Produce for Kids®

Produce for Kids – Get Healthy, Give Hope

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The cards are color coded by category, Desserts,Breakfast, Lunchbox Faves and Delectable Dinners – Pick some up at your participating retailer.

 

While I love sweets, I also eat healthy food (I do, I swear!) and am always looking for new ways to prepare fresh veggies for my family. Our new favorite (well. mine, anyway) is recipe from plated.com with kale, quinoa, butternut squash and apple. Good timing – I’m getting lots of kale from my farm share and needed a new delivery vehicle for it.

All of the produce is so wonderful this time of year, fresh and local is the best, of course, and finding good recipes for all that bounty is easy with people like Produce for Kids helping out. Produce for Kids has launched its annual campaign with major supermarket chains across the country, including our local Stop & Shop stores, to help raise money for Our Family Foundation.

The Produce for Kids philosophy is simple and wonderful: to promote healthy lifestyles for children by educating both kids and parents about the benefits of eating fresh fruits and vegetables while supporting children’s charities and local children’s hospitals (including those affiliated with Children’s Miracle Network®).

So the scoop? The more fruits and vegetables you buy, the more the participating stores can donate to help other children. A win-win if you ask me.

Here is one of their yummy recipes – I’m making it without the caramel dip (not because it’s healthier but because there’s none in the house – on purpose).

Banana Fro-Yo

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Serves 4
Preparation Time: 30 minutes
Ingredients:
·   2 bananas, peeled, chopped
·   3 cups lowfat yogurt
·   1 cup pineapple, cored, chopped
·   ¼ cup caramel dip
Directions:

1.     Place bananas in freezer bag and freeze overnight.

2.     Blend bananas, yougurt and pineapple in blender until thick and smooth.

3.     Portion and freeze for 25 minutes.

4.     Drizzle with caramel dip and serve.

Produce for Kids® is a philanthropic organization bringing the produce industry together to educate consumers about healthy eating with fresh produce and raise funds for local children’s non-profit organizations. Since its creation in 2002 by Shuman Produce Inc., Produce for Kids has raised more than $4.2 million to benefit kids. To learn more about Produce for Kids and healthy eating, visit http://www.produceforkids.com, Facebook, Twitter, Pinterest or Instagram.

June 7 – August 8 – program dates.

I received no compensation for this post but a goodie bag that I will share when I get it.

Healthy Schools, Healthy Minds and a gift card from Stop & Shop

Getting kids to make healthy choices is an on-going process (and for some adults, too) so it’s great when you have some new recipes to help out -and I always welcome a little creative help, especially from a nutritionist. So thanks to Stop & Shop for some healthy and yummy recipes to incorporate produce into easy to make and delicious recipes. We have a huge bag of apples we just picked and I need some healthy recipes (I can’t very well serve apple pie all day).  So here is a great healthy breakfast cookie recipe. They had me at cookie.

Stop & Shop is also offering to a reader a chance to win a $25 gift card – follow the easy instructions below.

Nutty Breakfast “Cookie” 

Serves 12

Preparation Time: 35 Minutes

Ingredients:

  • 2 large eggs
  • 1 tsp. vanilla extract
  • ½ cup honey
  • 2 Tbsp. olive oil
  • ¼ cup pistachios, chopped (use other nuts or soy nuts if allergies are a concern)
  • ¼ cup cashews, chopped
  • ½ cup banana, peeled, mashed
  • 1 ½ cup apples, peeled, cored, diced
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 ¾ tsp. cinnamon

Directions:

1. Preheat oven to 350°F.
2. Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in large mixing bowl.
3. Combine oats, flour and cinnamon in separate mixing bowl.
4. Combine wet and dry mixtures until thoroughly mixed.
5. Separate into ⅓ cup portions. Place portions on parchment lined baking sheet about ½-inch apart.
6. Bake for 20 minutes, or until firm. Remove from oven and cool on cooling rack until warm.

Nutrition Information:

Nutty Breakfast “Cookie”  Calories 439; Fat 11.98g; Protein 12.94g; Carbohydrate 71.24g; Fiber 6.36g; Cholesterol 53mg; Sodium 23mg; Calcium 45mg; Vitamin A 110 IU; Vitamin C 2.16mg; Iron 3.89mg

This recipe was provided by Stop & Shop and they are doing even more to get produce into kids’ diets. How?

Stop & Shop and Produce for Kids are teaming up to host the second annual Healthy Schools, Healthy Minds campaign through October 20th, local shoppers can contribute to this cause and support your local schools by adding produce to their Stop & Shop shopping lists. During the campaign, participating fresh fruit and vegetable suppliers will make a donation based on consumption of their fresh produce items to DonorsChoose.org, which will support local classroom projects.

Shoppers can be on the lookout for the Produce for Kids display unit, featuring characters from popular Sprout shows, LazyTown™ and Noodle and Doodle, in the produce section of their local Stop & Shop store. The more items shoppers add to their shopping lists, the more local classrooms will benefit!

Stop & Shop will also feature the Ideal Meals™ program from Produce for Kids in the produce department. Ideal Meals cards provide 12 quick, easy, and healthy chef-created/dietitian-approved complete meal solutions for breakfast, lunch, dinner and desserts.

Stop & Shop also has a fun Pinterest board- Family Sweepstakes – Party with your Produce.

How to win that gift card?a Rafflecopter giveaway

I received a gift card from Stop & Shop for sharing about this campaign.

A Healthy Start

I spent yesterday hanging out and eating with a bit of shopping thrown in. Okay, so all of my get-togethers were food based and it was all a fun, highly caloric day (flowers, chocolates, gifts, you know) but now back to my real life (you know Mother’s Day is over when the sink is full of dirty dishes and the beds are unmade).  Feeding my family healthy food that I actually want to make have time to pull off  and that they will eat is tough, so I love when I get some help in that department. Always on the lookout for good (read: new) recipes so it was great to find this. Stop & Shop is running a campaign that gives you great recipes and helps raise money for children’s cancer research. Bonus.

Here is what I learned:

Produce for Kids® just launched its annual Get Healthy, Give Hope campaign, including Massachusetts Stop & Shop stores, to help raise money for local children’s cancer research.   Thanks to the annual Get Healthy, Give Hope campaign hosted by Stop & Shop Supermarket Company, and Produce for Kids, the more produce shoppers add to their shopping lists the more hope they can give to local children.
Produce for Kids is excited to kick off this year’s campaign with a new partnership with Sprout® and LazyTownTM which will run through May 31st. Ideal Meals offer shoppers chef-created/nutritionist-approved easy solutions for breakfast, lunch, dinner and dessert. Featuring fresh fruits and vegetables as the main ingredients, Ideal Meals are great for busy families who crave fast meal options that aren’t fast food.

Below are some delicious and healthy ideas – perfect for Memorial Day weekend or any regular week night, too. Perfect timing because I am in a bit of a recipe rut!

