They say kids have three stomachs, and the largest one is strictly for snacks.
Moms know the struggle of keeping them fed but also hungry for dinner because if the snacks line up to close to dinner then they’re poking at the plate and begging for a snack 30 min before bed. It also doesn’t help when your kids go through a steady diet of Goldfish and apple sauce.
One thing to remember when curating a snack is what is the snack’s purpose. Is it to sustain for a few hours or keep them satisfied until dinner? Sustainable energy is created by pairing carbs, fiber, and protein. (I can’t take credit for this method as all of that goes to the content creator and registered dietician Abbey Sharp.)
Banana Nut Butter Roll-ups
Nut butter is amazing because it hits two of the needed aspects for having a satiating snack. Adding a fruit to the mix will truly bring it up a notch. Use whole wheat wrap and spread the nut butter on, then take a banana and roll it into the tortilla. Slice it like sushi and you have a classic snack! Give it to your hungry kiddo right after school to make sure they’re not rummaging through the pantry before dinner.
Greek Yogurt Bark
It’s Summer still and your kids need to cool off, and though there is nothing wrong with ice cream or ice pop, they’re not going to satisfy a truly hungry tummy.
Take some Greek yogurt (can be any flavor but I think plain or vanilla works best) And spread it out on some parchment paper. Next, take your kid’s berry of choice, chocolate chips, and nuts if you like, and sprinkle it on top. (You can add honey if you want to sweeten the treat!) Pop it in the freezer until set. Now you have a cool treat like froyo but with a healthy twist!
Apple Pie in a Bowl
My four-year-old loves this snack because it’s like she’s getting dessert. All you need is vanilla yogurt, a graham cracker, chopped apples, and a pinch of cinnamon. You can do this in two ways. Toss it all in a bowl and top with crumbles of graham cracker or, keep the graham cracker intact and kids can dip it into the yogurt-apple mixture.
Zucchini Cheddar Muffins
It can be a pain to get veggies down a kid (and sometimes adults) But this savory muffin is a great way to pack some nutrition in. You’ll need:
1 3/4 cups self-rising flour (If using gluten-free flour just add baking powder to the mix)
2 eggs
1 teaspoon salt
1/2 cup vegetable oil
2 Tablespoons milk
2 cups shredded zucchini
1 1/2 cups shredded cheddar cheese
Mix your ingredients together (You can make this a one-bowl recipe) and pop in a muffin pan lined with muffin liners. Bake at 350 for 20 min or until a toothpick comes clean. Voila! You have a pre-made travel-friendly snack that can make any post-activity tummy happy.
Hopefully, you’ll find some inspiration in these snack ideas to get you through this school year, Happy snacking!
