Healthy Youth Program

The Healthy Youth Program officially sunset on June 30, 2019. We extend a heartfelt thank you and farewell to all of our partners, community members, and supporters who have helped so many youth and families make healthful changes in their lives. On behalf of the entire HYP staff, we will genuinely miss this work!

The Gardens

boys planting

The Healthy Youth Program managed three school gardens in Corvallis where we worked with students, teachers, and volunteers, hosted our classes, workshops, and camps, and provided fresh produce to families in need. Management of these gardens was returned to the Corvallis School District at the sunset of the Healthy Youth Program on July 1, 2019.

Lincoln Garden

Información en Español

lincoln garden

 

Lincoln Garden, located at Lincoln Elementary School in South Corvallis, is a gathering place for children and families to learn the connection between a healthy environment and a healthy lifestyle while growing, preparing, and enjoying fresh produce.  During the school day, Lincoln Garden is an outdoor classroom for Lincoln Elementary students.  Healthy Youth Program garden educators provide garden-based activities connected to state standards that enrich curricula.  After school, Lincoln Elementary students participate in Lincoln Garden Club, where they explore the joy of gardening and taste its rewards. Volunteers from OSU, Lincoln parents, and the community help to maintain Lincoln Garden through monthly work parties (Tend, Mend, and Mingle/Cultivamos y Charlamos en el Jardín), and during the summer the garden is cared for through our High School Summer Internship program. Visit the sections below to learn more about Lincoln Garden! 

Nutritional information for fruits and vegetables grown at Lincoln Garden can be found here: Garden Signs.

Classroom Connections

students at lincoln schoolClassroom Connections at Lincoln Garden aims to:

  • Integrate garden learning into the classroom curriculum
  • Increase place-based learning experiences related to classroom curriculum
  • Increase student’s connection and relationship to nature
  • Increase student’s knowledge of where their food comes from
  • Provide new food experiences to students and encourage them to taste fresh produce
  • Teach children about the importance of making healthy food choices

Kid Friendly Gardening Tip: Kids like veggies that they can eat raw. Plant colorful, fun varieties like cherry tomatoes, lemon cucumbers, mini-bell peppers, easter egg radishes and dinosaur kale!

Kid Quote: "I've never liked this but now that I eat it straight from the ground, it's so good!" --Lily Blue

Volunteering at Lincoln Garden

 

NEW: Monthly Garden Work Parties at Lincoln Garden!

Tend, Mend & Mingle: Lincoln Elementary 

8am-10am in the Lincoln School Garden on the 1st Thursday of the month

No Work Parties Dec/Jan

Coffee & Bagels provided!


The Healthy Youth Program invites you to join us once a month for Tend Mend & Mingle in two of our school gardens. These events are a chance to gather to work on garden-related projects, and build community through hands-on/minds-on service learning projects.  

All are welcome!

How to Volunteer:

1. Check in as a visitor at the school office

2. Meet our Garden Manager, Aliesje at the school garden

3. Enjoy light garden work, snacks and coffee!
 

Contact hyp@oregonstate.edu or visit our website for more information.

 

Other volunteer opportunities are available at Lincoln Garden for:

  • Parents of Lincoln Elementary School students
  • OSU student groups
  • High school students 
  • Corvallis Community members 

Please contact us for more information: hyp@oregonstate.edu

Our Garden Story

The Lincoln Garden, located in the heart of the South Corvallis community, is one of the longest-lived school gardens in the Corvallis area. It was established more than 15 years ago! Nestled between Lincoln Elementary School and the soccer fields, this garden has a rich and varied history of care and use. 

Many community members and organizations have tended the garden alongside Lincoln students over the years. Some of these include Corvallis Environmental Center’s Edible Corvallis Initiative, former Corvallis Parks and Recreation AmeriCorps service member, Ronjon Datta, and South Corvallis resident, Cheryl Good. Cheryl originally began a Lincoln Garden webpage and more details on the earlier garden can be found there

In September 2012, the Healthy Youth Program took on the role of managing the Lincoln Garden, and it was utilized mainly for after school programming with the Lincoln Lion’s Den. 

