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Feeling Snacky

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A commenter asked about good snack ideas for toddlers. I must say, there’s only so much I can talk about on this topic, as we’ve never gone in for elaborate snacks. I kept meaning to bake yummy vegie muffins and things like that, but never quite get around to it. If Raeli wants to eat between meals, she has fruit, or crackers.

We steer away from fresh apples a lot of the time; she loves crunching a whole apple, but it exacerbates the sensitive skin around her mouth. We give her mandarins in season, bananas (cheap again! yay!), or melon most often. Dried fruit is also a good snack (sultana hand, she begs, which means she wants to hold a handful of sultanas), or a mini-carton of fruit (pureed apple with strawberry or blackcurrant to make it pink, chopped apricot and peach in mango puree are her favourites).

The crackers we use are Corn Thins - basically a large flat biscuit made from popped corn, sometimes blended with other grains and ground seeds like rye, caraway, etc. Little Miss just adores them, sometimes even requesting a “bubble sandwich” for lunch sometimes. But usually it’s a snack - by itself, with butter or hummus or peanut butter or vegemite (”fairymite” - I don’t know what she thinks the ingredients are!)

Last of all there’s the real treat - fruit icypoles. We don’t keep juice in the house (it’s a special treat for when shopping), but I’ve found a brand of mostly natural fruit icypoles that Raeli can have on hot days (OK and sometimes on hot days). She loves to choose from the colours - yellow, orange, green and pink. These days, the pink ones vanish first.

And that’s it. I don’t bother with expanding her diet at snacktime - that’s for meals. And like breakfast, we both like something reliable and predictable - she because toddlers like the comfort of similar things, and me because it takes ten seconds to grab. Taking ten seconds to grab it is, for me, the ultimate quality of a good snack.

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If you flip through the pages of a number of kids’ magazines, you get the impression that kids’ meals should be Michelin affairs, complete with matching dishware and veggies cut to resemble the works of impressionist painters.

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