Snacks



Snack Ideas:

Hummus(homemade) spread on pita and fresh veggies on top or stuffed inside.

Ants on a Log : Celery with Peanutbutter(or any other nut butter) and with raisins laid in a single row. A healthy cafe I went to served that on the children's menu, they called it "ants on a log"...I love celery this way...it's the perfect chewy, crunchy, all around delicious taste...and I'm not a big raisins fan...so that's saying something!

Fill each cup of a muffin tin with little snack foods, nuts, dried fruit, cheeses, whole grain crackers or sticks...set it out on the table and let the kids munch on it through out the day

Have some baked good you've made in a tub that can be eaten from through out the week or half the week, such as healthy muffins, healthy cookies, trailmix 'homemade', etc.

Recipes for snacks:

Yummy Granola Bars(half healthy)

Ingredients-
4 1/2 c. quick oats
2- 14oz cans sweetened condensed milk
4 T. butter
1 t. vanilla
1/3 c. oat bran
1/3 c. wheat germ
1 c. shredded sweetened coconut
1 1/2 c. sliced almonds
1 c. dried cherries
1/2 c. dried chopped apricots
Dove chocolates(12 pieces)
1/2 c. semi-sweet chocolate chips
*can substitute for your favorite dried fruit

Preheat oven to 350 degrees. Butter 11X 15 bar pan. Combine all ingredients, except chocolate and press into bottom of bar pan. Bake for 20-25 minutes, until edges are lightly browned. These will be chewy, if bake longer they get more crunchy. Melt chocolate dove and choc. chips together, in pan, low heat, immediately paint on melted chocolate to bars and let cool. Cut into bars, set on cookie sheet, refrigerate. Store in fridge in airtight container. They will harden in fridge, otherwise crumbly and messy to cut into. they are delicious though!


Serene’s Healthy Snacks for Children:
Creamy Popsicles
2 packages of silken firm tofu
1 12oz can of 100 percent juice concentrate
Handful of fresh fruit, e.g. strawberries
Blend in blender and pour into Popsicle molds
(You could use apple concentrate with strawberries, or pineapple concentrate with banana, etc.)

Yogurt Yum

This is fast alternative to dairy yogurt for children with lactose intolerance.
1 package of silken tofu
Lemon juice to taste for tartness
1 tsp. honey or more
Fresh fruit of choice, e.g. strawberries, blueberries, peaches, cherries.
Natural vanilla essence for vanilla yogurt.
Blend, and enjoy by itself, or with granola.

Savory Sprinkle

(This is actually Evangeline’s recipe that we all use).
In coffee grinder or blender mix
1/2 cup Nutritional yeast
½ cup raw sesame seeds
½ tsp. sea salt
Blend until well mixed.
Add to all foods, e.g. salads, soups, especially good on popcorn.

Creamy Cream Cheese

1 packet of regular tofu
Handful of sunflower seeds
1 recipe of Savory Sprinkle
Three squirts of Braggs Liquid Aminos (or soy sauce)
Extra handful of Nutritional Yeast for extra cheesy flavor
Optional:
1/8 tsp. garlic powder
1 tsp. onion powder
Dried or fresh herbs, e.g. chives, basil or dill
Blend with in food processor or hand held blender
Put on crackers, sandwiches, in celery, or make lettuce burritos

Rejuvenation Bars

1 cup sprouts your children have made
1 cup of sprouted grain, e.g. spelt, wheat
1 cup raisins
1 cup almonds
4 Tbs. Coconut
Blend in food processor. Put almonds in first so they are well ground. You may need a few Tbs. of water to keep disk moving. It will not blend into a paste unless the sprouts are lengthy – full two or three day’s growth.
Shape into logs and roll in coconut. They will keep for three weeks in the refrigerator, or can be frozen. These bars are high in nutrition and iron, and full of protein and vitamins. Even your young children can be involved in the sprouting process and rolling the bars in coconut.

Baked Tofu Fingers

Cut up tofu food into finger sized strips
Marinate in Braggs Liquid Aminos and other seasonings, as you desire, e.g. garlic powder, onion powder, herbs etc.
Sprinkle with Nutritional Yeast
Place on baking try and bake or non-stick skillet until firm on both sides.

Dinosaur Mud Balls

Place in a bowl the following ingredients:
¾ cup tahini (ground sesame paste)
¾ cup carob
1 Tbs. Honey
½ cup raisins
½  - 1 cup nuts or seeds as you desire
Mix together and roll into balls and put on plate. Place in freezer until hard. Remove to container and take one whenever you feel the inclination.

grandchildren call my mother’s CHEWY OAT BALLS)

Melt together 1 cup honey and ½ cup butter (soy butter for vegetarians) Or you can use tahini instead of butter.
Take off the heat and add the following:
4 cups rolled oats
½ cup sunflower seeds
½ cup dried apricots (use the unsulphured brand)
You can also add raisins, dates, nuts, and preserved ginger as you wish. If I don’t have apricots on hand, I leave them out and use something else.
Add sufficient milk powder to bind the mixture (about ¾ cup)
Wet your hands and roll into balls and then roll in coconut.
Place on plate in fridge or freezer until hard and then transfer to container. Keep in fridge or freezer as you wish.