Almond Butter Chocolate Breakfast Smoothie

Whey protein – 6grm (6-12yrs) 12grm (13-18yr)
Chocolate flavor (Metagenics “First Start” for children from Institute for Health & Healing store)
1 Tbsp creamy almond nut butter
8 oz nonfat milk, rice milk, soy milk or almond nut milk
4 oz water
3-4 ice cubes
1 tsp flax oil
Stevia sweetener, if needed

Combine all ingredients in a blender until smooth.

Spelt or Whole-wheat Pita Pockets

1 cup shredded, cooked chicken
1/4 cup shredded carrots
1 Tbsp raisins
1 Tbsp pine nuts or chopped walnuts
1 tsp of mayonnaise
salt and pepper

Mix ingredients together in a bowl.
Spoon into the pita bread.

Oatmeal Cookies with Cranberries

1/4 cup butter, softened
2 Tbsp fructose sweetener or Xylitol sugar substitute
2 eggs
1/2 cup applesauce
1 tsp vanilla extract
1/4 cup unsweetened apple juice concentrate, thawed
1 cup all-purpose whole-wheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1-1/2 cups rolled oats
1/3 cup dried cranberries

Preheat oven to 350 degrees. Grease cookie sheet. In a large bowl, cream the butter, fructose and egg whites until smooth. Stir in the applesauce, apple juice concentrate and vanilla. Combine the flour, baking soda, cinnamon and salt; stir into the applesauce mixture. Mix in the oats and chopped cranberries. Drop rounded spoonfuls onto cookie sheet. Bake 15 - 17 minutes, until cookies are lightly browned.

Tuna Salad Wraps

1 can tuna or salmon
1/4 cup minced green onions
1 celery stalk, chopped
1 tsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh parsley
1/4 Dijon mustard
salt and pepper
2 whole-wheat tortillas

Mix all ingredients in a bowl. Spoon the mixture onto the tortillas and wrap.