Back-to-school recipe ideas

Students are back in school which means busy families may be tempted to grab something less-healthy for breakfast or an after-school snack.

Registered dietitian Kristen Brogan visited ABC7 to talk about how making something homemade and healthy is easier than you might think.

She shared three recipes for on-the-go breakfast, lunch and a nutritious after school snack.

OATMEAL ON THE RUN

(Serves 4)

2 cups of rolled oats

1 tablespoon of cinnamon

1/2 cup of raisins

1/2 cup of walnuts

2 tablespoons of cacao nibs

Enough almond or coconut milk to cover (about 3 cups)

Combine all ingredients and let soak in an airtight container and refrigerate overnight. Grab and go in the morning for a healthy and delicious breakfast.

BLACK BEAN MANGO SALAD WITH ORGANIC BLUE CORN CHIPS

(Serves 6)

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

Juice of 1 lime

2 (15 ounce) cans black beans, rinsed & drained

1 (15 ounce) can organic sweet kernel corn, drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup green onions, chopped

2 avocados, cubed

2 mangos, peeled & chopped

Sea salt & black pepper to taste

Mix olive oil, vinegar, and lime juice in the bottom of a large mixing bowl. Add remaining ingredients and toss to coat with dressing. Refrigerated 1 hour before serving. Serve as a salad or dip with organic blue corn tortilla chips.

MINT CHOCOLATE CHIP SMOOTHIE

(Serves 2)

2 bananas

1 large can of coconut water

1/4 cup of Brazil nuts, pumpkin seeds, or macadamia nuts

1/2 cup of unsweetened shredded coconut

1/4 cup of hemp seeds

1/4 cup of Brazil Nuts

4 dates

1 cup of fresh mint leaves

1 cup of spinach

2 cups of coconut water

1 handful of ice

1/4 cup of cacao nibs

Add all ingredients to a blender except cacao nibs. Blend until smooth. Add in cacao and blend to mix, about 5 seconds.

*Thin with water if needed. If using frozen bananas, leave out ice.

For more information, visit: www.kristenjohnsonbrogan.com