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Posts tagged under Snacks. Show all posts.
While I may be obsessed with hot drinks (tea is a passion of mine), in the summertime, I’m completely in love with cool snacks. This weekend, my two year-old just discovered the joy of her first popsicle (and her face/hands/clothing had the joy of experiencing it as well). Knowing that my passion has passed on to the next generation, I’m really excited to try making our own versions with these fab new popsicle-making products that we featured. I especially like the idea that they’re both eco-friendly and help keep little fingers a little less sticky.
However, I also recently had the chance to enjoy a new version of one of my fave summer treats in the office the other day: Skinny Cow Cookies ‘N Cream ice cream sandwiches. With only two grams of fat, and only 150 calories, I don’t feel quite as guilty reaching for one.
So whether I’m enjoying my own frozen concoctions, or munching on a skinnier version of the classic ice cream sandwich, I know I’m set for the summer.
What are your favourite summer treats?
Quick & Easy Party Snacks
Nut-free snacks needed for one beach party, one birthday celebration party and one end of the year party…all in one week! Sound familiar?
It’s the end of the school year, and this means lots of fun for the kids, but lots of work for mom. Between buying teacher gifts, helping kids make thank-you cards and sorting through the over-flowing grocery bags full of ‘artwork’…there is hardly enough time to come up with creative party snack ideas.
So, whenever I am stuck for a simple party snack idea, I fall back on one of my childhood favourites—cereal squares. Sometimes I make Rice Krispie Squares, other times I get requests for Fruit Loop Squares and if I feel like mixing it up a bit, I throw in a little bit of whatever cereal I have left in the pantry (Cheerios, Bran Flakes, Rice Krispies, Life) and make a mixed cereal square. For the beach party this week, I have chosen to make Fruit Loop Squares; for the birthday celebration, Corn Flake Squares and for the end of year party—fruit kebobs. Kids eat more fruit if you put it on a stick!
Cereal Squares
Makes 24 squares
You’ll Need
- 3 Tbsp butter or margarine
- 1 package regular-sized marshmallows or 4 cups miniature marshmallows
- 6 cups dry cereal
Prep and Cook
- In a large pot, melt butter over medium heat.
- Stir in marshmallows until they have melted.
- Remove pot from heat and stir in the cereal.
- While it is still warm, transfer cereal from the pot to a 9” x 13” pan.
- Press down firmly on the cereal with buttered spatula or hands until it is spread evenly.
- Cut into whatever size or shape you wish.
Good to know: If you are making your squares for a specific theme, add a few drops of food colouring to the mix or decorate them with coloured sprinkles or icing.
Mouthwatering Melon
We’ve mentioned before how we’re wild about watermelon and the hydration benefits that come with this delish fruit. We also like that it’s a low-fat, cholesterol-free summer treat. But it’s much more than a pretty pink (and green) face. In fact, this fruit is a source of vitamin C, Thiamine, vitamin A, vitamin B6, the antioxidant lycopene, and citrulline ( an amino acid that plays a role in helping the body heal its wounds).
While it’s a great snack in its pure form, sometimes it’s nice to spruce it up a bit, especially if it’s in competition with other summer treats (like ice cream, or popsicles). That’s why we love the recipes that the National Watermelon Promotion Board is sharing, making this fruit even more mouthwatering than ever.
Rather than dish out a classic sundae, try out a Watermelon Banana Split. Take that ice-cream scoop, and dole out three scoops of watermelon to start. Add your banana slices, then top with fresh fruit (and maybe a sweet sauce such as maple syrup or caramel) and voila! I’m excited to try this one with my toddler.
For adults, we liked the Snow Capped Watermelon Mountains, a classy dessert idea that is a simple, elegant ending to an evening barbeque. Using a flat dish, cut out 3 to 4 inch watermelon ‘pyramids’ (aka mountains) and place on a platter. Add a dollop of whipped cream on the top, a sprinkle of icing sugar around the edges, some white chocolate and shredded coconut and you’re done.
That’s what we call healthy, heavenly hydration. What are your favourite watermelon recipes?
Last week, while surfing for new lunch recipes, I came across a fabulous food blogger from New Hampshire, Lily Anette. In her blog, Lily shares her wonderful collection of family-friendly recipes, food photography and tips for getting children to experience new ingredients and recipes.
From her Ginger Honey Baked Chicken Drumsticks to Pancetta Baby Tomato and Herbs Tart (save time by using a store-bought tart shell) to all of her wonderful Bento-style lunches, Lily’s recipes and photographs will inspire you to become more creative in the kitchen.
