It's that time again in many places around the world, including here in some parts of Costa Rica. Whether your kiddos are still obligated to educate from the kitchen table (hello home school as the new normal!) or are headed back into the classroom this fall, they will require a bit of extra energy to fuel their little bodies and minds through the busier days.
I wanted to collect a few of my fave kid-friendly recipes for you here, so that you can prep some now, to have on hand when the fall back into routine begins.
Here they are, some of my tried and true and personal faves for your before and after school snacks! (Recipes follow)
Vegan Banana Muffins (from Miracle Meals)
Vegan Chocolate Chunk Cookies (from Miracle Meals 2.0)
Cookie Dough Balls (from Miracle Meals)
Easy Cheezy Kale Chips
Other faves:
Did you even know you can utilize essential oils in the kitchen? You can! They impart incredible flavor, replace missing pantry ingredients, and act as magnificent medicinal additions to many dishes. You only need a couple of drops! Would you like to know more about their many uses and also get some ideas about how you can prepare for the emotional shifts and potential stress that back to school time brings?
I am opening up my virtual classroom to anyone who is ready to learn more about using essential oils in your everyday life. This class is themed specifically for this time of year!
⠀⠀
If you have been wanting to learn about easy ways to:
→ Boost your immune system.
→ Support your emotions.
→ How to consciously clean your home.
→ Simple self care that makes a BIG impact.
⠀⠀
Join me on Wednesday, 8/26 at 7pm EST (5pm Costa Rica time) or Saturday 8/29 at 10am EST (8am Costa Rica time).
This will be a private zoom training so make sure you have the link through my email 💕
The link will go out to anyone who emails me to sign up.
⠀⠀
Vegan Banana Muffins
Yield 6 muffins
2 tablespoons ground flax seeds
6 tablespoons warm water
1 cup all-purpose rice flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder, aluminum free
1/4 teaspoon of fine sea salt
1/2 cup raw sugar
1/2 cup sunflower seed oil
2 very ripe bananas (total of 1 cup smashed)
1 teaspoon vanilla extract
Preheat oven to 325 degrees Fahrenheit. Prepare a muffin pan with liners
or spray.
In a medium bowl, mix ground flax seeds with warm water and set aside.
In a large mixing bowl, mix flour, baking soda, baking powder and salt.
Back in the bowl with the flax seeds; smash the bananas into the flax
seeds, add sugar, oil, vanilla extract and mix well.
Add the wet ingredients into the dry and mix well.
Scoop into the muffin pan evenly using 2 scoops of the large Ice cream
scoop.
Bake for about 25-30 minutes, or until golden on top and a toothpick
inserted into the center comes out dry and clean.
Vegan Chocolate Chunk Cookies
½ cup sunflower oil (100 grams)
1 cup raw sugar (220 grams)
¼ cup rice milk (64 grams
1 tablespoon vanilla extract
2 cups all purpose flour (250 grams)
1 teaspoon baking soda (4.6 grams)
1 teaspoon baking powder (4.6 grams)
½ teaspoon salt
84 grams chocolate vegan cut into small pieces
Pre-heat oven to 180 degrees
Cream together the oil & sugar, then add the almond milk & vanilla.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Combine the wet & dry ingredients then fold in the chocolate.
Scoop with small ice cream scoop & put them on a paper lined bake sheet and flatten a bit with fork.
Bake until golden on top.
Cookie Dough Balls 3/4 cup cashew butter 2 1/2 cups almond flour
6 tablespoons of honey 2 teaspoon vanilla Pinch of salt 80 grams chocolate chip
Add first 5 ingredients to bowl of food processor and mix until a sticky dough forms. Add chocolate and pulse to combine.
Using 2 tablespoons at a time, portion dough and roll into balls. Store in the freezer.