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.
Fattoush Salad with Crispy Pita
Fattoush is a fresh, colorful Middle Eastern salad filled with crunchy vegetables, herbs, and crispy pita bread! Tossed in a tangy lemon-sumac dressing, this salad is a fun way to explore new flavors, textures, and ingredients.
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!
Mango Slaw
This colorful slaw is fresh, crunchy, and full of sweet mango and bright lime flavor. It’s a fun way to Eat the Rainbow and works well as a side dish or topping for tacos!
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!
Pear Apple Sauce
This simple homemade fruit sauce combines sweet apples and pears with warm cinnamon and vanilla. It’s a perfect recipe for late summer and early fall, when apples and pears are coming into season!
Mango Sorbet
This quick, no cook dessert uses a blender and is ready in under 2 minutes. It's a refreshing and nutritious sweet treat.
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.
Broccoli and Grape Salad
Broccoli and grapes are a great match in this salad that has crunchy and sweet elements.
Coconut Mango Sticky Brown Rice
This classic Thai dessert gets a healthy makeover using brown rice and honey.
Avocado Salad Tostadas
This is an easy and refreshing tostada that our students love to make and eat.
Mango, Jicama, Cuke Salad with Chile Lime Dressing
A refreshing, colorful salad for summertime.