Obesity is an epidemic in Hawaii. Today 1 in 4 keiki entering kindergarten are overweight or obese!
The American Heart Association’s local Maui Kids & Teen Cook with Heart program integrates hands-on healthy cooking and nutrition with cardiovascular health education, addressing the obesity epidemic.
We strongly believe in the ability of education to change behavior. Our program served 415 elementary, middle, and high school students on Maui last year. We would like to serve 500 or more kids next year. Each $100 donated supports one child in our program.
Your tax-deductible donation will purchase:
Cutting Boards, Knives, Bowls
Groceries for Healthy Recipes
Healthy Recipe Books for Kids
Take-Home Kits for Homework with Parents
Instructional Youtube Videos with Local-Style Healthy Recipes
Aprons for Kids
Please help improve the health of a child on Maui! Donate today.
Thank you to our generous donors:
Saunders Family Foundation
Makana Aloha Foundation
Maccarone Family Fund
Nabavi Legacy Fund
Elliott & Diane Feuerstein
Dolores & Frank Dean
Kids Cook With Heart Local Recipes:
Spaghetti and Pomodoro Sauce
- 6 cloves fresh garlic, minced
- 2 tablespoons olive oil (versus 1/8 cup)
- 8 cups cherry tomatoes, halved (8 cups is more user-friendly than 4 pints)
- 18 leaves fresh basil, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 pounds ground skinless turkey breast
- 1/4 tsp. black pepper
- 12 ounces dried whole-wheat spaghetti
Cook garlic in oil and add tomatoes. Cook down for 10 minutes until tomatoes become a sauce. Add fresh basil, salt, and 1/2 teaspoon pepper. Cook turkey and 1/4 teaspoon pepper until browned. Drain, then add to the sauce. Cook spaghetti according to package directions. Plate spaghetti. Top with the sauce. Enjoy!
Whole-Wheat Breakfast Crepes with Almond Butter and Yogurt and Blackberry Topping
Serves 4; 2 crepes with yogurt and blackberry topping per serving
- 1 cup whole-wheat flour
- 1 cup unsweetened almond milk
- 1/4 cup almond butter (lowest sodium available)
- 1 tablespoon honey
- 1 cup fat-free plain yogurt
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup seltzer water
- 1 tablespoon olive oil (extra virgin preferred)
- Cooking spray
- 1 cup blackberries
In a medium bowl, stir together the flour and almond milk. Let stand for 5 to 10 minutes.
Meanwhile, in a small bowl, stir together the almond butter and honey. Set aside. Stir together the yogurt and vanilla. Set aside.
Add the eggs, seltzer water, and oil to the crepe batter, stirring until well combined. Let stand (the longer the batter stands, the better).
Strawberry Spinach Salad
- 1 lb fresh spinach, rinsed and dried off
- 1 cup strawberries rinsed sliced thin
- 1 tablespoon goat cheese, feta, or other soft cheese
- 1 tablespoon macadamia nuts, finely chopped
Dress spinach leaves with dressing and top with strawberries, goat cheese, and nuts
- 7 strawberries, rinsed, tops chopped off
- 1 /4 balsamic vinegar
- 1/8 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Blend in a blender and toss with salad mix.
Serves 8; 1 appetizer per serving
- 1 1/2 tablespoons olive oil (extra virgin preferred)
- 1 pound ground skinless chicken breast
- 1/2 red onion, diced small
- 2 tablespoons uncooked quinoa
- 2 tablespoons grated peeled gingerroot
- 3 medium garlic cloves, grated
- 1/2 teaspoon crushed red pepper flakes
- 1 cup fat-free, low-sodium chicken broth
- 1 medium lime, zested and juiced
- 2 tablespoons Worcestershire sauce (lowest sodium available)
- 2 medium green onions, chopped
- 8 romaine leaves
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons unsalted peanuts, chopped
- 1 tablespoon chopped fresh mint leaves
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the ground chicken until browned, stirring to turn and break up the chicken.
Stir in the red onion, quinoa, ginger root, garlic, and red pepper flakes. Cook and stir until the mixture is caramelized.
Stir in the broth, lime zest and lime juice, and Worcestershire sauce. Bring to a boil then reduce the heat to medium. Cook for 20 minutes, or until the quinoa is soft, stirring occasionally. When the liquid has almost evaporated, stir in the green onions. Remove from the heat. To serve, spoon the chicken mixture into the romaine leaves. Sprinkle with the cilantro, peanuts, and mint.