Banana-Orange-Cranberry Muffins

2 ¼ cups flour½ cup sugar2 TSP baking powder1 TSP baking sods¼ cup vegetable or canola oil1 cup orange juice3 bananas, mashed¾ cup dried cranberries (orange flavored or regular)

1. Preheat oven to 400°2. Spray muffin pan with non-stick spray3. Mix ingredients in a large bowl until smooth4. Divide evenly into muffin pan (fill each ¾) 5. Bake at 400°, 20-25 minutes

Zucchini Muffins

¾ cup flour¼ cup ground flaxseed½ cup sugar1 tsp baking soda½ tsp baking powder¼ tsp salt½ tsp cinnamon¾ cup finely grated zucchini (make sure to use the small side of the grater)1 banana, mashed3 oz whole milk½ tsp vanilla

1. Preheat the oven 325°2. Combine all dry ingredients in a large bowl3. Stir in banana, milk, and vanilla. Stir in zucchini4. Spoon batter into sprayed mini muffin tin5. Bake at 325°, 15 minutes

Flaxseed Granola

2 cups rolled oats1/3 cup course flaxseed meal¼ cup sunflower seeds½ cup shredded sweetened coconut½ cup orange juice¼ cup agave nectar2 tsp vegetable oil1 tsp vanilla extract½ tsp cinnamon

1. Preheat to 400°2. Combine oats, flaxseed, sunflower seeds, and

coconut in a large bowl3. Combine juice, agave, oil, vanilla, and

cinnamon. Whisk to combine4. Pour juice mixture over dry mixture and mix

well5. Spread mixture out on a cookie sheet coated

with cooking spray6. Bake 20 minutes until granola is golden brown,

stirring occasionally7. Cool in pan for 10 minutes. Serve with vanilla yogurt and chopped apples

Breakfast Cookies

1 ½ cup quick-cooking oats2 bananas, mashed½ cup rice krispies¼ cup sunflower butter¼ cup agave nectar (or honey)¼ cup dried cranberries1 tblsp vanilla extract

1. Preheat to 350°2. Combine all ingredients in a large bowl and mix

until well incorporated3. Place dough in rounded spoonfuls on a sprayed

baking sheet4. Flatten with the back of the spoon5. Bake for 25 minutes6. Let cookies cool for 5 minutes on the tray

Hummus

2 garlic cloves, peeled2 cups canned chickpeas, drained1 tsp salt1/3 cup tahini (sesame paste)2 tblsp lemon juice¼ cup extra virgin olive oil½ tsp cumin

1. Add the garlic to the bowl of a food processor and process until minced

2. Add the remaining ingredients except the olive oil to the processor and process until coarsely blended

3. With the food processor running, slowly drizzle in the olive oil

4. Process until desired consistency – you may or may not need all of the oil

5. Serve with a soft pita triangles

Apple Cheddar Muffins

2 cup Original Bisquick mix¾ cup peeled and chopped apple2/3 cup shredded cheddar cheese1/3 cup sugar2/3 cup milk2 tblsp vegetable oil1/3 cup unsweetened applesauce

1. Preheat oven to 400°2. Combine all ingredients and mix until well

combined (batter will be slightly lumpy)3. Spoon batter into sprayed muffin tin and bake

17-19 minutes

Mini Corn Muffins

1 ¼ cup flour1 cup yellow corn meal1 tbsp baking powder1 tsp salt½ c sugar1 cup milk¼ cup vegetable oil1/3 cup silken tofu1 (14 ¾ oz) can creamed corn

1. Preheat oven to 425° Spray mini muffin tin with cooking spray

2. Combine flour, corn meal, baking powder, salt, and sugar in a large bowl

3. Combine milk, oil, and tofu in a different bowl and whisk together to break up tofu

4. Add tofu mixture to the dry ingredients and stir until well combined

5. Stir in creamed corn6. Pour batter into prepared muffin cups and bake

22 minutes until muffins are puffed and golden brown around the edges. Be careful not to over bake them!

