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Healthy Snack Recipes for Kids

Updated on November 13, 2012

Opting for the healthy choice.

As a mom, I have always searched for easy and healthy snacks for kids, instead of reaching for the packaged products in my cupboard. It is imperative to introduce healthy eating habits to children as early as possible, as this is a skill they will carry with them as they start to make their own food choices. I also understand, as a mom who works full time outside of the home, how hectic life can be, and the temptation to just pick easy to grab sugar, and preservative filled products out of a box. So if you are struggling getting your little ones to snack healthy, here are some recipes sure to please even the pickiest of pallets.

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Super Quick and Easy

These next few recipes are the epitomy of easy. These require very little preparation, and consist of ingredients that you would usually find already stocked in you home.

Fruit Kebabs with Yogurt Dip

  • 2-5 thin plastic straws (cut the bendy end off)
  • 8-10 strawberries
  • 1 banana, sliced
  • 8-10 cubes of melon (your choice)
  • 3/4 cup of strawberry or vanilla yogurt

Thread the fruit onto the straws, alternating between them. Serve with the yogurt in a small bowl for dipping. Makes 3-4 servings. Feel free to choose any soft fruit for this recipe, and get the kids to help!

Ants on a Log

  • 3 stalks of celery, cut into 3-4 pieces (approx. 2" long)
  • 4 tbsp of smooth natural peanutbutter
  • 1/4 cup of raisins

Peel off stringy bits on back of celery. Spread peanutbutter into the hollows of the celery. Dot the peanutbutter with raisins to resembles ants marching in a line on the celery "log". Makes 3-4 servings.

Yogurt Pops

  • pkg of 6 Minigo (or whatever brand you prefer) yogurt
  • 6 popsicle sticks

Poke popsicles sticks right through the lid of each yogurt cup. Place in the freezer. Serve frozen. Makes 6 popsicles.

 

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Easy to Make Snacks

The following recipes do require a little more preparation then the above list, but they are still easy, and they make more servings, so you can easily refridgerate or freeze the leftovers.

Muesli Bars

  • 3 and a half cups of unsweetened muesli (without whole nuts)
  • 3 tbsp ground pumpkin seeds
  • 1/2 cup of dried, chopped apricots (or cranberries)
  • 1/2 chopped dates
  • 4 and a half oz of butter
  • 1/2 cup raw brown sugar
  • 4 tbsp of honey
  • 2 ripe bananas, mashed

Preheat oven to 180°C/350°F. Lightly grease a baking pan. In a large bowl, mix together the muesli, pumpkin seeds, and dried fruit. Heat a small saucepan, and add the butter with the sugar and honey and melt together. Add the bananas. Pour this mixture into the muesli and stir well. Transfer into baking pan and press mixture down with with the back of a spoon. Bake in the oven for 20-25 minutes until golden brown. Allow to cool, then cut into bars. Makes 10-12 bars.

Vegetable Rosti Cakes

  • 4 carrots, peeled and grated
  • 1 zucchini, grated
  • 1 small onion, peeled and grated
  • 4 white potatoes, peeled and grated
  • 1 tbsp all purpose flour
  • 1 egg beaten
  • 3-4 tbsp of vegetable or canola oil for shallow frying

Mix the vegetables together in a bowl. Pour the mixture out onto a clean tea towel, pull up the sides and squeeze tighly to remove excess water. Put mixture back into the bowl, and add the flour and egg. Take about 2 tbsp of the mixture and shape into a flat patty or cake. Repeat until all the mixture has been used. Heat the oil in a large skillet, and add the cakes to it. Gently fry until golden brown on both sides, remove the cakes with a spatula and let drain on paper towels to remove excess oil. Makes 8-10 servings.

Corn Fritters

  • 4 tbsp of whole wheat flour
  • pinch of black pepper
  • pinch of ground coriander seeds
  • 2 large eggs, beaten
  • 3 tbsp of finely chopped onion
  • 2 rbsp of finely chopped chives
  • 1 tbsp of finely chopped coriander
  • 12oz can of corn, well drained
  • 2-4 tbsp of vegetable or canola oil (for frying)

Put the flour, black pepper and ground coriander in a bowl and mix well. Add the beaten eggs, stirring thoroughly to make smooth batter. Add the onions, chives, and fresh coriander. Then stir in the corn until evenly distributed throughout the batter. Heat the oil in a large skillet. Ladle about two heaping tbsp of the batter into the skillet, you will be able to get several fritters into the frying pan at the same time. Cook for a few minutes on each side, and drain on paper towels when fully cooked. Makes 12 fritters.

 

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Get the Kids Involved

The best part about making snacks for your kids, is getting them involved in the process. Not only will they get excited about eating the snack, you'll spend some quality time with them too. Treats like these will not only be delicious, they are also packed full of nutrients to keep your little ones going. I hope this was helpful and inspired you to get in the kitchen with your children.

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