GIVEAWAY: Sabra giveaway & back to school nutritious and delicious snacks!

Leaves are falling, the days are brisk & kids are back to school!  After a summer full of treats, temptations and indulgences its time to get back to nutrition & wellness!  Thanks to Sabra Dips Canada its never been easier.  They have a full line of clean and portable dips that the kids will love and parents will feel good packing...

Here are two of my favorite 10 minute or less lunch ideas for even the pickiest of palettes...

Mini Hummus Tacos

(gluten-free)

What you'll need:

4 gluten-free corn tortillas (GMO free)

4 tbsp of Sabra hummus (your favorite flavour)

1 handful or organic sprouts (broccoli or pea)

1 handful fresh parsley (cilantro and basil are great options too)

1 handful fresh kale, chopped finely 

8-10 cremini mushrooms, panseared in olive oil.

1 avocado, sliced and tossed with lemon juice

1 tsp chili powder OR curry powder

Sea salt, a pinch.

Lime wedges.

What to do: 

Two options; pre-made OR make your own (serves two)

Pre-made: Divide and spread hummus on tortillas.  Sprinkle with chili or curry for added zing.  Add mushrooms.  Top with fresh veggies.  Finish with avocado.  Add tuna or leftover grilled chicken for added protein.  Two tacos per lunch,  pack with cucumber slices and radishes.

Make your own: Chop and pack everything in separate glass containers.  Pack into lunch and let the kids make their own at school!

**Use lettuce as an alternative to tortillas for a crunchy spin.

10 minute lunch/snack.

Vegetable Platter and Avocado Hummus

What you'll need:

2-3 cups of organic (if able) fresh vegetables, washed and bite size

Choose: (4-5 to have variety of health properties and colours)

Broccoli, cherry tomatoes, raw zucchini, bell peppers, radishes, radicchio leaves, sprouts, heirloom carrots, cauliflower, blanched beans, blanched asparagus, mushrooms, celery stalks or any favorites I've missed!

1 container of Sabra hummus (classic works best)

1 Avocado, chopped.

1/2 tsp lemon/lime juice

1/2 tsp fresh parsley.

What to do:

Using a bullet/blender mix hummus, avocado, citrus juice and herbs.  Pack into a glass container and finish with extra virgin olive oil.  Makes 4 serving.  Portion vegetables.  Makes a great after school snack too.  No excuse with the vegetables ready to go.

TIPS on getting kids to eat their veggies:

• Get them involved in the cooking!  Studies have shown that children that are involved in the shopping & cooking are more likely to become adventurous and open minded when it comes to their food & eating habits.
• Let them choose their favorite vegetables and fruits for an at home garden.  Make a schedule of watering and harvest times.  Brainstorm recipes together too!
• Have fresh vegetables, dips, fruit and snacks ready to prevent less healthy alternative after school. 
• Offer alternatives to their less nutrient dense favorites: organic nachos/cucumber slices with Sabra salsa rather than chips & dip.  Dark 70% cacao dipped strawberries/bananas rather than chocolate bars.  Homemade trail mix with more nuts/seeds rather than store bought granola.

SABRA GIVEAWAY

(30$ value)

Includes: Sabra lunch bag & 5 Sabra vouchers to get you started!

How to enter:

Tweet me @rachelbies your favorite way to use Sabra dips!

Email me rachelbiesnutrition@gmail.com with a picture of my recipes OR your own!

Instagram me thehealthybies  with a picture of my recipes OR your own, tag me and use the hashtag #sabrabacktoschool

Enter by September 25th.  Draw date: Saturday September 27th, 2014!  Good Luck

rbn

xox

Email me for more yummy ideas!

GET YOUR SOUP ON!!!!

One of my favorite past times, especially in the autumn is to experiment and make wonderful and fragrant and delicious and yummy SOUPS!!! 

I started a bit early this summer and began testing a few new ones that I thought would would work!  Thank goodness I was right he he!  

Spiced Carrot and Corn Soup

What you'll need:

3 cups- chopped carrots (food processor works well)

2 med. onions- chopped

2 cobs of corn (raw)- cut off cob

3 cloves garlic- chopped

2 tsp. ginger- grated

1/2 tsp. of each: coriander seeds, turmeric, anise seeds- crushed

1 1/4 (1125 ml)- organic chicken/vegetable stock (homemade is great!)

1/4 habanero pepper (or jalapeno=less spice)

2 tbsp- extra virgin olive oil (EVOO)

salt and pepper to season

~ Large pot, wooden spoon ~

Directions:

Saute onions in EVOO until soft and translucent.  Add ginger, garlic and spice mixture, let cook for 2 mins to release the oils and fragrance.  Add carrots and corn.  Add enough stock (1125 ml) to cover vegetable by 1 inch.  Bring to a full boil and then lower temp to simmer for 20-25 minutes.  Puree in blender, food processor or with immersion blender.  I like to serve mine with a dollop of Greek yogurt, fresh dill/spring onions or some grated carrots!  Try a new spin with edible flowers, beet chips or some chopped chili peppers if you want to spice up your life!

Bon Appetite xox

 

***Not only is this soup yummers, its also quite nutritionally sound;  

Corn: Promotes antioxidant protection and lung health, increases energy production and is a source of vitamin C (free radical scavenging and immune health) and manganese and phosphorus (bone-builders).

Carrots: Also promote lung health and heart health too!  Great source of vitamins K (bone-building), vitamin B1 (energy), molybdenum (detoxifying) and fiber to help keep you full!

Onions/Garlic: Great for lowering cholesterol, preventing heart disease and great for digestive health!!!

*All these benefits from a little bowl of homemade soup!  How easy and rewarding is that!*

Until we meet again, GET YOUR SOUP ON!!!!

xoxo
The Healthy Bies