As kids head back-to-school, parents’ busy work week schedules get a little more hectic. It can be hard to fit in time to pack the kids’ lunches, but it’s important to remember that children need well-balanced lunches and snacks to help fuel them through the day. WZZM 13 Health Reporter Valerie Lego talks with Blue Cross Blue Shield of Michigan nutritionist Grace DeRocha and shows you a few tasty ways to get your kids to eat a rainbow of colors.

Veggie Rainbow Pizza


12 ounces crumbled feta cheese
8 ounces whipped low-fat cream cheese, room temperature
Red tomatoes, your favorite variety, chopped
orange carrots, chopped
yellow bell pepper, chopped
green broccoli, chopped
red onion, chopped
red cabbage, chopped
purple potatoes, sliced
pizza crust of choice or naan bread


Mix feta and cream cheese together. Spread over pizza crust
Place array of rainbow vegetables on pizza crust. Cut into slices, serve and enjoy!

Fruit Rainbow Pizza


1 tortilla or flat bread, I like to use Flatouts (cut in half)
6 teaspoons of natural Greek yogurt
1 teaspoon of honey (optional)
1 cup of strawberries, sliced
1 nectarine, peeled, seedless and sliced
½ cup of mango, peeled, seedless and diced
1/3 cup of pineapple, peeled and diced
1 kiwi, peeled and cut in little chunks
2 tablespoons of blueberries
2 blackberries


Preheat the oven to 375˚F, and cover a baking sheet with parchment paper.
Cut the flatbread in half, so you have two half-moon shaped slices.
Place flatbread on prepared baking sheet and in the oven. Bake for 5 minutes or until toasted.
Let cool then flip it over. Curve of flat bread should face upward.
Spread yogurt evenly on flatbread slice.
Evenly distribute the fruit, starting with one blackberry at the base of the flatbread, following with blueberries, kiwi, pineapple, mango, nectarine and strawberries.
Serve immediately. Enjoy!

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