Every few weeks I’m in charge of bringing in the snack for my daughter's kindergarten class. Of course, it's important to me that the snacks are as healthy and eco-savvy as possible, but it can difficult to come up with nutritious snacks that are as easy for me to make as they are for the kids to eat. Here are some of my favorite recipes that get the nod of approval both from me and from my daughter.

  • Ants on a log: The traditional snack that is still a crowd pleaser for the preschool to kindergarten set. Spread peanut butter on celery sticks and top with raisins.
  • Eco-pops: If your child’s preschool or kindergarten has a freezer in the classroom, try making fresh eco-pops using unsweetened 100 percent juice in ice pop molds or ice cube trays. 
  • Pita dippers: Cut up pita bread into small triangles and serve with tasty dips like hummus or ranch dressing. 
  • Happy trails mix: Make up a super batch of trail mix using whole-grain toasted oats, dried cranberries, dried blueberries and nuts. (Be sure to check with your child’s teacher to make sure none of the students has a nut allergy.)
  • Magic muffins: Bake up a batch of fresh, yummy, wholesome muffins.  Mix 1 1/2 cups flour, 2 teapoons baking soda, 1/2 teaspoon salt, and 1/3 cup sugar with 1 egg, 1/2 cup milk, and 1/4 cup veggie oil.  Add your choice of blueberries, diced apples, cranberries or cheddar cheese to the mix, pour batter into greased muffin cups, and bake in a 400-degree oven for 15 minutes.
  • Veggie variety: It may not be the most inspired choice, but a straight up veggie tray always goes over well with kindergarteners.  You don't even have to do a lot of prep work.  Choose baby carrots and cherry tomatoes that don't need to be cut up and assemble with your choice of colorful veggies like cut up peppers, brocolli, cauliflower, cucumbers or celery.  Add some low-fat, organic ranch dressing and this snack is sure to be a hit.

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