7. Cool for 10 minutes in the tin before serving

Spinach Muffins

1 cup all-purpose flour1 cup whole-wheat flour¾ cup sugar2 tsp baking powder½ tsp baking soda1 ½ tsp ground cinnamon½ tsp salt¼ cup vegetable oil¾ cup milk6 oz. fresh spinach2 bananas, mashed2 tsp vanilla

1. Preheat to 350°2. Combine dry ingredients in a large bowl3. Combine oil, milk, and spinach in a blender

Blend for approx. 30 seconds to fully puree the spinach

4. Add the banana and vanilla and blend until smooth

5. Add spinach mixture to dry ingredients and stir until well combined

6. Spoon batter into sprayed muffin tin and bake 20 minutesbrown around the edges. Be careful not to over bake them!

Spinach Parmesan Dip

1, 9-ounce package of frozen spinach, thawed¼ tsp sale½ cup fresh herbs (parsley, basil, oregano – avoid rosemary)1/3 cup cream cheese at room temperature½ cup plain yogurt¼ cup grated parmesan cheese

1. Put thawed spinach in a strainer and press down to remove as much liquid as possible

2. Combine spinach, salt, basil, and cream cheese in a food processor and process until smooth

3. Stir in yogurt and cheese4. Cover and refrigerate5. Serve with soft pita triangles or pita chips

Pumpkin Cranberry Muffins

1 cup and 2 tblsp flour1/3 cup sugar1 tsp baking powder½ tsp baking soda¼ tsp cinnamonPinch of salt2 tblsp vegetable oil½ cup spiced apple cider¾ cup canned pumpkin puree1/3 cup dried cranberries

1. Preheat to 350°2. Mix flour, sugar, baking powder, baking soda,

cinnamon, and salt in a large bowl3. Add remaining ingredients and mix well4. Spoon batter into sprayed mini muffin tin and

bake for 12 minutes

Banana Oatmeal Cookies

2 bananas, mashed1 cup quick-cooking oats2 ½ tblsp vegetable oil½ tblsp vanilla extract½ tsp cinnamon¼ cup sugar

1. Preheat to 400°2. Spray a cookie sheet with cooking spray3. Combine all ingredients in a large bowl. Use a

¼ cup measure to spoon cookie dough on to a prepared cookie sheet

4. Gently flatten the cookies and bake for 10 minutes.

5. Flip the cookies over and bake 10 more minutes until browned on each side

Whole Wheat Mini Muffins¾ cup all-purpose flour½ cup whole wheat flour½ cup rolled oats½ cup sugar½ tblsp baking powder½ tsp baking powder¼ tsp salt¼ tsp nutmeg1 cup vanilla yogurt½ cup milk1 ½ tblsp vegetable oil1 tsp vanilla extract¾ cup dried diced prunes

1. Preheat to 375°2. Combine all dry ingredients in a large bowl3. Combine yogurt, milk, oil, and vanilla. Whisk to

combine4. Add yogurt mixture to the dry ingredients and stir to

combine5. Stir in prunes6. Spoon batter into mini muffin tin sprayed with

cooking spray7. Bake 15 minutes until muffins spring back when

touched lightly in the center

Sweet Potato Cookies

1 cup quick-cooking oats½ cup sweet potato puree¼ cup unsweetened applesauce½ tsp cinnamonPinch of nutmeg2 tblsp vanilla protein powder1 tblsp agave syrup (or honey)½ tsp vanilla extract¼ cup golden raisins

1. Preheat the oven to 325°2. Combine all ingredients in a bowl and mix

thoroughly3. Drop the batter onto a sprayed cookie sheet

using ¼ cup measure4. Flatten the cookies slightly with the back of the

measuring cup5. Bake cookies for 10 minutes6. Flip and bake 10 minutes more

Alphabet Soup

Serve each child a bowl with 2 tblsp of cooked al-phabet noodlesLet each child fill their own bowl by choosing from a variety of vegetablesPour warm vegetable broth over the noodles and veggies (use 1/3 cup of broth per child)

Biscuit Pizza

Pillsbury biscuitsPizza sauceShredded mozzarella cheese

1. Preheat oven according to package directions2. Separate biscuits and press each one out on to a

cookie sheet flat and thin3. Spread pizza sauce over the flattened biscuits,

leaving a thin edge of “crust”4. Sprinkle shredded mozzarella over the sauce5. Bake for 20 minutes

Tropical Yogurt

Vanilla Greek yogurtDiced pineapple (or crushed canned pineapple)Unsweetened coconutDiced kiwi

Prepare a bowl of yogurt per child topped with diced pineapple and kiwiSprinkle with unsweetened coconut flakes

*For a snack activity, let the older kids serve their own fruit and coconut