Zucchini Muffins 
Makes 12 muffins

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/3 cup canola oil
2/3 cup sugar
1 1/2 cups zucchini, shredded (about 2 small zucchini)

Directions:
Preheat oven to 350 degrees. Line muffin tins or spray with cooking spray.
In a large bowl, add the first 6 ingredients (through salt) and whisk to combine.
In a separate bowl, combine the applesauce, oil, vanilla and sugar.  Stir in zucchini.
Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined. Do not over mix.
Using a 1/4 cup measure, pour the zucchini mixture evenly into muffins cups.
Bake for 22 min or until a toothpick comes out clean. Store at room temperature in an airtight container for up to 48 hours or freeze.

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Oatmeal-on-the-go bars
Makes 16 bars

Ingredients:
3 cups old fashioned rolled oats
2 cups milk 
2 ripe bananas
1 teaspoon cinnamon
1 cup either mini chocolate chips or raisins

Directions:
Preheat oven to 350 degrees. Line a 9x13 inch cake pan with parchment paper.
In a large bowl, mash bananas until no lumps remain. Stir in remaining ingredients until combined.
Pour mixture into pan and spread into an even layer. Bake for 30-35 minutes until bars are set. Let cool in the pan before cutting into squares.

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Kid friendly green smoothie
Makes 3 cups

Ingredients:
1 cup baby spinach
1 cup frozen mango chunks
1 cup plain yogurt
1 cup pineapple juice
1/2 cup ice (optional)

Directions:
Place all ingredients in a blender and puree on high until completely smooth. Divide into sippy cups.