Don't miss out on the most important meal of the day! Make breakfast (or snack time) fun for kids with apple donuts and banana sushi.  Kids can get creative and add their favorite toppings. The options are endless! Read more about why breakfast is the most important meal of the day here:  A Healthy Start with Breakfast

Apple Donuts

1. 2 apples, any variety
2. Wash apples, then core and cut into rings about ¼ inch thick. I love this apple corer: apple corer
3. Spread peanut butter or nut-free butter, such as Sunflower seed butter, on apple*
4. Add favorite toppings (see list below)

Banana Sushi

1. 2 bananas
2. Peel banana and spread peanut butter on top
3. Add favorite toppings (see list below)
4. Cut into 1” pieces like “sushi”

Topping suggestions:

• granola
• unsweetened coconut
• raisins
• cranberries
• mini chocolate chips 
• ground flax seeds, chia seeds or hemp seeds
• cinnamon
• chopped nuts or sunflower seeds​
• fresh fruit: strawberries, blueberries, raspberries

*Instead of peanut butter for the spread: use yogurt.

Ingredients:

• 1, 15 oz can chickpeas, rinsed and drained
•  1 red, 1 orange and 1 yellow bell pepper, cut into thin strips
•  ½ onion, sliced thin
•  2 tsp chili powder
• 1 tsp coriander
• ½ tsp paprika
• ½ tsp ground cumin
•  ½ tsp garlic powder
• ¼ tsp cayenne pepper
•  ¼ tsp salt
• 2 tbsp. olive oil
• tortillas

*Don't have all the seasonings? You can also use a packet of taco seasoning or fajita seasoning mix.

Extra optional toppings:
• Avocado slices
• Salsa
• Lime wedges
• Fresh cilantro

Directions:
1. Heat olive oil in a large pan and add onions and bell peppers. Cook for 5 minutes until onions and peppers begin to soften.
2. Add chickpeas and seasonings.  
3. Heat through and cook until peppers are soft.
4. Heat tortilla, then add chickpea mixture. Top with fresh squeezed lime, cilantro and any extra toppings desired.

I taught this class virtually in a corporate wellness class. My son came in to taste test (photo below)! He always loves these!

Rainbow Salad

• 2 cups greens: spinach, romaine and/or kale
• 1 cup cauliflower florets
• 1 cup carrots, thinly sliced
• 1 cup yellow bell pepper
• 1 cup tomatoes, diced
• 1 cup purple cabbage, shredded
• ½ cup blueberries
• Optional Add ins: Quinoa, garbanzo beans, walnuts or sunflower seeds

*Can also substitute any vegetable with your favorite in that color category

Lemon Vinaigrette

• 1 tsp Dijon mustard
• zest and juice of 1 lemon (about ¼ cup)
• 1 tbsp. maple syrup or honey
• ½ cup extra-virgin olive oil
• Salt and pepper to taste

*Recommend quart size jar to build salad
*Set up assembly line in kitchen for kids to make their own creations

Directions:
1. Whisk vinaigrette ingredients together and add 1/4 cup dressing to the bottom of the jar.  
2. Layer vegetables starting with the harder veggies first: cauliflower, carrots, cabbage. 
3.  Next add, bell pepper and tomatoes. 
4. Add fruit then any optional items
5.  Top with fresh greens.
6.  When ready to eat, empty the jar onto a large plate.

Ingredients:

• 2 avocados
• juice and zest of 1 or 2 limes
• 1 garlic clove, minced
• ½ jalapeno, finely chopped
• handful of cilantro
• 1/2 tsp salt (or to taste)
• ½ red onion, minced
• 2 cucumbers 
• optional toppings: diced tomatoes, diced bell pepper, diced onion

 
Directions:

1. Make guacamole: Mash avocados in a large bowl.  Stir in lime juice, garlic, jalapeno, onion, cilantro and salt.
2. Wash cucumbers, cut in half, then cut lengthwise and scoop out the seeds.
3. Fill cucumber “boats” with guacamole.  Can also use celery.
4. Top with diced tomatoes, chopped cilantro, bell pepper, onions or any other favorite toppings

 

It's not always easy to get young kids to eat greens, especially kale! With so much kale growing in the garden, I created this recipe to show kids how delicious it can be in a smoothie! This is a basic recipe for a green kale smoothie but feel free to add extra boosters like flax seeds, chia seeds or your favorite protein powder.

Ingredients:
Can use fresh or frozen fruit
• 1 handful kale (Lacinato or curly kale). washed
• 1 cup chopped pineapple
• 1 cup chopped mango
• 1 banana, cut in half
• 2 cups water, can also use coconut water or any favorite non dairy beverage
• unsweetened coconut for garnish (optional)
• ice (if not using frozen fruit)

Directions:
1. Add all ingredients to a blender and blend until smooth and creamy. 
2. Top with unsweetened coconut (optional)

You have all heard of ants on a log (celery with peanut butter and raisins), let’s take it a step further and create bugs on a log.  All you need is celery, any spread (peanut butter or sunflower seed butter if nut free, cream cheese (can use vegan cream cheese), hummus.  Next create some bug parts: cucumbers, radishes, tomatoes, chives, olives, grapes, blueberries and more and let your kids get creative! 

