Kids Club Vol. 34: Snacks
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.
INSIDE THIS ISSUE
Nutty Apple Snacks
Nutty Apple Snacks
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Dinner knife
- 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
- 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.
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.
- Scrub or peel several carrots and scrub several celery ribs.
- Trim off the ends and cut each carrot and celery rib in half lengthwise, then cut each of these halves lengthwise into quarters.
- Now cut them into your favorite length for dipping.
- Put the cut pieces in a jar or container, fill it with cold water, cover tightly, and refrigerate up to 1 week.
- Measuring spoons
- Large, heavy pot with lid
- Measuring cups
- Pot holders
- Large serving bowl
- 2 tablespoons vegetable, olive, or coconut oil
- 1⁄3 cup popcorn kernels
- Kosher salt and seasonings
- 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.
- Curry powder
- Garlic powder
- Chili powder
- Celery salt
- Grated lime zest
- Grated Parmesan cheese
- Your favorite seasoning blend (Italian, Cajun, taco, Old Bay, etc.)
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
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!
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.
Can you match the name of each snack with its description?
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