As if by magic, simply seeing a funny clown or superhero on a box of what is essentially junk food, somehow makes it a good option to give the little ones.
Not only is this a bad idea in terms of keeping the kids’ energy level high and concentration levels where they should be, both at school and while playing, but also giving our children these type of snacks starts the path to illness at an early age.
A diet high in sugar and salt, and low in high quality veggies, protein and fat will begin to tamper with the kids’ taste buds, blood sugar levels and overall wellbeing, as well as set an early course to type II Diabetes and obesity.
While it may be difficult for adults to transition to a true Paleo approach, if we give our kids healthy food from the beginning, we can be agents of change and help them avoid the many health problems that stem from poor diet.
As parents, you set the example and your kids follow suit. Healthy Paleo eating for the whole family, straight from the get go, will become the new normal for you and your kids.
If you’re reading this and thinking there’s no way to get your family eating broccoli instead of chips, I can assure you that it’s not only possible, it may very well be easier than you ever imagined.
If you focus on what you’re eating, and make it look and taste great, you change the skew from a ‘very restrictive, boring diet’ to an exciting approach to eating and living with endless possibilities.
Now, that doesn’t mean there’s no room for some fun stuff, too!
Check out our “Top 5 Paleo Snacks for the Kids in All of Us” that I’ve found work well with even the pickiest of eaters!
STUFFED MINI BELL PEPPERS WITH CELERY STICKS
Choose your favorite nuts, or if you follow the autoimmune protocol, skip them in favor of a higher quantity of grass fed beef. A celery stalk or two easily fit in as an edible spoon, making this a completely edible snack, utensils included!
- 1 lb. mini bell-peppers
- 4 oz. shitake mushrooms
- 2 cloves garlic
- 1 oz. sprouted walnuts
- 1 tbsp coconut toil
- ¼ lb. 100% Grass- Fed beef
- Celery stalks, for use as a spoon
1. Preheat oven to 400°.
2. Remove stem and seeds from bell peppers.
3. Combine mushrooms, garlic and walnuts in food processor.
4. Pulse until thoroughly combined.
5. Heat oil in skillet over Med-High.
6. Add beef and sauté until cooked.
7. Add mixture from food processor.
8. Cook 2 – 3 minutes longer.
9. Remove from heat and let sit until cool enough to handle.
10. Stand peppers, cut side up, in a muffin tray (aren’t you glad you didn’t throw that away when you went Paleo?).
11. Using a spoon, stuff the mixture into the peppers.
12. Cook in oven 10 – 15 minutes until softened and slightly brown.
13. Remove from oven and let cool.
14. Serve with celery stalk as a spoon!
‘SNEAKY’ GREEN SMOOTHIE
Some parents opt to try to hide the greens; why not make them center stage and show the little ones that green is not only good, it’s delicious? While you’re not going to fool them into thinking this is a chocolate milkshake, it’s going to provide a very viable alternative that’s quite tasty and doesn’t have the after effects of dairy and sugar! By adding some healthy fat from the avocado, and some high quality protein from egg, the glycemic load of the coconut water is lowered, creating a very balanced alternative.
- 8 oz. coconut water (use a fresh coconut!)
- ½ large, ripe avocado
- 1 cup frozen blueberries
- 1 tbsp raw cacao nibs
- 1 cup baby spinach
- 1 soft boiled egg, chilled
- Dried spices to taste- ginger, turmeric and cinnamon
1. Combine all ingredients in blender and whiz to combine.
There are many ‘wraps’ on the market these days, often made of nut flours and the like. And while they may be a bit better than a gluten-filled option, there’s a better option yet – leaves! From radicchio, to Bibb lettuce, to Swiss chard, we can easily rely on nature’s own ‘wrap’ for a much more nutritious snack.
- 1 small head radicchio, washed and leaves separated
- 1 small, ripe avocado, sliced
- 1 large apple, sliced thinly
- ½ lb, pastured turkey, chopped
- Umbrella toothpicks
1. Place radicchio leaves on your work surface to create four open wraps.
2. Layer the avocado, apple slices and turkey evenly on each.
3. Bundle up the wraps and secure with toothpicks.
CRUNCHY VEGGIE ‘CHIPS’
Too often I hear from clients, adults and kids alike, that they miss the ‘crunch’ of a chip. No need to overdo the sprouted nut-based chips when we can simply create our own crunch just by using veggies! They work perfectly to scoop up some homemade , which supplies some good fat to balance out the starch you’ll get from the root veggies included in this preparation.
- 1 medium eggplant
- 1 medium yam
- 2 large carrots
- 2 medium turnips
- 2 medium beets
- Dried herbs of your choosing such as oregano, cumin, ginger
- Olive oil
1. Preheat oven to 250°.
2. Slice veggies lengthwise into ½” pieces.
3. Arrange veggies on wire rack on top of baking sheet.
4. Bake for roughly 1 hour, checking and turning two or three times to ensure even cooking.
5. Remove when crisp the remove from oven to let cool.
6. Sprinkle with spices.
7. Drizzle with oil if eating right away; store remaining in air tight container for up to one week.
Skip the candy bar and make your own protein slice with these two variations!
Slice 1 Ingredients
- 1 cup shelled raw walnut pieces
- 1 cup diced natural dried figs
- Freshly grated cinnamon, to taste
- Olive oil
Slice 2 Ingredients
- 1 cup raw cashews
- 1 cup natural dried apricots
- ¼ cup natural dried pineapple
- 2 tbsp coconut butter
- Freshly grated cinnamon, to taste
- Olive oil
1. Pulverize nuts in nut grinder until powdery.
2. Place dried fruit in mini prep food processor and grind to a paste; stopping to scrape sides as needed.
3. Add fruit to nuts in small bowl.
4. Use your hands to mix.
5. Add spice to taste.
6. Press into shallow glass baking dish.
7. Pat to even thickness.
8. Cover with plastic then place heavy plate or pan on top to weight down.
9. Refrigerate 1 hour.
10. Dab olive oil onto paper towel and rub onto butter knife, then cut into squares.