Ingredients:

• 1 large bunch of celery, cut into 2- or 3-inch-long pieces

 
Options for the spread:

• cream cheese: can also use non-dairy cream cheese like Daiya brand
• hummus
• peanut butter, almond or nut free butter

 
Best fruits and veggies to use to create bugs:

• grape or cherry tomatoes
• cucumbers, thinly sliced into rounds/half-moons and/or cut into triangles
• radishes - thinly sliced into rounds
• sliced olives
• chives - cut in half or 2-3” piece
• red bell pepper - cut into thin strips
• raisins “ants”
• grapes
• strawberries
• blueberries

 
Directions:

1. Add hummus, cream cheese or peanut butter to your celery.
   
2. Get creative and build “bugs” with the fruit and/or vegetables. Examples: Use raisins as “ants” with the peanut butter; small tomatoes for caterpillars or heads; Cucumbers as snail shells; chives for antennas 

Guacamole! You see it at every party and pot luck! Probably one of the healthiest snacks you can eat! Avocados pack tons of nutrients and are considered a SUPERFOOD (very nutrient dense).  So mash up those avocados, add your favorite seasonings and dip away! I taught this recipe virtually to students at a local elementary schools through my work with Green Our Planet. I used common vegetables that are growing in their garden as the "veggie dippers".  Then, of course, you need chips with guacamole, so I baked up my favorite tortilla chips!  Whether you need a game day snack, an after school snack a before dinner snack or really anytime, enjoy this combo of veggie dippers, chips and guac!

Ingredients:

Veggie Dippers

• radishes
• carrots
• snap peas
• cucumbers 

*can use any other favorite veggies
Chips

• tortillas, any favorite brand
• salt
• olive oil spray
• other seasonings, chili powder, cumin, paprika

Guacamole

• 2-4 ripe avocados
• ¼ cup finely diced red onion*optional
• handful of cilantro, finely chopped
• jalapeno-optional
• 1 garlic clove, minced
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• Juice of 1 or 2 limes

Directions:

1. Prepare veggie dippers: cut radishes into thick rounds, peel carrots and cut into sticks, wash cucumbers (can peel if desired) cut into sticks, wash snap peas, arrange all veggies on platter
2. For chips: line a sheet pan with parchment paper. Cut the tortilla into 8 triangles.  Add to the sheet pan and spray each side of the tortilla with olive oil cooking spray.  Season with salt and any other seasonings that you like. Bake in a 300 degree oven for 10-12 minutes, flipping halfway through. Remove from the oven when they are nice and crispy and lightly browned.
3. For the guacamole: Peel avocado and remove pit. Mash well. Mix in onions, cilantro, jalapeno, garlic and seasonings. Stir in lime juice and adjust seasonings to taste. Add to platter.
4. Complete your snack platter with the veggie dippers, bowl of guacamole and freshly baked chips! Enjoy!

Ingredients:

• 2 large handfuls of spinach and/or kale
• 1 avocado
• ½ cucumber, diced
• 2 tbsp. hemp seeds (or flax, chia)
• 1 cup fresh or frozen pineapple (or mango)
• 1 orange (or lemon)
• 2 sprigs of mint
• 1” piece of ginger (or more)
• 2 cups coconut water
• 4-6 dates (depending on sweetness)
• Ice

Directions:

1. Add all ingredients to a blender and blend well
2. Extra boosters: favorite protein or greens blend  

 

Get your daily servings of vegetables with this garden stir fry that contains 10 different vegetables! It's been kid tested in Elementary schools, and now students are even making it along with me virtually during distance learning. Add your favorite vegetables and extra protein and make it a meal!  

Ingredients:

• 1 yellow onion
• 2 cloves garlic, minced
• 1 tbsp. minced ginger
• 1 head of broccoli, cut into small florets
• 1 head of cauliflower, cut into small florets
• 1 red bell pepper, diced
• 2 carrots, shredded
• 1 cup snap peas
• Bok choy, Chinese Cabbage or spinach
• mung bean sprouts

Sauce:

• 2 tbsp. toasted sesame oil
• 1 tbsp. cornstarch
• juice of 1 lime
• ¼ cup soy sauce or Tamari
• 2 tsp honey (or maple syrup)

Directions:

1. In a small bowl or liquid measuring cup, whisk together a tablespoon of sesame oil, cornstarch, juice of one lime, honey and soy sauce. Set aside.
2. In a wok or large skillet, heat remaining tablespoon sesame oil over high heat. Once hot, add the garlic, ginger, and onion and cook for about 30 seconds.  Add the broccoli, cauliflower, bell pepper, snap peas, and carrots and cook for 2 to 3 minutes, until vegetables are just beginning to soften.  Cover the pan to steam the vegetables for a few minutes. Add in the greens.
3. Stir the sauce mixture to incorporate any settled cornstarch, then add to the pan and bring to a simmer. Reduce the heat to low to continue to heat and thicken the sauce, stirring to coat the vegetables.  Add in the mung bean sprouts.
4. Serve stir fried vegetables over brown rice or quinoa.

