3 healthier cafeteria-style foods

Try these healthier, tastier versions of traditional school cafeteria food by fresh-food chef Paul Finkelstein

1 / 3
Knife and Fork Mushroom Burger

Knife and Fork Mushroom Burger

Eating this burger with a knife and fork means you’ll take more time to enjoy it. Button mushrooms promote immune function and are a good source of B2 and B3 vitamins. Plus, unlike a pan-fried meat burger, this bun-less option is low in saturated fat and high in fibre.

Get the recipe: Knife and Fork Mushroom Burger

2 / 3

“Fries” with a twist

Sweet potatoes are packed with vitamin A, and phytochemicals in these Purple Viking potatoes (they have purple skins and white flesh; try those with purple flesh, too) can help lower blood pressure. Plus, because they’re oven-baked, they have far fewer calories than fries, and are lower in fat, than even a small serving of the fast-food variety.

Get the recipe: “Fries” With a Twist

3 / 3
Peach-Blueberry Pannacotta

Peach-Blueberry Pannacotta

Kids will love this just as much as ice cream (and will get some fresh fruit to boot). And you’ll love it too, especially when you realize that swapping a 1/2 cup (125 mL) serving of vanilla ice cream for this cold, creamy treat will cut more than 100 calories and 13 grams of fat. Panna¬cotta is a traditional Italian dessert. It’s usually made with a full-fat cream but in this version I use skim milk. Gelatin is easy to work with, but measure carefully, as too much will make the pannacotta bounce like Jell-O. It’s best to make this dessert the night before, as it should set for at least four hours.

Get the recipe: Peach-Blueberry Pannacotta

Paul Finkelstein changing school nutrition in Canada
Paul Finkelstein’s favourite family meals
How Canadian schools are getting healthier

Newsletter Unit