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Video: Healthy After School Snacks In 9 Tasty Ideas
It's really amazing how much energy kids spend on long days at school. Logically, this calorie deficit must be compensated with nutritious and tasty meals. You've probably already looked at our kid's lunch box ideas, so today our editorial team has prepared healthy after-school snack recipes for you to try out as soon as school starts. They will meet all your criteria - ease, speed of preparation and healthy ingredients.
Healthy After School Snack Recipes Your Wolves Will Love
When your kids come home from a day of study, they have only one thing in mind: a delicious homemade snack! These ingenious afternoon snacks are sure to satisfy little one's hunger without ruining their appetite for dinner. Here are 9 mouth-watering ideas to try!
Easy and quick muffin pizza
- 1 1/3 cups all-purpose flour, plus a small amount for dusting
- 7 g dry baker's yeast
- 1/4 teaspoon powdered sugar
- 1 pinch of salt
- 2 tablespoons of extra virgin olive oil
- 1/4 cup pizza sauce
- 1 1/4 cups grated mozzarella cheese
- 12 fresh basil leaves
- 250 g cherry tomatoes, cut in half
- 1/4 teaspoon dried green herbs
First, preheat the oven to 180 ° C with ventilation. Grease a muffin pan.
Combine the flour, baking powder, sugar and salt in a large bowl. Make a well. Whisk the oil and 2/3 cup lukewarm water in a bowl. Add and mix to form a soft, sticky dough.
Flip the dough onto a lightly floured surface. Knead for 8 to 10 minutes or until the dough comes back to the touch. Flatten up to 5mm thick. Using a 7cm round cookie cutter, cut 12 circles of dough, rolling and cutting off the ends if necessary.
Then line the holes of the prepared mold with the resulting rings, pressing so that the dough covers 3/4 of each hole. Spread the pizza sauce on the base and sides. Sprinkle with a little mozzarella. Garnish each mini pizza with a basil leaf, then a tomato. Sprinkle with the rest of the cheese, after the dried aromatic herbs.
Bake for 15 to 20 minutes or until muffins are golden and cheese is melted. Let sit in the pan for 5 minutes. Carefully transfer to a wire rack lined with parchment paper to cool. Serve hot or cold.
Crunchy chocolate and coconut balls
- rice krispies
- coconut oil
- cocoa powder
- vanilla extract
Put the oatmeal and rice krispies in a food processor to break them down into a finer consistency. Melt the coconut oil in a bowl and stir in the honey, cocoa powder and vanilla extract.
Pour this mixture into the food processor and mix again until well blended. Use a tablespoon to take a spoonful of the preparation. Press the mixture into the spoon with the palm of your hand so that it becomes compact. Turn the spoon over onto a tray and form a ball. Repeat the process until you have about 15 bites. Refrigerate at least 45 minutes before serving!
Plus, the bites keep in the fridge for up to 4 days, ready to serve as healthy after-school snacks or easy finger food at a kid's party.
- 3 tablespoons of whole yogurt
- 1/8 teaspoon almond extract
- 1 tablespoon of frozen raspberries
- 1 1/2 tablespoon pieces of peeled peaches
In a bowl, first mix the yogurt and the almond extract. In a blender, puree the raspberries until smooth and transfer to a bowl. Then clean the blender and puree the peaches until smooth.
Layer the raspberries, peaches and yogurt in six 75 mg ice cream molds. Also insert wooden sticks and freeze until lollipops are set, at least 4 hours.
Healthy After School Snacks: Broccoli and Cheddar Wraps
- 2 1/4 cups thinly sliced broccoli
- 1/2 medium onion, thinly sliced
- 1/4 tablespoon fresh parsley
- 2 tablespoons of olive oil
- kosher salt
- 170g coarsely grated cheddar cheese
- flour to sprinkle on the work surface
- 450 g thawed pizza dough
- 2 tablespoons of Dijon mustard
- green salad to serve
Preheat the oven to 220 ° C. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the broccoli, onion, parsley, 1 tbsp of olive oil and 1/4 tsp of salt and pepper. Stir in the cheese as well.
On a lightly floured work surface, shape the pizza dough into a circle of about 35 cm, spread the mustard on top and cut into 8 triangles. Divide the vegetable mixture between the triangles (about 1/3 cup per triangle). Starting at the wide end, wrap the dough around the filling.
Transfer the rolls to the prepared baking sheet, brush with the remaining olive oil, and bake until golden, 20 to 22 minutes. Serve with green salad.
Save time and prepare these healthy after school snacks ahead of time. Let them cool, wrap them in aluminum foil and freeze them in a resealable plastic bag for up to 1 month. Before serving, preheat in the oven for a few minutes.
