Let’s face it, kids want snacks. Ok, parents do to… pipe down people… snacks for all!
Everywhere we turn someone somewhere is putting out a product that lures unsuspecting parents in. Whether it’s a Disney character or sponge bob or the new kid on the block, angry birds, these characters are all over products in all locations of our grocery store. I guarantee not one product actually provides adequate nutrition for our kids well being. So, what to do about it? Avoid them at all costs! Instead turn to homemade, easy, delicious items your kids will request over and over again! NO SUGAR ADDED! NO PRESERVATIVES! NOTHING PROCESSED!
Homemade Almond Butter – Almonds are amazing! Rich in dietary fiber, calcium, protein, essential vitamins and minerals, not to mention the disease and cancer fighting agents it represents! I could go on and on about them but the bottom line is… Eat them! They are a nutrition home run!
Recipe yields 12oz. of Almond Butter
12oz Raw Almonds
½ Tbsp. melted coconut oil
Pinch of Sea Salt
The following can be added in ½-1 tsp. - Vanilla extract, Cinnamon, Pure Maple Syrup
Preheat oven to 350.
Scatter almonds on a baking sheet and toss to coat with oil and sea salt. Roast for 6 minutes until the oils release from the almonds. Go directly from the oven to a food processor. Start processor and let run for 2 minutes, and then pause for about 30 seconds or so. Repeat 1 more time. During the 2nd pause, scrape down edges of the bowl. Here is where you can put in any of the add ins from above.
Example: Maple Vanilla, Vanilla Cinnamon, Cinnamon Maple, or just 1 of the 3 by itself.
Then start processor again for 3 minutes. Be patient it will start to change from a meal to a smooth consistency. Once you see it change, stop processor, scrape down edges and stir up a little to make sure it is all incorporated. Process again for another 30 seconds and Viola! Healthy homemade amazingly delish almond butter! Store in the fridge and devour its yummy goodness! (If you prefer a super runny nut butter you can add additional coconut oil while processing. I recommend adding in a tsp. at a time so you don't overload it with oil.)
Serve on Paleo Crackers (Recipe to come!)
Eat with Carrots, Red bell pepper, bananas, apples
Or just eat a spoonful (1 spoonful, not 10!)
Tad Poles on a Lily Pad (My daughter made it up, isn’t it adorable)
Yields 1 serving
6 slices Organic English (Hot House) Cucumber
1-2 Tbsp. Homemade Almond Butter
12 Organic (Sugar Free) Raisins
Next up a refreshing drink recipe that is dairy free, sugar free, guilt free and awesome!
Pineapple Coconut Smoothie – This yummy delight boasts one of the most versatile fruits on the planet... the coconut! It produces Oil, Amino Acids, Butter, Milk, Water - the list goes on and on! The coconut has over 15 essential vitamins and minerals, is considered a healthy fat source and keeps our heart healthy by raising our levels of good cholesterol and not effecting the bad! We will delve into all things coconut on another day, but here is a recipe to hold you over until then.
Recipe yields 4-10 glasses depending on cup size
1 can full fat organic coconut milk
1 can organic pineapple chucks (drained) or 1 small fresh pineapple chopped
2 medium very ripe bananas (chunk up and freeze)
Ice to taste
Throw all items in the blender and enjoy. Don't you dare throw any leftovers away. Turn them into Popsicles! Kids go crazy for these!
Well that concludes for today. Thank you for reading and sharing. I hope everyone has a happy, healthy weekend. See you back here in the PaleoTastic world on Monday.