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What our kids are actually eating this summer.
Real food. Real fun. Real nourishment.
From a holistic mama of 6 who shows you natural ways to support your child’s body & a homestead mama of 3 who has been feeding her family gluten-free for over a decade:
Summer snacks matter more than we think. Please don’t go and buy a bunch of pre-packaged “gluten-free” snacks for the summer.
When our kids are running outside, soaking up sunshine, and burning energy from sunup to sundown… what we feed them in between meals really counts.
It’s easy to reach for quick, packaged snacks—but those tend to spike blood sugar, leading to crashes, mood swings, and constant “I’m hungry” moments all day long.
Instead, focusing on balanced, protein-rich, whole food snacks can completely change the rhythm of your summer days.
Think:
• Steady energy instead of highs and crashes
• Fuller, happier bellies (for longer)
• Better moods + fewer meltdowns
• Stronger growing bodies fueled with real nutrients
When we pair protein + healthy fats + whole carbs, we’re giving their bodies what they actually need to thrive—not just something to fill the gap.
Simple ideas:
- Popcorn
- Homemade trail mix
- Jerky or beef sticks (we make homemade jerky & also love paleo valley snacks)
- Applesauce in reusable silicone pouches
- Smoothies (Juice Plus Complete & Just Ingredients are a couple of our go-to protein options – in that order!)
- Keep veggies cut up in the fridge with hummus or homemade ranch*.
- Fresh fruit washed and ready to eat or on skewers for fun
- Chocolate Chip Cookie Dough Hummus (This link will bring you to another creator’s account who first shared this recipe!)
- Nut mixes
- Yogurt*
- Oatmeal balls or bars*
- Cashew Cookie Bars*
- Chia Seed Pudding with fresh fruit
- Pumpkin Chocolate Chip Muffins
*Printable Recipes below!
Follow LaNay @homesteadonthehillmn on Instagram for more gluten-free family-friendly recipes. I’ll send you my Gluten-free Made Simple Muffins cookbook + whole food focused grocery list to help you make even more nourishing meals & snacks for your whole family this summer. It will be sent right to your DMs when you follow.
Follow Becca @becca.naturally on Instagram to learn more natural ways to support your child’s body. From their tummies to their skin, Becca will help you understand and implement more holistic options for your family.
Instant Pot Yogurt
Equipment
- Instant Pot
- Food thermometer
Ingredients
- 1/2 -1 gallon raw or pasteurized milk Whole milk will yield thicker yogurt
- culture – 2-3 tbsp of plain active culture yogurt store bought or saved from a previous batch of homemade.
- honey or maple syrup optional
- fruit optional
- vanilla extract optional
Instructions
- While stirring, heat milk to 185°F in instant pot.
- Cool to 115°F & mix in culture.
- Return inner pot to instant pot base & close lid.
- Seal vent & press yogurt button.
- Let sit for 12 hours.
- Optional: Strain through cheese cloth when complete for thicker yogurt.
- Optional: Fold in desired add-ins.
Gluten-Free Protein Oatmeal Balls
Ingredients
- 2 cups rolled oats gluten-free
- 1/3 cup honey
- 3/4 cup peanut butter
- 1/2 cup vanilla or chocolate protein powder
- 1-4 tbsp of milk until desired consistency can be dairy milk or dairy-free
- Add-ins: chocolate chips, soaked flax seed, hemp hearts, chia seeds (optional)
Instructions
- Add all the ingredients expect the milk & chocolate chips (if adding) into a large mixing bowl. Mix until combined well.
- Slowly add milk until desired consistency.
- Fold in chocolate chips if desired.
- Roll into small balls. Best stored in the fridge.
Cashew Cookie Bars
Ingredients
- 1 + 1/3 cups cashews raw, unsalted
- 2/3 cup rolled oats gluten-free
- 5 Tbsp maple syrup
- 1/3 cup Vanilla protein powder
- 1/3 cup mini chocolate chips
Instructions
- Blend cashews and oats in a food processor to a flour consistency.
- Stir in protein and maple syrup.
- In a parchment lined pan, press the mixture into a pan.
- Store in the refrigerator. Enjoy!
Notes
Nancy’s Homemade Ranch
Ingredients
- 1/2 cup homemade mayo or purchased paleo mayo
- 3 tbsp coconut cream, unsweetened, canned
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried chives
- 1/4 tsp dried dill
- 1/2 lemon juiced
- 1 tsp salt
Instructions
- whisk together mayo, coconut cream, lemon juice, onion, garlic powder, chives, and dill until smooth.
- Refrigerate in airtight container for up to 1 week.
Homestead on the hill
Simple & delicious gluten-free food.