Spoon frozen mixed berries into small cones for a fun twist on the traditional ice cream cone. Top with whipped cream and a cherry for a hand-held sundae boasting healthy and colorful ingredients. 

Brighten up even the cloudiest of days by serving your little ones bell pepper rainbow dippers and cauliflower clouds with honey-mustard sunshine sauce. This sweet skyline is sure to put a smile on their faces. 

No special equipment or ingredients required to make these fun chicken salad sushi roll ups at home. Simply press out a piece of soft white bread (or let the kids smash it with their hands) on a large Swiss chard leaf, then top the bread with chicken salad, cucumber sticks and carrot sticks. Roll the “sushi” and slice into 1-inch pieces. These little sushi rolls are adorable for snack time, a picnic or packed in a lunchbox.

April showers bring May hummus and crudité flowers. Use individual containers of hummus or spoon hummus into a small prep bowl to serve as the center of the flower. Slice an English cucumber on the diagonal (these are seedless and have thin, edible skin) and top each piece with a bell pepper strip. Make the stem with a celery stalk and leaf and “plant” the flower into a bed of whole-wheat crackers.