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5 fabulous after-school snacks

by Catherine Holland

azfamily.com

Posted on August 6, 2010 at 6:44 PM

PHOENIX -- Maya Nahra from Sunflower Farmers Market shows us how to make some healthful after-school snacks that your kids will love.

Chocolate-Banana Tortillas
One banana, thinly sliced
Handful dark chocolate chips
Two whole wheat flour tortillas
Pat of butter (Optional)

Melt butter in nonstick pan. Arrange banana slices over one tortilla and mash them in very lightly with a fork. Dot the tortilla with chocolate chips and place a second tortilla on top. Slide into frying pan and cook for a few minutes on each side, until brown and golden at the edges. Let cool and slice into wedges!

Cucumber Yogurt Boats
Small cucumbers
Plain yogurt
Honey*
Sea salt
Cumin

Halve cucumbers lengthwise and scoop out seeds with a spoon. Mix plain yogurt, a tablespoon or two of honey, a pinch of sea salt and, a dash of cumin in a bowl. Spread into hollowed cucumbers. *(Honey is not advised for children 2 years of age and under.)

Stick-wiches
Whole wheat bread, cut into small cube squares
Assorted cheese cubes
Chicken breasts cut into cubes
Grape tomatoes
Romaine lettuce
Pickles
Olives (optional)

Slide the ingredients onto skewers and set out a side of mayo or mustard for dipping!

Parmesan Pita Chips with Mashed Dip
Whole wheat pitas, opened and cut into wedges
Grated fresh Parmesan
Sea salt and pepper to taste
Fresh basil, chopped
Can of white beans, drained and rinsed
Squeeze of tomato or sun-dried tomato paste
2-3 T extra virgin olive oil

Cut pitas into wedges and separate their layers. Spread them on a baking sheet and drizzle lightly with olive oil, Parmesan, and basil. Bake for 8 to 10 minutes at 400 degrees F, until toasty and brown.

Dump the beans in a medium sized bowl; add a squeeze of tomato or sun-dried tomato paste, sea salt, pepper, and olive oil. Mash them with a fork or potato masher until smooth. Serve this with the Parmesan Pita Chips!

Energy Bites
1 small banana
1/2 cup chunky peanut butter
1/2 cup toasted wheat germ
Finely chopped peanuts, mini-chocolate chips, or non- sweetened shredded coconut for coating

In a medium bowl, mash together the banana and the peanut butter. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, and then roll the balls in the chopped peanuts, mini chocolate chips, or coconut. Chill until firm. (Make these in bulk!)

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