Mmm, Organic! 3 Smart Toddler Snacks

Healthy foods that kids will actually eat!

Oscar Dip

As “guacamole,” author Barnes’ son wasn’t interested in this dip. But once she called it “Oscar Dip” after the green lovable monster from Sesame Street, he was hooked.

The lime juice and cilantro give this salsa a sweet instead of spicy flavor. Increase the onion for those who enjoy more spice. Serve with tortilla chips or layer in a wrap or roll-up sandwich to take on the go.

1 avocado
1 tablespoon freshly squeezed organic lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced organic green onion
1/2 teaspoon salt

Mash avocado with the back of a fork in a small bowl. Add remaining ingredients and stir to combine.

Nutrition Facts:
Serving Size: 2 tablespoons
Calories: 60
Calories from Fat: 50
Total Fat: 6g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrate: 4g
Dietary Fiber: 1g
Sugars: 0g
Protein: 1g

Baked “Zuke” Sticks

Zucchini is a tough name for little ones to pronounce, and zuke sounds much more fun. These are a good snack food, side dish, or party food to serve with other veggie sticks. (A side of marinara sauce is good for those little dippers.)

Enlist older children to help by rolling sticks in flour, milk, and bread crumbs. This may become a messy job as mixture can stick to fingers. A child who does not like messy hands will pass on this task.

3/4 cup dried bread crumbs
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup unbleached all-purpose flour
1/3 cup organic milk
3 medium zucchini, cut lengthwise into 3×1/2-inch pieces (peel if desired)


  • Preheat oven to 350 degrees F. Line a jelly-roll pan with parchment paper.
  • In a medium bowl, combine bread crumbs, salt, and pepper.
  • Place the flour on a plate. Pour milk into a shallow bowl.
  • Dip each zucchini stick in flour until lightly coated. Then dip in milk.
  • Finally roll in bread crumb mixture until covered, pressing so mixture sticks.
  • Transfer zucchini sticks to prepared pan and bake for 22 to 24 minutes, until zucchini is tender and coating is crisp and brown.

Nutrition Facts:
Serving Size: 8 sticks (128g)
Calories: 110
Calories from Fat: 10
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 180mg
Total Carbohydrate: 20g
Dietary Fiber: 2g
Sugars: 3g
Protein: 4gsaw

Apple Crisps

An alternative to boring potato chips, this simple treat satisfies a child’s need for crunch. Using a mandoline provides convenience and accurate cuts for even baking. However a careful, steady knife works as well.

The apples turn crisp in the low heat, which dries out the moisture. Once in the oven these need no attention (just remember to turn off the oven overnight), until it’s time to pack (or eat) them in the morning.

2 tablespoons evaporated cane juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 large organic apples such as Fuji or Braeburn


  • Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.
  • Stir together evaporated cane juice, cinnamon, and nutmeg in a small bowl.
  • Using a mandoline or a steady hand and a knife, cut the apple vertically in to 1/8-inch-thick rounds. (You do not need to core or peel the apple. The seeds will fall out or can easily be removed from apple slices after cutting.)
  • Place apple slices on baking sheets in a single layer and sprinkle with cinnamon mixture.
  • Bake in the middle of the oven for 1 1/2 hours.
  • Rotate pans and cook for 1 hour more.
  • Turn off heat and leave in the oven overnight if apples are not dry and crisp.
  • Loosen chips with a spatula to remove from parchment paper.

Nutrition Facts:
Serving Size: 12 chips (28g)
Calories: 20
Calories from Fat: 0
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 5g
Protein: 0g

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