In Need of Some Tasty After School Snacks? Bethenny Can Help!

Now that school is back in session (or almost back in session, for many), busy moms and dads might be looking for the perfect treats to feed their kids after the bell rings. And for those who aren't too sure what snacks are the perfect thing to feed growing kids, we decided to take a look at Bethenny Frankel's site to discover some delicious — and of course, healthy — post-school snacks.

Here are some options from the Real Housewife of New York star.

Boo Boo Banana Bread

"Personally, I like this recipe because it is low in calories and has just a tiny bit of everything that you like," she writes. "It also makes great use of those overripe bananas you have laying around."

Zucchini Quesadilla 

"On top of having great flavor and texture, Zucchini is a powerful antioxidant-rich food and is loaded with vitamins," according to Bethenny. "Use this recipe as an appetizer, a meal, a snack–whatever you want it to be."

Classic Kettle Corn

"This recipe satisfies the 'I am about to turn very cranky' snacking urge you’re experiencing. The smell of lightly caramelized popcorn combined with the merry sound of popping is all the encouragement I need make myself a bowl," she writes.  

Low Fat Mock-A-Mole Party Dip 

"Everyone knows chips and dip are must-haves an any get together," the RHONY star writes. "Avocados are very healthy but also fattening so I created a way to make guacamole high fiber, lower in calories and still delicious."

Vegan Oatmeal Raisin Cookies

"My favorite part about these cookies is how soft and chewy they are," according to Bethenny.

Check out the full recipe below, from Bethenny.com:

Ingredients:

1/2 cup raw organic sugar

2 1/4 cup oat flour (or wheat flour)

1 cup soy milk

3/4 cup rolled oats

1/2 cup unsweetened apple sauce

1/2 cup raisins (or nuts)

1 tsp oil

1 teaspoons vanilla

1 teaspoon baking soda

1/2 teaspoon salt 

Preparation:

1. Preheat oven to 350 degrees

2. Combine all ingredients in a medium sized bowl.

3. On a non-stick cookie sheet (or line a cookie sheet with parchment paper), scoop batter with a medium sized ice cream scoop. Space cookies evenly on baking sheet.

4. Cook 8-10 minutes, rotating halfway through. The cookies should have a slightly brown edge and come out clean when poked with a toothpick.