Instead of Buying that... Make This! Your guide to healthy DIY kids snacks
Greek Yogurt Carrots Apricots Honey Spinach Lime Bananas Strawberries Blueberries Zipzicles DIY "Go Gurt" W i t h H i d d e n V e g g i e s Apricot with hidden carrots 1 1/2 cups of yogurt ( or plain Greek yogurt) 1 carrot, peeled and cut 2 apricots 1 tablespoon of honey ( or your choice of sweetener) Banana lime with hidden spinach 1 cup of plain yogurt ( or plain Greek yogurt) 1/2 cup of fresh spinach juice and zest of one lime 1 banana ( used as the sweetener) Strawberry Blueberry Banana with hidden spinach 1 cup of plain yogurt 1/2 cup of fresh spinach 3/4 cup of berries ( strwberries and blueberries. any ratio you like) 1 banana ( used as the sweetener)
3 Bananas 1/3 cup Unsweetened Cocoa 1 tsp Non Alcohol Vanilla Extra 1 tbsp Cashew Buttter (or other nut butter) 2 tbsp Almond Milk (or other milk of your choice) 1 tsp Coconut butter (or add more nut butter) Healthy No Cook C h o c o l a t e P u d d i n g P o p s 3 semi ripe bananas 1/3 cup of unsweetened cocoa 1 teaspoon of no alcohol vanilla 1 tablespoon of Cashew Butter or another nut butter 2 tablespoons of Almond Milk or another milk of your choice 1 teaspoon of coconut butter or add more nut butter Instructions: 1. Put all the ingredients in your food processor or mixer. Mix together until smooth. 2. Place your pudding into your desired container and cool in the freezer for 1 hour before eating.
1/2 cup Peanut Butter (or your favorite nut butter 1/2 cup Honey 1/2 cup Cocoonut oil 2 1/2 cups Rolled Oats 1 cup Shredded Coconut 1/4 cup Chocolate Chips (or mini chocolate chips) Chewy, no-bake G r a n o l a B a r s 1. In a medium pot, melt together nut butter, honey, and coconut oil over medium low heat, stirring until smooth. Remove from stove and stir in oats and coconut. 2. Pour mixture into a 9 by 13 inch baking dish. Spread into an even layer, sprinkle with chocolate chips, and firmly press down with the back of a spatula. 3. Refrigerate for 2 hours or until firm, then slice into squares or bars and remove from pan. 4. Store granola bars in the refrigerator or freezer, individually wrapped in baggies. Or if you don t plan to pack them in lunches, you can simply store them in an airtight container with wax paper separating the layers..
1 cup Oatmeal 2/3 cup Toasted Coconut Flakes 1/2 cup Peanut Butter 1/2 cup Ground Flaxseed or wheatgerm 1/2 cup Chocolate Chips 1/3 cup Honey 1/2 tsp Vanilla 1/2 ccup Raisins (Optional) No Bake Energy Bites 1 c. dry oatmeal 2/3 c. toasted coconut flakes 1/2 c. peanut butter (or other nut butter) 1/2 c. ground flaxseed or wheatgerm (I occasionally skip this step if I don't have any on hand.) 1/2 c. chocolate chips 1/3 c. honey 1 tsp. vanilla 1/2 c. raisins (optional but oh so yummy!) Instructions 1. Stir all ingredients until thoroughly mixed. 2. Let chill in refrigerator for half hour. 3. Once chilled, roll into balls of whatever size you like. 4. Store in an airtight container for up to 1 week.
1 Cup 100% Fruit or Vegetable Juice: Raspberry Limeade Blackberry lemonade Orange juice 2 tbsp plain gelatin 3 tbsp honey DIY Fruit Snacks 1. In a small saucepan, add the fruit or vegetable juice and sprinkle the gelatin over the top. Allow the powder to be absorbed in the liquid (it will look a little wrinkly on the surface) before whisking to fully combine. 2. On the stovetop, heat the liquid slowly until it warms through over medium heat. Cook the liquid until it is thin and no longer grainy. Once it reaches this stage, turn off the heat and whisk in the honey. Depending on how sweet your juice is you can slightly increase or decrease this amount. 3. Carefully pour liquid into candy molds or into an 8 8 inch glass baking dish. I had great success using a clean dropper/syringe that I use when giving medications to my little guy. It was especially helpful for the small candy molds I used. You can find them here. I love the shapes! 4. Transfer molds or glass dish to the refrigerator and chill until set about an hour. Remove from molds or cut the flavored gelatin into squares.
2 1/2 3 cups rip or slightly over rip diced fruit Sweetener to taste: Honey Sugar Agae etc. 1 tsp fresh lemon juice Optional: seasonings spices extracts to taste Homemade Fruit Roll-Ups Preheat oven to lowest temperature. 140 or higher. Puree all ingredients in a food processor until smooth. Pour onto a baking sheet lined with plastic wrap, or a silicone baking mat (don t use foil, parchment, or waxed paper), and spread to 1/8 thick. Place in oven and bake for 6 8 hours, until center is not tacky anymore. Remove from oven and peel off of baking sheet. Cut into strips and roll in parchment or plastic. Store in airtight container or freeze. Tips: All fruits will produce slightly different results. Strawberries and Raspberries are two of my favorites, that consistently produce good flavor and texture. You might have to experiment to find what works well. If you re going to make a giant batch, you may want to test one first to make sure it works well. The addition of sugar or honey enhances the texture and makes the fruit roll ups a little more chewy than if you leave it out. If using plastic wrap, it will shrink a little as the fruit dries, so do leave a little extra around the edges. A silicone baking mat works the absolute best in my opinion.