Jenna Braddock, MSH, RD, CSSD, LD/N
Registered Dietitian and Local Nutrition Expert
With school starting back up, so do your busy schedules. Healthy eating may go to wayside quickly as you pick up extra family activities. Registered dietitian and nutrition expert, Jenna Braddock has some fresh ideas on power foods for kids and mom.
Afternoon power snacks for kids to fuel them for homework and activities
a. Greek Yogurt - filled with protein to fill up hungry tummies and help concentration. Great source of Vitamin D, A, C and E. Rich taste for low-fat.
i. Apple Pie in a Bowl with Cabot Greek-Style Yogurt (Recipe below)
ii. Blueberry Lime Smoothie (recipe below)
b. High fiber foods like whole grains and beans- filling snack with lasting energy to power kids through the afternoon.
i. Whole wheat pita nachos (recipe below)
ii. Crunchy Chic Peas (recipe below)
2. 8:45 am spot - (quick and easy) Power foods for busy moms
a. Garden Lites Vegetable Souffles
i. 200 calories or less, 2 servings of vegetables and great source of protein. Ready in under 4 minutes.
b. Justin's Nut butter packets to go with piece of fruit
i. Portable pack to take anywhere with satisfying protein and healthy fat.
c. Soy Crips
i. Low calorie, high in protein and satisfies your need to munch in the afternoon.
Apple Pie in a Bowl with Cabot Greek Yogurt
1/4 cup applesauce?
1/2 cup Cabot
2% Vanilla Bean Greek-Style Yogurt or 2% Strawberry Greek-Style Yogurt?
1/4 cup lowfat granola
In a small bowl or parfait glass, spoon alternating layers of chunky applesauce, greek-style yogurt, and lowfat granola. Dust with cinnamon.
Blueberry Lime Smoothie
1/2 cup Cabot
2% Vanilla Bean Greek-Style Yogurt or 2% Blueberry Greek-Style Yogurt?
1/2 cup fresh blueberries?
1/4 cup low fat (1%) milk?
2 tablespoons frozen limeade concentrate, not thawed?
1 tablespoon honey (optional)
Combine all ingredients in blender and blend until smooth.
Whole Wheat Pita Nachos
1 whole wheat pita, split and cut into wedges
2% cheddar cheese
Broil pita wedges until golden. Then sprinkle with salsa and grated cheddar and broil until the cheese melts. Top with sliced scallions .
Cook a 15-ounce can drained chickpeas in an ovenproof skillet with 2 tablespoons olive oil and 1 teaspoon each cumin and smoked paprika, 2 minutes. Season with salt, then bake 20 minutes at 425 degrees F.
For more of Jenna's fresh ideas for healthy living please visit her blog at www.freshfoodperspectives.com