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Balance Back-to-School with Recipes from Julie

Its that time of year again! The waves of anticipation are flowing through households for both parents and their children, as it is time to prepare to go back to school! YAY! Time to think about school supply shopping, new clothes, after school care programs, and most importantly… time to pack those lunches!! Soothe your child’s back to school nerves with some comforting, yet nourishing snacks.

These snacks are packed with extra nutrients, good fats, and proteins to help keep your children focused and their taste buds satisfied! Who are we kidding… these snacks aren’t just for the little ones, they are perfect for you as well!


Black bean Brownies

Say whaaat? Hear me out first… you cannot taste the difference!

These morsels of deliciousness are jam packed with protein, keeping both you and your lil’ ones satiated throughout the day!


1 can (15 1/2 oz.) reduced-sodium black beans, rinsed and drained

3 large eggs

1/2 cup coconut sugar

1/4 cup Baking Cocoa

3 tablespoons avocado oil or melted coconut oil,

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup Semi-Sweet Chocolate chips


Preheat oven to 350 degrees


Put black beans, eggs, sugar, cocoa, oil, vanilla extract, and salt in blender; Cover.

Blend until smooth. Pour mixture into prepared pan. Sprinkle with chocolate chips. Bake for 25 to 27 minutes or until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Lift brownie from pan with foil to cutting board. Carefully remove foil. Cut into bars.


Oatmeal blueberry Muffins!

2 cups old-fashioned rolled oats (can get gluten-free if needed)
1 teaspoon baking powder

1/2 cup walnuts or pecans (careful, only if the school allows nuts!)

2 tablespoon chia seeds

1 tablespoon cinnamon 1/2 teaspoon nutmeg

2 cups milk, (can use any non-dairy milk, almond or coconut works is great!)

2 large eggs

1/3 cup maple syrup

1 tablespoon orange zest

1/4 cup of unsweetened apple sauce

1 teaspoon vanilla extract

1 cup fresh blueberries


Preheat Oven to 350 degrees

Mix all dry ingredients together in one bowl, mix all wet ingredients together in another bowl, add wet ingredients to dry ingredients and stir until blended. Carefully add fresh blueberries and nuts until mixed in. Spoon batter into either a greased muffin tin or muffin liners and bake for about 20-25 minutes or until cooked through. Enjoy!


Ants on a log

Our Childhood favourite is back!

Cut up celery sticks, fill the crevice with almond butter, and line up some raisins on top of the almond butter.  If you do not enjoy celery, just cut some apples into slices and enjoy, easy peasy!


Meatloaf Mmmuffins!

2 packs of ground turkey, or chicken, bison, or lean ground beef.

1 Cup Gluten free oats or quinoa flakes

3 egg whites or one whole egg

½ tsp cumin

½ tsp thyme

2 tsp dry yellow mustard powder

2 tsp smoked paprika or chipotle pepper (optional)

1 tsp sea salt

2 tbsp garlic powder

¼ onion, finely chopped

2 stalks celery, chopped

Few cloves garlic chopped (optional)

Preheat oven to 350 degrees, grease muffin tin with coconut oil. Put meat of choice in large bowl, add oats, eggs, and spices. Mash that mix with your hands until fully combined, make balls that are a little bigger than a golf ball and add to muffin tin. Wash your hands! Put mmmuffins into oven and bake for approx. ½ hour, give or take a few minutes. Muffins will be done when you cut them open and do not see any pink in the middle. If wanted, add with your favourite dip and ENJOY!!


Coconut encrusted chicken strips


These scrumptious strips are sure to win the kiddies over. Simple, fun, and tasty!


Chicken fillets cut into 3 long pieces

1-2 Eggs whisked with egg whites

1.5 cups unsweetened shredded coconut

¼ cup ground flax seed

¼ cup grated parmesan cheese

salt and pepper

(For an adult-tastebud version add 1-2 tbsp yellow curry powder and a dash of cayenne)


Preheat oven to 350 degrees.

Line a baking tray with foil or parchment paper.

Mix coconut, spices and flax on a large plate.

Dunk chicken into egg mixture then roll in coconut mixture and set on tray. Bake in oven for approx. 20 minutes.




Sneaky Zucchini Breakfast cookies


2¼ cups oats

¾ teaspoon salt

1 teaspoon ground cinnamon

1 cup nut butter

¼ cup real maple syrup or honey

2 large ripe bananas, mashed

1 small or ½ large zucchini, finely shredded

¼ cup pecan pieces.

⅓ cup chocolate chips


Preheat oven to 325 degrees

Combine oats, salt, and cinnamon in a large bowl. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.

Stir the wet ingredients into the dry ingredients. Add pecan pieces and chocolate chips and mix until combined. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking. Bake for 15 minutes. Cool on a wire rack. No one will ever know there is zucchini in there… Healthy little secret!


Greek Yogurt Parfaits
Layer a small mason jar with Greek yogurt and frozen Berries, add some semi sweet chocolate chips, and a small serving low sugar granola (easy to make your own) on the side to put on top when about to be eaten!

With these scrumptious recipes, your only concerns at school will be demands for the recipes from other parents!

-Julie French AKA The Fit Gypsy


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