by: Kathleen Finn
High energy eats for kids on the run. Great snacks to keep on hand to satisfy ravenous appetites and picky palates.
Dip and Sip
Chilled dips and blended drinks are a pleasing change of pace from the lunchbox doldrums.
-Yogurt dip: Mix together 2 tablespoons of pineapple juice concentrate, 1 cup plain yogurt, 1/8 teaspoon vanilla and 1/2 cup finely chopped fresh pineapple. Serve with sliced fruits or berries.
- orange dip: Mix 1/2 cup peanut butter with 2 tablespoons orange juice concentrate, 1 tablespoon brown sugar and 1/3 cup orange juice. Run through food processor and accompany with crackers or sliced fruit.
: Combine 1 cup of apple or orange juice with blueberries, raspberries or strawberries, add ice, a touch of yogurt or silken tofu and blend. For a creamier drink, replace juice with milk - regular, soy or rice.
Entice kids to help you assemble these chilly treats.
: Blend ice cream or frozen yogurt with milk, soy milk or rice milk and pour into popsicle molds. Use molds to make fresh fruit juice popsicles as well.
*Fresh Fruit Salad
: Cut up apples, pineapple, bananas, oranges and berries. Throw in dried cranberries or raisins, add sunflower seeds or silvered almonds. Top with a dollop of yogurt.
: Loyer fresh raspberries, cherries, or blueberries with granola and yogurt or freshly whipped cream.
On the Run
Traveling near or far by car, bike, train or plane? Keep small hands busy with a selection of sturdy snacks.
*Make your own snack mix
with a combination of nuts, dried fruit, carob or chocolate chips and cereal pieces. Try a savory selection of several cereals, pretzels, nuts and rice crackers.
- banana chips, mango and apple, papaya, pear or peach slices
sprinkled with brewer's yeast or parmesan cheese.
or bagel chips.
*Bake your own potato
, beet or sweet potato chips. Slice vegetables thinly, drizzle with olive oil, spinkle with salt and pepper and bake in oven at 350 degreese until crispy.
Healthy Snack Tips provided by Nature's Food Market, Berlin, Ohio. www.naturesfoodmarket.com