100 Chefs in 100 Schools Brings Healthy Food to Nashville Kids

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A hundred Nashville chefs will be visiting Metro classrooms this week as part of an initiative called "100 Chefs in 100 Schools." In addition to a good number of culinary students from the Art Institute, some of your favorite chefs will be taking part in this program including Hal Holden-Bache of Lockeland Table, Jeremy Barlow of Tayst, Margot McCormack of Margot and Marche, Rusty Johnson from Grins Cafe, Matt Lackey of Flyte and Laura Wilson of the Grow Local Kitchen at the Nashville Farmers' Market.

This all-star brigade will meet with small groups of students to speak with them about healthier diets and share their own personal stories of cooking and eating. Each chef will demonstrate a recipe with the assistance of students and feed them a healthy snack of fruit nachos. Students will go home with stickers and an activity sheet that focuses on pumpkins as food instead of just the palate for a jack o' lantern.

Not to spoil the surprise, but I imagine that not many first-graders read Bites. So in case your child isn't one of the lucky ones to get a chef visit, here's the recipe for what they'll be preparing. Feel free to make it at home this weekend and discuss these issues within your own family.

Fruit Nachos

Chips

1 (10”) Whole Grain Tortilla
1/8 teaspoon Cinnamon
Pan Spray

Fruit

¼ cup Apples — cut into small bite size pieces
¼ cup Orange Segments or Mandarin Oranges — cut into small bite-size pieces
1 Tablespoon Orange Juice
1 Tablespoon Raisins (optional)

Sauce

3 Tablespoons Vanilla Yogurt
1 teaspoon Honey

Preparation
Fruit: Cut apples and oranges into small bite-size pieces. Combine apples, oranges and orange juice in a small mixing bowl.

Chips: Preheat oven to 350°F

Spray the tortilla lightly with non-stick spray and sprinkle with cinnamon. Cut each tortilla in half. Then cut each half into 10 pieces (like a slice of pie).

Spread chips evenly on baking sheet and bake for about 10 minutes at 350°F or until golden brown, let cool.

Sauce: In a separate mixing bowl, mix the vanilla yogurt and honey together and set to the side.

Serving:
On a plate, arrange a layer of chips, topped with fruit mixture and drizzle with yogurt sauce. Enjoy!

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