Tag: snack

Frozen Grapes

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Frozen Grapes (1)

Are frozen grapes the perfect summer snack? Pretty much. But my preschooler found a way to make them even better – read on!

To prepare, slice purple grapes in half and place in zip-top plastic bags in the freezer for at least 1 hour.

Let stand for a few minutes at room temperature before serving, and then just enjoy!

When I told Travis that he would be having grapes that were as cold as a popsicle, he was initially disappointed to learn it wasn’t an actual grape popsicle. Before I even had time to spin the delicious summer treat, he suggested eating them straight out of a popsicle mold. Genius!

Frozen Grapes (2)

Want even more summer fun with grapes? Try turning grapes into raisins by leaving them out on a hot patio in the sun.

Happy Apple Discs

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Happy Apple Discs (1)

What is it about a cored apple cut into circles that just makes you feel happy as you eat it? I remember a far-from-gourmet dinner from my childhood called Happle Apple Bagels, (a round sliced apple on a bagel with melted cheese, enough said!) and certainly that was all it took to make us happy for dinner. These Happy Apple Discs are fantastic for an after school snack or a protein boost first thing in the morning.

Ingredients:

  • 2 Granny Smith apples
  • 4 tablespoons non-dairy cream cheese
  • 1/4 cup creamy peanut butter
  • 1/8 teaspoon cinnamon
  • Non-dairy chocolate chips (such as Enjoy Life)
  • Shredded coconut
  1. Core the apples and cut each into 8 thin slices; set aside.
  2. In a bowl, stir together the cream cheese, peanut butter, and cinnamon until blended.
  3. Spread the peanut butter mixture evenly over the apple slices. Serve as is, or add mini chocolate chips and shredded coconut as toppings, if desired!

Happy Apple Discs (2)

Crunchy Cucumbers with Hummus

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Make a go-to snack of veggies with hummus even more fun with this bite-sized snack. What kid can resist the chance to eat potato chips in a healthy way?

Ingredients:

  • 1 cucumber, sliced
  • Hummus
  • Crushed potato chips
  1. Arrange the cucumber slices on a plate or platter. Thinly spread each slice with hummus to taste.
  2. Sprinkle a few crushed potato chip pieces on top of each cuke.

Crunchy Cucumber (1)

Cheddar & Cranberry Cheese Stackers

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Cheddar Stackers (2)

With a leftover Thanksgiving jar of cranberry sauce in the cupboard, I threw together this quick snack. Kids will love the pop of cranberry sauce, adding novelty to a normal plate of non-dairy cheese and crackers.

To prepare, simply layer round snack crackers (such as Late July) with thinly sliced vegan cheddar – I recommend a block such as Daiya for this recipe. Spoon a tiny dollop of cranberry sauce on top of each cheese slice.

Not holiday season? Fret not, simply try applesauce in place of the cranberry sauce!

Cheddar Stackers (1)

 

Zucchini “Pizza”

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Zucchini Pizza

These adorable individually-topped zucchini slices make either a great snack or a hearty side dish at dinner time.

Ingredients:

  • 2 zucchini
  • 1/2 cup Kite Hill ricotta
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs
  • Tomato slices
  1. Cut the zucchini into 3/4-inch thick rounds. Set aside.
  2. In a food processor, combine the ricotta, olive oil, and herbs; blend until combined.
  3. Top each zucchini slice with a heaping teaspoonful of the ricotta mixture. Place a baking sheet lined with parchment paper and bake at 375 degrees F for 10 minutes.
  4. Top with thinly sliced tomato to serve.

Spiked Hummus

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Spiked Hummus (2)

Take your hummus to the next level with a little jolt – of barbecue sauce that is! This recipe doubles easily, so just double each ingredient below if you’re feeding a crowd.

Ingredients:

  • 1 (15-ounce) rinsed and rained can chickpeas
  • 1 minced garlic clove
  • 1/3 cup olive oil
  • 1 tablespoon water
  • 2 tablespoons tahini
  • 2 tablespoons barbecue sauce
  • 2 tablespoons fresh-squeezed lemon juice
  1. Combine all of the ingredients in a food processor, and process until smooth. Spoon into serving bowls

We like this one with warm pita wedges and lightly steamed carrot sticks.

