Healthy After School Snacks

Without a doubt, the kids come home from school and they are looking for a snack to munch on. Its easy to offer them quick, packaged and processed foods that only fill them up for 30 minutes before they’re asking for another snack. Instead, use this opportunity to provide healthy, flavorful options that your kids will enjoy and will keep them satisfied until dinner.

Fabulous Fruits and Vegetables:

You can’t go wrong with fruits and vegetables as snacks. Pair them up with fun dips (like Vegy Vida) that are packed with healthy fats to give your kids a boost of energy.

  • Raw or steamed veggies with hummus, guacamole, buttermilk, or yogurt dressing.
  • Fruit with yogurt or slices of cheese.
  • Apples, pears, bananas, carrots, or celery with your favorite nut or seed butter.
  • Or, diced up seasonal fruit with coconut milk drizzled over the top (check out this recipe).

All are quick, easy, healthy options for the kiddos.

The Grab and Go’s:

Our online store has a huge assortment of quick grab and go snack items to choose from. Some of our favorites include Farm to Kitchen Foods chocolate covered almonds, pistachios, and banana chips (cooked in coconut oil!); Epic bites uncured bacon and sesame barbeque chicken; Clif bars; Whirlybird granola, and BeeFree’s granola.  Kids’ tastes change but our focus when choosing snacks is healthy fats and protein to keep us full so we can make it to dinner.

The Fun Stuff:

If you have the time, whether its during the day when the kids are at school or after school using their help, homemade snacks are always a hit with the kiddos. Some of our favorites are muffins and breakfast breads (zucchini bread) made with almond and coconut flours and loaded with fruits and vegetables, or even dark chocolate. Homemade yogurt and fruit pops and smoothies are great ways to incorporate fruits and vegetables into a tasty treat. And, who doesn’t like cookies?? We love these Breakfast Cookies by Danielle Walker from Against All Grain. They can be eaten at breakfast, snack, or dessert. The kids think they are getting a special treat and I know they are eating a nutritious snack. . .win, win!

Breakfast Cookies

Recipe by: Danielle Walker—Against All


½ cup coconut flour

½ cup almond butter

6 pitted dried dates, soaked in warm water for 15 minutes

¾ cups shredded coconut

½ cup unsweetened applesauce

2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)

½ tablespoon cinnamon

1 teaspoon vanilla

¼ teaspoon salt

½ teaspoon baking soda

2 tablespoons dried unsweetened dark cherries

2 tablespoons chopped walnuts

3 tablespoons dried currants



Preheat your oven to 350 degrees.

If you are doing the vegan version, whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened.

Combine the coconut flour, almond butter, and dates in a food processor. Process until well combined and the dates have broken up into really small pieces, about a minute.

Add the shredded coconut, applesauce, eggs or flax “eggs”, cinnamon, vanilla, salt, and baking soda and process for 30 seconds until a wet dough forms.

Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up.

Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with parchment paper.

Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.

Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.