Now that your kids are back to school, you may have some concerns about food allergies.
"We actually have two great recipes that are gluten-free, dairy-free and nut-free," said Jennifer Sibley, general manager of BJ's Wholesale Club near Millenia Mall in Orlando.
Sibley first demoed the Cinnamon Toast Chicks, which are basically sweetened, toasted chick peas you can carry around in a zip-lock.
You're going to toast them twice at 400 degrees. TIP: The coating for round ones is avocado oil.
"Avocado oil can actually go to a higher temperature than regular olive oil," she said.
The chicks can be eaten cool (at school) or warmed up at home.
Snack #2 is called Fiesta Dip. Sibley recommends steaming and mashing a head of cauliflower and putting it into traditional guacamole. You kids may never know the cauliflower is in there.
In addition to these two recipes (see below) here are a few other options for snack-time:
"Can't forget the animal crackers!" she smiled. "They're a perfect go-to snack. Then we have the organic apple slices. These apple slices are actually already sliced and put in individual packages. Throw them into the lunch boxes. Give them a pack and they're good to go."
Let's cook!
Cinnamon Toast Chicks
Ingredients:
• 2 (15-ounce) cans chickpeas, rinsed and dried completely
• 2 tablespoons avocado oil
• ½ teaspoon kosher salt
• ¼ cup Wellsley Farms Organic cane sugar
• 2-3 teaspoons ground cinnamon
Directions:
• Preheat the oven to 400 degrees.
• In a large mixing bowl, toss the dried chickpeas with oil and salt. Pour onto a large rimmed nonstick baking sheet. Reserve the bowl.
• Roast the chickpeas on the middle oven rack for 15 minutes.
• Meanwhile, in a small bowl, mix cinnamon and sugar together; blend well and set aside.
• After 15 minutes, carefully remove baking sheet. Return chickpeas to large mixing bowl. Add sugar mixture and toss until the chickpeas are well coated. Pour back onto baking sheet, return to oven and continue cooking for 10-15 minutes until they are a deep golden color, being careful not to burn them.
Fun Facts/Tips:
• Parents will know the healthy ingredients in this recipe, but the kids don’t have to. Give them your own name like cinnamon toast chicks so kids will be sure to enjoy them.
• Serve warm and store at room temperature.
• The drier the better to get the crispiest results. Remove any skins that fall off during the process.
• Gluten free. Dairy free. Nut free.
Fiesta Dip
Ingredients:
• 1 medium head cauliflower, cut into florets
• 1 teaspoon kosher salt + one pinch (divided)
• 3 ripe avocados
• ¼ cup fresh cilantro, chopped
• ¼ cup red onion, finely chopped
• 1 jalapeño pepper, finely chopped
• 1 medium tomato, finely chopped
• Juice of two limes (about ¼ cup)
Directions:
• Fill the bottom of a stockpot with 2 inches of water. Bring to a boil. Add cauliflower florets, cover and steam for 7-8 minutes until tender. Remove from heat. Drain, return to pot and mash with a potato masher to desired consistency. Set aside to cool to room temperature, or refrigerate until ready to use.
• Meanwhile, halve, seed and scoop flesh from avocado into a large mixing bowl. Add cilantro, red onion, pepper, tomato and a pinch of salt to taste. Mash with a potato masher or fork to desired consistency.
• Stir in cauliflower and lime juice. Mix well and adjust seasoning.
• Serve with corn tortilla chips.
Fun Facts/Tips:
• Gluten free. Dairy free. Nut Free.
• This dip is a healthier alternative to a traditional back to school snack.
• This recipe is another way for parents to disguise healthy ingredients.