Keep a bowl of fruit on the counter for snacking on the run
Prepare “grab and go” snacks in small plastic bags in the refrigerator. Use cut up carrots, celery, cucumber, peppers, orange segments and grapes. Store at eye level
Offer carrot, courgette, red and green pepper and celery sticks to children for snacks with dips such a hummus, salsa or low fat cottage cheese
Blend or mash bananas, berries, plums or peaches and freeze in ice trays with one tooth pick in each to make a summer snack
Dice or grate onion, carrot, courgette, potato and corn into savoury muffin or pikelet mixture
Serve vegetable sticks or whole grain pita bites with a salsa made with fresh tomatoes, red onion, garlic and herbs
Make oven-baked wedges using sliced potatoes, carrots, kumara, parsnips, beetroot and serve with your favourite chutney
Use raw or cooked vegetables as a base for hors d’oeurves. Try salmon on cucumber slices, ricotta and herbs in button mushrooms or mini baked potato halves
Bite-sized pieces of cooked vegetables like potatoes, kumara, yams and pumpkin make great snacks for kids
Practical Tips
