Snack Time Smorgasbord

Recipes by Sarah Godwin | Styled by Jennie Lee | Photographed by Joe Worthem

Prep these creative after-school snacks to help your kids refresh and recharge after a long day in the classroom.

“I’m hungry!” This might be the battle cry of young students when they get home from a long day at school. While a pantry full of prepackaged sweet and salty treats is pretty much essential in a household with school-age children, it’s also fun to sometimes surprise them with a few creative and healthy options, too. Kids of all ages will be all smiles when they see these unexpected options awaiting them on the kitchen counter when they arrive home.

Herbed Cottage Cheese Dip

1 cup 2% cottage cheese

½ cup whole-milk Greek yogurt

1 tablespoon olive oil

1 tablespoon fresh lemon juice

4-5 scallions, chopped

¼ cup fresh parsley leaves

½ teaspoon fresh dill weed

½ teaspoon garlic powder

Salt and pepper, to taste

Add all ingredients to a blender, and process until smooth. Serve with fresh vegetables or crackers.

Lemon Cashew Energy Balls

¼ cup cashew butter

10 dates, pitted

1 ½ cups rolled oats

Juice and zest of 1 lemon

¼ cup vanilla protein powder

1 tablespoon chia seeds

1 tablespoon flax seeds

Pinch of salt

Add all ingredients to a food processor, and pulse until combined. Using a cookie scoop, scoop mixture into 1-tablespoon sized portions, and roll between hands to create a ball. Store energy balls in the refrigerator.

Chocolate Hummus

1 15-ounce can chickpeas

1/3 cup unsweetened cocoa

1/3 cup tahini

½ cup honey

¼ cup milk

1 teaspoon vanilla extract

½ teaspoon salt

½ cup mini chocolate chips

Rinse chickpeas thoroughly, removing as many skins as possible. Dry the chickpeas, and add to a food processor with cocoa, tahini, honey, milk, vanilla and salt. Process until smooth, 3-4 minutes, scraping down the sides every minute. Stir in chocolate chips, reserving a few to sprinkle on top of the hummus. Serve with pretzels, cookies or fruit.