Posted by Julia Pascoe, South Carolina on July 15, 2014
"About every two weeks, we go buy a rotisserie chicken from wherever it’s on sale. On that night we eat chicken breast with two veggies and a fruit,” says Julia. “The next afternoon is my favorite, because we make Carolina Chicken Chili, which is a recipe I helped my mom make up.
Posted by Chloe Long, Montana on July 15, 2014
"Mealtimes in my house are always a debate. My dad eats meat, and my mom is a vegetarian,” says Chloe. “One day, my mom bought tofu and my dad said, ‘But, I do not like tofu.’ So my mom and I created a tofu meal that he liked. Tofu is very bland when eaten alone, but it absorbs all the flavors that you add to it. We serve it over brown rice to add a whole grain." - Chloe Long, age 10, Montana
Posted by Devlyn Williams, Mississippi on July 15, 2014
"I came up with this because my family and I decided to give up meat for Lent, but we needed protein,” says Devlyn. “I studied black beans in health class along with quinoa. My mom had some sweet potatoes left over, so I thought I should experiment. And I love South American food mixed with my heritage, and I channeled that." - Devlyn Williams, age 10, Mississippi
Posted by Kinnan Hammond-Dowie, Rhode Island on July 15, 2014
"I’ve always enjoyed learning to cook with my grandmother, who is of Middle Eastern heritage,” notes Kinnan. “I like to experiment with our family recipes and try to make them healthier and still delicious. I decided to make the kebabs out of ground turkey rather than the traditional lamb. Since ground turkey can sometimes be bland, I tried adding some healthy herbs to boost the flavor. I serve this meal with a Refreshing Cucumber Salad.
Posted by Joshua Murphy, Missouri on July 15, 2014
"I love Chinese food and tortillas like at Chipotle, so I decided to create my own with two of my favorite types of foods,” says Joshua. “My mom was diagnosed with breast cancer a few years ago, so she is trying to teach me about using healthy ingredients and why it is important to know what I put in my body. She said that vegetables like cauliflower and broccoli have a lot of cancer-fighting power.
Posted by Sophia Webster, Minnesota on July 15, 2014
"My family loves quinoa, and I love black beans, so we mixed the two together and voilà,” notes Sophia. “We serve it with a fresh fruit salad. It is gluten-free and nut-free, and you can make it lactose-free by omitting the cheese." - Sophia Webster, age 12, Minnesota
Makes 4 servings
Posted by Elena Hirsch, Michigan on July 15, 2014
"We love to eat omelets, and we love to try new vegetable combinations in our omelets,” says Elena. “We decided to create an omelet for the First Family to enjoy, using veggies to represent each of them—BARACKoli, MICHrooms, CarMALIAized Onions, and Butternut SquASHA. We hope they enjoy this creation as much as we do!" - Elena Hirsch, age 11, Michigan
Posted by Karla Gonzalez, Puerto Rico on July 15, 2014
"At science class, we did an awesome project. We had to keep record for a week of all the food we ate at breakfast, lunch, and dinner, and also the snacks,” says Karla. “That made me more aware of the importance of eating healthy. Since I am a fan of salmon with white rice, I am making a variation and replacing the rice with salad. The salmon is so easy to prepare that I do it myself.
Posted by Hannah Foley, Pennsylvania on July 15, 2014
"I love to cook, and hope to one day be a chef with my own show on the Food Network called H to the F to the Hannah Foley Chef,” says Hannah. “Our family really loves seafood, and we try to eat healthy.
Posted by Ahlissa Pierce, Virgin Islands on July 15, 2014
"My mom always said that it was important to eat different-colored vegetables, but it wasn’t until I saw a beautiful rainbow last week that I felt encouraged to add colorful vegetables to my mother’s traditional chicken soup,” says Ahlissa. “Adding these vegetables to soups is an easy way to try new vegetables. My soup has 13 different vegetables in it.