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After School Recipes For Kids

“Mum, I’m STARVING, there’s NOTHING to eat in the fridge.”

How many times have we heard that when the kids come home hungry from a long day at school?

Finding a healthy afterschool snack that kids like can be a real challenge.

To help you avoid feeding the kids everyday, pre-packaged snacks, try these healthy and appetizing alternatives:

 

Healthy Avocado and Tuna dip

Prep time: 15 minutes

Serve: 4

 

Ingredients:

100 gram tuna in spring water

1 avocado, seed and skin removed, mashed

2 tbsp of low-fat plain yoghurt or mayonnaise

4 tbsp of fresh mixed herbs (parsley, coriander, basil)

1 small tomato, chopped into small squares

1 squeezed  lemon or lime juice

 

Method:

 Place the tuna, avocado and yoghurt in a mixing bowl and mix thoroughly.

Add all the remaining ingredients, mix through.

Serve with a selection of vegetable sticks and crackers.

 

Avocado Yoghurt with a Strawberry, Cinnamon and Honey Puree

 Prep time: 10-15 minutes

Serves: 2

 

Ingredients:

1 avocado, seed and skin removed

1 cup low fat yoghurt

1 punnet of strawberries

1 tbsp honey

1 tsp cinnamon

 

Method:

Place the strawberries, honey, cinnamon in a blender and blend until smooth.

In a bowl, mix the avocado and yoghurt thoroughly together.

To serve, spoon out roughly 4 tablespoons of avocado yoghurt mixture with some strawberry puree on top.

 

Fruit and Avocado Yoghurt Ice Blocks

Prep time: 10-15 minutes

Serves: 4

 

Ingredients:

1 cup low fat natural yoghurt

½ avocado, seed and skin removed

½ cup fruit puree, canned in natural juice

 

Method:

Place the yoghurt and avocado with the sugar-free fruit in a food processor and blend until smooth.

Pour into ice-block moulds and freeze until firm.

 

Avocado, Carrot, Coriander and Cottage Cheese Dip 

Prep time: 5-10 minutes

Serves:

 

Ingredients:

1 avocado, seed and skin removed

2 large carrots, thinly grated

¼ cup coriander, finely chopped

1 cup full fat cottage cheese

1 tsp honey

 

Method:

Combine all of the ingredients in a large bowl and mix until smooth.

Serve with a selection of wholegrain crackers and/or vegetable sticks.

 

Tomato, Avocado and Yoghurt Cheese Dip 

Prep time: 15 minutes

Serves: 4

 

Ingredients:

1 avocado, seed and skin removed

200g low fat natural yoghurt cheese and reduced fat Philadelphia Cream Cheese

2 ripe tomatoes, skinned and finely chopped

2 tsp extra-virgin olive oil or flaxseed oil

1 tbsp chopped fresh herbs

 

Method:

Put the yoghurt into a bowl and stir in the tomatoes, oil and herbs – choose from basil, mint, parsley or chives, or a mixture. Add seasoning to taste.

Serve with a selection of wholegrain crackers and/or vegetable sticks.

 

Avocado and Nut Spread

Prep time: 15 minutes

Serve: 4-6

 

Ingredients:

1 avocado, seed and skin removed

½ cup almonds, roasted

½ cup cashews, roasted

3 tbsp flaxseed oil

1 tsp apple cider vinegar or lemon juice

 

Method:

Place all of the ingredients into a food process and blend till smooth.

Keep in a jam jar in the refrigerator.

 

Carrot Chips

Prep time: 15 minutes

Cooking time: 10-15 minutes

Serves: 4-6

 

 Ingredients:

2 large carrots, peeled

1½ tbsp olive oil 

 

Method:

Heat the oven to 180C and line a baking tray with baking paper.

Cut the carrots length ways into thirds and brush with olive oil and place on the baking tray.

Place in the pre-heated oven for 5 to 10 minutes or until crispy around the edges.

Leave to cool and serve with guacamole.

 

Herb and Garlic Pita Bread Chips 

Prep time: 15 minutes

Cooking time: 5 minutes

Serves: 4-6 

 

Ingredients:

4 small pita bread, cut into small triangles

2 tbsp of olive oil

2 garlic cloves

2 tbsp mixed herbs

 

Method:

Pre-heat the oven to 140C and line a baking tray with baking paper.

Place all of the ingredients into a bowl and gently toss until the pita is covered.

Place the pita triangles on the baking tray, making sure none are overlapping and bake for 5 minutes or until gold brown.

Leave to cool and serve with your favourite dip or eat them on their own.

Store in the refrigerator in an air tight container. 

 

Orange and Lemonade

Prep time: 15 minutes

Serves:

 

Ingredients:

1 tbsp lemon juice

1 tbsp orange juice

1 tsp honey or agave nectar (agave syrup or nectar can be found in the health food isle of major supermarkets, or at your local health food store)

200ml of water 

 

Method:

Mix the orange juice, lemon juice and honey together in a glass, then gently pour the water into the glass and serve.

 

Have some of these healthy snacks ready-made on hand for when the kids come home.  Healthy, tasty AND they’ll tide them over until dinner without ruining their appetite!  For more tasty snack recipes, visit the Australian Avocados Recipe Finder.

 

- Zoe

Founder of Nutritional Edge, Zoe Bingley-Pullin, has long been passionate about the food in our lives. A nutritionist (Diploma of Nutrition, Sydney) and internationally trained chef (Le Cordon Bleu School, London), Zoe helps people embrace the benefits of food through education and understanding.

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