These healthy homemade granola bars are perfect for kids because they taste great and they're packed with nutritious superfoods like Sprouted Quinoa, Flax powder, pumpkin seeds and cranberries from Organic Traditions.

I chose Organic Traditions ingredients for for this recipe because they offer the highest quality of ethically sourced, organic superfoods including Roasted Baru Seeds, a peanut tasting legume that is 100% peanut free. I've chopped the Baru Seeds into small piece and added them to these healthy granola bars to give them a yummy nutty flavour! 

Each ingredient I've used is completely nut free which means these healthy homemade granola bars are safe to pack in your kids lunchbox for school! They freeze like a dream too so pop half the batch into the freezer for days when you're low on snacks.

Ingredients

• 2 cups quick-cooking oats (not instant)
• 1 cup unsweetened shredded coconut
• ½ cup cooked organic sprouted quinoa
• ½ cup chopped roasted baru seeds
• ½ cup chopped organic dried cranberries
• ½ cup pumpkin seeds
• ⅓ cup whole wheat flour
• ¼ cup sprouted flax powder
• 1 tsp cinnamon
• 1 pinch salt
• ¾ cup canned pure pumpkin (not pumpkin pie filling)
• ½ cup liquid honey (or maple syrup)
• ¼ cup coconut oil, melted

​Directions

1. Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
2. Combine first 10 ingredients in a large bowl. Mix well. In a medium bowl, whisk together pumpkin, honey, and coconut oil. Pour wet ingredients over dry ingredients. Mix using a wooden spoon until dry ingredients are completely coated with pumpkin mixture.
3. Pour the wet granola mixture into the prepared pan and spread it evenly to the edges. Using the bottom of a cup, press down firmly on the granola so that it’s tightly packed in the pan.
4. Bake on middle oven rack for about 25 minutes, until top turns a light golden brown and feels dry to touch. Remove pan from oven and cool completely on a wire rack. Carefully transfer to a cutting board and cut the granola into 16 bars, using a super sharp knife. Wrap bars tightly in plastic wrap and store in an airtight container, either at room temperature or in the fridge.

​
*Recipe slightly adapted from The Looneyspoons Collection: Janet & Greta's Greatest Recipe Hits Plus a Whole Lot More!
​

Meet the mini muffins of my dreams! They’re NATURALLY SWEETENED, whole grain, and made in one bowl. They pack perfectly in a lunchbox and make an awesome after-school snack. You’re going to love them. 

Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup cocoa powder
1 cup mashed banana
1/2 cup maple syrup
1/3 cup coconut oil
2 eggs
1/4 cup milk
1 sp vanilla
1 tsp baking soda

Instructions:
Preheat the oven to 325°F (165°C) Grease mini muffin tin with coconut oil or cooking spray.
In a large bowl, mix the coconut oil and maple syrup together with a whisk. Add the eggs and mix again.
Mix in the mashed bananas and milk, then add the baking soda and mix again.
Add the flour and cocoa powder to the bowl and mix with a large spoon, just until combined.
Divide the batter evenly between the muffin cups
Bake muffins for 12 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
Store in an air-tight container lined with paper towels (top and bottom) at room temperature for 3-4 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Change them when you feel they're getting too damp.

Here’s a delicious (and pretty ✨) banana bread recipe that the whole family will love ??❤️  It’s naturally sweetened with maple syrup and full of flavour & fibre ?

To achieve the ? swirl on top, simply melt chocolate chips and pour the melted chocolate on top of the batter. Then gently swirl the chocolate around with the tip of a butter knife. Voila!

Ingredients:
1 Cup whole wheat flour
3/4 cup all-purpose flour
1 tsp baking soda
1 pinch salt
1 pinch cinnamon
1 cup mashed bananas
3/4 cup maple syrup
​2 eggs
1/3 cup cocnut oil
1/2 cup chocolate chips, melted

Instructions:
Preheat oven to 350 F. Rub coconut oil on a 9×5 inch loaf pan and dust with flour. This will keep the bread from sticking!
In a large bowl, whisk flours, baking soda, salt, and cinnamon together.
In a medium bowl, beat bananas, syrup, eggs, and oil together.
Add wet mixture to dry mixture (or vice versa) and stir until combined.
Pour batter into the greased loaf pan and set aside.
In a small microwave safe bowl, melt chocolate chips with 1 tsp coconut oil on high until melted. * Stop every 25 seconds to stir chocolate.
Drizzle melted chocolate on top of the batter and swirl with the tip of a butter knife for a marbled effect.
Bake for 45 minutes or until a toothpick inserted in the middle of the loaf comes out clean.
Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to completely cool before slicing.

Our family is heading to the cottage this long-weekend and I’m packing snacks, snacks and more snacks because there’s something about a road trip that makes everyone hungry, even if you’ve just finished a meal at home!

And over the years my kids have become conditioned to expect a sweet snack at the halfway point because it gives them something to look forward to and helps break up the trip. However, I look for 'healthier' sweet snacks like Surf Sweets Organic Candies because they're sweetened with organic natural sweeteners and fruit juice and made without synthetic colors, and flavors. They also come in adorable shapes like bears and worms so the kids have a lot of fun eating them!

Because Surf Sweets has become such a big part of our family road trips, I've partnered with them to create four easy and fun travel snack ideas your kids (and you) will love!  Each snack includes a balance of whole foods including eggs, cheese, fresh fruit, veggies and of course...  a touch of Surf Sweets.

Enjoy and happy snack packing & road tripping this friends! 

​

Boiled eggs are one of my favourite protein rich snacks to pack because they travel well and kids can eat them with their hands. And if you don't have time to boil them at home you can buy them prepared at most grocery stores and select road stop stations.

I suggest serving boiled eggs with crackers, an assortment of fresh fruit & veggies and Surf Sweets Organic Fruity Bears. Organic Fruity Bears are made with organic fruit juice and organic cane sugar. They are also free from artificial colors, flavors, high fructose corn syrup and are also free of the Top 10 most common food allergens. 

