“I came up with my recipe, because I wanted a meal that was filling and healthy, and also included sweet potatoes as I really love them,” says Hannah. “I do gymnastics and swimming, so I need food that is going to fill me up and give me lots of energy. I love to cook and I help my mom out in the kitchen all the time. Even my little brother Daniel (who wants to be president one day) says it is delicious. I hope you enjoy it, too.” - Hannah Betts, Age 10, Connecticut
“This chili is a vegetable-packed super food that follows MyPlate guidelines,” says Rain. “Vegetables make up 50% of each serving, the turkey 25%. My secret ingredient, oats, makes up the grain, and completes this great tasting, healthy meal.” Rain recommends that this turkey chili be served with baked tortilla chips and apple slices. - Rain Adams, Age 11, Colorado
“I was inspired to make this salad because a couple weeks ago my dad made a spinach salad that was really good,” says Emilie. “I decided that I wanted to make my own spinach salad with homemade dressing. I chose spinach because it is a high source of iron, fiber, and vitamin C. I also think kids would like to eat this salad because of its fun colors.” - Emilie Monnig, Age 12, Delaware
“Last year I wanted to surprise my mom with a gift on Mother's Day, but I didn't have money to buy her anything and my sister didn't want to sing a song with me, so I decided that making something that she would like to eat and that was healthy for her, would be the ideal gift,” says Bobby. “She is from the Dominican Republic and we live in Florida, so I thought why not prepare a dish that is Caribbean and Floridian! She also has high cholesterol, so I had to research the best foods to help reduce cholesterol levels. I thought what better way to honor her culture, our agriculture in Florida, and her good health!” - Bobby Sena, Age 12, Florida
“I was inspired to make this recipe because my family makes bland tacos,” says Aria. “I took leftover BBQ pineapple, tomato, orange peppers, and red onions and made a taco with them. I added grilled fish and I made a guacamole yogurt sauce to give it a strong taste. This dish makes my mouth water. You rock, Mrs. Michelle Obama! P.S. This is gluten free! My granddad has Celiac so I try to eat gluten free, too, in his honor.” - Aria Pelaez, Age 9, California
“My family loves catfish, especially fried, but my dad and other family members have heart problems,” says Aspen. “I wanted something that was healthier for all of us to enjoy. I love to cook and bake and this is really healthy, good, and easy to prepare. I watch cooking shows all the time and put a few ideas together in this recipe. I love it and hope you do, too!” - Aspen Smith, Age 10, Arkansas
“I am not a big fan of cooked zucchini, but when my sister made zucchini noodles one day with a tomato sauce, I loved it,” says Nia. “So, I started experimenting and came up with a very delicious pesto sauce by using lots of flavors that I love, like avocado, spinach, and pistachios. It turned out so delicious and when I made it for dinner for my family, they loved it. It is crunchy fresh, and the sauce is just awesome.” - Nia Thomas, Age 10, Arizona
“I really like vegetables. In the summer, I wander through the garden eating peas, carrots, broccoli, and even flowers like nasturtiums,” says Sable. “I also love to fish for wild salmon and other types of whitefish with my family, so this recipe brings together my two favorite worlds. This recipe is for one of my favorite foods because it is so delicious and healthy. It uses wild salmon that we harvest from the Yukon River and then jar ourselves. However, any species of canned salmon can be used.” - Sable Scotton, Age 10, Alaska
“I wanted to make something healthy that gave me energy to play sports,”says Jay. “I play outside a lot after school or I have a ballgame and I wanted something good to fill meup. I’m kind of a picky eater, but I love fish and I knew I wanted it to be the main ingredient. My mom adds vegetables in food that I may not see, so I like these better because they are different colors and I can tell which ones I’m eating!” - Jay Wolanzyk, age 10, Alabama
Posted by Annina Burns, PhD, RD, Associate Director for Policy on July 6, 2015
Let’s Move! Child Care (LMCC) hosted a recognition event luncheon at the 2015 National CACFP Sponsors Association Conference in Las Vegas, Nevada. The National CACFP Sponsor Association is leading the national organization for sponsors who administer the USDA Child and Adult Care Food Program (CACFP). Thank you to all child care and early education centers and homes participating in the Child and Adult Care Food Program (CACFP); CACFP sponsoring agencies; and State/Territorial/Tribal CACFP agencies who completed a nomination form for the recognition event. We salute the more than 160 nominees for the great obesity prevention work they are doing!
Posted by Deb Eschmeyer, Executive Director of Let’s Move! and Senior Policy Advisor for Nutrition on July 2, 2015
On Tuesday, the First Lady hosted the first-ever White House Campout on the South Lawn, one of America's most iconic National Parks. Fifty Girl Scouts were invited to participate in the campout, co-sponsored by the U.S. Department of the Interior, that celebrated the centennial of the National Park Service and promoted getting kids and families moving while taking advantage of America’s great outdoors as part of Let’s Move! Outside.
Posted by Deb Eschmeyer, Executive Director of Let's Move! and Senior Policy Advisor on Nutrition on June 23, 2015
Last week, as part of Let’s Move!, the First Lady led the Presidential Delegation to the Milan Expo 2015. With the theme “Feeding the Planet, Energy for Life,” the Expo is promoting a global dialogue about the future of our food system. The First Lady and the Presidential Delegation were proud to share the successes of Let’s Move! and the efforts happening in the United States to support healthier lifestyles while eagerly learning from other countries’ leaders about how they are addressing the issue of childhood obesity and raising healthier families.
Posted by Kelly Miterko, Deputy Associate Director, Let's Move! on June 22, 2015
Last week, the First Lady led the Presidential Delegation to the Milan Expo 2015. While in Milan, the First Lady visited the James Beard American Restaurant to prepare a healthy meal with the members of the Presidential Delegation and students from the American School of Milan. Throughout the six months of the Milan Expo, the James Beard American Restaurant is featuring visiting guest chefs from across America to prepare special menus to celebrate the finest ingredients and cuisine from the United States.
During the First Lady's visit, John Besh was the visiting guest chef, and he led the cooking demonstration as everyone chopped and mixed fresh ingredients for a Lentil, Barley, and Rice Salad. Throughout the demonstration, Chef Besh, along with Chef Mario Batali, a member of the Presidential Delegation, discussed the important role that cooking can play in leading a healthier life and learning about where food comes from.
Posted by Dr. Risa J. Lavizzo-Mourey, President and CEO, Robert Wood Johnson Foundation, and Alonzo H. Mourning, Seven-time NBA All-Star and Founder of Mourning Family Foundation on June 19, 2015
Ed. Note: This is a cross post from the blog of whitehouse.gov. You can find the original post here.
We are incredibly proud to have joined the First Lady’s Presidential Delegation to the Milan Expo 2015, representing our steadfast commitment to a healthier nation at the World's Fair. As members of the Presidential Council on Fitness, Sports &Nutrition, we are especially thrilled by the USA Pavilion, “American Food 2.0: United to Feed the Planet,” showcasing American leadership on global food and development issues, science and technology, climate change, nutrition and health.
Posted by Deb Eschmeyer, Executive Director of Let’s Move! and Senior Policy Advisor on Nutrition on June 17, 2015
As part of Let’s Move!, the First Lady traveled to Milan to lead the Presidential Delegation to the Milan Expo 2015, representing our steadfast commitment to a healthier nation. With the theme “Feeding the Planet, Energy for Life,” the Expo is promoting a global dialogue about the future of our food system.