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How to wake up in the morning if you are a night owl

Do you absolutely dread mornings and wish they didn’t exist?

DO NOT be alarmed! You are not alone! Mornings are the absolute worst, especially if you are a dedicated night owl. Unfortunately though, if you want to function in the real world, then you must learn to tolerate, and one day even enjoy mornings.

The best way to do this rather than wake up and throw pillows at your alarm clock, and show up to work looking like you’ve been at the rodeo is to develop a morning routine. Sound like a snooze? It is indeed the complete opposite, and will help you to wake up instead of rush out of the house in a mad frenzy every morning.

The absolute first thing you must do when you wake up is drink a tall glass of cold water with lemon if possible. It will immediately revive your dehydrated, tired body and give you that first kick to waking up. Once this task is complete, stretch from head to toe. And when I say that, I don’t mean simply raise your arms above your head. I’m talking a full-on cat stretch that engages every part of your spine.

Now you are ready to put your feet to the ground. Do it quickly before you lose motivation and fall asleep again. Once your feet are out of the bed, the day has started. Celebrate! Rejoice! You have achieved the first hurdle of your day. Next up, yoga.

Try doing 10 minutes of yoga, beginning with morning sun salutations. It gets the blood moving in your body and will help work out any kinks that developed through the REM cycle. If you prefer to self-lead, do so and if you need support, there are many 10 minute yoga videos to try out. Finding your preferred method of getting your body moving in the morning is essential, and if yoga doesn’t do it for you, try push-ups, Pilates, or jogging on the spot! Whatever works, simply remember to get your body moving.

After working up a (little) sweat, it is time for the shower. There is nothing better than feeling warm water on your skin and a meditation to go along with cleaning off the soap suds will surely set your day on track. When you are in the shower, close your eyes and visualize the warm water washing away all of your stress and anxieties. Imagine all of these fears washing down the drain and open your eyes renewed and refreshed physically and mentally. Listening to music in the shower is also a pleasant add-on.

Another essential, though it will come as no surprise since everyone is told to do this from age three onwards, is breakfast! Even if breakfast isn’t “your thing”, try to have at least something small and healthy to eat in the morning. If you are like me, and aren’t much of a morning muncher, try a smoothie instead. Make sure it is full of delicious and healthy ingredients including flax seed, berries (full of antioxidants), and protein powder for an extra kick. At this point, remember to take your daily vitamins too to keep your body vital and strong.

If you make this routine a regular thing and incorporate rehydration, exercise, a shower, meditation, and healthy eating into your morning, you will find that waking up becomes a pleasant experience rather than a complete and total drag. It is inevitable that people must wake up in the morning whether for work or school — so why not make it a happy part of the day?

What are parts of your morning routine? Let Women’s Post know in the comments below.

Delicious vegan, easy-to-make chickpea burgers

Chickpea burgers are one of my favourite vegan burger options because they are nutritious, yet still feels and tastes like a delicious treat. Mashed chickpeas are extremely easy to work with and form into balls, and with oats and peanut butter, it creates the heavy texture needed to make a truly filling burger. Additionally, the siracha and BBQ sauce give the burgers an extra kick, straying away from the typical bland store-bought veggie burger. It is quick and easy to make homemade vegan burgers, and there will surely be enough for lunch the next day as well!

Ingredients:

  • 1 can chickpeas
  • 1/3 cup Barbecue Sauce
  • 1 medium zucchini, grated
  • ½ red onion, diced
  • 1/3 cup cilantro leaves
  • 1 tbsp peanut butter
  • I cup of walnuts
  • 1 tbsp sriracha
  • 1 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp salt
  • 1 tsp pepper
  • 1 cup rolled oats

Directions: 

  1. Add chickpeas, zucchini, red, onion, cilantro, peanut butter, walnuts, siracha, red wine vinegar, BBQ sauce and spices into a food processor. Blend until ingredients are combined and still a little chunky. Pour the contents into a large bowl, then stir in one cup of rolled oats.
  2. To fry the burgers, heat a pan with two tbsp of olive oil, then cook the patties for 3-5 minutes on each side on medium heat. Alternatively, try it on the barbecue!
  3. Place your burgers on a whole wheat bun top with fresh tomato, avocado, sprouts, red onion, and whatever sauces you desire!

