The 20 Best Snacks for Kids

When it comes to kids, I think they are precious but I don't have any at this time in my life (because I like to give them back to their parents lol ) but that's okay because I'm sure a lot of my readers do and I want to make sure that their little cherubs, devils, or heathens are taken care of health wise too!! So with that being said, I found this little article in Parents Magazine and thought it could be helpful to some of you who are struggling with picky eaters or for those of you who just need some inspiration or creativity in some snack foods for your kids.

Fruity Salsa

Your kids will love this fruity combination of tomatoes, cantaloupe, apples, and a hint of lime. If you want to tone down the heat, use just one seeded jalapeno or none at all. Packed with lycopene from the tomato, vitamins A and C from the melon, and fiber from the apple, this healthy and delicious snack is a big winner.  

After School Dip

Raisins have a lot of good things going for them such as fiber, potassium, and vitamins. Even if your picky eaters aren't going for a handful of raisins out of the box, here is a super yummy raisin snack they won't be able to pass up. Kids will love to dip and swirl apple wedges or carrot sticks for a healthy and delicious scoop of creamy covered raisins.

Ham and Cheese Crepes

 These little breakfast wonders will have your kids lining up at the stove for more!! Make a bunch and freeze them for the week! 

Nutty Fruit and Popcorn Mix

There is no end to the possibilities and options with this great mix. 

Ingredients: 

• 1 package (6 to 7 cup yield) plain microwave popcorn (I have an air popper so I use that with butter flavored cooking spray instead of real butter or oils) 
• Nonstick cooking spray 
• 2 - 3 tablespoons grated Parmesan cheese (or you can use the popcorn seasoning like white cheddar which only has 2 calories per 1/4 teaspoon) it comes in a bazillion different flavors. 
• 2 cups potato sticks (optional) 1 1/2 cups peanuts or almonds (or roasted Edamame - find it in the health food section) 
• 1 cup mixed dried fruit 

Directions:   Pop popcorn according to package directions. Pour popcorn into a very large bowl; coat lightly with cooking spray. Sprinkle popcorn with Parmesan cheese; toss gently to coat. Stir in potato sticks, peanuts, and dried fruit.

source: Parents

Confetti Yogurt Pops

These are sooo pretty!!  You can use whatever kind of fruit that you want and for a little extra health kick, use a whole wheat pretzel stick instead of the white flour ones.  Make sure you give this to your child with a bowl and spoon too because if they lick it to hard, the pretzel might break and we don't want any body crying cuz their popsicle is on the floor! 

All you need are 2 cups low-fat vanilla yogurt ( or you can use toddler yogurt - less sugar) 1 cup assorted berries (raspberries, blueberries, blackberries, chopped strawberries) 5 pretzel rods, halved, or 10 baked snack stick crackers .  To Make It,  gently stir together the yogurt and fruit in a large bowl. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. (Dixie cups would be great!)  Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving. These will keep in the freezer for up to a month. Makes 6 pops.

Source: Parents 

Peanut Butter and Raspberry Pops

This sweet treat has plenty of protein and fiber

Ingredients:

• 1/2 cup smooth peanut butter 
• 1 cup plain low-fat yogurt 
• 1 cup reduced-fat milk 
• 2 - 4 tablespoons honey, divided 
• 2 teaspoons vanilla extract 
• 1 1/2 cups raspberries 
• 2 cups raspberry juice or raspberry juice blend 
• 1/4 cup sesame seeds (optional) 

To make these yummy frozen delights:

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Recipe adapted from Parents Magazine Online  Photo by Emily Brooke Sandor.