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Recipe for Healthy Back-to-School Lunches and Snacks

Our friends Mallory Broussard of Whole Foods Market and Emily Eickhoff of Eat Fit Nola joined us for our August Community Health Heroes Show to discuss how parents can get their kids to make better choices when it comes to eating healthy lunches and snacks at school and at home.

Here's a healthy recipe you might want to try on your family:

CHH Host, Leslie Snadowsky; Mallory Broussard, Whole Foods Market; Emily Eickhoff, EatFitNola


  • 2 medium sweet potatoes

  • 1 cup low-sodium vegetable broth, divided

  • 4 green onions, sliced and dark green parts reserved for garnish

  • 1 red bell pepper, cored, seeded and chopped

  • 1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide

  • 1 (15-ounce) can no-salt-added adzuki beans, rinsed and drained

  • 4 teaspoons toasted sunflower seeds

  • 1 lime, cut into 4 wedges


Preheat the oven to 400°F. Place potatoes on a large rimmed baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour. Let cool, then peel and cut into 1-inch chunks. Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat. Add white and light green parts of green onions and red bell pepper and cook about 5 minutes or until onions are translucent. Reduce heat to medium and stir in remaining 1/2 cup broth, collards and beans. Cover and cook 10 to 12 minutes or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls. Top with potatoes, sliced green onions, sunflower seeds and lime wedges and serve.

Nutritional Info:

Per Serving: 410 calories (35 from fat), 4g total fat, 170mg sodium, 76g carbohydrates, (22g dietary fiber, 12g sugar), 20g protein.

Recipe courtesy of Mallory Broussard of Whole Foods Market.

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