Whether you are packing school lunches or making lunch at home, encourage your children to eat healthy, well-balanced lunches, by incorporating numerous fruits and vegetables, meat and alternatives and grains—all in small portions.
Check out August Bento Days 2.
I can’t wait to try her Chicken and Bacon Pasta Bake!
What is your favourite new food site?
Snacked Out
Next to the daily challenge of packing a nutritious lunch for the kids, is the daily challenge of providing them an after-school snack that will fuel them through ballet class, hockey practice or a piano lesson but not fill them up so much that they don’t eat any dinner.
Most children need to eat every three to four hours to replenish energy stores and recharge their bodies, and an after-school snack is a necessary component of a school-age child’s overall nutrition intake. In other words, it’s kind of like their fourth meal of the day, so I like to treat it that way and think of the Food Guide Pyramid to plan after-school snacks, just as we do for meals. Although I do include the occasional cookies or other sweet snacks, I also try to:
- Choose whole-grain foods such as bagels, English muffins, breads and cereals to provide energy and fibre
- Include fruits and vegetables for color, variety, crunch, and nutrition
- Include foods with protein, such as milk, yogurt, cheese, peanut butter, tuna, poultry and meat products
Some mini-meals my gang enjoys after school include:
- Mini-pizzas made on English muffins, topped with low-fat, grated cheese and chopped green pepper or other veggies
- Breakfast cereal served with fruit and low-fat milk
- Rice cakes or whole wheat bread topped with peanut butter and sliced bananas or strawberries
- Raw veggies served with hummus
What are your kids’ favourite after-school snacks? Savvy moms want to know!
It’s amazing how the luncheon meats of past were so ‘full’ of things that they now are free of—fats, nitrates and other chemicals that are next-to-impossible to pronounce. And that’s not including what part of the animal that the so-called ‘meat’ actually came from.
The idea of pizza growing on trees is absurd. The idea that old-fashioned luncheon meat was actually good for you may have been even more so. Here at SavvyMom, we are major advocates of healthy meat options, such as the Life Choices Hot Dogs that are now sporting SavvyMom Approved stickers (yep, we liked them that much), and we’re always looking to find more meat products that are good for our kids (and us, too).
Recently, we tried sandwiches featuring luncheon meat from Freybe Gourmet Foods who are launching their Naturally Freybe line of hormone, preservative and antibiotic-free meats that are perfect for kids’ lunches. We loved the roast beef, ham, and turkey sandwiches and liked that the cold cuts were made from whole muscle meat (rather than the ground-up processed version created from a range of parts that old school bologna happens to be from).
Another great option that we’d pack in our kids’ lunch boxes are the cold cuts from Maple Leaf Natural Selections. Their philosophy is simple: natural ingredients you can pronounce and nothing added that you wouldn’t want to serve to your loved ones. They make oven-roasted, or smoked and uncured ham, chicken and turkey breast. What we thought was interesting is that celery salt is used as a natural preservative so they have done away with all kind of unpronounceable chemicals in the ingredients.
So all this ‘meaty news’ means that making lunch is a slice again. Do you have a healthier option to recommend?
It’s pumpkin carving time again, and with that comes the inevitable pile of seeds. But don’t throw those seeds out with the rest of the pulp or you’ll be missing out.
Roasted pumpkin seeds are a delicious snack you can make to add a little more flavour to the Halloween festivities. Their nutty taste is great on its own and can also be enhanced by the addition of your favourite sweet or savoury spices. And the kids get a kick out of the fact that you can eat something that came out of their jack o’lantern!
Here’s how:
- Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is best to do just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
- Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
- Bake at 325°F until toasted brown, checking and stirring after 10 minutes. Actual time will depend on the thickness and size of the seeds so be sure to watch them carefully and stir regularly.
- Remove from the oven and sprinkle with salt (kosher salt is best if you have it). Steak spice, chile seasoning or flavoured popcorn salts are other options for adding flavour. A sweet version can be made by sprinkling with sugar and adding a little cinnamon or ginger.
- Let cool and store in an air-tight container.
How do you enjoy your pumpkin seeds?
Keep the Doctor Away
I didn’t think we’d ever do it, but somehow we managed to make it to the bottom of the basket of apples that we toted home from our trip to the apple orchard back in September.
Apples are a delicious and nutritious snack option for kids and adults. They are high in anti-oxidants and fibre and they also help reduce tooth decay. Apples are a great snack on their own—whole, sliced or served with dip. Or, for those who love to bake, serve them in a crisp or bake them in muffins.