In the spring of 2013, in collaboration with Lincoln administrators, the Healthy Youth Program was awarded a generous grant from Spirit Mountain Foundation to reinvigorate this South Corvallis gem. In keeping with Cheryl’s original intent to provide a garden space for both children and the greater community, we set out to not only double the garden’s growing capacity, but also to increase and diversify its use. 

Our vision is for the Lincoln Garden to become a highly valued community resource where students and their families come together to grow, harvest and enjoy healthy, freshly harvested produce. We are well on our way thanks to the help of many community volunteers!  Interested in helping?  Please visit our volunteer page.

Pauling Pride Garden

The Healthy Youth Program has partnered with Linus Pauling Middle School (LPMS) to manage the Pauling Pride Garden and increase student participation in this outdoor learning space. Through a collaboration with the 8th grade STEM classes, the Healthy Youth Program Garden Educator provides opportunities for LPMS students to explore their garden, learn how to grow fresh fruits and vegetables, and investigate the important link between a healthy environment and a healthy lifestyle.

Our Garden Story

In 2013, the Healthy Youth Program (HYP) announced the addition of the Pauling Pride Garden at Linus Pauling Middle School (LPMS) to our programs! This terrific garden plot and greenhouse had been well-maintained by Master Gardener volunteers for many years prior; the HYP garden team was thankful to have “inherited” such a loved space! We hope to continue working with interested volunteers and LPMS students to maintain this garden space.

As the HYP continues to expand school programs at Lincoln Garden (Lincoln Elementary School) and Spartan Garden (Corvallis High School), it is exciting to be able to bridge the gap by reaching middle school students at the Pauling Pride Garden.

LPMS students and volunteers help plant, tend, and harvest a thriving Pauling Pride Garden while learning the science behind the practice. Our Junior Master Chefs Camp has been offered for several summers at Pauling Pride Garden, following our model for using and maintaining the garden in the summer. Late-season plantings are included in all our summer camp curricula, so school students will have plenty of fruits and vegetables to harvest and enjoy when they return in the fall.

Pauling Pride Garden

Monthly Garden Work Parties at Pauling Pride Garden!

Tend, Mend & Mingle

Linus Pauling Middle School

Tend, Mend, and Mingle

9am-11am in the Pauling Pride Garden on the 3rd Thursday of the month

No work parties in Dec/Jan.

Coffee & Bagels provided!


The Healthy Youth Program invites you to join us once a month for Tend Mend & Mingle in two of our school gardens. These events are a chance to gather to work on garden-related projects, and build community through hands-on/minds-on service learning projects.  

All are welcome!

How to Volunteer:

1. Check in as a visitor at the school office

2. Meet our Garden Manager, Aliesje at the school garden

3. Enjoy light garden work, snacks and coffee!
 

Contact hyp@oregonstate.edu or visit our website for more information.

 

Spartan Garden

The Healthy Youth Program partnered with Corvallis High School (CHS) to develop the Spartan Garden, which serves as a place-based outdoor learning resource for the school. In the Spartan Garden, students of all ability levels learn where their food comes from and the value of eating plenty of fresh fruits and vegetables.  Spartan Garden produce is used for healthy snacks during lunch and break, in the school cafeteria, and is given to any students helping to maintain the garden. Our Chefs in the Garden summer day camps help keep the Spartan Garden vibrant during the summer, and any excess produce is donated to area food banks.  

Visit the sections below to learn more about the Spartan Garden!

