When you take a look at the media, where mostly every commercial is supporting unhealthy eating.. there’s no wonder why we eat so many processed foods!
The best snacks are ones that have many different nutrients, vitamins, minerals, and fiber. Appropriate snack portion size varies, depending on the kid’s age and activity level. If kids are eating healthy snacks, like cut-up fruits and vegetables, they’ll naturally stop eating once they’re full
Processed foods, the ones that tend to be low in fiber, are much easier to overeat than healthier options because the lack of feeling full afterwards.
It’s also important to make sure that you or children aren’t eating in front of the TV and computer because it’s easier to be distracted by what you are actually consuming– so you end up eating more than you should!
Finding new recipes to make with children, and making food from scratch are all ways to help stay nutritious and become creative at the same time!
Here is a sample recipe:
Granola Fruit Nut Crunch
Prep time: 5 minutes; total time: 25 minutes; serves 6.
Provided by Chrisetta Mosley, author of “Shop, Cook, Eat: Outside of the Box.”
2 cups old fashioned or quick-cooking (not instant) oatmeal
1 cup unsweetened shredded coconut
½ cup whole or sliced almonds
6 tablespoons vegetable oil
3 tablespoons honey
½ cup dried cranberries
¼ cup dried apricots, diced
Preheat oven to 350 degrees.
In a large bowl, toss the oatmeal, coconut, almonds, oil and honey until combined.
Pour onto a rimmed baking sheet and bake, stirring occasionally with a wooden spoon, until golden brown and crunchy, about 20 minutes.
Remove from oven. Let cool on sheet pan.
Once cool add dried cranberries and apricots. Serve immediately, or the granola can be kept in an airtight container in the refrigerator for up to one week.
For more information: http://www.columbian.com/news/2012/sep/10/after-school-snacks-get-healthy-makeover-dietician/ By Marissa Harshman Columbian Staff Reporter