Happy & Healthy

4X HEALTHY BUT FUN KIDS TREATS FOR SCHOOL

May was incredibly busy this week with sour mats, monkey heads, cherry candies, and English licorice. Roses were rolled, figures were poked, and candy chains were strung. Well, you only turn 7 once, of course.

May felt almost nauseous from the amount of Haribo bags she threw into her shopping cart, and the sugar was almost impossible to sweep off the table and floor. Now, that’s part of kids' treats: as much sweetness and sugar as possible, but May did ask me to give a few examples of a slightly more responsible variant, while still being very festive and sweet. Maybe handy for next time, which is coming up soon, as she has three very sweet girls.

Fruit Rocket

Take a skewer with colored strands at the top. You know them, they are sometimes poked into a scoop of ice cream. Then thread pieces of apple, grape, melon, blueberries, or whatever onto it. End with a large piece of watermelon in a triangular shape, but a strawberry will do too. Voila, a super healthy quick rocket.

Carrot Muffins

No child needs to know there’s carrot in it. You can still decorate them with sprinkles or other colored candies. Use a bit of honey as glue.

Here’s what you need, for 12 pieces:

6 eggs

300 grams almond flour

1 tablespoon baking powder

150 grams grated carrot

75 grams raisins

120 ml coconut oil

4 tablespoons agave syrup

1 tablespoon cookie spices

pinch of salt

Here's how to make it:

Preheat the oven to 175 degrees. Soak the raisins in a layer of lukewarm water. Whisk the eggs fluffy in a bowl. Then fold in the almond flour, cookie spices, agave syrup, baking powder, and salt. Drain the raisins and add them along with the grated carrot to the batter. Melt the coconut oil in a small pan and mix that in as well. Now you can fill the muffin cups. Place them in the oven for 20 minutes. Let them cool and decorate them a bit if you want.

Banana/Chocolate Stick

Slice bananas and dip them in melted chocolate. Delicious. Thread them onto a stick along with some fruit in between. Looks really festive.
You can also just use a piece of banana, then you have a kind of lollipop.

Cone Bags with Colored Vegetable Chips

Score some nice red-and-white checkered cone fry bags from a fry shop and fill them with homemade vegetable chips.

For a large batch, you need this:

1 medium carrot

1 medium parsnip

1 large beet (uncooked)

1 small sweet potato (uncooked)

sea salt

olive oil

Here's how to make it:

Preheat the oven to 180 degrees. Wash all the vegetables thoroughly (I leave the skin on, it looks nice). Take a mandoline and slice the vegetables very thinly. Such thin slices make them just not fall apart. This is important; otherwise, they won't get crispy. Place the vegetables on a baking sheet lined with parchment paper. Drizzle with a tiny bit of olive oil (or brush lightly with a brush) and sprinkle sea salt over them. Put it in the oven and bake for 15 to 20 minutes until crispy. If done right, they will curl up a bit. Let cool and serve immediately. Optionally with some extra sea salt.

Can you work with this a bit, May?