LESLIE LIKES: Brain Boosting Snacks
Foods for thought...
Brain boosting snacks have been shown to help improve concentration, focus and help keep the mind sharp while studying. These are some of our favorite healthy, brain boosting snacks to keep on hand while studying or even just for an after school treat!
Crispy Roasted Chickpeas
Roasted chickpeas make a great protein-packed, energy-fueled snack! Enjoy them on their own or add them to your favorite healthy dishes for added crunch!
The key to making really crispy chickpeas is to start the day before!
Crispy Roasted Chickpeas
Ingredients:
2 cans of chickpeas
2-3 Tbsp olive oil
2 tsp Ras El Hanout
1 tsp dried basil
generous amount of kosher salt
Other spice ideas: chili, paprika, cumin, garlic
Instructions:
1) I always make two cans at a time. Open cans, pour into colander, rinse under cold water and drain. Spread the chickpeas on a kitchen towel and gently pat them dry. Leave them overnight. It’s essential to make sure they’re totally dry before you roast them. Damp chickpeas won’t crisp up.
2) Preheat oven to 400. Transfer chickpeas to a parchment-lined baking sheet. Roast dry for 10 minutes. This allows them to crisp up without turning greasy.
3) After 10 minutes, remove from the oven and place in a mixing bowl. Add two to three teaspoons of olive oil and any other herbs and spices you like. Mix well! My favorite is two teaspoons of Ras El Hanout, 1 teaspoon of dried basil and a generous splash of kosher salt. But I’ve also used chili, paprika, cumin, garlic, anything!
4) Place back on parchment lined baking sheet and roast for another 15 minutes.
5) IMPORTANT! After 15 minutes, shut off oven, open oven door and let them cool inside the oven. This will dry them out a bit.
6) DO NOT REFRIGERATE. Store in a parchment paper bag or a bowl covered in aluminum foil.
Enjoy!
Apple Cookies
If your kids are anything like mine, they are starving after school. Lunch has burned off and the afternoon crash is about to strike. Avoid it with this energy and brain boosting after school snack! Apples contain antioxidants and fiber, peanut butter (or nut butter) is packed with protein, and walnuts deliver healthy omega 3 fatty acids. You’ll love that these are such a healthy, delicious and easy combo to throw together for the kids after school. Serving it up in rings, or “cookies” and varying the toppings makes this a super fun snack the kids will love too.
Avoid the afternoon crash with this energy and brain-boosting snack!
Apple Cookies
Ingredients:
- apple, firm works best
- peanut butter, or your favorite nut butter
- walnuts, chopped
- optional toppings - mini chocolate chips, shredded unsweetened coconut, slivered almonds
Instructions:
- Using a sharp knife, cut apple all the way through into 1/4" slices, or rings.
- With an apple corer, press in the center of the rings to remove the core and seeds.
- Pat apple rings dry with a paper towel, this will help the peanut butter stick.
- Spread the peanut butter evenly over the rings and add desired toppings.
- Enjoy!
Homemade Snack Mix
Just about everyone has had the store bought snack mix, but truthfully the homemade version is so much better, and better for you! We’ve lightened up the original recipe by using coconut oil and have reduced the amount of salt – but definitely not the flavor. This is a great snack mix to pack for school or sports and the mix in options are endless.
Homemade Snack Mix
ingredients:
- 3 cups corn chex cereal
- 3 cups rice chex cereal
- 1 cup rye bagel chips
- 1 cup unsalted peanuts
- 4 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/3 cup coconut oil, melted
instructions:
How to cook Homemade Snack Mix
- Preheat oven to 250°.
- In a large bowl mix cereals, pretzels, bagel chips and peanuts.
- In a small bowl whisk together seasonings and melted coconut oil. Drizzle over the cereal mixture and toss until evenly combined.
- Spread evenly on a baking sheet and cook for 1 hour, stirring every 15 minutes.
- Remove from the oven and set aside to cool. Store in an airtight container for about a week.
NOTES:
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