Lauren Kuperman, a seventh grader at Pleasant Hill Middle School in Lexington, SC was one of 54 kids to attend a “State Dinner” at the White House on August 20 as a winner of a nationwide recipe challenge to promote healthy lunches as part of the First Lady’s Let’s Move! initiative. Lauren (12) and Nicole (9), daughters to Roger and Faye Kuperman were both diagnosed with Fragile X syndrome by Dr. Berry-Kravis at RUSH Medical Center in Chicago in 2003. The Kupermans, originally from Chicago, moved to South Carolina to create a more tranquil setting for the girls to grow up in after the diagnosis.
The Kupermans started the with the help of Gail Stapleton from Greenwood Genetics Center in 2005 offering support and education for families in South Carolina whose lives have been touched by Fragile X-associated Disorders. As leaders both Roger and Faye continue to be a great source of support to families, advocates for Fragile X, and resource to the community.
The mother and daughter from Lexington were the South Carolina representatives at the Kids’ State Dinner at the White House.
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The dinner featured winners from every state of a healthy recipe contest by www.epicurious.com to help celebrate youth-focused meals.
Faye and Lauren, 12, entered a recipe for an Asian-style dish made with vermicelli noodles, chicken breast, bell peppers, celery, peanuts and onions.
“It’s a combination of many recipes I’ve made over the years,” said Lauren’s Mom, Faye. “It’s a nice recipe because I can make it hot or cold, and I can pack it in her lunch.”
“It’s got chicken, it’s got a little bit of noodles and vegetables,” said Faye. “It’s Asian-based, and Lauren loves it, so I know she’ll eat it.”
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Lauren said in addition to meeting First Lady Michelle Obama, Nickelodeon stars, Big Time Rush and Neville from iCarly, the children also had a surprise visit from the President.
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Kuperman’s Vermicelli Chicken Salad Recipe:
Ingredients:
- 1 cup vermicelli noodles
- 1 cup cooked chopped chicken breast
- 1 tablespoon chopped red pepper
- 1 tablespoon chopped celery
- 2 tablespoons chopped peanuts
- 1 teaspoon chopped onion
- Pinch freshly ground black pepper
- 1/8 teaspoon lime zest
- 1 teaspoon minced fresh lemon basil
- ¼ cup rice-wine vinegar
Preparation:
- In a large pot of boiling salted water, cook the vermicelli noodles for 2 minutes. Drain, rinse in cold water, and return the noodles to the pot.
- Add the chicken, bell pepper, celery, peanuts, onion, pepper, lime zest, lemon basil, and rice-wine vinegar and stir to combine. Cook over moderate heat, stirring occasionally, for two minutes. (This can be prepared the evening prepared.) Serve hot or cold.