Ingredients

• 1 quart vegetable broth
• 8 ounces, egg noodles (more/ less to taste), cooked and drained
• Broccoli, edamame (any combination)
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon honey

Instructions:

• Bring veggie broth to high simmer and add veggies. Simmer 3-4 minutes. Add soy sauce, rice vinegar and honey, stir to combine and remove from heat.
• Please equal amount of noodles into bowls and ladle broth and veggies over noodles and serve.

Ingredients

1 cup Brown rice, cooked

2 heads Bibb lettuce, separated into separate leaves

2 Red bell pepper, diced

2 cups fresh or frozen corn, room temperature

¼ cup Fresh Cilantro, chopped

Hoisin sauce and soy sauce, to taste –  about 1 -2 tablespoons each max

Instructions

• Combine brown rice, diced bell pepper, corn, cilantro, hoisin and soy sauce.
• Mix well and fill each lettuce leaf with equal amounts of filling.

Makes about 2 cups Naturally Gluten Free/ Vegan Ingredients 2 cups canned chick peas, drained and rinsed 2-3 medium sized beets, cooked or roasted, coarsely chopped 1 garlic clove, peeled and smashed 3 tablespoons lemon juice ¼ cup water ½ teaspoon ground cumin ½ teaspoon sweet paprika Garnish: Olive oil and flat leaf parsley Instructions

1. Place chick peas and chopped beets in the food processor along with the garlic, lemon juice, and water. Process mixture for about one minute. Add more water if needed to form a smooth and creamy consistency.
2. Add cumin and paprika and blend another 30 seconds to combine all ingredients.

Foodie Kids Fun Facts & Ideas

• Hot Pink Hummus makes a great lunch on whole grain flat bread or pita. Garnish with shredded carrots and sliced cucumbers.
•  For an after -school snack, serve fresh veggie dippers and homemade pita or tortilla chips.

Ingredients

1 tablespoon vegetable oil

2 teaspoons cornstarch

12 square wonton wrappers, thawed if frozen

2 tablespoons sesame seeds

1 teaspoon kosher salt

 

Instructions

Preheat oven to 375°F.

1. Stir together oil and cornstarch in a small bowl until combined.
2. Cut wontons into hearts with a cookie cutter. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture.
3. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.

Ingredients

½ teaspoon cocoa

1 teaspoon vanilla

2 teaspoons honey

2 cups Greek Vanilla or plain yogurt

2 cups fresh strawberries or raspberries

¼ cup chocolate chips

Instructions

1. In medium bowl, whisk together cocoa powder and vanilla.
2. Add honey and yogurt and stir until they’re well combined with cocoa mixture. It will turn light brown.
3. Spoon 2 tablespoons of yogurt mixture into the bottom of four clear glasses.
4. Top with some raspberries and repeat until all of the yogurt and raspberries are used up.
5. Sprinkle each parfait with chocolate shavings.
6. Serve or refrigerate until ready to serve

Ingredients

• One 8-ounce package cream cheese
• 1 tablespoon fresh chopped basil
• 1 teaspoon fresh minced chives
• 1 tablespoon fresh chopped parsley
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 6 flour tortillas
• 1 pound thinly shaved turkey
• 3 carrots, grated
• 1 cucumber, julienned

Instructions

• Mix the cream cheese, basil, chives, parsley, lemon juice, and sprinkle with salt and pepper together in a bowl.
• Lay out the tortillas and spread with the herb cream cheese
• Next, layer on the (optional) turkey, carrots and cucumber onto each tortilla.
• Like making sushi, roll the tortillas up tightly, then wrap in plastic wrap and refrigerate, about 1 hour.
• When ready to serve, unwrap the sushi rolls and slice into quarters.