 

S.P.E.A.R Summer Internship

S.P.E.A.R. Summer Internship:

Classroom Connections

The Spartan Garden provides an easily accessible outdoor learning resource, where classroom connections can be made to multiple disciplines. The Healthy Youth Program’s garden educators work with CHS students and teachers to make these connections. Below is a list of some of the CHS student projects in the garden:

  • Kevin Skillings' woodworking students built the vegetable washing sinks and two of the main garden sheds;
  • Brian Wake's horticulture students participated in the development of the Spartan Garden by creating beds, weeding, mulching, and planting.  They experimented with cover crops, learned about soil properties, and tested growing media with visits from a Healthy Youth Program garden educator;
  • Britten Clark-Huyck's Botany students continue to explore cover crops and soil properties in the garden, as well as growing plant starts;
  • Julia Lont's art student designed and constructed the "Spartan Garden" sign - the carrot that hangs over the entrance;
  • Julia Lont's art classes used pumpkins and other garden produce to create a still life art project;
  • Julie Williams' sustainability classes have done various projects in the garden including using spinach, beets, strawberries, and pumpkins from the garden to make delicious Pumpkin Pie, Cucumber-Pear, and It’s Easy Being Green smoothies and juices to share with the rest of CHS during morning break;
  • Kristen Hackethorn's senior foods students harvested fresh produce to make a capresse salad, and tasted three dishes prepared from different squash varieties grown in the garden; 
  • Christa Schmeder's ceramics students created hand-crafted tiles used to cover the cooking tables at the garden;
  • Amy Knoke's world literature students participated in a service learning project in the garden;
  • English Language Development students learned about gardening as a hobby and working outdoors as a career choice.

Career-Related Learning 

The Spartan Garden also provides students with opportunities for Service Learning, to fulfill their Career Shadow Experience and Extended Application requirements, and to earn credit for Internships and Structured Work Experience. Please contact the Healthy Youth Program if you are interested in incorporating the Spartan Garden into any of your required career-related learning experiences at CHS!

Background

Many adolescents have developed unhealthy eating habits and eat few or no fruits and vegetables on an average school day. According to the Oregon Department of Human Services, only 18% of 11th graders in Oregon consumed the recommended 5+ servings of fruits and vegetables per day. Our children and adolescents are constantly exposed to fast-food commercials, snack and soda vending machines, and other unhealthy calorie-rich snack foods.

We need to find a way to teach our adolescents to make food choices that will nurture their bodies and help them stay healthy. There is no quick-fix for unhealthy eating habits, including the overconsumption of calories, but through a school garden we might get adolescents into another kind of relationship with food by teaching them where their food comes from, the value of eating healthy foods, how to respect and take care of their environment, and the nurturing effects of preparing and eating a meal together with families and friends at the table. In addition, studies have found positive impacts of school gardens on eating and exercise behaviors as well as improved academic performance and attitudes towards learning.

To address this, the Linus Pauling Institute's Healthy Youth Program partnered with Corvallis High School (CHS) to develop a school garden that will be maintained by the high school students throughout the school year. The garden is located on an empty lot south of the football field and the track.

Spartan Garden sign    Spartan Garden

Accessibility for Everyone

Corvallis High School serves as the magnet school for all life skills students in the Corvallis School District. Construction of a paved area for accessible raised table beds was accomplished through volunteers of the 2012 OSU Alumni Association’s Community Day of Service.

day of service photo 1  day of service photo 2  day of service photo 3

More than 45 volunteers showed up for the 2012 OSU Alumni Association's Community Day of Service project at the Spartan Garden!

Our Garden Manifesto

garden manifesto

Recipes & Handouts

Scholarships

Scholarship Application (English) 

Chasquido aquí para imprimir una aplicación de beca (Español)

Scholarship Policy

At the Healthy Youth Program, we strive to make our programs financially feasible to all youth by offering full and partial scholarships. Each fiscal year (i.e. July 1, 2015 - June 30, 2016), participants are eligible to receive one full scholarship that can be applied to any session of any program. Subsequently, participants are eligible to receive partial scholarships (50% of the program cost) for all programs for the remainder of the fiscal year.

Please note: this is NOT a registration form. Program registration must be completed before completing a scholarship application.

Nota: Este NO es un formulario de inscripción. La inscripción del programa debe ser completada antes de llenar la solicitud de beca.


