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               MyPlate illustrates the five food groups that are the building blocks for a healthy diet using a familiar image—a place setting for a meal.  Before you eat, think about what goes on your plate or in your cup or bowl.  To learn more about building a healthy plate, select a food group below.                                   









Spring Vegetable Soup  (March 2012)

I like this recipe from United States Department of Agriculture which was adapted from American Institute for Cancer Research.:)

Serving Size: 1/4 of recipe

Yield: 4 servings


1 Tablespoon extra virgin olive oil
1/4 medium head red cabbage, (about 2 cups), finely shredded
2 medium ripe tomatoes, seeded and chopped
1/2 cup canned artichoke hearts, drained and chopped
1 cup frozen or fresh green peas
2 1/2 cups low-sodium tomato or vegetable juice
1 cup water
2 teaspoons dried basil
Salt and freshly ground black pepper, to taste



1. In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes.

2. Add tomato juice and water. Bring to boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.

3. Serve in individual serving bowls. Season to taste with salt and pepper.


United States Department of Agriculture

Adapted from: American Institute for Cancer Research: Recipe Corner

Author: American Institute for Cancer Research