Thursday, June 21, 2012

Week FOUR: Sneaky Snack Foods! Zucchini Cookies, Kale Chips, Spinach Smoothies

This week the theme was a Sneaky Snack Foods!  We made snack foods that incorporated some healthy veggies!  We worked on mixing, shredding, tearing, and sprinkling.  We also got to taste some yummy new veggies like zucchini and kale, as well as some sneaky spinach.

  • 1 egg
  • 1/2 cup corn oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups oatmeal
  • 1 cup finely grated zucchini
  1. Heat the oven to 350°F.  Beat together the egg, oil and both sugars until well blended.
  2. In a separate bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Stir the flour mixture into the egg mixture. Add the oatmeal and zucchini and mix well.
  3. Drop by teaspoonfuls onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 12 minutes or until golden brown. Makes about 2 dozen.


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt
  1. Preheat oven to 350°F. Line a non-insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. 
  3. Drizzle kale with olive oil and sprinkle with seasoned salt.
  4. Bake until the edges brown but are not burnt (about 10 to 15 minutes).

  • 2 cups spinach (fresh or frozen)
  • 2 cups frozen strawberries
  • 1 banana
  • 2 tablespoons honey
  • 1/2 cup ice*
  1. Place the spinach in the freezer until frozen, at least one hour.
  2. Combine the spinach, strawberries, banana, honey and ice in the blender.  Blend until smooth.  Serve immediately. (Makes 4 servings) 
  3. *Helpful hint: if you don't want the smoothie to look green and you are using frozen ingredients, the ice is not needed. In this case you will need to add a little water or juice.

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