No one has volunteered to make a healthy snack for the Valentine’s Day party at Anya’s preschool. We’ve come up with something cute for all of the other parties … thought we’d make a thing of it. Now we’re trying to decide what to make.
My mom found these cute gelatin desserts, but that’s still a dessert.
I would love to make this caprese salad, but anything with a balsamic drizzle is going to be messy. I found a coconut cream fruit tart that is both too dessert-y and too messy. I think I’ll make both of these for home!
Heart pita chips with roasted red pepper hummus (to get some red) or heart shaped whole wheat soft pretzels (the recipe provided isn’t whole wheat, but King Arthur Flour has a good recipe using their white whole wheat but I’ve also seen a good recipe for ‘normal’ whole wheat pretzels too) are good options.
My favorite option right now is cut-out sandwiches with sunflower butter and raspberry compote to make something that looks like these peanut butter and jelly sandwiches. It’s potentially messy, though … so not great for the teachers. I think the soft pretzels are going to be the easiest to serve & eat. Pita chips and hummus have the advantage of including some vegetables.
Not sure why no one seems to sign up to provide the healthy snack for Anya’s preschool parties … I guess it’s not as much fun as providing the unhealthy snack that you know everyone is going to love. We’ve been volunteering; and it’s an opportunity to find interesting, festive, but still healthy snacks. For the Christmas party, we made pita trees. I found them on the Betty Crocker web site.
These are pitas cut in sixths (pie-shaped wedges). They are topped with a spinach hummus and finely diced red pepper (we’ve made them with multi-color peppers, tomatoes, carrot shreds … basically any colorful combination of vegetables). A thin pretzel stick is inserted into the bottom to make trunk – but leave that to the last minute, otherwise you have soggy pretzels! You cannot pick them up by the trunk, although pretty much every kid tried.
Spinach Hummus Recipe
1/4c fresh lemon juice,
About a cup of dry garbanzo beans
Package of frozen spinach (thawed)
Pressure cook the garbanzo beans for 45 minutes on the high pressure (yes, that’s massively overcooked – I get a much smoother hummus by overcooking the beans), then allow to cool. Blend the tahini and lemon juice in a food processor until it is smooth. Add the drained garbanzo beans and run the processor until smooth. Squeeze the spinach to dry it out, then slowly add to the hummus and blend to combine. I was going for color – I wanted a bright green.
We made the tangerine pumpkins for Anya’s preschool Halloween party – they are awesome: