More Healthy Holiday Snacks

It’s a fun and festive time of year and the perfect chance to get your kiddos in the kitchen. Last year I shared some fun holiday snack recipes and this year I have even more to share with you. Big on healthy but not short on taste and fun!

 

Veggie Evergreen

Ingredients:

Cucumber

Celery

Mini Sweet Peppers

Slice and halve cucumbers. Cut the celery into a long, thin trunk for the evergreen. Slice thin ornaments out of mini peppers and use a small cookie cutter to make a star to top the tree with. Have kids help layer the veggies to create a beautiful evergreen.  Even if your little ones aren’t huge fans of raw veggies I promise it will be hard to resist nibbling on this.

 

 

Polar Bear Smoothies

Ingredients:

1 cup plain Greek Yogurt

1 large Banana, sliced and frozen

1/8 tsp Peppermint Extract

1/4 cup unsweetened Coconut, shredded

1 tsp White Chocolate Chips

Milk (any type will work, I use Almond)

Add the yogurt, banana, peppermint, coconut, chocolate to a blender and purée.  Add milk slowly till you reach desired consistency. Top with additional coconut and serve with a straw (it’s more fun that way).

 

 

 

Cheese Ornaments

 

Ingredients:

Cheese Rounds

Pretzels

Bell Peppers, different colors work best

Cut the peppers into thin, small pieces.  Let the kids decorate the cheese with the peppers, pushing them gently into the cheese.  Add a pretzel to the top.  A fun and festive snack perfect for tiny hands.

 

 

 

Almond Butter Cookies

Ingredients:

1/2 cup Almond Butter (use Sunbutter for a nut-free version)

1/3 cup organic Brown Sugar, firmly packed

1 medium Egg

1/2 teaspoon Baking Soda

2 tbsp Chocolate Chips

2 tbsp Dried Cranberries

Preheat oven to 350 degrees (f). Mix all ingredients (except chocolate chips and cranberries) together until well combined. Fold in the chocolate chips. Spoon the wet, gooey dough on a parchment lined baking sheet. Be sure to allow plenty of space between cookies, they spread. Bake for 8-10 minutes. Let the cookies cool for a few minutes before transferring to a wire rack for additional cooling. Store cooled cookies in an airtight container. Makes about 8-10 cookies.  A yummy and easy cookie recipe to make fast. Gluten-free.

 

 

Veggie Candy Cane & Hummus

Ingredients:

Grape Tomatoes

Cauliflower

1 can (15 oz) Chickpeas, drained and rinsed

1 Garlic Clove

1/4 cup Olive Oil

Juice from 1/2 a Lemon

1/4 tsp Salt

1/8 tsp Paprika

1/8 tsp Nutmeg

Form a candy cane with the tomatoes and cauliflower on a serving tray, kids love this part. Using a food processor or blender add the remaining ingredients except oil and begin to blend, stream in the oil till a creamy consistency is reached and the hummus is well mixed.  Serve with the veggies.

 

 

 

Mini Fruit Wreaths

Ingredients:

Small Apples, sliced in thin rings and cored

Kiwi, diced

Pomegranate

Nut or Seed Butter

Round Crackers (optional)

Spread the nut or seed butter on to the apples or crackers.  Form a wreath with kiwi and pomegranate.  Kid’s tiny fingers are great at this.  Enjoy!

 

Wishing you a happy, healthy holiday season!