I Heart Clementines

Recently, my three-year-old grew tired of clementines (gasp!). She is a great lover of novelty.  Here are a few ways I’ve found to rekindle the magic:


1. Drizzle with pomegranate molasses.


2. Drizzle with warmed  (or not) honey. Warm 1 tablespoon of honey in a very small dish in the microwave for 5 – 10 seconds. This is enough honey for two whole peeled and segmented clementines (not just two segments as pictured above).


3. Drizzle with chocolate sauce or chocolate syrup.


4. Serve with Honey Vanilla Yogurt.


1/2 cup plain yogurt
2 teaspoons agave nectar or honey
1/8 teaspoon vanilla extract
Tiny dash of cardamom (optional)

Mix yogurt, agave, vanilla, and cardamom (if desired) in a small bowl. Serve topped with chopped clementine.

Yield: 1/2 cup
Prep time: 5 minutes

You are more than welcome to add your suggestions in the comments. Thanks!


Mud Dip

My oldest, who will pretty much eat anything, does not like nut butter of any kind (at the moment). It’s bizarre, but I let it slide since she is an open-minded eater (and, honestly, what choice do I have?). In this recipe, chocolate saves the day and makes the nut butter palatable.

I made some chocolate sauce based on a recipe from The Fannie Farmer Cookbook awhile ago. I intended to buy some, but the ingredient lists at the store were a little too frightening. Chocolate syrup would work just as well and there are a couple brands with short and understandable ingredient lists at the health food store and Trader Joe’s.


1/3 cup unsalted nut butter (such as almond or peanut)
3 tablespoons chocolate sauce or chocolate syrup
Small pinch salt
Sliced apples for dipping

In a small mixing bowl, stir the nut butter, chocolate sauce, and salt together until the color is uniform. Serve with apples.

Yield: scant 1/2 cup
Prep time: 5 minutes


Oatmeal Sundae

This recipe is inspired by Kath’s Tribute to Oatmeal and is a mere shadow of her concoctions. Check it out. You’ll never look at oatmeal as a boring food ever again.


Plain cooked oatmeal (thick consistency works best)
Chocolate sauce or syrup
Whipped cream

Allow the oatmeal to cool or even stick it in the freezer for a few minutes (otherwise the whipped cream with melt on contact). Transfer the oatmeal onto a serving plate with an ice cream scoop. Top with chocolate sauce and a dollop of whipped cream.

Prep time: 5 minutes


Herbed Yogurt Dip

[donotprint]I’m on a bit of a back-to-basics kick lately. I hope I’m not putting my dear readers to sleep. Believe me, I’ve been experimenting with crazy “innovative” snacks. But they’ve all been bombs. Sometimes I need to whip up something more predictable so my kids will not mount a rebellion. [/donotprint]



Continue reading “Herbed Yogurt Dip”

Stuffed Dates

The super sweetness of dates demands a counter-balance of, you guessed it, FAT. Cheesy, nutty sweetness, here I come. Seriously, take it easy with these. I read somewhere once that a dried date has more fiber than a prune.

If you’d like to learn more about dates, click on over to my Dried Dates page. (Yes, I have a page devoted to dates. Stop teasing.)


1 tablespoon cream cheese
1 teaspoon almond butter
1/4 teaspoon orange juice
Pinch salt, if the almond butter is unsalted
3 large or 4 medium dried organic dates, pitted

In a small bowl mix together the cream cheese, almond butter, cinnamon, and salt (if required) until smooth and uniform in color. Divide the cream cheese mixture between the dates. Serve.

Yield: 3-4 dates
Prep time: 5 minutes


Frozen Yogurt with Warm Apples

True, more of a dessert than a snack. How about a treat? Anyway, the kids loved it + it took no time at all to make + a serving of fruit = winner.


2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
Pinch freshly ground nutmeg (optional)
1 tablespoon butter
2 medium apples, peeled, cored, and chopped
Vanilla frozen yogurt

In a small bowl, mix together the maple syrup, cinnamon, and nutmeg (if desired). Set aside.