Enjoy these delicious burgers, and prepare to feel full and content afterwards. This vegan treat also pairs well with a Caesar salad using tahini instead of anchovies and it will leave you completely satisfied. Another successful plant-based meal for the win!

Green Living Show even greener this year

Where do you go if you want Tibetean vegan momos, pants made out of tree fibres, and lectures about how cannabis can help you heal?

The Green Living Show at the Metro Toronto Convention Centre is one of the largest environmental events of the year, featuring organic and delicious food, exercise, and how to build sustainably among many other things.  It is a festival that takes all things green and turns it into a massive trade show in support of an environmentally friendly world. The festival provides an opportunity to network, share, and learn about how many industries are involved in the ‘green’ trend that is growing in popularity every year.

So, how was the Green Living Show compared to last year?

It was definitely better for one main reason; the food! This year, the food pavilion had a centralized theme of ‘around the world’ fare. It had a range of options and also specified foods that were vegan and vegetarian, which was a fresh change of pace. The previous year, I struggled to find vegan options and this was frustrating at a green festival. The beer options were impressive as well, with a wide variety of craft brews, wines and ciders available.

The emphasis on medical cannabis was a new development, probably due to impending legislative changes around marijuana in Canada. The Green Living Show hosted the Weedmaps speaker series about Cannabis. The topics discussed by the panel included understanding which strains can help certain ailments, how to understand current marijuana laws, and how to cook medicinals. The Green Living Show is the perfect venue to educate and discuss the future of cannabis in Canada and its medial relevance, which is a very hot ‘green’ topic at the moment.

Another educational panel attended by Women’s Post was the urban farming speaker series that brought out Aquaponics start-up Ripple Farms, Holly Ray Farms, Orchard People, and Toronto Urban Growers, moderated by David McConnachie of Alternatives Journal. The panel explained various ways that urban farming can be implemented in the city. There were several vendors selling products related to indoor or urban farming, including sprouting containers and even indoor mini-hydroponic systems.

There were some return favourites as well, including the classic Canadian green car awards (Cheverlot Bolt won) and the beautiful set-up celebrating tree stewardship in Ontario.

The Green Living Show is an annual favourite of Women’s Post. The sheer size and popularity of the event really shows how much the green lifestyle is growing. It would still be nice to see more specifically vegan food options and vendors, but kudos to the ones that were there (including Live Wild Love Free). It will be exciting to see what happens next year.

What was your favourite part of the Green Living Show? Let Women’s Post know in the comments below.

 

Share with friends: vegan spinach dip with homemade beet chips

Winter blues got you down? What better way to cheer yourself up then have a few friends over for a delicious vegan snack? Everyone loves a good shareable!

One of my all-time favourite dips happens to be full of iron and antioxidants; the classic spinach dip. Vegan-izing this smooth vegetable dip is easy, and it will make it even healthier. If you go even further to pair it with beet chips — suddenly it is a vegetable party! No need to worry about over-indulgence!

Spinach Dip:

Ingredients:

1 Tbsp. extra virgin olive oil
4 cups baby spinach leaves, tightly packed
2–3 cloves garlic, finely chopped
1 cup roasted and unsalted cashews
1/3 cup unsweetened almond milk
1/4 cup fresh lemon juice
1/2 cup nondairy mayonnaise (try Vegenaise)
1 (12-oz.) container organic silken or soft tofu
1/2 tsp. sea salt, plus more to taste
1/2 tsp. finely ground black pepper
2 tsp. dried minced onion
1 can whole water chestnuts, diced

Directions:

