| Quick, Easy, & Healthy Recipies | |
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Crunchy Celery Sticks Creamy, sweet, salty, and easy to make, these peanut-butter-and-celery stalks have everything you could want in a snack. EQUIPMENT Measuring Spoons Plate INGREDIENTS 2 Celery Stalks, washed and peeled with a peeler (if stringy or tough) 2 tablespoons peanut* or almond butter 2 teaspoons granola, Kashi Nuggets, or Grape Nuts INSTRUCTIONS Wash your hands with soap and water, then gather all your equipment and ingredients and put them on the counter. 1. Put the celery stalks on a plate. Using a spoon or your finger, scoop some peanut butter from the jar and stuff it into the celery. 2. Sprinkle with the granola, and then press down with your fingers or spoon to make the granola stick to the peanut butter. 3. If an adult is helping, cut each stalk in half and serve. (If no adult, serve without cutting.) Safety Tip If you are allergic to nuts, make this recipe with cream cheese instead of nut butter. Crispy Carrot Fries (Ask an adult to help you make this one!) In the mood for fries? Instead of the French kin, try these. Carrots are tasty and super-good for you. EQUIPMENT Cutting Board Sharp Knife Baking sheet with sides Measuring spoons Potholder INGREDIENTS 6 carrots, well scrubbed but not peeled 1 teaspoon olive or canola oil 1/2 teaspoon kosher salt INSTRUCTIONS Wash your hands with soap and water, then gather all your equipment and ingredients and put them on the counter. 1. With the help of your adult, turn the oven on and set it to 400 degrees. 2. Put the carrots on the cutting board and, with the help or your adult, cut them in thirds. Cut the thinnest end into 2 spears. Cut the 2 thicker parts into 4 spears each so that you can get 10 spears from each carrot. 3. Put the spears on the baking sheet, add the oil and salt and, using your clean hands, rub the oil and salt on the carrot pieces until they're all lightly coated with oil. 4. With the help of your adult, transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, 20-30 minutes. Let cool a bit and enjoy right away. From ChopChop Magazine Spring 2010 |
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