FoodCorps Kid-Approved Recipes


Have a recipe you'd like to see here, or a recipe you want "healthified"?! Contact FoodCorps Service Member Jada Wensman with your ideas at

Sunbutter Crunch Granola

(a huge success in Gardiner area schools!)



¼ cup creamy Sunbutter

¼ cup honey

2 teaspoons pure vanilla extract

2 cups rolled oats

½ teaspoon kosher salt

1 teaspoon cinnamon



Preheat oven to 325 degrees. Spray a cookie sheet with non-stick cooking spray. Combine the Sunbutter and honey in a large, microwave-safe bowl. Microwave for 30 seconds or until the Sunbutter has melted. Stir in the vanilla, oats, and salt. Make sure all the oats are coated with the Sunbutter mixture. Spread mixture evenly on the prepared cookie sheet and bake for 15-20 minutes, stirring once or twice during baking. When granola looks golden and smells delicious, remove from oven and allow to cool. Granola will become crunchy as it cools.

*For a delicious and healthy breakfast, serve granola with yogurt and fresh or dried fruit!*


Black Bean and Corn Salsa

(Find it on the MSAD #11 school lunch menu!)

Easiest: Mix together 1 cup frozen corn (thawed), 1 cup black beans, and 1 cup prepared salsa. Grab some chips and dip away!

OR make your own salsa: 


1 15-oz can black beans, drained
1 15-oz can whole kernel corn, drained
2 cups chopped tomato (canned or fresh)

1/2 cup finely chopped red onion

Juice of one lime

Salt and pepper to taste

Optional additions:

¼ tsp. cumin

3 Tbsp. chopped cilantro

1/2 jalapeño pepper, seeded and chopped

Directions: mix together all ingredients, taste and adjust seasoning. Dig in!


Crispy Carrot Fries


2 lbs carrots

2 Tablespoons olive oil

Salt and pepper to taste


Preheat oven to 425 degrees. Peel and slice carrots into french fry shaped pieces (about 1/2" x 1/2" x 3"). Toss carrots with olive oil, salt and pepper. Bake for 10 minutes, then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 additional minutes.


Easy Homemade Hummus


1 15-oz can chickpeas
1 clove of garlic, peeled
2 Tbsp. olive oil

1 Tbsp. lemon juice
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini (sesame paste)


Blend all ingredients in a food processor until smooth, adding water as necessary to achieve desired consistency. Taste and adjust seasoning. Enjoy as a dip with raw veggies or crackers, or as a spread on sandwiches and wraps!


Roasted Squash and Apple Soup


1 butternut squash

2 tablespoons olive oil

2 tablespoons unsalted butter

1 apple, cored and sliced

1 white onion, chopped

2 teaspoons curry powder

1 quart vegetable broth



Roast the squash: Preheat oven to 425°. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place face down on a baking sheet. Roast for 40 minutes, or until tender when pierced with a fork.

Make the soup: Melt butter in a saucepan over medium heat. Add the chopped apple and onion and sauté for about 8 minutes, or until the onion becomes translucent. Season with the curry powder and salt. When the squash has cooled, peel its skin off and add the rest to the pot. Add the stock to the pot and stir to combine. Use blender to puree the soup until smooth.


Hakurei Turnip Wedges - Raw or Roasted


Crisp & sweet Hakurei turnips can be eaten raw, sliced into salads or alone as a crunchy snack.


1 bunch Hakurei turnips

3-4 Tablespoons olive oil

Salt and pepper, to taste

Preheat oven to 400°F. Wash turnips and remove the leaves (set aside for another recipe—turnip greens are edible!). Cut the turnip root in half, then into quarters. In a large bowl, toss turnip wedges with olive oil, salt, and pepper. Spread evenly on a baking sheet, and roast for 20-25 minutes, or until sweet and golden. 



Plant Parts Kale Salad


1 bunch kale
4 medium carrots
3 celery stalks
2 apples
1 lemon
1 Tbs, plus 1/4 cup olive oil
2 Tbs honey
1/8 tsp salt
1/4 tsp black pepper
1/4 cup sunflower seeds


Wash all produce before using!  Separate kale leaves from stalk, tear into bite-sized pieces, and place leaves in large bowl.  (Discard stalk).  Add salt, 1 Tbs oil, and juice from half a lemon to kale.  Massage kale until it starts to soften (2-3 minutes) - this helps reduce the bitterness of kale!  Grate carrots and dice apple and celery; add to kale.  Add sunflower seeds and toss to stir.  

To make dressing:  Squeeze juice from remaining half lemon into a bowl with honey and black pepper. Gradually whisk in 1/4 cup of oil.  Pour over kale mixture and toss to coat.  See if you can match the ingredients with their plant parts while you enjoy the salad!  


Loaded Zucchini Muffins 

Recipe adapted from Project Bread’s “Let’s Prepare Healthy School Breakfast”
Yields 10, 3 oz muffins


¼ tsp salt
2 cups shredded zucchini
¾ cups whole wheat flour
¾ c oat (or white) flour
1.5 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¾ tsp baking soda
¾ tsp baking powder
½ cup (.4) brown sugar
2 eggs
2 Tbs oil
½ cup nonfat, plain Greek yogurt
1 tsp vanilla extract
chocolate chips (optional)
Sift together the whole wheat flour, oat flour, cinnamon, ginger, cloves, baking soda, baking powder, brown sugar, and salt. In a separate bowl, whisk together the eggs, oil, yogurt, and vanilla. Fold in the zucchini ; then add the dry ingredients. Scoop batter into greased or lined muffin tins, and bake at 350 degrees Fahrenheit for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan on rack for 10 minutes then remove bread from pan and continue cooling on rack.


Stay tuned for new recipes!