  • Preheat the oven to 450°F.
  • Heat a sauté pan over medium-low heat and add olive oil. Add the spinach and garlic and sauté until wilted, about 3 to 4 minutes. Tilt the pan and drain off the additional liquid.
  • In a high-powered blender or food processor, place the cashews, almond milk, and lemon juice and blend until smooth and creamy. Add the non-dairy mayonnaise, silken tofu, sea salt, pepper, and onion. Pulse about 7 to 10 times. Add the cooked spinach and blend until slightly green but not fully incorporated.
  • Fold in the water chestnuts. Transfer the entire mixture to a heat-proof baking dish. Bake about 15 to 20 minutes, or until warmed through.
  • Serve in a bowl

Beet Chips:

Simply cut the beets into thin slices, drizzle lightly in olive or coconut oil and sea salt, and bake at 375 degrees for 15 minutes until crispy. Enjoy with the spinach dip!

 

4 things to swap for a healthier kitchen

Even though it can be a bit of an annoyance, making your food from scratch is always healthier than purchasing pre-made processed meals. But, what ingredients are you putting into your household goodies? Your first tip — the days of using lard and bleached white flour to bake homemade cakes are behind us. Let Women’s Post stock your kitchen with ingredients full of nutrients and vitamins that will make your dishes taste delicious and healthy!

The first thing you should do is rid the kitchen of white flour. It has very little nutritional value, is full of high fructose corn syrup, and is easy to replace with a healthier alternative. Whole wheat flour is a reliable option, but even go a step further and opt for a blended flour with flax seeds and other nutritional elements. Brown rice flour, coconut flour, and amaranth flour are all high-protein flours and also happen to be gluten-free. The best part is when you swap out your flour for a healthier selection, it will make your baked goods taste even better and more full-bodied.

Coconut oil

Another item to get out of the kitchen is canola oil. It is a genetically-modified product and is hydrogenated, filling it with false chemicals that are refined, bleached and degummed. Instead, go for a more natural option for your cooking and baking needs. Swap it for coconut oil. This superfood can be used in place of any oil, butter, or vegetable shortening. It is pure magic. Other healthy oils include avocado oil, grape seed oil, pistachio oil, and hemp oil.

Chia Seeds

The addition of seeds or nuts to a meal will automatically add extra nutritional value. My suggestion: always have ground flax seed on hand and add a spoonful into almost everything you make. It is virtually tasteless and adds a much-needed dose of fiber to meals and treats. It is especially delicious in smoothies. Chia seeds are beneficial to add into salads, baked goods, and smoothies as well. They are full of fiber, omega-3 fats, protein, calcium and vitamin A, B, E, and D, as well as other antioxidants.

Maple syrup

One of the most addictive, delicious, yet unhealthy ingredients found in the cupboard is refined sugar. This ingredient causes a host of issues including diabetes, bad teeth, heart disease, and issues with the liver. I can’t stress this enough! Get rid of sugar! Once the kitchen is purged of the toxin, the other options will make you feel better and are healthier for your body by a long shot. Alternatives to sugar are honey, maple syrup, cane sugar, and brown rice syrup. Molasses is rich in nutrients including calcium, zinc and is strong source of iron. Brown rice syrup is one of the only sweeteners that doesn’t have fructose, but all of the alternatives are going to be a better option that regular sugar.

Replacing key ingredients in the kitchen is one of the simplest ways to bake healthy, homemade foods. It will make your meals taste better and will increase nutrients with very little effort needed. Being a responsible consumer and purchasing healthy ingredients instead of processed foods will lead to a healthier and happier life. So get to the kitchen, and begin your healthy eating kitchen swap. The change will definitely not be regretted.

Recipe: What’s the deal with breakfast bowls?

Healthy habits may develop slowly, and it starts by planning out your meals.