Lessons & Manuals

Pre-School Programs

Healthy Sprouts

Healthy Sprouts

 

Garden Story Time

Garden Story Time

 

Youth Programs

Fresh Grown Cooking

Fresh Grown Cooking for Kids

Master Chefs

Master Chefs

Garden Club

Garden Club

Family Programs

Grocery Store Tours Garden Story Time Healthy Sprouts
 

Grocery Store Tours

Garden Story Time

Healthy Sprouts

K-12 Classroom Resources

Grades K-5

Grades K-5

Grades 6 - 12

Grades 6-12

Master Chefs Lessons

Lesson Title

Grade

Lesson Time

Prep Time

Summary

Keeping the Kitchen Safe

6-8

15 minutes

1 hour

Youth will be introduced to their kitchen space and learn about kitchen safety with an emphasis on safe knife usage.

Everything in its Place

6-8

20-25 minutes

30 minutes

Youth will be introduced to some basic culinary terms, basic meal timing principles and chopping techniques.

Ingredient Substitutions

6-8

25 minutes

30 minutes

Youth will explore how to substitute ingredients in recipes. They will learn how to replace unhealthy ingredients with healthier options and how to adjust a recipe when they are missing an ingredient.

Using Ingredients in a Variety of Ways

6-8

20 minutes

30 minutes

Youth will explore different ways to prepare fruits and vegetables and other common ingredients to change the texture and flavor for a variety of different dishes.

Top Cooking Techniques every Chef should Know

6-8

60 minutes

30 minutes

Youth will review chopping techniques and be introduced to basic culinary terms and cooking techniques.

Additional Nutrition Information

6-8

Varies

varies

Many of these topics are woven throughout each session of Master Chefs. The information included in this document is meant as a resource guide for instructors. In addition, wherever possible, links have been provided to relevant Healthy Youth Program handouts.

 

Summer Day Camps

Master Chefs

Master Chefs Camp

jr master chefs

Junior Master Chefs Camp

Photos

CHEF Project

 

PLEASE NOTE:
C.H.E.F. cooking class information has moved to the Samaritan Health Services website. For more information, please contact Krystal Boyechko at: KBoyechko@samhealth.org

__________________________________________________________________________________

Serving Lincoln, Linn and Benton Counties

The CHEF Project is a three-year grant awarded to the Coast to the Cascades Community Wellness Network to implement the Culinary Health Education and Fitness (CHEF) Project in three counties in western Oregon. The overarching goal of the CHEF Project is to assist the children and families of Lincoln, east Linn and rural Benton counties attain higher quality of lives free of preventable disease due to illnesses related to poor nutrition and obesity.

CHEF tackles obesity head on; through a two-prong approach, the CHEF Project will:

  • Provide 70 nutrition-focused culinary education courses

The five-week culinary education courses will provide experiential nutrition-focused culinary education to over 1,500 children and families. The CATCH program is a comprehensive physical activity and nutrition education program that teaches children the importance of healthy eating and physical activity to improve overall health. CATCH will increase physical activity levels of elementary and middle school children in targeted rural communities. In addition, students will be exposed to new fresh fruits and vegetables through programs like Tasting Tables, which provides samples of fresh fruits and veggies in schools and Pick of the Month, which highlights seasonal fruits and veggies. CATCH will serve at least 1,700 children in Lincoln, east Linn and rural Benton counties. 

Together these programs will build a culture of health in our rural communities. 

Healthy Youth Program - Culinary Health Education Curriculum

The Culinary Health Education portion of this grant in east Linn and rural Benton counties will be implemented through a partnership between the Healthy Youth Program and the College of Osteopathic Medicine of the Pacific Northwest (COMP-NW). Healthy Youth Program staff will train Doctor of Osteopathic Medicine students in the Lifestyle Medicine track from COMP-NW to teach our five-week cooking curriculum in east Linn and rural Benton county communities between 2018-2021. 

We are excited to collaborate with Samaritan Health Services, COMP-NW and the Coast to Cascades Community Wellness Network to better meet the needs of Oregonians by expanding our outreach programs to rural parts of Linn and Benton counties.

