10 Snacks Kids and Grandparents Can Make Together
No-Bake Almond Butter & Banana Energy Balls
Recipe by Laura Miner of Cook At Home Mom
“These five-ingredient energy balls are absolutely delicious and made in a snap with wholesome pantry staples,” says Miner. “And no baking is required to make these fabulous treats! They come together by simply mixing the ingredients together and forming into balls, then dipping in the chocolate sauce.”
- Peel and smash the banana with a fork. Measure out the remaining energy ball ingredients and add them to a bowl.
- Mix well, using a fork to blend the peanut butter and banana into the mixture and combine it well. Place the mixture in the fridge for about 10 minutes to chill.
- Use your hands or a mini scoop to roll the mixture into 10 to 12 even balls.
- In a small dish, gently warm the chocolate chips and coconut oil in the microwave for 30 seconds at a time, and stir until melted and smooth.
- Dip each energy ball into the chocolate mixture to coat and set back onto a dish until it hardens. Enjoy right away or store in the refrigerator for later.
Ants on a Log
Recipe by Healthy Little Foodies
This is a classic childhood snack that many grew up with. For adults, it can be a fun dose of nostalgia. And for kids, ants on a log can be a tasty snack that’s not only visually appealing but also fun to eat. The best part is it only involves a handful of ingredients and is extremely easy to make!
Once you’ve made the classic version, don’t be afraid to try some fun variations.
Instead of celery, try:
- Cucumber (slice in half, lengthways and scrape out seeds)
- Banana (slice in half, lengthways)
- Apple (cut into wedges)
- Pear (cut into wedges)
- Peach (cut into wedges)
- Nectarine (cut into wedges)
You can swap peanut butter out for:
- Any nut butter
- Cream cheese
- Cottage cheese
- Mashed avocado or guacamole
- Greek yogurt
- Other dips/spreads (beetroot dip, carrot hummus, bean dip, tzatziki, etc.)
And instead of raisins, try:
- Other dried fruit, like apricots, dates, figs, pineapple, etc. (cut into raisin-sized pieces).
- Sweet corn
- Cherry tomatoes
Recipe by Charlie McKenna, founder and Chef of Lillie's Q, a Southern BBQ restaurant company and CPG brand
“Pimento cheese is a great recipe for parties, tailgating, and holiday gatherings,” says McKenna. And it’s pretty easy to make! “This is a great way for kids to try just a little bit of spice. It can be served up on tasty crackers, bread sticks, or pretzels,” McKenna adds. Dips and spreads are the perfect thing to make with kids because you don’t need a ton of tools or time.
- Lightly coat serrano peppers in oil and roast in the oven at 375 degrees Farenheit until the skin blisters. Take out the peppers and place in a covered container until cool.
- Remove skins and seeds. Micro dice the peppers and set off to the side.
- Shred the sharp cheddar. (For an easier recipe, use shredded cheese.)
- Mix everything together thoroughly in a large batch.
- Take smaller batches and whip with a mixer until the mix is light and fluffy.
- Place all whipped batches together, cover tightly and store in the fridge until ready to enjoy.
*Note: If you’d like a less spicy pimento cheese, go easy on the peppers.
Recipe by Adriana Maiotti, courtesy of FARE
“As a chocolate lover, energy bites and truffles are some of my favorite snacks to make and enjoy throughout the week,” says Maiotti. These desserts can be made quickly from a variety of ingredients: sunflower seeds, maple syrup, oats, pureed dates, or mini chocolate chips. “Due to the flexibility of this recipe, ingredients can easily be exchanged for allergy-friendly alternatives,” Maiotti adds. This specific recipe contains coconut, but sunflower seeds or gluten-free oats could also work. Be creative with the combinations. Maiotti says you can add any flavors you wish, as long as there is a good balance of binding and dry ingredients.
- Melt the chocolate. (Maiotti suggests heating for 30 seconds in the microwave, stirring in some coconut oil, and then microwaving until fully melted for another 30 seconds.)
- In a medium bowl, stir together the melted chocolate and the shredded coconut.