Another one of the easiest ways to serve apples is baked. As a child, baked apples were one of my favourite snacks. Simple and delicious. My kids love them just as much as I do.
The next time your kids ask for a snack, point them to the bowl of apples. Baked apples—a perfect after-school snack, but elegant enough to serve for dessert at a dinner party.
Baked Apples
Serves 4 to 6
You’ll Need
- ½ cup water
- 4–6 small, firm, tart apples (Mac, Granny Smith, Cortland)
- ¾ cup quick-cooking oats
- ½ cup brown sugar
- ¼ cup chopped walnuts/almonds, toasted
- ¼ cup raisins/cranberries
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 2 Tbsp cold butter, cut into small pieces
Prep and Cook
- Preheat oven to 350°F.
- Core apples through the top, removing core and seeds, stopping before you get to the bottom.
- Make a horizontal slice through the peel of each apple, so the apples don’t burst.
- Pour water into the bottom of a shallow baking dish and sit apples upright in the bottom.
- In a small mixing bowl, combine oats, sugar, nuts, raisins, nutmeg and cinnamon.
- Divide and spoon the mixture into the apple centres and top with butter.
- Cover the apples tightly with aluminum foil and bake for 30 minutes.
- Uncover, baste with any drippings from the pan and continue baking uncovered for another 10 minutes (or until brown and soft).
- Remove from the oven and set aside to cool.
- Serve warm with a drizzle of syrup from the pan.
Granola Goodness
One of my favourite anticipations of the holiday season is whether Denise, our EatSavvy Editor, is going to make some of her famous Homemade Granola as her signature holiday gift. Upon my return from visiting family over the holidays this year, I was not disappointed. On my desk, nicely packaged, was my very own supply of granola, just in time for ski season. I am looking forward to the next few winter weekends when I know I will be fueled by this delicious breakfast treat. Make some for yourself—it’s perfect for a special Valentine’s breakfast, or just for getting you through your busy day. And packaged in a Mason jar, it makes for a great hostess gift if you are heading away for a winter weekend to visit friends.
Homemade Granola
Recipe adapted from Dish Cooking Studio
Makes 10–12 cups
You’ll Need
- 4 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 1 cup cashews, unsalted
- 2 tbsp flax seeds
- 2 cups unsweetened, shredded coconut
- ¾ cup vegetable oil
- ¼ cup liquid honey
- ¼ cup maple syrup
- 1 cup dried figs, diced
- 1 cup dried cranberries
- 1 cup dried apricots, diced
Prep and Cook
- Preheat oven to 350ºF.
- In a large mixing bowl, toss together oats, nuts, seeds and coconut.
- In a large measuring cup, whisk together oil, honey, and maple syrup.
- Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
- Pour onto a large rimmed baking pan and spread it out evenly.
- Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, approximately 30–40 minutes, depending on the oven.
- Remove granola from the oven and allow to cool completely, stirring occasionally.
- Add figs, cranberries and apricots and mix well.
- Store cooled granola in an airtight container.
- Enjoy with yogurt, fresh fruit or sprinkled on top of hot cereal.
A Sugarless Snack—Seriously
Almost every day I get asked the same question from readers, friends and family—those with kids under 10 (before kids learn to toast their own bagel) are looking for new and easy snack idea without nuts, salt, preservatives or too much sugar. A tall order, to be sure—especially if you’re looking for it on the supermarket shelves. So if you have a few minutes and the right ingredients, I would recommend trying out these delicious muffins I found in Theresa Albert’s new book Ace Your Health. I’m not much of a baker myself, but this Apple Spice Muffin recipe looked so easy, yummy and healthy, I thought they were worth putting on an apron for.
Apple Spice Muffins
You’ll Need
- 2½ cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp Allspice
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1 large pear or apple
- 12 oz can unsweetened pineapple or apple juice concentrate
- ¾ cup unsweetened applesauce
- 1 Tbsp vanilla
- 3 eggs
Prep and Cook
- Preheat oven to 375°F.
- Line a muffin tin with papers.
- Combine all dry ingredients in a mixing bowl and mix well. Grate pear or apple into bowl and toss to coat.
- Combine thawed pineapple concentrate, unsweetened applesauce, vanilla and eggs in a separate bowl.
- Pour into the dry ingredients and stir well.
- Fill tins to heaping and bake for 18–25 minutes.