Hummus is an easy, healthy snack to pack especially now that it's sold in small to-go containers with crackers. Because these to-go hummus snacks are sold at most grocery stores and road stop stations they're a great snack to pick up along your travels.

Try to pair it with veggies sticks, a piece of fresh fruit and keep an eye out for Surf Sweet Organic Jelly Beans because they're drenched with fruit flavor, and made with organic cane sugar and organic fruit juice. 

Here's a snack box that includes a little bit of everything. Fresh blueberries, carrot sticks, bell peppers, cheddar cheese, crackers and yummy Surf Sweets watermelon organic rings.

This snack box is super easy to customize with you kids favourite cheese or meat (sometimes i sub kielbasa for rolled turkey slices or strips of chicken breast) and it's a great snack for mom & dad too so make sure you pack extras!

Surf Sweets Organic Watermelon Rings are lightly sugared and made with organic sweeteners and organic fruit juice. They're made without corn syrup, artificial colors or flavors.

Sandwiches are a great snack to pack and the variety of sandwiches you can make are endless! Here I've packed a turkey and cheese sandwich with lettuce and mayo but my kids always love the classic pb&j sandwich or even a cream cheese & cucumber sandwich.

I've paired the sandwich with fresh berries, carrot stars (I made these with a super small metal cookie cutter), cucumber slices and a few Surf Sweets Gummy worms for a sweet and fun treat!

​Surf Sweets eliminated the artificial flavors and colors found in most gummy candies and made their Gummy Worms allergy-free and with organic fruit juice and organic sweeteners.

Chocolate chips are a big deal in our house. I pack them in the kids lunchboxes as a special treat and add them into basically every baked good I make, including these delicious Oatmeal Chocolate Chip Cookies.

These cookies are healthier and easier to make than the traditional chocolate chip cookie recipe because they’re made in one bowl, and naturally sweetened with maple syrup. Well, the chocolate chips sweeten them too of course!

Ingredients:
1  1/2 cups rolled oats
1/3 cup maple syrup
1/3 cup chocolate chips
6 tablespoons tahini
2 teaspoons cinnamon
1/4 tsp vanilla extract
1/4 teaspoon sea salt

Instructions:
Preheat oven to 350°F. Line 1 baking sheet with a silicone baking mat or parchment paper.

In a large bowl, using a wooden spoon, mix all ingredients until just combined.

Using a medium cookie scoop (about 2 tablespoons) scoop the cookie dough portions onto prepared baking sheet at least 1 inch apart. The dough will be more crumbly than sticky but don't worry because it will bind together once baked. If your batter is very dry, add 1-2 tablespoons of water.

Bake 10-11 minutes or just until the bottoms are golden brown.
​
Note: You can sub the tahini for any nut/seed butter. I only use it because you can't taste it in this recipe and its a safe-for-school spread.

These mixed berry muffins are simple to make and delicious to eat. They're full of fibre and naturally sweetened with maple syrup. They pack perfectly in a school lunchbox and make an awesome after-school snack!

Ingredients⁠:⠀
2 1/2 cups frozen mixed berries (defrosted & drained)⁠⠀
1 cup whole wheat flour⁠⠀
1 cup all-purpose flour⁠⠀
1 tbls baking powder⁠⠀
1 tsp cinnamon⁠⠀
3/4 cup maple syrup⁠⠀
2/3 cup olive oil⁠⠀
1/3 cup milk⁠⠀
1 large egg⁠⠀
1 tsp vanilla extract⁠⠀
⁠⠀
Instructions⁠:⠀
Preheat oven to 325°F. Rub coconut oil on a mini-muffin pan and dust with flour. (This will keep the muffins from sticking).


In a large bowl, whisk both flours, baking powder and cinnamon until combined.


In a medium bowl, whisk maple syrup and olive oil until well combined. Add egg, milk, and vanilla extract and whisk again until well combined.


Pour wet ingredients into dry ingredients and mix with a spatula or wooden spoon until just combined. **Do not over mix batter. Gently fold in the berries


Divide the batter evenly between the muffin cups and
bake 25 minutes, or until a toothpick inserted into a muffin comes out clean. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to completely cool before enjoying.


Store in an air-tight container lined with paper towels (top and bottom) at room temperature for 3-4 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Change them when you feel they're getting too damp.

I've been busy getting ready for Easter with one of my favourite mom's and lifestyle bloggers Ivy from @primandprimp. We created 4 Easter snacks that will keep the kiddies busy and their tummies satisfied over the break. They're also easy to make and you can customize them with any ingredients you like!

Watch us make all 4 snacks on Ivy's YouTube channel here! 

These yummy eggs are made from slices of apples, mango and kiwi. They're decorated with a delicious greek yogurt, cream cheese icing and topped with candy sprinkles.

To Make:
Cut a slice off of a piece of fruit and shape it into an egg (or oval).
Then have your kids decorate each egg with icing and sprinkles!

Icing Recipe:
1/4 cup cream cheese
1/4 plan greek yogurt
5 tablespoon icing sugar ( I like this one from Wholesome Sweet)
Instructions:
Mix all the ingredients together until smooth and creamy.

Who doesn't love eating a delicious crispy treat? Especially when it's covered with slices  of yummy fresh fruit! 

Tools You Need:
1 Oval or egg-shaped cookie cutter.
* or you can squish your metal circle cookie cutter into the shape of an oval like I did!

To Make:
Make a sheet of your favourite crispy treats & let them set.
Using a cookie cutter, cut oval shapes out of the crispy treats. *use a towel or sturdy plastic bowl to protect your hand and help you push the cutter through!
Have your kids decorate the crispy eggs with slices of assorted fresh fruit and enjoy!

This yummy Easter trail mix comes to you from Ivy @PrimandPrimp. She calls it 'The Lazy Mom's Snack' and I think it's fantastic!

It can be easily customized and whipped together and it's the perfect to-go snack if your traveling this Easter weekend.

Ingredients:
2 cups Low Sodium Popcorn
1/2 cup Annies Homegrown Bunny Cookies
1/2 cup Cadbury Mini Eggs

To Make:
Add all the ingredients into a bowl, gently mix and enjoy!

Here's another 'Lazy Mom's Easter Snack' idea from Ivy @PrimandPrimp  It's an easy and fun snack activity that the kids can make with you! And the list of ingredients you can add to these colourful Easter eggs are endless.

Tools You Need:
An empty egg carton
Colourful plastic Easter eggs 

Ingredients:
Healthy Granola Bars (I love these ones from Made with Local)
​Cadbury Mini Eggs
Mandarin Orange Slices
Organic Naturally Sweetened Cranberries (I like these ones from Organic Traditions)
Baby Carrots
Annies Homegrown Cheddar Bunnies

Have you ever wanted to take a cooking class? I was recently invited to attended one with my husband at Dish Cooking Studio in Toronto and it was one of the best date nights we’ve had!

The cooking studio is located in the heart of Toronto's Little Italy and it's also a cafe and retail store that makes a dreamy cappuccino and the most delicious prepared foods (fresh or frozen). I highly recommend their bolognese sauce, fresh spreads or frozen croissants!

Dish offers a variety of classes like Basic knife skills, Spring in Nona's kitchen,  Vibrantly Vegan and Cooking with Craft Beer but the theme of our class was Bowls that Heal!   Up on our menu for the evening were the following nourishing dishes:

• Kitchari with Spiced Yellow Daal, Turmeric Rice, and Quick Pickled Ginger + Shallot. 
• Nourishing Buddha Bowl with Roasted Sweet Potatoes + Chickpeas, Pan-Fried Tempeh, Herbed Quinoa, Torched Avocado, with Carrot-Ginger Dressing
• Acai –Beet-Berry Smoothie Bowl with Homemade Almond Milk + Nut Butter, Granola Crumble, Toasted Coconut + Fruit

The class format was intimate (only 10 people) and hands on. We were split into groups and with the guidance of skilled Dish chef's we each tried our hand at cooking all  three  recipes. 

Some of the highlights of the evening for me was when Chef Cara taught me to hold a knife properly (so basic but so important) and when Andrew torched an Avocado (so cool).

After all of the fun and hard work we sat down and enjoyed some of the most incredible food I've ever made. The flavours....  were....  incredible!  I'm still in heaven.

Please visit dishcookingstudio.com to learn more about this brilliant cooking studio, cafe and retail shop.

ALMOND BUTTER
​
Ingredients:
1 ½ cups raw almonds
¼ teaspoon salt
Optional: 2 tablespoons maple syrup or honey

​Instructions

​Preheat the oven to 350F. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 8-10 minutes, stirring halfway.
Let the almonds cool until they’re just warm (not hot), about 5 minutes.
Transfer the almonds to a food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes. If adding sweetener, add once creamy, and blend again for 1 minute.

​​LunchBots and Little Lunch Love have partnered to give one lucky winner:
​
ONE LARGE BENTO TRIO
​​ONE SET OF 3 DIPS CONTAINERS

Value $100 USD
​
LunchBots food containers are made with high-quality food grade stainless steel so they’re super strong and super non-toxic! They offer an extensive collection of containers including bento boxes with a variety of compartments, leak proof container and insulated containers.

This giveaway closes on Mar 3rd 11:59pm EST and is open to US and Canadian residents. The winner will be notified the following week and announced on Instagram and Facebook. GOOD LUCK! Just a reminder we do not ship to PO boxes. This contest is in no way endorsed or sponsored by Instagram.

​

* Click both links*
 Follow each account, Like each post, Comment what you'll pack & TAG a friend. 

* Click both links*
 Follow each account, Like each post, Comment what you'll pack & TAG a friend. ​

I’m so excited to share my second '5 Day Kids Lunch Plan' with you! If you loved the first (visit here to download my first Lunch Plan) you're going to love the second because it includes new recipes, detailed photos and prep tips!

I created this plan to inspire you to try new recipes and pack foods in a new (but simple) way that will make lunch exciting for your kids.

The plan includes:​

• 5 Kid Approved Lunch Ideas
• Lunchbox Photos
• Grocery List
• Prep Tips
• Easy Recipes

 Click here to sign up for your FREE copy now.
​
Enjoy and happy lunch packing friends! 

~ Jenny

My kids love sandwiches and I love them too because they're quick and easy to make. However, on occasion I find the need to change up the sandwich design to keep them interested in eating them.

Changing the design of your kids sandwich is also a great way to spice up your kids lunchbox. These fun designs will pretty much fit in any and every bento box too!

Here are 6 Fun & Easy ways to cut, slice and skewer your kids sandwiches so that they’re fun and exciting EVERY time:
​

1. Cutout - simply cut a fun shape out of the top slice of your sandwich. Whatever you fill your sandwich with will peak through the top!
2. Soldiers - these sandwich solders are easy to eat and perfect for little hands. All you have to do is make your sandwich and cut it into 3 sticks!
3. Sushi - cut crusts off bread (or buy crustless bread), roll bread with a rolling pin to flatten, spread or layer with toppings, roll into a log and slice into bite size pieces!
4. Roll - cut crusts off bread (or buy crustless bread), roll bread with a rolling pin to flatten, spread or layer with toppings, roll into a log. That's it! It's easy to eat and perfect for little hands.
5. On a stick - make your sandwich, cut it into bite-size pieces then thread it on a sandwich skewer.
6. Fun Shape - using a cookie cutter, cut both slices of bread and then make your sandwich of choice! If you're using soft fillings such as PB&j, cheese or deli meats you can assemble your sandwich first, then cut through the bread and filling together.

Do you know of any other fun sandwich ideas for kids? Let me know in the comments below!

Happy New Year Friends!

I'm SO excited to announce that my '5 Day Kids Lunch Plan' is ready and I know you're going to love it!

