Easy Snack Recipes for National Nutrition Month
February 14, 2013
Try a Frozen Yogurt Fruit Cup for an easy snack recipe during March this year, and join us in celebrating National Nutrition Month 2013!
Frozen Yogurt Fruit Cup
Serves 6
Ingredients:
1 banana
8 ounces plain low-fat yogurt
4 ounces frozen berries, thawed with juice
4 ounces crushed pineapple canned in natural juice, with juice
Directions:
- Line 6 muffin-tin cups with paper baking cups.
- Dice or mash banana and place in a mixing bowl.
- Stir in remaining ingredients.
- Spoon into muffin cups and freeze at least 3 hours or until firm.
- Before serving, remove paper cups and let stand 10 minutes.
Nutritional Information Per Serving:
68 calories 0.6 g fat 0.3 g saturated fat
2.5 mg cholesterol 32.2 mg sodium 2.5 g carbohydrate
14 g dietary fiber 2.8 g protein
Recipe provided courtesy of Eat Right Press, from Healthy Eating, Healthy Weight for Kids and Teens by Jodie Shield, MEd, RD and Mary Catherine Mullen, MS, RD. Academy of Nutrition and Dietetics ©2012.
You can find more recipes for National Nutrition Month in the Recipe Handouts section of the web site.
Need more easy snack recipes? Check out these resources!
25 Healthy Snacks for Kids – Academy of Nutrition and Dietetics downloadable handout!
Relish – Healthy Snacks for Kids
Get Your Plate in Shape with Fruits and Veggies
March 22, 2012
Our fan, Karalee, wins recognition this second week of the Challenge for shaping up her snack with fruit – strawberries, strawberries, strawberries! Remember that small changes are the most sustainable. Simply adding a serving of fruit to a snack is an easy way to shape up your plate.
Congrats, Karalee, you now get a chance to win HKC Explore MyPlate wristbands and a fun, healthy-themed T-shirt!
And speaking of recognition, we are so excited to share with you that our very own, Vickie James, RD, LD, has just been inducted into the MDPA Hall of Fame! The Marketing Disease Prevention + Awareness (MDPA) Hall of Fame is designed to honor those who have made substantial strides in helping to improve health through better efforts in marketing, communication, and improving awareness of important health issues. The focus of those inducted in this year’s class will be based on their contributions to fighting the epidemic of childhood obesity.
A hallmark of the Healthy Kids Challenge® is making healthy easier through our “Healthy6 messages”. When kids like Karalee find it easy to eat juicy, fresh strawberries for a snack every day, it is real world proof that “Fruits and Veggies Every Day the Tasty Way” is not only achievable, but sustainable. Find more simple, every day ways to add fruits and veggies to your day on our Healthy6 web pages.
Remember to show us how YOU shape up kids’ plates during this National Nutrition Month by sending your photos to healthy.me@healthykidschallenge.com!
Take the Get Your Plate in Shape Challenge
March 1, 2012
Kids and families: We are issuing you a healthy CHALLENGE to Get Your Plate in Shape during this 2012 National Nutrition Month.
Starting today, send us pics of your kids and families showing your plates in shape — in MyPlate shape, that is — and tell us what you did to shape ‘em up! Send photos of your kids and family shaping up their plate to healthykids98@gmail.com. Look for your photos featured on Facebook and at www.healthykidschallenge.com, and a chance to become the overall “Challenge” winner!
Enjoy one simple way to get your plate in shape every day throughout National Nutrition Month on Facebook (LIKE us on Facebook) and all our social networking sites.
To get you off to a great start, here are simple tips to improve your plate’s shape!
- Create Color. Fill half your plate with a variety of colorful fruits and veggies! Use fresh, canned, frozen or dried to appeal to any age or taste.
- Add Whole Grains. Make “half your grains whole” by adding brown rice or barley as side dishes, or 100% whole wheat breads to your plate.
- Choose Lean Proteins. Use lean meats; fish, white chicken and turkey meat, extra lean beef and pork. Use lean cooking methods such as baking or broiling. Include beans and lentils in casseroles and side dishes.
- Include Low Fat Dairy. Get a healthy dose of calcium by drinking 1% or skim milk at meals! Use low fat cheeses, sour cream and yogurt in dishes.
- Take the Challenge! Get Your Plate in Shape in March for National Nutrition Month. Send photos of your kids and family shaping up their plate to healthykids98@gmail.com. Be sure to tell us what you did to get it in shape! Look for your photos featured on Facebook and at www.healthykidschallenge.com, and a chance to become the overall “Challenge” winner!
