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Posted by Madeleine Steppel, Virginia on August 16, 2012
Posted by Arla Sutton, Washington on August 16, 2012
Arla reports that her recipe won a school student chef competition, part of the Farm-to-Cafeteria (F2C) program.  “I love F2C because we get to go outside in our school garden and also cook and try yummy recipes like kale chips, nettle tea, and apple muffins,” says Arla, who likes to serve this with an apple and milk. —Arla Sutton, age 9, Washington  Makes 6 servings (12 wraps)
Posted by Alexis Nelson, West Virginia on August 16, 2012
Posted by Finwe Wiedenhoeft, Wisconsin on August 16, 2012
Posted by Grace Ratchford, Wyoming on August 16, 2012
“I love pasta, and I wanted to come up with something filling and healthy at the same time. Adding protein and a vegetable to one of my favorite dishes made it creative, healthy, and delicious,” says Grace. She likes to serve this with a side of fruit, such as grapes or watermelon. –Grace Ratchford, age 12, Wyoming  Makes 4 to 6 servings
Posted by Iliana Gonzales-Evans, Washington, DC on August 15, 2012
“I came up with my recipe by watching my grandma make tortillas,” says Iliana. “One day I came up with the Mexican Delight. To go along with my main course, I would serve a healthy serving of brown rice and a delicious fruit smoothie.” —Iliana Gonzales-Evans, age 11, District of Columbia Makes 4 servings Ingredients:
Posted by Jonah Schaik, Illinois on August 15, 2012
Posted by Aidan Gould, Colorado on August 15, 2012
Posted by Riley Sorensen, Minnesota on August 15, 2012
Posted by Avery McNew, Michigan on August 15, 2012