Everybody seems to agree that people should eat more fruits and vegetables. We all know they are nutritional powerhouses and low in fat and calories. But working more of them into daily diets seems to be the challenge.

So what about throwing together a Strawberry & Banana Sandwich, or making a plate of Spaghetti Squash Super? Those are two of the winning recipes from the Utah Department of Health's sixth annual Kids' Fruits and Veggies Recipe Contest sponsored by the Utah Department of Health and the Utah Fruits and Veggies — More Matters Association.

The contest challenges grade-school students to use fruits and vegetables in their own recipes.

"Our hope is that kids will discover the fun of cooking with fruits and vegetables early in their lives," said Tania Charette of the Health Department's Heart Disease and Stroke Prevention Program. "And that they will enjoy it throughout their lives to stay healthy."

The recipes were scored on ease of preparation, creativity, taste and health benefit. The winning recipes had to contain no more than 12 readily available ingredients, be easy to prepare (in about 20 minutes) and must be the child's original creation.

This year there were 77 entries in seven categories. The winners:

Salad Category: Super Nova by Chadwin Wright, fourth grade, Salem Elementary, Salem

Creative: Fruit Frog by John Michael Lewis, sixth grade, Valley Elementary, Eden

Dessert: Creamy Dreamy Fruit Cup by Kate Clifford, second grade, Canyon Crest Elementary, Provo

Smoothies: Sierra's Smoothie by Sierra Conrad, second grade, Canyon Crest Elementary, Provo

Main Dish: Spaghetti Squash Super by Drew Reilly, sixth grade, Brookwood Elementary, Sandy

Breakfast: Strawberry & Banana Sandwich by Sabrina Greenwood, third grade, Country View Elementary, Eden

Snacks: Vegetable Pinwheels by Callie Peterson, fourth grade, Salem Elementary, Salem

To download a free copy of the cookbook with all 77 recipes, visit www.hearthighway.org.


1 English muffin, split

Strawberry yogurt

1 banana


Put the English muffin on a plate. Spread desired amount of yogurt on one side of the English muffin. Slice bananas and strawberries. Put fruit on yogurt. Spread yogurt on the other English muffin half. Place on top of fruit. Pick up and enjoy. Makes 1 sandwich. — Sabrina Greenwood


2-3 pound spaghetti squash

1 16-ounce jar pasta sauce

12 olives with juice

1 teaspoon Italian seasoning

Parmesan cheese

Pierce squash with fork 10 times. Microwave on high 8 minutes. Turn halfway and cook until you hear a hissing sound. Remove from oven and cool. This can be done a day ahead.

Slice squash in half lengthwise. Scoop out seeds. Using a fork, scrape out the strands of squash. Place in a large bowl. It looks like yellow spaghetti. Add pasta sauce, juice from the olives and Italian seasoning in bowl. Heat in a pan or in the microwave. Divide squash evenly among four plates. Sprinkle with cheese and olives. — Drew Reilly