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Jim Ehlen

Our family lives in the Seacoast area of New Hampshire and captures every opportunity to get outside—3 very busy boys keep us running fast and snacking often!

I have been in and around the “better for you” snack business for over 10 years- and a consumer long before that!  My mom was before her time and made us realize the importance of eating not only well balanced meals, but healthier snacks as well- creating and trying all kinds of food in all imaginable combinbations was always encouraged. She made it her mission to engrain healthy eating decisions in my sister and I - We grew up connected to our food by growing our own vegetables and fruit in our own garden, fishing and eating our catch and knowing where our food came from.  These lessons taught me the importance of not only eating right and enjoying the flavor, but also the “feel better” benefits of eating food “closest to natural” in every situation.

My wife and I made the same commitment to feed our kids as naturally as possible-organic and healthy food. From the moment our first son was born eleven years ago we have had mission to teach them the importance of healthy food. We have always tried to encourage our boys to try one bite of everything- and have let them try everything from fast food to organic. These life lessons recently had our oldest son asking us ” Bad food does not taste good anymore- is that because you always have make us eat healthy food?”

These roads in my life have all converged and make it important for me to work for a company that believes in creating delicious snacks for families to eat and enjoy together. It is truly a pleasure to be able to work in a place where the food we make and sell is the food I want my children eat- and they smile big when they eat Snikiddy!

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Snikiddy News

  • Minestrone with Kale and Quinoa

    Minestrone with Kale and QuinoaAdapted from Cooking Classy


    1 large yellow onion, diced
    3 carrots, diced
    2 stalks of celery, diced
    2 Tbsp olive oil
    2 cups fresh zucchini, diced
    2 cups green beans, diced
    1 red bell pepper, diced
    3 cloves garlic, minced
    32 oz low-sodium vegetable broth
    1 (28 oz) can crushed tomatoes…

  • Cranberry and Mandarin Salad with Pecans and Eat Your Vegetables

    This recipe is adapted from



    2 small heads of lettuce of your choice, rinse it and cut it into small pieces
    2 mandarin oranges, peeled and segmented
    11/2 c. fresh cranberries (you can use dried cranberries if you want)
    2 Tbsp. sugar
    2 Tbsp. water
    1/2 c.

  • Apple Cranberry Walnut Salad with Snikiddy Croutons

    Photo of Apple Cranberry Walnut Salad with Snikiddy Croutons Adapted from Crème de la Crumb


    6 cups of lettuce greens (you can use your favorite)
    1 Red apple, sliced
    1 Green apple, sliced
    3/4 cup of chopped Walnuts
    1/2 cup Crumbled Feta (or goat cheese would be delicious too)
    1/3 cup dried Cranberries
    A handful or two of Sea Salt Eat Your

  • Easy Homemade Tomato Soup

    Tomato Soup and Cheese Puffs

    Originally posted by Happy Hooligans


    3 Tbsp Butter
    2 Tbsp Olive Oil
    1 large Onion, sliced
    2 lbs Tomatoes, large dice
    3 cloves of Garlic, minced
    1 Tbsp uncooked white Rice
    1 sprig of Thyme
    1 Bay leaf
    1 cup Water
    Salt and Pepper to taste


    Place olive oil and butter

  • Skinny Southwest Chicken Dip

    Southwest Dip Photo

    Adapted from Yellow Bliss Road

    Great for a tailgate or fall picnic!


    8 oz Plain Greek Yogurt
    1 tsp chili powder
    1 tsp cumin
    1 clove of garlic, minced
    1/2 small onion, diced
    2 chicken breasts, cooked and shredded (Rotisserie chicken works great for this)
    2 Roma tomatoes, diced