about now is when i join the chorus singing “i can’t believe it’s time for school to start!”
really, though, i can’t. school ended late here. i’ve never known independence day to follow so quickly after the end of school parties wrapped up. the up-side is we are still celebrating summer vacation here. but not much longer.
my big boy will be in 1st grade. his preschool and kindergarten years were spent in two schools each. that’s four schools in two years. suffice it to say, i’m so grateful he’ll be spending the whole entire year in the same school, and the one he spent the last half of his kindergarten year. hallelujah for familiar halls, familiar faces, and good friends as the year starts. he is an incredibly brave little trooper, but i know that not being the new kid (again and again and again) will help tremendously with those first days of the year.
it’s also time now for this month’s recipe redux challenge. because those ladies in charge are all mommas themselves, they know well the challenges of healthy breakfast and lunch options for kiddos headed to school. they have, therefore, challenged us to come up with a healthy small bite. something easy to pack away in a brown bag or carry easily in a lunch box.
truth be told, i’ve been eating these for breakfast. the oats provide a healthy dose of fiber. the almond butter adds stick-to-your-ribs protein. naturally sweetened with honey and a hit of omega-3 fats from the flaxmeal. zucchini… who can’t use a bit of veggies in the morning. and a few chocolate chips, because why not.
whether you’re popping them in the cooler bag for lunch or grabbing a couple on the way out the door, you may want to make a few batches to have on hand!
Zucchini-Chocolate Chip Oat Balls
Servings 18 balls
Ingredients
- 1/2 cup packed shredded zucchini about 1/2 a zucchini
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup smooth almond butter
- 3 tablespoons golden flaxmeal
- 3 tablespoons honey
- 1/4 teaspoon ground cinnamon
- 1/4 cup semi-sweet mini-chips
Instructions
- Squeeze zucchini in several layers of paper towels until very dry.
- Combine with remaining ingredients. Using a mini-scoop, roll a scoop of mixture between oiled hands (or sprayed with cooking spray) into a ball (about 1 1/2-inches in diameter). Repeat with remaining ingredients. Stored, covered, in the refrigerator.
*to view the other recipes from this month’s challenge, click the button below