Spiked Hummus (1)

No-Bake Spider Cookies

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Spider Cookie (1)

We’re one week from Halloween, and the bushes all around town are draped in fake cobwebs or plastered with giant black spiders. We added to the arachnid fun with this easy dessert idea from Highlights magazine. For vegan chocolate cookies, try the wheat-free Newman O’s oreo cookies; scrape out the crème filling and replace with the cream cheese or peanut butter. If you can’t find Newman O’s, any vegan chocolate cookie will do!

Ingredients:

  • 8 round chocolate cookies
  • 1 tablespoon non-dairy cream cheese or peanut butter
  • 16 pretzel sticks
  • 8 raisins
  1. Divide the cream cheese or peanut butter evenly among 4 of the cookies. Set aside.
  2. Snap the pretzel sticks in half so you have 32 pieces. Arrange 8 pieces on each of 4 cookies, to be the spider legs, using the cream cheese as “glue” to hold them in place. Top with the remaining 4 cookies.
  3. Add an extra dot of cream cheese on the top cookies, and press on the raisins as eyes.

If only all spiders were this adorable!

Spider Cookie (2)

Tropical Trail Mix

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This easy pack-and-go mix will give kids the energy to get through any morning or afternoon slump between meals!

Ingredients:

  • 2 cups multigrain cereal
  • 1/4 cup coconut chips
  • 3 tablespoons non-dairy chocolate chips
  • 6 tablespoons chopped dried mango
  • 6 tablespoons chopped dried pineapple
  1. Toss all the ingredients together to mix, then serve!

You can store the mix in an air-tight container at room temperature.

Apricot Sunshine Bites

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Apricot Sunshine Bites (3)

These after-school snacks are bursting with energy and with natural sweetness from the coconut and dates. They’re the perfect boost to get through a busy afternoon!

Ingredients:

  • 1 cup dried apricots
  • 1/2 cup pitted dates
  • 1/2 cup shredded coconut
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • Pinch of salt
  • 1/3 cup + 1/4 cup walnuts, divided
  • 1/2 cup almonds, divided
  1. Combine the apricots and dates in a food processor; pulse until finely chopped.
  2. Add the coconut, flax, water, and salt; pulse to blend.
  3. Add 1/3 cup walnuts and 1/4 cup almonds to the mixture, and process until it forms a ball – the mixture will be quite sticky.
  4. Finely chop the remaining 1/4 cup walnuts and 1/4 cup almonds, and transfer to a shallow bowl.
  5. Using wet hands, divide the apricot mixture into tablespoon-size balls, rolling between your hands, and then rolling in the chopped nuts.
  6. Refrigerate at least 45 minutes before serving.

Apricot Sunshine Bites (2)

Fancy Toast

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Fancy Toast 2

Just the name of this quick snack makes it sound exotic and exciting – enough so to get a picky preschooler to try out food combinations he or she might not otherwise attempt. You can serve any of the following combinations on toasted baguette slices, but we like to use crispbread crackers from Ryvita. Double up portions and you’ll move any of these combos from a snack to a meal.

Tomato and Cheddar Fancy Toast

  • 2 crispbread crackers or baguette slices
  • 1 tablespoon vegan mayonnaise
  • Dash of salt
  • Dash of black pepper
  • 2 ounces sliced Daiya cheddar
  • 1 tomato
  1. Spread the mayonnaise evenly over the cracker slices, and sprinkle with a pinch of salt and black pepper.
  2. Thinly slice the cheddar, and arrange the slices on the crispbread. Thinly slice the tomato and divide the slices evenly over the cheddar.

Fancy Toast 3

Pumpkin Butter Fancy Toast

  • 2 crispbread crackers or baguette slices
  • 1 and 1/2 tablespoons pumpkin butter
  • 6 thin apple slices
  • Dash of cinnamon
  1. Spread the pumpkin butter in a thin layer over the crackers.
  2. Top evenly with the apple slices, and sprinkle evenly with a dash of cinnamon.

Banana-Nut Fancy Toast

  • 2 crispbread crackers or rye bread slices
  • 1 tablespoon almond butter (or other nut butter)
  • 1/4 cup banana slices
  • 1/4 teaspoon sesame seeds
  1. Spread the nut butter evenly over the cracker slices.
  2. Top evenly with the banana slices and sprinkle with the sesame seeds.

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