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Posted by Indiana Coyle on July 7, 2015
“Sushi is my favorite food. I like making sushi with my mom. She cuts up all the food and then I can pick what goes inside,” says Indiana. “We roll it up together and I eat it. When it was time to pick which sushi I thought was best, I couldn't choose! So we used the food in all of them for the recipe. We used brown rice because it is healthy and it tastes great. I think it would be healthy for kids to eat sushi.” - Indiana Coyle, Age 8, Utah
Posted by Jalani Phillips Jr. on July 7, 2015
“Living on an island can be a task at times, especially during hurricane season.  Power is knocked out, grocery stores closed or damaged, and fresh food items are often limited,” says Ialani. “My recipe can be prepared under these circumstances.  The salmon doesn't have to be refrigerated, nor are many supplies needed. If the power is out, I can prepare my meal using our gas stove with mom’s help.” - Jalani Phillips Jr., Age 10, U.S. Virgin Islands
Posted by Jianna Garcia on July 7, 2015
“I was inspired to make this as I love eating healthy, and I especially love any salad, more than chips and soda,” says Jianna. “Greek food is also one of my very favorites. I love how the flavors of the couscous, parsley, feta, and fresh veggies combine with my Lemon-Honey Vinaigrette. By adding delicious Chicken Skewers and Texas Tzatziki, I turned this already scrumptious salad into a super fresh, healthy, and very tasty meal.” - Jianna Garcia, Age 10, Texas
Posted by Evie Braude on July 7, 2015
“My inspiration for this recipe was a soup my mom makes. My sister and I adore this soup,” says Evie. “So, I decided to make a version of the soup as a salad that would be easier to take to school in a lunchbox. I was also inspired by the local farmer's market here in Knoxville, TN. The farmer's market has food trucks, pastries, vegetables, meat, and more! I love the salad by itself, but it would also be tasty with my dad's grilled salmon.” - Evie Braude, Age 9, Tennessee
Posted by Griffin Storm on July 7, 2015
“I love BBQ sauce and I also love homemade soups, especially my grandma’s chicken noodle and vegetable,” says Griffin. “When I was thinking about my recipe I thought, why not make a BBQ vegetable soup? I love red and yellow peppers, so I knew I wanted to add them to the recipe. My mom loves slow cooker recipes for our busy family of six. My parents and I worked on the recipe together to come up with what I like to call a Storm of Deliciousness.” This recipe uses a slow cooker. If you don’t have one, slowly simmer the soup ingredients in a pot for 1 hour or more. - Griffin Storm, Age 8, South Dakota
Posted by Summer LaPress on July 7, 2015
“My mom and I first made this recipe after visiting the beach in Charleston, South Carolina,” says Summer. “Every restaurant had the most delicious fresh fish. Before we left, we bought some grouper at a fish shack that had been caught that morning, and we took it home in a cooler. We also ate rice native to South Carolina, and we were able to find it in stores back home in Greenville. So we came up with this recipe to remind us of our trips to the beach!” - Summer LaPress, Age 9, South Carolina
Posted by Clara Aizenman on July 7, 2015
“I created this soup because it represents my heritage, which is Jewish, Mexican, and Eastern European,” says Clara. “I first made this recipe when my grandmother came to visit from Mexico. She was convinced the ingredients wouldn’t go well together, but the result was delicious. This soup combines vegetable barley soup, common to Jewish cooking, with Mexican pozole. I also really love soup.” - Clara Aizenman, Age 11, Rhode Island
Posted by Felix Gonzalez on July 7, 2015
“One day I was very hungry after my soccer practice so I was inspired to create a nutritious chicken meal that was easy to prepare,” says Felix. “I decided to make this dish as a wrap because I was thinking about the fun times when my dad wrapped me up as a burrito with a blanket when I was a small child. This recipe is versatile because I can change the chicken for fish, or just make it a salad not using the tortilla. This plate goes perfectly with a nonfat Greek yogurt with berries." - Felix Gonzalez, Age 11, Puerto Rico
Posted by Sydney Tyner on July 7, 2015
“I'm just a normal kid, so when my stepmom got breast cancer I was scared. When I found out we were going to change our eating habits to be healthier I was mad,” says Sydney. “But once we started eating healthy, I realized it wasn't a bad thing at all. I love tacos and I came up with this new version so I could still eat healthy and have my favorite food. In the summer we use vegetables out of our own garden. It tastes even better then.” - Sydney Tyner, Age 11, Pennsylvania
Posted by Phoebe Garrett on July 7, 2015
“My inspiration for this is also my favorite story. I was at a barbecue while on vacation and set my eyes on my first suckling pig,” says Phoebe. “The sight convinced me to become a vegetarian. After studying with my parents about vegetarianism and how much protein my body needs, I decided that I would eat fish and chicken, but not mammals. Making this choice has forced us to find creative protein options. Fish is both high in protein and the good types of fats we need.” - Phoebe Garrett, Age 11, Oregon
Posted by Riley Higgins on July 7, 2015
“I tried different recipes out and let my family be my taste testers and decide which one would be best,” says Riley. “My mom and dad like our family to eat healthy most of the time, but I don't always like some of the vegetables, so I hid them in the quesadilla so everyone is happy! This dish uses all of the food groups in one dish, but we added some mini fruit kabobs for extra vitamins. I hope you enjoy it!” - Riley Higgins, Age 9, Oklahoma
Posted by Sydney Mazik on July 7, 2015
“My mom and I created this recipe five years ago while having to live in Florida (my surgeon is there) for five months due to my surgery,” says Sydney. “We were always trying new recipes and cooking a lot because I was in a wheelchair then. We have always eaten spaghetti squash in our house and I had asked my doctors, nurses, and therapists if they had ever tried it, but most of them had not even heard of it. We decided to come up with a dish for them to try and they loved it! It was so popular that I made it at least once a week as well as every surgery since. My nickname is now S.S. Sydney.” (S.S. stands for spaghetti squash.) - Sydney Mazik, Age 12, Ohio
Posted by Claire Park on July 7, 2015
“My parents grew up in Korea. My father said many Koreans believe eating five colored foods a day is the best way to maintain our general health,” says Claire. “I like colored food also. The best purple food is purple potatoes, especially the ones grown on Rota, one of the Northern Mariana Islands. They are really pretty and yummy. I think I am pretty healthy because of colored foods.” - Claire Park, Age 9, Northern Mariana Islands
Posted by Carter Cassola on July 7, 2015
“This is one of my favorite dishes because there is so much color, and it's also a very healthy dish,” says Carter. “My mom is a licensed registered dietitian and always encourages healthy colorful plates. Also, in this dish you can easily get three servings of fruits and vegetables. These are the reasons and my inspiration for creating this flavorful, delicious dish.“ - Carter Cassola, Age 11, North Dakota
Posted by Alexander Tschegg on July 7, 2015
“My mom used to make white rice with curry for dinner, but I thought it would be good to make it more healthy, so I used brown rice instead and added chickpeas to the curry,” says Alexander. “I like tofu, so I decided to add baked tofu to the top layer. We usually have a salad with most of our dinners, and I think that is healthy.” - Alexander Tschegg, Age 8, North Carolina