Let's Move Logo
Let' Move Blog

Let's Move Blog

Posted by Mary McFetridge on July 7, 2015
“I'm inspired by my sister, who can run as fast as the wind, and my brothers, who taught me basketball. I was also inspired by my coaches on Girls on The Run, who taught me to be the best I can be and much more,” says Mary. “Last but not least, I was inspired by my parents. My mom, because she has taught me to be healthy, and because I run with my dad when we do 5Ks and he encourages me all through the race. I’m eating the Farfalle Feast and following MyPlate, so my bones, brain, and muscles will grow strong. I serve this pasta with with Kale-Spinach Smoothies and Fruit Salad.” - Mary McFetridge, Age 11, Iowa
Posted by Abigail Horne on July 7, 2015
“My little brother is sensitive to wheat. Whenever we have sandwiches for lunch he always cries for bread, but we are not allowed to give it to him,” says Abigail. “I wanted to come up with a sandwich for him that didn't have wheat bread and was also affordable. My dad loves fried plantains or tostones. I thought it would be a great idea to use the plantains for bread but bake them instead of frying for a healthier option. I ended up with a turkey burger on plantain buns and a fresh jicama and apple slaw. He loved it!” - Abigail Horne, Age 8, Indiana    
Posted by Shreya Patel on July 7, 2015
“I have watched my mom and grandma make all sorts of delicious food in the kitchen with an Indian twist since I was born,” says Shreya. “I have been helping them cook since I was three. I love to mix, measure, chop, and even clean up afterwards. My grandma and I came up with this recipe together because we both love sandwiches. We make this recipe often to take to school for lunch or even on picnics with friends.” - Shreya Patel, Age 9, Illinois 
Posted by Josie Roll on July 7, 2015
“I first made this recipe with my great aunt Maria. My favorite part was pounding out the chicken, because it was fun and it made the chicken tender and juicy,” says Josie. “My baby brother likes the carrot noodles best. I decided to use veggies for the noodles so the meal would be healthier. I would serve this meal with a glass of low-fat milk and a spinach salad to complete my plate.” - Josie Roll, Age 8, Idaho
Posted by Luca Casano on July 7, 2015
“The recipe I made is a family recipe. It represents my ethnic heritage, both the Italian and Chinese sides,” says Luca. “It also represents my home state of Hawai’i. I have made this recipe with my mom ever since I was in preschool. My mom says this is my favorite way of eating lots of spinach! The Tuscan Kale Salad is really yummy because of the garlic and the Parmesan cheese.” - Luca Casano, Age 11, Hawaii
Posted by Gracie Giles on July 7, 2015
“The dish I created is about two things I love very much. I love noodles and I love my dad,” says Gracie. “My dad is Japanese. I wanted to create a dish that represented my Japanese heritage and love for all noodles. I remember how much fun I had as a little child, slurping up noodles and popping edamame out of their shells. This dish is about having fun eating the food I love and spending time with my dad. Both of these things are very special to me!” - Gracie Giles, Age 9, Guam
Posted by Corey Jackson Jr. on July 7, 2015
“Corey and I began creating great gluten-free recipes about five years ago,” says Corey’s mom, Dora. “After Corey was diagnosed with Autism, he was placed on a gluten-free diet. In the early years, we tried every gluten-free recipe we could find. But most were not kid-friendly. So, Corey ate his favorite two foods, chicken and rice, often. As with many autistic people, he was skeptical about any changes, including when it came to his meals. We slowly introduced variations to his two favorite foods, by adding coconut milk and mangoes.” - Corey Jackson Jr., Age 10, Georgia
Posted by Emilie Monnig on July 7, 2015
“I was inspired to make this salad because a couple weeks ago my dad made a spinach salad that was really good,” says Emilie. “I decided that I wanted to make my own spinach salad with homemade dressing. I chose spinach because it is a high source of iron, fiber, and vitamin C. I also think kids would like to eat this salad because of its fun colors.” - Emilie Monnig, Age 12, Delaware
Posted by Rain Adams on July 7, 2015
“This chili is a vegetable-packed super food that follows MyPlate guidelines,” says Rain. “Vegetables make up 50% of each serving, the turkey 25%. My secret ingredient, oats, makes up the grain, and completes this great tasting, healthy meal.” Rain recommends that this turkey chili be served with baked tortilla chips and apple slices. - Rain Adams, Age 11, Colorado
Posted by Hannah Betts on July 7, 2015
“I came up with my recipe, because I wanted a meal that was filling and healthy, and also included sweet potatoes as I really love them,” says Hannah. “I do gymnastics and swimming, so I need food that is going to fill me up and give me lots of energy. I love to cook and I help my mom out in the kitchen all the time. Even my little brother Daniel (who wants to be president one day) says it is delicious. I hope you enjoy it, too.” - Hannah Betts, Age 10, Connecticut
Posted by Bobby Sena on July 7, 2015
“Last year I wanted to surprise my mom with a gift on Mother's Day, but I didn't have money to buy her anything and my sister didn't want to sing a song with me, so I decided that making something that she would like to eat and that was healthy for her, would be the ideal gift,” says Bobby. “She is from the Dominican Republic and we live in Florida, so I thought why not prepare a dish that is Caribbean and Floridian! She also has high cholesterol, so I had to research the best foods to help reduce cholesterol levels. I thought what better way to honor her culture, our agriculture in Florida, and her good health!” - Bobby Sena, Age 12, Florida
Posted by Aria Pelaez on July 7, 2015
“I was inspired to make this recipe because my family makes bland tacos,” says Aria. “I took leftover BBQ pineapple, tomato, orange peppers, and red onions and made a taco with them. I added grilled fish and I made a guacamole yogurt sauce to give it a strong taste. This dish makes my mouth water. You rock, Mrs. Michelle Obama! P.S. This is gluten free! My granddad has Celiac so I try to eat gluten free, too, in his honor.” - Aria Pelaez, Age 9, California 
Posted by Aspen Smith on July 7, 2015
“My family loves catfish, especially fried, but my dad and other family members have heart problems,” says Aspen. “I wanted something that was healthier for all of us to enjoy. I love to cook and bake and this is really healthy, good, and easy to prepare. I watch cooking shows all the time and put a few ideas together in this recipe. I love it and hope you do, too!” - Aspen Smith, Age 10, Arkansas
Posted by Nia Thomas on July 7, 2015
“I am not a big fan of cooked zucchini, but when my sister made zucchini noodles one day with a tomato sauce, I loved it,” says Nia. “So, I started experimenting and came up with a very delicious pesto sauce by using lots of flavors that I love, like avocado, spinach, and pistachios. It turned out so delicious and when I made it for dinner for my family, they loved it. It is crunchy fresh, and the sauce is just awesome.” - Nia Thomas, Age 10, Arizona
Posted by Sable Scotton on July 7, 2015
“I really like vegetables. In the summer, I wander through the garden eating peas, carrots, broccoli, and even flowers like nasturtiums,” says Sable. “I also love to fish for wild salmon and other types of whitefish with my family, so this recipe brings together my two favorite worlds. This recipe is for one of my favorite foods because it is so delicious and healthy. It uses wild salmon that we harvest from the Yukon River and then jar ourselves. However, any species of canned salmon can be used.” - Sable Scotton, Age 10, Alaska