Snacks, snacks, snacks. Why are there so many snack foods? And why do kids need so many snacks in a day? Also why are most snack foods void of nutrients? Pretzels- not terrible as far as a processed snack food goes, but think… where’s the nutrition in them? I don’t mean where’s the health-food, but where are the nutrients that the body needs to function? So you’ve given your kids some calories to tide them over, but those potato chips, cheese puffs and corn chips are lacking any vitamins or minerals. So guess what? The body says, “great I’ve got something now, but in just 15-30 minutes when I realize I got nothing out of those calories, I will want more food to fuel me.” This cycle is a major reason our population is getting fatter… along with portions being too big plus a reduction in physical activity.
So think— is this snack food going to tide them over just to be hungry again or maybe some carrots, apples and cheese are better alternatives to the empty calorie snacks.
I have been looking for a plum recipe since plums are a big hit in Casa Ladd. I have to do some entertaining this week and it is looking like the family might be having some crostinis in their future as well as a snack for the boys until plum season ends. Delish.
2 tablespoons honey
2 tablespooons extra-virgin olive oil, plus 1 teaspoon
1 sprig of fresh rosemary
1/2 cup ricotta
8 slices of good quality bread
1/2 lemon’s zest, thinly sliced
1. Preheat oven to 400 degrees. Slice plums in half and extract the seeds. Place the plums cut side up on a baking sheet. In a small bowl, mix together the honey and olive oil until combined. Pour over plums casually. Sprinkle rosemary and a few pinches of salt on the plums. Transfer them to the oven and bake until they’re slightly tender and release some juice, about 15 minutes.
2. Meanwhile, heat a grill pan over moderately high heat. Brush the pan with olive oil and grill bread until toasted on both sides. Allow the plums to cool slightly and cut them into 1/4-inch slices. Scoop a tablespoon of ricotta onto each piece of bread, spreading it evenly. Top with a few slices of sliced lemon zest.
Photo & Recipe via A Cozy Kitchen
Fun School Snacks
Whenever my grandma made my lunches, they were always the envy of many hungry kiddos. I wasn’t always the kid with the cool lunches, though. Funny how we always remember who they were! Here are a few snacks that’ll make your kid’s lunches stand-out from the rest :)!
Make your own fruit snack with this delicious and simple recipe for Fruit Leather Rolls! This recipe makes up to 20 strips of fruit leather, which means they will last all week (if sticky fingers don’t get ahold of them all in one day, that is).
Recess is never long enough! But somehow it seems our kiddos are dragging by the end of the afternoon. Sure, the reason for that might be that homework time begins as soon as they get home… ;) give them a little extra boost with these healthy Fruit and Nut Energy Bars.
A lunchbox isn’t complete without a fun dessert! These Pop Tart Cookies bring 2 popular childhood treats together in a creative and tasty way. Hopefully these will be devoured after the sandwich, not before—but we can’t promise that ;).
8 new snacks to put in the diaper bag for moms, tots
by Amy Hatch posted in Life & Home Here’s another fun post from our friends at POPSUGAR Moms! By Rebecca Gruber It’s easy to get lulled into a routine of buying the same snacks every time you visit the grocery store. You know the kids like them, you know you like them, and it doesn’t… Read more »
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Healthy Snacks for the kids, Root Chips
I love beets and my son will actually eat them however only as a chip so this recipe via spoon fork bacon is perfect ad looks delicious!
Serves 3 to 4
1 medium purple sweet potato, peeled
1 medium yucca root, peeled
2 medium red beets
salt to taste
vegetable oil for frying
1. Preheat oil to 350°F.
2. Using a mandolin or a sharp knife thinly slice root vegetables, about 1/8-1/16 inch slices.
3. Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.
4. Take one root vegetable at a time and fry, for about 4 to 5 minutes or until crisp and lightly browned around the edges (stirring the chips around with tongs occasionally so they don’t stick together).
5. Drain onto paper towels and season with salt. Repeat with remaining root vegetable slices. Allow chips to cool completely before serving.
**To Bake: Preheat oven to 350°F. Follow steps 2 and 3 from above. Toss vegetable slices with 2 tablespoons extra virgin olive oil or coconut oil and a generous sprinkle of salt and arrange in a single layer onto baking sheets. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 minutes or until chips have crisped. Season with salt and allow chips to cool completely before serving.
**To Pan Fry: Fill a skillet with 2 inches of vegetable, peanut or coconut oil and preheat to 350°F. Follow steps 2 through 5 until all chips have been fried. (it’s important to use this method in small batches to ensure a nice and even fry all around)