Kids Club Vol. 34: Snacks

KIDS CLUB

VOLUME 34

Welcome to the latest issue of our ChopChop Kids Club newsletter!

This month, with the back-to-school season upon us, we’re focusing on snacks. The morning-break kind, the after-school kind, the grab-and-go boost-of-energy kind, and, yes, the midnight kind too—though shouldn’t you really be asleep? Our snacks give you everything you need, from speed to nutrition to deliciousness. We’ve got something for everyone here, whatever your snacking habits, preferences, or schedule—plus fun facts and snacktivities too.

Enjoy!

 

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INSIDE THIS ISSUE

Nutty Apple Snacks

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Nutty Apple Snacks

This cute little snack is creamy, crunchy, and satisfying. Plus, it’s fun to make with your friends after school!
Prep Time 10 mins
Total Time 10 mins
Servings 2 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Dinner knife

Ingredients
 

  • 1 apple (any kind you like), scrubbed, cored, and sliced
  • 2–4 tablespoons nut or seed butter
  • 2 teaspoons sesame seeds and/or shredded coconut

Instructions
 

  • Spread the nut butter on half the apple slices. Sprinkle with the sesame seeds and/or coconut.
  • Top with the remaining halves and eat right away.

Notes

3 more ways to turn an apple into a snack:
1. Layer slices with cheddar cheese.
2. Dip slices into yogurt and then granola.
3. Sprinkle slices with cinnamon.
Carrots_Celery_Kitchen_Skills_LifeStyle_13

How to cut up carrots and celery

If you keep carrots and celery already cut up and ready to go in the refrigerator, you will always have a good snacking option! Eat them alone or dip them into hummus, salad dressing, peanut butter, or guacamole.

  1. Scrub or peel several carrots and scrub several celery ribs.
  2. Trim off the ends and cut each carrot and celery rib in half lengthwise, then cut each of these halves lengthwise into quarters.
  3. Now cut them into your favorite length for dipping.
  4. Put the cut pieces in a jar or container, fill it with cold water, cover tightly, and refrigerate up to 1 week.

Homemade popcorn

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Homemade Popcorn

Whether you’re planning your family movie night or just craving something to munch after school, popcorn’s your go-to. It’s fun to make it yourself! And it’s whole-grain and inexpensive too. Our method is easy once you get the hang of it: just read through the steps before you start, and then try to follow them pretty exactly.
Prep Time 10 mins
Total Time 10 mins
Servings 10 cups

kitchen gear

  • Measuring spoons
  • Large, heavy pot with lid
  • Measuring cups
  • Pot holders
  • Large serving bowl

Ingredients
 

  • 2 tablespoons vegetable, olive, or coconut oil
  • 1⁄3 cup popcorn kernels
  • Kosher salt and seasonings

Instructions
 

  • Put the oil in the pot and add 2 popcorn kernels. Put the pot on the stove and turn the heat to medium-high.
  • Cover the pot and wait for the 2 kernels to pop, 3 to 4 minutes. Once they pop, turn off the heat and take the pot off the stove. Now you know the oil is hot enough to pop the kernels evenly.
  • Put the rest of the popcorn kernels in the pot and put on the lid. Using the pot holders to hold the lid in place, shake the pot well (you might need an adult for this). Leave the pot for 1 minute to heat up the kernels.
  • Turn the heat back to medium-high, and wait. Using the pot holders to hold the lid in place, give the pot a good shake every now and then.
  • After a few minutes, the popcorn will start popping—slowly at first, and then almost all at once. Once the popping has slowed down almost to a stop (this will take about 1 minute), take the pot off the heat and set it aside to finish popping for 1 minute.
  • Add salt and/or your favorite seasoning and give the pot one last shake, then pour the popcorn into the bowl.

Notes

GET CREATIVE
Season your popcorn with one or more of these. Start with 1 teaspoon and shake it around, then taste it and add more if you like:
  • Curry powder
  • Garlic powder
  • Chili powder
  • Celery salt
  • Grated lime zest
  • Grated Parmesan cheese
  • Your favorite seasoning blend (Italian, Cajun, taco, Old Bay, etc.)

Instant Snacks

15 of our favorites:

  • Mashed avocado on whole-wheat toast
  • A handful of grapes
  • Cheese and whole-grain crackers
  • A sliced pear
  • Carrot sticks and hummus
  • Fruit and yogurt smoothie
  • Sunflower seeds and raisins
  • Celery sticks and ranch dressing
  • A quesadilla
  • Granola with milk
  • A rice cake with cottage cheese
  • A hard-boiled egg
  • A slice of melon
  • Toast with peanut butter and bananas
  • Applesauce
applesauce lifestyle_0

Does your family ever eat winter squash, such as butternut, acorn, delicata, or hubbard? Did you know you can roast the seeds like you would pumpkin seeds? Just rinse them, dry them, and toss them with 1 teaspoon olive oil and ¼ teaspoon salt, then spread them out on a small baking sheet and put it in an oven set to 325 degrees. Roast until golden brown, 20 to 30 minutes, stirring them occasionally with a spatula. They make a great snack!

Wearable snacking

Going on a hike? Make an edible necklace! Simply thread O-shaped oat cereal on a piece of string (wrap a piece of tape around one end to make this easier), then tie it around your neck and wear it on your walk. You will, of course, want to bring a water bottle too—to make sure you stay hydrated.

 

Global Snacking

Can you match the name of each snack with its description?

1. Senbei 

2. Bitterballen 

3. Aiyu 

4. Papadam

5. Crêpe 

6. Lupini

7. Takis 

8. Puff-Puff 

9. Chifle 

10. Biltong 

 

 

 

 

A. Indian lentil crackers

B. Pickled beans eaten in Europe and the Middle East 

C. a Taiwanese jelly made from fig seeds

D. West African fried dough balls

E. South American plantain chips

F. Japanese rice crackers

G. South African jerky

H. Mexican rolled corn chips

I. a thin French pancake

J. a Dutch meatball

Answers:  1 F; 2 J; 3 C; 4 A; 5 I; 6 B; 7 H; 8 D; 9 E; 10 G

Still Hungry? Try One of These Recipes

Sweet Sesame Snacking Almonds
Grab and Go GORP
Nutty Oat Bars
Pita Chips
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