Kids are always up for a snack, aren’t they?!
It’s a good idea to have plenty on hand for hungry bellies throughout the summer!
Sometimes it’s hard to think up something new or different for snack time. You know there are plenty of options, but your mind goes blank when you are trying to make up your grocery list. (or does that only happen to me?!)
So, let’s have a little fun with it- Snack Ideas from A to Z to give you a little inspiration!
Ants on a Log (celery with peanut butter and raisins)
Banana Smoothie (1/2 cup sliced banana, 1/4 cup nonfat vanilla yogurt, and a handful of ice blended until smooth)
Craisins (We love to eat these with almonds—it’s a good combo) or Cucumbers and baby carrots dipped in ranch dip
Grapes, fresh or frozen
Honeydew Melon slices
Lemon Poppyseed Muffins
Quesadilla (whole wheat (or corn) tortillas w/cheese (or not) melted in microwave—adding on tomatoes, beans, corn, olives, avocado or guacamole or whatever sounds good)
Rice Krispie Treats
Sugar Snap Peas
Upside-down Cakes…here’s a recipe to try
Veggies with Dip
Xtra dark chocolate
Zucchini Bread or Muffins- See the recipe, below
Think you can come up with a list from A to Z? Give it a try and share it with us in the comments section!!
Zucchini Bread .
- 3/4 c. white flour
- 3/4 c. whole-wheat flour
- 1/2 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1 egg white
- 1 egg
- 3/4 c. vegetable oil
- 11/4 c. unpeeled grated zucchini
- 1 tsp. vanilla
- 1/3 c. raisins (optional)
Mix all ingredients in a large bowl. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.