Healthy Snacks + Another Lundinner Recipe

In our previous blog post we talked about "Lundinner." I wanted to share a few more recipes that may help fill those after school bellies. This Kale Strata is from one of my favorites, Food and Wine magazine.

Photo: Food and Wine

Kale Strata


  • 1 bunch kale, large stems removed

  • 2 1/2 cups day-old bread, crust intact, cut into 1-inch cubes

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons whole grain mustard

  • Zest of 1 lemon

  • 3/4 teaspoon kosher salt

  • Freshly cracked black pepper

  • 1 1/2 cups whole milk

  • 4 eggs

  • 1/2 cup grated gouda cheese

How to Make It Step 1     Preheat the oven to 350°. Grease or line an 8-inch baking dish with parchment paper and set aside. Step 2     Rinse kale and add to a pot over medium heat with 1/4 cup of water. Cover, and cook until kale is tender but can still hold its shape, about 6 minutes. Drain the excess water from the greens and transfer to a cutting board. Coarsely chop, add to a small bowl and set aside.

This is an easy one that can be made the night before and popped in the oven to be hot and ready for your young brilliant minds. 

Snacks to Replace Dinner 

Snacks shouldn't be all carbohydrate. Be mindful of trying to balance the snack with other macronutrients mainly in the form of protein and vegetable.   

I used to eat this all the time as a teen growing up in Iowa. My mom would say, "Here, try this." Cottage cheese and peaches! I loved it. It has that perfect combination of sweet and salty! Another would be a simple cottage cheese and tomatoes or cucumbers or a combo. I still love it with a little salt and pepper.  Speaking of, I am feeling a bit peckish. Perhaps this would be a good snack right about now.


1/2 C cottage cheese

Sliced canned or fresh peaches

dash of nutmeg on top

1/2 C cottage cheese

Chopped cucumber

chopped tomato

salt and pepper to taste

lemon zest over the top

Photo: Home Depot

Another idea, what about a cheese fondu night time snack idea with some earthy multigrain crusty bread? I've got one of those plug in fondu pots so its easy to melt the cheese and keep it warm and gooey. A nice fresh crudité platter with this is perfect too. The leftovers are easy to just pop back in the fridge for the next day.

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