Theme 3: Helping Kids Eat Better
Canned fruits and vegetables can play a key role in improving children’s overall diet quality.
Research shows that kids who eat canned fruits and vegetables tend to have higher total fruit and vegetable intake and a better overall diet. (1)
Canned lean meats, seafood and beans give a quick protein boost to salads, soups or casseroles. No need to soak beans overnight or to cook for hours; canned beans are already cooked! Open, heat and serve!
1. Freedman et al. 2014
Canned Food = Better Nutrition for America’s Kids Fact Sheet, available on Mealtime.org, summarizes new research on the benefits canned fruits and vegetables and kids’ nutrition
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Carrot Spice Cake
Non-stick baking spray
1 can (14.5 oz) no-salt-added sliced carrots, not drained
1/4 cup canned no-salt-added tomato paste
1/4 cup 2% milk
1 box (18.25 oz) spice cake mix
3/4 TSP ground cinnamon, divided
1 cup raisins
3 large eggs
2 cans (15 oz each) apricot halves in juice or extra-light syrup, not drained
1/4 cup cornstarch
1 TBS reduced-fat cream cheese, softened
1 TBS unsalted butter
1 TSP vanilla extract
Preheat oven to 350°F. Spray a 10-inch Bundt pan with baking spray. Purée carrots with their liquid, tomato paste and milk in a blender. Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer. Add puréed carrot mixture and eggs; beat on low for 30 seconds and on high for 2 minutes, until the batter is thick and smooth. Pour batter into prepared pan. Bake for 45 minutes. Cool on rack for 30 minutes. Remove cake from pan and cool on rack until room temperature. For Sauce: Drain 1 can of apricots. Purée the drained and undrained apricots and cornstarch until smooth. Cook on stove over medium heat, stirring constantly, until boiling and thick, about 5 minutes. Stir in cream cheese, butter, vanilla and remaining cinnamon; cool completely. Cut cake into 12 wedges; serve with sauce.
Guess the secret ingredients in this carrot spice cake. Hint, they add moisture and nutrition! http://bit.ly/1Cdtkcc