Our Favorite Homemade Summer Snacks

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I want to share with you a few of our favorite summer homemade snacks.  We are often running around in the summer and buy packaged snacks-like the ones I show you here in my Healthy Snacks and Tips for a Summer Road Trip Video.  

However, we like to make homemade snacks whenever we can.  My kids have become great helpers and creators in the kitchen and I’ll often schedule a day where we cook for hours, make a huge mess, and have snacks that last quite a while.

In this Facebook Live my kids and I show you how to make two of their favorites: Strawberry Fruit Snacks and Frozen Smoothie Pops.

The Strawberry Fruit Snacks have gelatin which is great for digestion and improves joint, skin and bone health.

The Frozen Smoothie Pops are a great place to throw in a little kale, they won’t taste it!

Here are a few of our other favorite recipes:

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Bennett's Hummus

Author Rebecca LeVander

Ingredients

• 2 cans chickpeas drained and rinsed
• 1 1/2 teaspoon cumin
• 2 teaspoons lemon
• 1/2 teaspoon salt
• 2 Tablespoons olive oil
• 2 cloves garlic

Instructions

1. Add all ingredients to a food processor. Add a little water to thin as necessary. Taste and adjust as desired.

Recipe Notes

If you have time, roast the cloves of garlic ahead of time. Cut off the tip to expose the clove. Set them on a piece of tinfoil, drizzle with extra-virgin olive oil, and wrap them up. Bake in a 400 degree oven for about 40 minutes until soft.

Against All Grain’s Real Deal Chocolate Chip Cookies-We have these in our regular cooking day rotation.  One kid only likes to eat the dough, but the other kid and his dad love the cookie.  

I bake a double batch and put them in the freezer in large plastic bags with parchment paper between the layers of cookies.  The kids like to eat them frozen, or if they are putting them in their lunch box they are thawed out by lunch time.

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Irresistable Kale Chips

Author Rebecca LeVander

Ingredients

• 2 bunches kale washed and stems removed
• 1/3 Cup extra-virgin olive oil
• 1/2 Cup nutritional yeast flakes

Instructions

1. Pat the kale dry as much as possible and put it in a large bowl. Drizzle the olive oil over the kale and sprinkle the nutritional yeast on, then mix all to coat the kale. Add more nutritional yeast as desired. Put the kale in a single layer in a dehydrator until crispy, usually a few hours. If you don't have a dehydrator, put kale in a single layer on a baking sheet covered with parchment paper. Bake in the oven at the lowest setting until crispy.

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If we don’t have these Indian Spiced Cashews, we make a homemade Trail Mix.  I let the kids pick out the nuts and dried fruits from the bulk section.  Then I mix them all together in a large mason jar.  I put in a little scoop and let the kids grab this whenever they need a snack.

Homemade Oreo’s-We made these up the other day and the kids were in heaven.  We found these Jovial Organic Einkorn Cookies at Whole Foods.  We spread this Simple Mills Organic Vanilla Frosting between two cookies.  My kids loved this “healthy junk food” as they called it.

I feel great about it, because even though there is a little sugar, the ingredients are really clean.  Another win-win!

Happy Snacking,

With love + gratitude,

Red

P.S.  Tell me in the comments below what your favorite snacks for summer are.

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