01 Aug Snack Smarter!

Snack Smarter!

Kid-approved snacks

Smart snacking can mean the difference between feeling energetic or fatigued. Plus, proper snacking can help deliver the nutrients children need to properly develop, both physically and mentally. When your household is craving something sweet or savory to tide everyone over to the next meal, these make-ahead wee-eats will earn you the Snack Master crown!

Pesto Dip Pepper Poppers

Sweet baby peppers serve as a nutritious delivery method for this pesto-like dip. You can also spread the dip into celery crevices.

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Course Appetizer, Snack

Servings 6

Ingredients

  

• 1 ½ cups cooked or canned navy beans
• ½ cup soft tofu
• 1 cup fresh basil
• 2 tablespoons olive oil
• Juice of ½ lemon
• 1 garlic clove chopped
• ½ teaspoon salt
• 12 mini bell peppers

Instructions

 

• In food processor container, place beans, tofu, basil, olive oil, lemon juice, garlic, and salt and blend until smooth.
• Slice off tops of bell peppers and remove seeds inside with either a small knife or your finger. Using small spoon, stuff peppers with dip.
• Enjoy!

Keyword appetizer, peppers, pesto, poppers, snack

PB&J Ice Cream Bars

This riff on everyone’s favorite childhood sandwich is a delicious snack on a sultry summer day.

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Course Dessert

Servings 6

Ingredients

  

• 3 large frozen bananas cut into chunks
• 1 cup raspberries
• ⅓ cup peanut butter
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ⅓ cup unsalted roasted peanuts

Instructions

 

• Line 9 x 5 in (23 x 13 cm) loaf pan with parchment paper large enough so there is a 1 in (2.5 cm) overhang.
• In food processor container, place banana; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl; add raspberries, peanut butter, vanilla, and salt; continue blending until creamy. Be careful not to over blend to the point where bananas begin to melt. Pulse in peanuts.
• Place banana mixture in pan and spread out into an even layer. If desired, sprinkle some additional peanuts on top. Place in freezer until frozen solid, at least 4 hours.
• Using parchment paper overhang, lift frozen block out of pan and, using serrated knife, carefully slice into 8 bars. Store in airtight container in freezer for up to 1 month.
• Enjoy!

Keyword dessert, ice cream, Kids, snack

Sweet Potato Mini Egg Cakes

These mini-sized egg cakes offer up a savory way to work more protein and vegetables into snack time. Serve at room temperature or warm in the microwave.

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Course Breakfast, Snack

Servings 6

Ingredients

  

• 1 tablespoon grapeseed oil or avocado oil
• 1 cup diced yellow onion
• ½ teaspoon salt divided
• 2 cups grated sweet potato
• 2 garlic cloves minced
• 6 large eggs
• ¼ cup milk
• 1 large red bell pepper chopped
• ½ cup grated parmesean or gruyere cheese
• 2 teaspoon fresh thyme
• ¼ teaspoon black pepper

Instructions

 

• Preheat oven to 375 F (190 C).
• In large skillet over medium, heat oil. Add onion and 1/4 tsp (1 mL) salt; cook for 5 minutes, or until softened. Add sweet potato and garlic; heat just until potato is tender, about 2 minutes.
• In large bowl, whisk together eggs and milk. Stir in red bell pepper, cheese, thyme, remaining 1/4 tsp (1 mL) salt, and black pepper. Stir in cooked vegetables. Divide among 16 mini-sized greased muffin cups. Bake until egg cakes are set, about 15 minutes. Let cool for a couple of minutes before unmoulding.
• Enjoy!

Keyword breakfast, eggs, snack, sweet potato

Recipes Provided by Alive Magazine