20 Snack Ideas for Picky Kids

1. Pulse the nuts in a food processor until they are in small pieces.
2. Add the dates and nut butter to the food processor and blend together, scraping the sides down as needed.
3. Add the water and continue blending. The mixture should stick together and be pliable — add another 1/2 tablespoon or more of water as needed to get to the desired consistency.
4. Grease an 8×8 or 9×9 pan with avocado or coconut oil spray. Scrape the mixture into the pan.
5. Place in the refrigerator for 30 minutes, then cut the bars into 8 squares. Keep refrigerated.

1. In a medium pot, combine the almond milk, nut butter, and honey over low heat. Stir just until all of the ingredients are well combined and warmed through. Add the protein powder and oats. Stir well to combine. (If the mixture is too thick to stir, slowly add more almond milk to thin.)
2. Grease an 8×8 pan and press the mixture evenly into the pan. Drizzle with dark chocolate if desired.
3. Allow the bars to cool completely before cutting them into squares. Seal the bars in an airtight container and store them at a moderate room temperature for up to a week.

1. In a large mixing bowl, add all ingredients except the chocolate chips and nut milk and mix until it forms a dough-like consistency. If your mixture is too dry, add one tablespoon of nut milk at a time until the desired consistency is formed.
2. Let the mix cool if the butter is still warm. Once completely cool, fold in the chocolate chips.
3. Evenly roll out or press the cookie dough on a wax paper-lined baking sheet — the thickness of the dough will be the thickness of your bars. Place in the freezer for 15 minutes until firm.

1. Whisk all ingredients together in a small bowl.
2. Adjust the seasoning according to your taste, and have fun experimenting with different herb combinations.
3. Keeps in the refrigerator for one week.

1. In a food processor, blend together all ingredients until smooth.
2. Serve as a dip for fresh-cut vegetables or spread on your favorite sandwich.

1. Preheat oven to 350 degrees F. Spread raw nuts or seeds on alarge rimmed sheet pan and bake until fragrant and toasted, about 10 minutes, stirring halfway through. Allow nuts to cool for a few minutes.

2. Add roasted nuts to a food processor and process until creamy, about 10 to 15 minutes, pausing to scrape down the sides as necessary. Do this in stages, three to four minutes at a time with breaks in between, so your food processor doesn’t overheat.

3. Add salt and any other mix-ins and process until combined. For a smoother, creamier result, add coconut oil and process once more.

4. Scoop nut or seed butter into a clean canning jar and store in the refrigerator for up to two weeks. Bring to room temperature before serving.

Tip: Toasting the nuts or seeds before blending gives them a richer, fuller flavor.

1. Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
2. Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
3. Using a fork, mash the avocado into the pureed sauce with the lime juice.
4. Season and serve quickly.

Try served with these homemade socca chips.

1. Mix the protein powder, honey, almond butter and almond extract together to form stiff dough. Chill the dough for at least an hour.
2. Then scoop the dough into small balls, about 1 1/2 teaspoons each, and roll in either cocoa powder or shredded coconut or both.
3. Refrigerate in an airtight container.

Tip: You may need to adjust the quantity of protein powder depending on how creamy the almond butter is.

1. Drain and rinse the black beans. Chop the tomatoes, avocados, red onion, and jalapeño (chop the jalapeño very finely).
2. Combine the black beans, chopped ingredients, and corn. Squeeze the lime juice over the salsa, add salt and pepper, and mix to combine.

1. In food processor, add the dates, almond butter, flaxseed meal, chia seeds, oats, protein powder, and vanilla. “Chop” until combined.
2. Add the oat milk in one tablespoon at at a time until the mixture becomes sticky.
3. Transfer the mixture from the food processor to a small bowl and fold in the sprinkles.
4. Roll into 1.5-inch balls. Store in the refrigerator for up to four days.

1. Place all the ingredients for your chosen flavor (minus the coating) in a powerful blender or food processor. Blend, scraping down the sides frequently until the mixture forms a coarse purée.
2. Spread coating on a large plate. Scoop out level tablespoons of the mixture, then roll into 1-inch balls and place on the plate.
3. Roll the balls in the coating until well covered, then place in an airtight container and refrigerate for up to a month.

