Snackster Sam Blog
Our recipes and activities are always Snackster Sam approved and kid approved.
 Orange Planet Lollipops My daughter recently turned six, and she requested a Snackster Sam themed birthday party. We brought the book Snackster Sam's Big Adventure to life with fun and kid-friendly recipes. Figuring out how to create a Snackster Sam approved lollipop was a fun challenge. The result is so delicious... one of the party guests had several in hand at a time! Ingredients
Directions The night prior to serving, cut each apple into eight slices. Place each apple slice onto a skewer. Mix lemon juice and water into a bowl; dip each apple slice into lemon water mixture. Refrigerate overnight. Prior to serving, arrange honey, coconut, and nuts into bowls for dipping. If the coconut flakes are large, first finely chop or blend it into smaller pieces. Allow children to dip apple slices into the honey and then the coconut or nuts. Makes for a tasty (and a little messy) treat! So many variations are possible… try one and share in the comments below. Other variations: Depending on the season, try orange slices instead of apples! Join Snackster Sam on another big adventure with a birthday party! Get all the games, recipes, even templates to make Snackster Sam monster birthday invitations, and everything else you need to know! Did you try it? Share your experience in the comments below! Learn more about Snackster Sam in the lovable, rhyming children's book that helps kids eat healthy.
 On a cold day, I love any excuse to heat the oven... and this recipe is one of our favorite excuses! Do not expect to have leftovers, although it's a perfect way to use leftover ground beef or leftover beef roast. This is my go-to recipe the day after I make A Perfect Roast. Because I make this recipe so often, I always make sure I have the ingredients on hand., which is easy because most of the ingredients are canned or frozen. Plus, like most of our recipes, there are so many variations so you can make it your own.
I made this recipe by thinking about flavors that go well together... I refer to this concept as Food Theory. This is the idea that if you know which foods and seasonings pair well together, you can make up any recipe. This helps cut down the grocery bill when you know you can make a meal based on what's on sale and in season. When I saw the can of wild rice on sale (and if you've messed with wild rice before, canned is so much easier), I knew I could make a meal out of it! There are so many variations. Give it a try and share your comments below! Wild Rice ChickenIngredients 2-4 chicken breasts 1 can cooked wild rice (used 40 oz can in video, but can adjust to family size), partially drained 1 onion (any kind) 1 pint mushrooms (any kind) 1/3 stick butter Thyme Rosemary Optional Ingredients and Variations 2 stalks celery 1/2 cup cranberries (fresh or dried) Handful walnuts 1 green pepper Directions Preheat oven to 425 degrees Fahrenheit on convection oven, otherwise 350 degrees (adjust for cooking times). Place chicken on non-stick baking sheet. Season evenly with thyme and rosemary. Place baking sheet in preheated oven in center rack. While chicken is cooking, heat butter in pan on medium heat. When butter is melting, add sliced mushrooms. Sauté mushrooms for a minute. Add sliced onions and continue to sauté. When onions are translucent, add partially drained can of wild rice. (You can add other ingredients for a variation while sautéing or now.) Turn heat to medium-high and allow mixture to cook uncovered. When chicken is finished cooking (it should just start turning golden brown), remove from oven. Carefully slice chicken and add to wild rice mixture. Cover and cook for about 5-7 more minutes. The chicken will absorb the liquid from the wild rice mixture. Serve immediately. Pairs well with green beans and other vegetables. Did you try it? Share your thoughts below! Danielle S is the mother of two and creator of Snackster Sam. She has been concerned about healthy habits and nutrition for over a decade, and conducted an award-winning scientific study on portion control. She created Snackster Sam to make eating healthy more fun for parents and children. Learn more about the mission here.
 Buying food in season is the perfect way to cut your grocery bill and take advantage of maximum nutrients and flavor. Physical Therapist, Carolyn Dolan shares this simple squash recipe. SOAR Roasted Delicata Squash
Mix ingredients and roast at 350 degrees until tender (about 30 minutes) Pair with your favorite green salad and grilled protein! Try any seasonal squash!!! Get the list of the best snacks!Dr. Carolyn Dolan, PT, DPT, Cert MDT is a traditionally trained physical therapist. After her own health struggles, she returned to get a degree in Holistic Nutrition to further help others to recover from injury so they can soar. Currently owns SOAR in Reno, NV where she empowers others to overcome their health conditions to optimize their performance in their life. When she isn't blogging or treating clients, she can be found chasing kids, dogs and chickens.
The air is about to get crisper, and if you're like Snackster Sam, you're excited to heat up the oven and make some warm foods. We love this recipe from Physical Therapist, Carolyn Dolan. Try it out and let me know in the comments below how yummy it was! Paleo-Vegetarian Chili Serves 6-10 Ingredients: (all organic if possible, use Clean Fifteen if unable to find organic) 2 Tbsp olive oil, avocado oil, lard, ghee, or coconut oil 6-8 garlic cloves, chopped 1 large cauliflower, chopped 1 medium butternut squash, chopped into 1" cubes 1 medium zucchini, chopped into 1" cubes 5 celery stalks, chopped 5 carrots, chopped 1 large white or yellow onion, chopped 2 cans diced tomato 2 Tbsp tomato paste 3 Tbsp chilli powder 4 tsp ground cumin Sea salt and pepper added in the end to your preference 6 cups SOAR vegetable broth (if using pre-made then be sure it is organic, preservative and additive free) Toppings: 1 -2 large avocado for garnish at the end 1 bunch parsley chopped to garnish Optional ingredients: 1 lb of grass-fed ground beef to add at the end (if you just can't live without the animal protein. I separated half of the chili and added the ground beef) 1 can black beans (skip if you are sensitive to legumes) Equipment: 1 large pot (I used 20Q pot, need >10Q is my best guess) 1 cutting board 1 sharp chopping knive 1 can opener Directions: Chop all ingredients. In large stock pot, sauté onion and garlic until onion is translucent. Add squash and all other vegatables adding tomato paste, chili powder and cumin. Mix well. Add diced tomatoes and vegetable broth and black beans (if including). Bring to a boil and then back to simmer and cover. Simmer until vegetables are al dente. Serve in bowls and top with avocado and parsley. I served a side of mixed green salad, because you can't have enough veggies! Enjoy! Dr. Carolyn Dolan, PT, DPT, Cert MDT is a traditionally trained physical therapist. After her own health struggles, she returned to get a degree in Holistic Nutrition to further help others to recover from injury so they can soar. Currently owns SOAR in Reno, NV where she empowers others to overcome their health conditions to optimize their performance in their life. When she isn't blogging or treating clients, she can be found chasing kids, dogs and chickens.
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