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


Recipe: Honey Rainbow Carrots

img_6321Simple, beautiful and delicious!

Of course, you can make these with traditional orange carrots for a gorgeous side dish.  I love the unique colors of the rainbow carrots, especially for a holiday celebration.  But, don’t limit these beauties to special occasions…. this dish is truly so simple to prepare you can make it on a busy weeknight.  Hope your family loves it as much as mine!

Honey Rainbow Carrots


  • 2 pounds rainbow carrots, peeled
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon salt

Cook carrots with about 1/2 cup of water over medium-high heat for 5-6 minutes in a large skillet.  Drain water.  Add butter, honey and salt back to carrots and toss over low heat until carrots are coated with sauce.  Display carrots on platter and garnish with salt and pepper, as desired.