Wholesome After School Snacks
It’s the afternoon. School is out and everyone is exhausted. And hungry. Very, very hungry. Snack time to the rescue!
Keep in mind that making a healthy snack for your little one doesn’t mean you have to go all BlueRibbon on your family and pull out all of the appliances. Incorporating more whole and homemade foods can be a simple process. It just takes some organization and planning. Keep a running list of nutritious foods your kids like to eat between meals and make sure your fridge is always stocked with fresh fruits, veggies, and organic dairy products while your pantry is replete with healthy nuts and nut butters, seeds, and rice cakes. That way, when the kids complain that they’ve never been so famished, you’ll have all the ingredients you need to put a plate together that will tide them over until dinner while providing great nutrition.
Snack time provides an opportunity to incorporate what we like to call “second lunch” or “first dinner.” Don’t just limit yourself to traditional “snack” foods. Who says you can’t have soup at 3 pm? Not us! Kids love chips and dip? Mix some organic protein powder into freshly mashed guacamole or hummus before loading up those wheat-free crackers. Or make a veggie platter with zucchini, carrots, broccoli, and your child’s favorite organic dressing for dipping. And while you’re at it, get those little hands involved in the preparation process!
Almond Butter & Coconut Rice Cakes
(Gluten-free, Dairy-free, Egg-free, Soy-free, Vegetarian, Vegan)
Serves 2
2 brown rice cakes
3 tablespoons organic almond butter
2 tablespoons dried cranberries
1 tablespoon finely chopped fresh basil
2 teaspoons pumpkin seeds
¼ teaspoon coconut flakes
¼ teaspoon fresh lemon zest
Lay the rice cakes on a flat surface. Spread the almond butter onto each rice cake using a knife. Top with the remaining ingredients and serve immediately.
Gluten-Free Ricotta Toast
(Gluten-free, Egg-free, Soy-free, Refined Sugar-free, Vegetarian, optionally Dairy-free and Vegan)
Serves 2
2 slices gluten-free bread
2½ tablespoons ricotta cheese or dairy-free yogurt
1 teaspoon melted almond butter
1 teaspoon honey
1½ tablespoons sliced almonds
½ teaspoon orange zest
Toast each piece of bread until golden brown. Transfer to a large plate. Top each slice of toast with the ricotta cheese, covering the entire surface of the toast. Drizzle the almond butter and honey on top of ricotta cheese. Top with sliced almonds and orange zest.
Written by Amie Valpone
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