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Dean George is the Marketing Specialist and Content Creator for Dental Insurance
Store and its social media channels. He is a regular contributor to Agent Straight Talk, the
only consumer blog explaining the ins, outs and in-betweens of dental insurance and
discount dental plans. READ MORE

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Snack Ideas for Back to School Carousel

Aug 27, 2019

By Dean George

Contemplating the school year calendar today reminds me of being in my high school algebra class.  Just like then I’m sitting here now as I write this with a frown and my hand raised because I don’t have a clue how we got here. 

It’s still August, right? 

It seems like the Fourth of July fireworks just ended and before the last burst cylinder hit the ground the back to school sales had started. A heartbeat after that the roads were filled with yellow buses, backpacks are riding piggyback on students, and parents already look like they wish they could clone themselves so they could be in two or three places at the same time. 

Ready or not the kids are back to school. That means it’s time to brainstorm on some oral healthy snack ideas to feed your little mini-me's after a busy school day of stuffing their brains full of facts and figures. 

Below are some ideas we hope are honor roll-worthy and will earn you a good report card from the pint-sized food critics in your household: 



Almond-Avocado Pudding 

Ingredients:  

  • 2 ripe avocados  

  • 3/4 cup unsweetened vanilla almond milk 

  • 1/4 cup honey 

  • 1/4 cup sliced almonds, toasted 

Directions: Combine avocados, almond milk and honey in a blender. Puree until smooth. Spoon into 6 individual dessert bowls or glasses, and top with toasted almonds. 

Prep Time: 5 mins.  Makes 6 servings


PB&J Bites 

Ingredients
  • 1 cup chunky natural peanut butter 

  • 1/3 cup pure maple syrup 

  • 4 cups old-fashioned oats 

  • 1/2 cup unsalted sunflower seeds 

  • 1/2 cup quinoa  

  • 12-ounce strawberry preserves (such as Smucker's Orchard's Finest Pacific Mountain Strawberry) 

Directions: Mix peanut butter, maple syrup and 1/3 cup water in a saucepan over medium-low heat. Stir until peanut butter is melted and ingredients are combined. 

In a large bowl, mix oats, sunflower seeds and quinoa together. Stir in peanut butter mixture until well combined. 

Line two 12-cup muffin tins with paper wrappers. Scoop 2 tbsp of the peanut butter and oats mixture into each wrapper, pressing down well with a spatula. Spread 2 tsp of the preserves over peanut butter and oats mixture in each cup. Add 2 more tbsp peanut butter and oats mixture to cover preserves, pressing down well with a spatula. 

Bake at 350 degrees for 25 to 30 minutes, until bites begin to brown. Cool in muffin tins 10 minutes; remove from tins to a wire rack and cool to room temperature. Store in an airtight container. 

Prep time: 20 mins. Bake time: 30 mins.  Makes 24 servings 

Mango Strawberry Smoothie 

Ingredients
:  
  • 1 1/2 cups orange juice, chilled 

  • 12.3-ounce package light silken tofu, chilled and drained 

  • 1 cup frozen unsweetened whole strawberries  

  • 1 medium mango, pitted, peeled, and chopped (about 1 cup) 

  • Fresh mango chunks (optional) 

  • Fresh whole strawberries (optional) 

Directions:  In a blender, combine the orange juice, tofu, cut-up mango and strawberries. Cover and blend until smooth. Serve immediately. 



Chocolate Trail Mix 

Ingredients:  

  • 1 cup chunky natural peanut butter 
  • 1/3 cup pure maple syrup 

  • 4 cups old-fashioned oats 

  • 1/2 cup unsalted sunflower seeds 

  • 1/2 cup quinoa  

  • 12-ounce strawberry preserves (such as Smucker's Orchard's Finest Pacific Mountain Strawberry) 

Directions:

Mix peanut butter, maple syrup and 1/3 cup water in a saucepan over medium-low heat. Stir until peanut butter is melted and ingredients are combined. 

In a large bowl, mix oats, sunflower seeds and quinoa together. Stir in peanut butter mixture until well combined. 

Line two 12-cup muffin tins with paper wrappers. Scoop 2 tbsp of the peanut butter and oats mixture into each wrapper, pressing down well with a spatula. Spread 2 tsp of the preserves over peanut butter and oats mixture in each cup. Add 2 more tbsp peanut butter and oats mixture to cover preserves, pressing down well with a spatula. 

Bake at 350 degrees for 25 to 30 minutes, until bites begin to brown. Cool in muffin tins 10 minutes; remove from tins to a wire rack and cool to room temperature. Store in an airtight container. 

Prep time: 20 mins. Bake time: 30 mins.  Makes 24 servings 


Granola, Yogurt and Berry Parfaits  

Ingredients
:  
  • 2 1/2 cups old-fashioned oats 

  • 1/2 cup slivered almonds 

  • 1/3 cup dried cherries 

  • 1/2 cup maple syrup 

  • 1/4 teaspoon salt 

  • 1/4 teaspoon cinnamon 

  • 3 1/2 cups mixed frozen berries, thawed 

  • 2 1/2 cups 1% vanilla Greek yogurt (such as Choba) 

Directions: Heat oven to 300 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. 

In a medium-size bowl, combine the oats, almonds, cherries, maple syrup, salt and cinnamon. Stir until well-combined, then spread onto prepared baking sheet. Bake at 300 degrees F for about 35 minutes, stirring halfway through, or until golden brown. Remove to a wire rack and let cool completely. 

Place 1/4 cup granola in the bottom of serving glass, then top with 1/4 cup berries and a scant 3 tablespoons yogurt. Repeat layering once more. Repeat with remaining glasses. 

Prep time: 10 mins. Bake time: 35 mins.  Makes 7 servings 

__________ 


Thanks for reading Agent Straight-Talk, but if you’ll excuse us we’re signing off to get something to eat. For some reason writing today’s post has left us famished!  For more delicious oral health entrees written in good taste, follow us on FacebookTwitterPinterest and LinkedIn.   

Source: Family Circle 

Photo sources: Instaphototoday.com, From My Bowl, harryanddavid.com, The Quotable Kitchen, Yummy Healthy Easy 

Copyright 2019, Bloom Insurance Agency, LLC© 




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