Healthy doesn’t have to be boring. Make it a smoothie, kids love smoothies it’s a great way to give them more fresh fruit.

Add a scoop of yogurt or some low fat ice cream it’s not only filling but it’s good for them.

Make a mini veggie tray for after school nothing is more fun than to come home to a plate of crunchy veggies and a bit of dip in the centre.

Apples don’t have to be boring, slice them up and spread peanut butter on the slices and sprinkle with raisins for a fun and healthy treat.

Rice cakes with a flavoured and colourful hummus spread can become a favourite dip once the kids learn it’s not as scary as it sounds.

Make snack wraps with tortillas, cheese, and lunchmeat, whatever else you can find in the fridge even peanut butter and jelly wraps everything just tastes more fun as a wrap or a roll up.

Mix it up, make a snack mix from dried fruits, nuts, pretzels etc… let the kids help with this one and you can divide up into individual serving snacks to grab and go into lunches and backpacks.

Juice it up with fresh fruit juice, make your own or be choosy about your juice or juice boxes, you want 100% juice not a “juice drink” as they can be loaded with added sugar and excess ingredients that are really no better for you than sodas and other sugary drinks.

If you’re buying pre-packaged individual serving snacks look for healthier options instead of the usual sugary frosted cookies in a bag, look for yogurt cups, cheese sticks, whole wheat crackers etc..

Until next time Healthy eating!

Catherine

Ingredients

2 pears (cored and cut into half)

I cup crushed pineapple including juice

¼ cup chopped walnuts and almonds

¼ cup apple juice

¼ teaspoon vanilla

Method

Combine all ingredients in a slow cooker.

Place pears cut side down over mixture.

Cover and cook on low for 4 to 4 ½ hours.

Arrange pears on serving plates and spoon mixture over pear halves.

Ingredients

4 small sweet potatoes, peeled

1 tablespoon olive oil

Method

Preheat oven to 500 degrees F (200 degrees C)

Cut sweet potatoes length wise into wedges ½ inch thick.

Place potatoes in a medium bowl and coat in the olive oil.

Lightly spray a non stick baking tray with olive oil and place potato wedges in a single layer.

Bake for 30minutes turning wedges several times during baking period until they are crisp and tender.

Serve on a heated serving dish.

Ingredients

2 tablespoons plain flower

3 cups Cauliflower (600grams)

1 ½  cups low fat milk

1tablespoon melted butter

1 cup low fat cheddar cheese

2 desert spoons parmesan cheese

Method

Cook cauliflower in boiling water until tender, drain and set aside.

Melt butter in a saucepan over low heat, add flour and make a paste.

Slowly add milk and stir until sauce thickens.

Remove from heat.

Place cauliflower in a shallow oven proof casserole dish and pour over sauce.

Sprinkle with combined cheese and bake in a moderate oven 350 degrees F (177 degrees  C ) until lightly browned.

4 ounces   (1/2 cup) Low fat cream cheese

2 ounces (1/4 cup) grated low fat cheddar cheese

1carrot (grated)

Method

Combine all ingredients in a medium mixing bowl.  With slightly wet hands roll into small balls.

Makes 1 to 2 Dozen depending   on how big you make them.

Great in your lunch box for a healthy snack.  Wrap them in plastic and keep them in the fridge for up to 3 days.

3 soft ripe bananas

2 cups (1minute) rolled oats

¾ cup sultanas

1/3 cup cooking oil

1 teaspoon vanilla extract

Method

Preheat oven to 350 degrees F (175 degrees C)

Mash bananas with a fork in a large bowl and stir in oats, vanilla, sultanas and oil.

Cover with plastic wrap for 15 minutes.

Line a cookie sheet with non stick baking paper and drop the mixture buy teaspoonfuls on to the tray.

Bake for 20 minutes or until golden brown.