As Summer draws to a close, Labour Day weekend caps off the Summer vacation for students. With classes back in session not only with your brain be hungry, so will your body. And sure, attempting to survive off of Ramen, and Booster Juice can work out, its not the greatest for your health.
Packing snacks to keep you going throughout the day is a great way to keep yourself fueled up, and save some money. I pit together a few of my favourte backpack friendly snacks/mini meals.
These snacks are also great for your kid’s lunches, camping trips, or for family functions.
Apricot-Almond Granola
What you need:
Preheat oven to 350°.
Combine oats, almonds, and next 4 ingredients (through raisins) in a medium bowl. Combine honey and butter. Drizzle honey mixture over oat mixture; toss to coat. Spread mixture in a single layer onto a jelly-roll pan. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes or until lightly browned. Cool completely on pan. Break into pieces.
Banana-Nut Energy Bars
What you need:
Preheat oven to 350°.
Beat the first 6 ingredients at medium speed of a mixer until blended. Lightly spoon the flour into a dry measuring cup, and level with a knife. Gradually add the flour, cereal, pecans, and salt to the banana mixture, stirring until well-blended.
Spoon mixture into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes. Cool completely on a wire rack.
Spice & Crisp Mix
What you need:
2 cups crisscross of corn and rice cereal (such as Crispix)
Preheat oven to 250º.
Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.
Salad In a Jar
What you need:
A mason jar
Your favourite salad ingredients (include veggies, fruit, and nuts)
light dressing
Line the jar with your ingredients, do not add dressing until you are ready to inhale this bad boy.
Gluten-free Zuccini Spice Bread
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Annoy your friends and family by posting your creation recipe on Instagram & Twitter and tag me in them! (@thenikkisin)
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