For those of you who have kiddos in public school you know this time of year all too well: BUSY with a capital ‘B’.
I remember the days I used to scoff at blogs lamenting the end-of-school-year-crazy. As an ex-student I don’t remember it being that bad; what on earth could these parents be so upset about?
And yet now? As my precious baby edges up to the end of preschool? I get it. Birthday parties, graduations, new school meetings, projects, teacher gifts, performances, festivals…the list goes on. And for those of us (ahem, ME) who are introverts and need some alone time? Maybe the crazy is a little crazy, although I am so glad that we have the chance to experience it!
I now have the entire summer staring me down as I get my guy ready for Kindergarten, and one big piece that we’re working on is eating more veggies. He’s not a fan and has made that clear, but we at least want him to work toward having a few that he can enjoy by the end of summer. He’ll be eating one meal away from home for the first time next year, and I really want him to start making healthy choices when he gets there!
I’m partnering with Produce for Kids, an amazing organization that offers shoppers at my local Harp’s grocery stores healthy meal solutions and registered dietitian-approved recipes and tips while supporting local Feeding America® food banks. With official Produce for Kids signage in Harp’s stores it’s easy to see how buying produce locally will help in giving back to your local community. To find a list of participating stores in Arkansas and Missouri, just check here! And for a list of the amazing sponsors check out the end of this post or click here – this program wouldn’t be possible without them!
Feeding America® is the nationwide network of 200 food banks that leads the fight against hunger in the United States, providing food to more than 46 million people through 60,000 food pantries and meal programs in communities across America. Feeding America® also supports programs that improve food security among the people they serve; educates the public about the problem of hunger; and advocates for legislation that protects people from going hungry. Individuals, charities, businesses and government all have a role in ending hunger.
Not only can you make these green bean “fries” (and I totally suggest you do because YUM), you can also find 300+ registered dietitian-approved and family-tested recipes, meal planning tools, grocery store specific campaign details, and healthy tips from real parents. Free resources are a great friend, trust me! You can also find Produce for Kids on all things social media for healthy eating tips all year long: on Facebook, Twitter, Instagram, Pinterest and Snapchat (ProduceforKids) for more recipe ideas and healthy eating tips all year long (not to mention following the hashtag #produceforkids as a way to win at life too)!
CRISPY ROASTED MEDITERRANEAN GREEN BEAN “FRIES”
- 12 ounces Green Giant Fresh green beans, ends snapped off, washed and dried
- 1-1/2 tablespoons olive oil
- 2 tablespoons finely minced Shuman Produce Real Sweet Onion
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- juice from half a Sunkist lemon (orange juice works well too!)
- 1/3 cup feta cheese or Parmesan cheese
- Preheat oven to 400ºF.
- On a large baking sheet, toss together the green beans, olive oil, minced onion, garlic powder, Italian seasoning, salt, pepper and lemon juice.
- Arrange in a single layer on the baking sheet, then roast for 10 minutes.
- Remove from the oven and toss the green beans again.
- Increase the heat to 425ºF and return the green beans to the oven.
- Bake for another 5-7 minutes.
- Sprinkle evenly with desired cheese, then serve hot.