Sunday Post: Delicious…Healthy Snacks for Kids’ Backpacks

Mommy, can I help in the kitchen?

Jake at Time after Time has a Sunday Post Challenge and every week he provides a theme…this week’s theme is DELICIOUS.

Fresh fruits and crisp veggies make some of the best snacks your child can eat.  It’s important to make every meal as nutritious as possible and snacks are a great way for kids to get important vitamins, minerals and fiber into their diet.

When my children were young, one of their favorite places to be was in the kitchen, helping me prepare meals and snacks.  Even though there might have been some additional cleanup…it was definitely worth it…for me and for them.

Here are two simple healthy snack recipes from Show Me How! Build Your Child’s Self-Esteem Through Reading, Crafting and Cooking.


Overnight Cookies (Gluten-Free)

You will need: 2 egg whites, 1/4 cup sugar, 1 cup ground almonds, 1 cup raisins, 1 large bowl, 1 mixer and 1 greased cookie sheet.

1. Beat egg whites in bowl till stiff peaks form.  Your little ones will LOVE watching how the runny egg whites turn to mountains of cream.

2. Add 1/4 sugar and fold in gently.

3. Add ground almonds and raisins and fold in gently.

4. Drop by tablespoonful onto the greased cookie sheet…I use a canola oil spray.  If you want a smaller cookie, use a teaspoon.

5. Place the cookie sheet in a 350 degree oven and bake for 5 minutes.  Turn off the oven and leave the cookies in at least 15 minutes…or overnight if you wish.  If you have a hot oven, you might want to check the cooling cookies at 15 minutes and remove them then…otherwise the raisins will taste burned.

6. Makes about 1 1/2 dozen, more or less, depending on the size cookie you make.

Traveling Trail Mix (Nut-Free)


You will need: 2 cups Corn Chex, 2 cups Wheat Chex, 2 cups Rice Chex, 2 cups mini-pretzels, 1 cup raisins, 2 tsp Braggs Aminos or low-sodium soy sauce and a 13x9x2 inch microwave-safe baking dish.

1.     Melt margarine, mix with Braggs Aminos or soy sauce and pour into baking dish.

2.     Add the cereals and pretzels and mix thoroughly to coat.

3.     Microwave on high for 3 minutes.

4.     Stir and continue to heat in microwave, one minute at a time, until evenly toasted.

5.     Add raisins and mix.

6.     Store in an airtight container.

You are invited to a Google+ Hangout!  This coming week you can check out ‘the parents that make Halloween happen’ on Google+ Hangouts.  On Thursday, October 11 at 2:30pm Mountain Time, I will be joining long-time educator and blogger, Susan Case, author of The Happy Mommy Handbook.  Susan is going to be reading a special Halloween story and I will be doing a simple craft.  We’ll chat about children and picture books and why reading with kids is just about the most important thing you can do with them.  I’ll post a link here and on my FB page as soon as I get one.


This week celebrates “the parents that make Halloween happen”
A full line up of HOAs celebrating
#parenting , #kids , and all things #Halloween 

+ Join +Angelique Felix at 2:15 PM CST for a Witches story and cupcakes

+ Join +Angelique Felix at 2:15 PM CST for a Monster song and craft
+ Join +Susan Case and guest +Rachelle Doorley at 5:30 PM CST for Spooky Simple Science Recipes

+ Join +Holly Homer at 9:30 AM CST and guests as they discusses Candy Control
+ Join Kimberley Blaine and guests at 1:00 PM CST as they discuss children’s age differences and participation in Halloween
+ Join +Green Kid Crafts at 2:00 PM CST for Greening Your Halloween
+ Join +Angelique Felix at 2:15 PM CST for a Ghosts! story, song, and craft

+ Join +Angelique Felix at 2:15 PM CST for a Black Cat! story and song
+ Join +Holly Homer at 9:00 PM CST for a discussion on Homemade Costumes
+ Join +Susan Case and +Vivian Kirkfield at 3:30 CST for Halloween book reading, craft and discussion on how picture books help children deal with their problems

+ Join +Angelique Felix at 2:15 PM CST for a Pumpkins! rhyme and song

Want more information about Jake’s Sunday Post? 

37 thoughts on “Sunday Post: Delicious…Healthy Snacks for Kids’ Backpacks

  1. Lots of fun in your post First i love the baby chef on the top and I love your delightful cookies ,Thanks for sharing Vivian 🙂


    • I was a junk-food lover as a kid…and still would eat lots of the ‘wrong’ foods if I kept them in the house…so I try very hard not to…if there is no candy bar or bag of chips in the pantry, you can’t eat it. 🙂 🙂 And kids can be really finicky eaters…so it’s important to make sure that their snacks are really nutritious!


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  3. Ooh, these do look delicious! I’m a little lazy in the cooking department – I was the queen of red, yellow and orange pepper strips, any kind of berry, grapes (red and green), cantaloupe and watermelon – they all look pretty, taste good, and don’t require much prep time 🙂


    • I am not the best baker…and can only succeed is the recipe is VERY forgiving…I can do great breads…and these cookies and a smashingly good healthful carrot cake…because if you add a little more or a little less of any of the ingredients, the finished product is still amazing! Cut up fruits and veggies were the number one snack when my kids were young…the easiest to prepare and the healthiest to eat…so I am on the same page, Susanna! 🙂


  4. I’m going to make the cookies this afternoon, Vivian! We have two friends who eat gluten-free, and we’re meeting them tomorrow for breakfast to celebrate their October birthdays. I’ll take cookies to them in little birthday tins! Thanks so much for this!
    (LOVE the baby picture!)


    • Hi Marylin…so happy this recipe came at just the right time.:) The picture is of my grandson, Jeremy, at 6 months old. 🙂 It’s the perfect picture to use for a post on cooking with kids…looks like he is the main ingredient!


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    • I think he will love it, Milka…especially when the runny eggs become frothy mounds of cream…like mountains of snow. Just make sure no egg yolk gets into the whites…it won’t whip up well. I have a great way…just crack the egg and allow the yolk and white to sit in your hand…then slowly move it all towards your fingers and open your fingers slightly…the yolk will stay on top and the whites will run through your fingers. You can save the yolk for something else…like french toast.


      • Sure! I have to translate from the French, including the proportions, so hopefully this work. I can say you tried an authentic French recipe!

        Makes 16 to 18 madeleines

        – 1 stick of butter
        – 1 and 1/4 cup of flour
        – 1/2 cup sugar (actually a little less than that)
        – 2 large eggs
        – 1 and 1/2 teaspoon of baking powder
        – Zest of 1/2 lemon or 1 tablespoon of lemon juice
        – Dash of salt

        Preheat oven to 360 degrees.
        Beat the eggs in a bowl.
        Mix butter, sugar and salt together until they turn almost white.
        Add the beaten eggs, the lemon zest.
        Add the flour and the baking powder slowly.
        Spray your madeleine pans and use a tablespoon to scoop up the batter. Fill up to edge of pan without evening the batter.
        Put pans in the oven for about 15 minutes or until the madeleines look golden brown. Don’t overcook.
        Remove from pan right away and cool down on a grill.

        Super easy to make and I think we’ll make some more soon!


    • They are…and simple to make, Eliz!  They really are my husband’s favorite cookie…and because he has a sensitive gut, it’s fortunate that I found a dessert he loves that agrees with him. 🙂   


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