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In each of four plastic cups, layer 1/4 cup yogurt, 1/2 cup blueberries, and 1 tablespoon graham crackers. For a complete breakfast, serve one parfait to each child with 3/4 cup of milk.

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Slice vegetables of various colors. Give each child a plate with 1/2 cup of a variety of rainbow vegetables, with at least one color of veggie to try. Have them arrange their vegetables in the shape of a rainbow in color order. Be creative! Serve with 1/2 cup of milk.

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Dice onions and sauté in vegetable oil for five minutes. Add in tomatoes and bouillon and bring to light boil. Simmer for 10 minutes until the tomates reduce to a thick sauce. Stir in the vegetables, rice and water. Cover and cook for about 20 minutes, until rice has cooked and absorbed all the liquids.

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Mix all ingredients together well. Use a tablespoon scoop to form bites, or drop from a tablespoon measuring spoon to make 12 bites. Place on a lined baking sheet and chill to set. Serve two bites per child.

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Using a sharp knife, slice the potatoes into thin pieces. Toss with olive oil and sprinkle with a dash of salt. Spread the sweet potato sticks on a baking sheet in a single layer. Roast at 425° F for 25 minutes. Turn the sticks over and cook for another 15 minutes. Serve with 1/4 cup of plain hummus.

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Have your kids help make this in the morning, and serve it cold for an afternoon snack. Combine yogurt and cucumbers in a bowl and mix well. Refrigerate.

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Let each child build their own parfait. Starting with the yogurt, layer yogurt and fruit until you reach the top of the cup. Add a tablespoon of granola on top for a little crunch, if desired.

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Have a pair of children work together to make this snack. Give each pair a tortilla with the peanut butter, and let them spread it using the back of a spoon. Place peeled banana at one end and roll it up. Slice into eight pieces.

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Open mandarin oranges and pour entire jar into a freezer-safe pan, with oranges in a single layer. Place in freezer until frozen. Once frozen, remove the oranges and place them in a blender with the pineapple juice and yogurt. Blend on high until smooth. Serve immediately as a frosty smoothie, or let it sit for five minutes before serving.

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