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: