Tasty Kids Nutrition Club Updates

I’m so far behind!

Here’s what we’ve been up to from January & February!  These kids are super smart, fun, creative and delightful.  I love spending Wednesday afternoons with them!

January –

Veggie Buddah Bowls Give these kiddos some ingredients and they create the most nutritious and eye-appealing dishes!  Carrots, quinoa, pinto beans, broccoli, celery, broccoli, and radishes were designed in amazing ways!  We talked about the food groups represented in their bowls and topped them with homemade lemon vinaigrette dressing.

February –

Sweet Potato Rosemary Fritters – Measuring, mixing, food processing, chopping and cooking on a griddle were all included in this week’s recipe.  Sweet potatoes rich in vitamin A and fiber were complimented by fresh chopped rosemary in these tasty treats.  Kids tried and enjoyed some new flavors and scents, too!

Red Fruit SmoothiesIn preparation for Valentine’s Day, we made smoothies with frozen cherries and strawberries, fresh spinach, unsweetened vanilla almond milk and ground flaxseed.  These were huge hits!

Strawberry Breakfast Creations – Keeping with the red-valentine theme, and taking advantage of a killer strawberry sale, the kids made breakfasts.  Giving them some confidence in making their own breakfast at home, they combined peanut butter, whole wheat frozen waffles and strawberries.  Their creations were incredible!


Stay tuned for more Tasty Kids Nutrition Club!

To see previous classes from 2016, click here:

December, November, October, September


Tasty Kids Free Printable!

So, I’ve been running a super fun after-school club for elementary aged kids teaching about food, healthy eating and nutrition topics!  It’s been a blast!!

Lots of parents have asked me to provide some of the recipes we’ve used in class.  I’ve decided to provide a brief glimpse into some successful projects we worked on last semester.

Your free printable is here!  Four recipes with ingredients, ideas for what the kids can help with, and talking points to chat about.

I hope you can use this in your local schools to spread the word about healthy eating with the next generation!

Cheers, Jenn


Tasty Kids Nutrition Club – December Update

Yep, I’m a little behind on the updates!  In December, this delightful group of kiddos celebrated the holiday season with a lot of excitement!

On the first week, the kids made healthy red and green foods to focus on the holiday colors.  We used a fun spiralizer to create zucchini noodles, or ZOODLES, and tossed them with fresh basil, tomatoes, mozzarella cheese, and Italian dressing for our own version of Caprese Salads.  The zoodles were a huge hit!

During the second club meeting, we continued with the Red and Green theme…. Red and green bell peppers rolled into herb cream cheese pinwheels were super tasty!  Watermelon, green grapes, cucumbers, and fresh mint salad topped off the afternoon.  I’m always thrilled when a child declares, “wow, this is yummy!” about a food they’d never encountered or tasted before!


For our final meeting of 2016, the kids created gifts for their parents.  We made a Spicy Hot Cocoa Mix, which helped them practice their measuring skills!


If you haven’t read the updates from SeptemberOctober, and November, be sure to check them out!

If you’re interested in bringing Tasty Kids Nutrition Club to your school, contact me!

Tasty Kids Nutrition Club – November Update

I think this extracurricular club may be one of my favorite professional gigs ever!  These kiddos are so enthusiastic and fun!  They are willing to try new foods each week.  I’m greeted with hugs and “what are we doing today?!” every time I see them.  It’s a true delight!!

We celebrated fall this month in full force!  During week 1, we learned about Fiber in apples, tasted apples in a variety of ways – fresh, dried, apple sauce, and juice – and we made beautiful apple nachos!  What are apple nachos?  They are spiralized Granny Smith apples topped with pumpkin seeds, oats, craisins, and soy nuts….then drizzled with caramel sauce!  YUM!

The kids’ creations were amazing!


During week 2, we learned about orange foods that contain Vitamin A and how this nutrient helps our eyes, skin and immune system.  We made Pumpkin Spice Energy Bites (Delish!) and tasted other Vitamin A-rich foods like carrots, dried apricots, sweet potatoes and kale.


In week 3, right before Thanksgiving, we made mini pumpkin cheesecakes in a cup.  The kids loved them!  The healthier ingredients included pumpkin yogurt and light cream cheese, piled on top of vanilla wafers and topped with pecans.  Gratefulness for all we have been given was one of our main topics of conversation while prepping our treats.


If you haven’t read the updates from September and October, be sure to check them out!

If you’re interested in bringing Tasty Kids Nutrition Club to your school, contact me!



Tasty Kids Nutrition Club – October Update

We have had a LOT of fun in our Tasty Kids Nutrition Club at a local charter school!  If you missed the September update, be sure to check it out!

img_5804First week of October we explored the Dairy Group!  The kids made yogurt parfaits using vanilla yogurt, granola, strawberries, grapes and pumpkin seeds.  They also learned how protein and calcium are important for growing bodies.  At the Tasting Station, we had high calcium foods to try – cheese, kefir and almond milk.  Surprisingly to me, the kids really liked the kefir drink…. asking for seconds and wanting to take the leftovers home!  Yes!

Second meeting brought us to the Protein Group!  Students tasted high protein foods like tuna, tofu, soy nuts and pumpkin seeds.  Using food labels, they calculated their protein intake and compared it to what they need each day.  Finally, at the Chef’s Station, we made Black and White Bean Tacos with Avocado Lime Cilantro sauce.  Mmmmmmm!!

For the final week in October, we celebrated Halloween with some holiday-inspired fruit creations.  Grape-raisin-craisin spiders!  And, candy-corn colored fruit parfaits!

We had kiddos trying new foods again this month – avocado, tuna, tofu, vanilla yogurt, pumpkin seeds, mandarin oranges and dried cranberries!

Interested in bringing Tasty Kids Nutrition Club to your school?

Contact me!


Tasty Kids Nutrition Club – Sept Update

I have the distinct privilege of leading and organizing an after-school club at a nearby charter school.  Tasty Kids Nutrition Club started this month, and it’s been a TON of fun!  I hope to keep you updated here as to what we’ve been up to!

First meeting we focused on the USDA My Plate way of planning a meal.  The kids sorted some food picture cards into food groups, and made up pretend meals.  Or, they tried to figure out what food groups were included in their dinners the night before.

At the Chef’s Station, we made some delicious (and messy!) granola bars!  Kids learned about measuring ingredients, using food-handlers gloves (although they were too big for most of those little hands!), and following a recipe.  Our almond butter oatmeal granola bars were a big hit & each student took home a big square.



Second Meeting we celebrated Build-A-Better-Breakfast Month with Waffle Nutella Fruit Pizzas and Peanut Butter Banana Sushi.  Creative and excited minds were hard at work!  Check out their gorgeous treats!  Some kids tried whole wheat waffles or nutella for the first time.  I loved introducing them to some new foods!

Third Meeting introduced the vegetable food group, with the intent of encouraging the students to eat more of them every day!   We did some word searches targeting GREEN vegetables and PURPLE vegetables, including some they’d never heard of before.  At the “Unusual Veggies” table, an assortment of less common vegetables awaited them.  They could smell, touch, cut into, and taste these new foods.  Do you know what all of these foods are?


At the Chef’s Station, we created some veggie snacks.  The kids named them “Rainbow Wraps” and “Veggie Sushi.”  Proudest moments were when two kiddos tasted and LOVED red bell pepper, while two others were converted to enjoy sugar snap peas!  Success!

Here are the resources used: