Healthy after-school snacks

eightWest

It’s back to school season for kids in West Michigan, and when it’s time for them to come home after a long day in the classroom, it’s always nice to have some healthy snacks on hand. Chef Jen joins us now in studio to share some of her recipes.

Recipes

Apple Sunflower Butter Mini Muffins

Makes 2½ dozen

All you need:

  • 2 cups all-purpose flour (gluten-free or regular)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups grated apple (I used Honeycrisp, but any sweet apple will do)
  • 1 cup low fat buttermilk
  • 3/4 cup creamy sunflower seed butter
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds

All you do:

1. Preheat oven to 375. Coat 3 mini muffin tins with cooking spray.

2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

3. In a separate bowl, whisk together the grated apple, buttermilk, peanut butter, eggs and vanilla.

4. Add wet ingredients and the chia seeds to the dry ingredients and stir until just combined.

5. Spoon batter into muffin tins. Bake for 18-20 minutes, or until tops are lightly golden brown. Allow muffins to rest for 10 minutes in the pan, then remove and cool on a wire rack.

Pizza Hummus

Serves 6

All you need:

  • 1 container roasted garlic hummus
  • ¼ cup grated Parmesan cheese
  • ¼ cup turkey pepperoni
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • ½ teaspoon crushed red pepper
  • Olive oil, for drizzling on top
  • Fresh basil, for garnish
  • Fresh-cut veggies and whole-grain pita chips, for dipping

All you do:

Place all ingredients in food processor and process to combine. Serve immediately with fresh-cut veggies and pita chips. Store any extras in an airtight container for up to 1 week.

Banana Split Smoothie

Serves 4

All you need:

  • 2 cups unsweetened vanilla almond milk 
  • ½ cup plain Greek yogurt
  • 1 banana
  • ½ cup frozen dark sweet cherries
  • ½ cup frozen strawberries
  • ½ cup fresh diced pineapple
  • ¼ cup oats (instant or regular)
  • 2 tablespoons honey (or stevia)
  • 1 tablespoon chocolate chips
  • Pinch salt

All you do:

Place all ingredients in a blender and process until very smooth. Serve immediately.

Baked Sweet Potato Chips with Avocado Yogurt Dip 

Serves 6

All you need:

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Dip

  • 1 cup plain Greek yogurt
  • 1 avocado, peeled and pitted
  • Zest and juice of 1 lime
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

All you do:

1. Preheat oven to 250 degrees and position rack in the center of the oven.

2. Use a mandolin or very sharp knife to cut the potatoes uniformly thin (have an adult do this step.)

3. Place the sweet potatoes in a large bowl and toss with olive oil and salt. Lay in a single layer on a baking sheet and bake for about 2 hours, flipping halfway through.

4. Meanwhile, combine avocado dip ingredients in a food processor until smooth. Transfer to a serving bowl, cover with plastic wrap and place in the fridge.

5. Remove chips from the oven once they are golden brown and crisp. Let them cool so they can continue to crisp up. Serve with dip. 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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