Montessori Laguna Beach Snack Recipes

Dip ideas below to help our kids eat more vegetables during snack time. Dips help! If you have other dip ideas, bring them in.

Ranch Dip (From: Eating Well)—18 servings
1 1/2 cup buttermilk
1 cup low-fat mayonnaise
6 tablespoons minced fresh dill, or 2 teaspoons dried
3 tablespoon lemon juice
3 teaspoon Dijon mustard
3 teaspoon honey
1 1/2 teaspoon garlic powder
1/2 teaspoon salt

Creamy Ranch Dip (From: Cooking Light)—Serves 12

8 ounces 1/3-less-fat cream cheese, softened
6 tablespoons nonfat buttermilk
4 tablespoons chopped fresh flat-leaf parsley
3 teaspoon chopped fresh dill
1 teaspoon minced fresh garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Spinach Dip (From:—Serves one Montessori Laguna Beach class

1 pkg. frozen spinach, thawed and drained
1 c. plain, low fat yogurt
1 c. cottage cheese
1/4 c. minced fresh parsley
1/2 tsp. oregano
1/2 tsp. dill weed
1/2 tsp. garlic powder, or 1 clove garlic, crushed
1/2 tsp. onion powder, or 3 green onions, chopped
1/2 tsp. lemon juice
Salt to taste

Drain spinach in colander (squeeze moisture out). Combine all ingredients in a bowl and chill several hours

White Bean Dip (From South Beach Recipes)
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt and freshly ground black pepper
1 teaspoon dried oregano

Place ingredients in a food processor and process until smooth. Add few teaspoons of water if mixture is too thick.

Veggie/Fruit Muffin Recipes
Some ideas, but if you have other veggie/fruit muffin recipes, whip them up!
Pumpkin Muffin Recipe (From: Post Punk Kitchen)
1 3/4 cups all-purpose flour (use half whole wheat/half white)
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup milk (cow, rice or almond works too)
1/2 cup canola oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. 

Another Pumpkin Muffin Recipe: (From: Meatless Mondays/A Life Less Sweet)
1/2 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 1/2 cups canned pumpkin puree or roasted pumpkin puree*
1/3 cup olive oil
2 large eggs
2 1/2 teaspoon pumpkin pie spice**
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

(((*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender. If you can’t find pre-mixed pumpkin pie spice, cinnamon is a good substitute.)))

Preheat oven to 350 F. Grease/spray muffin tins. Mix together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda and salt in a large bowl until smooth. Stir together the flours and baking powder. Add dry ingredients the pumpkin mixture. Mix until just combined. Pour batter into each muffin cup, so that each cup is about 3/4 full. Bake for about 18-20 minutes, or until muffins are puffed and golden brown. When muffins are done, a wooden toothpick inserted into the center of the muffin should come out clean. 

Zucchini Muffins (From:
3 beaten eggs
1 c. white sugar
1/2 c. brown sugar
1/2 tsp. salt
1/4 tsp. baking powder
1 tsp. soda
2 c. flour
2 c. grated zucchini
1 c. vegetable oil
1 tsp. vanilla
1 tsp. almond extract
2 tsp. cinnamon
1 c. whole wheat flour

Mix and fill muffin papers. Bake at 325 degrees for 30-35 minutes. Makes about 2 dozen muffins. 

Zucchini Oatmeal Muffins (From:
1/2 cup plus 1 tablespoon rolled oats
1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
2 large eggs
3 large egg whites
1/2 cup apple butter
1/4 cup canola oil
2 cups grated zucchini, (about 1 medium)

Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners.
Spread rolled oats on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes. Let cool. Stir together all-purpose and whole wheat flour, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl. Whisk together eggs, egg whites, apple butter and oil in a medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.

Carrot Apple Muffins (From: Whole Foods Market)
1 1/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola or safflower oil
1 teaspoon real vanilla extract

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, applesauce, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

Whole Wheat Carrot Raisin Muffins (From
2 cups whole-wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
1/2 cup raisins

Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

Melanie R. Silverman MS, RD, IBCLC 
office: 949-607-8248
Email: [email protected]


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