As the temperature drops, kids need warm, nourishing foods to keep their immune systems strong and their energy up. Snacks loaded with antioxidants, spices, and superfoods as opposed to sugar and processed ingredients will keep sniffles and sore throats at bay. With a couple of easy tricks, you can fill your kids’ bellies with delicious treats that satisfy their cravings while supplying vital minerals and vitamins for optimal health:
Serve it on a stick
Kids eat with their eyes. The more festive and colorful the presentation, the more likely they are to get excited about it.
Try assorted roasted vegetables on a skewer with a protein-loaded sweet potato hummus dipping sauce or turkey meatballs dunked in warm vitamin C-loaded marinara sauce.
Serve it in a mug
After school, kids are tired and hungry and need a quick, soothing pick-me-up.
Nothing promotes a feeling of calm and comfort like warm liquids. Fill their mugs with magnesium loaded hot chocolate, sprinkled with blood stabilizing cinnamon, or have them indulge in a cup of rich bone broth — infused with ginger, garlic and turmeric — promoting healthy joints, improved digestion, increased concentration and a better night’s rest.
Warm your house with sweetness
Nothing creates better memories than the aroma of brownies, granola, or muffins cooking in the oven. Baking from scratch gives you the opportunity to infuse your children’s treats with superfoods like nut butters, flax seeds, eggs, and coconut oil. From the time my kids were old enough to hold a spoon, I let them cream the butter, crack the eggs, and fold in chips or raisins to whatever sweet snack we were making.
Kids feel a sense of pride and accomplishment when they are involved in the preparation process. Even picky eaters might be open to experimenting with new flavors, textures, and ingredients in the context of following the directions of a recipe.
Dawn Lerman — also known as the Snacking Mama — is a top Manhattan nutritionist, founder of Magnificent Mommies, and the author of the best-selling book, “My Fat Dad: A Memoir of Food, Love and Family, With Recipes.” Follow her on Twitter@DawnLerman
Peanut butter love — the best flourless Blondie
These peanut butter chip squares resemble a Blondie or a Nestles Toll House Cookie; only they are protein-loaded and contain zero flour — a winning combination for optimal taste and health.
Makes 12 squares
INGREDIENTS:
16 ounces natural, no sugar-added peanut butter
½ cup pure maple syrup
½ cup original soy milk or nondairy milk of choice (I use nondairy milk that has about 7 grams of sugar per serving.)
1 ripe banana, mashed
2 eggs, beaten
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
¾ cup dark, semisweet chocolate chips
Butter or oil for greasing the pan
DIRECTIONS: Preheat oven to 325 degrees. In a bowl, mix the peanut butter, maple syrup, milk, and mashed banana. Mash it all up and combine well. Then mix in the beaten eggs, vanilla, salt, and baking soda. Mix together until well blended and smooth. Stir in half the chocolate chips. Pour the batter into a well-greased 8-inch-square Pyrex dish. Scatter the remaining chips on top.
Bake for 55 minutes, checking after 15 minutes to make sure the edges do not get too brown. If the top looks very brown, cover with foil and bake for the remaining 40 minutes. Cool and serve.
