Kids Motherhood Recipe

10 Easy Kid-Friendly Snacks

People around the world usually get 3 full meals a day. With balanced preparation, these meals should be sufficient enough to power up adults through the whole day of activities. However, if we are talking about kids, then it is entirely a new story to consider.

Kids are balls of energy. They are expected to go to school and stay for the whole day to learn basic knowledge and skills they need to become effective adults in the future. Being at school for the whole day is mentally exhausting yet kids do not show any exhaustion even after the last bell rang. They still have a lot of energy to spend to play and run around. Once they are at home, the playtime usually continues until supper time.

To make sure that your kids stay alert, strong, and active during their school and play time, they need to eat more than the expected 3 meals. Snacks are usually prepared by the schools or mothers at home to boost up nutrition that will be converted to energy which kids need to execute their very active day.

There are traditional snacks which mothers can easily prepare out from the storage and fridge and usually these types of snacks are the ones that get left out the moment kids get bored of eating it. When this crucial moment ever happens, we parents need to start worrying and start finding new ways to prepare snacks for our children that would entice them to eat again.

I understand that just like our kids, we also have a very hectic day with work, chores, and taking care of kids as parts of our daily routine. In consideration to that, what we have in store for today are unique snack preparations that kills two birds with one stone. Not only that these delicious food preparations will encourage back your kids to eat snacks in between meals, the selections are also very easy to prepare that you won’t be worrying too much of the time you need spend.

Creamy Parfait in a Jar

Creamy Parfait in a jar is perfect for kids who are reluctant to eat nutritious snacks. This frozen delight will surely be loved by them and maybe this will change their minds. You can serve this six layered creamy parfait in a jar not just for snacks but also for breakfast. The best thing about this parfait is the minimal time required in preparation. You can make it the night before and let it cool in the fridge.

• 20 halved seedless red grapes
• ½ cup of diced pear
• ¾ cup of plain nonfat Greek yogurt
• 2 tablespoons of roasted pumpkin seeds
• 2 tablespoons of granola
• 2 teaspoons of maple syrup
• 2 glass containers
1. Get two clean jelly jars, mason jars or glasses.
2. Layer the jar with red grapes, Greek yogurt, diced pears, pumpkin seeds, granola and maple syrup.
3. Let it cool in the fridge.

Strawberries and Cream Tea Sandwich

Let your kids’ taste buds sing songs of praises with this sweet Strawberries and Cream Tea Sandwich.

• 2 slices of crust-free whole grain sandwich bread
• 4 sliced strawberries
• 2 tablespoons of whipped cream cheese
• 1 teaspoon honey
1. Toast the two slices of whole grain sandwich bread.
2. Spread the toasted bread slices with cream cheese.
3. Put the strawberries on top of the spread.
4. Drizzle with honey.
5. Cut into halves.

Yogurt Dip with Vegetables

Spice up your kids’ vegetables snacks with decadent and healthy sauce.

• carrot sticks of desired quantity
• snap peas
• 2/3 cup of plain Greek yogurt
• 1 tablespoon of chopped dill
• 1 tablespoon of olive oil
• kosher salt
1. In a small bowl, combine the Greek yogurt, chopped dill and ¼ teaspoon of kosher salt and mix well.
2. Dish up with the snap peas and carrot sticks.

Cheesy Beans

Pair your children’s nachos with an extra cheesy and healthful dip.

• tortilla chips
• ½ cup of fat-free refried beans
• ½ teaspoon of fresh lime juice
• 3 tablespoons of mild salsa
• ¼ diced avocado
• ¼ cup of grated Monterey Jack
• kosher salt
1. In a microwavable container, combine well the refried beans, fresh lime juice, 1 tablespoon of mild salsa and a pinch of kosher salt.
2. Top the mixed ingredients with grated cheese.
3. Microwave for 30-40 seconds until the cheese it completely melted.
4. Place the diced avocado on top and pour the remaining 2 tablespoons of salsa.
5. Serve the cheesy dip with the tortilla chips.

Chicken Kabobs with Peanut Sauce

Add a wonderful story to your all-time favorite chicken recipe with the help of peanuts.

For The Chicken:
• 2 tablespoons of soy sauce
• 2 tablespoons of vegetable oil
• 12 ounces boneless and skinless chicken breast
For The Peanut Sauce:
• 3 tablespoons of peanut butter
• 2 tablespoons of fresh lime juice
• 2 tablespoons of soy sauce
• 1/8 teaspoon of garlic powder
• 1 tablespoon of honey
• 1 tablespoon of chopped scallion greens
• red pepper flakes
For The Chicken:
1. Cut the boneless and skinless chicken breast into ¼ inch strips.
2. Place the strips on a cutting board and slowly flatten them by pounding using your fist.
3. In a bowl, put the chicken along with the vegetable oil and soy sauce. Coat the chicken.
4. Marinate the chicken for at least 20 minutes, at room temperature.
For The Peanut Sauce:
1. In a separate bowl, combine the peanut butter, lime juice, honey, soy sauce, garlic powder, chopped scallions and red pepper flakes, then beat together.
2. Preheat a plane grille over medium heat.
3. Take out the chicken from the marinade and pat dry.
4. Thread the dried chicken onto skewers.
5. Put the chicken on the hot grille with the skewers placed away from the direct heat.
6. Cook the chicken until it became golden brown with an amounting 2-3 minutes per side.
7. Serve them with peanut sauce.

Coconut Cashew Butter Bonbons

Nothing is more delighting than chewing crispy bonbons. Give your kids these coconut cashew butter bonbons for their snack time. It’s easy to make and very enjoyable to eat. Surely your kids will never say no.

