Today’s Recipe: Kid Kabobs

I have something to admit. I’m a picky eater. But it isn’t junk food I crave, it’s things that aren’t …

… sugary. When I started school this year, I was happy to learn that our parents would take turns supplying snacks for all 24 of us kids.

But I didn’t want the sugary things the parents kept bringing. So I asked if it was okay if my mom could pack me something healthy, so I didn’t have to eat sugar. (I just don’t feel good afterward.) My mother was more than happy to pack me some cheese and crackers, or a banana, or apple.

So on MY designated snack day, my mother was puzzled as to what she could send that would be healthy (meet my approval), as well as something my classmates would like. Something cool, basically. Even at age 5, cool matters.

She settled on a different kind of kabob. They’re simple and can be any variation of food that fits on a stick. In other words, lots of options, enough to fill an entire school year. After filling the wooden skewers, she uses end-cutting pliers to snip the sharp end off the skewers to avoid any injuries. Huge success! My teacher and classmates love ’em, and so do I.

  1. Eileen Widman says:

    You can even toast these kind of Kabobs over an open fire or on a grill on summer evenings for a different kind of dinner or dessert.
    Must be careful when packing these for little people. The Kiwi or strawberries can be an allergen. A local School had Kiwi in the lunch room and a child found out how allergic he was to these treats the hard way with a trip to the hospital in an ambulance on a respirator. So before taking them to the class room you should ask about children with allergies and pack something special for those children and make sure you clean your cutting boards in a dishwasher after cutting up strawberries or Kiwi because just a little left over juice on the cutting board getting on the treat for the allergic child can be deadly.

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