Author: Kari Johnson
"I’m hungry. Can I have a snack?” If you don't hear this at least once a day, then you more than likely do not have a toddler residing in your home (or they have an all access pass to the refrigerator, which is not recommended).
The "snack battle" is real, because oftentimes as caregivers, we have to decipher between boredom and actual hunger. A few tips for healthy snacking:
Following a few general rules helps cut down on potential frustration later on. For example, I enjoy cooking dinner for my family, but it takes time and planning to get the job done. With the effort that goes into it, I want my 5-year-old twins to actually eat what I cook for dinner. If snacks consume their afternoon, dinner becomes a hopeless cause.
My solution? On Sundays we have snack prep day as a family. We end up with healthy snacks that are ready for the week, and we also enjoyed a little quality time together. This plan also helps decrease needless snacking that can create unhealthy eating patterns for years to come.
Here are a few “nut free” ideas for the parents out there packing snacks for school as well!
Prepackaged Refrigerated Snacks:
Prepackaged Freezable Snacks Recipes:
Apple Carrot Muffins
½ cup oats
1 cup all-purpose flour
1 ½ cup whole wheat flour
½ cup honey
1 Tbsp baking powder
1 ½ tsp cinnamon
½ tsp ginger
3 large eggs and 1 large egg white
1 cup unsweetened applesauce
1 cup grated zucchini
1 cup grated carrot
Preheat oven to 350oF. Whisk eggs, honey and apple sauce together. Mix all dry ingredients together. Add dry with wet. Fold in zucchini and carrots. Fill cupcake holders ¾ of the way. Bake for 15-20 minutes.
Peach oatmeal cookies
1 cup oats
¾ cup whole wheat flour
1 ½ tsp cinnamon
1 ½ tsp baking powder2 cup
2 Tbsp coconut oil or canola oil
1 large egg
1 tsp vanilla extract
¼ cup honey
½ cup diced peaches
Whisk oil, egg, and extract together. In a separate bowl add all dry ingredients together. Add dry ingredients into wet ingredients until incorporated. Fold in peaches. Chill for at least 45 minutes. Preheat oven to 330oF. Line baking sheet with parchment paper. Spoon cookie dough into 15 cookies and bake for 11-14 minutes. Cool on pan for 10 minutes.
Registered Dietitian, Austinite, Mom with a 2-yr old, Dog lover