Back to School: 5 Easy Meal Prep Snacks



Labor day has come and gone, and that means Back to Snacks... I mean, Back to School! Last week we talked about some of my favorite packaged back to school snacks, because as busy mamas, we don't always have the time (or the energy!) to prep homemade snacks. But there IS something (big!) to be said about making snack prep a part of your weekly meal prep. It not only saves money- but you know exactly what is going into your snacks, so you can be confident your kiddos are getting clean, wholesome snacks to keep them going throughout the day-- or after school. Here are five of my favorite EASY snacks for school (or after!) you can include in your weekly meal prep: Veggie Snack Jars with homemade (or store bought!) dips This is one of my favorite ways to make veggies more appealing-- add a delicious dip! Here are two of mine and Sage's favorites- hummus and dairy-free ranch:

Classic Hummus 2 cans chickpeas, drained and rinsed (peeled if desired; optional. will make for a smoother hummus) 1 clove garlic 1 tsp cumin 4 tbsp tahini 3-4 tbsp lemon juice 4 tbsp + olive oil sea salt to taste

1. Add chickpeas, garlic, cumin, tahini, 2 tbsp lemon juice and a pinch of sea salt in a food processor. Blend until combined.

2. Add olive oil, 1 tbsp at a time until starting to become smooth. Taste for seasoning, adding more lemon juice as desired.

3. With motor running, continue to add olive oil to reach desired texture.

Dairy-free Ranch

1/2 cup all-natural (soy-free) mayo (I love Primal Kitchen- I get it at Thrive Market) 1/2 tbsp apple cider vinegar 1/2 tsp onion powder 1/2 tsp garlic powder 2 tsp dried parsley 2 tbsp chopped fresh chives 2 tbsp chopped fresh dill 1/4 cup full-fat coconut milk (more as needed) sea salt to taste

1. Add all ingredients to food processor. Blend until well combined. Season to taste and add more coconut milk as needed.


Allergy-friendly Banana Chocolate Chip Muffins

These are one of my kid-favorite recipes, and without any dairy, soy, corn or nuts- they're allergy-friendly, as well! And even though they TASTE like dessert, with all-clean ingredients, you can be confident giving these to your kiddos as a healthy snack.

Banana Chocolate Chip Muffins

1/2 cup extra-ripe mashed banana (about 1 medium) 1/4 cup avocado oil 1/4 cup maple syrup 3 eggs, whisked 1/2 tsp vanilla extract 1/4 cup coconut flour 2 tbsp tapioca starch 1/2 tsp sea salt 1/2 tsp baking powder large handful mini chocolate chips (we like Enjoy Life brand)

1. Preheat oven to 350. In a large bowl, whisk together mashed banana, avocado oil, maple syrup and vanilla.

2. In a separate bowl, whisk coconut flour, tapioca starch, sea salt and baking powder.

3. Add flour mixture to liquid, whisking lightly until well combined. Add in chocolate chips and stir to combine.

4. Grease a silicone muffin pan (I find these work best with coconut flour; you could also use liners). Fill each muffin cup about 3/4 full with batter.

5. Bake in preheated oven for 30-35 minutes, until tops are golden and a toothpick comes out clean. These muffins are excellent warm out of the oven or cooled with a big smear of sunflower or cashew butter.

Homemade Almond Herb Crackers

Homemade crackers are easier than they seem! With only a few ingredients, and little time to bake- these come together in a flash (and they're so fun to have your kids help you roll and slice! Try using a small cookie cutter to make them into fun shapes.

Almond Herb Crackers

2 cups almond flour

1 cup flaxseed meal

1 1/2 tsp each: cumin, oregano, sea salt pinch cayenne if desired

2 eggs

2 tbsp extra virgin olive or avocado oil

1. Preheat oven to 350. In a large bowl, combine almond flour, flax meal and spices.

2. Whisk eggs and pour over flour mixture.

3. Stir in eggs and olive oil until dough begins to form.

4. Roll dough into a large ball and place on parchment-lined baking sheet.

5. Cover dough with parchment and roll into 1/4” thick.

6. Score dough well with knife and bake for 15 minutes, or until golden around edges.

7. Let cool completely before breaking into squares and serving.

Optional: Add 1/4 cup parmesan cheese and reduce salt by half.


No Bake Energy Balls

You can't get easier than no-bake! These delicious fiber packed energy balls can be made a dozen different ways, with whatever you have on hand- and your kiddos like the best! Try oatmeal raisin with cinnamon, chocolate peanut butter, or almond butter and cranberry. The sky is the limit-- making for week after week of bite-sized snack options.

No Bake Energy Balls

1 cup rolled oats 1⁄2 cup peanut butter (or other nut/seed butter) 1⁄3 cup honey or maple syrup 1 cup unsweetened coconut flakes 1⁄2 cup ground flaxseed 1⁄2 cup mini chocolate chips (or raisins/dried fruit) 1 tsp vanilla extract 1. In a large bowl, combine all ingredients and mix well.

2. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy. Store in an airtight container and keep refrigerated for up to 1 week.

Substitute chocolate chips for:

-raisins

-dried cranberries

-yogurt chips

-dried blueberries

Substitute peanut butter for:

-almond butter

-cashew butter

-sunbutter

Substitute coconut for:

-chopped walnuts

-slivered almonds

Substitute ground flax for: -ground chia

-psyllium husk

Want more where that came from? Check out my Healthy Mama Meal Prep Course! This self-paced, 20-lesson video course teaches you the ins and outs of meal prepping and meal planning- in a way that works for YOUR life. Get over 40% off this month ONLY using the code BACKTOSCHOOL.


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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits