Something I’m always on the lookout for are healthy new snack ideas that I can whip up in a snap.
My kids (and I’ve heard they’re not alone in this) are very cyclical when it comes to food. They’ll absolutely love something – it’s all carrots and hummus, all the time – and then, BAM!, they’re over it. Couldn’t entice them to eat another carrot stick or a dollop of hummus for anything.
Which is why I often find that one day I’ll be humming along, feeling good about the things I’m feeding them, and the next it feels like the only thing they’ll eat is cheese.
Today, my favorite nutritionists – the ladies from Prescribe Nutrition – are here to help. They’ve kindly rounded up no less than twenty of their go-to healthy snacks for kids. (Hooray!)
If there’s anyone that can do it, it’s these guys. They are both wonderfully knowledgable in the field of diet and nutrition and they have kids of their own to feed so they feel our pain.
Now, on to the snacks!
1) Free radical smoothie pops (pictured above)
5) Frozen grapes
Couldn’t get easier than this, wash, dry and pop them in a freezer bag or container. They are like mini popsicles.
6) Pink Hummus (6 servings)
1 small – medium roasted beet* (you can buy vacuum sealed pre-cooked beets or follow directions below)
1 15 oz. can cooked chickpeas, drained and rinsed
Zest of one Meyer lemon
Juice of half Meyer lemon
½ teaspoon sea salt
1 clove garlic, peeled and minced
2 ½ tablespoons tahini
¼ cup extra virgin olive oil
If you have pre-cooked beets, skip to step 2. Preheat oven to 375 F, chop off the stem and most of the root from your beets, and scrub with water until clean. Wrap the beets in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until tender. When finished let it cool to room temperature. Once cooled, the skin should slip easily off.
Place the beet in your food processor or high speed blender and blend for 30 seconds. Add all of the remaining ingredients except for the olive oil and blend until smooth.
Slowly drizzle in the olive oil as the hummus is processing, the longer you blend the smoother it will be. If you want a thinner consistency add a small amount of water, no more than 1 tablespoon.
7) Roasted chickpeas 4 Ways (one of MPMK’s most popular posts of all time)
8) Turkey, hummus and avocado roll-ups
1-2 slices of turkey
2 slices of avocado
1 tablespoon hummus
- Lay the turkey out flat. If using 2 slices then lay slices onto one another.
- Spread hummus on top of the turkey. Add the avocado and roll up.
9) Apple cookies from Rachel Schultz
10) Crockpot sweet potatoes (a great hearty after school snack)
12) Banana Frosty from Stir & Scribble
13) Peanut butter muesli granola bars from Heartbeet Kitchen (pictured above)
14) The Green Machine Smoothie (pictured above)
15) Strawberry pistachio ice cream (pictured above)
16) Wee Granola
17) Toasted no-peanut butter and jelly bars from Honestly Delicious.
18) Apple dip (pictured above)
½ cup of your choice nut (or sunflower) butter
1 tsp of honey
a granny smith or apple of your choice
- Mix nut butter and honey, cut up apple and enjoy!
20) Apple pie bars
That’s that list! We hope you enjoy them all and that you’ll take a second to check out Prescribe Nutrition’s upcoming online course, which I’m once again an affiliate for:
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