Serves 4
Preparation Time: 30 Minutes
Ingredients:
·   1 lb. ground turkey
·   1 cup panko breadcrumbs
·   1 egg
·   1 Tbsp. fresh basil, (or ⅓ Tbsp. dried) chopped fine
·   1 cup mushrooms, washed/dried, sliced
·   ½ medium sweet onion, sliced
·   2 Tbsp. butter
·   4 slices, deli style mozzarella cheese (¾ oz. each)
·   1 large tomato, sliced
·   4 whole grain burger buns
Directions:
1. In large bowl, mix breadcrumbs, egg, basil, and salt. Once mixed, add ground turkey and mix well. Make patties about the size of the bun.
2. In frying pan, on medium/high heat add butter, mushrooms and onions and cook about 10 minutes until tender and brown. Turn heat to low and keep warm.
3. Pan-fry or grill, on medium heat, burgers until firm (about 4-5 minutes a side).
4. Assemble bun with burger, cheese, tomato and onion/mushroom mixture.
Serves 4
Preparation Time: 5 minutes
Ingredients:
·   1 apple, cored, sliced
·   4 rainbow peppers, seeded, sliced
·   ½ mango, skinned, diced
·   ½ fresh lemon, juiced
·   2 Tbsp. olive oil
Directions:
1. Thoroughly toss apples, peppers, mango, lemon juice and olive oil in a bowl.
2. Season with salt and pepper, as desired.
Nutrition Information:
Turkey Burgers & Rainbow Salad Calories 689; Fat ; Protein ; Carbohydrate ; Fiber 14g; Cholesterol 154mg; Sodium 606mg; Calcium 34%DV; Vitamin A 41%DV; Vitamin C 160%DV; Iron 25%DV
Serves 4
Preparation Time: 30 Minutes
Ingredients:
·   8 oz. uncooked pasta (whole wheat or multi-grain)
·   1 medium sweet onion, peeled, chopped
·   2 Tbsp. unsalted butter
·   2 cups fresh spinach, chopped
·   2 cups mushrooms, washed/dried, chopped
·   ½ cup kalamata olives, sliced (this will have to be left out, sadly)
·   1 tsp. olive oil
·   Salt, as needed
Directions:
1. Preheat Heat oven to 400° F.
2. Cover cookie sheet pan with parchment paper or use a non-stick pan and lay onion pieces and mushrooms on pan. Season very lightly with salt and pepper. Roast in oven for 15 minutes. Remove from oven, set aside until easy to handle.
3. While vegetables are roasting, cook pasta according to package directions. Once cooked, drain and toss with tsp. olive or vegetable oil and set aside.
4. In large frying pan, melt butter on medium high heat, add roasted onions and mushrooms. Stir for 2 minutes. Turn heat to medium, add spinach and sliced olives and cook 2 minutes. Add pasta, stir and season with salt as needed. Turn off heat and cover if needed to keep warm.
Serves 4
Preparation Time: 5 minutes
Ingredients:
·   1 bag of packaged salad
·   1 apple, cored, sliced
·   4 Tbsp. red wine vinaigrette
Directions:
1. In a bowl, add packaged salad and sliced apples.
2. Drizzle with vinaigrette.
Nutrition Information:
Garden Vegetable Pasta & Fresh Salad Calories 501; Fat ; Protein ; Carbohydrate ; Fiber 6g; Cholesterol 33mg; Sodium 545mg; Calcium 34%DV; Vitamin A 46%DV; Vitamin C 86%DV; Iron 19%DV
 
Serves 4
Preparation Time: 12 minutes
Ingredients:
·   4 (6-inch) bamboo skewers
·   1 premade pound cake
·   8 strawberries, whole, leaves hulled
·   8 raspberries, whole
·   1 cup pineapple, cored, chunked
·   4 Tbsp. chocolate syrup
Directions:
1. Cut pound cake into 4 1×3-inch rectangles and 8 1×1-inch squares.
2. Place 1 1×3-inch piece cake on plate, stick skewer in middle.
3. Add strawberry, raspberry, pineapple and 1×1-inch piece of cake to skewer.  Repeat with another strawberry, raspberry, pineapple and 1×1-inch piece of cake.
4. Drizzle with chocolate syrup.
Nutrition Information:
Chocolatey Fruit Tower Calories 354, Fat 2.5g, Protein 12g, Carbohydrate 52.1g, Fiber 2.4g, Cholesterol 9mg, Sodium 280mg, Calcium 348mg, Vitamin A 529 IU, Vitamin C 44.4mg, Iron 1.4mg
To find other great recipes revolving around fresh produce visit: http://www.produceforkids.com – I really liked their breakfast boosters and lunchbox ideas.
Have to say these look like they will make the cut. I’m heading to the market now. Will let you know how we fare!
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