Official Snack Guide for Beleaguered Sports Parents [WellCentered Books]

Berry Banana Blitz
Chapter Seven: Centerfield Smoothies

1 banana
1 container, 8 oz, low fat vanilla yogurt
1 pkg., 10 oz, frozen strawberries, unsweetened, thawed
1/4 cup orange juice
1 tablespoon honey

Cut banana into chunks. Place into blender with all other ingredients. Cover and blend until smooth.

Serves 3

Snack Tip: When adding foods for Pre-Game and Post-Game versatility, it may be helpful to refer back to our “One Serving Size Equals:” information on page 27.

Cherry Pecan Power Bars
Chapter Nine: Hand-Off In a Baggie

2 cups quick cooking or instant oatmeal
3/4 cup chopped pecans
1/3 cup light stick margarine
1/2 cup firmly packed dark brown sugar
1/4 cup honey
3/4 cup dried cherries
1/4 cup chopped dried dates
1 cup honey graham cereal squares

Preheat oven to 350 degrees. Pour uncooked oatmeal and chopped pecans onto a cookie sheet with sides. Bake 10 minutes or until golden brown and fragrant (stir every 5 minutes because the mixture on the edges will brown first). When done, set aside. Combine margarine, brown sugar and honey in large saucepan. Cook over medium heat until mixture boils. Pour oat mixture, cherries, dates and cereal squares into honey mixture. Stir until well blended. Coat an 8 inch square baking pan with vegetable spray and pour in mixture. With lightly floured hands, press firmly into pan. (Note, you may want to wait a bit for the mixture to cool before pressing into pan). Bake for 10-12 minutes. Let cool and cut into 12 bars.

Variations:
Substitute dried cranberries or raisins for the cherries

Serves 12; serving size is 1 bar

Snack Tip:
Do not use tub margarine in this recipe. Light stick margarine works best.

Bella’s Chocolate Rebound Bars
Chapter Ten: Checking In the Cooler

1/2 cup sugar
1/2 cup unsweetened cocoa
21/2 cups 1% milk or skim milk
1 teaspoon chocolate syrup
1 teaspoon vanilla extract

In a medium saucepan, blend together the sugar and cocoa. Stir in the milk and cook over medium-low heat. Stir to dissolve the sugar and cocoa, until bubbles appear, but do not allow to boil. Remove from the heat. Add the syrup and vanilla. Stir well. Pour mixture into 4 ice pop containers with sticks, or into paper cups (add sticks when partially frozen). Freeze until frozen, about 3-4 hours.

Serves 4; serving size 1 pop

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