Back to Newsletter Articles Healthy Eating For Kids

 Are your children singing the brown bag blues? Are they tired of the same old PB&J sandwiches on white bread? Break the routine by preparing nutritious school lunches that are high-fiber and low-fat. Avoid processed and packaged foods.

Chop vegetables (try carrots, red peppers, celery and fennel) into bite-size pieces and serve with low-fat ranch dressing. Or, spread hummus on whole-grain pita.

Make your own potato chips by thinly slicing potatoes, coating them with a tablespoon of vegetable oil, sprinkling with spices and baking in a 350-degree oven for 20 minutes.

For an after-school snack, give your kids almonds or walnuts instead of cookies or a candy bar. Or, try baking these fiber rich blueberry-apple muffins.

Blueberry-Apple Muffins
Add fiber and antioxidants to your diet with this delicious muffin recipe. Each muffin contains 4.9 grams of fiber.
Dry Ingredients:
  • 1-3/4 cup whole-wheat flour
  • 3/4 cup toasted wheat germ
  • 1 cup bran
  • 1/2 cup Konsyl Original fiber product
  • 2 teaspoons baking powder
  • 3/4 cup granulated fructose (or sugar)
  • 1/4 teaspoon cinnamon
Wet Ingredients:
  • 1 cup shredded apple, including skin
  • 1 cup fresh blueberries
  • 1/3 cup orange juice concentrate
  • 3/4 cup evaporated milk
  • 3 egg whites
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Add blueberries and apple. In a small bowl, combine orange juice concentrate, evaporated milk and egg whites. Blend all ingredients well. Fill cupcake liners 3/4 full. Bake 20 to 35 minutes until golden brown.

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Healthy Eating