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Rainbow Veggies

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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Jollof Rice

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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Zoe’s Roasted Sweet Potato Sticks

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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Greek Yogurt Cucumber Salad

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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Asian Chicken Wraps

Mix mayonnaise and dressing together in a large bowl until well blended. Stir in chicken, lettuce, cabbage, and carrots. Spread mixture evenly on four tortillas. Roll, cut in half, and serve.

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Sweet Potato Hash

Sautee the onion in oil until thoroughly softened. Stir in the sweet potato and water, then cover pot and cook on medium-high heat for 10-15 minutes until the potatoes are cooked. Make three cavities with the back of a spoon and crack in the eggs. Cover again, cook 5 minutes until the eggs have set, and scramble them into the potatoes. Serve immediately.

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