Crunchy & Creamy Par­faits

Parents (USA) - - Kids - Breakfast -

Mix 1 cup plain Greek yo­gurt with 2 tsp. maple syrup and 2 drops pure vanilla ex­tract; stir well. Spoon ¼ cup yo­gurt mix­ture into each of two glasses, and top with sliced straw­ber­ries and 1 Tbs. Grape-nuts ce­real. Re­peat with half of the re­main­ing yo­gurt, more sliced berries, and more ce­real. Dol­lop on the rest of the yo­gurt.

Crispy Cho­co­late­banana Pops

Slice a medium ba­nana into 5 pieces, and insert an ice­pop stick into each piece. Place on a parch­ment­cov­ered plate, and freeze 1 hour. Par­tially crush ¼ cup each of one or more ce­re­als.

Melt ½ cup choco­late chips

in the mi­crowave. Stir in

1 tsp. co­conut or veg­etable oil. Dip each ba­nana piece into the choco­late, us­ing a spoon to coat. Roll in the crushed ce­real. Place on the parch­ment-lined plate and freeze for 15 min­utes. Serve straight from the freezer.

Berry Smoothie Bowl

In a blender, com­bine

¼ cup milk, 1 cup each frozen blue­ber­ries and red rasp­ber­ries, 1 cup plain Greek yo­gurt, a hand­ful of baby spinach, 1 Tbs. flaxseed meal, 1 Tbs. maple syrup, and 1 or 2 drops pure vanilla ex­tract. Blend un­til smooth, and top with ce­real

(we used Kashi by Kids Or­ganic Honey Cin­na­mon) and fresh or frozen berries.

Makes 2 serv­ings.

Peanutty Trail Mix

Com­bine 1 cup each Wheat Chex and Orig­i­nal Chee­rios, ¼ cup golden raisins, and 2 Tbs. each peanuts, pepi­tas (shelled pump­kin seeds), and mini M&M’S. Makes 4 serv­ings.

Ap­ple Na­chos

Slice 1 large ap­ple and ar­range on a plate. Heat

2 Tbs. nat­u­ral peanut but­ter in the mi­crowave for 30 sec­onds. Driz­zle over ap­ple, and sprin­kle with 2 Tbs. puffed-rice ce­real (we used Love Grown Choco­late Comet Crispies) and 1 Tbs. each mini choco­late chips

and shred­ded unsweet­ened co­conut. Makes 2 serv­ings.

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