Healthy Snacks You Can Make And Take Anywhere
I only have one kiddo...but snacks are a huge part of our grocery budget, which is, well, a necessity yet also a bit perplexing. Whether it is the sidekick that goes along with her jelly kitty-shaped sandwich or that afterschool munch as we ride on the bus home, having portable snacks that don't break the grocery budget is key.
Enter the make-your-own snack challenge. I went on the hunt to find some good, healthy recipes that I could make on my own and maybe save a few bucks in the grocery store. Here's what I came up with:
You knew this one was coming. Make your own with dried fruits, nuts (if your kid's aren't allergic - mine is), banana or apple chips, and other goodies. The great thing is you can often get the ingredients in bulk or by the pound, which saves money, and you can tailor-make this with your kids' favorites - which means less waste.
I saw this on Parents.com. So much better than store-bought chips, the sweet potatoes also gives a hidden boost of nutrients and minerals. Make a big batch for not much money (and you aren't paying for all of that air in the top of the chip bag).
2 medium sweet potatoes
2 teaspoons vegetable oil
1 teaspoon sugar
1/2 teaspoon cinnamon
Heat oven to 400F. Coat a baking sheet with vegetable cooking spray. Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly. Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.
We often forget how some breakfast foods can be a healthy snack too. Make these yummy muffins from EatingWell.com in mini-muffin tins to have them be uber-portable. Just pop them into a little Tupperware and chunk them in your purse and go. Really, any muffin recipe will do, but these healthy ones have mucho amounts of fiber and get those tummies full quickly.
1/5 cup whole flaxseeds
1 cup whole-wheat flour
3/4 cup plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup pure maple syrup
1 cup nonfat buttermilk
1/4 cup canola oil
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon sugar
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
What snacks do you make at home?