When those little tummies start rumbling, you have about 3.5 seconds to put a little something together to avoid a meltdown. Or at least that’s my experience. So, I recently collaborated with Elizabeth over at Local Savour to bring you a video segment featuring a few quick and easy homemade snacks to have on hand to satisfy those little palates.
Yep, I said video — yikes! I am much more comfortable behind my computer than in front of a camera, but I bit the bullet and now you get to see the results. Please be gentle!
The video features a couple of great recipes, plus one easy cheesy snack that only requires pretzel sticks and, you guessed it, cheese.
My personal favorite is the sweet potato chips, and Nora gobbled them up. Good thing I sampled that test batch before she woke up from her nap!
- 1 medium sweet potato, sliced thinly*
- 1 tsp coconut oil**
- 1 tsp honey
- sprinkle of cinnamon
- Preheat the oven to 350.
- Melt the coconut oil and honey together over medium heat in a large saucepan. Remove from the heat and toss the sliced sweet potatoes with the melted oil and honey, and add a sprinkle of cinnamon.
- Spread the sweet potato slices out in a single layer on a baking sheet covered with parchment paper. Bake for 10 to 15 minutes on one side, and then flip and cook for an additional 3 to 5 minutes on the other side.
- Remove from the oven and allow to cool (they will crisp up as they cool) and then transfer to a serving plate. Enjoy!
We also try out a recipe for strawberry-Greek yogurt popsicles, which are sure to be a hit once the weather warms up.
Greek yogurt is packed with protein, and honey and strawberries are healthier sweeteners than anything you’ll find in the frozen aisle at the store!
- 1 cup Greek yogurt
- ¼ cup almond milk (or other milk)
- 1-2 tsp honey (to taste)
- ½ cup strawberries, sliced
- Combine the yogurt, milk, honey and half of the strawberries* in a blender and blend until smooth.
- Pour half of the yogurt mixture into six popsicle molds, filling them each halfway. Divide the remaining sliced strawberries between the popsicle molds, and then fill the rest of the way with the remaining yogurt mixture, being sure to leave room for expansion in freezing. Use a small spatula to remove any air bubbles.
- Freeze overnight, or until solid. Serve on demand!
Hop on over and check out the video (or watch it below), and let me know what you think!
P.S. If you’d like even more great snack ideas for the kids, head on over to LiveMom and check out my recent post, which includes an easy recipe for crunchy roasted chickpeas.
Love these. ALL of them are things my kids would eat, and I can make the sweet potato chips for myself and HIDE THEM HIDE THEM HIIIIIIIIDE THEM
jesterqueen (@jesterqueen) recently posted..Screaming in small caps
Elizabeth told me you were doing this. Well done! Great ideas, as usual. I need a mandoline. I make similar popsicles but do them in the vitamix with kale. They don’t even taste it.
SAHMmelier recently posted..Forbidden Fruit
I am definitely going to share your blog with my older sister – she’s always looking for new, healthy recipes to feed her kids!
Lauren, I loved the video! What a great way to get to know you better!
Alicia recently posted..Quick and Simple Limoncello!
Great idea, Lauren!
I bought a Benriner a few years ago at an Asian grocery store, on the advice of Alanna from A Veggie Venture, and I love how simple and easy it is to whip it out and slice up veggies.
These sweet potato chips look yummy–thanks!
kirsten@FarmFreshFeasts.com recently posted..Zucchini-Refried Bean-Corn Enchiladas (cooking from the freezer stash)
Congrats on the video! You did such a great job. I want to run down and make those sweet potato chips right now – even at 5 in the morning.
These are all great snack ideas and I can’t wait to try them with my daughter.
Kare @ Kitchen Treaty recently posted..Boozy Shamrock Shakes