The first thing I hear when I pick my kids up from school is “I’m hungry!” But there isn’t much time between school and dinner and I don’t want to spoil their appetites. So here are three super easy-to-make afternoon snacks that are full of healthy ingredients… and won’t ruin dinner!
PEANUT BUTTER COOKIES
1 cup peanut butter
1/4 cup maple syrup
1 tsp salt
1.5 tbsp flax seed
DIRECTIONS
1. Mix all your ingredients in a bowl.
2. Scoop onto a baking sheet (I like to do this by the tablespoon). Butter a fork and make an X on top (optional).
3. Bake at 350 for 10-12 minutes. Allow to cool before enjoy. These are delicious but they do crumble easily.
CINNAMON TOAST CHICKPEAS
15 oz. can chickpeas, drained, rinsed and thoroughly dried
1/2 tablespoon melted coconut oil
1 tablespoon maple syrup + 1 tsp
1/2 teaspoon vanilla extract
3/4 teaspoon cinnamon
pinch sea salt
DIRECTIONS
1. Rinse and drain chickpeas. Put on a kitchen towel to dry excess water. Then slip the skin off the chickpeas.
2. Put on a baking sheet and bake at 400 for 10 minutes.
3. Meanwhile, mix the remaining ingredients. When chickpeas are done, drizzle topping over and gently toss to coat.
4. Return chickpeas to oven and bake for 4 minutes. When done, vent oven but let your chickpeas cool in the oven.
CHOCOLATE ENERGY BITES
10 tablespoons cocoa powder
1/4 cup protein powder (I use Vital Proteins Collagen Powder)
6 tablespoons maple syrup
1/4 cup almond butter
2 teaspoons vanilla extract
1/4 teaspoon sea salt
water if needed to thin out your batter
DIRECTIONS
1. Mix ingredients together in a big bowl. If mixture is too thick, add 1 tsp water at a time.
2. Using a teaspoon at a time, roll mixture into balls. Refrigerate and enjoy.
