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Posted by Will Bingham, Age 10, on July 13, 2016
“My family likes to go camping and hiking a lot. My mom and I were trying to think of some healthy choices for lunch instead of hotdogs and hamburgers on the grill. So we came up with this one-bag bake that included seasonal veggies and local fish. We used an aluminum foil pouch and placed it in our campfire. It was a hit with our whole family! All we needed was our one bag and a fork! Now we make it at home all the time! Super yummy!!!” - Will Bingham, Age 10, the 2016 Healthy Lunchtime Challenge winner from Kentucky
Posted by Owen Osborne, Age 8, on July 13, 2016
“Owen's severe food allergies mean that he will never be able to eat from his school cafeteria menu, or from most prepackaged lunch meals,” says Owen’s mom, Jeanae.  “He, like most kids, loves fun lunches, with loads of colors, and ways to dip them. He picked his favorite foods and created this meal to rival all prepackaged and cafeteria offerings. The ingredients are all locally sourced, and the dessert was inspired by the Louisiana Peach Festival.” - Owen Osborne, Age 8, is the 2016 Healthy Lunchtime Challenge winner from Louisiana. 
Posted by Scout Bookham, Age 8, on July 13, 2016
“Scout began her brainstorming session by listing ingredients native to Maine,” says Scout’s mom, Jessie. “Her list included lobster, blueberries and potatoes. Given the health and affordability requirements of the challenge, she chose to highlight our delicious Maine blueberries in her side salad! We had so much fun collaborating on this project, and it was great to see how enthusiastic she was while fine-tuning her recipe, especially as she worked to get the salad dressing's oil-to-vinegar ratio.” - Scout Bookham, Age 8, is the 2016 Healthy Lunchtime Challenge winner from Maine.   
Posted by Colby Trenor, Age 9, on July 13, 2016
“Feeling blue or crabby? This tasty pick-me-up highlights Maryland blue crab meat, which is with other ingredients in a Bibb lettuce cup that can be rolled up for fun eating. Working with my mom, we nixed some ingredients and reduced others. We also reworked proportions and used fresh-frozen foods in place of some items not in season right now, to save money. I then presented two options to three tough critics: my preschool siblings, including a very picky eater. This dish got smiles and clean plates all around, so it’s a hands-down winner.” - Colby Trenor, Age 9, the 2016 Healthy Lunchtime Challenge winner from Maryland
Posted by Abby Newman, Age 10, on July 13, 2016
“We live at the start of the Boston Marathon. Our school and community become one soul during marathon season as we are a runners’ town. We used local ingredients in our recipe plus what our state is known for. We created a healthy and balanced dish packed with protein and fresh ingredients that will bring the marathon spirit to the schools during lunch time. Our town is still healing after the Boston Marathon bombing, and this project gave us an opportunity to see the goodness and unity of our town. Eating healthy helps us stay alert and participate in school activities and extracurricular events as well.” - Abby Newman, Age 10, the 2016 Healthy Lunchtime Challenge winner from Massachusetts  
Posted by Ethan Yodzevicis, Age 10, on July 13, 2016
“Ethan created this recipe specifically for this contest,” says Ethan’s mom, Shannon. “Since Ethan recently discovered he liked acorn squash and is not a big fan of the purple carrots, he decided to make the squash the star of his dish. He also knew he wanted to use one of his favorite seasonings, smoked paprika. He thought about how his ingredients would go together, brainstormed ideas with his mom and grandma, and shopped for ideas and locally available ingredients that would go with the squash and pork.” He serves his Squash with a Maple-Granola Yogurt Parfait on the side. - Ethan Yodzevicis, Age 10, is the 2016 Healthy Lunchtime Challenge winner from Michigan.  
Posted by Alexandra Steele, Age 9, on July 13, 2016
“Alexandra was given a gift of a cast iron skillet,” says Alexandra’s mom, Brianna. “Upon the realization that anything is possible with cooking and understanding the limitless potential of creating healthy foods that are fulfilling to the senses and the soul, she has expanded her cooking talents to include the artistic, nutritious creation of salads! Alexandra's salad was created the day that her grandmother gave her a fresh watermelon. She quickly got busy creating this tantalizing salad that got rave reviews from her family!” - Alexandra Steele, Age 9, is the 2016 Healthy Lunchtime Challenge winner from Minnesota. 
