BLUEFIELD, W.Va. – A return guest stops by the In Focus set to talk about back to school snacks with health at top of mind.
As the school year kicks off, Brenda Workman show us some healthy snacks that can be made for kids and the kids at heart.
Workman is a plant based enthusiast who changed her diet over 5 years ago, which led her to being taken off of her cholesterol medicine and losing 60 pounds.
She says the change has led her to a happier life.
“After a while the cravings went away for the unhealthy stuff. I learned to love the healthy food by making all kinds of recipes and now I teach other people how to do it as well,” said Workman.
Recipes:
Green Monster Smoothie
1 ½ cup green grapes
¾ cup fresh or canned & drained pineapple chunks
1/2 – 3/4 ripe banana
¾ cup water
¾ cup ice
3 cups spinach
Blend all your ingredients. Start your blender slowly until smoothie starts to puree and then crank up the setting for about 2 minutes. Add more ice to get the desired consistency. Best if served cold.
No-Bake Brownie Bites
1 ½ cups pitted dates
½ cup raisins
1 cup rolled oats
2 tablespoons pumpkin seeds
¼ cup cocoa powder
2 tablespoons vegan protein powder (optional)
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract
3 tablespoons nondairy chocolate chips (optional)
Directions:
In a food processor, combine the dates, raisins, oats, and pumpkin seeds. Process until mixture is crumbly. Add the cocoa, protein powder (if using), salt, and vanilla. Process again and let the processor run until the mixture begins to get sticky and form clumps. Add the chocolate chips (if using) and pulse until a ball forms on the blade. Remove the bowl and roll small scoops (slightly less than 1 tablespoon each) of the mixture into balls. Continue until all of the mixture is used. Transfer to an airtight container in the refrigerator, where they will keep for a couple of weeks, or to the freezer, where they will keep for a couple of months.
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