Posted by Courtney Corbisiero on July 11, 2013
On Tuesday, winners of Epicurious’ Healthy Lunchtime Challenge visited the White House for the second annual Kids’ State Dinner. A few of the winning healthy recipes were served at the lunch – and First Lady Michelle Obama loved them!
Now, it’s your turn. We’ve posted all 54 recipes on LetsMove.gov – and they’re so tasty, you’re going to want to try them at home. So break out your chef hat and get cookin’!
Posted by Dr. Howard K. Koh, Assistant Secretary for Health, U.S. Department of Health and Human Services on July 10, 2013
Later today, Mayors and local elected officials will gather at a White House event to recognize the work of Let’s Move! Cities Towns, and Counties. These local elected officials have led the nation by pioneering commitments to improve the health of children in their communities.
Be sure to check out the live stream of the event, starting at 1 pm, at www.whitehouse.gov/live.
Posted by Kasie Coccaro, Associate Director of Online Outreach on July 9, 2013
Posted by Elyse Cohen, Deputy Director, Let's Move! on July 8, 2013
Tomorrow, the First Lady will host the 54 Healthy Lunchtime Challenge winners and their parent/guardian for the second annual Kids’ State Dinner here at the White House! Be sure to catch all the action straight from the East Room as we bring you live stream coverage of what Mrs. Obama has touted as “one of my favorite events we’ve ever done for Let’s Move!”
Posted by Samantha Mastrati, Rhode Island on July 8, 2013
“This lunch is brimming with the flavors of an Italian vegetable garden and is very nutritious. We love Italian food and the salsa is something we can make with vegetables from our garden,” says Samantha. “It’s very tasty with chicken combined with the crunchy coating.” Her lunch also includes a 1/2 cup of strawberries, 1 ounce of whole-grain flatbread crackers, and an 8-ounce glass of fat-free milk.
Posted by Emma-Kate Schaefer, Arkansas on July 8, 2013
"I created this recipe because I love to eat healthy. Quinoa is a grain and was grown about 5,000 years ago in the Andes Mountains. This grain is tasty and it's combined with my favorite vegetables, shrimp, and pineapple," says Emma-Kate. "This is a fun healthy lunch for school. I would serve it with a glass of 2% milk." - Emma-Kate Schaefer, age 8, Arkansas
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 Kindall Sewell-Murphy, Alabama on July 8, 2013
"I love salad!! And me and my aunt were playing around in the kitchen and combined two of our favorite recipes," says Kindall. "I would include on the side a whole wheat tortilla because all the other food groups are in it!" - Kindall Sewell-Murphy, age 10, Alabama
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!