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Posted by Rowan Bean, Alaska on July 8, 2013
"I came up with this because it's a dish that has mostly fresh fruits and vegetables. It also has Alaskan fish and Alaskan spot prawns, which is the best seafood in the world. These are all things that I like," says Rowan. "I would put whole-grain tortilla chips and low-fat milk to balance it out for a healthy meal." - Rowan Bean, age 9, Alaska
Posted by Rose Scott, California on July 8, 2013
"When my little brother Galen was a baby, he was allergic to a lot of foods. He couldn't eat wheat, dairy, or eggs. That meant no pizza or macaroni and cheese. My mom spent a lot of time trying to find nutritious foods that he could eat," says Rose. "She used to serve a pork and tofu dish over rice. I was inspired by that dish when I made this recipe.
Posted by John Breitfelder, Connecticut on July 8, 2013
"My mom's side of the family is Italian and we all love cooking together," says John. "For years, my mom has been hiding vegetables in our risottos. Now that I've caught on to her sneaky ways, I've kicked it up a notch and added quinoa in place of rice. This is now one of my favorites -- and it's gluten-free, too!
Posted by Ingrid Lamberg, District of Columbia on July 8, 2013
"The way I came up with my recipe was that I read the rules with my mom. We thought a little, jotted down some ideas, and came up with one we liked," says Ingrid. "And now I know for real that my mom and I make a really great cooking pair. The salmon recipe was my great-grandfather's recipe. But the salad recipe is mine. It's gluten-free, which is important, because I have celiac disease.
Posted by Nicholas Hornbostel, Colorado on July 8, 2013
"I have loved sushi since I was little! I wanted to make sushi something even healthier, and I did!" writes Nicholas. "I got the idea from thinking about eating sushi and then the next day I thought about eating salad. Then I put the two together and it equaled a sushi salad! That night we tested the recipe and it was amazing! My parents rated it a 9 and I was proud of myself.
Posted by Bence Brown, Nebraska on July 8, 2013
"This is an all-time go-to dish for our family. My mom learned to make it from my grandma as a kid and would make it for her family," says Bence. "As a quick, family favorite on a weeknight, it's always requested. It includes items we have in our pantry and costs very little to make. We serve it with baby carrots, apple slices, and a glass of milk for wholesome comfort food." - Bence Brown, age 9, Nebraska
Posted by Noah Koch, Maine on July 8, 2013
"Noah's younger brother has serious health issues and making food that everyone can eat can be challenging," says Noah's mom, Hilary. "This recipe is gluten-free and vegan, things that many people often think mean sacrificing favorite comfort foods or flavor. It took us a while to create a pesto recipe that was tasty, super healthy, and easy to make. We finally created one that is packed with just about everything a growing body needs.
Posted by Alexandra Nickle, Arizona on July 8, 2013
"My nickname is Banana. My mom has called me Banana ever since I was a baby because I always ate bananas. Shh... Don't tell any other kids in Arizona that this is my nickname," say Alexandra. "Kids in Arizona love bean burritos. My version is healthier than you can find in most restaurants. I love mangoes. A good mango is a great food for any day of the year.
Posted by Reed Lindsey, Mississippi on July 8, 2013
"My favorite thing to do is go to the catfish pond behind my house. I feed the fish, the ducks, and make sure all is in order at my little cabin," says Reed. "The next stop is usually through the pine trees and to my aunt and uncle's garden. I have a bucket of fresh vegetables when I arrive home. Fishing and gardening in our own backyard inspired our recipe.
Posted by Kaitlyn Kirchner, Minnesota on July 8, 2013
"This is my favorite recipe because it tastes great and it is fun to make! My mom, sisters, and I grow all the vegetables in our garden," says Kaitlyn. "We pick the vegetables in the morning, wash and cut them, and have them ready for our dad to stir-fry when he arrives home for lunch. We serve the recipe with cooked quinoa and a glass of soy milk." - Kaitlyn Kirchner, age 9, Minnesota