Back To School Snacks (Plant-Based Edition)
I have a long-standing relationship with after school (or work) snacks. Since I was a little girl I remember coming home from school so excited to fix myself a snack. My mom was usually still at work while my brother watched me so I got to make my own snacks! 9 out of 10 times my snacks involved cheese. I would have Cheddar Slices with potato chips; I would melt Velveeta and canned tomatoes to make a cheese dip and so many more unhealthy snacks with cheese as my main component. Fast forward to my 30’s, I am still making cheese snacks after work; I just have a refined pallet. I am also more health conscious about it. One thing I have grown fond of is plant-based cheeze like Daiya’s Slices. They are versatile, easy to melt and taste similar to the real deal (I actually like it better to be honest!). They come in several different flavors (I prefer the Gouda, Cheddar or Mozzarella styles!) and can be found in more than 25,000 grocery stores in the U.S., including Sprouts, Kroger, Safeway and Publix, as well as most natural food retailers.
This blog post is sponsored by Daiya.
The last few weeks I have been experimenting with Daiya’s Slices and I can’t get over how great they taste and melt. They are even delicious cold. I thought it would be fun to come up with some great after school snacks that are healthier versions of what I grew up on. These snacks would also make great lunchbox treats or lunch itself. If you don’t have kids then I suggest you still add these to your rotation because I couldn’t get enough of them! They are all plant-based and did I mention they are great for those with dairy allergies?
Margarita Pizza Style Ciabatta:
· 2 Ciabatta rolls sliced in half
· 4 slices of Daiya Mozzarella Style Slices
· 1 large sliced tomato
· 2 tbs olive oil
· 1 small handful of fresh basil
· Oregano to taste
· Salt to taste
Drizzle olive oil onto rolls. Put 1 slice of cheese on each roll. Top with tomato and seasonings. Keep basil to the side until finished cooking. I put mine in the air fryer (2 at a time) on high heat for 7 minutes until cheese was melted and tomato is blistered. If cooking in oven, place on tin foil and broil on high for 10 minutes until cheese is melted.
Slice in half and make a sandwich or pizza slices. Place basil on top. Enjoy!
Maybe you are looking for something a little more classic?
Then I suggest this healthified classic grilled cheese.
Grilled Cheese with Roasted Veggies:
· 2 slices of bread (gluten free works fine)
· 2 tbs of vegan butter or avocado oil
· 2 slices of Daiya Cheddar Style Slices
· ¼ C of roasted veggies (any veggies you or your children enjoy. I used zucchini and peppers) Chopped small/ bite sized.
· Brush oil or butter on outside of bread slice. Place in a hot skillet (medium to low heat) layer 1 slice of cheese on, add roasted veggies. Top with second layer of cheese and second piece of bread. Cook on each side for 4 to 5 minutes until cheese is melted. Be sure to butter or oil the other side before flipping. Cover to really melt cheese quicker.
These are both great hot snacks (or meals) for after school but what about on those hot afternoons? These next two recipes would be great to take for lunch since they do not require any heat.
· Veggies. You can really pick your own favorites but I chose tomato, spinach, peppers and avocado.
· 2 slices of bread
· 2 slices of Daiya Gouda Style Slices
· Simple layer everything on the sandwich and enjoy!
Okay now on to the last but certainly not least (and my favorite) Daiya cheese snack to date! I ate the whole plate after I took photos of these. The mango jalapeño pickles really kicked it up a notch. I think bread & butter pickles would be a great addition. I used gluten free crackers but you could ditch the crackers and just use pickles with the cheese in the middle (yum!)
Mini Pickle sandwiches
· Simply slice 2 Daiya Cheddar Style Slices into bite sized squares. Layer them onto any cracker of your choice. Add a pickle of your choice. Enjoy!