Recipes

Kid-tastic Pizzadillas

1 tbsp canola oil
4 (8-inch) whole wheat flour tortillas
1 1/2 cups shredded low fat mozzarella cheese
1/4 cup of chopped onion, capsicum and basil
1 cup marinara sauce

Couscous Salad with Chickpeas and Tomatoes

6 tbsp vegetable broth
6 tbsp water
3/4 cup uncooked couscous
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped seeded plum tomato
6 tbsp feta cheese, crumbled
2 tbsp chopped pitted olives
2 tbsp minced red onion
2 tbsp chopped fresh parsley
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
Dash of freshly ground black pepper

Creamy Chicken Salad

Boneless chicken breast
1/4 cup of tahini/sesame paste (or light mayonnaise if sesame is not permitted)
1/2 cup plain Greek yogurt
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey
1/2 tsp freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
Mixed salad greens chopped

Peach Pie Oatmeal Cookies

1 cup (100g) instant oats
3/4 cup (90g) whole wheat or gluten-free flour
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
1/4 tsp salt
2 tbsp coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup honey
1/2 cup diced peach

Helathy Banana Cookie

2 ripe bananas
1 cup of rolled oats
Optional: 1/4 cup, dried figs, cinnamon, flaxseeds, pumpkin pie spice

No bake cookie bites

1/2 cup chia seeds
1/2 cup of rolled oats
3/4 cup pitted soft medjool dates (roughly chopped after measuring, packed into a measuring cup)
Pinch sea salt
3/4 tsp. vanilla extract
1 tbsp unsweetened cocoa powder
1 tbsp butter
1 tbsp natural honey