If you’re a BMX parent (like myself) you will likely find yourself at Joyride 150 in Markham during March Break. Countless hours riding through one of North America’s largest indoor bike parks requires quality fuel to keep those pedals turning. The following recipes make awesome snacks to fuel kids of all ages during March Break. BMXing, swimming, skating, tobogganing, road tripping or a day at the zoo or museum – grab the kids, roll up your sleeves and have some fun in the kitchen preparing healthy and delicious snacks to keep the whole gang fed during March Break. To learn more about Joyride 150 click here.
Chewy Chocolate & Fruit Granola Bars
These homemade bars make a perfect spring break (*or lunchbox) treat and are much healthier than commercial granola bars. For additional protein, add 1/2 cup (125 mL) chopped nuts (peanuts, walnuts or almonds).
¾ cup (175 mL) vegetable oil or coconut oil (*if using coconut oil, bars will be “crunchier” at room temperature
¾ cup (175 mL) liquid honey
1 tbsp (15 mL) pure vanilla extract
2 cups (500 mL) large flake rolled oats
1 cup (250 mL) each; dried cranberries and chopped pitted dates (about 20 to 25 dates)
½ cup (125 mL) each; all purpose flour, ground flax seeds, green pumpkin seeds and dark chocolate chips
1 tsp (5 mL) each; ground cinnamon and ground ginger
½ tsp (2 mL) baking powder
pinch ground nutmeg
½ tsp (2 mL) finely grated orange zest
¼ tsp (1 mL) salt
Preheat oven to 350 F (180 C). Place all ingredients in a large bowl and stir until very well combined. Press batter evenly into a parchment paper lined 9 X 9-inch square baking pan. Place in center of oven and bake for 30 minutes or until top is golden and toothpick placed in center of bars comes out with little crumb. Remove from oven and cool completely. Cut into 16 bars.
More go-to March Break snacks:
Click here for my DIY Sports Drink Recipe.
Avocado and White Bean Dip
Guacamole meets hummus. Seriously, the best dip ever. Bonus: great excuse to dive into a pile of cut up veggies.
1 ripe avocado, mashed
2 tsp (10 mL) minced garlic *or to taste
¼ cup (60 mL) chopped green onion
½ tsp (2 mL) cumin
zest of one lime
juice of one lime
hefty pinch salt
pinch chili flakes *or to taste
¼ cup (60 mL) vegetable oil
2 tbsp (30 mL) water
½ cup (125 mL) chopped, and patted dry (jarred) sundried tomatoes OR ½ cup (125 mL) seeded chopped plum tomato
*Whole grain crackers and/or Nachos
Place beans in the bowl of a food processor fitted with a metal blade and pulse until roughly chopped. Add remaining ingredients (except for tomatoes) and pulse until well incorporated. Scrape down sides of bowl when needed. Stir in chopped sundried tomatoes (or chopped plum tomatoes). Serve with crackers/nachos and veggie sticks. Makes about 2 cups (500 mL).
Charmaine is a regular guest on Rogers Daytime York Region, CHCH Morning Live, Canada AM & Breakfast Television and food writer for Running Room Magazine sharing her love and enthusiasm for all things food, cooking and running.
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.
Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind. For more tasty recipes visit www.charmainebroughton.com