“It all starts and ends with your mind. If you don’t change your mind, you’re not going to change. The moment that you do change your mind, everything in your life gets better.” – Courtney Crozier
Courtney Crozier spent some time in Chicago at WGN on August 5, 2011 showing the viewers a few healthy snack options for back to school.
Back to school snacks to help you eat healthy and feel full. Including fruit smoothies, fruit salsa, hummus, granola, oatmeal, and greek yogurt.
Read below for the recipes mentioned in this video.
Fresh Melon Salsa
1 cup diced cantaloupe
3/4 cup diced honeydew melon
1 cup diced watermelon
1 tsp minced, seeded chili pepper
1 tsp chopped fresh mint
1 Tbs fresh lemon juice
1 Tbs orange juice
In a glass or stainless steel bowl, combine all ingredients. Chill for at least 30 minutes before serving.
If you’re making this salad to serve to young children, you might want to omit the chili pepper. It adds great flavor, but picky eaters might prefer it without the spice.
If you don’t have lemon juice on hand, you can use lime juice, or mix and match your favorite citrus juices.
Sweet and Nutty Trail Mix
1 cup raw walnut halves
1 cup raw almonds
1 cup raw pecans
1 cup dried cranberries
1 cup raisins
1 cup dark chocolate chips
Pour all ingredients into a large mixing bowl. Toss together until well combined. Scoop 1/4-cup servings into sealed bags.
This is a great pre- or post-workout snack for young athletes. It has a good balance of carbohydrates, healthy fats and dark chocolate, which is full of antioxidants and adds just a little bit of sweetness.
This will keep well for up to 10 days in an airtight container.
If you have a big family, you can make a double batch so that you always have a crunchy, healthy snack on hand.
1/4 cup orange juice
1/2 cup plain, low-fat yogurt
1/2 cup washed, stemmed blueberries
honey to taste
2 cups of ice
Mix all ingredients in a blender and blend until smooth. Serve while it’s cold.
If your refrigerator provides crushed ice, use that in your blender for a smoother consistency.
If you want to add more flavors to your smoothie, use vanilla or blueberry yogurt.
4 cups rolled oats
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp almond extract
1/2 cup chopped walnuts
1/2 cup toasted wheat germ
1 cup dried cranberries
In a large baking pan toast the oats in a 350 degree oven, stirring every 3 minutes, until golden (about 9-10 minutes). In the microwave or a small saucepan, heat the honey just until it liquifies. Pour into a large mixing bowl and stir in the cinnamon and almond extract. As soon as the oats are toasted, add them to the honey mixture. Stir quickly to coat everything well. Spread the mixture into the baking pan again and return to the oven for 5 to 6 more minutes, stirring once or twice, until just starting to brown. Allow the oat mixture to cool in the baking pan then stir in the wheat germ and dried cranberries.
Package individually in airtight containers for quick morning snacks.
Add 2 Tablespoons atop your favorite low-fat yogurt for a mid-morning snack.
Be sure to stir the oats every three minutes when they are baking in the oven. If you leave them unattended they are likely to burn quickly.