- Add in the cranberries, mixing until well combined.
- Cool in the refrigerator if needed, so the mixture solidifies slightly.
- Shape into mini snowballs and roll to coat in the extra coconut.
- Store in the refrigerator.
Recipe by Amber Rodenas, RD, LDN, owner of Seeds and Sprouts Nutrition for Kids
Anything with the word “pizza” in its name is sure to catch a kid’s attention. This can be served as a snack, or even enjoyed for breakfast. “The whole-grain English muffin and fruit provide a fiber-filled breakfast or snack, and kids love putting on their own fruit toppings,” says Rodenas.
Low-Sugar Chocolate Cupcakes
Recipe by Kristina Zalnieraite, RD and medical consultant with diabetes management app Klinio
“More than 1 in 4 people over the age of 65 have diabetes, so here's a way for grandparents to still enjoy their sweets without impacting their blood glucose levels,” said Zalnieraite. “Healthy habits start early for kids. If grandparents can get them to cut back on their sugar intake with these popular desserts, everyone gets healthier. This is especially important for grandkids who have a relative with diabetes. The earlier they adopt these healthy habits, the better.”
- Preheat the oven to 350 degrees F. Prepare muffin tins by greasing or baking with cupcake liners.
- In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Make a well in the center of the dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until the ingredients are well combined. Allow to sit for 5-8 minutes.
- If mixture becomes thicker in consistency, then you can add 2 tbsp. of water to batter until it reaches your desired consistency.
- Spoon 2 tbsp. of batter into each tin. Bake 20 to 22 minutes, or until a toothpick comes out clean.
- Frost with your favorite low-carb frosting or whipped cream and enjoy!
Berry Ice Pops
Recipe by Kelsey Riley of Planted in the Kitchen
These ice pops are fun to make. “They’re also dairy-free, gluten-free and dye-free, accommodating a number of dietary needs and preferences,” says Riley. “These homemade popsicles are great to help beat the summer heat but can be enjoyed all year long!”
Recipe by Healthy Little Foodies
This recipe is a fun way to incorporate a variety of colorful fruit. It’s a beautiful way to “eat the rainbow” and even includes a fun dipping sauce. What’s more fun than fruit on a stick? It’s a great snack for a refreshing summer’s day.
Apple Peanut Butter Sandwiches
Recipe by Healthy Little Foodies
It’s said that an apple a day keeps the doctor away. But getting kids to eat one can be easier said than done. This recipe can help sneak in a dose of fruit. It also contains nut butter for an extra protein boost.
- Place the apple horizontally (so you’re cutting through the core) on a chopping board and cut into slices approx. 0.5 cm (1/4 inch) thick. Each apple should yield about 6 slices.
- Match the apple slices into pairs that are most similar in size.
- Remove the core from the center of the apple by using small cookie cutters. Make sure to use the same shape on the matching apple pair.
- Spread 1 Tbsp. of peanut butter on one slice of each matching pair
- Sprinkle with toppings (optional).
- Top with matching apple slice to form a sandwich.
- If you don't have small cookie cutters then either use an apple corer or a sharp knife to remove the core.
- If not eating straight away, brush a little lemon juice on the cut apple flesh to help prevent browning.
- For a nut-free version, replace the peanut butter with sunflower seed butter or tahini.
Low Carb Pumpkin Muffins
Recipe by Erin Palinski-Wade, RD, CDCES, LDN, CPT
Muffins can be a great way to sneak some healthy ingredients into a tasty snack. These are filled with fruit and fiber, as well as protein from the nut butter and eggs. And for the chocolate lovers, you can toss in a handful of chocolate chips. You can also make a big batch and store these in the freezer to pull one out whenever you’re ready for a quick bite.
- Preheat the oven to 350 degrees F. Line the muffin pan with cupcake liners and keep it ready.
- In a medium bowl combine the dry ingredients: coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.
- To a blender, add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.
- With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22 minutes until the muffins look golden on top and a toothpick inserted into a muffin comes out clean.
- Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.
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