Volunteering with the CHEF Project

COMP-NW students will make up a large portion of our volunteer base, but volunteer positions in these classes are open to anyone interested in health promotion who is able to commit to attending all five classes in a given five week session.

Interested in volunteering to lead CHEF cooking classes?

Check out the volunteer position descriptions:

If you are interested in volunteering with current C.H.E.F. cooking classes in East Linn county, please contact Krystal Boyechko at: KBoyechko@samhealth.org 

Read more about the CHEF Program in this recent article in the Albany Democrat Herald

Resources & Recipes

Recipes

All recipes developed by staff at the Healthy Youth Program can be found here!

Resources

Type

Brain Breaks: Classroom Fitness for Children

DVD
HYP informational handouts Handouts
Let's Cook! Kid Tested Recipes for the Whole Family Cookbook 
Micronutrient inadequacies in school children Study results
LPI fitness and nutrition study in children Study results
HYP program impact surveys Survey results
HYP in the news News articles

Publications

Type

Frei, S., Frei, B., & Bobe, G. (2014) Low Vitamin D Status and Inadequate Nutrient Intakes of Elementary School Children in a Highly Educated Pacific Northwest Community. Journal of Extension, 52(4). Journal Article
Perera, T., Frei, S., Frei, B., Bobe, G. (2015) Promoting Physical Activity in Elementary Schools: Needs Assessment and a Pilot Study of Brain Breaks. Journal of Education and Practice, 6(15). Journal Article
Perera, T., Frei, S., Frei, B., Wong, S.S., and Bobe, G. (2015) The role of school foodservice personnel in nutrition education: Challenges and opportunities at U.S. elementary schools. J. Health Edu. Res. Dev. 3(2): e133. Journal Article
Perera, T., Frei, S., Frei, B., Wong, S.S., and Bobe, G. (2015) Improving nutrition education in U.S. elementary schools: Challenges and opportunities. J. Educ. Pract. 6(30): 41-50. Journal Article
Radloff C., C Russo, C. Bennett, and G. Bobe. 2016. Best practices for sustainably integrating school gardens into the Corvallis School District Wellness Policies. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Radloff C., C Russo, C. Bennett, and G. Bobe. 2016. Parents’ attitudes about nutrition education, cooking/food preparation, and garden education being offered at public schools. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., and G. Bobe. 2016. Revisiting pulses as a ‘Superfood’: How can we improve pulse consumption? Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., C Russo, C. Bennett, J. Patterson Jacobs, and G. Bobe. 2016. Fresh Grown Cooking for Kids: A multisensory nutrition and cooking program for elementary school-aged children. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Perera, T., C Russo, C. Bennett, J. Patterson Jacobs, and G. Bobe. 2016. Master Chefs: A multisensory nutrition and cooking program for middle school-aged children. Presentation at the 72nd Annual Oregon Public Health Association Conference and Meeting in Corvallis, OR, October 10-11, 2016. Abstract
Bobe G, Perera T, Frei S, and Frei B (2014) Nutrition and physical activity assessment of teachers and cafeteria personnel in Oregon elementary schools: status, perceptions, and preferences.  Poster P86 at 2014 Society of Nutrition Education and Behavior Conference in Milwaukee, WI, June 28 – July 1, 2014.  J. Nutr. Educ. Behav. 46(4S) 141S. Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2014) Brain Breaks: Physical Activity in the Classroom for Elementary School Children. Society for Nutrition Education and Behavior 2014 Conference Proceedings. Journal of Nutrition Education and Behavior, 46(4S). Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2013) Imbalanced Food Group and Nutrient Intakes by Elementary School Children in an Affluent U.S. Community. Society for Nutrition Education and Behavior 2013 Conference Proceedings. Journal of Nutrition Education and Behavior, 45(4S). Abstract
Bobe, G., Perera, T., Frei, S., Frei, B. (2013) Attitudes of Elementary School Teachers and Cafeteria Personnel on Improving Students’ Diets and Physical Activity Level. Society for Nutrition Education and Behavior 2013 Conference Proceedings. Journal of Nutrition Education and Behavior, 45(4S). Abstract
Sembrando La Cena: Evaluation of a Pilot Spanish-Language Gardening Education Program (2014) Report
   
