Hello – Jan Ashby here. Today I have a few healthy snacks for kids. The first one is for a healthy breakfast – Crispy Almond Granola with Cinnamon:
Crispy Cinnamon Almond Granola
Ingredients: 
1/2 cup honey
2 tablespoons molasses
2 tablespoons water
1 tablespoon canola oil
½ teaspoon cinnamon
2 cups quick cooking oats
1/2 cup almonds, sliced
3/4 cup raisins
Instructions:
Place a saucepan over low heat. Pour the honey and molasses into the pan. Stir the two ingredients together well. Pour in the water and stir slightly. Pour the oil into the pan and stir well to make sure all ingredients are combined. Sprinkle in the cinnamon and stir slightly. Cook over low heat one minute stirring constantly and being sure mixture is heated through. Place the oats into a large mixing bowl.
Add the almonds and toss. Pour the heated mixture over the top of the oats and almonds and toss to coat evenly. Set the oven temperature to 250 degrees. Spray a cookie sheet with a non stick cooking spray. Spread the granola evenly over the sheet. Bake 15 minutes being sure to stir every 5 minutes until the granola is golden brown and crispy. Remove from the oven then stir in the raisins into the mixture. Allow to cool slightly before eating.
Nutritional Information (Approximate Values):
223 calories, 4 g protein, 5 g fat, 0 g saturated fat, 42 g carbohydrates, 3 g fiber and 7 mg sodium per 1/2 cup serving.
The next 2 are lunchtime goodies – salmon and a salad with cottage cheese:
Kids’ Favorite Salmon Fish Cakes 
Ingredients:
1 lb 2 oz leftover cooked potatoes, mashed
14 oz tinned red salmon, drained
5 oz frozen peas, defrosted
1 tbsp tartar sauce
Handful mint leaves, roughly chopped
3 tbsp plain flour
3 tbsp olive oil
Salt and pepper
Lemon halves
Method:
Put the salmon in a bowl and flake it, make sure to remove any skin or bones. Mix in the tartar sauce, potatoes, peas and mint and season well with salt and pepper.
Flour your hands and shape the mixture into 8 flat fish cakes. Sprinkle with extra flour.
In a large skillet, heat the olive oil and fry the fish cakes for about 3 – 4 minutes each side, carefully turning them over. The cakes should be nice and crisp and golden brown.
Garnish with the lemon halves, and serve with crispy potato wedges and a nice tossed salad.
NEXT UP: SALAD with Cottage Cheese 
Cottage Cheese & Veggie Salad
Serves 1
Ingredients:
1/2 cup low-fat cottage cheese
1/4 cup tomato, chopped
1/4 cup green bell pepper, chopped
1/4 cup cucumber, chopped
1 tbsp spring onion, thinly sliced
Salt and pepper
Dash of low-fat vinaigrette
Salt and pepper
Instructions:
Place the cottage cheese into a small serving bowl, top with chopped green pepper, tomato, cucumber and green onion. Season with just a pinch of salt and freshly ground black pepper, drizzle with a dash of vinaigrette and toss gently.
Serve with whole-wheat bread or crackers.
Bon Appetit !
Jan A
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