Back to School Snacks + 2 Recipes

Recently I grabbed a drink with Jen from and we talked about life, family, and food. She is a personal chef and dietician in West Michigan. In today’s guest post she is sharing some of her tips and favorite recipes for back to school snacks.


I remember one of the first things I would do when I came home from school growing up was go straight to the fridge and grab a snack (or two). Now that school is back in session, it’s important to keep healthy snacks on hand to help your kids meet their nutrition requirements. It is also important to make sure the healthy snack choices are fun and tasty so they actually want to eat them!

Here are some tips for snacking:

  1. Have a designated place in the refrigerator and in the pantry for snack items. That way, your kids will know exactly where to look.
  2. Have the snacks pre-portioned and ready to eat (kids can help you do this at the beginning of the week).
  3. Try to include multiple food groups in one snack (for example, peanut butter toast with banana on top = grain, protein and fruit).
  4. Use homemade dips to increase fresh veggie consumption.

Here are some of my favorite healthy snack options:


Air-popped popcorn
Whole grain crackers
Rice crackers
Low-sugar cereal
Fresh-cut veggies
Corn chips and salsa


Dried fruit
100% fruit snacks
Homemade energy bites (recipe HERE)


Cherry tomatoes
Unsweetened applesauce


Cheese cubes
String cheese
Peanut butter


Here are are two snack recipes that you can make with your kids on the weekend and enjoy all week long:

Chicken and Veggie Pinwheels

Serves 6

All you need:
8 oz. cream cheese, room temperature
1 teaspoon dried dill
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
4 large spinach tortillas
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup crumbled feta cheese
1 cup shredded rotisserie chicken breast (optional)

All you do:

  1. Combine the cream cheese, dill, garlic powder, onion powder and salt in a small bowl until thoroughly mixed. 
  2. Spread the cream cheese mixture evenly onto each tortilla.
  3. Lay the vegetables evenly onto the tortillas; top with feta and chicken.
  4. Roll up each tortilla tightly; cut into pinwheels and store in an airtight container in the fridge.



Chocolate Avocado Pudding Dip

Serves 10

All you need:
3/4 cup full-fat coconut milk
2 large ripe avocados, pitted, peeled and cubed
1/3 cup cocoa powder
1/2 cup pure maple syrup
1 teaspoon vanilla extract
Pinch salt
Pretzels and assorted sliced fruit and berries, for serving

All you do:

  1. Place coconut milk, avocado, cocoa powder, maple syrup, vanilla and salt in a food processor. Process until smooth, scraping down the sides of the bowl as needed (this takes about a minute).
  2. Transfer mixture to an airtight container and refrigerate until well chilled. Serve with pretzels and fresh fruit for dipping.



This is a great list to keep as a reference throughout the school year. Thanks for sharing, Jen!

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