instead of buying that - gotimetraining · 1 cup of plain yogurt ( or plain greek yogurt) 1/2 cup...
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Instead of Buying that...Make This!
Your guide to healthyDIY kids snacks
Ingredients:
DIY "Go Gurt"Apricot with hidden carrots1 1/2 cups of yogurt ( or plain Greek yogurt)
1 carrot, peeled and cut
2 apricots
1 tablespoon of honey ( or your choice of
sweetener)
Bananalime with hidden spinach1 cup of plain yogurt ( or plain Greek yogurt)
1/2 cup of fresh spinach
juice and zest of one lime
1 banana ( used as the sweetener)
StrawberryBlueberry Banana with hiddenspinach1 cup of plain yogurt
1/2 cup of fresh spinach
3/4 cup of berries ( strwberries and
blueberries. any ratio you like)
1 banana ( used as the sweetener)
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Greek Yogurt
Carrots
Apricots
Honey
Spinach
Lime
Bananas
Strawberries
Blueberries
Zipzicles
W i t h H i d d e n V e g g i e s
Ingredients:
Healthy No Cook3 semiripe bananas
1/3 cup of unsweetened cocoa
1 teaspoon of no alcohol vanilla
1 tablespoon of Cashew Butter – or another
nut butter
2 tablespoons of Almond Milk – or another milk
of your choice
1 teaspoon of coconut butter or add more nut
butter
Instructions:1. Put all the ingredients in your food
processor or mixer. Mix together until smooth
.
2. Place your pudding into your desired
container and cool in the freezer for 1 hour
before eating.
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3 Bananas
1/3 cup
Unsweetened
Cocoa
1 tsp Non Alcohol
Vanilla Extra
1 tbsp Cashew
Buttter (or other nut
butter)
2 tbsp Almond Milk
(or other milk of
your choice)
1 tsp Coconut
butter (or add more
nut butter)
C h o c o l a t e P u d d i n g P o p s
Ingredients:
Chewy, no-bake1. In a medium pot, melt together nut butter,
honey, and coconut oil over mediumlow heat,
stirring until smooth. Remove from stove and
stir in oats and coconut.
2. Pour mixture into a 9 by 13inch baking
dish. Spread into an even layer, sprinkle with
chocolate chips, and firmly press down with
the back of a spatula.
3. Refrigerate for 2 hours or until firm, then
slice into squares or bars and remove from
pan.
4. Store granola bars in the refrigerator or
freezer, individually wrapped in baggies. Or if
you don’t plan to pack them in lunches, you
can simply store them in an airtight container
with wax paper separating the layers.
.
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1/2 cup
Peanut Butter
(or your
favorite nut
butter
1/2 cup
Honey
1/2 cup
Cocoonut oil
2 1/2 cups
Rolled Oats
1 cup
Shredded
Coconut
1/4 cup
Chocolate
Chips (or mini
chocolate
chips)
G r a n o l a B a r s
Ingredients:
No Bake Energy Bites1 c. dry oatmeal
2/3 c. toasted coconut flakes
1/2 c. peanut butter (or other nut butter)
1/2 c. ground flaxseed or wheatgerm (I
occasionally skip this step if I don't have any
on hand.)
1/2 c. chocolate chips
1/3 c. honey
1 tsp. vanilla
1/2 c. raisins (optional but oh so yummy!)
Instructions1. Stir all ingredients until thoroughly mixed.
2. Let chill in refrigerator for half hour.
3. Once chilled, roll into balls of whatever size
you like.
4. Store in an airtight container for up to 1
week.
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1 cup Oatmeal
2/3 cup Toasted
Coconut Flakes
1/2 cup Peanut
Butter
1/2 cup Ground
Flaxseed or
wheatgerm
1/2 cup Chocolate
Chips
1/3 cup Honey
1/2 tsp Vanilla
1/2 ccup Raisins
(Optional)
Ingredients:
DIY Fruit Snacks1. In a small saucepan, add the fruit or
vegetable juice and sprinkle the gelatin over
the top. Allow the powder to be absorbed in
the liquid (it will look a little wrinkly on the
surface) before whisking to fully combine.
2. On the stovetop, heat the liquid slowly until it
warms through over medium heat. Cook the
liquid until it is thin and no longer grainy. Once
it reaches this stage, turn off the heat and
whisk in the honey. Depending on how sweet
your juice is you can slightly increase or
decrease this amount.
3. Carefully pour liquid into candy molds or into
an 8×8 inch glass baking dish. I had great
success using a clean dropper/syringe that I
use when giving medications to my little guy. It
was especially helpful for the small candy
molds I used. You can find them here. I love
the shapes!
4. Transfer molds or glass dish to the
refrigerator and chill until set – about an hour.
Remove from molds or cut the flavored gelatin
into squares.
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1 Cup 100%
Fruit or
Vegetable
Juice:
Raspberry
Limeade
Blackberry
lemonade
Orange juice
2 tbsp plain
gelatin
3 tbsp honey
Ingredients:
Homemade FruitRoll-UpsPreheat oven to lowest temperature. 140° orhigher. Puree all ingredients in a food processoruntil smooth. Pour onto a baking sheet lined withplastic wrap, or a silicone baking mat (don’t usefoil, parchment, or waxed paper), and spread to1/8″ thick. Place in oven and bake for 68 hours,until center is not tacky anymore. Remove fromoven and peel off of baking sheet. Cut into stripsand roll in parchment or plastic. Store in airtightcontainer or freeze.
Tips:All fruits will produce slightly different results. Strawberries and Raspberries are two of myfavorites, that consistently produce good flavor andtexture. You might have to experiment to find whatworks well. If you’re going to make a giant batch,you may want to test one first to make sure it workswell.– The addition of sugar or honey enhances thetexture and makes the fruit roll ups a little morechewy than if you leave it out.– If using plastic wrap, it will shrink a little as thefruit dries, so do leave a little extra around theedges. A silicone baking mat works the absolutebest in my opinion.
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2 1/23 cups
rip or slightly
over rip diced
fruit
Sweetener to
taste:
Honey
Sugar
Agae
etc.
1 tsp fresh
lemon juice
Optional:
seasonings
spices
extracts to
taste