need help with snack ideas!

[jordynsmom08]

okay i need ideas for my 2 1/2 year old for snacks. She gets constipated VERY easy so we have to cut all dairy out exept milk. i like to switch up her snacks so she doesnt get tired of the same things. She loves cheese and yogurt so i want to get her some yummy snacks that she will like to replace those. any ideas would be greatly appreciated!

[SoniaL]

mini muffins. i just made mini zucchini muffins and something about the small things makes the kids love them even more.  Fresh fruits and veggies would be my #1 answer for sure. And kids love to dip. Give her som carrot sticks and red, orange, yellow bell peppers and let her dip them in hummus.

[jessi424]

Gerber Graduates has a great toddler snack line, and you could also try bananas, crackers, cherrios, or celery with peanut butter. 

[MNMom247365]

Ants on a log (celery with peanutbutter and raisins)

Here are some super fun and healthy snack ideas. Kids always love things that look like they are fun to eat so be creative and have some fun with your food. :)

http://familyfun.go.com/recipes/cooking-with-kids/serious-about-snacks-714779/4/

[rkoloms]

At that age, my daughter practically lived on hummus (lots of iron and calcium), frozen peas, and frozen blueberries.

Kids love to dip! Whole wheat pasta and steamed vegetables in marinara, cheese-less sauce, peanut sauce, etc.

NACHO CHEESELESS SAUCE
The Teen's Vegetarian Cookbook by Judy Krizmanic

This is always a big hit at potlucks and the non-vegs love it as well.

• 12 ounce package soft or silken tofu
• ½ cup bottled salsa
• ¼ teaspoon salt, or to taste
• ¼ teaspoon turmeric
• 1 to 2 Tablespoons nutritional yeast (loaded with B vitamins, especailly B12) or a little lemon juice or Dijon mustard
• ¼ cup water mixed with 1 Tablespoon cornstarch
• 1 Tablespoon vegetable oil

1. In a blender, puree tofu, salsa, turmeric and water-cornstarch mixture ( and nutritional yeast if using).

2. Heat oil in a skillet and make sure bottom of pan is coated. Pour in tofu mixture and spread to cover pan. Cook tofu mixture on low heat for about 5 minutes, without stirring. (Important step but be sure heat is low so doesn't scald.)

3. Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy consistency. Pour/scrape sauce into a bowl and serve. Serves 4 – 6.

Variation: For a spicier sauce, add 2 Tablespoons chopped canned green chilies to tofu mixture before cooking.

To make loaded nachos: Spread some drained canned black or pinto beans, or vegetarian refried beans onto a plate and warm in microwave. Top with salsa, warm nacho cheeseless sauce, shredded lettuce and chopped tomato. Serve with tortilla chips.

NOTES (from my friend who forwarded the recipe): I always use heaping tablespoons of Red Star nutritional yeast since it has a "cheesy" flavor and is a good source of vitamin B-12. I like to substitute arrowroot for the cornstarch. I generally use medium heat salsa. I tried using Rotel tomatoes and didn't care for it. I have used both canola and olive oil with similar results. I have also had success using low-fat tofu. The turmeric is for color and not necessary if you do not have any on hand. But, too much turmeric will change the flavor. I found that doubling the recipe in one skillet doesn't work that well. The recipe needs a large surface area. The recipe travels well in a crock-pot and reheats fine the next day in the microwave. It can be used on broccoli and other vegetables as well as for chips.