RECIPES: Snacks

Kids function much better with a healthy diet. Now is the perfect time to start thinking about how to make your kid’s school and camp snacks healthier. After school / camp is an important snacking time as well.

Imagine if your kids could prepare their own healthy snacks! Some basic healthy snack guidelines include low sugar, whole grains, fresh fruits and vegetables and home-made items. Healthy food is not as complicated as some people believe. Just eat REAL food; nothing packaged, processed or refined! Here are a few snack ideas to consider:

 

  • Homemade, nut-free granola with fruit and yogurt

  • Cut up veggie sticks with spinach hummus or guacamole for dipping

  • Pumpkinseed butter and apple butter cracker sandwiches

  • Brown rice chips with Baba Ghanoush or hummus

  • Air popped popcorn add 2 TBSP organic butter and sprinkle with Nutritional Yeast

  • Apple “sandwiches”- Almond butter and banana slices on whole grain toast

  • Homemade oatmeal chocolate chip cookies

  • Fruit Kabobs

  • Mini cucumbers

  • Homemade banana bread

  • Homemade granola bars or “dream bars”

  • Fruit smoothies

Guacamole

 

1 avocado (mashed)

1 tomato (chopped)

½ red onion (chopped)

Sea salt and pepper (to taste)

Juice of ¼ lemon

 

Mix all ingredients together and eat with brown rice chips or tortilla chips, or as a topping for tacos or fajitas.
 

Apple “Sandwiches”

 

1-2 apples cut into rings

Nut or seed butter

Dark chocolate chips

 

Spread nut or seed butter on one apple ring and place chocolate chips on top of butter.

Top with a second apple ring to make a “sandwich.”

 

Homemade Pita Chips

 

Whole grain pita

2 tablespoons olive oil

1 tsp sea salt

Sprinkle of Nutritional Yeast

 

Preheat oven to 325

Split pita into two rounds and brush both sides with olive oil

Place both rounds back together and slice into 8ths

On a parchment lined baking sheet re-open triangles and lay open faced (olive oil side up) on sheet

Sprinkle lightly with sea salt and nutritional yeast if desired

 

Bake for 10-15 minutes or until lightly golden brown and crispy

Enjoy with your favorite dips!

 

Organic Corn or Whole Wheat Tortilla Pizzas

 

Organic Whole wheat or corn tortillas

1 tbsp mild salsa per tortilla

Handful of grated cheese per tortilla

 

Assemble tortillas and place on a baking sheet

Bake 350°F until cheese is melted

Broil for 1 minute to finish

 

Fruit Kabobs

 

An assortment of fruit cut into bite sized cubes (melon, pineapple, strawberry, grapes, banana etc.)

Organic, probiotic yogurt, Granola.

 

Wash and cut fruit a spear fruit on skewers, alternating types of fruit evenly

Drizzle yogurt on top

Coat in granola

 

Plain Hummus

 

1 16 oz can of organic chickpeas or garbanzo beans

1/4 cup liquid from can of chickpeas

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed (I omit, just as delicious)

1/2 teaspoon salt

2 tablespoons olive oil

Drain chickpeas and set aside liquid from can.

Combine remaining ingredients in blender or food processor.

Add 1/4 cup of liquid from chickpeas.

Blend for 3-5 minutes on low until thoroughly mixed and smooth.

 

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well.

Garnish with parsley (optional).

 

Serve immediately with fresh, warm or toasted pita bread, or veggie sticks, or cover and refrigerate.

 

Beet or Kale Hummus

 

1½ cups cooked chickpeas (or 1 15-ounce cans)

1-2 cloves garlic, peeled

1 tbsp. tahini (optional)

Juice from half a lemon

4 tbsp. olive oil (more if needed for smooth blending)

1 handful of kale leaves OR 1 small beet, grated

Salt to taste

Blend all ingredients until smooth.

 

Baba Ghanouj

 

1 eggplant, cubed and baked

1/4 cup lemon juice

1/4 cup tahini (optional)

2 cloves garlic, minced

Salt and pepper to taste

1 1/2 tablespoons olive oil

 

Blend all ingredients together in blender or food processor.

 

Baked Kale Chips

 

1 bunch kale

1 tablespoon melted virgin coconut oil

1 teaspoon nutritional yeastor

 

Any additional spices you like

 

Preheat an oven to 350 degrees F (175 degrees C)

Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems (save in freezer for smoothies later on) and tear into bite size pieces.

 

Wash and thoroughly dry kale with a salad spinner.

 

Drizzle kale with melted coconut oil and sprinkle with nutritional yeast.

 

Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

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