Ingredients

8 6-inch wooden skewers

8 ounces cheese tortellini, cooked and drained

2 to 3 sticks of string Mozzarella cheese cut into 1/2 inch chunks

8 cherry or grape tomatoes

16 pitted Kalamata or green olives (or combination of both)

Drizzle of olive oil (optional garnish)

Grated parmesan cheese (optional garnish)

Chopped, fresh flat-leaf parsley and fresh basil (optional garnish)

Instructions

1. On each wooden skewer, thread the cooked tortellini (put each one on side ways, not through its hole), tomatoes, olives, and chunks of string cheese.
2. Garnish and serve immediately, or store covered in refrigerator until ready to use and garnish before serving.

Serves 1

1/3 cup oatmeal

1/3 cup unsweetened coconut milk

1/2 cup Greek yogurt

1 tablespoon cocoa powder

1/2 tablespoon chia seeds

1 teaspoon agave nectar (more if necessary)

3 large strawberries, sliced

Instructions

• Mix together all the ingredients, except for strawberries.
• Place one third of the oatmeal mixture into a jar or other airtight container, top with half of the strawberry slices. Add another layer of the oatmeal mixture, then top with the remaining strawberry slices. Top with the rest of the oatmeal mixture.
• Refrigerate overnight — your oatmeal will be ready to enjoy the next morning!

Great for pizzas, cinnamon rolls, hamburger, dinner rolls, monkeybread etc.

Ingredients

1 package yeast (or 1 Tablespoon of yeast)

1 tablespoon honey or maple syrup

1 cup warm water

1 teaspoon sea salt

2 tablespoons olive oil

2 cups AP flour

½ -1 cup white whole wheat flour

3 tablespoons butter, room temperature

2 teaspoons cinnamon mixed with 1 cup brown sugar

Instructions

• Combine honey or maple syrup and warm water. Sprinkle yeast on top and stir to blend. Allow to stand 10-15 minutes to proof.
• Mix remaining ingredients, flour ½ cup at a time into yeast mixture.
• Cover bowl and allow the dough rise in a warm place for about 30-45 minutes.
• Roll out dough on a floured work area into a rectangle, spread on butter, sprinkle with sugar and roll up from narrow side of dough.
• Slice onto equal pieces and place in a greased baking pan. Cover and let rise until doubled (about 1 hour)
• Preheat oven to 350 degrees F and bake 25-35 minutes depending on the size of your cinnamon rolls.
• Remo e from oven and serve warm or top with icing of your choice.

Ingredients

4 ounces (about 4 cups) baby spinach or arugula

1 large, ripe avocado–halved, pitted and diced

⅓ cup tahini (sesame seed paste)

1 medium lemon, juiced

2 tablespoons finely chopped fresh parsley, cilantro or dill

½ teaspoon ground cumin

Salt and freshly ground black pepper

Carrot and veggie sticks, pita chips or fresh pita bread for serving

Directions

1. Wash the greens in cold water and transfer to a large skillet with the water clinging to the leaves. Set the skillet over medium heat and cook, stirring often, until the greens are wilted, 3 to 4 minutes.
2. In a food processor, add the wilted greens, avocado, tahini, lemon juice, parsley, cumin, and salt and pepper to taste. Process with 2 tablespoons of water to yield a medium-thick consistency (add up to 2 more tablespoons of water if needed). Serve with veggies or pita chips.

Method

• Start with your favorite cupcakes or muffins.
• Frost with green buttercream frosting. Place a handful of cotton candy on top of a pretzel rod and insert the pretzel into the center of each cupcake.
• Volia- Happy Seuss Truffula Cupcakes

4 large eggs

2 teaspoons water

1/2 teaspoon kosher salt

1 tablespoon finely chopped mint

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

1 teaspoon finely chopped oregano

1 teaspoon finely chopped thyme

1 1/2 tablespoons unsalted butter

2 slices prosciutto

Coarsely ground black pepper

Grated Parm

• In a medium bowl, beat the eggs with the water and salt. Beat in the mint, parsley, chives, oregano and thyme.
• In a 10-inch nonstick skillet, melt the butter. Add the eggs and cook over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes.
• Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath.
• Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer.
• Scatter the prosciutto over the frittata and slide it onto a plate. Garnish with coarsely ground pepper and shaved Parmigiano and serve right away.