Our site will be undergoing maintenance from 6 a.m. - 6 p.m. ET on Saturday, May 20. During this time, Bookshop, checkout, and other features will be unavailable. We apologize for the inconvenience.
Cookies must be enabled to use this website.
Book Image Not Available Book Image Not Available

See inside

Book details
  • Genre:COOKING
  • SubGenre:Vegetarian
  • Language:English
  • Pages:34
  • Paperback ISBN:9781543986754

Snacks For Growing Strong

Healthy Fun Foods Kids Can Make

by Judy McCluney

View author's profile page

Book Image Not Available Book Image Not Available

See inside

Snacks for Growing Strong Corn on the cob? Yum! Your own trail mix? Fun! In Snacks for Growing Strong children turn banana slices into owl faces and broccoli into trees in a "park" of potatoes. Over a dozen fun and nutritious food projects await kids and their helpers. Most projects need only a little adult supervision. Kids who make them can eat healthier snacks. They can also learn how to prepare and to get to know and to like healthy foods. Youngsters from pre-school age to middle school (and their families) have made and enjoyed eating these projects. I hope you and your family will too.

This book is a companion book to the story How to Build a Human Being, also available in this bookstore.  The story is about a child who wants to grow strong.  He discovers the power of eating healthy foods to achieve his goal.  Types of healthy foods are shown.  This companion book Snacks for Growing Strong helps kids take action to make healthy snacks.  Over a dozen fun and nutritious food projects await kids and their helpers. Useful resources, motivation, and preparation guidelines are included.

About the author

When I was very young I and several relatives, including my Grandma Clara, lived together in a small apartment.  I loved to watch her cooking.  I remember the large copper kettle in which she cooked soups, and the special skillet in which she fried dozens of delicate blintz shells.  To this day I love the smell of onions frying.  I can’t remember Grandma cooking with any canned or frozen food.  That changed with my mother, for whom canned peaches and store-bought pies sufficed for desserts, and canned soups and vegetables were side dishes at dinner. We didn’t consider the importance of whole foods then, although my father, a pharmacist, warned us to avoid bleached white flour and sugar.  Years later, when he became severely ill from clogged arteries, he cut out saturated fats from meat and dairy and solid (hydrogenated) fat from shortening.  His color turned from sickly yellow to healthy pink, and his cholesterol went down over a hundred points.  He regained health.

 I learned to cook by trial and error after I married.  My first heroic feat was to return to the supermarket a package of chicken that smelled bad.  The only useful cooking skill I had then was how to make a white sauce.  Thank you, high school home economics class.  Since my awkward beginnings with processing food I have discovered wonderful new (to me) foods.  I have imitated Grandma a little bit and come to use more whole foods, even growing some in our garden.  They taste good, and I feel good eating them.  I hope to keep on discovering the joy of whole, healthy food.  You can too.

I continue to enjoy and to share healthy food facts and cooking in my home community in Cocoa, Florida. I am fortunate to have a husband who is great at making salads. I also give thanks to my children and grandchildren who are great critics and tasters. I hope everyone will be able to take part in making food that delights and benefits them. For more information I invite you to read the blog and other posts at my website www.judykidsfoodie.com.