Drum roll please…. The long anticipated winners of First Lady Michelle Obama’s Recipes for Healthy Kids competition were announced this morning by Secretary Vilsack.
USDA and the First Lady launched the Recipes for Healthy Kids competition last September, challenging kids, nutrition professionals and community members to dream up healthy recipes to be incorporated on lunchtime menus for the National School Lunch program. The contest is a component of the First Lady’s broader Let’s Move! initiative that also includes Chefs Move to Schools, which encourages chefs to work with schools in their communities. Read more »
With “grate” skill, Bellingham, MA team transforms yams into Tasty Tots as part of Recipes for Healthy Kids competition.
Cross posted from the Let’s Move! blog:
Students at Bellingham (MA) Public Schools found the key to attracting some top individuals to their school for lunch: they asked a state senator, state representative, a food industry executive, the state Child Nutrition director and me to judge the school’s entries in the national Recipes for Healthy Kids competition. The school had much to be proud of because their terrific team created not one, but two semi-finalist recipes: “Tasty Tots” and “Mediterranean Quinoa Salad.” Read more »
Intent on their work, Charter Oak student chefs carefully assemble their competition entry Fiesta Wrap.
Cross posted from the Let’s Move! blog:
It’s only natural that when the team from Charter Oak International Academy came up with their entry in the Recipes for Healthy Kids competition it would have true international flavor. The West Hartford, CT school is a magnet school with a global focus, including Spanish language instruction. Their “Fiesta Wrap” stars quinoa and black beans accompanied by vegetables, lime juice, spices and reduced fat cheddar cheese with optional toppings such as fresh tomatoes, corn salsa or fiesta sauce. Read more »
Tags: Charter Oak International Academy, Chefs Move to Schools, Child Nutrition, Connecticut, FNS, healthy food, Let's Move, National School Lunch Program, recipe competition, Recipes for Healthy Kids, School Lunch, West Hartford
Education, Food and Nutrition, Let's Move
Cross posted from the Let’s Move! blog.
Dr. Seuss wrote about green eggs and ham but McDougle Elementary School didn’t stick to the script. The Chapel Hill, North Carolina school stirred its way into the semi-finals of the Recipes for Healthy Kids Challenge by adding added nutritious brown rice. They also used chopped spinach to give the dish a vibrant green color.
Stir Fried green rice, eggs and ham
Read more »
Chef Roland Schaeffer (American Academy of Chefs Hall of Fame) keeps a keen eye on student chefs cooking up Sweeney Elementary “Lentils of the Southwest, aka Cougar Power Lentils” recipe in the Recipes for Healthy Kids semi-finals competition.
Cross posted from the Let’s Move! blog.
With a name like “Lentils of the Southwest aka Sweeney Cougar Power Lentils,” who says a healthy elementary school lunch can’t be exciting? On Wednesday, May 18th, students at Sweeney Elementary School in Santa Fe, N.M., served judges a spicy and delicious side-dish in First Lady Michelle Obama’s Recipes for Healthy Kids competition. Read more »
Cross posted from the Let’s Move! blog.
The bay area of California is home to some celebrity chefs but it is the lesser known student chefs at Skyline High School that are making the bulbs flash and the critics swoon. Well before the official judging team arrived at Skyline High School in Oakland, California, the local entry, Spanish Chickpea Stew, had already passed the toughest test of all — winning high marks from Skyline students in a cafeteria taste test.
California is home to some of the most fertile farmland in the world and so it produces some the best fruits and vegetables available. It is fitting that the student chefs would go local and include California grown specialties such as spinach, tomatoes and raisins to create this savory and healthy stew. Read more »
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