Current customers click here to order
Not a customer? Contact us today!
Fact: Today's kids are the first generation predicted to live shorter lives than their parents.
It's easy to integrate nutrition education into a classroom math or science lesson! The following Revolution Foods Recipes can be demonstrated in a classroom with minimal equipment. Students can be broken up into groups and assigned measuring and assembly tasks. Best of all, students can taste what they make at the end of the lesson. Enjoy!
Easy Demonstration Recipes
Salad Wrap*
Yields approx. 4 salad wraps
4 whole wheat flour (10”), all natural tortillas (no lard)
1 bag pre-washed salad mix of your choice (the darker the leaves the more vitamins!)
1 cup toasted, salted sunflower seeds
12 thin carrot sticks (1 large carrot, peeled and cut into sticks)
12 thin cucumber sticks (about 1 large cucumber, peeled and cut into sticks)
12 thin slices of red pepper (about 1 large red pepper; great source of vitamin A!)
¾ of your favorite, low fat salad dressing**
8 slices of your favorite, all natural chicken or turkey meat
OR
8 slices of fresh mozzarella or your favorite cheese (add a couple leaves of fresh basil!)
Prepare your vegetable sticks (carrot, cucumber and pepper)
Place two sliced of meat or two slices of cheese on each tortilla
Toss the salad and the sunflower seeds in a bowl with the 2/3 of the salad dressing
Evening distribute the salad to each of the 4 tortillas
Toss the veggie sticks in with the rest of the dressing and place 3 of each kind on each wrap
Roll up the tortillas tucking in the sides like you would a burrito and enjoy!
**Check the label for “High Fructose Corn Syrup.” If it is in the ingredient list, pick another brand with our HFCS. For more information on High Fructose Corn Syrup, contact Revolution Foods.
Materials/Equipment Needed:
Cutting board
Knife
Salad bowl
Stirring spoon
--------------------------------------------------------------------------
Sweet Banana Wrap*
Yields approx. 4 wraps
4 whole wheat flour (10”), all natural tortillas (no lard)
4 bananas (sliced)
2 cups organic corn flakes or your favorite granola
3 tbsp. honey
5 tbsp. all natural cream cheese
Quarter each banana lengthwise and dice.
Lay a tortilla out flat.
Spread thinly 1 ¼ tablespoons of cream cheese on the center of the tortilla.
Follow that with ¾ tablespoon of honey spread over the cream cheese.
Take some of the diced bananas and pile it on the top half closest to you on the tortilla.
Top that with ½ cup of corn flakes or granola.
Fold in the left and right sides of the tortilla over the mix.
Fold the side closest to you over the mix and roll like a burrito.
Repeat with other tortillas.
Enjoy!
Materials/Equipment Needed:
Cutting board
Knife
Salad bowl
Measuring cup
Tasting Spoons
------------------------------------------------------------------------
Frozen Lemon/Lime Treat*
Yields approx. 4 treats
2, 6 oz. lime all natural low fat yogurts
2, 6 oz. lemon all natural low fat yogurts
Place each yogurt in the freezer over night.
Remove yogurts and serve.
*Yogurt will taste like a lemon or lime sorbet—yum!
Materials/Equipment Needed:
Freezer
------------------------------------------------------------------------
Peanut Sauce*
Yields approx. 1 1/2 cups peanut sauce
1/2 c peanut butter--your choice of smooth or chunky (natural, preferably "No Sugar Added")
2 teaspoons Soy Sauce, Lite Sodium (if using regular soy sauce, adjust salt to taste)
1 tablespoon Brown Sugar
1 tablespoon Fresh Lemon or Lilme Juice
1/4 cup Coconut Milk (Low-Fat is fine, if you prefer or substitute water)
1/4 cup Water
To Taste Red Chili Flake
1 clove Garlic, Minced--Add to taste
1/4 tsp Salt
Combine all ingredients in a small pot.
Stir to combine over medium heat.
Adjust with salt, garlic, or red chili flake according to taste.
Materials/Equipment Needed:
Measuring cups
Measuring spoons
Can opener
Knife
Stove top/ camping stove
Frying pan
--------------------------------------------------------------------------
Chicken Wrapped in Chile Tomato Flavored Tortilla*
Yields approx. 4 servings
4 ea Chile Tomato Tortillas (Orange Color)
4 cups Cabbagem Shredded
1/2 cups Carrots, Shredded
7 1/2 oz. Pico de Gallo
4 oz. Monterey Jack Cheese, Shredded
5 oz. Ranch Dressing
10 lbs Cooked Chicken Breast
To Taste Salt
Dice the chicken into 1/4 inch cubes.
Add a pinch of salt and mix. Add more to taste if needed.
In a bowl, add the shredded carrots and shredded cabbage and mix.
Measure and mix the Pico De Gallo with the Ranch Dressing in a seperate bowl.
Add the dressing to the carrot and cabbage and mix thoroughly.
Assembly
Lay the tortillas flat and evenly distribute the mix.
Place the mix off-centered on the tortilla.
Pile it in such a way that it will roll nicely into a burrito.
Evenly dstribute the Monterey Jack Cheese and the diced chicken over the mix.
Fold the left and right sides inward over the mix.
Fold the side closest to you and roll all the way.
Materials/Equipment Needed: 2 Mixing Bowls
Cutting Board
Knife
Measuring Cup
Stirring Spoon
*Recipes Complements of Revolution Foods