Posted by Aniya Madkin, Age 10, on July 13, 2016
"I was inspired to make Kickin’ Cauliflower Shrimp and Grits, because a lot of the people in Mississippi love shrimp and grits. Sadly, some of my fellow Mississippians add pounds of butter and salt to their shrimp and grits. So this is my version of healthy shrimp and grits, dedicated to the state of Mississippi." - Aniya Madkin, Age 10, the 2016 Healthy Lunchtime Challenge winner from Mississippi
Posted by Abhijith Jenkins, Age 11, on July 13, 2016
"I was inspired to make this dish because I love the beach! I used mangoes, pineapple, and home-grown papaya to make it feel tropical. I wanted to keep the recipe simple and healthy, so I chose the quinoa, something my mom likes, especially since she is a cardiac patient. Lastly, I used fresh, local farm-raised catfish because you don't always have to be at the beach to feel like you're there!"   - ​Abhijith Jenkins, Age 11, the 2016 Healthy Lunchtime Challenge winner from Missouri
Posted by Brooke DuCharme, Age 8, on July 13, 2016
“I love to go hunting with my dad. One of my favorite meals to help make is mini meat loaves with ground venison. For this recipe, we decided to use ground bison, which is raised here in Montana, and is healthy. I had an image of a mini bison in a field of green. If you don’t have a bison cookie cutter like we do, you can use any shape—we also like to use heart shapes. I also used cherries, goat cheese, sage, and whole wheat, which are all ingredients from Montana.”   - Brooke DuCharme, Age 8, the 2016 Healthy Lunchtime Challenge winner from Montana 
Posted by Lauren Hinrichs, Age 10, on July 13, 2016
“In Nebraska we are fortunate to have access to delicious fresh and garden-raised vegetables. It hit me that we can make foods that we already love, into healthier but yummy foods. That inspired me to whip up something that utilized vegetables for more than just the toppings. Cauliflower creates a twist on taco shells and is the foundation of a new take on tacos. I hope you enjoy this new take on tacos!”   - Lauren Hinrichs, Age 10, the 2016 Healthy Lunchtime Challenge winner from Nebraska
Posted by Skylar McGough, Age 8, on July 13, 2016
“My mom inspires me to eat healthy. She encourages me to eat fresh fruits and vegetables. Our family recently became vegan. For this recipe we recreated my favorite store-bought boxed Indian lentils, and made it full of veggies. Vegan food can be healthy and full of flavor. I love this recipe served with brown rice and a Mango Lassi. I hope you enjoy.” - Skylar McGough, Age 8, the 2016 Healthy Lunchtime Challenge winner from Nevada  
Posted by Jude VanderHooven, Age 8, on July 13, 2016
“Here in New Hampshire, there is a big push to support local farmers and to urge our community to buy local. My family likes to grow food in our backyard garden. In August we usually get lots and lots of zucchini. My grandpa says ‘you need to have a lot of friends and neighbors if you grow zucchini so you can give it away to them.’ I like to pick the zucchini (and other yummy vegetables) and fill a few boxes and bring it to our local food pantry and soup kitchen. I enjoyed creating and eating this recipe with my mom and it is part of our monthly menu rotation.” - Jude VanderHooven, Age 8, the 2016 Healthy Lunchtime Challenge winner from New Hampshire
Posted by Gianna Malecki, Age 8, on July 13, 2016
“At dinner one night, my mom made salmon cakes with leftover salmon. They were crispy and yummy. After I met with a worker from my town's farm and learned all about New Jersey’s state fruits and vegetables, I decided to make my own recipe, but with healthier foods. Many of the fruits and vegetables in my recipe are from my state, and some were even from my own garden. I substituted frying the cakes with baking as a healthier choice. The pickle sauce is like my mom's tartar sauce but healthier with yogurt. It tastes great now with all the healthy changes and I love it even more!” - Gianna Malecki, Age 8, the 2016 Healthy Lunchtime Challenge winner from New Jersey
Posted by McLean Knight, Age 10, on July 13, 2016
“McLean loves to make salsa, and this recipe combines his love of salsa making with the famous green chili cheeseburger New Mexico is known for,” says McLean’s mom, Kristin. “This recipe kept the feel of a green chili cheeseburger, but easier for lunch and healthier. Jicama is a great vegetable that is light and crisp but takes on other flavors, providing a healthy crunch to replace the greasy fries. The salsa is found in the form of a deconstructed guacamole. Our state question is ‘red or green?’ Every New Mexican knows that question refers to your green or red chili preference. This burger has both!” - McLean Knight, Age 10, is the 2016 Healthy Lunchtime Challenge winner from New Mexico.