Tag Archives: healthy toddler snacks

Caprese Skewers {toddler snack}

27 Aug

toddler snacks - tomato and mozzarella salad on a stick

People love to eat things on a stick or skewer – kids included.  So when my sister-in-law served these charming caprese skewers as an appetizer for a summer party on the deck they were gobbled up in minutes by both kids and adults.  To be honest I have never thought to cut up string cheese sticks to use for an appetizer, but it’s a pretty genius idea when there are slim pickings in the fridge.  It’s also a nice way to serve a healthy vegetable to toddlers; combine tomatoes with their beloved string cheese sticks and get them to eat a tomato salad on a stick.  Serve them at any event with kids – a family BBQ, picnic or kids birthday party.  They would also make for a great snack for school (parents take turns bringing snacks for the class at my daughter’s pre-school), or a fun addition for a school lunch.  Just be sure not to refrigerate the tomatoes, which makes them lose their taste.

Watermelon Flowers

8 Jul

kid friendly summer healthy snacks

For the 4th of july, I made star shaped watermelon cut-outs.  After using the big cookie cutter to make the stars, I was left with a lot of usable pieces of juicy watermelon, so I took out a set of mini cookie cutters and made flower shaped pieces for a play date snack.  They were a big hit – perfect bite-size for the girls to snack on.  Use any cookie cutter shape that you have on hand.  Don’t throw out the leftover scraps – puree them in the blender to make watermelon juice (one of my summer favorites – drink on its own or add to smoothies for a sweet, refreshing drink).

Pomegranate Salsa {Recipe}

15 Jan

pom salsa kids snack ideas healthy quick simple recipe for whole family

Trying to think of good toddler snacks can be a chore.  Something portable, healthy, simple and tasty enough for the whole family.  This pomegranate salsa is a winner all around.  My daughter loves pomegranate seeds so substituting the seeds for tomato and making it into a salsa is a good introduction to more complex flavors.  I like to serve this salsa at winter parties when seasonal produce is scarce – it’s a crowd-pleaser for both kids and adults.  Go light on the jalapeno or omit it for the little ones if they’re sensitive to spice.

 

Make the salsa at least a few hours in advance so the flavors have a chance to come together.  Serve this jewel-tone salsa with red tortilla chips for added color.  Yellow or blue chips will taste great too.

 

Pomegranate Salsa
¼ cup 100% pomegranate juice (such as POM Wonderful)
2 large pomegranates
½-1 jalapeño pepper, seeded and chopped (depending on how much heat you like)
1 medium yellow bell pepper, chopped
4 Tbs. cilantro, chopped
½ Tbs. agave nectar or 1 Tbs. granulated sugar
1 Tbs. rice vinegar

 

1.       Fill a large stain-resistant (i.e. metal or glass) bowl with water.  On a cutting board lined with paper towel or another stain-resistant surface, cut pomegranates in quarters and put them in the water.  With your hands submerged in the water, bend back the peel of one quarter of the pomegranate and carefully remove the seed sacs (called “arils”) from the white pith.  The pith will float to the top of the water and the seeds will sink.  Use your hand to skim the pith off the top of the water and throw it away. Continue doing the same thing with each quarter until you have removed all of the seeds from the fruit.

 

2.        Combine remaining ingredients and seeds in a medium size bowl and gently mix until well combined.  Refrigerate the salsa for up to 2 days.