Dr. Kantor recently shared healthy summer snack and meal ideas with Healthy Moms Magazine
Sweet Potato Chips– these are a great alternative to processed chips, small children will not be able to cut the potatoes but they can drizzle with oil, honey and cinnamon.
- 1 large sweet potato or 2 medium
- ¼ raw local honey
- ¼ c pure coconut oil
- 1-2 tsp. cinnamon
- First cut a washed sweet potato into thin slices (as thin as you can get them!)
- Combine raw honey, coconut oil and cinnamon in a bowl.
- Heat the coconut oil so the honey and cinnamon blend evenly. Amounts depend on how many chips you have, I used about 2 Tbs. coconut oil, 1/4 c honey and 1 tsp. cinnamon for one potato.
- Spread “chips” onto foil lined baking sheet and drizzle coconut, honey and cinnamon over “chips”
- Bake on 350 for approximately 25-35 min. or until gold and crunchy.
Chunky Monkey Yogurt Parfait– this is a healthy spin on a banana split, rich in high quality protein, healthy fats from the natural peanut butter and antioxidants from the dark chocolate chips and banana.
- 1 c plain yogurt (or coconut yogurt if there is a lactose intolerance)
- 1/2 banana sliced
- Natural peanut butter (or almond or sunflower butter if there is a peanut allergy)
- Dark chocolate chips
- In cup layer ingredients starting with yogurt, nut butter, bananas and dark chocolate chips.
Carrot Meatballs- this is a great finger food that incorporates vegetables increasing the nutrient value of the meatballs and your child’s overall vegetable servings per day.
- 1 lb. ground beef or turkey
- 1 cup carrots, chopped
- 1/8 tsp salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil
- Mix ground beef or turkey, carrots, salt and pepper.
- Form mixture into balls (walnut-golf ball size)
- Add oil to pan on stovetop and heat to medium-high.
- Add meatballs and cook for approximately 5 minutes.
- Enjoy alone, as a snack, along side vegetables or with pasta for a meal.
Caprese chicken skewers – A simple lunch idea, kids can wash the tomatoes and basil, and load the skewers with pre-cooked leftover chicken and mozzarella cheese. This meal is balanced with protein, antioxidants to make a complete quick meal.
- 1 pound boneless skinless chicken breast grilled and cubed
- 16 oz. fresh mozzarella cheese
- 1 large bunch fresh basil
- 12 oz cherry or grape tomatoes
- 1/4 c separated into equal parts of balsamic vinegar
- 1/4 c separated into equal parts of extra virgin olive oil
- Cube chicken and marinate it in ¼ c balsamic vinegar, ¼ c olive oil and dried basil for 30 min. at least or overnight.
- Pan grill chicken till done all the way through.
- Place the cooked cubed chicken, mozzarella cheese, tomato and basil on the skewers.
- Drizzle with remaining olive oil and balsamic and SERVE!
Dr. Kantor’s greatly anticipated new children’s book, The Green Box League of Nutritious Justice, is now available. Be sure to order this highly reviewed book, filled with healthy living tips for the whole family. A portion of the proceeds benefit the Children’s Miracle Network.