Green Child Magazine Back-to-School 2012 | Page 31

What’s
In Season
|by Louise Goldberg
RD CSP LD CNSC

As summer winds down and the school
year begins, you find yourself, once again,
searching for breakfast and lunch ideas that
will provide your kids with the energy they
need to get them through the day. Using
local, in-season ingredients will ensure your
family gets the most nutrition from their
food.
Our Maple Blackberry Muffins have no oil
or eggs but still provide plenty of protein
and fiber for your kids to start their morning right. They can be made in advance and
popped into a little hand on one of those
busy mornings. You can substitute other
fruits for the blackberries as they come into
season, as well.
Our Teriyaki Pasta Salad is the perfect dish
to fill up the bento box and a colorful way
to get in a serving of your kids’ favorite veggies.
Turn the page to check out these delicious
and nutritious recipes.
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