Need an easy snack idea that travels well, can be made ahead of time, and will help you and the kiddos eat more veggies? I've got you covered.
This veggie snack cups recipe from my new cookbook The Best Homemade Kids' Snacks on the Planet is a delicious way to serve more veggies. As a mom to three kiddos I too struggle to make sure they get enough veggies in their diet – and well, mine too!
I love that I can make these snacks ahead of time and store the container in the fridge for a couple of days. I've found that by pre-washing my veggies, chopping them up, and storing them in a way that they are ready to be consumed, I'm more likely to eat more of them. The same thing goes for our kids! Making veggies convenient and available is very important.
For these veggie and hummus snack cups, I like to create a rainbow of pre-cut veggies on my counter, such as green, yellow, and red peppers, carrots, and celery. Colorful veggies are high in many vitamins and minerals our bodies need, and getting them from food is always best! And, by pairing the vegetables with hummus, I'm also adding a little protein and fiber.
Assembling the veggie cups is simple. All you need is a reusable cup or glass, some hummus, and about ¾ cup pre-cut veggies per person (this will vary depending on the size of your container). Make sure you chop your veggies a bit shorter than the height of the container so you can close the lid.
Why not just serve a platter of veggies and dip? We all know that single serve snacks are a lot more appealing and that kids love to take their food on the go! As a mom, I try to get creative with our veggies so my kids will eat them, but it also makes it more fun for me as an adult. If a recipe is good for the kids, it's good for adults too!
Rainbow Veggie Cups
Recipe from The Best Homemade Kids' Snacks on the Planet
Ingredients and Supplies:
- 2 cups veggie sticks
- ¼ cup hummus
- 4 lidded cups
- At the bottom of each cup, place 1 ½ tablespoons of hummus.
- Place veggie sticks inside the cup standing up vertically, close the lid, and refrigerate.
- Yield: 4 veggie cups
Kitchen Tip: make these veggie cups 2-3 days ahead of time and store in refrigerator. To see how these veggie cups and other quick and easy recipes are made, click here.
Laura Fuentes is the founder of MOMables where she helps parents make fresh school lunches and meals their kids will love. She's the author of The Best Homemade Kids' Snacks on the Planet and The Best Homemade Kids' Lunches on the Planet. Download a free week of Laura's Classic and Grain Free Meal Plans here.
Pumpkin Patch Dippers
Image courtesy of Laura Fuentes