from Grandma Peggy
It doesn’t matter what time of the day or what time of the year… kids need healthy snacks in order to make better choices! It’s essential to keep the grandkids nourished, balanced, and not “hangry”!
One of our readers, Grandma extraordinaire, Peggy* (a.k.a.Nonny) shares three of her favorite recipes for parents, grandparents, or anyone who spends time with children. The recipes are easy, healthful, and tasty. They are not just kid-terrific, but adult-terrific! We absolutely love them all. Thanks Grandma Peggy…
AND… here’s another awesome resource for a grand assortment of even more kid snacks: our Pinterest board of “Good Kid Snacks” https://www.pinterest.com/grandparentlink/good-kid-snacks/
We would love to hear from you as well – do you have a special kid treat you’d like to share with us? If so, please leave a comment on our Facebook page,
or email us: email@example.com, and mark your subject:
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
¼ tablespoon salt
Position racks in upper third and center of oven; preheat to 400 °F. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Massaging is important because it softens the leaves. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale doesn’t all fit, make the chips in batches.) Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
1 ¼ cups orange juice, preferably calcium-fortified – or you may prefer organic
1 ¼ cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
1/2 cup low-fat silken tofu, or low-fat plain yogurt
1 Tablespoon sugar, or your favorite sweetener
Combine orange juice, banana, berries, tofu (or yogurt) and sugar. If using a blender, cover and blend until creamy. Serve immediately.
¾ cup nonfat or low-fat buttermilk
¾ cup packed light brown sugar
¼ cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups flour sifted ( you can also use whole wheat flour)
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ¼ cups blueberries, fresh or frozen
- Preheat oven to 400 °F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners.
- Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
- Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
- Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Do you have a recipe to share? We would love to publish yours!
Please send us your favorites: firstname.lastname@example.org
Mark your subject line ‘recipe’.
*Grandma Peggy, (a.k.a. Nonny) lives in New York City and savors every minute with her grandson, who is definitely the ‘snackin’ king.