Eat Right with Color Challenge: Week 5
April 1, 2011
Thank you for participating in the Healthy Kids Challenge Eat Right with Color Challenge during National Nutrition Month 2011. Every weekday of March we have posted on Twitter a new daily color-eating challenge. Our “final four” are here for you. (Coincidentally, the NCAA Final Four is this weekend, but that’s another blog post…)
Week 5 – March 28-31, 2011
1. Try veggies in a veggie – stuffed peppers – for a great tasting snack or side dish. See Del Monte’s healthy recipes for ideas!
2. Canned Counts. Open up a can of veggies or fruit and enjoy for a healthy afternoon snack!
3. Delicious Dessert. Plan to eat fresh or canned fruit for dessert after every evening meal, instead of high fat or sugary options.
4. Dip It. Plan to snack on fresh veggies and add a tasty low-fat dip.
Remember, if you completed the Eat Right with Color Challenge and you tell us about it, you can enter to win a “colorful” prize! Leave a comment here or email tammy@healthykidschallenge.com !
Eat Right with Color Challenge: Week 4
March 25, 2011
Kids learning tasty ways to eat green bell peppers
Congrats on making it through week 4; you’re in the home stretch! Here are this week’s Eat Right with Color Challenges for March 21-25, 2011:
1. Color Champions! Increase your kids’ fruit and vegetable intake by trying any one of the tasty winning recipes from last year’s Stirring Up Health Recipe Contest.
2. Eat Right with White. White foods have colorful nutrients too! Kids can try mushrooms and onions on top of a grilled steak, a fresh garden salad, and sliced bananas.
3. Fresh, frozen or canned: It’s easy for kids to eat an additional serving of veggies at dinner tonight. Try an easy Del Monte recipe with added veggies.
4. Go Green! For lunch kids can enjoy a leafy green salad before they eat anything else.
5. Change the texture: Use pureed fruits (berries, apples, peaches, pears) to top kids’ pancakes, French toast or waffles! So different and so yummy!
Hang in there for the final four challenges next week!
Eat Right with Color Challenge: Week 3
March 17, 2011
Congratulations on making it through week 3 of the Eat Right with Color Challenge. Here is a summary of this week’s daily challenges. Remember to keep it up on the weekends! You’re halfway there!
1. Veggie Fresh. At the market, make it a point to purchase some fresh vegetables on sale and eat them for a meal within 24 hours.
2. Color your snack with calcium. Try low-fat cheese and apple slices, use blended low-fat cottage cheese as a veggie dip, top canned fruits with low-fat yogurt, or drink a glass of low-fat milk.
3. Canned on hand? Eat a can of veggies from your pantry. Keep a good supply using Del Monte’s handy pantry list.
4. Be Creative! Combine different fruit and veggie colors and flavors. Strawberries/bananas, tomatoes/peppers, or pineapple salsa.
5. Nature’s Fast Food. Carry home-made fruit snack packs when traveling or on the go!
Coming up next week are colorful recipe and texture challenges…
Eat Right with Color Challenge: Week 2
March 10, 2011
White and yellow colored corn on the cob
Welcome back to Healthy Kids Challenge Eat Right with Color Challenge! How did you color your daily diet this week? Was it easier than last week?
Week 2 – March 7-11, 2011
1.Rate Your Plate! Find out how you rate when it comes to making daily meal choices. http://www.eatright.org/NNM/content.aspx?id=5334
2.Color your plate with whole grains & explore the variety! Try barley, brown rice, bulgur or quinoa; in a soup, side dish or salad.
3.Fruit Snacks. Try fruit as part of one snack each day. Choose from your favorite fruit – fresh, frozen, canned or dried!
4.Veggies PLUS. Eat an additional serving of veggies for dinner every day; Del Monte’s Recipes for Wellness make it easy!
5.Healthy Dessert Alert. Have applesauce, fruit cocktail, or canned peaches for dessert.
Remember the weekends count too! Here’s what to do: Pick one of this week’s challenges and repeat it on Saturday. Repeat it again on Sunday, or pick another for Sunday. It’s simple!
Coming up…canned veggie ideas and more!
Healthy Kids Challenge’s Eat Right with Color Challenge
February 28, 2011
We love a good challenge! So we’ve created the Healthy Kids Challenge Eat Right with Color Challenge. Eat Right with Color is this year’s National Nutrition Month theme.
Our challenge to you for the month of March:
Eat Right with Color every day of National Nutrition Month!
Don’t worry, we’re here to help. Every weekday we’ll give you a different Eat Right with Color Challenge by posting it on Twitter. You’re not off the hook on the weekends, you may choose any two of the previous challenges to take on Saturdays and Sundays.
If you do this, and tell us about it, you could win a “colorful” prize!
