Instead of welcoming my child with a cookie when she comes home from school, she gets raw veggies. It’s a bit sneaky, but she’s starving most of the time when she gets home so she’ll eat anything.
In my defense, I’d like to point out that my youngest would not even think about eating her dinner (which is only an hour or so away at this point) if we had any other sort of snack. Heck, half the time she fills up on crudites, but I’m alright with that.
Anyway, my point here is twofold: a) Buy whole organic carrots and peel them. Their taste is vastly superior to “baby” carrots. b) We don’t eat fancy snacks all the time. Fruits and veggies are actually the backbone of our snack diet.
On a side note, my three-year-old started “making recipes” yesterday. Here she is writing out all the ingredients for her “recipe”. The great part is that she actually expects me to get cookin’ after she’s written it all down.
My first-grader has her 100th day of school coming up. The teachers turn the day into one big party about the number 100. So I thought we could do our part at home and make a snack in honor of the day. We happened to have some chocolate candies, raisins, pretzels and Os cereal. We got them all out and counted out 100 pieces of each ingredient (give or take).
At school, they’re also doing some work with measurements in Math. So we chatted briefly about which ingredient would make the longest row and so on. But mostly it was fun to gather it all up. I think I’ve got school snack covered for next week now!
It’s fun to click back in time and see which recipes, in my eyes, are the standouts. These are the recipes that blew my mind and that have made repeat appearances at my house, which is saying a lot since I’m constantly trying new things in order to have some new material for this lovely blog.
In no particular order:
Wishing you all a brilliant new year! -Cindy
[donotprint]I’m not totally sure if this recipe is post-worthy. But my youngest just devoured several of them . I’m sure the chocolate sauce didn’t hurt, but still it is out of character for her to eat several of anything. I think this would be a nice treat for toddlers. To top it all off, I used up an over-ripe banana and some leftover rice. Bonus![/donotprint]
2/3 cup cooked brown rice
1 ripe banana, peeled
1 tablespoon unsalted nut butter (such as almond or peanut)
1/8 teaspoon ground cinnnamon
1 teaspoon honey (optional)
Small pinch salt
Butter for pan
Chocolate sauce or chocolate syrup
Place the rice, banana, nut butter, cinnamon, honey (if desired), cinnamon, and salt in the bowl of a food processor. Pulse until smooth (about 1 minute), scraping down the sides of the bowl with a rubber spatula once or twice.
Heat a non-stick skillet over medium heat. Melt butter in skillet coating the bottom. Spoon generous tablespoon-sized portions of the banana mixture into the pan spacing at least an inch apart. Cook the cakes for a couple minutes on each side. Allow to cool before serving (how long depends on your child). Serve drizzled with chocolate sauce or chocolate syrup.
Yield: 12 cakes
Prep time: 5 minutes
Cook time: 10 minutes
My husband clearly remembers munching on celery sticks stuffed with cream cheese when he was a kid. Me, my go-to snacks included grapes, Handi Snacks (the package of cheese and crackers with the red spreader) and Safeway Mint Chocolate Chip Ice Milk. I remember having the ice milk before bed quite often.
[donotprint]I can’t stop eating these. They remind me of BBQ potato chips, which I have a complete weakness for. The secret ingredient is smoked paprika which I’ve seen a few food bloggers going ga-ga over lately.[/donotprint]
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 15-ounce can garbanzo beans, drained
Preheat oven to 350 F.
In a medium bowl, mix together the oil, paprika, salt, and garlic powder. Add beans and stir to coat. Transfer beans to a rimmed baking sheet (a.k.a jelly roll pan). Bake for 25-30 minutes or until beans begin to appear dry. Allow to cool and serve. Store in an airtight container in the refrigerator.
Yield: 2 cups
Prep time: 10 minutes
Bake time: 25 minutes