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The nutrition tips below are on the flip side of the Daily Scoop October recipe card, for students to take home and share with family. Each Daily Scoop monthly issue comes with a beautiful poster too!
2 large/10 inch whole grain rich flour tortillas
2 cups romaine lettuce, chopped thin
1 cup, cooked navy beans (or white kidney beans), rinsed & drained
1/3 cup each: apples and grapes, chopped into bite sized pieces
1 stalk celery, sliced thin
1/4 cup (hulled) sunflower seeds
Warm tortilla over low heat until soft. Meanwhile, toss remaining ingredients together in a bowl. Wrap up in tortillas. Enjoy! Serves 2.
Let's face it, it's not easy putting beans between two slices of bread. Wraps and salads are the perfect, kid-friendly solution for creating healthy meals on the go - with beans for lean and green protein!
Tips and tricks:
1. Let your kids create the wrap. They'll take pride in their creation and are much more likely to eat it.
2. Use organic whenever possible.
3. Many of our wrap recipes call for Vegenaise as an ingredient in the dressings. We understand that even egg-free mayo is not a health food, but it can help kids to eat more veggies. Delicious, nutrient dense plant-based alternative, easy cashew mayo recipe.
4. Measurements are approximate. We would have listed ingredient amounts as "a scoop of this," or a "handful of that," but measurements are a great for math.
Wraps Rock, American Style!
Good Nutrition News for OCTOBER
Here’s a sample of the nutrition knowledge your student is gaining this month, with The Daily Scoop, good nutrition news delivered daily!
We hope these tips and special recipe will spark a healthy conversation about nutrition around your dinner table. Remember, eating plant-food is good for you and the planet too! Brought to you by leanandgreenkids.org