The holiday season is upon us, and to many, that means lots of baking, holiday parties, endless shopping and long road trips to see family and friends. Even though it’s just as easy to pull into a McDonald’s or a Burger King when the kids start demanding food, those meals filled with fat, empty calories and sugar will only leave them hungry again in no time.
My suggestion? Skip the drive through and pack your car full with one of these healthy, fiber and protein-packed snacks for seamlessly easy road snacking. Now, I can’t promise your kids will behave, but I can promise they’ll eat these up without any complaining.
Preventing your son from licking his sister’s face or your daughter from hogging the iPad is on you, I’m just packing the snacks.
Pumpkin Chocolate Chip Muffins
Yields about 8 muffins
- 1 cups Bob’s Red Mill Whole Wheat Flour
- 1 cup Bob’s Red Mill All Purpose Flour
- ½ cup Bob’s Red Mill Oat Flour
- 1 cup White Sugar
- 2/3 cup Brown Sugar
- 2 teaspoons of Baking Powder
- 2 teaspoons of Pumpkin Pie Spice
- 1/4 teaspoon Salt
- 2 Eggs
- 2 teaspoons of Vanilla Extract
- 1-1/3 cup of Pumpkin Puree
- 1/3 cup of Canola Oil
- 1 cup of Semi Sweet Chocolate Chips
- 1/4 cup of chopped Walnuts
- Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
- In a large bowl, sift flour, sugar, baking powder, pumpkin pie spice and salt together. Form a well in the middle. Add eggs, vanilla, pumpkin and oil.
- Using a wooden spoon, stir until fully mixed. Add chocolate chips and nuts, stir until incorporated.
- Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Bake for 20-22 minutes, or until browned.
Mexican Quinoa Bites
Yields about 14 mini bites.
- 1 cup Bob’s Red Mill Quinoa (we love tricolor)
- 1 large Egg
- 1/2 cup shredded Carrot
- 1 stalk Leeks, chopped
- 1 clove Garlic, chopped
- 1/2 Jalapeño Pepper, seeded and chopped
- 3 tablespoons diced Tomatoes
- 1 tablespoon chopped Green Chiles
- 2 tablespoons chopped Cilantro
- 1/3 cup shredded Colby Jack Cheese
- 1/2 tablespoon Mexican Seasoning
- Salt and Pepper
- Plus Sour Cream (or Greek Yogurt) and Avocado for garnish
- Preheat oven to 350 degrees F. Grease a mini muffin pan with nonstick cooking spray.
- In a bowl, mix the quinoa, egg, carrot, leeks, garlic, jalapeño, diced tomatoes, green chiles cilantro and cheese. Mix in the seasoning and salt and pepper.
- Fill each muffin tin all the way full with quinoa mix. Bake for about 16 – 20 minutes, or until crispy on the outside.
Easy Frosted Banana Bread
Serves about 14 – 16.
- 1 cup White Sugar
- ¼ cup Brown Sugar
- 2 large Eggs
- 1/3 cup unsweetened Applesauce
- 2-½ tablespoons unsalted Butter
- 3-½ medium Bananas, smashed
- ½ cup Heavy Cream
- 1 teaspoon Vanilla
- 2 cups Bob’s Red Mill Gluten-Free All Purpose Flour
- ½ cup Almond Meal
- ½ teaspoon Xanthan Gum
- 1 teaspoon Baking Soda
- 1 cup chopped Walnuts
- ½ cup Cream Cheese Frosting
- Chocolate Chips for garnish
- Preheat oven to 350 degrees F. Grease a large 9 x 3 x 3 loaf pan with nonstick cooking spray.
- In a mixing bowl, beat the applesauce, butter, eggs and sugar, until creamed. Mix in the banana, cream and vanilla, stir to combine.
- In another bowl, whisk the flour, almond meal, xantham gum and baking soda together.
- Make a well in the center of the butter ingredients and add the flour mixture, fold to combine. Stir in the chopped nuts.
- Pour the mixture into the loaf pan.
- Bake for about 70 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.
- Once cooled, frost with cream cheese. Top with chocolate chips.
Claire is a cookbook author, food writer and recipe creator, soon-to-be culinary student
and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnows, FabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations.