Extraordinary Health Magazine Extraordinary Health Vol 28 | Page 58

Back to School

SNACKS!
Back-to-school time means more activities and less
time! Here is a few healthy snack ideas you can make
ahead and pull out when the kiddos get home from a
long day or you can toss in their lunch box.

Banana Oat Yum Yum Muffins
Makes 1 dozen

Fun Pops—Strawberry Lime Time
and Tropical Freeze

Amazingly Good
No-Bake Cake Balls

Organic Ingredients:

Makes 8 popsicles total

Makes 24 cake balls

2 ripe bananas
1/
2 cup coconut palm sugar

Strawberry Lime Time
Organic Ingredients:

Organic Ingredients:

/4 cup coconut flour

1

1 teaspoon baking powder
/2 teaspoon baking soda

1

1 teaspoon cinnamon
1/
4 teaspoon sea salt
2 eggs
/2 teaspoon almond or vanilla extract

1

/2 cup Garden of Life Coconut Oil, melted
(plus some to grease muffin tins)
1

Directions:
Preheat oven to 350° degrees and grease
muffin tins with Garden of Life Coconut
Oil. Mix together coconut palm sugar,
melted coconut oil and almond extract
until smooth. Mash in bananas and mix
again until smooth. In a separate bowl,
mix together remaining dry ingredients,
and then slowly incorporate into wet
ingredients to form the batter. Spoon
out batter into muffin tins, filling each
section about 3/4 of the way up. Bake for
18 to 20 minutes. Let muffins cool before
serving. If stored in refrigerator, muffins
last one week.

2 cups fresh strawberries
juice of 1 lime
1/
2 cup coconut water

1 scoop Garden of Life RAW Protein
& greens™ (Lightly Sweet)
1/
2 cup coconut flakes

1 Tablespoon honey

1

2 teaspoons Garden of Life RAW
Probiotics™ Kids (powder)

21/2 Tablespoons Garden of Life Coconut Oil

Tropical Freeze Organic Ingredients:
/2 cup freshly squeezed orange juice

1

11/2 cups cubed pineapple
1 banana
1 Tablespoon Dr. Formulated
Organic Fiber (Citrus flavor)
Directions:
First blend all ingredients for the
Strawberry Lime Time popsicles, then
pour liquid into four popsicle molds, and
place in freezer. Next, blend ingredients
for Tropical Freeze popsicles and pour
liquid into four popsicle molds; then place
in freezer. Let popsicles set in freezer
at least three hours before serving.
You can also layer the two mixtures
to create a bi-colored popsicle.
Popsicles last one month in freezer.

Recipes courtesy of Gwen Eager, Garden of Life Product Specialist and Certified RAW Vegan Chef

56 Extraordinary Health™ • Vol 28

1 cup almond butter (fresh ground is best)

/2 cup raw honey

Directions:
Place all ingredients except the coconut
flakes into a bowl and mix well. (Coconut
oil should be at room temp.) Place batter
into the freezer for about 10 minutes so
that it hardens. After the batter is set, roll
Tablespoon-sized cake balls, then coat in
coconut flakes. Store cake balls in freezer
for up to three weeks. Serve cold; they will
melt if left out at room temp too long.
Option: You can also press the batter into
a small brownie pan and cut brownie bites;
it’s easier than forming the cake balls.
Variation: Make chocolate sauce by
blending 1/2 cup maple syrup, 1/2 cup
melted Garden of Life Coconut Oil,
1 Tablespoon almond butter, 1/3 cup cacao and
1/
2 teaspoon vanilla extract. Dip cake balls in
chocolate sauce and then freeze to set.