- Muffins freeze well for up to 6 weeks if tightly wrapped and are great for breakfast topped with almond butter.
Try for yourself and let me know what you think. I can’t keep them in the house.
As the mother of a toddler (and with a second baby on the way), I’m big into baking healthy snacks that are appropriate for both of us. My latest pregnancy craving has been for muffins, which works out perfectly as my daughter loves them. The question always comes down to “What kind?”
Recently, that choice was taken completely out of my hands when our freezer decided to break down on us and I was left with bags filled with mixed berries (our smoothie favourite) that needed to be used, and fast. As there are only so many smoothies we can drink, of course, muffins came to mind.
We were really happy with the results of this find (I’m currently nibbling one with some cream cheese spread on it as I write this) and would definitely make them again. I made a few modifications and was pleased with the results.
Mixed Berry Muffins
Modified from Back to the Table: The Reunion of Food and Family by Art Smith
You’ll Need
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 2½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ½ cup melted butter (with one Tbsp cream cheese added)
- 2 large eggs
- 1⅓ cups fresh berries, such as blueberries, raspberries, blackberries or sliced strawberries, or a combination. (We added 1⅔ cups of berries.)
Prep and Cook
- Heat over to 375°F
- Butter a muffin tin or add paper cups to the tin
- Combine dry ingredients. Mix wet ingredients in a separate container (minus the berries).
- Fold in the berries.
- Spoon equal amounts into the tray and bake for 20 to 25 minutes or until a toothpick comes out clean in the middle.
- Let cool then enjoy.
Good to Know: Consider switching white flour for the same amount of spelt flour (a healthy alternative) and adding a Tbsp of Salba® or ground flax seed to boost the Omega 3 and fibre content.
What’s your favourite muffin recipe?
As we move into the home stretch before March Break, I find myself struggling to come up with quick and healthy breakfast ideas for my family. Over the winter, we have overdosed on our go-to weekday breakfast items—cold cereal, hot cereal, toast, bagels, waffles—and are in desperate need of a change.
Our kids love eggs, and we always have them on the weekends, so I figured why not incorporate them, along with a couple of other nutritious ingredients, into our weekday menu as well—breakfast burritos, a simple and healthy way to start the day. Kids can help out by preparing the tortillas for the oven, whisking the eggs, grating the cheese and stirring the scrambled eggs. And, what kid doesn’t love to roll….
Breakfast Burritos
Serves 3 hungry children
You’ll Need
- 3 large whole wheat flour tortillas
- 6 slices Black Forest ham
- 6 large eggs
- 3 Tbsp milk
- Pinch of pepper
- Pinch of salt
- 1 tsp butter
- ½ cup cheddar cheese, shredded
- 1 tomato, chopped (optional)
- ½ avocado, sliced (optional)
- ¼ cup salsa (optional)
Prep and Cook
- Preheat oven to 350°F and place an oven rack in the middle of the oven.
- Lay 2 slices of ham over the top of each of the tortillas and divide shredded cheese down the middle of each of the tortillas.
- Place tortillas on a baking sheet and transfer baking sheet to the oven.
- Leave tortillas in the oven until the cheese has melted (3 to 5 minutes).
- When the cheese has melted, remove the tortillas from the oven.
- Meanwhile, in a mixing bowl, lightly whisk together eggs, milk, pepper and salt.
- Heat a large non-stick skillet over medium-low heat and once hot, add butter.
- Pour in egg mixture and cook eggs slowly, drawing a spatula through the eggs and lifting and turning them as they cook (approximately 5 minutes).
- Remove eggs from the heat when it looks like they are almost done and there is no visible liquid in the pan.
- Spoon scrambled eggs down the middle of each of the tortillas and top with chopped tomato, avocado, salsa etc.
- Roll up the tortilla as securely as possible and serve immediately with a spoonful of sour cream or salsa and a side of fruit.
Good to Know: substitute cooked bacon, sausage, sautéed vegetables or black beans for the ham. Save time by making a few burritos the night before and then warm them up in the microwave in the morning.
Breakfast burritos aren’t just for breakfast—serve them for lunch, dinner or cut into bite-size pieces for an after-school snack.
What do your kids like to make for breakfast?
When you catch a glimpse of the new Dempster’s Thin Bagels, the million dollar question that comes to mind is how many calories are actually in a regular bagel? Because while these new thin bagels only have 100 calories, they are significantly smaller than what we formerly knew as a bagel.
