If there is one thing that I hope I share with people, it is that feeding your kids doesn’t have to be so much work. As parents we are focused on always providing our kids with the best of what we have to offer. Whether it be opportunity, education, possessions, etc. Shouldn’t we have the same sense of obligation to provide the best when it comes to nutrition?
In my blog, I will share a lot of stories about my children and their transition to paleo, for now I want to share some of our favorite foods that we keep on hand all the time for easy access to snacks. My children are very active. My oldest is 7 and a gymnast, my middle is 5 and a baseball player, and my little is an all around monkey girl at age 4. They are ALWAYS hungry it seems!
We have a wide array of fruits available in the house at all times, as well as greek yogurt – these are great “straight from the fridge” snacks that my kids can help themselves to at any time. In addition to that, I make my own trail mix weekly that stays in the pantry for a grab and go snack.
Our trail mix changes based on what’s available at the house or store, I tend to keep the following raw unsalted nuts available all the time:
Pepitas (raw pumpkin seeds)
Pecans or Walnuts
Depending on season and availability I may add:
Pignoli (Pine nuts)
Other things in my pantry I may choose to throw into the mix:
enjoy life (dairy, gluten and soy free) chocolate chips
dried fruits (cranberries, raisins, bananas or dried strawberries)
Honestly, it’s entirely up to you and isn’t at all limited. I throw it all in a big bowl or gallon bag, mix it up and throw it in the pantry on a shelf the kids can reach – or let them make it themselves!
This week’s mix contains:
Another snack we always have on hand is Kale Chips. Kale Chips are rather expensive when bought in the store (approximately $6.00 for a small 6-8 oz package. Kale Chips are also quite versatile, you can season them a number of ways. Below is how I make them. I know people make them in the oven alone, but I like to add them to the dehydrator to finish them off.
Parmesan cheese (omit if you are also dairy free)
Rip Kale into tiny bite size pieces and remove stems
Either put them in a gallon size bag or on a cookie sheet (whatever method works best for you) and drizzle with olive oil, mix to coat and add the seasonings of your choice.
Bake at 400 degrees Fahrenheit for 12-14 minutes until the Kale edges start to brown.
I transfer them to the racks in my dehydrator and use the herb setting (95 degrees) to dry them out completely for 4-8 hours.
Then I store them in the pantry in a sealed container.
My favorite Kale Chip story was when my son took them to school in his lunch and his teacher stopped me after school and asked what that “green stuff” was. I told her it was Kale, and she said “It was DELICIOUS, it tasted just like it smelled, garlicky!” For me that was a small victory, converting the teachers one at a time!