The plan includes:
5 kids lunches
Grocery list
Easy kid-approved recipes
Lunchbox Photos

I designed it to help you pack your kids lunches from start to finish! They can even help you pack it too if you prepare the recipes and they pack their lunchbox copying the lunchbox photo!

And you don't have to use the same lunchbox that I do. I've used a few different boxes throughout the plan to show you the various ways to pack a kids bento style lunchbox.

Click the link below to download your '5 Day Kids Lunch Plan' now and make sure to subscribe to my newsletter here to receive all future lunch plans! 

Enjoy and happy lunch packing friends! 

~ Jenny

If your kids are like mine they love those fruit-filled bars you can find at Costco or the grocery store. They're soft, chewy, and sweet... and I'm happy to buy a box once in a while because the bars would be too darn hard to make myself. Right? Wrong!

Fruit-bars are easy to make and you probably already have all the ingredients you need to make them. These bars are made in a food processor (YIPPY) and include healthy ingredients like whole wheat flour, oats and you can include your favourite local fruit preserves like Bonne Maman. YUM!

This recipe is from Catherine McCord from Weelicious ​and you're gonna love it. Happy baking friends.

Hugs
~ Jenny

​
Whole Grain Fruit-filled Bars

Ingredients
1 1/2 cups whole-wheat flour *I used Ivory wheat flour (my fav)
1 1/2 cups quick cooking or old-fashioned rolled oats
1/2 cup packed packed brown sugar *I used organic coconut sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
3/4 cup fruit preserves

Preparation 
1. Preheat the oven to 350 degrees F.
2. In a bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.
3. Add the butter and cold water and use until the dough holds together when pressed.
4. Grease a 9 x 13-inch baking dish, line it with parchment paper, and grease the parchment paper.
5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.
6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula. 
7. Bake for 45 minutes, or until golden brown. *I baked for 30min
8. Cool, cut into 1 1/2 x 4-inch bars, and serve.
TIP: Bars can be stored at room temperature up to 3 days or refrigerated up to a week.

Which lunch would your child choose? Let me know in the comments below??

Here are my top four favourite lunches to pack Abi because they're easy to make and... delicious! Just add some colourful sides to each and Voila! Lunch is served :)

Check out my time-saving prep tips for each lunch below:
​

?? Pasta Salad
I always have cooked pasta noodles in my fridge. When I want to send them to school for lunch, I add my kids favourite veggies and toss in olive oil, grated parmesan, salt & pepper.
​

?? Lentil Soup
This is a lunchtime favourite especially during the cooler months. It's also the one meal I can make for dinner AND serve as leftovers for lunch the next day.
​Because the lentils will continue to absorb the liquids overnight, I suggest separating them from the broth before storing. Simply combine them back together the next day, reheat and pack in a thermos for lunch!
​

?? Fried Egg Croissant
I store croissants in the freezer to keep them fresh. When I’m ready to use one I remove it from the freezer and make the sandwich on the frozen croissant. It will defrost by lunch AND keep lunch cool throughout the day.
​

?? French Toast
I love packing French toast for lunch because I can make it the night before and send it to school cold the next day. I cut the toast into sticks so the kids can eat with their hands and easily dip the toast into their honey or maple syrup (a must).
​

Which snack would your child choose? Let me know in the comments below??
.
My kids want snacks over meals and because of this dinner time is a real challenge. When I give them ? dinner they’re not hungry, but after the dinner has been cleared they’re hungry for a snack ???‍♀️
.
So in an attempt to win this daily food battle, I started making my snacks look like meals and I’ve tried to plate them as I would plate their dinner. The snack is the main course and it comes with various sides (mostly fruits and veggies) but I've tried to include a bit of everything, healthy fat, protein and fibre so that they’re getting a balanced meal. 

By making "snacks" look more like a meal I'm helping my kids see snacks and meals as the same so that they can hopefully eat and enjoy both the same.

​Yogurt & Granola
​Served with sliced apples and baby carrots. 

Applesauce and Hemp Hearts
Served with sliced cucumbers and alphabet cookies.

Cheese & Crackers
Served with bell peppers and grapes (sliced lengthwise to prevent choking).

PB&J Sandwich
Served with orange slices and sliced cucumbers.

While it's difficult to encourage healthy eating on Halloween, it's not impossible, especially when better-for-you foods have a fun twist. Try these fun, spooky, and downright tasty treats to get your kids excited about eating healthy this Halloween.

FRUIT SPIDER
This creepy crawler is a fun and healthy snack activity for kids this Halloween. Made from small plums or large red grapes, these crawlies are naturally sweet and taste delicious.
​
Instructions
Wash and dry two plums *small oval plums work best
Cut both plums in half lengthwise *watch for the seed
For the body, use one half plum
For the head, cut one-half plum in half again *It will now be 1/4 of the plum
For the legs, cut the remaining pieces of plum into 8 equal strips

DEVIL-LICIOUS VEGGIES
Transform your baby bell peppers into Devils & Jack-O’-Lanterns this Halloween. They’re easy to make and a great way to get your kids excited about eating healthy on Halloween.

Instructions:
Wash and dry mini bell peppers
Using a small and very sharp paring knife, make small cuts into peppers like you would a pumpkin
Use the pieces you've removed to shape ears, horns and/or tails.

BLACK & ORANGE SKEWERS
Kids love anything on a skewer and this is an easy snack they can get involved with making.
​
Instructions:
Wash blackberries and cut cantaloupe into bite-size pieces or use a melon baller
Using bamboo or plastic skewers have your kids place the fruit on the skewer in a pattern of their choice. 
*Note: these can be made with ANY orange or black(ish) fruits OR veggies ie. blueberries, oranges, carrots, cheddar cheese, seaweed.

CANDY CORN PARFAIT
This fresh & sweet or sweet & salty treat is sure to be a huge hit!  It's also a much healthier version than the classic sugary treat.

