This giveaway is now closed. Congrats to Clarissa, the winner!
One of the unexpected good things that have resulted from my son’s food allergy diagnosis is our virtual elimination of packaged foods. You’d be amazed at how many cookies, crackers, breads, and the like contain dairy, eggs, and/or soy. Since my son wouldn’t be a preschooler if he didn’t enjoy snacking, we’ve had to get creative in our efforts to provide him with healthy, allergen-free snacks.
You may remember that BabyCenter, Healthy Child, Healthy World, and Stonyfield have partnered together for a series of challenges. The latest Easy Organic Living Challenge is to Invent a Snack…but not just any snack…a healthy, organic, sustainable snack! Before I share my snack ideas, here are some ways to make that snack count (nutritionally and sustainably).
Brainstorm a few simple ingredients as the basis for your snack. Fruit, yogurt, and nuts are a nutritious foundation. Strive to include at least one organic ingredient.
Think about how you’ll use those ingredients. Smoothie, parfaits, and popsicles can be made with organic yogurt and organic fruits.
Have fun with the display. Use cookie cutters to make fun shapes or make edible art with spreads and dips.
Try it and test it. Is it kid-approved?
So what did we come up with?
Since the weather is warming up, I decided to puree some frozen organic fruits and freeze them into popsicles. If your child can tolerate dairy, you can puree some yogurt with the frozen fruit for added protein, calcium, and vitamin D. I used the ice cube trays so that I could give some to my daughter and made some with rice yogurt and some without. We also made smoothies using the same ingredients and a little organic juice. I’ve often thought about putting some flaxseed into the smoothie for an omega-3 boost.
The other snack I made was Vegan muffins. I made a variation of this recipe I found online:
- 1/4 cup Vegan Butter (I like Earth Balance)
- 1/2 cup unsweetened applesauce
- 1/2 tsp. salt
- 1 cup granulated sugar (I decreased this to 3/4 cup and found it to be just as tasty)
- 2 cups all-purpose flour (I substituted whole wheat flour)
- 1 Tbs. baking powder
- 1 tsp. vanilla extract
- 1/2 cup rice milk
- 2 cups fresh blueberries (I used strawberries and I think any berry would work)
- Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
- Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
- Bake 35 minutes, or until tops are firm. Cool slightly on rack.
These muffins are sweet, moist, and delicious!
By changing the way your family snacks, you’ll reduce everyone’s exposure to chemicals found in conventional foods and inspire your children to eat healthier and sustainably.
If you need a little inspiration, check out Shake a Snack, an app that helps you find healthy, easy snack recipes containing just 3 ingredients. You can remove ingredients you do not want to tailer recipes to your liking.
For more snack ideas, visit the Easy Organic Living bloggers:
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No compensation was received for this post. I am part of the Easy Organic Living program co-hosted by Baby Center and Healthy Child Healthy World and sponsored by Stonyfield.