Stocking Your Pantry for Kids Snacks
It took me a while to understand why snacks are so important for kids. I always knew I had to have them on me because kids are always hungry, and with a little one it prevented a lot of ever so intense meltdowns.
Snacks are important for a lot of reasons. For example, balancing the blood sugar. Healthy snacks are a great way to balance our blood sugar to maintain physical and emotional balance and sustain our energy. If we are using sugary snacks they are spiking their blood sugar and leading to fatigue and crankiness.
Snacks are not treats. Treats are for special occasions. Most kids’ snacks have more sugar than a treat, so it’s important to really focus on the quality of snacks we give. Even though we look at the labels and it seems like there isn’t that much sugar we have to remember 4 grams of sugar is equal 1 teaspoon! This means something like a yogurt drink actually has 2 teaspoons of sugar and only a little protein.
Snacks can also be a way to help balance a day. If your kid goes to a birthday party or eats a bad lunch, snacks can be a way to add more nutrition into their day.
Here are my top 5 package snacks and homemade snacks to keep in your pantry and two favorite recipes for kid’s snacks
- Annie’s cheddar bunnies, vanilla or chocolate bunnies, or graham crackers
- Homemade cookies or muffins (cookie dough freezes well so if you made a different batch every few weeks soon your freezer will be full of different flavours, instead of making 24 cookies make half and freeze half)
- Popcorn (you can add spices or even make your own caramel corn for special treats)
- Power balls
- Smoothie popsicles
- Power cookies
Chewy Granola Balls (Makes about 30 Balls)
- 1/2 cup almond butter/wow butter
- 1/2 cup brown rice syrup
- 1 cup brown rice crispies (use the new made good cereal for this!, so good)
- 1 1/2 cups granola
- 1/4 cup dried cranberries, cherries, blueberries and/or raisins, chopped
1. Place the almond butter/wow butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.
4. Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon)
Zucchini-Oat Chocolate Chip Cookies
1 cup all purpose flour
½ cup whole wheat flour
1 tsp cinnamon
½ baking soda
½ cup butter, softened)
¾ cup sugar
1 large egg
¾ tsp vanilla
1 medium zucchini shredded
1 cup quick cook oats
1 cup chocolate chips
Pre heat oven to 350
Combine flour, cinnamon and baking soda in a small bowl. Beat butter, sugar in a large mixing bowl until well combined. Add egg and vanilla extract and beat well. Add zucchini; gradually beat in flour mixture. Stir in oats and chocolate chips. Drop well rounded tablespoon on cookie sheet
Bake for 9-11 minutes