Food & Drink

Healthy snack ideas for fussy kids

Food & Drink

Posted by: 8355kate

17th Jun 2021 07:56pm

I would love other opinions on healthy snacks (essentially for lunchboxes)
My son is 6 and hates standard fruit/veg in his lunchbox.
He likes carrots, pickles, cucumbers….but every day it gets boring!
At home he will eat apples.
He hates bananas!
Help!!!

Comments 6

Avocado Green
  • 27th Oct 2021 02:21pm

It's quite normal for kids to develop fussy eating habits at this age! Could be worth including your son in the food choosing/preparation/cooking process more. It gets them interested, and it's more fun for them to eat things they have made themselves!
Some snack ideas: crunchy oven-roasted chickpeas; ants on a log (celery sticks filled with cream cheese or peanut butter, dotted with raisins). Try some tinned fruit; yoghurt, muesli and berry cups; mini lettuce cups filled with some meat, grated carrot, alfalfa sprouts. Lots of recipes on the internet for healthier muffins/brownies, made with sweet potato, zucchini, adzuki beans etc. Tastes like dessert, but with the added goodness of some hidden veggies!

vedu
  • 12th Oct 2021 04:41pm

How about quiche, you can whatever veges you want, you can shred them, use in pancakes. Fried rice, if he likes it, you can add vegetables and beans in fried rice. Does he like broccoli or cauliflower rice? I will follow this discussion to get more ideas for myself.

Moongold
  • 7th Oct 2021 05:15pm

Here's a few ideas kids may like: (1) Baked Bean Buns: 2 soft bread rolls; 130g can baked beans, most of sauce drained; 3/4 cup grated cheddar/mild tasty cheese. Split buns in half & scoop out some bread to leave a hollow. Spoon in beans & top with grated cheese. Put remaining bread half on top. You could toast the bun insides if desired & if making at home, wrap in foil and heat in the oven. (2) Cream cheese, carrot, apple & raisin baguette: Granny Smith apple, peeled, quartered & cored; 1 baguette (breadstick); 2-3 tbsp. cream/cottage cheese; 1/4 cup grated carrot; 8-10 sultanas; 1/2 cup chopped peanuts/other nuts, little lemon juice. Makes one large or two small serves. Cut apple into thin slices & squeeze a little lemon juice over to stop going brown. Slice baguette & spread generously with creamed cheese both sides; Place apple slices & grated carrot on bottom half; then sprinkle with sultanas & chopped nuts; top with remaining baguette half & cut in half. If you need to freeze, omit apple slices as they don't freeze well and provide an apple separately. (3) Fresh pear & pecans on fruit bread: half fresh pear, 2 slices good quality fruit bread, 1-2 tbsp. ricotta/cottage cheese, 8-10 pecans, toasted & lightly crushed. Thinly slice pear; squeeze little lemon juice over top to stop browning; spread cheese on both slices, put pear slices on one bread slice; scatter nuts over top & top with other bread slice. (4) Peanut butter double-decker: 1 Tbsp. peanut butter, crunchy preferred; 3 slices bread of choice, 1/2 cup grated carrot, one short stick celery, thinly sliced. Spread peanut butter on all bread slices; layer first slice with grated carrot, then celery slices. Then add 2nd bread slice with peanut butter facing up; repeat filling layer then top with 3rd bread slice (with peanut butter facing down). Press down lightly, cut in half. (5) Popcorn & fruit snack: 1 cup popping corn, 1 Tbsp. oil; 1/2 cup dried apricots/peaches, chopped; 1/2 cup peanuts, 1/2 cup sultanas, 1/2 cup choc bits. Pop corn as directed, in saucepan or microwave. When cool, combine with other ingredients, store in airtight container. Pack in a small tub or ziplock bag for an easy snack. Makes about 4 cups. (6) Bean salad with eggs: 1 Tbsp. fresh squeezed lemon juice; 2 Tbsp. Extra Virgin Olive Oil; 1 tsp. English mustard; 1 cup frozen broad beans; 100g small green beans, blanched; 1 cup red kidney beans, drained; 1 cup mung-bean sprouts; salt & pepper; 2 hard-boiled eggs, quartered; 2 spring onions thinly sliced. Dressing: Place lemon juice, oil & mustard in medium sized bowl & whisk. Boil broad beans in water for 2-3 minutes until tender. Drain, refresh in cold water & then drain again. Slip off outer skins. Put all beans and the sprouts in a bowl with the prepared dressing. Season with salt, pepper if desired & toss gently. Divide mix between two bowls or lunch containers, top with sliced egg and scatter spring onion over. Keep chilled if possible until lunchtime. (7) Mini muffin pizzas: English muffins, halved.; 1/2 cup tomato paste; 1/2 cup pitted black olives (sliced best); if you are a meat-eater, 1/2 cup diced meat of choice; or use meat substitute such as Quorn pieces (supermarket); 1 cup pineapple pieces, drained & chopped ; 1 cup grated mozarella cheese. Cook under griller. [You can use puff pastry instead of muffins (one sheet ready-rolled) and cut this into small circles about 8cm across, placed on baking tray. Preheat oven to 200C.] Hope your son likes some of these.

Dena31948125
  • 9th Jul 2021 11:42am

Take your kid with you to the supermarket give him the shopping list and let him choose the fruits you would buy.

catherines
  • 24th Jun 2021 10:58pm

Would your son eat dip and crackers? Perhaps hommus. He could dip his carrots and cucumber in it.
Some tiny pancakes with jam? Mini quiches or mini vegemite scrolls? Sultanas and pretzels?
Another great idea is cutting sushi rolls into smaller manageable slices.

Good luck!

GK31610191
  • 24th Jun 2021 12:45pm

I am in same boat. Children don't have enough time to eat at school. They want to play as well. He eats half of his lunch which is normally everything healthy rest he eats when home. I don't worry much. He loves sushi at school.

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