Posted by Shefali Singh, Massachusetts on July 8, 2013
"My mom really loves noodles and she is always looking for different things to go with them," Shefali recalls. "So when we found the recipe for spring rolls, we decided to give it a try. They turned out better than we expected, and were very easy to make as well. The peanut sauce was also an experiment that went the right way. Now we have spring rolls with peanut sauce all the time for lunch and dinner.
Posted by Emma Scielzo, Maryland on July 8, 2013
"My Nani (grandmother) cooks healthy and delicious Indian food for us whenever we visit. (I am Indian-American.) She inspires me to try different flavors, spices, and herbs in the food I eat," says Emma. "Many of the ingredients found in Indian cooking are very healthy for our bodies, such as garlic, ginger, turmeric, and cumin. Also, Indian cooking uses a lot of vegetables that are good for you, such as tomatoes, onions, and peppers.
Posted by Henry Oates, Missouri on July 8, 2013
"My mom and I came up with this recipe last year when we had lots of fresh vegetables in our garden," notes Henry. "She has a summer Garden Day Camp and we were looking to cook but had no stove. So, she made the pasta in the morning and took it to camp. All of us kids harvested veggies from our garden, chopped them up, blended the sauce, and had a picnic.
Posted by Vijay Dey, North Carolina on July 8, 2013
“This delicious recipe is inspired by my grandfather, who is a great person, and my role model,” says Vijay. “He is very smart and strong. He is also a great chef, and he makes the best food I have ever eaten! Another reason I like this recipe is that it reflects my Chinese heritage. When I eat spring rolls, I think about the wonderful springtime, and I feel like the meal replenishes and refreshes me.
Posted by Braeden Mannering, Delaware on July 8, 2013
"I like tacos, but they are messy and don't hold a lot, so I chose a corn tortilla bowl," notes Braeden. "That way you can eat the bowl, too. Grilled chicken is good and it's healthy. To add color and vegetables I picked avocado because I don't like lettuce and wanted it to have some green. I also picked orange sweet peppers and tomatoes.
Posted by Louis Teich, New Mexico on July 8, 2013
“We started out with a basic Spanish tortilla (boiled potatoes and eggs) and added a lot of veggies to it," says Louis’ father, Gabriele. “We like the spinach version, but any combination of vegetables will work. We usually serve it with salsa on the side.
Posted by Ogden Johnson, Oklahoma on July 8, 2013
“One of my favorite foods is shrimp and we eat a lot of tacos,” says Ogden. “We like to eat it with corn tortillas because they are gluten-free. My other favorite food is broccoli and I like that I can heat it up all by myself. Pico de gallo is what my dad always makes with tacos and I love the fresh cilantro from our garden. He leaves the jalapeños out of mine.
Posted by Olivia Beauchesne, New Hampshire on July 8, 2013
“I wanted to make a dish that is healthy, delicious, and inspires children all around the country to have healthy eating habits,” says Olivia. “I am including a strawberry and banana smoothie with low-fat yogurt to add dairy to my recipe. My recipe has slivered almonds in it for texture, but the almonds can be taken out for a nut-free family.” - Olivia Beauchesne, age 12, New Hampshire
Posted by Isabella Gross, Nevada on July 8, 2013
“In April 2012 I got diagnosed with type 1 diabetes. Followed along with that, I have been diagnosed with celiac, so I am working on a gluten-free diet,” says Isabella. “When my mom told me about this challenge, I thought, why not make something sweet, and gluten-free So I came up with the nutty Chex Chicken.
Posted by Ganesh Selvakumar, Pennsylvania on July 8, 2013
“When I was younger, I would love to play with lentils until I realized from my mom that they are very nutritious,” says Ganesh. “I love green vegetables and decided to make a new recipe with vegetables and lentils. Last summer my mom and I planted a few mint plants in our garden. I loved to eat the fresh leaves. I don’t want to waste those precious leaves and came up with a mint recipe with lentils.