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Three Grab-and-Go Kid Pleasers!

Snack Time, Lunch Time, Any Time

Banana Baked Oatmeal Cups

2 cups old-fashioned oats
2 teaspoons cinnamon
½ teaspoon sea salt
1 teaspoon baking powder
⅓ cup egg whites
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
⅓ cup maple syrup
2 medium bananas, mashed
1 ½ cups unsweetened vanilla almond milk
¼ cup chopped walnuts
½ cup raisins

Preheat oven to 350 degrees and spray 12-cup muffin pan with cooking spray or use paper or silicone liners. In a bowl, mix oats, cinnamon, salt, and baking powder. In another large bowl, mix egg whites, coconut oil, vanilla, maple syrup, and mashed bananas until combined. Add dry ingredients to wet ingredients and mix well. Pour in almond milk and stir until combined. Gently stir in walnuts and raisins. Scoop mixture evenly into muffin cups.

Bake 30 to 35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Enjoy immediately or allow cups to cool and store them in the fridge for 5 to 7 days or in the freezer for up to 3 months.

Reheat in the toaster oven or microwave when you’re ready to eat. If frozen, thaw in the refrigerator overnight. Toast or microwave for a few seconds before enjoying. Serves 9.

Chicken Nuggets

1 ½ pounds boneless skinless chicken breasts, cut into chunks/nuggets
½ cup dill pickle juice
1 egg
1 cup almond flour
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon sea salt
½ teaspoon black pepper

Marinate chicken 8 to 12 hours in pickle juice. Cut chicken breast into approximately 1- to 2-inch chunks. Preheat oven to 425 degrees. Place almond flour, garlic powder, paprika, sea salt, and black pepper in a small bowl. Stir to combine. Crack egg into another shallow bowl and whisk. 

One at a time, dredge each chicken nugget in the egg bowl, wipe off any excess, and then dip each into the almond flour mixture. Roll until each nugget is covered completely. Place the coated nuggets on a baking pan lined with parchment paper or a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 20 to 30 minutes, flipping the nuggets once at the 10-minute mark. When done, the chicken nuggets should be golden brown, crisp, and completely cooked through. Remove nuggets from the oven and allow to cool slightly before serving. Enjoy with your favorite dip! Serves 4.

No-Bake Sunbutter Energy Bites

½ cup old fashioned rolled oats
1 tablespoon flaxseed
1 tablespoon chia seeds or hemp seeds
2 tablespoons raisins
2 tablespoons chocolate chips
Pinch of sea salt
½ cup sunflower seed butter
1 tablespoon maple syrup

In a large bowl, mix together oats, flaxseed, chia seeds, raisins, chocolate chips, and sea salt. Add sunbutter and maple syrup and mix everything together. Using a spoon (or your hands) combine the mixture thoroughly and roll into small balls. You should be able to make 12 balls. Store in the fridge for up to 1 to 2 weeks or in the freezer for up to 3 months. Serves 12.

Photography: Brittany Mullins

Brittany Mullins is a Richmond native, wife, mother, and founder of Eating Bird Food, an online platform focused on real food recipes and lifestyle content. When she’s not in the kitchen cooking you can find Brittany going on long walks around Northside with her husband, daughter and Yorkshire Terrier. Get inspired to live a healthy, balanced life by connecting with Brittany on Instagram, Facebook, and Pinterest, on her blog at
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