Instructions:
Fruit Parfait: Fill a parfait glass starting with pineapple, cantaloupe, and apples *make sure to squeeze lemon on top of apples to prevent browning.
Snack Parfait: Fill a parfait glass starting with banana chips, cheese puffs and popcorn (opt for lightly salted)

CUCUMBER MONSTERS
These monsters are more silly than spooky and are a great way to expose your kids to veggies!
​
Instructions:
For the body, cut a 2inch slice off of a cucumber
For the mouth, slice a v-shape chunk out of the side of the cumber *making sure not to cut all the way through.
For the tongue, slice a cherry tomato in half and place inside the v-shape opening
Add a candy eye to the top. *You can sub with a cheerio and chocolate chip as well!

If your child loves a hot lunch - this bento box is for you! 

The OmieBox is the first insulated bento lunch box for kids that stores BOTH hot and cold food together. The bento compartments are double walled, air insulated and leak-proof, so it keeps fruits and vegetables cool and fresh. Hot items go inside the thermos (which is wide a low for little fingers) but what’s cool is you can remove the thermos compartment and pack a sandwich if you wish instead!

It also has a handle so it’s the only container you need to store and transport food to school. Oh and its available in 5 super beautiful colours. I have the green one Yay!

Here are my top 5 lunches packed in the  OmieBox 

CHOCOLATE SPREAD
?‍? Recipe from  my good friend Hee Jee at whiteblankspace.com
INGREDIENTS

• 1/4 cup tahini at room temperature
• 2 tbsp cacao powder
• 3 tbsp maple syrup 
• pinch of salt

INSTRUCTIONS
Mix all ingredients until it forms a smooth paste.

PINEAPPLE FRIED RICE
?‍? Recipe from Lisa Lin at healthynibblesandbits.com 
INGREDIENTS

• 3 tablespoons safflower oil, divided (any high-heat oil works, too)
• 3 large eggs, whisked
• 1 cup diced yellow onions (about 1/2 large onion)
• pinch of salt
• 1/2 large red pepper, diced
• 1 large carrot, peeled and diced
• 1/2 cup (70g) frozen peas
• 1 teaspoon turmeric
• 1 1/2 teaspoons ground coriander
• 6 cups cooked jasmine rice
• 2 1/2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon ground white pepper (optional)
• 1 1/4 cups diced pineapple
• 2 scallions, sliced
• 3 tablespoons chopped basil

INSTRUCTIONS

1. Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked egg and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
2. Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
3. In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
4. Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.

CORN SALAD
?‍? Recipe adapted from The Disney Princess Cookbook *Yes you read this right. It’s the BEST! 
INGREDIENTS

• 1.5 tsp olive oil
• 1/2 cup diced red bell pepper
• 2 cups cooked corn (frozen or from a BPA free can if possible)
• 3 strips cooked bacon, crumbled (optional)
• 1 tsp dried basil
• Salt and Pepper to taste

INSTRUCTIONS

1. Heat 1 tsp olive oil in a medium-size frying pan over medium-low heat. Sauté the diced red pepper in the oil for 2 minutes. 
2. Add the corn, crumbled bacon, basil and remaining 1/2 tsp of olive oil. Stir the ingredients together, and cook them until they are hot and well mixed. 
3. Remove the pan from heat. Stir in salt and pepper to taste. Enjoy hot or cold! 

SWEET POTATO & HEMP HEART FRENCH TOAST SOLDIERS
?‍? Recipe from my good friends Nic & Nat at sneakymommies.com 
INGREDIENTS

• 2 tablespoons butter
• 4 slices bread
• ¼ cup sweet potato puree
• 2 eggs
• ¼ cup milk
• ¼ teaspoon cinnamon
• 2 tablespoons hemp hearts
• Maple syrup, fresh fruit for serving

INSTRUCTIONS

1. You'll first need to prepare your sweet potato puree. *You can also use canned puree. I love the brand Farmers Market This is a step I either do the night before (if I know I will be making them) or just have on hand. I always bake my sweet potatoes and so to do this...preheat your oven to 400 degrees F. Pierce the sweet potato (1 large one will do) with a fork all over and wrap it in aluminum foul. Place on a baking sheet and bake for 30-40 minutes until fork tender. Once cooled, mash it with a fork until it is the consistency of a puree (or you can blend it as well). 
2. Once your sweet potato puree is done, measure our ¼ cup and add it to a bowl. Whisk in the eggs, milk, cinnamon and hemp hearts until fully incorporated.
3. Cut your bread into lengthwise sticks.
4. Melt 1 tablespoon of butter in a medium-large frying pan over medium heat.
5. Sink each stick into the sweet potato/egg mixture and flip it to coat both sides evenly. Place the bread sticks on the frying pan and cook for 2-3 minutes on one side, flip and then cook for another 2-3 minutes. Continue to do this until the edges are just slightly browned and it is cooked through.
6. Continue to do this until all of the sticks of bread have been cooked through, adding in 1 tablespoon of butter each time you make a new batch of bread sticks.
7. Serve warm with maple syrup, fresh fruit, almond butter or granola.

VEGETABLE LENTIL SOUP
?‍? Recipe from my good friends Nic & Nat at sneakymommies.com 
INGREDIENTS

• 2 tablespoons olive oil
• 2 cups carrots, chopped
• 1½ cups celery, chopped
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 7 cups vegetable stock
• 2 cups diced tomatoes, canned (use the juices too)
• 1 tablespoon brown sugar
• 1 teaspoon oregano, dried
• 1 teaspoon basil. dried
• 1 bunch kale, chopped (optional)
• 1 540 ml can of lentils (any colour), rinsed and drained
• salt and pepper to taste
• Optional: Parmesan cheese for serving

INSTRUCTIONS

1. In a large soup pot heat the oil over medium heat. Add the celery, carrot, and onion, and sauté about 5 minutes or until vegetables are beginning to soften. Add the garlic and continue sauté about 1 minute more.
2. Now add the stock, diced tomatoes, brown sugar, oregano, and basil, stir, cover with a lid and bring to a boil.
3. Remove lid, lower heat to medium low, keeping a simmer. Add the kale and lentils. Season with salt and pepper. Continue simmer for about 10-15 minutes or until kale has softened, as well as the vegetables. Serve with fresh grated parmesan if desired.