1. Blend the jelly half ingredients together and set aside.
2. Blend the peanut butter half ingredients together and set aside.
3. Form the jelly and peanut butter mixtures into hemispheres using a rounded spoon or spring-loaded scooper.
4. Match a peanut butter hemisphere to a jelly hemisphere by pulling the jelly sides up to the peanut butter sides until they form one delicious bite.

1. Wash, core and quarter the apples, but try to leave the skin on for body and flavor.
2. Zest and juice the lemon, adding both to a large saucepan with the apples and cinnamon.
3. Cover and cook slowly over medium heat, mashing occasionally for 30 to 35 minutes.
4. Purée through a food mill, then return apples to the pan. Add the sweetener to taste while simmering slowly.
5. Cook until texture is thick enough to hold shape firmly in a large spoon. Add the vanilla. Use as a condiment for grilled pork or chicken, in apple desserts like cakes and charlottes, or for just old-fashioned spoon eating.

1. Preheat the oven to 175 degrees F. Pit the plums, then puree in a blender until smooth.
2. Pour the plums on a baking sheet lined with parchment paper. Spread thin and evenly.
3. Bake for about 5 hours, or until the roll-ups are just slightly sticky. Cut into strips (keep the roll-ups on the parchment). Store in an airtight container. When you’re ready to eat, simply peel and enjoy.

1. Preheat the oven to 175 degrees F. Blend all ingredients together in a blender or food processor until smooth.
2. Pour onto two large baking sheets lined with parchment paper. Smooth until the puree has an even thickness of about 1/8 inch.
3. Bake for about 5 hours, or until the roll-ups are just slightly sticky.
4. Cut into strips (keep the roll-ups on the parchment). Store in an airtight container. When you’re ready to eat, simply peel and enjoy.

1. Preheat the oven to 375 degrees F. Grease a muffin tin with cooking spray.
2. Combine the flaxseeds and water in small bowl and let sit for five minutes. Meanwhile, combine the bananas, almond butter, sea salt, baking soda, vanilla extract, and sweetener (if desired) in medium bowl and stir to combine. Fold in the flaxseed mixture and raspberries.
3. Fill each muffin cup until it’s halfway full. Bake for about 13 to 15 minutes, until the edges are brown.
4. Let cool for 10 minutes. Store in an airtight container for up to one week.

1. Preheat the oven to 375 degrees F.
2. In a blender, combine the bananas, nut milk, chia seeds, whey protein powder, vanilla extract, cinnamon, and zucchini. Once blended, the mixture should be the consistency of cake batter.
3. Hand mix the pecans and oats into the batter — do not blend.
4. Line a muffin tin with muffin liners. The muffins will come out very moist, so this step is important!
5. Pour the batter into each of the muffin tins until they’re about 80 percent full. Sprinkle on any optional desired toppings.
6. Bake for 12 to 15 minutes, or until golden brown. Enjoy immediately, store in an airtight container in the refrigerator for three to four days, or freeze for later.

1. Preheat the oven to 400 degrees F. Grease a muffin pan with spray, or line with cupcake liners.
2. Place all of the ingredients except for the chocolates chips in a blender and mix to combine. Pour the mixture into the muffin pan, and sprinkle each muffin with a few chocolate chips.
3. Bake for nine to 11 minutes, or until the edges are brown. Let cool for 10 minutes. Store in an airtight container for up to one week.

1. Preheat the oven to 375 degrees F, and line a six-cup muffin tin with baking cups.
2. In a large bowl, whisk the almond flour, chickpea flour, baking soda, salt, cream of tartar, and lemon zest.
3. Place mashed banana in a medium bowl, then add the egg, maple syrup, oil, and lemon juice, and whisk to combine.
4. Pour the banana mixture into the flour mixture and mix until well combined, then quickly stir in the frozen raspberries.
5. Place a scant 1/3 cup of batter in each muffin cup. Bake for 30 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.