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Posted by Robert Robinson, Oregon on August 16, 2012
Posted by Evan Clark, Pennsylvania on August 16, 2012
Posted by Aaron Blust, Alaska on August 16, 2012
Aaron tells us that they eat a lot of salmon in Alaska. He and mom Jeanne say these wraps taste great with smoked salmon but you can also use cooked or canned salmon, or other types of fish, such as halibut, rockfish, or even canned tuna. "This is a great way to use up leftover salmon, rice, and whatever vegetables are in the refrigerator," says Jeanne.
Posted by Ariana Lugo, Puerto Rico on August 16, 2012
Ariana’s mom, Tania, says, “Sushi for Kids is a recipe that I have been trying with my kids, and they love it. It's easy to make, healthy, and fun to prepare with the kids,” she says. “They usually prepare it and serve a papaya shake on the side.” —Ariana Lugo, age 9, Puerto Rico Makes 1 serving Ingredients: 2 slices oven-roasted ham
Posted by Eva Farley, South Dakota on August 16, 2012
Eva’s family loves egg salad, but they know it needed “a healthy makeover. Enter Greek yogurt,” says Eva. They use yogurt instead of mayo and sour cream. Their egg-cellent sandwich is on whole-wheat bread, and they pair it with fruit kabobs, layering grapes, strawberries, and bananas. – Eva Farley, age 8, South Dakota  Makes 4 servings Ingredients:
Posted by Logan Guleff, Tennessee on August 16, 2012
Posted by Lahav Ardi, Utah on August 16, 2012
Posted by Madeleine Steppel, Virginia on August 16, 2012
Posted by Arla Sutton, Washington on August 16, 2012
Arla reports that her recipe won a school student chef competition, part of the Farm-to-Cafeteria (F2C) program.  “I love F2C because we get to go outside in our school garden and also cook and try yummy recipes like kale chips, nettle tea, and apple muffins,” says Arla, who likes to serve this with an apple and milk. —Arla Sutton, age 9, Washington  Makes 6 servings (12 wraps)
Posted by Alexis Nelson, West Virginia on August 16, 2012