Posted by Brynna Robert, Louisiana on July 8, 2013
"I started with a recipe my mother made -- I didn't enjoy it as it was too bland," says Brynna. "It got me wondering if I could change it so it could be something I liked, so I brainstormed. I came up with a new twist on Mom's recipe. The spicy chili-garlic sauce kicks up the sweet pineapples and orange juice, creating an explosion of flavors that are absolutely savory.
Posted by Corrine VanderGaast, Iowa on July 8, 2013
"My mom runs an in-home day care, and we made this curry with all the kids while acting out the story, Stone Soup," says Corrine. "This curry is served with brown rice, fruit, and a glass of milk. We have a lot of fun making it and learning about the foods we put into it, so we like to eat it! When you taste it, don't forget to say, 'Curry from a stone. Fancy that!'" - Corrine VanderGaast, age 9, Iowa
"Mrs. Obama's focus on healthy eating taught me to look for ways to make healthier choices," says Olivia. "My mom and I came up with a fun team challenge where we earned points for healthy eating, exercise, and choosing to pass up unhealythy treats. We love pizza and made up a delicious gluten-free cauliflower crust with low-fat ground beef packed with zuchhini and squash as toppings.
Posted by Lydia Finkbeiner, Indiana on July 8, 2013
"My little brother Ryan doesn't like cooked carrots, so I decided to put them in the reicpe to get him to eat cooked carrots," says Lydia. "I like chili so I thought we could use my mom's sweet potato purée to sneak some more vegetables into the recipe and use beans as a lean protein to make it more healthy." She suggests serving it with mutigrain tortilla chips, an apple or a bowl of fruit, and a glass of milk.
"I am a member of my gardening club at middle school. We are growing sweet potatoes and many other fruits and vegetables. Once the plants are ready to be harvested we will dig them out and our school will used the for our lunches," says Regan. "My mom challenged me to create a yummy, healthy recipe. I chose sweet potato sliders because they are a fun and healthy lunch. My sweet potato sliders are very yummy and taste great.
"I came up with this recipe after I found out my cholesterol levels were high. I started to eat healthier and salmon is one of the foods that help lower my cholesterol," says Nicole. "Since I live in Florida and orange is our state fruit, my aunt helped me create this dish using orange in the salmon sauce. I love to cook with my aunt and uncle.
"I had lunch with my mom at California Pizza Kitchen, and we ordered a Moroccan Chicken Salad. I loved the curry-spiced chicken and the fresh, crisp greens. Later that night I was inspired to create this recipe," says Eleanor. "I wanted to include lots of fruits and veggies, too, because they're good for you, and sometimes sweeter tha candy.
"We chose this recipe because the children love bean burritos!" says Taddy's dad, Ryan. "This version is fun for them to build their wraps from the fresh vegetables we grow in our garden. The beans and quinoa are high in nutrients and protein, and there is a nice balance with the yogurt for dessert." Taddy likes to serve it with a nonfat Greek-style yogurt parfait that stars fresh pineapple and strawberries.
Posted by Goldie Siegel, New Jersey on July 8, 2013
“My family has to be creative when it comes to preparing tasty and healthy food. I have celiac disease, and one of my sisters is allergic to eggs, dairy, nuts, and more!” says Goldie. “I wanted to make a dish that used ingredients from Hawaii because the President was born there and the Obamas like to visit there. My dad doesn’t like red meat, so we use ground turkey instead.
“We live on Long Island, and when Hurricane Sandy struck, we were without power for 15 days,” reports Peter’s mom, Jill. “The grocery stores had no produce, dairy, or meat, but it was harvest time at our local farmstand, so there was plenty of fresh produce available there. We filled a wagon with fresh produce, added some pantry staples, and came up with this soup, which we could cook on our gas stovetop.
Posted by Charli McQuillan, North Dakota on July 8, 2013
“Charli fell in love with a sweet and sour meatball recipe,” said mom Heidi Lynn. “But it was lacking in vegetables and the meatballs were frozen, and not something I wanted to serve my kids. This challenge was the perfect thing for us, as it pushed me to find a better option. In doing so, I realized how much fun we have cooking together and how quickly you can make a meal with a helper!
Posted by Genzo Gonzales, Northern Mariana Islands on July 8, 2013
“I wanted to feature locally grown produce that is abundant most everywhere in my island’s villages, but more importantly is healthy and affordable,” writes Genzo. “Our parents always remind us to eat the seasonal fruits and vegetables around us because they are locally grown naturally and are healthy and free from preservatives and chemicals. I would serve along with it a fresh and tropical coconut-avocado shake.
Posted by Corbin Jackson, South Carolina on July 8, 2013
“I have been on a Brussels sprout kick lately so that is the first thing I thought of. And I knew that Brussels sprouts were healthy, so I picked that,” says Corbin about his recipe. He recommends combining 2/3 cup of kefir with 1/3 cup pomegranate juice for a delicious drink to accompany the wrap. - Corbin Jackson, age 9, South Carolina
“I came up with this recipe by watching my mom cook a lot of healthy vegetarian dishes that had a little kick to them with some spice,” says Anisha. “I love eating lots of different types of fresh vegetables and fruits. For vegetarians my dish can be served with a garden salad and any nice fresh fruit.
Posted by Joshua Garrigues, Montana on July 8, 2013
"One night at dinner we had leftover quinoa and a garden full of vegetables and came up with this dinner. I liked it so much that I wanted the leftovers in my lunch the next day and even requested it for my birthday dinner," says Joshua. "I would serve orange slices with mango Greek yogurt to have all the food groups represented from ChooseMyPlate." - Joshua Garrigues, age 8, Montana