Photos below show when I made this recipe at a local Elementary school! The students loved this dish! We used produce picked fresh from their school garden!

Note: This soup can be made in an Instant Pot or on the stove top. If using the Instant Pot, use the sauté function for Step 1.  Then add all the other ingredients and cover with lid. Cook on manual for 7 minutes.

Ingredients:

• 2, 15 oz. cans black eyed peas, rinsed and drained
• 1, 15 oz. can black beans, rinsed and drained
• 1, 15 oz. can sweet corn drained or 1 cup frozen corn (thawed)
• 4 Roma tomatoes, diced
• 1/4 red onion, finely diced
• 3 celery stalks, chopped
• 1/2 yellow bell pepper and 1/2 orange bell pepper, chopped
• handful of cilantro, finely chopped

Dressing:

• Juice of 2 limes, about 1/4 cup
• 1/3 cup olive oil
• 2 tbsp. apple cider vinegar
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp maple syrup

Directions:

1. Add black eye peas, black beans, corn, celery, bell peppers, tomatoes, onion and cilantro to a large bowl.
2. Whisk dressing ingredients together and pour onto beans and veggies
3. Serve with tortilla chips, lettuce wraps or as a salad

Ingredients:

• handful of fresh herbs: (usually combo of 3 different herbs: parsley, thyme, basil, mint, oregano)
• 1 garlic clove 
• zest and juice of one lemon
• 1, 15 ounce can of garbanzo beans, rinsed and drained
• 2 tbsp. tahini
• red pepper flakes, optional
• olive oil
• 1 tsp salt

Directions: *For best results, use a food processor or a blender

1. Add garbanzo beans, herbs, garlic, lemon and tahini to a food processor. Blend for a few minutes until combined.
2. Drizzle in olive oil.  Add salt and extra seasonings to taste. Blend until smooth and creamy.
3. Serve with vegetables and/or pita chips/crackers

Gazpacho is a flavorful, chilled, traditional, Spanish cuisine soup.  With the abundance of tomatoes, peppers and herbs in the school gardens, I thought this would be a perfect dish to make with elementary students. Through my work in the schools, I teach students how to make healthy dishes using their garden harvest and the importance of healthy eating.   I wasn't sure if they would like the idea of "cold" soup, but I can truly say, this recipe has been kid tested and approved! They really loved this flavorful dish.  It's perfect for a hot summer day when you don't feel like turning on the stove or oven.  This garden gazpacho is loaded with fresh vegetables and many essential nutrients.  Experiment with different varieties of peppers, tomatoes and herbs to create your own customized garden gazpacho.  My basic recipe is below.

Ingredients:

• 1 cucumber, halved and seeded
• 2  peppers, cored and seeded (can use any type of pepper: bell pepper, chili, anaheim and jalapeno for a little heat)
• 4 -6 Roma tomatoes
• 1/2 red onion
• Fresh herbs:  basil, oregano, parsley
• 2 garlic cloves, minced
• 3 cups of tomato juice
• ¼ cup fresh lemon juice (juice of one lemon) - can also use red wine vinegar or apple cider vinegar instead.
• ¼ cup olive oil
• ½ tsp salt and freshly ground pepper
• garnish options: corn kernels, chopped greens, herbs, avocado, onion, mini toasts or croutons

Directions:

1. Chop the cucumbers, peppers, tomatoes, and red onions into 1- inch cubes.  Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Add the garlic and herbs.  Do not over process.  Blend in the olive oil.
2. ​After each vegetable is processed, combine them in a large bowl.  Mix in tomato juice, lemon juice, salt and pepper.  Mix well and refrigerate.  The longer gazpacho sits, the more the flavors develop.
3. Garnish options: corn kernels, chopped greens and herbs, avocado, onion (and the mini toasts were a fun addition for kids!)

Ingredients:

• 2 cups almond milk (or other favorite non dairy milk: oat, coconut, soy)
• ½ cup chia seeds
• 1 tbsp. maple syrup
• ​1 tsp vanilla

Extra toppings: customize with your favorite!

• 1 cup frozen berries, blended    
• unsweetened coconut
• cinnamon
• raisins or dried cranberries
• fresh fruit
• nuts or sunflower seeds
• ​jam
• mint
  

Directions:

1.  In a large glass bowl, add chia seeds to almond milk and whisk together.  Add vanilla and maple syrup and whisk well.
2. Cover and place in the refrigerator. Mixture will firm up overnight.
3.   Add favorite toppings and serve.