The first day of school is just around the corner, and it’s time to stock up on essentials for the new academic year. Along with pencils, backpacks, and folders, parents should add healthy after-school snacks to the list of required items. Having the right kind of food ready to go can mean the difference between a moody, inattentive child and a student who is ready to learn. According to kidshealth.org, wholesome snacks are essential to preventing crankiness, combatting overeating, and giving picky eaters a nutritious diet. Children easily grow attached to routines, so establishing healthy habits is essential to a lifetime of wellness. In fact, after-school snacks are so important that the U.S. Department of Agriculture began a section of the National School Lunch Program to reimburse schools that serve snacks to students participating in after-school activities.
Austin Fit Magazine partnered with Wheatsville Co-op to create some easy, kid-friendly snacks. With these balanced bites, kids can stop focusing on what’s going into their stomachs and start focusing on what’s going into their brains.
Whole Milk Greek Yogurt (plain or honey work best)
Pastry bag or plastic sandwich bag
Spoon yogurt into a pastry bag and freeze slightly until a bit slushy. Cut a small hole in one corner of the bag, and squeeze onto the berries. Freeze berries in a bowl or on a pan until firm.
1 ripe organic banana
2 tablespoons almond (or other nut) butter
1 whole wheat tortilla
Spread almond butter thinly across one side of the tortilla, all the way to the edges. Roll the banana inside and cut into pinwheels.
This is a great on-the-go snack that travels well. Try locally-made raw milk Dos Lunas cheese sticks for loads of flavor or a traditional mozzarella cheese stick for a creamy bite. Pair with a fresh, seasonal orange of your choice; navel oranges are great for wedges, while tangerines are easy to peel.
These days, Greek yogurt can be found almost everywhere and is loved for its satisfying thick texture. For a hearty snack, pair with a ripe banana.
Pink lady apples are mild and sweet and make a perfect snack when paired with an egg. Both are great for packing in lunchboxes. Plus it’s easy to boil a week’s worth of eggs on Sunday so they’re ready to go each morning. Here’s how: Place eggs in a single layer in a saucepan. Cover with at least 1–2 inches of cold water and bring to a boil. Turn off the heat, put the lid on the pan, and let sit for 12 minutes. Dunk in cold water to stop the cooking process.