Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


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15 real food snack ideas for kids

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Throw away those goldfish crackers! There are so many healthier options for kids! Starting your kids on real foods when they are babies is key to forming there taste buds for life. My kids started eating seaweed and green smoothies as babies and still enjoy them as they are 3 and 7. All of my sons friends refuse to eat any “real” foods at our house while my kids are super excited to get some fruit, nuts and seaweed for snacks. I also don’t cater to picky children-I cook one thing for dinner and that is that! No short order cooks here! I don’t eat much dairy but I make sure my kids have either some goat milk products, seafood, or liver so they get the fat soluble vitamins A, D, and K2 that are only provided by animal foods. (excellent for ADHD/spectrum kiddos)

15 real food snack ideas:

1. kale chips

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2. apple nachos

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3. apple muffins

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4. squash tortilla chips  with hummus, salsa, or pesto

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5. green smoothies like this or this

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6. Carrots with sun butter dip

7. goat or coconut yogurt with spirulina, stevia and ground flax seeds

8. ants on a log (celery with sunbutter and dried fruit)

9. trail mix : cashews, walnuts, pecans, pumpkin seeds, raisins, cranberries, goji berries, (optional throw in some chopped carrots or raw sweet potatoes).

10. Seaweed (nori) plain or with pesto or hummus inside and rolled up or flat like sandwich squares.

11. gluten or grain free tortilla with sunbutter, shredded carrots, and raisins (this is a staple in our house-we call it a breakfast taco).

12. popcorn (not microwave) with vegan butter-1/2 olive oil 1/2 flax oil, garlic powder, sea salt (or goat butter melted on top).

13.  healthy snack bar like this one with seeds, gojis, and shredded beets.

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14. raw goat cheese on homemade crackers like these

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15. carrot walnut cookies (replace chocolate chips with raisins)

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These are also seen at this link http://frugallysustainable.com/2013/07/frugal-days-sustainable-ways-80/ and here http://www.deeprootsathome.com/encourage-one-another-wednesday-link-up-97/


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what I ate Wednesday and kale crackers recipe

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This morning I had a handful of raw cashews for breakfast on my way to the gym. For lunch I had some Amy’s black bean soup and a humongous one of these salads. For a snack I made some kale crackers and some fresh veggie juice for the kids and I. For the juice I put in carrots, cilantro, beets, a lemon, ginger, and 1/2 a  cucumber.The kids inhaled the crackers and were fighting over the last one so I will post the recipe below.  I have no idea what I will eat for dinner because we are going to be on the road heading south toward Portland tonight (fly out to Hawaii in the morning).

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Kale crackers

In processor or blender:

1/2 cup chopped kale

1/2 cup water

add this to:

1/2 cup brown rice flour

2 tablespoons garbanzo flour

2 tablespoons olive oil

2 teaspoons lemon juice

garlic and/ or other herbs to taste

sea salt to taste

Sandwich a large scoop of dough between 2 pieces of parchment paper and flatten to the desired cracker thickness.  Cook these on 300 F for about 1 -1 1/2 hours or until they are crispy. If you want to cut them into squares or circles take them out after about 45 minutes and carve out the shapes then cook them until they are done. These are really good with just garbanzo flour instead of kale too. I made these with 1/2 cup garbanzo flour instead of kale and they turned out really good.