(Vegetarian, Vegan, Wheat-free, Dairy-free, Nut-free)

Fig Newtons count as fruit! Really, they do, especially if you've ever had Barbara's Raspberry Fig Bars, which are all natural, wheat-free, multigrain, fruit juice sweetened, and chock-full of raspberries, figs, and dates. Eaten alone these bars are a healthy source of fiber, but dress them up with chocolate chips and you've got a winning dessert on your hands. It's also allergen-free. Please note, that Barbara's Raspberry Fig Bars are allergen-free, but NOT gluten-free. Additionally, they are made on shared lines, so if you are making these for kids with severe/life threatening food allergies, as is sometimes the case with nuts, please use Enjoy Life Soft Baked Snickerdoodle Cookies instead; they lack the fruit, but are absolutely delicious, and made in a dedicated nut-free, gluten-free facility.

(Vegetarian, Vegan, Wheat-free, Dairy-free, Nut-free, Refined Sugar-free)

These energy-packed little nuggets are high in Vitamin A, Vitamin C, phytonutrients, and fiber. Sunflower seeds are an excellent source of Vitamin E, and provide added protein. Cocoa powder is high in antioxidants. And best of all, kids love to help make these hands-on treats. So sit back and let them do the work of rolling their own snacks!

(Vegetarian, Gluten-free, Refined Sugar-free)

This is a wonderful summery snack that will help entice your kids to eat more fruit. My kids are CRAZY for it, and never leave a bite. We had a lot of fun taste-testing, and sampled a wide variety of vanilla yogurts. Our personal favorites are Brown Cow Vanilla Bean, or Whole Soy & Co. Vanilla. Use a broad spectrum of colorful fresh produce in your medley to cover your bases for phytonutrients (flavonoids, carotenoids - you know, all those plant derived compounds that are the backbone of a healthy diet). I've chosen fruits that are easy to make into perfect little mouthfuls, but you can use whatever fruits your children are particularly fond of. For this strategy I broke out—drum roll please—toothpicks! Kids love skewering the fruit.

Like pinwheel-cut sandwiches, the appeal of the Ribbon Sandwich is all in the fun new shape. The key to a good ribbon sandwich is the soft-baked thin-sliced bread. Up until recently, that meant your options were limited to white bread. But with the advent of "low-carb" breads, the landscape has shifted. To keep the carbs and calories down on these types of bread, manufactures have done a tricky thing, they've made the slices thinner, which means skimping on the nutrients. But luckily for us, companies like Rudi's Organic Bakery have come out with "Right Choice," a low-carb, low calorie, highly nutritious multi-grain bread.

(Vegetarian, Vegan, Gluten-Free)

Sneaking tomatoes into hummus is a good way to increase your kids' Vitamin C and Lycopene intake. But because sundried tomato hummus can be a strong flavor for kids, I've come up with a milder tomato hummus using organic canned diced tomatoes, which also means that you may make this dish year round, even when tomatoes aren't in season. And when you make your own from scratch you can be sure to use a heart-healthy monounsaturated fat, such as olive oil rather than the mystery "vegetable oil" found in most store bought hummus. So take the extra two minutes to whip up fresh, all natural and preservative-free hummus for your kids.

(Vegetarian, Vegan, Dairy-free, Egg-free, Refined Sugar-free)

My kids love anything mini. Mini pizzas, mini paint sets, even Mom's mini muffins that combine super-healthy butternut squash (high in Beta Carotene, Vitamin A, Vitamin C and fiber) with protein rich soy milk and whole grain spelt flour. Spelt flour is an ancient cousin of wheat, with all the health benefits of whole wheat flour, but a much milder, nuttier taste. I prefer it because it is less bitter than regular wheat flour. Muffins are a great place to sneak in fruit and veggies, especially if those veggies come from Stahlbush Island Farms because they have a "Sustainable Farming, Earth Friendly Agriculture Certification," which is even greener than the USDA Certified Organic label. For another healthy option, try Farmer's Market canned organic butternut squash. Incidentally, both lines are owned by the same Oregonian family, leading pioneers in healthy farming with fantastic fruit and veggies!

(Gluten-free)

Corn tortillas are a light and healthful alternative to bread. They are usually made with no more than corn, lime juice, and water. For those of us trying to reduce trans- and saturated fats in our kids' diets, as well as sodium and sugar, this snack is a perfect solution. Unlike most store-bought taquitos, which are fried, these fresh taquitos combine whole grain cornmeal, with lean protein, and the uber-healthy monounsaturated fat from avocados (guacamole). For those kids with more adventurous palettes, try adding a little minced onion or chopped cilantro to the mix.

(Vegetarian, Vegan, Allergen-free, Gluten free)

My three year old son, Monte, is mad for mangoes. He and I whipped up this recipe for a great warm weather snack brimming with antioxidant phytonutrients, Vitamin A, Vitamin C, Potassium, Fiber, and NO ADDED SUGAR. Make it with jarred/canned mangoes, frozen blueberries, and peaches or apricots packed in juice (not syrup). Or when in season (i.e., affordable), use fresh fruit. It's the simplest recipe, just puree, pour, and freeze.

Ingredients
3/4 cups flour blend (make ahead flour blend: 1 cup all-purpose unbleached white flour, 1 cup whole wheat flour, 1 cup wheatgerm, unsweetened)

1 tsp baking powder

2 T unsweetened cocoa powder

1 tsp pure vanilla extract

Ingredients
1 zucchini cut lengthwise into 1/4 inch slices

1 yellow summer squash cut lengthwise into 1/4 inch slices

1 red onion cut into 1/2 inch slices

2 red bell peppers