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Healthy After School Snacks For Kids

Weekly scheduled Snacks you can make for your super healthy kids

This page may include affiliate links
Nalanda Robson
4th August 2017 in food & drink

Monday

Fresh garden peas/snow peas

Days
Monday
Kid's reaction

Just fresh peas in a bowl. Great snacks for toddlers.

Tuesday

Kale Chips

Days
Tuesday
Kid's reaction

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.

Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Prep 10 m

Cook 10 m

Ready In 20 m

Wednesday

Red apple slices

Days
Wednesday
Kid's reaction

RED APPLE SLICES

Get creative: Spread coconut spreads on the apple slice. Sprinkle with coconut flakes & some dark chocolate chips.

Thursday

Pumpkin toast

Days
Thursday
Kid's reaction

Melt butter on medium heat. Add in the toast. Add in the pecans and toast, stirring frequently, for about 5 minutes, until the pecans are fragrant. Remove from heat.

Spread the cream cheese evenly on top of the bread. Layer on the roasted pumpkin slices.

Friday

Watermelon Pizza

Days
Friday
Kid's reaction

Watermelon slices - arranged like a pizza.

Put vanilla bean yogurt, different berries, nutella, coconut shreds, or anything you want.

GREAT SNACK - GET CREATIVE

Saturday

Frozen Yogurt Raspberries

Days
Saturday
Kid's reaction

Fill the Ziploc bag with yogurt, and put that in the freezer so that it hardens a bit. (45 minutes)

If you are using plane Greek yogurt, add honey to sweeten it up.

(You can come up with different fillings, like coconut filled raspberries or mango filled raspberries or chocolate filled raspberries)

And then pipe it into your raspberries.

DONE

Sunday

Banana dumpling in caramel sauce

Days
Sunday
Kid's reaction

INGREDIENTS 2½ cups (500g) firmly packed brown sugar 3 cups (750ml) water 60g butter 1¼ cups (185g) self-raising flour ½ teaspoon ground cinnamon 30g butter, chopped, extra 1/3 cup (55g) caster sugar 1 egg, beaten lightly 1/3 cup (80ml) milk 1 teaspoon vanilla extract ½ cup coarsely mashed banana NOTE: This recipe is best made just before serving.

METHODS:

Put brown sugar, water and butter into a saucepan.

Stir over low heat until sugar dissolved and butter melted. Bring to a boil.

Sift the flour and cinnamon into a medium bowl. Rub in the extra butter until mixture resembles fine breadcrumbs, stir in the caster sugar. Add combined egg, milk and vanilla, then the banana, to form a soft, sticky mixture.

Drop level tablespoons of mixture into simmering sauce. Simmer, covered, for about 20 minutes; remove dumplings. Serve remaining sauce with dumplings and vanilla ice-cream, if desired.

Not suitable to freeze. Not suitable to microwave.

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