CAULIFLOWER FETA FRITTATA
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 12 eggs
• 3 cups cauliflower, chopped 
• 1/3 cup milk
• 1/3 cup feta cheese, crumbled 
• 1 tablespoon dijon mustard 
• 2 tablespoons olive oil
• sea salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 375 ̊F.
2. Partially cook the cauliflower in a pot of boiling salted water for 4-5 minutes until softened. 
3. Crack the eggs into a bowl and mix with milk, feta cheese, dijon mustard and sea salt and pepper.
4. Heat a skillet over medium heat with olive oil and sauté the cauliflower for 5 minutes then pour the egg mixture over top.
5. Bake for 10-15 minutes until the eggs have set. 

BLACK BEAN BROWNIES
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 1 can black beans
• 2 eggs
• 1/3 cup raw cacao powder
• 1/3 cup coconut oil + extra for the pan 1/3 cup chocolate chips
• 2/3 cup unrefined cane sugar
• 2 teaspoons vanilla extract
• pinch of sea salt 

INSTRUCTIONS

1. Preheat the oven to 350 ̊F. 
2. Grease muffin tray with coconut oil. 
3. Add all of the ingredients to a food processor and puree. 
4. Pour mixture in to muffin tins and bake for ~ 30-35 minutes or until a toothpick comes out clean. 

CHICKPEA QUINOA SOUP
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 2 tablespoons coconut oil 
• 1 white onion, chopped
• 4 cloves garlic, minced
• 1 bell pepper, chopped 
• 1 jalapeno pepper minced (optional)
• 3 tomatoes, chopped
• 2 zucchinis, chopped
• 1 L vegetable broth 
• 2 teaspoons ground turmeric 
• 1 teaspoon sea salt
• 1 tablespoon cumin powder 
• 2 teaspoons chili powder (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1 can chickpeas
• 2 cups quinoa, cooked
• 1 avocado, chopped 

INSTRUCTIONS

1. Heat the coconut oil to medium heat and add onions. Sauté until the onions are translucent (~8 mins) and stir in the garlic. 
2. Add remaining veggies to the mixture along with the broth and spices. Simmer on medium heat (uncovered, stirring regularly) for 20 minutes.
3. Cook quinoa according to package directions. 
4. Remove the soup from heat and let cool for 10-15 minutes before hand blending to desired consistency. 
5. Add chickpeas and quinoa, cook for another 5-10 minutes and serve topped with avocado slices. 

MODIFICATIONS 

• Omit or use half the amount of chili and cayenne for a less spicy soup. Leftover soup can be frozen for several weeks. Add yogurt for extra nutrients and flavour. 

GINGERBREAD BITES
?‍? Recipe from my good friend and Holistic Nutritionist Michelle Tirmandi from nourishandglow.ca
INGREDIENTS

• 1 cup medjool dates
• 1/2 cup nut butter (any type *use sesame seed or wow butter to make school safe)
• 1/3 cup full fat coconut cream (refrigerate a can of coconut milk for 30 minutes - see below)
• 4 tablespoons coconut flour
• 1/3 cup unsweetened coconut flakes (plus extra for topping)
• 2 tablespoons blackstrap molasses 3/4 teaspoons ginger powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 3/4 cup raw cacao (optional)
• 3/4 cup coconut oil (optional) 
• maple syrup 

INSTRUCTIONS

1. Place a can of coconut milk in the fridge 30 mins prior to baking. 
2. Add the dates and nut butter to a food processor and mix until a sticky dough is formed. 
3. Remove the coconut milk from the refrigerator, open and drain (and save) the liquid so only the thick cream remains. Add the cream, molasses, coconut flakes and the remaining spices to the food processor and mix well. 
4. Take the dough from the food processor and place in a bowl the freezer for 10 minutes. 
5. Remove the dough from the freezer and form into small balls. * I wrap mine in wax paper so that I can pop them into a lunch or snack box! 

Keep them plain, roll in coconut flakes or dip in chocolate*. 
Keep chilled in freezer and serve cold.

My Favourite Toronto lunch Bag & backpack company SoYoung Collaborated with my favourite lunchbox company YumBox to design a special edition lunchbox. YAY!

The special edition YumBox collaboration lunchbox was born out of a need to offer a more generously sized lunchbox that could fit multiple Yumboxes (or other containers) as well as offer a flat carry option in addition to the standard vertical carry. Perfect for large appetites, full day outings, or numerous separated meal and snack requirements. A box fit for the WHOLE family!

I LOVE that this lunchbox is machine washable AND eco friendly because it's made from linen, a natural fiber that's grown without pesticides and a fiber that requires 90% less water than others fibers.

It also includes thoughtful details like easy-clean removable inserts (yes please), insulated interiors (cool dude), extra pockets and straps that allows you to wear your bag. It also comes with a super awesome name tag. 

Watch my video below to see how I #stackandpackyumboxlunchbox and click here to learn more about the special edition Yumbox Lunchbox by SoYoung Canada. 

Music by Evren Oz ~ Video by Little Lunch Love

How amazing are fresh Ontario strawberries? The colour, freshness, and hmmmm smell of them? SO good! 

I decided to use them in my latest food art Collab with Made with Local These delicious bars are made with love in Nova Scotia and I thought they would be the perfect pairing for my yummy local strawberries.

​They also sell a bar MIX that I use regularly to make my own granola bars at home. I love the mix because I can customize the ingredients to make them nut free and safe for school (YAY). Visit them online here to view their entire selection of products and to find out how you can get your hands on a yummy bar of your own.

Happy Summer Everyone!

