[donotprint]Yes, we have a jar of petro-chemical based “cherries” lurking in our pantry. No, I am not ashamed. Unsurprisingly, my “testers” consumed these with glee. Next time I might need to put a bit of whipped cream around the base of the ice cream.[/donotprint]
1 banana, peeled and sliced
1/2 cup chocolate frozen yogurt
1/4 cup crispy brown rice cereal
2 teaspoons rainbow sprinkles
2 maraschino cherries (optional)
Cover the bottom of two shallow dishes with the banana slices. In the center of each bowl, place ¼ cup frozen yogurt. Sprinkle with 2 tablespoons cereal and 1 teaspoon sprinkles. Top with a cherry (if desired).
Yield: 2 sundaes
Prep time: 5 minutes
Note: Cherries could be replaced with a dollop of strawberry jam or just a plain ol’ strawberry.
These are a tasty, quick, and energy-filled snack for kids. If you don’t have any dried dates on hand, use dried apricots or even raisins instead.
1/2 cup nut butter (such as almond or peanut)
1/4 cup finely chopped pitted dried dates (approximately 5 dates)
1/3 cup organic corn flake cereal
3 tablespoons cream cheese
1 tablespoon honey
4-5 slices soft whole grain bread, crusts removed
In a small bowl, mix together nut butter, dates, cereal, cream cheese, and honey with a metal spoon. Don’t be shy about crushing the cereal as you stir. Continue to stir until the cereal is broken up into small bits. Set aside.
Spread the bread slices out a level surface and flatten them with a rolling pin as much as possible. Spread 2-3 tablespoons of the nut butter mixture onto each slice depending on the size of the bread. Roll up each slice as tightly as possible being careful to not rip the bread. Cut each tube into 1/2-inch thick slices with a serrated knife and serve.
Makes 4 – 5 servings
Prep time: 10 minutes
1 apple, cored
5-6 teaspoons nut butter
Raspberries (for garnish)
Slice apple horizontaly into rings approximately 1/4 inch thick. Make a sandwich by spreading approximately 1 teaspoon of nut butter between two apple rings. Insert raspberry in center. Serve.
Makes 5 to 6 flying saucers
Prep time: 5 minutes
Kids have fun building this snack themselves.
1 apple, cored and sliced
9 squares (2-inch) of cheddar cheese
Make sure your apple slices are about 1/3 of an inch thick and flat rather than tapered so that they will stack easily. Cheese should be sliced 1/4 inch thick. Alternate apple slices and cheese on top of each other. Garnish with raspberry.
[donotprint]Surely I’m not the first person to have done this. But if you’ve heard of it before, don’t tell me. I’m busy being overly happy about my discovery. Oh, and the kids looovve these.[/donotprint]
20 white chocolate chips
Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you. Serve.
Makes 2 servings.
Prep time: 5 minutes
1/3 cup heavy cream
2 teaspoons agave nectar or honey
1/2 teaspoon vanilla extract
4 medium ripe organic peaches, pitted and chopped
In a small bowl, mix cream, agave nectar, and vanilla. Divide peaches between 4 small bowls and pour 1 1/2 tablespoons of the cream mixture over each. Garnish with berries if desired. Serve.
1 cup plain greek-style yogurt
1 teaspoon lemon zest, chopped fine
2 teaspoons fresh squeezed lemon juice (approximately 1/2 of a lemon)
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 cup fresh blueberries
In a small bowl, mix yogurt, zest, lemon juice, maple syrup, cinnamon and salt. Fold in blueberries. Divide between 4 ramekins or small bowls and top with a few additional blueberries. Serve.
[donotprint]My kids had a wonderful time making these and getting terribly messy in the process! This is the quickest way I’ve come up with to use up over ripe bananas lurking in the kitchen.[/donotprint]
2 tablespoons powdered sugar
2 teaspoons cocoa powder (preferably dutch process)
1 teaspoon ground flaxseed
2-3 bananas cut into 2-inch thick slices
Mix sugar, cocoa powder, and flaxseed in a small shallow bowl. Roll the banana slices around in the powder mixture until coated. Transfer to plate and insert popsicle sticks. Serve immediately. The banana can sometimes slip around on the popsicle stick, but just eat it and try another one.
[donotprint]I had to swoop in at the last minute and shove the camera in front of the bowl so I could even get a photo of this. ‘nuf said.[/donotprint]
1 pint fresh organic strawberries
1 tablespoon sugar
1/4 cup heavy cream
Wash, hull and slice berries. In a small bowl, pour sugar over berries and toss gently to coat. Add cream and toss gently again. Serve in bowls.
Makes two servings.
[donotprint]Finally, summer has offically arrived at our house and we are all busy eating our body weight in fresh native strawberries. Having a blog about healthy snacks is the best excuse ever to make my kids labor in the pick-your-own strawberry patch at least once a week.[/donotprint]
A handful of fresh organic strawberries
A couple splashes of aged balsamic vinegar (approximately 1/2 teaspoon)
Wash and hull strawberries. Place in serving bowl or on a plate. Pour vinegar over berries. Serve.