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Snacks
for Kids
Ants on a Log
Reprinted
with permission from Carol Fenster, Ph.D., Savory Palate
Press
(800)
741-5418 (for more recipes: www.savorypalate.com)
Copyright © 2004
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Celery
stalks (rinsed, dried)
Filling
(choose for your diet)
Peanut
butter or soy butter
Almond or
cashew butter
Cream cheese
or goat cheese
Hummus or
guacamole
Ants (choose
for your diet)
Raisins or
currants
Dried
sweetened cranberries
Dried
blueberries
Walnuts,
almonds, or pecans
Sunflower or
pumpkin seeds |
Snacks can be safe and nutritious with these easy
recipes. |
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Cut stalks (logs) into halves or thirds, crosswise. Fill
hollow of each celery stalk with filling; top with "ants" of choice.
One celery stalk serves 3.
Nutrient values vary depending on ingredients used.
Banana Pops
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1 banana (ripe, firm) |
2 wooden craft sticks |
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Toppings
(choose for your diet)
Roll in honey, agave nectar, or melted dairy-free,
soy-free chocolate.
Sprinkle with crushed nuts or sunflower/pumpkin seeds,
shredded coconut, sesame seeds, etc. |
Peel and cut banana in half, crosswise. Insert wooden stick in
each half, lengthwise. Wrap in plastic and freeze. Remove plastic wrap and dip
in honey, agave nectar, or melted chocolate. Sprinkle with your favorite
topping. Serves 2.
Nutrient values vary depending on ingredients used.
Roasted Pumpkin Seeds
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2 cups pumpkin seeds (shelled) |
1 teaspoon canola oil |
Combine seeds and oil in large bowl and stir till well coated. Spread seeds
on cookie sheet and bake at 300° for 20 minutes,
turning seeds every five minutes with spatula. Salt lightly. Cool. Serves 8.
Calories 195; Fat 17g; Protein 8g; Carb 6g; Chol 0mg; Sodium 6mg; Fiber 1g. |
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