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Posted by Liam Kivirist, Wisconsin on July 8, 2013
"We love cooking with garden vegetables, which on our Wisconsin farm we grow," said Lisa Cindy Kivirist. "We raise veggies with compost, mulch and love. Organic agriculture is what we know. But our favorite chili recipe comes with two twists: First, pumpkin adds a dash of sweet. Garden tomatoes, onions, garlic, and peppersh ive it fresh, delicious flavor that can’t be beat. The second twist is how we cook on the farm.
Posted by Amber Kelley, Washington on July 8, 2013
“Lasagna is delicious, but the noodles do nothing for you, and it can be super greasy. So we created this easy-and-fun-to-make, gluten-free, healthy lasagna packed with flavor,” says Amber. “It uses zucchini as the noodles, and trust me, it tastes so good, we eat the whole pan every time! We serve it with a big green salad, and sometimes a piece of gluten-free toast on the side.
Posted by Colin Hurliman, Vermont: on July 8, 2013
“I chose this recipe because it uses ingredients that Vermont is known for. Some of my favorite Vermont products are apples, maple syrup, and cheese,” says Colin. “Champ is the mascot of our local baseball team. He is active and fun and I bet he would love this burger! I bet he would also be happy that so many fruits and vegetables are hidden in the burger.
Posted by Mac Wirth, Idaho on July 8, 2013
"My mom and I make this to have something ready fast when we have busy mornings," says Mac. "We change it up all the time depending on what vegetables we have. We use rice or pasta, too, if it's left over. Sometimes we add basil, pesto, and cheese. We could also add some beans or cut-up chicken. We make a bigger recipe and have some for dinner and pack the rest in our lunches.
Posted by Breeze Petty, Wyoming on July 8, 2013
“I love warm comfort foods, and one of my favorites is chili and cornbread,” says Breeze. “My favorite fruit and veggies are strawberries and zucchini, so if you add the zucchini to the cornbread and serve strawberries on the side, you have the perfect healthy meal.” - Breeze Petty, age 11, Wyoming
Posted by Jessica Wolfe, West Virginia on July 8, 2013
“I was born in China and adopted as a baby. Even though I haven’t lived in China for a long time, I still love Chinese flavors,” says Jessica. “This is a traditional Chinese dish called ma-po tofu that my mom and I added a lot of vegetables to, so it’s healthier and easier to eat at lunch.
Posted by Regan Strehl, Kentucky on July 8, 2013
"My mom and I came up with this recipe when I was very young and it has always been one of my favorites. I eat the muffins various times during the day with a big glass of fat-free milk," says Regan. "Last November I was diagnosed with type 1 diabetes and Mom and I had to go back and work on the recipe to get the carbohydrate count down. You could take out the walnuts, but there goes your protein.
Posted by Brynna Robert, Louisiana on July 8, 2013
"I started with a recipe my mother made -- I didn't enjoy it as it was too bland," says Brynna. "It got me wondering if I could change it so it could be something I liked, so I brainstormed. I came up with a new twist on Mom's recipe. The spicy chili-garlic sauce kicks up the sweet pineapples and orange juice, creating an explosion of flavors that are absolutely savory.
Posted by Olivia Neely, Kansas on July 8, 2013
"Mrs. Obama's focus on healthy eating taught me to look for ways to make healthier choices," says Olivia. "My mom and I came up with a fun team challenge where we earned points for healthy eating, exercise, and choosing to pass up unhealythy treats. We love pizza and made up a delicious gluten-free cauliflower crust with low-fat ground beef packed with zuchhini and squash as toppings.
Posted by Corrine VanderGaast, Iowa on July 8, 2013
"My mom runs an in-home day care, and we made this curry with all the kids while acting out the story, Stone Soup," says Corrine. "This curry is served with brown rice, fruit, and a glass of milk. We have a lot of fun making it and learning about the foods we put into it, so we like to eat it! When you taste it, don't forget to say, 'Curry from a stone. Fancy that!'" - Corrine VanderGaast, age 9, Iowa
Posted by Lydia Finkbeiner, Indiana on July 8, 2013
"My little brother Ryan doesn't like cooked carrots, so I decided to put them in the reicpe to get him to eat cooked carrots," says Lydia. "I like chili so I thought we could use my mom's sweet potato purée to sneak some more vegetables into the recipe and use beans as a lean protein to make it more healthy." She suggests serving it with mutigrain tortilla chips, an apple or a bowl of fruit, and a glass of milk.
Posted by Regan Matthews, Georgia on July 8, 2013
"I am a member of my gardening club at middle school. We are growing sweet potatoes and many other fruits and vegetables. Once the plants are ready to be harvested we will dig them out and our school will used the for our lunches," says Regan. "My mom challenged me to create a yummy, healthy recipe. I chose sweet potato sliders because they are a fun and healthy lunch. My sweet potato sliders are very yummy and taste great.
Posted by Nicole Medina, Florida on July 8, 2013
"I came up with this recipe after I found out my cholesterol levels were high. I started to eat healthier and salmon is one of the foods that help lower my cholesterol," says Nicole. "Since I live in Florida and orange is our state fruit, my aunt helped me create this dish using orange in the salmon sauce. I love to cook with my aunt and uncle.
Posted by Eleanor Cowell, Hawaii on July 8, 2013
"I had lunch with my mom at California Pizza Kitchen, and we ordered a Moroccan Chicken Salad. I loved the curry-spiced chicken and the fresh, crisp greens. Later that night I was inspired to create this recipe," says Eleanor. "I wanted to include lots of fruits and veggies, too, because they're good for you, and sometimes sweeter tha  candy.
Posted by Taddy Pettit, Illinois on July 8, 2013
"We chose this recipe because the children love bean burritos!" says Taddy's dad, Ryan. "This version is fun for them to build their wraps from the fresh vegetables we grow in our garden. The beans and quinoa are high in nutrients and protein, and there is a nice balance with the yogurt for dessert." Taddy likes to serve it with a nonfat Greek-style yogurt parfait that stars fresh pineapple and strawberries.