Back-to-School Snack Attacks
Keys to SMART Snacking:
ï?¼ Setting a time and choosing the foods you will eat ahead of time helps ensure you follow through, makes grocery shopping easier and reduces impulsive choices.
ï?¼ MyPlate recommends half your plate at meals be fruits and veggies. Make this your goal for snacks as well. Plan snacks that are half fruit or veggies.
ï?¼ Kid-friendly ideas include:
ï?§ String cheese + grapes
ï?§ Hummus + baby carrots + whole grain crackers
ï?§ Yogurt + sliced banana + granola
ï?§ Fruchi real fruit smoothie (August Dietitian Pick) + celery sticks + peanut butter
ï?§ Cherry Mango Smoothie (2014 Back-to-School Seasons magazine recipe)
ï?§ Zucchini Muffins (2014 Back-to-School Seasons magazine recipe) + low-fat milk
ï?¼ See snacking as a way to respect and care for your body by providing the energy and nutrients it needs to continue a day of work and play. Model this attitude for your kids.
ï?¼ Parents and kids have different, but equally important jobs.
ï?§ Parents decide:
â?¢ What the snack will be
â?¢ When the snack will be
â?¢ Where the snack will be
ï?§ Kids choose:
â?¢ If they will eat a snack
â?¢ How much they will eat
ï?¼ Keeping these roles allows kids to try new foods, enjoy favorite foods and provides the energy and nutrients their bodies need.
T: Try It!
ï?¼ Occasionally include new foods at snacks (paired with familiar foods). Be persistent and patient. Sometimes it takes a few tries, but kids are likely to try new foods if they have seen them several times.
Cherry Mango Smoothies
Makes: 3 Servings Source: Hy-Vee 2014 Back-to-School Seasons
All You Need:
1 (6-ounce) container Hy-Vee vanilla Greek yogurt
1 small ripe banana, peeled, cut in chunks and frozen
1 cup cut-up mango
¼ cup Hy-Vee 1% milk
1 tbsp. ground flaxseed
1 tbsp. agave nectar
1 cup Hy-Vee frozen dark sweet cherries
¾ cup pomegranate juice
All You Do:
1. In a blender, combine yogurt, frozen banana, mango, milk, flaxseed and agave nectar. Cover and blend until smooth. Pour mixture into a 2-cup glass measure.
2. In the same blender, combine cherries and pomegranate juice. Cover and blend until pureed. Divide cherry mixture among three 6-ounce glasses. Pour mango mixture over top. Using a spoon, swirl the cherry mixture through the mango mixture.
Blueberry-Mango Smoothies: Prepare recipe as directed, but substitute fresh blueberries for the cherries.
Makes 24 servings Source: Hy-Vee 2014 Back-to-School Seasons
All You Need:
Hy-Vee nonstick cooking spray 1 tsp. Hy-Vee ground cinnamon
1 ½ cups Hy-Vee all-purpose flour 2 Hy-Vee large eggs, lightly beaten
¾ cup almond flour ¾ cup buttermilk
1 cup packed Hy-Vee brown sugar 1/3 cup Hy-Vee cinnamon applesauce
¾ cup oat or wheat bran 2 tsp. Hy-Vee vanilla extract
3 tbsp. chia or flax seeds 3 cups grated zucchini, drained (about 2 medium)
2 tsp. Hy-Vee baking soda Chopped Hy-Vee walnuts, optional
1 tsp. Hy-Vee baking powder
All You Do:
1. Preheat oven to 350° F. Lightly coat mini muffin pan with cooking spray; set aside.
2. In a large bowl, combine flours, brown sugar, oat bran, chia seeds, baking soda, baking powder and cinnamon; set aside.
3. In another large bowl, combine eggs, buttermilk, applesauce and vanilla. Stir in zucchini, mixing just until combined. Stir in flour mixture just until combined. Do not over-stir.
4. Spoon 1 tbsp. or batter into each muffin cup. If desired, top with walnuts. Bake for 12-14 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.