First, start with the staples. Every week try to have a variety of items from the list. All food should be ready to eat (you’ve already done all the peeling, slicing, or other prep work necessary) and are preferably finger foods. Here are some staples to consider:*Ants on a log (celery sticks filled with peanut butter topped with raisins)
*Carrot sticks, with ranch dip in a small Tupperware container
*Edamame
*Bags of apple slices
*Melon wedges
*Grapes
*Blueberries
*String cheese
*Mini low fat yogurts
*Dried peaches
*Individual bags of raisins or dried cranberries
*Individual bags of trail mix
Once or twice a week, surprise them with one of the “specials” of the house. The element of the unknown makes hitting the snack shelf even more fun—and makes sugary, processed foods a thing of the past. Here are a few ideas:
Homemade Guacamole
*3 avocadoes
*1 tablespoon lemon juice
*2 tablespoons of your favorite salsa
*2 tablespoons low fat sour cream
Using a knife, remove the avocado pits. Then using a spoon, scoop out the avocado flesh and cut into two-inch cubes. Place in a mixing bowl and add lemon juice, salsa, and sour cream. Mix on low speed until the dip is well blended and creamy.
Turkey Rollups
*1 sheet of hye roller flatbread
*4 ounces of cream cheese, softened
*2 tablespoons low fat ranch dressing
*4 slices turkey
*½ cucumber, thinly sliced
In a small bowl, whisk together the soft cream cheese with the ranch dressing. Using a small butter knife or offset spatula spread the cream cheese mixture to completely cover the top side of the flatbread. Lay slices of the turkey and cucumber atop the cream cheese. Roll up from the short side and slice into two-inch mini rolls. To store in the refrigerator, place a damp paper towel on top of the sandwiches (this prevents drying) and cover with plastic wrap.
Cashew Crunch Parfait
*2 cups old fashioned oats
*1 cup cashew pieces
*¼ cup vegetable oil
*¼ cup maple syrup
*2 cups frozen raspberries, thawed and drained
*low fat French vanilla yogurt
Preheat the oven to 350 degrees. In a large bowl add the oats, cashews, vegetable oil and maple syrup and stir until well combined. Line a baking sheet with aluminum foil and spread the oat mixture over it evenly. Bake for 20 minutes, stirring the mix every five minutes for even cooking. Remove from the oven and allow to cool completely.
To assemble parfaits, use small clear glasses. Alternate layers of yogurt with layers of the berries. Leave room at the top of the glass and your child can sprinkle the cashew crunch on top to finish off the parfait (store in a plastic container next to the refrigerator for easy
*Carrot sticks, with ranch dip in a small Tupperware container
*Edamame
*Bags of apple slices
*Melon wedges
*Grapes
*Blueberries
*String cheese
*Mini low fat yogurts
*Dried peaches
*Individual bags of raisins or dried cranberries
*Individual bags of trail mix
Once or twice a week, surprise them with one of the “specials” of the house. The element of the unknown makes hitting the snack shelf even more fun—and makes sugary, processed foods a thing of the past. Here are a few ideas:
Homemade Guacamole
*3 avocadoes
*1 tablespoon lemon juice
*2 tablespoons of your favorite salsa
*2 tablespoons low fat sour cream
Using a knife, remove the avocado pits. Then using a spoon, scoop out the avocado flesh and cut into two-inch cubes. Place in a mixing bowl and add lemon juice, salsa, and sour cream. Mix on low speed until the dip is well blended and creamy.
Turkey Rollups
*1 sheet of hye roller flatbread
*4 ounces of cream cheese, softened
*2 tablespoons low fat ranch dressing
*4 slices turkey
*½ cucumber, thinly sliced
In a small bowl, whisk together the soft cream cheese with the ranch dressing. Using a small butter knife or offset spatula spread the cream cheese mixture to completely cover the top side of the flatbread. Lay slices of the turkey and cucumber atop the cream cheese. Roll up from the short side and slice into two-inch mini rolls. To store in the refrigerator, place a damp paper towel on top of the sandwiches (this prevents drying) and cover with plastic wrap.
Cashew Crunch Parfait
*2 cups old fashioned oats
*1 cup cashew pieces
*¼ cup vegetable oil
*¼ cup maple syrup
*2 cups frozen raspberries, thawed and drained
*low fat French vanilla yogurt
Preheat the oven to 350 degrees. In a large bowl add the oats, cashews, vegetable oil and maple syrup and stir until well combined. Line a baking sheet with aluminum foil and spread the oat mixture over it evenly. Bake for 20 minutes, stirring the mix every five minutes for even cooking. Remove from the oven and allow to cool completely.
To assemble parfaits, use small clear glasses. Alternate layers of yogurt with layers of the berries. Leave room at the top of the glass and your child can sprinkle the cashew crunch on top to finish off the parfait (store in a plastic container next to the refrigerator for easy
No comments:
Post a Comment