Four healthy kid-approved snacks for after school

| 3 min read

The after-school shuffle can be difficult, and there’s often not enough time left in the day to refuel yourself and your kids before sending them off to after-hours activities. To help make the transition a bit smoother, we’ve compiled 4 easy-to-prepare snacks that will keep your child energized from social studies to soccer practice.
Healthy Blue Xtras members are eligible for discounts on many of the ingredients needed for these snacks and more from local grocers like Plum Market, Westborn Market and Vince & Joe’s, as well as many other Michigan retailers.
Ants on a Log
  • 2 celery stalks
  • 4 tablespoons peanut or almond butter
  • 24 raisins
Start with two celery stalks, rinsed well and cut in half width-wise. Scoop in about ¾ of a tablespoon of peanut or almond butter and top with 6 raisins .
For easy packing, place the ants on a log in a Ziploc bag or wrap them in plastic wrap.
Cinnamon Sugar Pita Wedges
  • 1 whole wheat pita (no pocket)
  • ½ teaspoon Smart Balance or other non-hydrogenated butter spread, room temperature
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon
Preheat oven to 400 degrees. Mix the cinnamon and sugar together in a small bowl. Cut pita into 6-8 wedges. Spread butter onto each wedge of pita. Evenly sprinkle the cinnamon sugar mixture onto the pita wedges. Place pita wedges on a baking sheet, and bake for 5-8 minutes, or until crisp.
Baked Sweet Potato Fries
  • 4 small sweet potatoes
  • 2 tablespoons olive oil
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons kosher salt
Preheat oven to 425 degrees. Cut each sweet potato in half lengthwise, and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges.
In a small bowl, combine the oil, chili powder, and 1 teaspoon of salt. brush the potatoes with the oil mixture andlay them flesh side down on the pan toput in the oven.
Cook until potatoes until soft, for 20 to 25 minutes, turning them on the pan once. Once pan is removed, season with remaining ½ teaspoon salt. Let the wedges cool, and serve warm.
Chickpea Chips
  • 1 can low-sodium chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika (smoked paprika will work well, too!)
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt, to taste
Preheat oven to 425 degrees. Rinse, drain and dry the chickpeas, so that most if not all of the extra water or canning liquid is gone. Coat chickpeas with 2 tablespoons of olive oil, as well as your spice mixture. Line chickpeas evenly in one layer on a baking sheet. Bake for 35-40 minutes, until crisp and crunchy. Let cool before enjoying.
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