Winter Helmet Safety Video- with videos of Pro Athletes! Cool stuff :)

http://vimeo.com/77008826

Fresh Fruit and Vegetable Program Menu Week of October 7th

Fresh Fruit and Vegetable Program Menu

We are going Green….weekly menus can now be found at www.canaanschools.org, then click student tab, then school nurse tab

Monday	Tuesday	Wednesday	Thursday	Friday
Strawberries & Raspberries	Grape Tomatoes	Broccoli	Cauliflower	Zucchini Cake made by Grade 2 and 7th grade living arts class
Fact: On average there are 200 tiny seeds in each strawberry	Fact: High in fiber and Vitamin C.	Fact: 1 cup of broccoli gives you your daily requirement of Vitamin C.	Fact:  Comes from the cabbage family.	Check out the recipe at www.canaanschools.org, click on student link, then school nurse for recipes and the weekly menu.

Menus are subject to change, based upon availability.

·         Encourage a positive attitude to try new fruits and vegetables.

·         Numbers to live by: 54321 +8

o   5or more fresh fruits and vegetables a day

o   4 glasses of water

o   3 good laughs

o   2 hours or less of screen time

o   1 hour of physical activity

o   8+ hours of sleep

Healthy Bodies=Healthy Minds

TICKS

http://healthvermont.gov/prevent/zoonotic/tickborne/documents/School_Lyme_Tickbite_FS_2013.pdf

Snack Program

What, Who, When, Where, and How?

Canaan Schools is participating in the FFVP- Fresh Fruit and Vegetable Program this year.  Canaan Schools received funding for this years program from the USDA and AutoNorth, Pre-Owned Superstore inc.

The program offers a FREE fresh fruit or vegetable Monday-Thursday to students in preschool to 6th grade, as well as to 7th grade students in Mrs. Dickson's living arts class.  Next semester the program will expand to grades 7/8 during PE class.

Once a week on Thursdays 7th grade living arts class cooks with an elementary class on a rotating basis.  The recipes must incorporate a fresh fruit or vegetable into the recipe and the recipes are the FREE snack available for Fridays.

During the weekly cooking classes the students are also learning a healthy tip from Mrs. Prehemo.

Keep checking back for new recipes of what's cooking!  Throughout the year, the recipes will be added below weekly.   Happy Cooking :)

Grade 6 Recipe

We omitted the nuts in the below recipe. 

http://www.chopchopmag.org/content/carrot-cupcakes

Grade 5 Recipe

We substituted the walnuts and raisins for 1 cup of chocolate chips.

http://www.yummly.com/recipe/Banana-Oatmeal-Drop-Cookies-Recipezaar?columns=4&position=3%2F43

Grade 4 Recipe

Mango Salsa

1 Mango peeled, seeded and chopped

1 cup diced cuccumber

1/4 cup finely chopped red pepper

1/4 cup red onion chopped

2 tbsp lime juice

1 tbsp lemon juice

2 tbsp chopped cilantro

2 tbsp brown sugar

Directions

1. In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, brown sugar and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Grade 3 Recipe

Peach Applesauce

Ingredients

·         4 lbs. Golden Delicious or McIntosh apples, peeled, cored and cut into chunks

·         8 regular sized fresh peaches (about 4 cups), skin removed, and chopped

·         1/3 cup water (we had to increase this amount)

·         1/4 cup brown sugar (add sugar to your liking beyond the 1/4 cup)

·         1/2 tsp. cinnamon

Instructions

1.       Place apples and fresh peaches in your pot.

2.       Sprinkle with sugar and cinnamon.

3.       Pour in the water.

4.       Stir so everything is well combined.

5.       Cook until apples are soft.

6.       Uncover, and with a potato masher, mash the applesauce until you get the consistency you want.

7.       You can adjust the sugar to your own taste too!

8.       Let the applesauce cool for 30 minutes and then chill in the refrigerator until you are ready to serve, or eat warm, YUM!

9.       This recipe makes about 8 cups or so of applesauce.

10.   Store leftover applesauce in a large mason jar in the refrigerator for up to 1 week.

Poison Prevention Tips from Spike the Porcupine

March with the Penguins

Be PROUD of what makes You, YOU!