Are you passionate about being a mom and raising healthy children? If a YES is your answer, I would like to invite you to try making these healthy recipes at home with your kids and include them as snacks for your kids’ lunchboxes.
Healthy baking might be one of those fun family times to share with your kids. Get them involved in the preparation and baking processes, kids enjoy hands on activities.
We all love variety, flavorful and sweet treats, especially children. These snacks are healthy ways to substitute packaged snacks from the grocery store and help growing strong and healthy children. Ensure your kids understand this is a great opportunity to spend quality time as a family while you work together as a team towards getting healthier, smarter and stronger 🙂
Your kids will love them!
Whole Wheat Carrot Muffins

  • 1 ½ cups dark brown sugar, do not pack
  • 4 Omega 3 eggs
  • 1 cup olive oil
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 3 cups grated carrot, scrub well do not peel
  1. Mix all ingredients
  2. Pour into muffin tins with cupcake liners, about ½ to 2/3
  3. Bake at 375 degrees for about 20
  4. Remove and cool.
  5. Serve warm or cold

*Can be frosted as cupcakes as well.  You can also pour into a regular cake pan and prepare as a cake.
Chocolate Oatmeal Flax Bars

  • 1 cup ghee or butter
  • 1 cup honey or Agave Nectar
  • ½ cup Stevia
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 ¼ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup flax seed meal
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • 2 cups oats
  • 12 oz. chocolate chips or carob chips (can use raisins)
  • Nuts or seeds optional
  1.  Mix wet ingredients together
  2. Mix dry ingredients together except oats
  3. Stir dry mixture into wet mixture
  4. Add oats and nuts or seeds
  5. Add chocolate chips, carob chips, or raisins
  6. Poor in to ungreased glass casserole dish (the size can vary depending on how thick you want your bars
  7. Bake 350° for about 20 minutes or until the center is cooked through
  8. Allow to cool for at least 10 minutes before serving.

*It is wonderful with a little vanilla frozen yogurt on top!
Pumpkin Chocolate Chip Cookies

  •     1 cup (2 sticks) unsalted organic butter, softened or Ghee
  •     1 cup Stevia
  •     1 cup light brown sugar
  •     2 large eggs
  •     1 teaspoon vanilla extract
  •     1 cup canned pumpkin puree
  •     3 cups whole wheat pastry flour
  •     2 teaspoons baking soda
  •     1/2 teaspoon salt
  •     1 teaspoon ground cinnamon
  •     1/2 teaspoon ground ginger
  •     1/4 teaspoon ground nutmeg
  •     1/4 teaspoon ground cloves
  •     2 cups semisweet chocolate chips
  •     Nonstick cooking spray or parchment paper
  1.  Heat the oven to 350 degrees F
  2. Spray cookie sheets with nonstick spray or line them with parchment paper.
  3. Using a mixer, beat the butter until smooth
  4. Beat in the Stevia and brown sugar, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Slowly beat the flour mixture into the batter in thirds
  6. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges
  7. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Chocolate Cupcakes

  •  Nonstick cooking spray
  • 1 cup avocado puree
  • ½ cups Stevia
  • 1 cup almond milk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon balsamic vinegar
  • 2 large egg whites
  • 2 cups almond flour (could be whole wheat pastry flour)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1.  Preheat the oven to 350F degrees
  2. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
  3. In a large mixing bowl or the bowl of an electric mixer, beat the avocado puree, sugar, milk, vanilla and vinegar until smooth
  4. Beat in the egg whites one at a time until incorporated
  5. Add the flour, cocoa powder, baking soda, and salt and mix until smooth. Divide the batter up among the muffin cups
  6. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 15 to 20 minutes
  7. Turn out onto a rack to cool completely.

Enjoy the baking and remember to always give the greatest mommy love of all and keep the vision of growing healthier and stronger kids as a family priority!
Karla Leal
Certified Health Coach
Kids are the Future, Let’s Nurture and Enrich Them!
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