If you make food fun, your kids have a better
chance of eating right!
Desiree Ward shares new kid-approved, mom-
approved snack ideas.
1/4 C parsley
1/2 tsp lemon zest
1/2 tsp kosher salt
1 garlic clove
2 cans chickpeas or 4-5 C cooked chickpeas
2 T of tahini*
2 T of lemon juice
2 1/2 T water (I use the liquid from cooking my chickpeas)
1/2 tsp ground cumin
2 tsp extra virgin olive oil
1. In a food processor pulse 6-8 times the lemon zest,
salt, or parsley until chopped up fine.
2. Transfer the mixture to a bowl.
3. Add the garlic clove, chickpeas, tahini, lemon juice,
water, cumin, and olive oil into the food processor and
blend until smooth.
4. Add it to the lemon parsley mixture and mix well.
*Tahini is a sesame seed paste, kind of like a nut butter.
You can find it in most major grocery stores.
** You can also make this in a high powered blender. Just
chop the parsley finely by hand and blend the rest of the
ingredients together, add the parsley to the hummus after.
Or if you don’t mind green hummus you can just blend
Carrot Cake No Bake Cookie Balls
• 1 1/2 C rolled oats
• 3/4 C grated carrot (
• 1/4 C raisins
• 3 Tbsp honey
• 1/2 C nut butter
• 1/4 C chopped walnuts (chop them small)
• 2 Tbsp unsweetened coconut
• 1 Tbsp mini chocolate chips
• 1 Tbsp chia seeds
• 1/2 cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 Tbsp brown sugar or coconut sugar (optional)
1. Mix all the ingredients together (I used my hands
to get it all mixed together–the spoon wasn’t cutting it)
2. Form into balls (I used my cookie scoop for size-
about 1″) and place on a baking sheet lined with parchment
3. Refrigerate for 1-2 hours to let them soften and
get really yummy. Eat ’em up. But invite a friend over or
take them some where so you don’t end up eating the whole
Chocolate Frozen Peanut Butter Bites
Peanut butter-all natural (I like Adams)
2 cups of chocolate (dark, semi sweet, or milk) you can use
chocolate chips or a bar of chocolate chopped up
1 Tbsp coconut oil
1. Slice your banana in thin rounds
2. Spread peanut butter on one of the rounds, and top with
another sliced banana making a mini sandwich. Put them on
a cookie tray lined with parchment or a silpat.
3. Put them in the freezer and freeze until hard.
4. Meanwhile melt your chocolate with the coconut oil.
While it is melting make sure to stir them together so the
coconut oil gets mixed in with the chocolate (look at notes
above for more information on how to melt the chocolate).
5. Take the banana bites out of the freezer and dip them in
the melted chocolate. Put them back in the freezer to
harden. Once the chocolate has set up, take them out and
eat them. It helps to let them soften just a little bit
before eating. Store what you don’t eat in the freezer.
Find more creative food ideas at the upcoming Mom Summit.
For details, visit themomsummit.com.