And we’re OK with that, because we’ll confess to a love-hate relationship with carbs. Smaller in diameter and in thickness, they are nonetheless very yummy and give us the bagel satisfaction we need along with a soft texture, and three varieties to choose from (White with Whole Grains, Multigrain with 100% Whole Grains and Cinnamon Raisin).
Googling to try to answer the afore-mentioned question was not conclusive—estimates ranged from 200 to 500 calories—but I do recall a nutritionist once telling me that eating a bagel was the same as eating five slices of bread! Dempster’s Thin Bagels are great for kids, too, as they offer a more appropriate portion size for them.
And that’s the ‘hole’ story.
(Available at major grocery stores on March 18, $3.79)
Yummus Hummus
When I was a kid, my mom went through a stage where she made her own yogurt, which seemed like a very exotic thing to do to us kids. The outcome was less exotic however, as the plain yogurt that ensued was flavourless (to us) and so we refused to eat it. She didn’t mind—all the more for her.
Her next ‘make it at home’ exotic endeavour was hummus, and that was more successful. My brother, sister and I enjoyed the creamy mixture of chickpeas, tahini (sesame seed paste), lemon juice, garlic and oil and it was my first introduction to Middle Eastern cuisine, one which I still enjoy to this day.
High in iron, protein and Vitamin C, hummus can now be found in supermarkets everywhere and comes in a variety of flavours such as spicy, edamame and roasted red pepper. My kids and I are big fans of the Fontaine Sante Original Hummus, but we’re told by some of our foodie SavvyMom colleagues that if you have a food processor or a blender, you can whip up a homemade version (just like my mom used to do) in no time. The nice thing about making your own is that you can add your favourite ingredients for a personal touch—spinach, arugula, red pepper or even top it with chopped tomatoes.
Hummus makes a great after-school snack or an addition to the lunchbox if you have something crunchy to dip into it (crackers and raw veggies top the list). We also recommend it as a spread on sandwiches—it’s a healthier alternative to mayo.
Homemade Hummus
You’ll Need
- 2 cups canned, rinsed and drained chickpeas
- 3 garlic cloves (or less, to taste)
- ¼ cup olive oil
- ¼ cup tahini (or to taste)
- 1 Tbsp lemon juice (or more to taste)
Prep and Cook
- Add all ingredients to the blender or food processor and blend until smooth. To create a texture and flavour to your family’s liking, start with a small spoonful of tahini and only a little olive oil, lemon juice and garlic, and adjust to taste. The more olive oil and lemon juice you use, the creamier and more liquid the dip will be.
- Once you have mastered the basic version, you can experiment with other seasonings such as curry powder. To add additional vegetables such as roasted red pepper, pumpkin or sundried tomatoes, purée them in equal parts with the chickpea mixture.
- Serve with veggies, pita chips or crackers.
After an internal poll of what the savvy kids were having for lunch this week, we all agreed that sometimes, creativity is hard. Add morning madness to the mix and no matter how creative you normally are in the kitchen, routine ends up saving your sanity and your time. Unfortunately, that same routine can also result in boredom and brown bag apathy (read: the lunch comes home rather than getting digested).
For inspiration and motivation, we searched for recipes on SavvyMom to remind us of what we already knew but hadn’t made while operating in autopilot. There’s nothing fancy, but they might be a welcome change to whatever lunch rut you’re stuck in.
Here are our 5 favourite recipes to try next week:
- The Bento Box Lunch. A little bit of this or that means a lot of fun options (and a very good chance they’ll find one thing they like). Taking inspiration from the classic Japanese-style lunch, we like that we can incorporate the different food groups, too.
- Pita Pockets. The fun part about small pitas is that you can stuff them with just about anything from tuna salad to ham and cheese to hummus and sprouts—and they look cooler than the average sandwich. They’re also great for kids who aren’t quite able to keep the contents inside the sandwich when they pick it up.
- Squashy Mac ‘n’ Cheese. This perennial fave doesn’t have to come from a box. We also love that you can add some veggie goodness making this meal even more appealing to Mom.
- Asparagus Roll-ups with Turkey and Havarti. These sweet little crescent-roll sandwiches are perfect for little hands and can be stuffed with any of your favourite ingredients. Great for a warm lunch straight out of the oven or pack for lunch the next day.
- Mini-Pita Pizzas. Creating miniature pizzas doubles up as a fun playdate activity and provides lunch at the same time. We call it dual purposing—and that’s savvy. Substitute pita for English muffins or even bagels (whatever you have), and the kids will love being able to personalize their pizzas as well.
What unique ideas do you have for kids’ lunches?
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