   
   

Brain Breaks: Classroom Fitness for Children

We are happy to announce that Brain Breaks 2: Classroom Fitness for Children is on sale now! Brain Breaks 2 features new exercises that can all be done in a classroom setting. Copies are available for $14.95, plus shipping and handling. Or you can purchase both DVDs (Brain Breaks 1 & 2) for $17.95, plus shipping and handling.
  
Brain Breaks 1 $5.00 + shipping/handling (order now! only a few left!)
Brain Breaks 2 $14.95 + shipping/handling
Brain Breaks 1 & 2 $17.95 + shipping/handling

To order, please send a check (made out to: LPI Healthy Youth Program) or cash to: 

LPI Healthy Youth Program
Oregon State University
307 Linus Pauling Science Center
Corvallis OR 97331

Please include your name and address and tell us how you plan to use the DVD(s).

 

Brain Breaks 1 CD inside cover       Brain Breaks CD Cover

 

 

 

      Brain Breaks 2 front cover

 

 

 

Background Information about Brain Breaks

Clinicians and public health officials recommend that children engage daily in 60 minutes of moderate to vigorous physical activity, such as brisk walking, running, cycling, or playing outdoors. However, opportunities for children to be physically active during school days have decreased in most schools across the United States. Additionally, time spent on sedentary activities like watching TV or playing computer and other video games is increasing. More than 95 percent of America's school-aged children are enrolled in school. Aside from the time spent at home, schools are the places where children spend most of their time. Most experts—supported by many research studies—agree that physical activity improves children's health. Yet, most children don't get enough physical activity during the course of their days. Due to shrinking budgets and pressures to improve academic test scores, formal physical education (PE) has been substantially reduced in most of Oregon’s Elementary Schools. We surveyed 384 elementary schools in Oregon to assess the average number of PE classes per week and the length of these PE classes.

Most of the elementary schools offer 2 PE classes of 30 minutes per week, in addition to morning and lunch-time recess. Combined recess times vary from 15 minutes to 60 minutes per day with the majority of recess times between 20 and 45 minutes. The evidence of several controlled trials showed that substituting PE with additional instructional classroom time did not improve academic performance. In contrast, many studies found that regular participation in physical activity is associated with improved academic performance. A study conducted among 243 students from kindergarten through grade four found that students' on-task behavior increased significantly on the days with physical activity breaks. Other studies also showed that regular physical activity breaks enhanced academic performance, academic focus, and classroom behavior.*

To provide children with more activity breaks during their school day, we recruited sports exercise and media students from Oregon State University to produce an exercise DVD called Brain Breaks: Classroom Fitness for Children. The short segments of physical activity breaks in the DVD are demonstrated by OSU sports exercise students, OSU student athletes, and local school children. They can all be done in a classroom setting. All the segments were filmed in the KVBR Studio, a student-run television station on the Oregon State University campus. They include include stretching and flexibility, strengthening and aerobic moves such as jumping in place.

*Active Education. Physical Education, Physical Activity and Academic Performance. Active Living Research. Building Evidence to Prevent Childhood Obesity and Support Active Communities. Research Brief Summer 2009. Retrieved from www.activelivingresearch.org.

 

 

Let's Cook! Cookbook

Kid-tested recipes for the whole family.

Let's Cook cookbooks are now available!

To order your copy, please send $9.95 (price includes shipping and handling) to:

LPI Healthy Youth Program
Oregon State University
307 Linus Pauling Science Center
Corvallis OR 97331

Please include your name and address. We will ship your cookbook within a week!

