Do you need an idea for something to put in your school lunches this week? Or maybe a healthy snack option to curb your preschooler’s hunger? Or a quick bit of dessert for supper? These are very quick, simple recipes that even young cooks could make. We enjoy both of these!

Protein Bars 🥥🍯

3 1/2 c oatmeal

1 c unsweetened coconut

1/2 c flax meal

1/3 c chia seeds

1 c peanut butter

1/2 c melted coconut oil

2/3 c honey

Stir together wet ingredients and pour over the dry ingredients in mixing bowl. Stir well to combine and press into a 9×13 pan. Refrigerate. These firm up nicely when you store them in the fridge.

These bars are very tasty and chuck full of good ingredients! I use Smuckers Natural Peanut Butter because it doesn’t contain extra sugar or hydrogenated oils. You can use either refined or virgin coconut oil. I grind up both my flax seed and chia seeds and keep them fresh in a jar in the freezer. A Juice Plus Doctor’s wife told me that chia seeds go right through you if you don’t grind them up first, so I like to make sure I get their super health benefits! (and just a hint, likely your picky eaters won’t notice them if they’re ground up!)

Banana Muffins 🍌🍌

1 c peanut butter

3 eggs

1/4 c honey

1 tsp vanilla

2 ripe bananas, mashed

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 c chocolate chips

Whisk together first five ingredients then add the rest and blend gently. Pour into lined muffin tins. Bake at 350 for 20 to 23 minutes. They will sink down a bit as they cool. Makes one dozen. (Used with permission from Simple Foods cookbook)

You would not guess these muffins have no flour in them! Using sugar free or dark chocolate chips is a healthier option. This recipe is also a great way to use up those forsaken bananas sitting in the fruit bowl!

Josie LOVES these muffins!! 😋