After School Snacks

Whether it's sports practice, dance class, or homework time, quick and energizing snacks are a midday must for powering through the afternoons. These five easy-to-grab bites provide the perfect balance of nutrients to keep kids refueled and hunger at bay until dinner time. 


TAQUITOS
Full of protein for a quick boost! Eat them on their own or with salsa or guacamole in a Dipper for dipping. You can even make them ahead and freeze for when you’re in a pinch.

Ingredients
1 ½ cups shredded rotisserie chicken
¼ cup shredded cheese
⅓ cup cream cheese
¼ cup salsa (optional)
Small flour or corn tortillas
Olive oil, for brushing

Directions
1. Preheat the oven to 350° and prepare a baking sheet with parchment.
2. Toss together chicken, cheeses, and salsa if using.
3. If using corn tortillas, wrap them in damp towels and warm them up in the microwave or in a pan over medium heat.
4. Spread the chicken mixture over half a tortilla, leaving some room on the top and bottom. Roll up the tortilla starting with the filled side. Repeat and place each taquito seam side down on the prepared baking sheet. Brush each taquito with olive oil.
5. Bake until crisp, about 20 minutes.

CUCUMBER SALAD
A crispy, crunchy, refreshing snack that’s always a hit. 

Ingredients
2-3 persian cucumbers 
1 tablespoon sunflower butter, tahini, or peanut butter 
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
Chopped peanuts, optional 

Directions
1.Thinly slice the cucumber.
2.Whisk the remaining ingredients together in a small bowl.
3. Combine the cucumber slices and the dressing in a leakproof container.
4. Shake and eat! 

CINNAMON POWER BITES
A cross between a cinnamon roll and a donut hole, these little bites are full of fiber and antioxidants to give your kiddos the midday energy boost they need. 

Ingredients
1 cup rolled oats
1 cup pitted medjool dates 
1 cup walnuts, pecans, or cashews
2 teaspoons cinnamon
1 teaspoon vanilla 
½ teaspoon salt

Directions
1. Soak dates in hot water for 5-10 minutes and drain.
2. Add nuts to a food processor and pulse until crumbly. Add the remaining ingredients and process until it forms a dough, about 2 minutes.
3.Use a tablespoon to scoop out dough and roll into balls.

*Store in an airtight container in the refrigerator for up to two weeks


EASY ONIGIRI
A staple of Japanese lunch boxes, these rice balls travel well and can be enjoyed at room temperature. They’re easy to roll together in the morning, but you  can also wrap them up tightly in the refrigerator for up to two days in advance. 

Ingredients

1 1/2 cup cooked short grain rice
1 5 oz can of tuna, drained well
2 tablespoons mayonnaise
1 teaspoon soy sauce
Nori sheets

Directions
1. Prepare a bowl of warm salted water.
2. Cut nori into 3 inch strips. 
3. Mix together the tuna, mayonnaise, and soy sauce. Mix in with the rice.
4. Dip your hands in the salted water, then scoop about 1/3 cup into your hands. Form into a small triangle. Repeat.
6. With dry hands, wrap the center of each onigiri with a strip of nori, fit to size.

BANANA BERRY MUFFINS
A sweet treat that’s both healthy and filling. Use our silicone Baking Trays for an easy fit into any PlanetBox lunch box. 

Ingredients
1 ½ cups flour (all purpose, whole wheat, almond, gluten free, or einkorn all work!)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
3 ripe bananas, mashed
½ cup Greek yogurt
½ cup light brown sugar
1 teaspoon vanilla
1 1/2 cups fresh blueberries 

Directions
1.Preheat the oven to 350°.
2. Stir together the dry ingredients in a small bowl.
3. In  a large bowl, whisk the eggs. Whisk in the banana, yogurt, brown sugar, and vanilla until combined.
4. Fold in the dry ingredients until combined and then fold in the blueberries.
5. Scoop out the batter into Baking Trays and bake for 18-22 minutes until the muffins are golden. 

*Store in the refrigerator for up to 7 days or freeze for up to 3 months.