School Snacks

Growing up, I remember the smell of peanut butter and jam sandwiches when I opened up my paper bag. Most, if not all schools nowadays are a nut-free zone. This makes the PB & J sambo a dying breed, and I’m perfectly ok with that! There are plenty of nut-free options and I hope to inspire your kiddo’s school lunches this year. I asked parents what the hardest part of packing a school lunch was and the things I heard most were nut-free ideas and healthy snack ideas. Here are a few fun ideas for a healthy school year!

Jicama Sticks
This crunchy crisp vegetable is a great raw veggie for lunches, salads and stir-fries. The texture and taste is like an apple and water chestnut had a baby. Jicama is a sweet root vegetable otherwise known as the Mexican turnip or the yam bean. Its sweet flavour comes from the inulin, a fibre known as fructooligosaccharide, which helps to feed the healthy probiotic bacteria in our digestive tracts.

1 large jicama
Juice of 1 lemon

Simply peel and slice the jicama into sticks.
Squeeze lemon juice over sticks right on the cutting board and toss.
Store in the fridge in an air-tight container.

Roasted Chickpeas (most versatile)
2 cans (2 x 398ml) organic chickpeas, drained & rinsed
½ Tbsp grape seed oil or melted coconut oil
1 tsp ground cumin
1 tsp paprika
½ tsp pink Himalayan sea salt, plus more to finish
¼-½ tsp fresh ground pepper

Cinnamon Spice Roasted Chickpeas
2 cans (2 x 398ml) organic chickpeas, drained & rinsed
½ Tbsp grape seed oil or melted coconut oil
4 tsp ground cinnamon
2 Tbsp coconut sugar
Good pinch of sea salt

Preheat oven to 400°F.
Toss chickpeas in oil, spices and sea salt. Adjust seasonings to your child’s preference. Lay out on a parchment lined baking sheet and bake for 30 minutes, stirring once or twice until golden and crunchy.

Season with extra sea salt. Allow to cool before storing them in an air tight glass jar.

Crunchy Seed Munch
Makes 3 Cups
1 Cup raw pumpkin seeds
1 Cup raw sunflower seeds
¼ Cup hemp seeds
3 Tbsp chia seeds
2 Tbsp whole flaxseeds
2 tsp ground cinnamon
2-3 Tbsp maple syrup
⅓ Cup golden raisins or currents
⅓ Cup dried cranberries or goji berries
½ Cup chocolate chips/chunks
½ tsp pink Himalayan sea salt

Preheat your oven to 325°F.
In a small bowl, combine all the seeds and cinnamon together. Stir in maple syrup with a spatula until well combined. Pour over a baking sheet lined with parchment paper. Bake for 12-13 minutes (halfway through, mix around with the spatula). Remove from the oven and add the dried berries on top and press them into the seeds. Allow to cool completely and add in chocolate chips. Store in an air-tight jar or container.

Raw Seed Munch
Makes 8 Cups
24 (1/3 Cup) Servings
¾ Cup dried fruit (mulberries, raisins, cranberries, diced apricots)
2 Cups apple chips or rings (or banana chips)
1½ Cups chocolate chunks, Enjoy Life brand
1½ Cups raw sunflower seeds
1½ Cups raw pumpkin seeds
In a large bowl, combine all the ingredients. Store in an airtight container in a cool place.

Other Healthy Snack Ideas

• Smoothies instead of a juice box
• Veggies and hummus/dip – there are so many healthy dips to choose from
• Air popped popcorn with coconut oil and sea salt
• Toasted nori –seaweed (Sea Snax is a great brand)
• Yogurt parfait with seedy granola and berries
• Edamame beans with sea salt – so easy!
• Easy fruit salad – bananas and peaches with hempseeds
• Sweet potato fries (leftover from last night)
• Organic corn chips and guacamole (Wholly Guacamole is a healthy pre-made guac)
• Ants on a log – mix half sunflower seed butter with half apple butter and spread on celery
• Tuna or salmon salad stuffed mini red peppers
• Black bean brownies
• Granola bars
• Apple sauce with hemp seeds
• Apple butter on rice or corn cakes