Back to School Snack Recipes




  • 6″ Whole Wheat Tortilla, lightly toasted
  • 2 tbsp fresh marinara
  • 1 oz. fresh mozarella, torn into pieces
  • 2 tbsp fresh vegetables of choice
  • 1 tsp dried oregano
  • Splash of cold pressed olive oil

Preheat the toaster oven.  Spread marinara on the tortilla.  Place cheese and fresh vegetables on top.  Sprinkle the oregano and drizzle oil.  Cook the pizza for about one minute.  Watch to make sure the cheese doesn’t burn.


Hempseed Orange Apricot Bars


  • 3 cups chopped dried California apricots
  • 1 cup chopped pitted dates or raisins
  • 1 cup shelled hempseeds
  • 2 tbsp orange zest
  • 2 tbsp lemon juice
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract (gluten-free)

Line an 8 x 8 inch pan with parchment paper and set aside.  Pulse all ingredients in a food processor until mixture forms into a chunky base.  Transfer mixture to the prepared pan and press with a spatula for even thickness.  Cover and chill for 1-2 hours until firm.  Slice bars and enjoy!

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