IOWA CITY, IA – SEPTEMBER 15, 2014 –Developing recipes for nutritious and delicious food runs in the family for Anna Sobaski, Founder and President of Iowa City-based Breads from Anna, and her young cousin Anabel Bradley, a 4th grader at Viola Gibson Elementary in Cedar Rapids, IA. Bradley has been creating healthy dishes in her family’s kitchen since she could barely reach the counter. When her mother, Julie Bradley, discovered the Healthy Lunchtime Challenge recipe contest, she knew it was something Anabel could tackle. The Challenge is administered by Epicurious (epicurious.com) and presented by The White House and the United States Department of Agriculture. In addition to the recipe contest, the Challenge then matches each recipe winner with a local chef to host healthy cooking classes for kids across the nation. Miss Bradley selected Sobaski, a trained chef, as her chef partner.
Bradley’s winning recipe is titled “Over the Rainbow Veggie Pancakes.” The contest received 1,500 entries, from which 54 winners were selected (one winner per state plus an additional four regions). The recipes were included in an online cookbook published by Epicurious (Conde Nast Publishing). The book is available for download at: http://www.epicurious.com/images/pdf/TheEpicuriousHealthyLunchtimeChallengeCookbook2014.pdf.
“I love to cook and create new recipes,” said Bradley. “I made the “Over the Rainbow Veggie Pancakes” using fresh vegetables from my family’s garden. They are easy to make, taste great and are healthy. I am excited to share this recipe and more with kids who want to have fun in the kitchen and eat healthy things.”
The prize for winning the Challenge was a paid trip to the White House for a State Dinner with First Lady Michelle Obama. Bradley and her mother traveled to Washington D.C. courtesy of Challenge sponsor Delta Airlines. There, Bradley and the other winners met the First Lady and participated in a variety of events at the White House.
As an extension of the Challenge, Sobaski and Bradley are teaming up to put on three cooking classes this Fall in Cedar Rapids and Iowa City. These classes will be geared towards teaching kids how to make healthy, easy lunches and snacks. The first session is scheduled for Tuesday, September 16th in Cedar Rapids.
“I am delighted to partner with Anabel to create easy, delicious and healthy recipes for kids,” said Sobaski. “Our mission at Breads from Anna has always been to make the best tasting and most nutritious gluten-free and allergen-free baking mixes that everyone can enjoy together. The Kids & Chefs Cook for Success initiative is a great opportunity to teach kids the joy of cooking and baking healthfully.”
You can follow Anna and Anabel’s classes and creations on the Breads from Anna Facebook page (http//facebook.com/breadsfromanna) and via #CookForSuccess and #EpicuriousKids on Twitter. For more information on the upcoming classes, contact Sobaski at email@example.com.
About Breads from Anna
Breads from Anna, an Iowa City, Iowa headquartered business, provides gluten-free and allergen-free baking mixes to consumers around the world through the company website and hundreds of national and international retail partners. Launched in 2004 with her original gluten, soy, rice and nut-free free flour blend, the brand has grown to offer a line of 12 gluten-free and allergen-free flour blends, including sandwich breads, quick breads, pie and pizza crusts, muffins, pancakes, and brownies. Anna’s flour blends are shipped throughout the U.S. and internationally and address the top eight food allergies including dairy, eggs, peanuts, tree nuts, wheat, soy, rice, fish and shellfish. All flour blends are GMO Free Certified and produced in a gluten, soy, rice and nut-free facility that is also USDA and Kosher certified. Additional information can be found by at www.breadsfromanna.com and on Facebook at http//facebook.com/breadsfromanna.
About Anna Sobaski
Chef Anna Sobaski is the Founder and President of Breads from Anna, a leading gluten and allergen-free baking mix company. She is an expert in the area of gluten and allergen-free living and a graduate of the premier institute for learning about food as medicine; the Natural Gourmet Cookery School Institute for Food and Health in New York City. Anna demonstrates her passion for helping people enjoy a gluten and allergen-free lifestyle by continuing to develop mixes and recipes and traveling the country teaching gluten and allergen-free cooking classes. For more information, visit www.breadsfromanna.com.