Hugs
​~ Jenny 

​Lunches looked a lot different when I went to school. My sandwiches were put in a ziplock bag and tossed into a brown paper bag along with a piece of fruit and a granola bar. When it was time to retrieve my lunch from my backpack, the sandwich was usually smushed, the banana was beaten up and oozing and the granola bar.. well, thank goodness for the granola bar!

​Now, kids go to school with their lunches packed in all sorts of fancy boxes which I love not only because they’re great for the environment but because they make lunch FUN! 

So which box do I use and like best? Well, I get asked this question all the time and to be honest - I like them all!

Here are the 5 boxes I use and a little information about each of them:

​Yumbox

Designed in France by mama-duo Maia and Daniela who wanted:

• a lunch box housing a bento-like tray with one lid that sealed all compartments
• designated food groups to encourage and assist parents in packing a balanced meal
• built-in portion control
• a cool design and illustrations to make this little box more of an adventure in good nutrition than just plain old lunch

I own two of these babies (the Yumbox Panino and the Yumbox Original) because they’re light, compact and super easy for my kids to open and close. 

LunchBots

The company was started by Jacqueline Linder, a mom who was concerned about chemicals in plastic leaching into her food. So, she started LunchBots and they now offer an extensive collection of stainless steel containers (super strong and super non-toxic) including bento containers with a variety of compartments, leak Proof containers and insulated containers. 
​
Bento Cinco

I own the Bento Cinco container because it’s perfect for both children and adults who have a healthy appetite. The two larger compartments are perfect for a sandwich/salad, chicken/rice combos and the three smaller compartments fit fruits, veg, trail mix, baked goods etc. So basically, it can fit enough food in it to satisfy anyone for the entire day. 

I also love that it's slim enough to fit in almost every lunch bag and that it's lightweight & extremely durable.

This product is made from durable food-grade 18/8 stainless steel with no linings, no toxins, no BPA and no phthalates. The Large Bento Container is NOT able to store wet foods, however they have other options available that can accommodate wet foods. It is dishwasher safe, weighs 17 oz and compact in size at 8" x 6" x 1.75" | Large sections: 4" x 3.5" | Small sections: 2.7" x 2.5"  *LunchBots recommends using an insulated bag with an ice pack to keep contents cool.

OmieBox

​Created with love by two parents on opposite sides of the world, Nancy Yen (Founder & CEO) and Robin Big (Creative Director) set out to create a new kind of lunch system that would help kids eat better. 

OmieBox is the first insulated bento lunch box for kids that stores hot and cold food together. The bento compartments are double walled, air insulated and leak-proof, so it keeps fruits and vegetables cool and fresh. Hot items go inside the thermos (which is wide a low for little fingers) but what’s cool is you can remove the thermos compartment and pack a sandwich if you wish instead!

It also has a handle so it’s the only container you need to store and transport food to school. Oh and its available in 5 super beautiful colours. I have the green one Yay! 


​OmieBox is made of ABS, PP, silicon, and 18/8 food grade stainless steel. It is is BPA‐free, Phthalates‐free. It is also CPSIA and FDA compliant. It is dishwasher safe leak‐proof *Please refer to their FAQ page to learn how to pack wet foods* but it weighs a touch heavy at 1.9 lbs with the vacuum insulated container, and 1.2 lbs without. It’s a small price to pay for an insulated hot/cold lunchbox and so worth it! 

​
Which lunchbox do you use?

Life is busy {cray cray busy} and while I TRY to make the kids lunches the night before, I usually end up making them in the morning in-between breakfast and “get your shoes on, we’re going to be late!” To survive the morning I've learned to make a lunch or two pretty fast.

Here are 5 fast tips on how to speed up the lunch making process:

1. Store a variety of bread in the freezer {ie. english muffin, croissant} to keep fresh & assemble your sandwich while the bread is still frozen. It will defrost during the day and help keep the rest of the lunchbox cool.
2. Fry 1/2 dozen eggs individually ahead of time and store in the fridge for 2-3 days for fast sandwiches or even breakfast! I like to use a small frying pan or an egg cup will work in any size pan. 
3. Pre-wash & pre-cut fruits and veggies * This simple step will help you save time with every meal and snack you make
4. Keep an assortment of healthy snacks on-hand ie. raisins, pretzels, cereals, crackers and combine together to create your own snack-mix
5. Leftovers count as lunch! Simply re-heat and serve in a thermos along with some fresh fruit and/or veggies and a snack.

Watch my video below to see how I create a lunchbox in 5 minutes

Want to see more 5 minute lunchbox examples? Let me know in the comments below.

It’s March break and your kids are home and hungry. What do you do? What do you feed them? Well, I teamed up with Holistic Nutritionist Michelle Tirmandi from Toronto Yoga Mamas to come up with 5 easy & healthy snacks your kids will LOVE!

​You can also watch us discuss these snacks in a Facebook Live video on the Toronto Yoga Mamas Blog here. 

Blueberry Oatmeal Blender Muffins 

These muffins make a super easy breakfast or snack for the kids! They are filled with healthy ingredients and can also be slathered with nut butter (sunflower seed butter for those with nut allergies) to increase their energy. They are also made in one bowl ~ Hurray! 

Get your kids involved with this easy recipe. Have them place the ingredients into the blender and have them place the blueberries into the muffins after you’ve added the batter to the muffin tin. They can practice their counting by placing 6-7 berries in each muffin or just have fun and create a face with the blueberries.

2 cups regular rolled oats 
2 ripe bananas
2 eggs
1 cup full fat (3.5-4%) plain yogurt 
1/4 cup maple syrup
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
11/2 teaspoons vanilla extract
11/2 cups blueberries (defrosted if using frozen)

Defrost berries in advance if using frozen.
Preheat oven to 375 ̊F and line a muffin tray with muffin cups or grease with coconut oil.
Mash the bananas with a fork. Add all of the ingredients except the berries to a high powered blender or food processor. Blend all of the ingredients together until everything is mixed well then stir in the berries and pour in to muffin cups.
​Bake for 20-22 minutes (depending on your oven).

