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Posted by Brooke DuCharme, Age 8, on July 13, 2016
“I love to go hunting with my dad. One of my favorite meals to help make is mini meat loaves with ground venison. For this recipe, we decided to use ground bison, which is raised here in Montana, and is healthy. I had an image of a mini bison in a field of green. If you don’t have a bison cookie cutter like we do, you can use any shape—we also like to use heart shapes. I also used cherries, goat cheese, sage, and whole wheat, which are all ingredients from Montana.”   - Brooke DuCharme, Age 8, the 2016 Healthy Lunchtime Challenge winner from Montana 
Posted by Lauren Hinrichs, Age 10, on July 13, 2016
“In Nebraska we are fortunate to have access to delicious fresh and garden-raised vegetables. It hit me that we can make foods that we already love, into healthier but yummy foods. That inspired me to whip up something that utilized vegetables for more than just the toppings. Cauliflower creates a twist on taco shells and is the foundation of a new take on tacos. I hope you enjoy this new take on tacos!”   - Lauren Hinrichs, Age 10, the 2016 Healthy Lunchtime Challenge winner from Nebraska
Posted by Skylar McGough, Age 8, on July 13, 2016
“My mom inspires me to eat healthy. She encourages me to eat fresh fruits and vegetables. Our family recently became vegan. For this recipe we recreated my favorite store-bought boxed Indian lentils, and made it full of veggies. Vegan food can be healthy and full of flavor. I love this recipe served with brown rice and a Mango Lassi. I hope you enjoy.” - Skylar McGough, Age 8, the 2016 Healthy Lunchtime Challenge winner from Nevada  
Posted by Jude VanderHooven, Age 8, on July 13, 2016
“Here in New Hampshire, there is a big push to support local farmers and to urge our community to buy local. My family likes to grow food in our backyard garden. In August we usually get lots and lots of zucchini. My grandpa says ‘you need to have a lot of friends and neighbors if you grow zucchini so you can give it away to them.’ I like to pick the zucchini (and other yummy vegetables) and fill a few boxes and bring it to our local food pantry and soup kitchen. I enjoyed creating and eating this recipe with my mom and it is part of our monthly menu rotation.” - Jude VanderHooven, Age 8, the 2016 Healthy Lunchtime Challenge winner from New Hampshire
Posted by Gianna Malecki, Age 8, on July 13, 2016
“At dinner one night, my mom made salmon cakes with leftover salmon. They were crispy and yummy. After I met with a worker from my town's farm and learned all about New Jersey’s state fruits and vegetables, I decided to make my own recipe, but with healthier foods. Many of the fruits and vegetables in my recipe are from my state, and some were even from my own garden. I substituted frying the cakes with baking as a healthier choice. The pickle sauce is like my mom's tartar sauce but healthier with yogurt. It tastes great now with all the healthy changes and I love it even more!” - Gianna Malecki, Age 8, the 2016 Healthy Lunchtime Challenge winner from New Jersey
Posted by McLean Knight, Age 10, on July 13, 2016
“McLean loves to make salsa, and this recipe combines his love of salsa making with the famous green chili cheeseburger New Mexico is known for,” says McLean’s mom, Kristin. “This recipe kept the feel of a green chili cheeseburger, but easier for lunch and healthier. Jicama is a great vegetable that is light and crisp but takes on other flavors, providing a healthy crunch to replace the greasy fries. The salsa is found in the form of a deconstructed guacamole. Our state question is ‘red or green?’ Every New Mexican knows that question refers to your green or red chili preference. This burger has both!” - McLean Knight, Age 10, is the 2016 Healthy Lunchtime Challenge winner from New Mexico. 
Posted by Danielle Mazlish, Age 10, on July 13, 2016
“In school, I did a report on Michelle Obama's Let's Move! program and now I try to eat based on the MyPlate picture. I used chicken instead of beef for the meatballs, and I stuffed them with fresh mozzarella, because I love cheese! I put the meatballs on a stick, because I think it is fun to eat foods on a stick. I added carrots and yellow squash to make it colorful and taste even better. It looked like spaghetti, so I named it Veggie Spaghetti, and topped it with basil, which we grow. Everyone in my family loves it, even my brother, who is a picky eater. I hope you like it too!” - Danielle Mazlish, Age 10, the 2016 Healthy Lunchtime Challenge winner from New York
Posted by Mena Choi, Age 10, on July 13, 2016
“I created this dish because I like to cook with my mom in the kitchen. I wanted to make a healthy meal that highlights my Korean background and also learn more about nutrition when I cook. I made this recipe for my dad and he loved the taste. I am very lucky to live in North Carolina because I can choose so many wonderful vegetables to cook with, including sweet potatoes, which are so tasty!” - Mena Choi, Age 10, the 2016 Healthy Lunchtime Challenge winner from North Carolina
Posted by Stella Halverson, Age 8, on July 13, 2016
“We are potato farmers—Stella is a part of the fifth generation of our family that will farm potatoes,” says Stella’s dad, Eric. “So a potato had to be a big part of the recipe. We made chili to put in the potato to show one example of how a potato can be healthy. We selected bison meat because it is lower in fat and cholesterol than beef. We used dried beans because North Dakota is the largest producer of dried beans in the world. Stella loves to cook—we cook together every chance we get.” - Stella Halverson, Age 8, is the 2016 Healthy Lunchtime Challenge winner from North Dakota. 
Posted by Fanai Staffler, Age 9, on July 13, 2016
“This recipe was inspired by my mom’s workouts and the diverse cultures that live in our community. The coleslaw is like our community—full of different flavors from all of the different cultures that live here.” - Fanai Staffler, Age 9, the 2016 Healthy Lunchtime Challenge winner from the Northern Mariana Islands