Back-to-School Snack Attacks

Keys to SMART Snacking:

S: Structure

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.

M: MyPlate

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

A: Attitude

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.

R: Roles

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.

Zucchini Muffins

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.