Category

classroom friendly

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:57PM

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Asian Broccoli Salad

By | broccoli, cabbage, classroom friendly, posts, salad, snack, vegan, vegetarian

Ingredients
4 heads of broccoli
1 carrot
2 oz sunflower seed
4 oz bok choy or savoy cabbage
1 can mandarin oranges

Dressing
2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp tamari/low sodium soy sauce
1 clove garlic
1 Tbsp grated ginger

Preparation
Cut broccoli into bite sized pieces and blanch in salted hot water and then shock in cold water. Grate carrot and julienne bok choy (or cabbage). Combine with broccoli. Drain liquid from oranges, then mix with vegetables and sunflower seeds.

Complimentary Lesson
Grocery Bag Botany

Source
Corey Ferguson

California Wrap

By | appetizer, carrots, classroom friendly, posts, spinach, vegetarian
DateMonday, April 9, 2012 at 12:49PM

Servings: 1

Ingredients
1/8 cup shredded cheddar cheese
1 whole wheat tortilla
2 Tbsp shredded carrot
2 Tbsp finely sliced red or yellow pepper
1/4 avocado, cored and sliced
1/4 cup cleaned spinach or arugula
2 Tbsp salsa
Salt and pepper, to taste

Preparation
Spread avocado over the tortilla to within 1/2 inch of the edges. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.

Complementary Lesson
How Much?

Banana Split Cereal

By | classroom friendly, dessert, posts, snack, vegetarian
DateMonday, April 9, 2012 at 11:42AM

Servings: 1-2
Who said banana splits were only for desert? Yogurt, cereal and fruit combine to make a powerhouse breakfast! 

Ingredients
1 small ripe banana
1/2 cup frozen blueberries or other fruit
1/2 cup non-fat or low-fat vanilla yogurt
1/2 cup low sugar cereal (Cheerios, Wheaties, Grapenuts, etc.) 

Preparation
Peel the banana and slice it lengthwise (from tip to tip). Wash the blueberries or other fresh fruit. If using another fruit beside blueberries, cut them into small pieces. Spoon the yogurt in a mound in the center of a cereal bowl. Sprinkle the cereal on top of the yogurt. Arrange the banana halves on either side of the yogurt. Sprinkle the top with the blueberries or other fruit.

Complementary Lesson
Fun with Fiber

Source
Smart-Mouth.org

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Banana Wraps

By | classroom friendly, posts, snack, vegan, vegetarian
DateMonday, April 9, 2012 at 11:49AM

Servings: 1-2
A very easy snack with two ingredients kids love—peanut butter and bananas!

Ingredients:
1 ripe banana 
1/4 cup low sugar natural peanut butter (or other nut butter)
1 whole wheat tortilla

Preparation
Lightly spread peanut butter on one side of the tortilla. Peel banana and roll up tightly in tortilla. Slice into pinwheels and share.

Complementary Lesson
My Plate

Funny Face Carrot Salad

By | carrots, classroom friendly, posts, salad, snack, vegetarian
DateThursday, April 12, 2012 at 11:33AM

Servings: 1-2

Ingredients
2 carrots
1/2 cup low-fat vanilla yogurt
1 small can crushed pineapple
Raisins

Preparation
Peel carrots. Roll up a few long shavings and save them for “hair” on a final salad. Grate carrots with a grater. Drain can of crushed pineapples in a strainer, using a spoon to push out the juice. Toss pineapple with carrots, then add vanilla yogurt. Spoon some salad onto a plate. Make a smiling face with raisins. Style carrot “hair”, and serve.

Complementary Lesson
A for Vitamin A because carrots are high in Vitamin A.

Tropical Trail Mix

By | classroom friendly, posts, snack, vegan, vegetarian

Servings: 2
This trail mix is really easy to make and is always a great hit with kids. Make sure that all of the dried fruits do not have sugar added.

Ingredients
1/2 cup banana chips
1/4 cup shredded coconut
1/4 cup raisins
1/2 cup dried pineapple and mango (or other dried fruit-no sugar added)
1/4 cup sunflower seeds

Preparation
Mix all ingredients together in a bowl and enjoy.

Complementary Lesson
Drinking Sugar

Carrot Salad with Almond Butter

By | carrots, classroom friendly, posts, salad, vegetarian

Servings: 4 (1/2 cup servings)
Enjoy the vibrant, sweet flavor of this inventive take on the common version of carrot and raisin salad.

Ingredients
2 cups carrots
1/4 cup minced fresh cilantro
1/2 cup raisins
1/4 cup creamy almond butter
1 Tbsp fresh lime juice
1 1/2 Tbsp reduced-sodium tamari or soy sauce
1 tsp honey
Pinch of red pepper flakes (optional)

Preparation
Shred the carrots. Combine the carrots, cilantro and raisins. Whisk together the almond butter, lime juice, tamari (soy sauce), honey and pepper flakes. Pour dressing over carrot mixture and mix thoroughly. Marinate for 30 minutes. Serve chilled or at room temperature.

Complimentary Lesson
Plant Life Cycle
This recipe also goes great with the Grocery Bag Botany lesson, because it includes roots (carrots), fruit (raisins), seeds (almonds) and leaves (cilantro).

Source
Whole Foods

Carrot Yogurt Sunshine Salad

By | apples, carrots, classroom friendly, posts, salad, snack, vegetarian
DateMonday, April 9, 2012 at 1:03PM

Servings: 1

Ingredients

Salad
1/2 large or 2 baby carrots grated or diced into small pieces
1/4 apple, sliced thin, then cut into small pieces
1 Tbsp celery, diced into small pieces
1 Tbsp chopped almonds
2 Tbsp chopped pineapple, in juice
1 Tbsp raisins

Dressing
2 Tbsp fat-free vanilla yogurt
1 tsp fresh lemon juice
1 tsp honey
Pinch of celery seed
Salt and pepper, to taste

Preparation
Mix together all salad ingredients in a bowl. In a separate bowl, mix all dressing ingredients together in a small cup and pour over salad ingredients. Lightly mix all together, eat and enjoy.

Complimentary Lesson
The Big Four

Ants on a Log

By | classroom friendly, posts, snack, vegan, vegetarian
DateMonday, April 9, 2012 at 10:43AM

Serving Size: 8-12
A popular and easy recipe for kids to make on their own.

Ingredients
1 bunch of celery
1/2 cup nut butter (with no added oils or sugar)
1/3 cup raisins

Preparation
Cut celery into 2-3 inch pieces. Leave the leaves on as they contain vitamin C! Spread nut butter down center of celery groove. Place raisins in nut butter as if “ants on a log”.

Complementary Lesson
What a Stem