Valentine’s Day Healthy Classroom Treats
Photo credit: Jennifer McCallion, A Healthier Michigan
- Heart cookie cutter
Melon Heart and Orange Arrow Skewers
1. Cut all the melons, so that you can use the heart cookie cutter to make heart-shaped melon pieces.
2. Cut navel oranges into small wedges for an arrow tip and some larger wedges for the other side of the arrow.
3. Skewer a heart watermelon, honeydew and cantaloupe to center of the skewer.
4. Place small wedge for tip of arrow on one end of skewer and larger wedge on the back end. Serve and enjoy!
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup old fashioned oats or quick-cooking
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 cup vanilla or honey Greek yogurt
- 1 large egg
- 3 tbsp. melted coconut oil slightly cooled
- 1 tsp. vanilla
- 1-2 cups diced fresh California strawberries
- 1/2 cup of mini chocolate chips
Chocolate-Covered Strawberry Muffin
1. Preheat oven to 375 degrees and line muffin pan with liners or spray with cooking spray.
2. Whisk together dry ingredients (flour through cinnamon) in a large bowl and set aside.
3. In a medium bowl, whisk together yogurt, egg, melted coconut oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.
4. Gently fold in strawberries and chocolate chips to the batter. Using a large ice-cream scoop, divide batter evenly among 12 lined muffin tins.
5. Bake for 20-25 minutes or until a toothpick comes out clean. Enjoy!
Slim Pickins Kitchen
- 1 1/2 cups mashed sweet potato (about 2 medium)
- 3/4 cup grated Parmesan cheese – freshly grated or pre-shredded
- 1 cup extra sharp cheddar cheese, shredded
- 1/4 cup softened butter (NOT melted)
- 1 1/2 cups whole wheat flour, note: if you use unbleached than the orange color is brighter
- 1 tsp. salt
- 1 tsp. Turmeric (optional)
- 1/4 cup of half-and-half or whole milk
Sweet Potato Cheddar Crackers
1. Boil a whole sweet potato for 40 minutes until easily pierced with a fork. Drain water and remove skin with a fork or tongs. Keeping the skin on while cooking retains vitamins. Or you can bake it at 375 degrees for about 40 minutes. Mash with a potato masher or in a blender until smooth.
2. Preheat oven to 350°F. Combine the cheese, butter, sweet potato puree, flour, and salt in a stand mixer or you can use a hand mixer.
3. Mix on a medium speed until the mixture forms a sandy consistency. Add the half-and-half or milk and knead into a ball. Do not over knead.
4. On a lightly floured surface, roll the dough into a rectangle that is 1/8-inch thick. Cut out crackers into desired shape.
5. Gently transfer the strips to a parchment paper lined cookie sheet with a 1/4-inch between them.
6. Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and transfer to a cooling rack to cool.
7. Store in a covered container in a cool place. Enjoy!
Inspired by Completely Delicious