Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 8 servings
1 pineapple, peeled, cored, and cut into small chunks (about 6 cups)
½ cup pomegranate seeds
1 tablespoon sugar
3 tablespoons mint chiffonade
Serve this colorful salad on its own, or as a topping for ice cream or frozen yogurt. To make the mint chiffonade, stack three mint leaves, roll them tightly, and slice thinly crosswise.
Directions
1. Toss the pineapple, kiwis, pomegranate seeds, and sugar in a large mixing bowl. Cover and refrigerate for 30 minutes.
2. Add the mint, toss again, and transfer to a serving bowl.
Per Serving:
Calories: 96
Carbohydrates: 24 g
Fat: 0 g
Protein: 1 g
Fiber: 3 g
Active Time: 15 minutes
Total Time: 45 minutes (including chilling)
