Healthy Summer Snacks for Kids

By LAURA KIRTLEY | lkirtley@tristatehomepage.com

Published 07/02 2014 01:02PM

Updated 07/02 2014 01:07PM

From Corey Filbert, St. Mary's Nutritionist. To see her blog click here: http://livewellevansville.stmarys.org/filbert-family-summer-break-summer-meals/#.U7RJ4rEqVtw
They say it takes 10-15 exposures to a food for a child to accept or reject it – don’t just give up after the first try. Don’t get discouraged; they may surprise you some days. Try foods in different textures (ex. Soft cooked as opposed to raw), temperatures (ex. room temperature instead of hot), finger foods etc. Continue to offer foods and let them see you enjoying a variety of foods (fruits, vegetables, low fat dairy, whole grain breads and cereals) too.
Spicy Fiesta soup
1 T extra virgin olive oil
1 small red onion, diced
1 red bell pepper, diced
¼ cup dried cranberries
4 cloves garlic
1 T chili powder
1 ½ tsp cumin
2 cans black beans, drained and rinsed
Salt and pepper (per taste)
4 cups vegetable stock or chicken broth
4 cups fresh spinach, chopped
1 large or 2 small jalapenos, diced (we like spicy flavors!)
Garnish with a splash of lime juice and chopped fresh cilantro

In a large stock pot, saute onion and pepper in olive oil. Add cranberries, garlic and seasonings, stir to combine. Pour in broth, beans, spinach and jalapenos and heat through. I literally just chop the ingredients and dump them in as I go. In the end, it is just coming to a boil, and I pull it off the heat. As with many soups, the second day it is even better after the flavors blend. Enjoy!

Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


.

Featured Business