As a big breakfast fan, I love the idea of breakfast bowls. They look so pretty on Instagram and on Pinterest — but when it comes to actually making it, I find myself lazy and cheap. How do you make something so beautiful so early in the morning? And what is a “breakfast bowl” anyway? Women’s Post seeks to answer some of those questions below:

Superfood it up

This is the one pictured most often in articles about breakfast bowls. It is also the option that requires a real investment — both financially and mentally. first of all, most bowls have a quinoa base. Cook the quinoa (rinse first), by placing 1/2 cup of the seeds in a pot with 1 1/2 cups of water and 1/2 cup of coconut or almond milk. Cook like you would rice, until the liquid is gone and the quinoa is fluffy. If you don’t want to do a quinoa base, try a chia seed and yogurt base. Top with superfoods like merjool dates, golden raisons, shredded coconut, goji berries, pepitas, sunflower seeds, flax, and more chia seeds. Add nutmeg and cinnamon, as well as berries or nuts to your liking.

Smoothie bowl

This one seems like a waste of a bowl to me. Essentially, you make a smoothie and then put it in a bowl and top it off with superfoods and fruit — chia seeds, coconut, and berries for example. You then proceed to eat the smoothie with a spoon. Personally, I make a smoothie for breakfast only when I’m on the run. I can put all these good things IN the blender (chia seeds, berries, granola, flax, ect.) and drink it on the bus. Why on earth would I want to make it into a bowl?

I think the answer is obvious: for the Instagram likes.  Am I right?

Savoury twist

Sometimes breakfasts can be a bit too sweet. Try making a quinoa base and topping it with nuts, hardboiled or poached eggs, some sausage, and avocado. Not feeling like the extra carbohydrates? Try exchanging the quinoa base for greens like kale or spinach for a breakfast salad-type of thing. Top with sprouts, sweet potatoes, or other light-vegetables that are easy on the stomach. Add some nuts for extra protein and a light homemade dressing with lemon juice, oil, and spices.

Want to satisfy a sweet craving?

Try making a chocolate chia pudding and topping it with fruit. This pudding can be quite filling, so half a cup is plenty.

In a bowl, whisk together one to two cups of milk (or almond milk) , 1/4 cup chia seeds, 1/4 cup cocoa, a sweetening agent (I use agave or maple syrup), and some vanilla. Refrigerate overnight in the bowl or divide into jam jars for portability. You may have to experiment with the ratio of chia seeds and milk until you reach a consistency you like. Top with fresh strawberries, bananas, or blueberries. Or go crazy and choose all three!

While these “bowls” are picturesque, I’m not sure if they are worth the time (and money) it would take to make them. I’m more then happy with my regular smoothies and granola-yogurt combinations — which by the way, is the exact same thing as these “bowls”, but without the expensive superfoods.

But, what do you think?

Have you made a breakfast bowl before? Let us know what you put in it in the comments below!

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!

Pumpkin vegan cheesecake without fake cream cheese

Vegan Pumpkin Cheesecake

At every Thanksgiving dinner since I was a child, my mom made pumpkin cheesecake. It was always a hit at family events and a creative twist to the classic pumpkin pie. When I decided to go vegan, I knew I wasn’t going to forfeit my annual cheesecake and set out to find the perfect vegan recipe. Here is my favourite vegan pumpkin cheesecake recipe that I make every year.

Crust:

  • Graham Crackers
  • Vegan Margarine

First off, keep the crust simple. If you try and attempt a complicated crust, it will take forever and there is always a lengthy list of items to make for Thanksgiving dinner as it is. Either purchase a vegan crust or simply use graham cracker crumbs. Crush them up and combine with vegan margarine or coconut oil. Press in a pan until a firm crust has been created.

Cheesecake:

  • 1/2 cup of raw cashews
  • 3 tbsp lemon juice
  • 2 tbsp almond milk
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 ¼ cup pumpkin puree
  • 2 tsp cinnamon
  • ¼ tsp allspice and cloves
  • 1/8 tsp nutmeg and ginger

For the cheesecake, most people use vegan cream cheese, but I prefer to keep it out of the cheesecake. Instead, I use raw cashews. Soak the cashews overnight prior to using them. Blend all of the ingredients together and pour into the pan on top of the crust. Bake at 350 degrees F for 20 minutes. Cool the cheesecake in the fridge for four to five hours and serve.