* Note: If you want to make the dough yourself, check out our homemade Italian pizza dough recipe!
- 2 tablespoons of frozen raspberries
- 2 bananas
- 1/2 tablespoon fat-free Greek yogurt
- 1 tablespoon of chia seeds (optional)
- 1/2 tablespoon low fat milk
- granola for serving
- coconut flakes for serving
In a blender, puree the raspberries, bananas, yogurt, chia seeds and milk until smooth. Divide everything into bowls and garnish with granola and coconut.
Waffle cakes with filling
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 tablespoon unsalted butter, at room temperature
- 3/4 tbsp caster sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 tablespoon whole milk
First, preheat the oven to 180 ° C. Line a muffin pan with baking paper as well.
Then, in a medium bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce mixer speed to medium and add the eggs, one at a time, beating each until incorporated before adding the next. Add the vanilla in the same way.
Reduce mixer speed to low and pour in the three part flour mixture, alternating with milk and beating until incorporated. Reserve 3⁄4 cup of the dough, then divide the rest into the holes in the mold. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let stand until the muffins are cool enough to handle.
Make the waffles: Heat a waffle iron. Working one at a time, drop 1 1⁄2 tablespoon of dough on it. Cook, without closing the waffle iron tightly, until the dough is ready but not wet on the side facing up, 4 to 5 minutes. Repeat the process with the rest of the dough.
Finally, stick the muffins and waffles together using whipped cream or Nutella. Garnish with cream, fruit or peanuts.
Smoked Chicken and Avocado Wraps
- 2 large spinach tortillas
- 1/2 cup avocado spread
- 230 g smoked chicken, thinly sliced
- 1 1/4 cup spinach leaves
- 4 slices of Swiss cheese
- 3 slices of cooked bacon
Lay your tortillas flat. Spread 1/4 cup of the vegan avocado spread on each. Divide the chicken, spinach, Swiss cheese and bacon over 2/3 of the tortilla, leaving the last 1/3 with just the avocado on it.
Starting at the end with all the toppings, roll the tortilla tightly. Slice into rounds and serve.
* Note: You can replace the wheat tortillas with gluten and milk free tortillas to make the wraps even healthier.
Healthy snacks after school snacks and caterpillars
- celery stalks
- peanut butter or cream cheese at room temperature
- apple slices
- sliced orange
- sliced kiwi
- sliced cucumber
- sliced tomato
- cashew nut
- celery stalks
- peanut butter or cream cheese at room temperature
- Cherry tomatoes
- eye candy
- thin and long pieces of cucumber for antennae
Prepare the snails: Fill the celery stalks with peanut butter or cream cheese and top with a wedge of apple, orange, kiwi, cucumber or a slice of tomato. Place a head of cashew nuts. Use peanut butter or cream cheese to stick the eyes on the head.
Prepare the caterpillars: Fill the celery stalks with peanut butter or cream cheese and garnish with grapes, blueberries or cherry tomatoes for the body and head. Use peanut butter or cream cheese to stick the eyes and antennae.
- 2 cups of almond flour
- 1 tablespoon of chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1/2 teaspoon of sea salt
- 1 egg
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of honey
Preheat the oven to 160 ° C. In a large bowl, combine the almond flour, parsley, chives and salt. In another bowl, whisk together the egg, olive oil and honey. Add the wet ingredients to the dry preparation and stir well.
Transfer the resulting dough to a sheet of baking paper. Cover with a second sheet of paper and flatten the dough to about 0.3 cm thick. Remove the top layer of paper and cut the dough into squares. Sprinkle with a little salt.
Place the parchment paper with the squares on a baking sheet. Bake for 12 to 15 minutes or until the pastry is lightly golden. Let cool for 15 minutes before serving these healthy after-school snacks to your kids.
Healthy and balanced snack: oatmeal cookies, chocolate chips, bananas and blueberries
Healthy snack recipe: sandwich of whole wheat bread, peanut butter, honey and pear
Eggs stuffed with mustard and olives
And finally, we offer two healthy and gourmet fruit snack recipes. In addition, you can include the fruit in the preparation of cakes with a minimum of sugar or with a sugar substitute such as raspberry crumble for example. Your wolves will love it, that's for sure!
Afternoon snack idea: fruit in yogurt and honey
Frozen bananas with nuts and chocolate
* Sources: Crunchy Chocolate Coconut Balls - myfussyeater.com
Smoothie Bowl, Quick & Easy Muffin Pizza, Peach Popsicles, Broccoli & Cheddar Wraps, Waffle Cakes with Filling, Snails & Caterpillars - womansday.com
Smoked Chicken and Avocado Wraps - dinneratthezoo.com
Herb crackers - paleogrubs.com