RECIPES
Developed by Nutritionists, Approved by Kids
3 R’s of Our Recipes
Relatable - appeal to kids Reachable - budget friendly Repeatable - simple and consistent
Our recipes are always affordable and quick to prepare, using ingredients that are widely available in mainstream supermarkets. They can be adapted to accommodate dietary restrictions and must be flexible to allow for substitutions and modifications. They are low on utensil use for easy clean-up, and most importantly, the majority of our students must like what they cook. This recipe collection has been assembled over several years by a passionate team of nutritionists, educators and parents and has been stringently tested to meet all these criteria.
Strawberry Mochi
Mochi is a traditional Japanese treat made from glutinous rice flour. This strawberry version gets its beautiful pink color and fruity flavor from real strawberries! Try experimenting with different fruits to create your own fun flavors and naturally colorful mochi.
Pumpkin Mochi with Homemade Pumpkin White Bean Filling
Celebrate the flavors of fall with these soft and chewy pumpkin mochi! Made with pumpkin puree and filled with a homemade pumpkin white bean paste, these treats are a fun way to enjoy seasonal ingredients and explore traditional Japanese desserts with a festive twist.
Festive Holiday Tacos with Winter Squash & Cranberry Relish
Give your tacos a festive fall twist! Filled with yummy winter squash, beans, and a sweet and tangy cranberry relish, these colorful tacos are a fun way to enjoy seasonal flavors!
Pumpkin Pie Yogurt Cups
Enjoy the fall flavors of pumpkin pie in a fun and easy-to-make treat! These creamy pumpkin yogurt cups combine pumpkin, warm fall spices, and crunchy granola for a delicious snack or dessert. They're a great way to celebrate seasonal ingredients without turning on the oven!
Caramelized Cinnamon Bananas with Yogurt
Warm cinnamon bananas make a naturally sweet topping for creamy yogurt. This simple recipe is a fun way to turn fruit and yogurt into a quick snack or dessert!
Zucchini Quesadillas and Simple Guacamole
These crispy quesadillas are filled with zucchini and yellow squash, melted cheese, and served with simple homemade guacamole. They’re perfect for late summer and early fall, when squash is coming into season!
Niçoise Salad
This classic salad, adapted from The New York Times, is a terrific source of protein and comes together quickly. Our students love the hearty yet fresh flavors and textures.
Homemade Ricotta Cheese
A quick and easy recipe that produces creamy ricotta with only three ingredients.
Tahini Sauce
This sauce is a key component to many MIddle Eastern dishes. Use it in pita sandwiches with falafel or as an addition to a dip platter with hummus.
Avocado Salad Tostadas
This is an easy and refreshing tostada that our students love to make and eat.
Mediterranean Grilled Cheese Sandwiches
Grilled cheese sandwich with surprising fillings that our students love.
Chile and Cheddar Corn Cakes
Savory sweet corn pancakes offer a nutritional boost while tasting yummy. Perfect recipe for Martin Luther King Jr. Day and Black History Month.
Yemeni Foul (Chili)
This hearty chili made with fava beans is usually eaten for breakfast in the Middle East but also makes a satisfying main dish for lunch or dinner.
Grilled Cheese Creepy Fingers
This fun take on grilled cheese sandos will please all your little monsters around Halloween time.
Cottage Cheese Banana Oatmeal Protein Pancakes
These pancakes are a yummy nutritional powerhouse! Our students love them.