This cheesecake recipe is delicious and provides an extra protein kick for vegans. It also has the added benefit of being a healthier version of the original, while still tasting delicious. Enjoy!

The curse of plastics: school lunches 101

Plastic is everywhere.

It’s coffee mugs, water bottles and lunch containers — really anything you use on a regular basis. Unfortunately, it is also killing the planet. Enough plastic is thrown away every year to circle around the earth four times. It is creating garbage islands in the ocean and killing one million sea birds, not to mention 1000,000 marine animals, annually. Only five per cent of the plastic we produce is recoverable, a sad fact when you consider it takes 500 to 100 years to degrade in landfills.

In other words, we have a problem.

When faced with such an insurmountable environmental problem such as this, I always tell myself to take it one step at a time. How can people begin the process of lowering plastic use from our lives? Let’s start with the lunches we send to school with our kids and bring to work. Not only would this transition help the environment, but it would contribute to our health as well. As it stands, 93 per cent of North Americans test positive for BPA, a common toxic chemical found in plastic. At the same time, ‘brown bag lunches’ contribute 67 pounds of waste by the end of the school year, pressuring the need for reusable containers and alternative options.

Here are a few tips on alternatives you can use to create plastic-free, health-conscious, and environmentally-friendly lunches.

glass-jar

1. Stainless steel or glass lunch containers

Instead of using plastic lunch containers, stainless steel or glass is the much-preferred alternative. Though glass and steel containers can often be too heavy for children’s lunches, the ECOlunchbox has come up with an alternative where the stainless steel is quite thin and makes the container much lighter. There are quite of a few lighter stainless steel options that can be ordered online. Glass jars are another alternative that can be used for meals on-the-go. They have a strong seal to avoid spills and can be easily washed and re-used.

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2. Fabric snack bags

Fabric snack bags are another environmentally-friendly alternative that are gaining ground in the eco-community. Instead of the dreaded plastic bag, try using a snack bag with a zipper. The fabric snack bags come with a resistant lining to alleviate stains, but they must be washed weekly. Though this seems like a pain, how much trouble is it really to throw the snack bags in with the dish towels on laundry day? The bags come in a variety of colours and can even be a fun home sewing project with the kids if you are feeling creative. Certain fabric snack bags offered online are even dishwasher safe, making it even easier to clean them.

thermos

3. Glass or stainless steel water bottle and/or coffee mug

Plastic water bottles are one of the most wasteful plastic items and are constantly being thrown out or littered onto the streets, only to make their way to the ocean. Buying a reusable water bottle and coffee mug is a responsible consumer choice. While you are it, why not make them both stainless steel? There are 100 per cent stainless steel beverage containers, and if there happens to be a small portion of plastic on the container, ensure it is BPA-free and recyclable.

A furoshiki design. Photo by Friedensreich Hundertwasser.

4. Wrapped lunch boxes

Wrapped lunch boxes, a traditional Japanese custom known as “furoshiki”, is becoming widely popular in North America. By wrapping your lunch in a series of folds, it saves using a plastic bag or lunch box with plastic components on it. The “furoshiki” is used to transparent bento box lunches and is also used as table mat for lunch, making it a dual purpose lunch carrier. There are many ways to wrap a “furoshiki, and a few options for lunches are offered here.

lunch-box-1141196_1920

5. BPA-free PETE Plastics

There are some items where it is really difficult to find completely plastic-free options. If this is the case, I believe it is important to understand the labelling on plastic items so you can choose the most recyclable option. The PETE, often known as Plastic #1 or Polythylene Terephthalateon, label is one of the easiest plastics to recycle and is often found on peanut butter containers, beer bottles, and salad dressing bottles. HDPE, also known as plastic #2 in its label or High-density Polythylene, is considered safe and is recyclable. It is found on milk jugs, juice bottles, and toiletries. It is often opaque. V or PVC, also known as Plastic #3 or vinyl, is one of the more dangerous types of plastic and can be recycled, but may not be accepted by your local recycling agency. It is found in plastic wrap and should be avoided. There are seven common standards of plastic, and the first three are the most common. Recognizing all seven types of plastic though will benefit you as an educated and environmentally sustainable consumer.

