Healthy Late Night Snacks for Young and Old Alike

Vacation time from school is usually rest and relaxation time for the kids and I. But food and children’s nutrition never takes a back seat in my kitchen. I make sure that they always have healthy, enjoyable meals – snacks included.

I noticed that vacation time also meant more lat night snacks since I allow the kids to feel a little “night life” (at home, of course). We do a little late night TV watching, and/or play Scrabble or board games. I usually prepare a little something for them so that they can sleep in by mornings, but not enough that they forego breakfast completely.

One mutual favorite is my frozen banana shake.

I usually put a cup of soymilk and 1 cup of frozen banana chunks in a blender, blending it until smooth. I vary this by sometimes using a little chocolate and/or strawberry syrup to taste, but plain works fine for them too. I use soy milk because it’s healthier and less fattening than regular cow’s milk. They don’t complain so maybe they don’t know the difference yet. And I usually prepare the bananas ahead of time by cutting them into chunks and freezing them in a zip lock bag for at least 8 hours. (In my case, it doesn’t last longer than a week but you can actually freeze/store bananas for up to a month.)

I also have a hand-me-down recipe that’s a bit vegan in approach (so again, less fattening since we are talking about a late night snack where you won’t be able to burn your calories unlike if you’re awake and active).

I make oatmeal chocolate chip cookies by mixing the dry ingredients (pre-sift 1 and ½ cups of unbleached whole wheat flour, a cup of sugar, a teaspoon of cinnamon, half a teaspoon of salt and ¾ teaspoon baking soda) in a bowl. In a different bowl, mix ¾ cup canola oil (vegetable oil will do, but canola is much healthier) and ¼ cup soy milk (healthier and again, my kids won’t know the difference). Pour liquid mix to the dry mix and blend well. In a separate bowl, mix 1 ¼ cups of uncooked old-fashioned oatmeal, ¾ cup of raisins and a cup of chocolate chips, then add to the previous mixture. Stir well. Spoon batter onto a greased cookie sheet and flatten the dollops with the back of a spoon. (There should be at least a ½ inch of space in between cookies.) Bake for 10 to 12 minutes or until tops and bottoms are slightly brown.

To complete this, I add a glass of milk for each kid. That usually puts in a drowsy state a few minutes after. These two recipes are an essential part of my kids’ lives. And that leaves me as a contented mom – I did my part, my way.



Source by Kelly Sanders