Between work, family/social commitments, getting kids back into a routine, homework assignments and extracurricular activities, fall can be an incredibly hectic time of year. Many parents are left time-starved and feel drained at the thought of packing lunches and preparing after school snacks. It can also be challenging to find inspiration for healthy snacks that kids actually want to eat.
While our little one isn’t old enough for school yet, I’ve compiled some of our favourite go-to snacks in our home. These recipes are all kid-approved and extremely easy to make. I always try to incorporate lots of healthy fats into both snacks and meals given they are so important for growth and development. Fat is also satiating, meaning less food is required in order to feel full (and satisfied)!
BAKED APPLES AND PEARS
Baked apples and pears are a super easy and versatile snack. We make these up on a weekly 
basis and it’s another way to keep kids interested in eating fruit. The aroma in your home will be incredible while baking these little nibblets and will leave your kids feeling as though they’re indulging more in dessert than fruit with the combination of apple pie-like spices. These can be eaten on their own or used to top coconut yogurt and/or smoothie bowls. You can also also throw in some nuts, seeds, raisins and other fixings to keep this snack interesting.
Directions:
- Preheat oven to 350F
- Dice up apples and/or pears (I like to use 2 pears, 2 green apples and 1 Pink Lady apple to give this snack a bit of variety.)
- Add the diced apples and pears to a baking dish and top with 2 tbsp of coconut oil.
- Sprinkle generously with nutmeg and cinnamon.
- Bake for 11-12 minutes (we like ours with a bit of crunch remaining, but adjust based on desired tenderness.)
- Store in an airtight container in the fridge.
- Note – given these are coated in coconut oil, the oil will harden a bit once cool in the fridge. Simply remove and let return to room temperature in order for the oil to soften prior to serving.
AVOCADOS
Avocados are the perfect snack for growing kids given they’re so incredibly nutritious. While some kids love avocados, there are those who aren’t a fan and getting them to willfully consume this healthy fruit can be a bit of a challenge. Luckily, avocados are such a versatile food and can be consumed in both sweet and savoury dishes or easily hidden within a smoothie, dip or other dish.
AVOCADO WITH LIME (FOR KIDS THAT LOVE AVOCADO) 
Directions:
- Dice up one avocado.
- Add the juice of half a lime.
- Sprinkle with sea salt and black pepper.
- Add 1 tablespoon of hemp seeds and 1 tsp of turmeric.
CHOCOLATE-AVOCADO PUDDING (FOR ‘HIDING’ AVOCADO)
Directions:
In a blender combine:
- 2 avocados
- 4 tbsp cacao powder
- 3-4 tbsp of maple syrup (depending on desired sweetness)
- 1/2 cup of hemp milk
- 1 tbsp tahini
- 1 tsp chia seeds
- 1 tbsp vanilla
- 1/4 tsp of sea salt
- Blend until smooth
- Store in an airtight container in the fridge.
- Note – I prefer this recipe after it’s had a chance to sit, so will often make it up the night before we plan to eat it.)
- Remove from fridge and serve in a parfait glass or small bowl. Let kids top with banana and other fruit, shredded coconut, nuts, seeds, hemp seeds etc.
CASHEW-BANANA BITES
Jiya goes bananas (pun intended 🙂 ) over this snack! The perfect combination of frozen banana and a deliciously sweet cashew butter coating.
Directions:
In a blender, combine:
- 1/2 cup of cashew butter
- 1/4 cup hemp milk
- 1 tbsp vanilla
- 2 tbsp honey
- 1 tsp chia seeds
- Sea salt to taste
- Blend all ingredients well and let sit for 20 mins or so to thicken slightly.
- Slice banana into five or six ’rounds’.
- Using a toothpick, dip banana into the cashew sauce.
- Place banana pieces in a baking dish lined with wax paper and freeze.
- Once frozen, place bites in an airtight container and store.
- Note – the cashew sauce can be used as a dip for any fruit and doesn’t have to be frozen (we just love the combination with the frozen banana.) If you want to send the dip to school, revise the recipe slightly using tahini. Tahini is derived from sesame seeds and more suitable for schools given most prohibit nuts.
TROPICAL-CARROT BALLS
In case you haven’t noticed, I’m a huge fan of blender recipes. They’re quick and require minimal cleanup, not to mention they’re incredibly easy to revise and make your own!
Directions:
- Preheat over to 350F
- Line a baking dish with parchment paper
In a blender combine:
- 2 cups shredded coconut
- 1/2 cup grated carrot
- 1/4 cup diced pineapple
- 1/4 cup raw, unpasteurized honey
- 1/4 cup melted coconut oil
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1 tbsp ground flax
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- Pinch of allspice
- Blend until mixed and form into balls (don’t make them too large or they won’t stay together as well.)
- Bake at 350 for 20 mins
- Once removed, let cool fully so they harden up slightly. Store in an airtight container in the refrigerator.
