LOUISVILLE, Ky. (WDRB) --  In this School Smarts report, WDRB's Keith Kaiser joins Chef Nancy Russman to create some tasty after school snacks.

A native of Louisville, chef Russman grew up in the kitchen learning and working alongside her German immigrant mother.

Her mother instilled in her a passion for cooking and chef Russman's talents in the kitchen grew.

After a car wreck that left her critically injured, chef Russman changed her outlook on life and decided to use her talents in the kitchen for a different purpose.

She began working with children and families at a local homeless shelter in Louisville where she discovered her passion for working with the at-risk population, especially adolescents.

She has devoted her life's work to educating children and their parents about healthy eating.

Chef Russman published her first cookbook for children in 2009.

Chef Nancy's Kids' Club Cookbook focuses on showing young people how to prepare healthy food for themselves without using knives and stoves.

The purpose of the cookbook is to teach children about healthy eating while improving their self esteem and empowering them to live happy, healthy lives.

Chef Salad Lettuce Wrap
    1 piece of leaf lettuce, lay flat on a plate
    Put turkey, cheese, pepperoni, grated carrots, black olives, cherry tomatoes and any other items you like.
    Top with your favorite dressing, maybe ranch
    Fold in the sides and roll up like a burrito!
    Eat up

Cinnamon Bread Faces
    Put 1 piece of cinnamon bread on a plate. (if you like)
    Spread some peanut butter on the bread toast
    Squeeze some chocolate syrup on top of the peanut butter and spread it around
    Make a face with fruit and you can use grated cheese or grated carrots for hair if you like
    Eat Up!

Italian Sub on a Hot Dog Bun
    Put turkey, pepperoni, cheese, cherry tomatoes, black olives, grated carrots, pickles and other items you like.
    Top with Italian dressing
    Eat over a plate!

Black Bean Dip
    1 Can Of Black Beans Drained and Rinsed
    1 Tablespoon of Lime Juice or Juice from the Salsa
    1 - 2 Tablespoons of Canola Oil
    A Good Shake of Garlic Powder (about 1/4 - 1/2 teaspoon)
    A Good Shake of Italian Seasoning (about 1/4 to 1/2 teaspoon)
    Put All Ingredients in a Quart Size Zip Lock Bag, Let the Air Out and Seal
    Squeeze the Black Bean Mixture in the Zip Lock Bag until it is a "dip"

Black Bean Wrap with Salsa and Shredded Cheese
    Lay Out a Small Flour Tortilla on a Plate
    Spread some of the Black Bean Dip on the Tortilla
    Add About 1 - 2 Tablespoons of Your Favorite Salsa on Top of the Black Bean Dip
    Add about 2 - 3 Tablespoons of Your Favorite Shredded Cheese on Top of the Salsa
    Fold the Tortilla over like a Taco and Eat UP!!!
    Refrigerate Any Leftovers.

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