An after school snack is a great opportunity to refuel with healthy foods. Whether the kids are off to sports, playing outside with friends or sitting down to homework, healthy after school snacks will give them the energy they need to get through their next task while keeping them satisfied until dinner.

 

Mediterranean Hummus Bowl

Serves 4

1 fistful = 1 green, 3 yellow

 

1 15 oz can chickpeas, drained and rinsed

1/2 teaspoon salt

1 clove garlic, chopped

Juice of 1 lemon

1 tablespoon tahini

3 tablespoons water

1 English cucumber, chopped

2 cups cherry tomatoes, halved

2 tablespoons low-fat feta cheese

2 tablespoons chopped parsley

1 teaspoon olive oil, for drizzling

Salt and fresh black pepper, for serving

 

Add chickpeas, salt, garlic, lemon, tahini and water to a food processor. Pulse until smooth. Scoop into 4 bowls and top with cucumber, tomatoes, feta and parsley. Lightly drizzle with olive oil, sprinkle with salt and pepper. Hummus can be made ahead and topped with vegetables before serving. Refrigerate up to 4 days.  

 

Salad Pinwheels

Serves 2

1 palm = 2 yellow light, 1 green light

 

8 slices turkey deli meat

4 slices low-fat cheddar cheese, halved

4 pieces romaine hearts, sliced in half lengthwise

¼ cup radishes, sliced into thin half-moons

¼ cup carrot sticks

Mustard for dipping

 

Place a slice of turkey flat on a cutting board. Top with sliced cheese half, romaine half, 1 tablespoon of radish and 1 tablespoon of carrot sticks. Carefully roll into tight rods. Repeat until all ingredients are used. Slice each roll into 6 equal pieces to resemble pinwheels. Serve with mustard for dipping.

 

Cauliflower Popcorn

Serves 4

1 fistful = 1 green light, 1 yellow light

 

4 cups cauliflower, cut into 1-inch florets

1 tablespoon olive oil

1/2 teaspoon salt

2 tablespoons nutritional yeast 

 

Preheat oven to 400 degrees. Spray a large sheet pan with nonfat cooking oil. In a large bowl mix all ingredients well. Spread into a single layer on the sheet pan, sprinkle with a little more salt and nutritional yeast. Roast for 25 minutes turning halfway through until golden and slightly crispy. Divide into bowls or popcorn boxes and serve immediately.

 

Zucchini Pizza Boats

Serves 2

1/2 zucchini = 1 green light, 1 yellow light

 

2 medium zucchini, cut in half lengthwise and seeded

½ teaspoon salt

¼ cup of tomato sauce

¼ cup of mozzarella cheese, shredded

1 tablespoon italian seasoning

 

Preheat oven to 375 degrees. Spray a sheet pan with nonfat cooking oil. Arrange zucchini on the sheet pan cut side up. Sprinkle zucchini with salt and roast for 10 minutes. Remove from oven. Fill hollowed-out zucchini with one tablespoon of sauce, one tablespoon of cheese and a sprinkle of Italian seasoning. Roast for 10 – 15 minutes until the cheese is golden and the zucchini is just tender but not too soft. Serve immediately.

 

Apples and Creamy Almond Butter Dip

Serves 2

1 fistful of apple = 1 green light

1 thumb-size serving of dip = 1 yellow light

 

2 apples, sliced

¼ cup nonfat, plain greek yogurt

1 tablespoon almond butter (make sure there is no sugar added)

⅛ teaspoon cinnamon

⅛ teaspoon vanilla extract

 

In a small bowl whisk yogurt, almond butter, cinnamon, and vanilla. Serve with apple slices.