Do you have a picky eater? Maybe you just have a kid that won’t eat veggies or fruits? Or maybe you just want your kids to eat a bit healthier?
I have dealt with all the above, and I’ve come up with a few innovative (and tricky) ways to sneak the good food in snacks. My boys have no clue there is some good in the snacks I make. And the best part is they love to eat them.
So I decided to share some of my favorite recipes with you in the hope that you too can sneak a healthy food item in a snack.
Please keep in mind that if your child has food allergies to Google substitutes. For lower-sugar muffins and breads, this blog post at kingarthurflour.com has some good guidelines on how to reduce sugar and while not affecting texture.
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped walnuts
1 cup vegetable oil
2 ¼ cups sugar
3 teaspoons vanilla extract
2 cups grated zucchini
¼ cup raisins
- Grease and flour two 8 x 4 inch pans*. Preheat oven to 325 degrees
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts, and raisins until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
*Add a bit of flare and you can make bread in muffin tins or even a cake pan that has a fun shape to it.
Carrot Cake or Muffins with a Cream Cheese frosting
2 cups white sugar
2 cups flour
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons baking powder
3 cups grated carrots
1 cup chopped pecan
½ cup butter softened
8 oz cream cheese softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
½ cup raisins
- Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, raisins, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
*Add a fun flare and make in muffin tins or a fun shaped cake pan. Instead of adding raisins, you can add chocolate chips.
Trash Can Rice Krispy’s Treats
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg’s® Rice Krispies® cereal or any cereal you have on hand. Such as golden ghrams, fruit loops, ect.
1 tablespoon sunbutter or peanut butter.
1 cups chocolate chips or chunks
Drizzle of honey
- In large saucepan melt butter over low heat. Add marshmallows and sun butter and stir until completely melted. Remove from heat.
- Add KELLOGG’S RICE KRISPIES cereal or any cereal you have on hand. Stir until well coated.
- Add chocolate chunks or chips.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Drizzle with honey. Cool. Cut into 2-inch squares. Best if served the same day.
*Feel free to add in anything in your cabinets that you think would make a good healthy bar or treat such as raisins or walnuts, or crasins.
Trish Schaeffer is a mom of three boys—two with special needs—and a blogger for Central Penn Parent. Follow her at www.centralpennparent.com/A-Loving-Journey. You can follow Trish on Twitter @Alovingjourney and on her Facebook group A Loving Journey-Parents of special needs kids.