Our family lives in the Seacoast area of New Hampshire and captures every opportunity to get outside—3 very busy boys keep us running fast and snacking often!
I have been in and around the “better for you” snack business for over 10 years- and a consumer long before that! My mom was before her time and made us realize the importance of eating not only well balanced meals, but healthier snacks as well- creating and trying all kinds of food in all imaginable combinbations was always encouraged. She made it her mission to engrain healthy eating decisions in my sister and I - We grew up connected to our food by growing our own vegetables and fruit in our own garden, fishing and eating our catch and knowing where our food came from. These lessons taught me the importance of not only eating right and enjoying the flavor, but also the “feel better” benefits of eating food “closest to natural” in every situation.
My wife and I made the same commitment to feed our kids as naturally as possible-organic and healthy food. From the moment our first son was born eleven years ago we have had mission to teach them the importance of healthy food. We have always tried to encourage our boys to try one bite of everything- and have let them try everything from fast food to organic. These life lessons recently had our oldest son asking us ” Bad food does not taste good anymore- is that because you always have make us eat healthy food?”
These roads in my life have all converged and make it important for me to work for a company that believes in creating delicious snacks for families to eat and enjoy together. It is truly a pleasure to be able to work in a place where the food we make and sell is the food I want my children eat- and they smile big when they eat Snikiddy!
Where did our Eat Your Vegetables chips get their name? From all the great vegetables that are packed inside of them of course. Each chip is filled with 8 different vegetables. Below is a recipe featuring each one that you can make and enjoy with your family. The versatility and deliciousness of…
Recipe originally from Food and Wine Magazine
Contributed by Kate Winslow
1 cup quinoa…
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces baby spinach (about 4 cups), coarsely chopped
1 pint ripe grape tomatoes, cut in half
3 scallions, chopped
2 ounces feta cheese,
1 lb cooked chicken breast chopped…
1 small apple diced
2/3 cup of grape halves
1/3 cup dried cranberries
1/4 cup chopped walnuts
2/3 cup plain Greek Yogurt
2 tbsp lemon juice
1/2 tsp garlic powder
3 tbsp fresh dill chopped
(If you want more tang, add a little squeeze of
1 Garlic Clove, minced…
1/4 cup Flat-leaf Parsley leaves
4 Tbsp Extra Virgin Olive Oil
1 1/2 cups of Fresh or Frozen Peas
1/2 cup of Water
1/4 cup Lemon Juice
1/8 to 1/4 Tsp Cayenne Pepper
Jalapeno Ranch Eat Your Vegetables, crushed
Tulips are synonymous with spring. Bring them inside and craft some with your kids in one of these 25 ways.
Create a tic-tack-toe board in your backyard using nature. Flat rocks can be the board and you can paint round rocks to be the playing pieces.
Create bird identifications cards…