• 1 cup of crunchy rice cereal
• ½ cup of cashew butter
• 2 tablespoons of pure maple syrup
• ¼ teaspoon of sea salt
• ¼ cup of unsweetened shredded coconut
1. In a medium bowl, mix together the cereal, maple syrup, cashew butter and salt.
2. Form the blended mixture into 12 1 ½ inch balls.
3. Roll the balls in a container filled with shredded coconut.

Baked Sweet Potato Fries

Get rid of the fast food fries for kids. Instead, replace those with sweet potato fries.

• 2 pounds of sweet potatoes
• 1 ½ teaspoons of chili powder
• 1 ½ teaspoons of kosher salt
• 2 tablespoons of olive oil
1. Preheat the oven to 425 Fahrenheit.
2. Cut the sweet potatoes into halves, lengthwise.
3. Put the cut potatoes flat side down and cut again into 1 inch wide.
4. In a small bowl, mix the olive oil, 1 teaspoon of kosher salt and chili powder.
5. Set the potatoes on a roasting pan and coat them with the oil mixture.
6. Place the roasting pan in the oven.
7. Cook for 20 to 25 minutes, turning once.
8. Season the baked sweet potatoes fries with the remaining ½ teaspoon of kosher salt.

Frozen Yoghurt Pops

The frozen yoghurt pops are perfect for your kids during summer! Cool down the hot temperature with these treats.

• 1 1/3 cups of low-fat Greek yoghurt
• 1/3 cup of caster sugar
• 1 cup of frozen raspberries
• 4 half-sliced passion fruit
1. In a bowl, beat together the Greek yoghurt and caster sugar until sugar has dissolved.
2. Place half of the mixture into a separate bowl.
3. Place the thawed raspberries in a strainer over a bowl.
4. Press the raspberries through the strainer until you accumulate ¼ cup of its puree. Cast off pulp.
5. Add the puree to one bowl of yoghurt mixture and stir to mix.
6. Add the passion fruit pulp to the remaining yoghurt blend. Then mix to combine.
7. Fill the 4 moulds with the raspberry mixture. And repeart with the passion fruit mixture.
8. Place a paddle pop stick in the center of each mould.
9. Freeze for four hours or overnight.
10. To remove the pops from moulds, run them under warm water for 3 seconds.

Strawberries and Cream Doughnuts

Oozing with sweet strawberry sauce, these easy-to-make snacks give classic strawberries and cream a perfect twist that will surely be love by your kids.

For The Doughnut:
• halved strawberries
• 3 teaspoons of dried yeast
• ¼ cup of warm water
• 80 grams of chopped butter
• ½ teaspoon salt
• 1 cup of milk
• 3 cups of plain flour
• ¼ cup of caster sugar
• canola oil
• ½ cup of caster sugar
• ¾ cup of thickened cream
For The Strawberry Sauce:
• ¼ cup of caster sugar
• 1 tablespoon of lemon juice
• 3 teaspoons of corn four
• 250 grams of strawberries
For The Doughnut:
1. In a small bowl, whisk the yeast and water until the yeast dissolves.
2. Meanwhile, in a small saucepan, place the chopped butter and milk over medium heat. Cook and stir occasionally for 3 minutes. Then remove the sauce pan from the heat and stand for 10 minutes to chill.
3. In a large bowl, mix together the salt, sugar and flour. Make a hole at the center and adjoin yeast and butter mixtures.
4. Stir until dough forms. Then knead the dough for 2 minutes.
5. Place the dough in a large greased bowl. Cover it with plastic wrap. Stand in romm temperature for 1 hour, until the dough doubles in size.
For The Strawberry Sauce:
1. In a small saucepan over low heat, put the strawberries and sugar.
2. Cook and stir for 3 minutes. Bring to boil.
3. Simmer the sauce for 5 minutes and then stir in the lemon juice.
4. In a small bowl, place the cornflour and add 3 teaspoons of water. Mix well.
5. Add the cornflour blend to strawberry mixture. Cook and stir for a minute until it thickens. Remove from heat.
6. Push the strawberry mixture through a sieve over a small jug. Discard the lumps and solids. Set aside to cool.
For The Doughnut:
1. Knock down dough and place on a lightly floured surface.
2. Knead for 30 seconds until smooth.
3. With a lightly flour dusted rolling pin, roll out dough until 1cm thick.
4. Cut out 12 – 8.5 cm circles using a floured round cutter.
5. Place the circles on 2 baking trays with paper lines. Set aside for 15 minutes.
6. In a large saucepan, pour enough oil and heat over high temperature, then reduce to medium-low when the oil is hot enough.
7. Cook the doughnuts in 3 batches for 2 minutes for each side.
8. Transfer the cooked doughnuts into a paper-lined tray and let them drain for 10 seconds.
9. In a shallow bowl, add sugar and toss the doughnuts to coat them. Let the doughnuts cool completely.
10. Place the strawberry sauce in a piping bag with 1 cm plain round nozzle.
11. Insert nozzle into the side of each doughnut and squeeze a little of the strawberry sauce. Repeat steps for all doughnuts.
12. Place the whipped cream in a piping bag with 1 cm plain round nozzle.
13. Put a lilt whipped cream into doughnut. Repeat step for all doughnuts.
14. Serve with additional strawberries.

OJ Shake

There’s nothing more soothing than a cold smoothie after a very exhausting kids’ outdoor activity. Try giving this savory shake to your kid and they’ll surely love it.

• 3 seedless and peeled clementines
• ½ cup of milk
• 1 frozen small banana
• 2 ice cubes
• 1 teaspoon of honey
• ½ teaspoon of pure vanilla extract
1. Put all the said ingredients in the blender.
2. Puree them for 30 seconds to 1 minute, until it becomes frothy and smooth.