Photo: Stacey Boag
Do you have a blind spot when it comes to parenting? Actually, I have so many we may need a broader description. Parenting myopia? Doesn’t have the same ring to it, does it? Anyhoo. Snacks. Snacks are my weakness. Even at home, when most foods can be adjusted to become snack-sized, I’m often stuck for ideas. And portable snacks that you can take to the park? I’m pretty hopeless. Which is why my kids are mooching your kids’ snacks. Sorry!
I’m trying to get in the habit of thinking of snacks when I’m making my grocery list. Snacks are such a big part of how my kids eat so why aren’t they in my menu planning? There are a few store-bought items I like to have on hand (small yogurts, Cheddar Bunnies, hummus) but I’m also trying to have on hand the ingredients from which I can my make own snacks. Whether it’s a weekly baking session or extra container-friendly fruit, a little planning goes a long way. Plus, if I’ve got a healthy option ready to offer my kids, it keeps the cookie/treat requests at bay. Well, okay, it doesn’t keep them at bay but it does slow them down. And I hope it also reduces the mooching.
One of my favourite snack recipes ever is this one for whole-grain blueberry muffins. They come together in a snap and are so delicious you don’t need to point out all the health boosters they contain.
Whole-grain Blueberry Muffins
Makes one dozen full size muffins or 18 minis
1 1/4 cup whole wheat flour?
1 1/4 cup rolled oats?
1/4 cup flax meal?
1 tsp baking powder?
1/2 tsp baking soda?
1/4 tsp salt?
1/2 tsp cinnamon?
1 cup apple sauce?
1/2 cup buttermilk?
1/2 cup brown sugar?
2 tbsp vegetable oil?
3/4 cup blueberries
1. Preheat the oven to 375 degrees.
2. Lightly butter muffins tins.
3. In a large bowl blend all of the dry ingredients — except the sugar — together well.
4. In another bowl whip the wet ingredients and the sugar with an electric mixer.
5. Gently shake the dry ingredients into the wet, giving it a quick blend every few shakes. Stir in the blueberries.
6. Pour batter evenly into your muffin tins and pop into a hot oven. Bake for 20 minutes until they’re firm and the toothpick comes out clean.
Want some more portable healthy snack ideas? More recipes from sweetpotatochronicles.com:
These snack-sized twists on the sandwich require no cooking at all and are easy enough for kids to do themselves.
These are sweet and just a tiny bit salty: Our latest snack obsession.
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