#MIKidsCan Champion of the Month: Isabelle Sarkody
Isabelle Sarkody has been her parents’ sous-chef since she was three years old.
“My dad lets me put ingredients together,” she said. “We like to cook from scratch because it’s healthier and you can control what you put in.”
The seven-year-old is proud to say she can now make several meals on her own. So when her school, Yake Elementary School, offered a healthy breakfast cooking competition, she jumped at the opportunity.
A few months later, the second grader ranked in the top five nationwide finalists out of nearly 2,500 entries representing 1,300 elementary schools in 28 states.
“I was really excited and surprised,” Isabelle said. “My whole school was excited.”
The Future Chefs Healthy Breakfast Competition is sponsored by Sodexo, the food service provider for the Woodhaven-Brownstown School District.
Isabelle’s recipe, Egg-celent Breakfast Cupcakes with Yake Yogurt Bites and Gator Green Smoothie, is inspired by her school and mascot. The recipe has three parts:
- Egg-Celent Breakfast Cupcakes, made with eggs, Greek yogurt, mushrooms, cheese, ham and tortillas.
- Yake Yogurt Bites, made with granola, yogurt and pineapple.
- Gater-Green Smoothie, made with spinach, avocado, pineapple, honey and water.
To learn how to make Isabelle’s egg-celent breakfast, watch her video below. You can also scroll down to see the full recipes.
Isabelle’s mom, Christina Sarkody, said they love making these recipes ahead of time so they can easily grab something healthy throughout a busy week.
“They’re very, very simple,” Isabelle said of her Yake Yogurt Bites. “Any child would be able to make them. The only part that takes long is the freezing. But you could make them the night before and freeze them overnight.”
When Isabelle isn’t cooking, she loves to stay active – in and out of school.
“There’s this program at my school called the Healthy Kids Club,” Isabelle said. “Every Wednesday, we run laps and I try to beat my score of how many laps I did the week before.”
The club tracks their miles to theoretically “reach” a destination. Each time a student completes a lap, he or she grabs a rubber band. They tally the rubber bands at the end of the day to see how many miles they collectively ran.
“There’s a hundred something kids doing this,” said Isabelle. “We just recently reached our destination of running to Disneyland in California.”
The Healthy Kids Club is offered through Blue Cross Blue Shield of Michigan’s Building Healthy Communities program, a school-wide initiative that provides teachers and administrators with the tools and resources to help students build healthy habits that can be carried into adulthood.
In addition to participating in the Healthy Kids Club each week, Isabelle loves going to ballet class and riding her bike. She’s looking forward to warm weather so she can go swimming.
As for what’s next in Isabelle’s cooking career, she is working her way through 16-year-old Chef Remmi Smith’s cooking book. Chef Remmi was the first Future Chefs Healthy Breakfast Competition winner, and is one of Isabelle’s role models.
“One of my dreams is to meet her in person and cook with her,” said Isabelle.
Isabelle Sarkody was selected as the #MIKidsCan Champion of the Month for her passion for healthy cooking and her commitment to staying active through her school’s Healthy Kids Club. Do you know a child who deserves to be recognized for their commitment to living a healthy, active lifestyle? Nominate them at ahealthiermichigan.org/mikidscan.
- 4 eggs
- 1/4 cup plain nonfat greek yogurt
- 1/2 cup shredded low-fat cheddar cheese (divided)
- 1/4 cup chopped mushrooms
- 1/4 cup diced low-sodium ham
- Whole wheat tortillas
Egg-cellent Breakfast Cupcakes
Preheat oven to 350oF. Spray cupcake tin with nonstick cooking spray and line with whole what tortillas (depending on the size of your tortillas and cupcake tin, you may want to trim down to about 4" circles). Line the pan with the tortillas.
In a medium bowl, combine the eggs and greek yogurt until well blended. Add half of the cheese to the mixture. Pour the mixture evenly into 6 tortilla lined cups and sprinkle the mushrooms and ham into the the cups. Bake for 10 minutes. After 10 minutes, sprinkle the remaining cheese on top of the cupcakes and bake for an additional 5 minutes until eggs are cooked.
1 serving = 1 cupcake
Recipe makes 6 total
Total: 845 calories, 49 g carbs, 41 g fat, 76 g protein, 1,829 mg sodium, 7 g sugar
Per Serving: 141 calories, 8 g carbs, 7 g fat, 13 g protein, 305 mg sodium, 1 g sugar
- Low-fat vanilla yogurt
- Pineapple tidbits
Yake Yogurt Bites
Using a mini-muffin tin, line with paper cups. Add granola to completely cover the bottom of the cup (about 2 teaspoons). Spoon yogurt on top until cup is about 3/4 full. Top with pineapple tidbits and place in the freezer. Yogurt bites can be enjoyed in about an hour, or moved to an airtight freezer container for storage.
1 serving = about 2 mini yogurt bites
Per Serving: 71 Calories, 38 g Carbs, 3 g fat: 3, 8 g protein: 8, 120 mg sodium, 32 g sugar
- 2 cups fresh baby leaf spinach
- 2 cups frozen pineapple chunks
- 1 cup cold water
- 1/2 ripe avocado
- 2-3 T honey
Gator Green Smoothie
Combine all ingredients into blender. Blend until smooth and enjoy immediately.
1 serving = 8 ounces
Total makes about 32 ounces, which is ~4 servings
Total: 509 calories: 509, 89 g carbs, 15 g fat, 7 g protein, 79 mg sodium, 71 g sugar
Per Serving: 127 calories, 22 g carbs, 4 g fat, 2 g protein, 20 mg sodium, 18 g sugar