Recipes

Breakfast

   
5 Minute Muesli Easy Peasy Berry Syrup Vegan Veggie Pancakes
Better Berry Syrup French Toast Veggie Egg Scramble
Blueberry Muffins Fruity Buttermilk Pancakes Whole Grain Banana Bread
Brilliant Beet Pancakes Homemade Pancake Mix Wondrous Waffles
Carrot Pancakes Power Packed Pumpkin Bars Zucchini Muffins
Cranberry Orange Bread Pumpkin Muffins  

Main Eats

   
Autumn Enchilada Casserole Mighty Meaty Chili Sneaky Lasagna Rolls
Bold Black Bean Burgers Nutty Noodle Salad Spaghetti with Summer Squash
Build your own Taco  Pita Pizza Taco Salad
Chilly Day Veggie Chili  Pizza Smiles Terrific Turkey Meatloaf
Chopped Chicken Salad Pizzadillas Veggie Enchiladas
Crispy Baked Chicken Strips Potato Crusted Quiche Veggie Patties
Curry Hash Pumpkin Mac 'n' Cheese Veggie Tostadas
Enticing Enchiladas Quinoa Chili Whole Wheat Pizza
Fancy Fall Flavors Wrap Roasted Vegetable Lasagna Zesty Summer Rice Bowl
Garden Marinara and Pasta Rock 'n' Spring Rolls Zucchini Quesadillas
Greek Chicken Salad Pita Simple Stir Fry and Steamed Rice  
Lentil Dahl Simple Winter Squash Soup  

Sides and Salads

   
Broccoli Potato Mash  Fabulously Fast Flatbread Shredded Brussels Sprouts with Apples
Broccoli Salad Fancy Fruit Salad  Somewhere Over the Rainbow Salad
Brown Rice Citrus Salad Fantastic Fruity Soup Super Kale Salad
Caprese Salad Kale Caesar Triple Bean Pasta Salad
Carrot Jicama Salad Layered Pea Salad Very Vegan Quinoa Salad
Chard and Quinoa Salad Quinoa Herb Salad Vitamin C Tropical Fruit Salad
Cool as a Cucumber Chickpea Salad Quinoa Tabbouleh Whole Grain Cornbread
Cucumber Watermelon Salad Rainbow Roasted Potatoes Whole Wheat Bread
Delicata Squash Apple Bake Sauteed Root Vegetables  Whole Wheat Naan Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauces and Salsas

Breezy Blender Salsa
Flavorful Salsa Fresca
Healthier Homemade Ranch 
Homemade Honey Mustard 
Homemade Ketchup 
Nova's Salsa Verde 
Presto Pesto

Snacks

   
Apple Pie Popcorn Heavenly Hummus Power Spheres
Apple Salsa and Cinnamon Chips Holy Guacamole Pumpkin Fruit Dip
Asparagus Dippers Kale Chips Roasted Beet Hummus
Cauliflower Popcorn Mean Green Cheese Wheels Roasted Chickpeas
Fresh Farmer Cheese Mixed-up Trail Mix Spiced Fruit and Nut Mix
Fruit Skewers with Yogurt Sauce Oatmeal Raisin Power Bars White Bean Hummus
Green Goddess Hummus P is for Pretzel  
Groovy Granola Bars Peanut Butter Fruit Dip  

Desserts

   
Berry Coconut Popsicles Crunchy Cookies Pumpkin Chip Cookies
Black Bean Brownies Crunchy Pumpkin Pie Strawberry Rhubarb Crisp
Chocolate Banana Iced Cream Gingerbread People Whole Grain Gingerbread
Chocolate Beet Cake Lemony Sorbet Winter Fruit Crisp
Choose Your Own Adventure Cookies Orange Cream Popsicles  

Drinks and Smoothies

Chunky Monkey Smoothies 
Fizzy Fruity Soda 
Honey Lemonade 
It's Easy Being Green Smoothie 
Pumpkin Pie Smoothie 
Sneaky Blueberry Smoothie 
Tropical Twist Smoothie 
 

 

Cauliflower Popcorn Nutritional Information

cauliflower popcorn nutritional info for children 4-8 years

recipe-myplate-test

When using Internet Explorer, be sure to disable compatability mode.

HYP program impact surveys