Posted by Peter Murphy, New York on July 8, 2013
“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
Posted by Anisha Patel, Ohio on July 8, 2013
“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
Posted by Kelly Miterko, Deputy Associate Director, Let's Move on July 3, 2013
Thomas Jefferson once said, “Our greatest happiness does not depend on the condition of life in which chance has placed us, but is always the result of a good conscience, good health, occupation, and freedom in all just pursuits.”
Even Jefferson knew that health was a key ingredient for happiness. That is why this July 4th, the Let’s Move! team has some simple suggestions to help you and yours enjoy a happy, healthy holiday.
Posted by Melissa Heintz, Public Affairs Specialist, Institute of Museum and Library Services on July 3, 2013
Ed Note: This is a cross post from the blog of imls.gov. You can find the original post here.
Posted by Melissa McGowan, M.H.S., CHES, Public Health Advisor with the National Heart, Lung, and Blood Institute on July 2, 2013
This year, Let’s Move Faith & Communities is teaming up with the National Institutes of Health’s We Can! (Ways to Enhance Children’s Activity & Nutrition)® program! We Can! is a national education program designed to provide families, caregivers and communities the science-based tips, tools and strategies that they can use to help children eat right, move more and reduce screen time.
A brief chat with Joe DiPrisco will reveal a few things: Serving healthy, appetizing, environmentally-conscious school meals is complicated, he’s very committed to doing that as well as he can, and he appreciates innovative ideas from everywhere.
DiPrisco, the Food Service director in Jackson, Wyoming, came to school food service about 10 years ago, and started re-introducing scratch cooking and increasing vegetables and whole grains right away.