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      Back-to-School Snack Attacks

      Keys to SMART Snacking: S: Structure? 1/4 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. M: MyPlate? 1/4 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.? 1/4 Kid-friendly ideas include:? String cheese + grapes? Hummus + baby carrots + whole grain crackers? Yogurt + sliced banana + granola? Fruchi real fruit smoothie (August Dietitian Pick) + celery sticks + peanut butter? Cherry Mango Smoothie (2014 Back-to-School Seasons magazine recipe)? Zucchini Muffins (2014 Back-to-School Seasons magazine recipe) + low-fat milk A: Attitude? 1/4 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. R: Roles? 1/4 Parents and kids have different, but equally important jobs.? Parents decide:? What the snack will be? When the snack will be? Where the snack will be? Kids choose:? If they will eat a snack? How much they will eat? 1/4 Keeping these roles allows kids to try new foods, enjoy favorite foods and provides the energy and nutrients their bodies need. T: Try It!? 1/4 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 yogurt1 small ripe banana, peeled, cut in chunks and frozen1 cup cut-up mango 1/4 cup Hy-Vee 1% milk1 tbsp. ground flaxseed1 tbsp. agave nectar1 cup Hy-Vee frozen dark sweet cherries 3/4 cup pomegranate juiceAll 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.

      Zucchini MuffinsMakes 24 servings Source: Hy-Vee 2014 Back-to-School SeasonsAll You Need:Hy-Vee nonstick cooking spray 1 tsp. Hy-Vee ground cinnamon1 1/2 cups Hy-Vee all-purpose flour 2 Hy-Vee large eggs, lightly beaten 3/4 cup almond flour 3/4 cup buttermilk1 cup packed Hy-Vee brown sugar 1/3 cup Hy-Vee cinnamon applesauce 3/4 cup oat or wheat bran 2 tsp. Hy-Vee vanilla extract3 tbsp. chia or flax seeds 3 cups grated zucchini, drained (about 2 medium)2 tsp. Hy-Vee baking soda Chopped Hy-Vee walnuts, optional1 tsp. Hy-Vee baking powderAll 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.