The Doctor Is In: Getting Ready for Back to School

Content is provided and sponsored by Beaumont Health 

August is winding down, and for families with children, it's time to start thinking about going back to school.  Heading back to school can cause many children anxiety and stress. Beaumont Health experts join Fox 2 News Morning, to help us navigate through this challenging time. 

Beaumont Experts:
Dr. Stefani Hines, Developmental and Behavioral Pediatrician, Beaumont Children's Hospital 
Erin Dolinski, Beaumont Dietitian

RECIPES FOR HEALTHY AFTER SCHOOL SNACKS

CUCUMBER CANOES
Prep time: 5 minutes
Serves: 4
Serving size: ½ cucumber

Ingredients:

2 medium cucumbers
1 cup of hummus
16 baby carrots

Directions:

1. Slice cucumber in half, lengthwise.
2. Scoop the seeds out with a spoon.
3. Fill the cucumber canoes with ¼ cup of hummus.
4. Cut the carrots in half, lengthwise and top the hummus with the carrots or other vegetables such as broccoli, cherry tomatoes or celery.

Recipe adapted from: www.fruitsandveggiesmorematters.org

WATERMELON FRUIT PIZZA
Prep time: 10 minutes
Serves: 8

Ingredients:

8 wedges of watermelon
2 cups of low-fat plain yogurt
1 teaspoon honey
¼ teaspoon vanilla extract
¾ cup of sliced strawberries
½ cup blueberries

Directions:

1. Wash fruit with water prior to cutting.
2. Cut watermelon into 8 pizza like wedges.
3. Combine yogurt, honey and vanilla in a small bowl.
4. Spread ¼ cup of yogurt mixture over each wedge of watermelon.
5. Top with strawberries and blueberries or any other fruit of preference.

Recipe adapted from: www.eatingwell.com


MINI BAGELS GONE BERRIES
Prep time: 5 minutes
Serves: 2
Serving size: 1 bagel

Ingredients:

2 tablespoons of natural peanut butter
2 mini whole wheat bagels, split
4 fresh strawberries, cut into quarters

Directions:

1. Cut the strawberries into quarters.
2. Spread the peanut butter mixture on to each half of the bagel and top with the strawberries.

Recipe adapted from: www.eatingwell.com


CRUNCHY FROZEN BANANAS
Prep time: 10 minutes
Serves: 8
Serving size: ½ banana

Ingredients:

4 firm ripe bananas
8 wooden sticks with rounded ends
2 - 6 ounce non-fat plain Greek yogurt
3 cups of granola

Directions:

1. Cover cookie sheet with waxed paper.
2. Peel bananas and then cut bananas crosswise in half.
3. Insert wooden stick into cut end of each banana.
4. Roll bananas in yogurt and then in granola.
5. Place on cookie sheet.
6. Freeze bananas for about an hour or until firm.
7. Wrap each banana in plastic wrap or aluminum foil.
8. Store in freezer until ready to serve.
9. Serve frozen.

Recipe adapted from: www.azhealthzone.org

For additional healthy snack ideas, CLICK HERE for quick tips from the Academy of Nutrition and Dietetics:

 

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