Healthy Flavors,
Healthy Kids

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French toast with ginger, apples and a delicious Cinnamon Raisin Topping.

  • Fruit
    c
  • Whole grains
    oz
    1
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Cook quinoa in milk for a richer, creamier breakfast cereal.

  • Whole grains
    oz
    1
  • Fruit
    c
    ¼
AvocadoEggToast

A simple, nutritious breakfast item topped with Mole Sauce

  • Whole grains
    oz
    1
  • Meat/Meat Alternative
    oz
    1
  • Vegetables
    c
    ¼
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Basic bechamel goes into Spinach Maria and onto Chicken Florentine Flatbread.

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This version of the classic dish is served over brown rice instead of noodles. 

  • Meat/Meat Alternative
    oz
    1
  • Whole grains
    oz
    1
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Creamy cheese sauce over whole grain macaroni, plus broccoli!

  • Meat/Meat Alternative
    oz
    1
  • Whole grains
    oz
    1 ¼
  • Vegetables
    c
    ¼
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In this simple recipe, broccoli is blanched and quickly chilled in ice water to preserve its color and texture.

  • Vegetables
    c
    ½
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This flatbread topped with Spinach Maria, greens, tomatoes and balsamic glaze was a delicious hit at our 2014 Healthy Flavors, Healthy Kids Summit.

  • Meat/Meat Alternative
    oz
    3
  • Whole grains
    oz
    2
  • Vegetables
    c
    ½
Chilaquiles
  • Whole grains
    oz
    ¾
  • Meat/Meat Alternative
    oz
    1 ½
  • Vegetables
    c
    ¼
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Serve this hearty meat and bean chili over whole grain elbow macaroni or brown rice.

  • Meat/Meat Alternative
    oz
    2
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Chef Jeremy West's topping for his Apple French Toast uses raisin paste.

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Fish fillets are baked in a crunchy crust of whole grain bread crumbs and Parmesan cheese.

  • Meat/Meat Alternative
    oz
    2
ItalianEggFrittata

These spinach and tomato frittatas are topped with a creamy pesto sauce.

  • Meat/Meat Alternative
    oz
    1 ¾
  • Vegetables
    c
    ¾
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Toss this deep green pesto with whole grain pasta or vegetables, or serve over fish or chicken.

  • Vegetables
    c
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This traditional Mexican sauce has amazing depth of flavor. Chef Yosses puts it over Avocado and Egg Toast

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This versatile vegetable salad can become an entree with the addition of cooked chicken, pork, or beef.

  • Whole grains
    oz
    ½
  • Vegetables
    c
    ½
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This summer vegetable dish can be served as a side dish, or used as a component of a main dish such as Ratatouille Lasagna or Baked Ziti with Ratatouille.

  • Vegetables
    c
    ¾
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Chef Jeremy West's delicious Sloppy Joe Filling uses raisin paste to add nutrition and flavor

  • Meat/Meat Alternative
    oz
    2.5
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A Kentucky favorite. Use Spinach Maria as a dip for tortilla chips, or on Chicken Florentine Flatbread.

  • Vegetables
    c
    ¼
  • Meat/Meat Alternative
    oz
    ½
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Instead of green beans in this recipe, try snap beans, lima beans, yard long beans, or peas.

  • Vegetables
    c
    ½
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FLAVOR HIGHLIGHTS

Herbs vs. Spices

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Both add flavor, so what's the difference?

Herbs are the leafy parts of plants that grow in temperate climates. They may be used fresh or dried. Spices are the dried roots, seeds, bark, buds and flowers of certain tropical plants.