 

In 1967’s popular movie, The Graduate, Mr. McGuire tells Benjamin, “There’s a great future in plastics”. Little did people know he really was foretelling the future. Plastic is in nearly every faucet of our lives, but being educated and aware of the various types of plastic is important. Being a responsible consumer is a brave way to help save the planet and therefore avoid environmentally-detrimental items when you can. I know I’m going home to purge my house of unnecessary lunch containers and water bottles to then replace with more environmentally conscious options.

How about you?

5 fun and creative back-to-school lunch ideas

Making back-to-school lunches can be tedious business. Who wants to eat the same sandwich every day? Instead of falling into those bad (yet speedy) habits, why not start the year with a kick and make fun lunches for your kids can brag about at school. On the first day of school today, my daughter was expecting a sandwich and when I told her on the way to school that she as going to be eating soy chicken nuggets in the shape of dinosaurs, she was so excited. Seeing her smile — that’s what makes the effort worth it.

Pizza Quesadillas
Pizza Quesadillas
  1. Lunchbox Quesadilla Pizza

The homemade quesadilla pizza is an easy meal that kids will love. It is also a simple way to conceal vegetables in your child’s food. Simply fry a tortilla with cheese (or vegan cheese), spread on some pizza sauce, and then place cheese and the desired toppings. Cover with another tortilla. Make sure to flip it and brown on both sides. Pitas or tortillas work well enough for these pizzas (or pizza sandwiches), but homemade dough is also a tasty option enjoyable.

By Evan Amos.
By Evan Amos.
  1. Kid’s trail mix

If you are having a tough time cramming all of the snacks into one single lunchbox (and wasting Ziploc bags), why not mix them all into one container? A kid’s trail mix can be made up of several different options including yogurt raisins, goldfish crackers, grapes, nuts and crackers. This is a fun snack option because you can change it daily, which always makes it a surprise for your child.

GlassOfJuice_and_carrots

  1. Lunch “fun due”

If your child is getting bored of sandwiches (and it is still too hot for warm lunches), a “fun due” is another way to make a creative meal. By tearing up bread into pieces and then providing a variety of dips, it makes a kid-friendly version of a fondue. It is important to make healthy and filling dips, including blending fruits and veggies with almond milk to make a thick sauce that can be dipped into. Include cheese cubes and other finger foods to complete the meal.

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  1. Lady Fruit Face

When I was a child, I loved playing with my food. I even went so far as to melt marshmallows into little statues. For this creative snack idea, take different fruits and make fun fruit faces with them. Using an orange slice as the face, take an carrot stick for the mouth, grapes for the hair and raisins for eyes. Kids love seeing the various creations and it will make them excited to eat fruit and vegetables every day.

Silver_dollar_pancakes

  1. Mini Pancakes with vegetables and fruit

Instead of using lunch foods to make a meal, try a breakfast option instead. Make small pancakes and freeze them. They pair well with fruit. Include a little bit of syrup and several different types of fruits for a well-rounded and yummy meal. Pancakes are also another food that is easy to hide healthy ingredients such as flax seed, zucchini, or chocolate hemp protein powder.

Getting kids to enjoy food can be a difficult task sometimes and making creative lunches helps keep them interested in eating well. Using fun foods as a way to conceal healthy items in lunch is another way to ensure your child keeps their energy up and is excited to eat something fresh every day.

What are you packing in your child’s lunches? Let us know in the comments below!