BUGS ON A LOG:
Apples, halved, hollowed or quartered
Spread: Pineapple cheese spread
Deviled egg spread
Mixture of grated carrot, finely chopped green pepper, cottage cheese, parmesan cheese
Mixture of mashed banana, nut butter, sunflower seeds, chopped almonds
Mixture of mashed kidney beans, grated cheddar cheese, a little chili powder
Nuts and seeds
BANANA CHIPS: (Healthy Snacks for Kids by Penny Warner)
4 sliced bananas
¼ cup lemon juice
Slice bananas and dip into lemon juice. Place on greased cookie sheet in a single layer. Bake at 175 degrees for 2-3 hours. (2-4 servings)
1 cup firm cheese, shredded or cut into chunks (cheddar works best)
Spread cheese onto a non-stick pan. Heat in 300 degree oven until cheese melts into a thin sheet. Remove from pan and tear into strips to serve.
JERKY POPCORN; NUT BUTTER POPCORN; BREWERS YEAST POPCORN; NUTTY POPCORN
Add chopped jerky, brewers yeast, nut butter, chopped nuts and raisins and butter to popped corn.
BAKED APPLES AND PEARS:
Just quarter or slice and bake with some butter, cinnamon until done. Good served with plain yogurt or the grain of the day.
SUPER HERO SNACKS:
Beat 2 eggs well and blend into ½ cup unsweetened applesauce. Add 2 cups grain of the day, stirring until mixed. Spread in an 8-inch lightly buttered square pan and press firmly. Bake at 350 degrees for 20 minutes. Cut into bars.
4 sliced apples spread in greased 8 inch square pan. Sprinkle with ¼ cup raisins or cranberries, ¼ cup water, ¾ cup rolled oats, 1/3 cup flour, ¼ cup butter, 1t cinnamon. Bake at 350 degrees for 35 minutes. Serve topped with yogurt.
1 c whole wheat flour
1 t cinnamon
1 t baking soda
¼ c butter
¾ c grated cheddar cheese
1 beaten egg
1 T milk
Mix flour, cinnamon and soda. Cut in butter and cheese until mixture becomes crumbly. Beat egg with milk together. Add to flour mixture and stir until dough like consistency. With lightly floured hands roll teaspoonfuls of dough into sticks. Place 1” apart on ungreased cookie sheet and bake at 375 degrees for 8-10 minutes. (1 doz)
HOT CHEESE FUNNIES
1 pkg dry yeast
1 ½ cups warm water
3 ½ cups flour
1 cup grated cheddar cheese
Dissolve yeast in water. Stir in flour and cheese. Knead dough until smooth. (Add more flour a teaspoon at a time if too sticky.) Break off walnut sized pieces and roll into 12” long ropes. Twist into pretzel shapes or have the children make shapes of their own. Place on ungreased cookie sheet and brush with beaten egg. Bake at 425 degrees for 15 to 20 minutes.
1 can crushed pineapple (20oz) drained reserving ¾ cup juice
2 cups coconut
¾ cup flour
Beat egg in mixing bowl. Add pineapple juice and beat until blended. Add pineapple and coconut. Stir in flour. Pour batter into greased 8” square pan. Bake at 350 degrees for 40 minutes. Cool and cut into 1 or 2 inch bars.
3 ripe bananas
1 cup chopped dates
¼ cup coconut oil
2 cups oats
½ cup chopped walnuts, pecans or peanuts
1 tsp vanilla
Cut 2 bananas into medium size chunks. Mash the third. Combine all ingredients and stir until mixed. Let stand for 10 minutes. Drop by teaspoonfuls onto greased cookie sheet and bake at 340 degrees for 15 to 20 minutes. (2 dz)
1 pkg cream cheese
½ cup shredded mild cheddar or Jack cheese
1 cup finely shredded carrots
½ cup finely chopped walnuts
Beat cheeses together until blended. Stir in carrots. Cover and chill. Shape into balls. Roll in nuts and chill until ready to serve.
LETTUCE LEAF ROLLS
Have lettuce leaves with a variety of foods to put inside and roll up.
Insides: chopped tomatoes and grated cheese
Leftover seasoned ground meat
MIXED GREEN SALAD
Kids often love salad. Squeeze flax oil and a little lemon and agave! That’s it.