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Summer Snacking: Nibbles, Dips, and Small Bites
“Chilled dips & blended drinks are
a pleasing change of pace from the lunchbox doldrums.”
High-energy eats for kids on the run
From the park to the pool, the common to the adventure playground, the countryside to the
beach—summer means high-energy play for kids set free from school. Keep on hand a stash
of cooling, nutritious snacks to satisfy ravenous appetites and picky palates.
Dip and sip
Chilled dips and blended drinks are a pleasing change of pace from the lunchbox
doldrums.
- Pineapple–yoghurt dip: Mix together 2 tablespoons (29 ml) of pineapple
juice concentrate, 1 cup (236 ml) plain yoghurt, 1/8 teaspoon (0.61 ml) vanilla, and 1/2 cup
(118 ml) finely chopped, fresh pineapple. Serve with sliced fruits or berries.
- Peanut butter–orange dip: Mix 1/2 cup (118 ml) peanut butter with 2
tablespoons (29 ml) orange juice concentrate, 1 tablespoon (14.5 ml) brown sugar, and 1/3 cup
(80 ml) orange juice. Run through food processor and accompany with crackers or sliced
fruit.
- Smoothies: Combine 1 cup (236 ml) of apple or orange juice with blueberries,
raspberries, or strawberries, add ice, a touch of yoghurt or silken tofu, and blend. For a
creamier drink, replace juice with milk—regular, soya, or rice.
Stay cool
Entice kids to help you assemble these chilly treats.
- Iced lollies: Blend ice cream or frozen yoghurt with milk, soya milk, or rice
milk, and pour into iced lollymoulds. Use moulds to make fresh fruit juice iced lollies as
well.
- Fresh fruit salad: Cut up apples, pineapple, bananas, oranges, and berries. Throw
in dried cranberries or raisins, and sunflower seeds or slivered almonds. Top with a dollop of
yoghurt.
- Berry parfaits: Layer fresh raspberries, cherries, or blueberries with muesli and
yoghurt or freshly whipped cream.
On the run
Travelling near or far by car, bike, train, or plane? Keep small hands busy with a
selection of sturdy snacks.
- Make your own snack mix with a combination of nuts, dried fruit, carob or chocolate chips,
and cereal pieces. Try a savoury selection of several cereals, pretzels, nuts, and rice
crackers.
- Dried fruit—banana chips, mango, and apple, papaya, pear, or peach slices.
- Plain popcorn sprinkled with brewer’s
yeast or Parmesan cheese.
- Baked pita or bagel chips.
- Bake your own potato, beet, or sweet potato chips. Slice vegetables thinly, drizzle with
olive oil, sprinkle with salt and pepper, and bake in oven at gas mark 4 (180°C) until
crispy.
- Skewer cubes of hard cheese (Cheddar, double Gloucester, Dutch Edam), alternating with
hunks of melon or apple.
Kathleen Finn is a Portland-area freelance writer and marketing
consultant in the natural health industry who is an avid snacker, no matter what the
season.
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