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These fun and healthy snacks and recipes are a great way to get kids excited for Easter and is also a great activity to get the kids involved in over the school holidays!

Snack 1: Easter Bunny Pikelets

These cute little pikelets are really basic to make but quite fun and easy for toddlers and small children to assemble and decorate. Perfect for breakfast on Easter morning!

Prep time: 10 mins
Cook time: 10 mins

Ingredients –

1 egg
1 cup self-raising flour
1 cup buttermilk
1 tbs caster sugar (*optional)
1 orange (zested)
2 tbs vegetable oil
To decorate
berry fruit yoghurt
blueberries
1 orange (segmented)

Method –
1. To make the pikelet batter, combine all ingredients in a medium-sized bowl and whisk until smooth. Set aside for half an hour.
2. Heat a little of the vegetable oil in a large non-stick saucepan and cook tablespoon-sized dollops of the batter at a time.
3. To serve, place one pikelet in the centre of a plate, cut another in half and arrange the halves as ears (see photo). Decorate with the yoghurt, blueberries and orange segments.

Snack 2: Rice Cake Rabbits

Make these super cute healthy snacks for your kids; rabbits made from rice cakes. See our guide below for decorating, but you can really get as creative as you want!

Ingredients –
2 rice cake (halved)
2 tsp cream cheese
1 slice ham (deli) (halved)
2 slice carrot
1 slice cheese
2 choc chips
3 chives (halved)

Method –
1. Take 2 rice cakes and lay on plate. Cut one carefully in half using a sharp knife to make ‘ears’.
2. Spread cream cheese over both rice cakes.
3. Slice ham to make shapes for rice cake ‘ears’.
4. Cut out ‘teeth’ and ‘nose’ from carrot slices.
5. Cut out ‘smile’ from cheese slice.
6. Position choc chips as eyes.
7. Position halved chives as whiskers.

Snack 3: Scrambled Bunnies

These scrambled bunnies are a cute and healthy way to start Easter Sunday – or any day of the Easter school holidays!

Ingredients –

4 fresh free range eggs, lightly beaten
3 tbsp full fat milk
4 rashers shortcut bacon
blueberries, raspberries and natural yoghurt, to decorate

Method –

1. Cook bacon over medium heat in a non-stick pan until crispy. Remove to a plate lined with kitchen paper.
2. Beat eggs with milk and preheat a frying pan over low heat. Add the eggs and cook, stirring occasionally until the eggs are scrambled to your liking then divide among four bowls or shallow glass jars.
3. Decorate the bowls of scrambled eggs with the bacon for ears (slice the rashers in half first, as per picture), a raspberry for a nose and two blueberries on a blob of yoghurt for eyes.

We’d love to see photos of your creations! If you make any of these healthy Easter snacks with your kids over the school holidays, be sure to upload a photo to Facebook and tag us so we can see!

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