Summer sure is great for relaxing, but it can also be a busy time when New Jammies families are on the go.
Whether it’s to and from ball games and the pool or traveling for family vacations and reunions, helping kids eat right is made easy with tips on packing snacks with a healthy punch.
New Jammies founder Nicole Ludlow opts for healthy snacks on the go including dried fruit, nuts, pretzels, banana, and bringing along a soft-pack cooler for cut-up fruit, veggies and cheese.
“Veggies are an easy route for snacks, especially when chopped into child bite-sized portions,” Nicole says. “We love carrots, cauliflower, broccoli, cucumber, jicama, and red, yellow and green bell peppers for fresh, mobile snacks.”
Jicama is a fun, nutritional vegetable, native to central and South America, that kids enjoy because it has a crisp sweetness that stays cool in the summer. The root veggie has been used for thousands of years as a medicinally beneficial dietary element, according to organicfacts.net.
“Some of the health benefits of jicama include its ability to help you manage your weight, optimize your digestion, boost your immune system, prevent various types of cancer,” says the Organic Facts website, which provides unbiased info on nutrition and benefits of food and home remedies. “It also increases energy levels, helps manage diabetes, builds strong bones, increase circulation, lowers blood pressure, and boosts brain function.”
Fresh fruit is also a favorite with New Jammies kids. From watermelon and blueberries to strawberries and mango, fruit goes with summer like sun and a day at the beach. Fruit is extremely versatile — it can be eaten alone or diced up and mixed in with yogurt. Apples, oranges, pears, and peaches make for quick snacks to take on the go.
And dried fruits including cranberries, apricots, and bananas are nutritious non-perishable items to pack for longer trips or vacations. Dried fruit can be packed in individual travel snack bags or added to homemade granola and protein-heavy nut mixes that include peanuts, pistachios, pecans, almonds, and cashews.
Try this easy sugar-free granola recipe that can be packed for snacking from superhealthykids.com:
2 cup oats, dry
1/4 cup cashews
1/4 cup almonds
1/4 cup sesame seeds
1 tablespoon cinnamon
1/2 teaspoon salt
3 large egg whites
1. Preheat oven to 225 degrees F
2. In large bowl, combine oats, nuts, seeds, cinnamon and salt.
3. In a mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into dry oat mixture. Stir gently until dry mixture is coated.
4. Turn oat and egg white mixture onto a cookie sheet (lined with parchment paper or a silpat liner)
5. Bake in pre-heated oven for 60 minutes, stirring every 20 minutes.
6. Store in an airtight container for 1-2 weeks.
Also easily portable are wheat crackers topped with peanut butter, hummus, cheese cubes and pepperoni slices, and dry snacks including pretzels, apple and sweet potato chips, goldfish and graham crackers, and low-sugar fig newtons. This recipe from the Louisiana Sweet Potato Commission for homemade baked sweet potato chips is easy to prepare, and can be great for snacking or family get-togethers. They can be made with or without the red pepper for spice, if needed, for kids:
Spicy Sweet Potato Chips
4 large sweet potatoes, washed, peeled, and dried
3 teaspoons kosher salt
1/4 teaspoon ground red pepper
Peanut oil for frying
1 recipe Vidalia Onion Dip (recipe follows)
1. Using a mandolin or a very sharp knife, thinly slice sweet potatoes.
2. In a small bowl, combine salt and red pepper. Set aside.
3. In a large heavy-bottomed pot, pour oil to a depth of 3 inches. Heat over medium-high heat to 350°. Plunge chips, 10 to 12 at a time, into oil. Fry until light golden brown, 3 to 6 minutes.
4. Remove, and drain on paper towels or paper bags until completely cooled. Sprinkle with salt mixture.
5. Serve immediately with Vidalia Onion Dip, if desired.
Serving Size: 12 servings
Vidalia Onion Dip
1 Vidalia onion, sliced 1/2-inch thick
2 tablespoons olive oil
1 cup sour cream
1 cup ricotta cheese
3 teaspoons chopped fresh tarragon
3/4 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
Garnish: chopped fresh thyme
1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
2. Place onion slices on prepared baking sheet. Using a pastry brush, coat onion with olive oil.
3. Bake until slightly charred, approximately 12 minutes. Remove from oven; let cool, and roughly chop.
4. In the work bowl of a food processor, combine onion, sour cream, ricotta, tarragon, salt, pepper, Worcestershire, and hot sauce. Pulse until smooth.
5. Refrigerate for at least 4 hours before serving. Store, covered, in refrigerator for up to 3 days. Garnish with thyme, if desired. Serve with Spicy Sweet Potato Chips, if desired.
Serving Size: approximately 3 cups
Happy, healthy snacking from New Jammies!