Energy Balls

Energy balls are a great option for busy families on the go! They are an energizing snack with protein, fat and fibre included. The chocolate chips add extra sugar for a sweet treat but can easily be omitted if trying to make a healthier snack. The chia seeds are great for digestion and essential fatty acids in the chia seeds are great for adults and kids!

If you want to get a little crazy, turn your energy balls into energy cake pop’s! Place a cake pop or popsicle stick into the energy ball and dip in chocolate and roll in sprinkles! Your kids will love you and you’ll feel better knowing they are secretly eating something nutritious.

1 ½ cups regular rolled oats
2 tablespoons chia seeds
½  cup almond butter (or sunflower seed butter for nut free option)
3 tablespoons maple syrup 
3 tablespoons water (add ½ teaspoon, as needed) |
1 teaspoon cinnamon 
1 scoop protein powder or 3 tablespoons hemp hearts
Pinch sea salt 
3 tablespoons chocolate chips or raisins

​Add all of the ingredients together in a large bowl except for the water, nut butter and stir. Next, mix in the remaining ingredients and combine well. Wet hands slightly and roll into balls. Store in the refrigerator. They can also be frozen. 

DIY Snack Mix

Getting kids involved with their food is a great way to encourage them to eat healthier and get more variety in their diets.  Actually, I personally find my kids eat more if they had a hand in making the food! So, let your kids create their own snack mix using various snacks you have on hand ie. cereal, pretzels or popcorn, cookies, nuts, seeds and dried fruit! 

Including nuts or seeds (be careful of choking hazards depending on the age of the kiddos) is a great way to add healthy fats and minerals into the diets of kiddos. And try to choose organic popcorn if possible as many popcorn brands are GMO. 

7+ small bowls
1 cup ‘O’ type cereal (ie.cheerios)
1 cup lentil cereal (look for Love Grown)
1 cup small cookies (ie. ShaSha heart shaped ginger snaps or animal cookies)
1 cup pretzels 
1 cup popcorn or mini rice cakes 
1 cup raisins or craisins 
1 cup Cashews (optional)

​Place each ingredient in a separate bowl. Place the bowls with the ingredients in front of your child and give your child an empty bowl. Ask your child to create their own personal snack mix using the ingredients in front of them. 

Ants on a Log

Who didn’t eat these as a child growing up? That’s why this classic snack made it into our top 5 snacks your littles will love! 

Nut butter or alternatives such as tahini or sesame seed butter contain healthy fats and minerals that are important for kids! Goat cheese is another great option as it is easier to digest than cow's dairy and it's still spreadable! 

3-4 stalks of celery
Nut butter (sesame seed butter or tahini as nut free option) or goat cheese
Raisins

Wash and cut celery stalks into 3 inch pieces. Now, let your kids fill the celery (logs) with goat cheese or nut butter (using plastic knives). Next, have them decorate the logs with raisins (the ants)! 

Smoothies 

Soothies are a great way to sneak in tons of healthy ingredients. I love using blueberries because it makes the colour of the smoothie vibrant which kids love. Hemp hearts add protein and fat and chia seeds are amazing for digestion. They both also help to make the blood sugar more stable which is just as important for kids as it is for adults! 

Any type of berries can be used in the smoothie, the key here is to try and balance the smoothie without using too much fruit. Sometimes it takes a while for kids to get used to adding green veggies, so play around with what works. Oh, and if the smoothie isn’t a hit pour it into a popsicle mold, freeze and see how that goes over with them! 

3/4 cup berries (any type)
1/2 small banana
1/2 -1 cup spinach
2 tablespoons hemp hearts
1 tablespoon chia seeds 
1 cup non-dairy milk

Place all ingredients into a blender and blend until smooth.

To learn more about these fabulous snacks ~ watch our Facebook live video recording on the Toronto Yoga Mama’s blog here.

I try my best to prepare fresh food when I can, but I always have a cabinet full of packaged snacks & food for when life gets busy and bellies grow hungry. Though convenient, one of the downsides is that kid’s food packaging creates a ton of waste.

So, in an effort to reduce this footprint, I’ve thought of ways to reuse everyday items in my kid’s lunchboxes. Here are three of my favourites!
​
Yogurt Drink Containers

I’m sure Starbucks didn’t think their splash sticks would serve a dual purpose! Low and behold they are the perfect kid-friendly skewer to make kabobs. They are short enough to fit in most lunchboxes, have a rounded tip and even come with a cute monkey!

What can you reuse in your kids lunchboxes?

Original Recipe From Wellplated.com

My favourite way to enjoy pumpkin is in a delicious bread. Specifically, the Healthy Pumpkin Bread from wellplated.com! This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now. It’s also naturally sweetened, whole wheat, and freezes like a dream.

YIELD: 1 8x4-inch loaf (10 slices)
PREP TIME: 15 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 40 minutes (includes cooling)

NUTRITION FACTS
Serving Size: 1 slice
Amount Per Serving:Calories: 190Total Fat: 4gSaturated Fat: 0gCholesterol: 19mgSodium: 167mgCarbohydrates: 35gFiber: 4gSugar: 15gProtein: 5g

Ingredients:
2 tablespoons canola oil or melted and cooled coconut oil
1/2 cup honey
1 large egg, at room temperature
1/3 cup plain non-fat Greek yogurt*, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg)
1/4 teaspoon ground cloves or allspice
1/4 teaspoon kosher salt
1 1/2 cups white whole wheat flour*
1/4 cup uncooked millet, rinsed and shaken dry (optional)

Directions:
Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the oil and honey together. Add the Greek yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. With the mixer on low, beat in the pumpkin purée and vanilla. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears. Stir in the millet. Spread the batter into the prepared loaf pan.
Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!
You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
For the white whole wheat flour, you can substitute whole wheat pastry flour, all purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and more pronounced wheat taste.
Store loaves, well-wrapped, in the freezer for up to 2 months or at room temperature for up to 3 days.

All text ©Erin Clarke/Well Plated.
​