Let's Move Logo
Let' Move Blog

Let's Move Blog

Posted by Emma Kenney, New Mexico on August 16, 2012
“I decided to make this recipe because nectarine salsa is my favorite! I could eat it on anything,” says Emma. “I chose a wrap because they are fun to take in my lunchbox.”  Emma likes to have these with corn-and-black bean salad, blueberries and strawberries, and milk.  –Emma Kenney, age 9, New Mexico Makes 4 servings Ingredients:
Posted by Tarteel Idais, New Jersey on August 16, 2012
"I first made this recipe when I was about 4 years old," says Tarteel. "What inspired me to create it is that me and my whole family always loved salmon as our fish of the month. One story I can tell you about this wonderful recipe is that salmon was the first type of fish I ever had." Tarteel serves this with a berry smoothie. –Tarteel Idais, age 9, New Jersey Makes 4 Servings
Posted by Ella Barrett, New Hampshire on August 16, 2012
"I came up with this lunch because I like to eat burritos, and sometimes my Mom packs them for my lunch at school. I serve homemade pineapple salsa with the burrito," says Ella. She likes to have this with a berry smoothie made with Greek yogurt, as well as a side salad.—Ella Barrett, age 8, New Hampshire Makes 4 servings Ingredients:
Posted by Aaron Beckman, Nebraska on August 16, 2012
Dad Kenneth writes: "Operation Apple Alien Status Report. Mission: Make and eat an out-of-this-world lunch that is fun and nutritious: 1) Assemble Apple Alien and place it on launch pad (plate). 2) Remove Apple Alien's antennas and prepare for take-off.
Posted by Kayla Wayman, Montana on August 16, 2012
“I do a lot of cooking with my family, and we do homemade pizza a lot. It’s fun, since everyone can choose what they would like on their own pizza,” says Kayla. “I always like to use things from my own garden, such as the spinach, basil, and cherry tomatoes.” She enjoys this with milk and an apple with cinnamon. –Kayla Wayman, age 9, Montana Makes 1 to 2 servings
Posted by Kyle Moore, Missouri on August 16, 2012
"I was trying to think of something for lunch, and I found these [ingredients] in the fridge and spice cabinets," says Kyle, who recommends serving this pasta with a small fruit salad on the side. –Kyle Moore, age 12, Missouri Makes 6 servings  Ingredients: 1 pound linguine 3 tablespoons olive oil 2 garlic cloves, minced
Posted by Rachel Goldsmith-Levitt, Massachusetts on August 16, 2012
Posted by Samuel Hightower, Maryland on August 16, 2012
Posted by Annalee Carroll, Maine on August 16, 2012
Annalee’s family are big fans of sushi and dumplings, and decided to make them at home. “We make a large batch of dumplings and freeze them on trays so that they are a fast meal choice,” says Annalee’s mom, Marydale. They also make veggie sushi with carrots, cucumbers, and avocados. –Annalee Carroll, age 12, Maine  Makes 6 to 8 servings
Posted by Michael Prados, Louisiana on August 16, 2012
"I am the JR. Food Critic from Louisiana," says Michael. "I love to cook with my family and go on food adventures. We made up this fish taco recipe. You can see my other dishes at jrfoodcritic.com." –Michael Prados, age 12, Louisiana  Makes 4 to 8 servings  Ingredients:
Posted by Myka Smith-Jackson, Kentucky on August 16, 2012
"I was on the Internet, and was thinking, You know, anything can be made into a wrap. So I decided that I'd make a curry chicken wrap," says Myka. "For a side: sliced strawberries and a fruit and yogurt smoothie." Myka's recipe calls for grilled chicken, but you can use any kind of cooked chicken. –Myka Smith-Jackson, age 8, Kentucky Makes 2 to 4 servings
Posted by Alexander Aylward, Indiana on August 16, 2012
"These are my favorite foods, and we came up with this when we put them all together," says Alexander. "This is my actual lunch a lot of the time." While the recipe calls for grilled chicken, you can use any type of cooked chicken or even slices of turkey breast. Alexander likes to have this with milk and some blueberries or raspberries for dessert. –Alexander Aylward, age 8, Indiana
Posted by Elena Guylay, Idaho on August 16, 2012
Posted by Haley Matthews on August 16, 2012
Posted by Deborah Goncalves, Florida on August 16, 2012
“I came up with this lunch because my grandmother always made this for my mother and taught the recipe to her,” says Deborah. She likes to serve this with a baby arugula and greens salad with a blue-cheese vinaigrette and watermelon cut up to look like fries. –Deborah Goncalves, age 12, Florida Makes 6 servings Ingredients: 2 cups bulgur wheat