Lets Move Initiative - The Healthy Lunchtime Cookbook: Award-Winning Recipes from and for Kids

FIRST LADY MICHELLE OBAMA It is my pleasure to present the 2016 Healthy Lunchtime Challenge Cookbook! For the past five years, amazing kid chefs from around the country have participated in this challenge, not only highlighting their favorite healthy ingredients but also their culinary prowess. This year, more than 1,200 students cooked dishes following the MyPlate nutrition guidance, and many incorporated local ingredients grown in their state, territory, or community. A team of experts tasted and tested these savory meals and selected 56 winnersone from each U.S. state, five territories, and the District of Columbiato feature in this cookbook and invite to the annual Kids State Dinner at the White House. Preparing a meal is a healthy, fun way for families and friends to spend time together, and the Healthy Lunchtime Challenge Cookbook is filled with scrumptious recipes to try. So put on your chefs apron, find a new recipe, and get cooking! TABLE OF CONTENTS TABLE OF CONTENTS RECIPES Green Chicken Wrap and Fruit-tacular Salad Makes 6 servings 452 calories 15g fat 59g carbohydrates 22g protein INGREDIENTS For the Green Chicken Wraps: 2 cups shredded chicken 1 large avocado, peeled, pitted, and thinly sliced cup fresh spinach, chopped cup cilantro, chopped cup chopped onion cup low-fat mayonnaise teaspoon garlic powder Salt and pepper (optional) 6 10-inch whole-grain tortillas For the Fruit-tacular Salad (not pictured): 2 apples, peeled, cored, and diced 1 banana, peeled and diced 1 kiwi, peeled and diced 2 tangerines, peeled and separated cup diced strawberries 2 tablespoons honey 2 tablespoons fresh lemon juice PREPARATION To make the Green Chicken Wrap: In a large salad bowl, combine all of the ingredients together except the wraps.

Place in the refrigerator for 15 minutes to chill. Once the mixture is chilled, serve with the whole-grain tortillas. To make the Fruit-tacular Salad: In a large salad bowl, combine all of the fruit, stir in the honey and lemon juice, and combine thoroughly. CHEF Lael Jefferson AGE 11 I love cooking and I love my vegetables. Avocado and spinach are two of my favorites and they are also good for your body, says Lael. I have been making this recipe for a while but made it a bit more green.

Some of the veggies and fruits were purchased at my local farmers market, along with the honey. I am the daughter of an Air Force member and Air Force veteran. Cooking is one of my many passions. Alabama Wrapped Alaska Denali Style and Spinach Smoothie Makes 6 servings 404 calories 12g fat 46g carbohydrates 31g protein INGREDIENTS For the Whole-Wheat Crepes: 1 cups low-fat milk 2 tablespoons unsalted melted butter cup whole-wheat flour cup all-purpose flour Butter, oil, or nonstick cooking spray 3 eggs Dash of sea salt For the Blueberry Sauce: 1 pound blueberries Dash of sea salt Juice of fresh lemon For the Halibut: 1 tablespoon butter 12 (2-ounce) halibut fillets (you can substitute with cod) 1 tablespoon low-sodium soy sauce Juice of lemon Sea salt Garnish: 3 tablespoons low-fat sour cream 6 lettuce leaves For the Spinach Smoothie (not pictured) : peeled banana 15 pieces diced fresh or frozen mango 6 pineapple chunks 5 peach slices cup orange juice cup low-fat plain yogurt 1 cups fresh spinach PREPARATION For the Whole-Wheat Crepes: In a medium bowl, beat together milk, eggs, and butter. Add the flours and salt and whisk until smooth. In a nonstick pan over medium heat, melt a small amount of butter, oil, or nonstick cooking spray.

Pour approximately -cup batter into pan. Cook for 1 to 2 minutes, gently flip over with a spatula and cook for 1 more minute. Transfer to plate and continue making the rest of the crepes. For the Blueberry Sauce: In a small saucepan, warm the blueberries, covered, over medium heat until the berries are boiling. Remove the cover, reduce the heat to low, add sea salt to taste and lemon juice, and stir. Let blueberries slowly reduce until the rest of the meal is ready, stirring occasionally.

For the Halibut: In a large nonstick pan, melt the butter over medium heat. Cook the halibut for 2 minutes, sprinkle with sea salt, soy sauce, and lemon juice, and cook for 4 more minutes, or until golden brown. For the Smoothie: Combine all ingredients in a blender. Blend together until smooth. To Assemble the Crepes: Put a crepe on each plate, smear tablespoon of low-fat sour cream on top, add lettuce, 2 halibut pieces, and top with a generous spoonful of blueberry sauce. CHEF Denali Schijvens AGE 9 I thought of this dish because it has a lot of Alaska elements in it, like the blueberries I eat off the bush in summer while hiking, and the halibut we catch while boating, says Denali. CHEF Denali Schijvens AGE 9 I thought of this dish because it has a lot of Alaska elements in it, like the blueberries I eat off the bush in summer while hiking, and the halibut we catch while boating, says Denali.

The rest of the components seemed to blend in perfectly with the dish. The tartness of the blueberries goes amazing with the halibut and crunch of the lettuce. I decided to pair this dish with a smoothie, because Ive seen school lunches served with chocolate milk with so much sugar, and I thought a nice refreshing healthy smoothie made with fruits and a vegetable would be the perfect thing to wash down this meal. Alaska