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It feels by end of January the school holidays are never ending, with a similar request for a never ending supply of food too right? Whilst there are plenty of fresh fruits and vegetables on hands, nuts, seeds and other wholefood pick me ups, we’re conquering this last week of holidays with all our favourite snacks in check to make the most of it. They’re making this last stint of holiday eating just a touch more exciting… as they should be.

Main meals the focus should always be for all people, nut just the small ones, a good source of protein, plenty of vegetables, nourishing carbohydrates, with a dollop of healthy fats. Snacks however can be easy to lean on those more processed. These will take you away from that. PS. Adults love these too.

On the table…


Based on the recipe for Choc Oat and Raisin Cookies  but swapped the sultanas/raisins and chocolate for a date poked in the middle just before rolling. You can go whichever way you wish with these and add in other dried fruits (aim for organic the preservatives in non-organic fruits can disturb the integrity of the gut) or nuts as you wish. This recipe can be 100% plant based using coconut oil and a linseed meal egg substitute or using egg and butter as you wish.


Smaller mouthfuls are not only more enticing for the small people but also faster cook time. If you have some leftover roast cauliflower, finely chop it and pop into individual muffin holders greased or lined, top with whisked egg and a shred of cheddar or another cheese if desired. If cheese or lactose is an issue, then nutritional yeast is a great option. Nutritional yeast is a deactivated yeast rich in B vitamins and has a cheesey flavour. Cook these until they begin to fluff up and pop out over the muffin holes a little. Great to have on hand as a protein rich snack.


Having the delicious summer fruits on hand and in abundance makes for a touch more using them in fun snacks as well as eating them on their own of course. The fruit straps are a pretty fun and super easy. Simply blend 2 cups fruit and spread over a large baking tray. Pop in a low oven 70C for 5 hours or so. You will need to play around with the time as ovens differ. If they come out quite crispy, don’t worry, leave them out and they will soften with the moisture in the air. Alternatively if you have a dehydrator they can be done on mass and stored for when school goes back. Our flavours on the table:

+ strawberry : 2 cups fresh or defrosted strawberries with a spoonful of vanilla

+ mango : 2 cups mango flesh with a spoonful of vanilla

+mango banana : 1 large banana + flesh of 1 large mango + spoonful of vanilla


A great option for breakfasts and a snack in between when needed ESPECIALLY when home  made because you can easily amp up the nutrition with nuts and seeds and reduce the fruits or sweeteners as desired. Find the recipe for heavenly granola here…


Such a cool way to get vegetables into kids with a bit of fun too. For a bowlful of kale chips use about half a bunch of kale, stripped from the stems and torn roughly. Toss with a drizzle of extra virgin olive oil or coconut oil as you prefer and a touch of sea salt, place on baking tray lined with greaseproof paper and cook at 160-170C for 15 minutes or until crispy.


Great for tummies!!! That’s the theme song for these guys. SO easy, nourishing and wonderful to improve the integrity of the gut lining so it can effectively absorb the nutrition in our food. Orange gummies always go well but throughout the summer months there are so many flavours you can play with of course – blueberry, strawberry, raspberry, mango, watermelon, lemon, lime, pineapple. Find the recipe for these here…


Self explanatory but these are fab to keep in the car or handbag  ‘pantry’. If a dehydrator is on hand, excellent, if not, simply follow the same process as the fruit straps in the oven on a low temp. Store in a airtight container.


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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