Leaving for a holiday getaway with your family? Start your vacation off on the right foot by prepping some healthy snacks in your bag. There is sure to be better places to indulge than airports or rest stops!
Instead of relying on airplane/airport food and fast-food chains, take 10 extra minutes to pack non-perishable, healthy snacks for the flight or car ride.
Healthy snacking is good for everyone—especially kids! Most kids need to eat every 2-3 hours to get in all the nutrients and calories they need to sustain adequate growth. Think of your kids’ snacks as mini meals. This means they should be just as nutritious as the rest of the food you give them throughout the day. Think real food, not “snack” food.
Maizy loves trail mix, so I throw a mixture of pistachios, 2 dried apricots, and whole grain cereal like Barbara’s Puffins in a Ziploc bag. And Rex loves oatmeal, so I toss in a few oatmeal packets for the trip- I’ve never been on a plane where I couldn’t get him hot water! Some other healthy snacks that your kids will be sure to love are FruitaBu Organic Fruit Flats, (of course the real thing like an apple or banana is better, but these are good as back-ups,) green apples with Barney Butter Peanut Butter 90 Calorie Squeeze Packs, Tribe Hummus Snackers with sliced carrots (yes, a tiny bit of prep work) or Annie’s Whole Wheat Bunny Crackers.
A good general rule: When choosing snacks for your kids, look for foods that have no trans fat or saturated fat, are low in sugar, high in fiber, and provide some protein or healthy fat.
Safe travels everyone, and happy healthy holidays!
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Leaving for a holiday getaway with your family? Start your vacation off on the right foot by prepping some healthy snacks in your bag. There is sure to be better places to indulge than airports or rest stops!
Instead of relying on airplane/airport food and fast-food chains, take 10 extra minutes to pack non-perishable, healthy snacks for the flight or car ride.
Healthy snacking is good for everyone—especially kids! Most kids need to eat every 2-3 hours to get in all the nutrients and calories they need to sustain adequate growth. Think of your kids’ snacks as mini meals. This means they should be just as nutritious as the rest of the food you give them throughout the day. Think real food, not “snack” food.
Maizy loves trail mix, so I throw a mixture of pistachios, 2 dried apricots, and whole grain cereal like Barbara’s Puffins in a Ziploc bag. And Rex loves oatmeal, so I toss in a few oatmeal packets for the trip- I’ve never been on a plane where I couldn’t get him hot water! Some other healthy snacks that your kids will be sure to love are FruitaBu Organic Fruit Flats, (of course the real thing like an apple or banana is better, but these are good as back-ups,) green apples with Barney Butter Peanut Butter 90 Calorie Squeeze Packs, Tribe Hummus Snackers with sliced carrots (yes, a tiny bit of prep work) or Annie’s Whole Wheat Bunny Crackers.
A good general rule: When choosing snacks for your kids, look for foods that have no trans fat or saturated fat, are low in sugar, high in fiber, and provide some protein or healthy fat.
Safe travels everyone, and happy healthy holidays!
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A perfect fit for the holiday season, these mini pie bites are great to share with family and friends and the perfect size for portion controlled, seasonal munching!
Ingredients:
- 6 Tbsp wheat germ
- 4 tbsp ground flaxseed
- 4 all natural ginger snap cookies, crushed
- 2 large eggs
- 1 (15 oz) can plain pumpkin puree
- 1 (2 oz) can fat -free evaporated milk
- 1/2 cup brown sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 3/4 cup fat-free Greek yogurt
- 1/4 cup pure maple syrup
Directions:
1. Preheat oven to 375°F. Coat a nonstick 24-cup mini muffin pan with canola oil cooking spray.
2. Mix wheat germ, flaxseed, and ginger snaps in a bowl. Add a heaping teaspoon of the mixture to each muffin cup. Set aside.
3. Whisk eggs in another bowl. Add pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk to combine.
4. Pour mixture evenly into prepared muffin cups.
5. Bake 25 to 30 minutes or until sides are sturdy and filling is set. Let cool 10 to 15 minutes before using a knife to loosen and remove from pan.
6. Combine yogurt and maple syrup in bowl. Cover and chill.
7. Top each with a dollop of yogurt mixture. Enjoy!
Makes 24 mini muffins
*Recipe adapted from Prevention.com
Why we love this recipe:
Pumpkins are the star of the holiday season and rightfully so, with health benefits galore! The gorgeous orange hue comes from beta-carotene, a cancer-fighting antioxidant that also promotes healthy vision and builds immunity.
Flaxseeds give the “bites” a nice, nutty flavor, and they are a dynamite source of lignans, plant estrogens which may soothe monthly mood swings that may lead to emotional overeating.
Finally, the smoothness and versatility of Greek yogurt make it a great swap for calorie-laden whipped cream. Not only will it take on the sweetness of the syrup, but it adds a protein-packed probiotic boost to each bite!
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Who doesn’t love a good burrito? Finding one that isn’t a diet disaster can be quite the challenge. We have found the perfect solution: tasty pre-made burritos that won’t hurt your waistline.
Evol Mini Burritos, found at your local Whole Foods or other natural foods grocery stores, are loaded with all natural, locally-sourced ingredients, free-range chicken, antibiotic-free beef, and veggies, making it fiber-rich, filled with protein, and loaded with vitamins and minerals- all packed into a burrito that’s under 200 calories!
Best yet, they’re ready to eat in one minute so they’re great for an on-the-go snack or as a small dinner, paired with veggies on the side!
Now what’s not to evol about that?!
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Nothing beats beets!
It’s beet season at Nutritious Life! These seasonal superstars are available now at farmer’s markets and not only add delicious color and flavor to our meals, but make a wholesome snack. So, go ahead and give my three-step (kid-approved!) recipe a try:
Roasted Beet Chips
- 1 medium beet, thinly sliced
- 2 teaspoons cold-pressed, extravirgin olive oil
- Dash sea salt
1. Preheat oven to 350° F.
2. Place veggies on baking sheet. Brush with olive oil and sprinkle with sea salt.
3. Bake 8 to 12 minutes or to desired crispness, turning once halfway through.
Why We Love This Recipe
Aside from their cancer-fighting and full-of-fiber benefits, the phytonutrients in beets provide eye-sight saving and immunity-boosting antioxidants. Beets also boast anti-inflammatory compounds which may help prevent cardiovascular damage.
It’s also important to note the health benefits associated with olive oil, a monounsaturated fat, which may reduce your risk of developing atherosclerosis and breast cancer. Olive oil also contains O2 power to help reduce the free radical damage associated with aging!
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