Heat a saute pan over medium heat. Add butter to pan and allow to melt. When butter starts to sizzle, add apples and stir to coat. Then add the maple syrup mixture and stir again. Cook the apples until they turn soft (approximately 5 minutes, depending on the size of the pieces).

Allow the apples to cool until they are warm instead of hot. Scoop frozen yogurt into small bowls, top with one quarter of the apples, and serve.

Note: In the picture above, I used pumpkin ice cream as my children selfishly ate all of the frozen yogurt before I had a chance to take a picture. Guess who got to eat the pumpkin ice cream version after the photo shoot? Yum.

Yield: 4 servings
Prep-time: 10 minutes


Pepitas and dried cranberries

This snack idea is from Gastrokids. I’m just starting to warm up to snack mixes for kids as my youngest recently turned three and is supposedly clear to eat popcorn, whole nuts and the like.  More importantly, she is extremely likely to pick all the sweet bits out and leave the rest. But, in this case, at least it’s cranberries and not chocolates. Pepitas are a new favorite thing of mine too.


1/2 cup pepitas
1/4 cup dried sweetened cranberries

Mix and serve.

Yield: 3/4 cup
Prep time: 2 minutes

Lemon Yogurt with Raspberries

[donotprint]A few days ago we went to the orchard and there were still raspberries waiting to be picked in the raspberry patch. They are terribly fragile and have a shelf life of about 10 minutes. But we nonetheless managed to turn them into a quick and delightful little snack.[/donotprint]


1 cup plain greek-style yogurt
1/2 teaspoon fresh squeezed lemon juice (to taste)
1 tablespoon sugar
1/3 cup granola (preferably something with almonds)
1 pint raspberries

Gently rinse raspberries and allow them to air dry.

In a small bowl, mix together the yogurt, lemon juice, lemon zest, and sugar. Divide the yogurt between three small bowls (1/3 cup each). Top yogurt with 1 – 2 tablespoons granola and then with a generous handful of raspberries. Serve.

Yield: 3 servings
Prep time: 10 minutes


Apple Pie Yogurt

[donotprint]The only problem I’m having with yogurt these days is that I’m not sure whether to give it to my kids for breakfast, lunch, dinner or all of the above. Apparently the live cultures found in yogurt are all the rage for fighting off the flu. But I also just read an article that encouraged yogurt consumption close to bedtime because it is relatively high in the amino acid L-tryptophan.

More importantly, don’t you just love the kitty bowl? Sur La Table.[/donotprint]DSC02704

1 cup plain greek-style yogurt
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup chopped apple (plus more for garnish)

In a small mixing bowl stir together yogurt, maple syrup, cinnamon, and vanilla. Add chopped apple and stir again. Serve garnished with extra chopped apples.

Yield: 2-3 servings
Prep time: 5 minutes


One Small Victory for Healthy Mom

Yesterday morning my first grader told me out of the blue that Danny (name changed for snacking privacy) has Oreos for snack every day. Her other tablemate has Ritz Handi-Snacks. I have a feeling that her third tablemate eats relatively healthy snacks because my kid doesn’t have an answer when I ask her what Susan snacks on.

So apparently, through the eyes of my child, this is what I’m up against during morning snack:


I think this all came up because I asked my kid to get her snack ready. As she was surveying the kitchen she was not tempted by the usual fruit or crackers (Surprise!). So we started brainstorming and the Chocolate Chippy Roll was born.

I sent her up to school with a much lower tech version than what is pictured below – just cream cheese and normal-sized chips between a couple pieces of bread and cut up into squares. The report back that afternoon was that little Danny actually stole some of my kid’s snack (all in good fun) because it looked so yummy. I’m sure my kid gave it a good sell because she had such a hand in making it. But still, I was happy that, at least for one day, my kid was not the one with freaky healthy parents who send her to school everyday with a bag full of oats.

Chocolate Chippy Rolls


1 slice whole grain bread
2-3 teaspoons cream cheese
1 teaspoon mini chocolate chips

Cut crusts off of bread and roll flat with a rolling pin. Spread on cream cheese. Sprinkle on chocolate chips. Roll up the bread and slice into 5 or 6 pieces. Pack it up in an airtight storage container.

Yield: 1 serving
Prep time: 5 minutes