Last week our students began their journey in the kitchen by preparing a Greek salad and tzatziki sauce. They learned the proper technique to slice, cube and measure. It felt like we were training for top chef Canada. Below are the recipes for our Greek dish:
Greek Salad (serves 4) 1-2 Cucumbers (cubed) 2-3 Roma Tomatoes (cubed) ¾ cup Feta Cheese (crumbled) 1 6 oz can Black Olives (pitted) ½ Red Onion (sliced) ⅓ cup Greek Salad Dressing Tzatziki Sauce (serves 4) 2 cups Greek Yogurt (plain, non-fat) 1 cup Cucumber (grated) 2 tbsp Olive Oil 1 ½ tbsp Lemon Juice 3 cloves Garlic (minced) ½ tsp Dried Dill ½ tsp Dried Oregano Salt & Pepper (to taste) Flatbread (toasted, for dipping) Interesting Facts:
0 Comments
Courtesy of RealHealthyRecipes.com
Servings: 12 Here’s what you need
One serving equals: 266 calories, 4g fat, 67mg sodium, 38g carbohydrate, 8g fiber, and 15g protein Today in our PAL classes we discussed Children's Grief Awareness Day. The students were very engaged in our conversations and it was a really eye opening opportunity for everyone to see how many of us has lost someone or something close to us.
I have included some information that can get conversations started at home. What is Children's Grief Awareness Day?Created in 2008 by the Highmark Caring Place, A Center for Grieving Children, Adolescents and Their Families, and since recognized by organizations around the world, Children's Grief Awareness Day is observed every year on the third Thursday in November (the Thursday before the U.S. holiday of Thanksgiving). This time of year is a particularly appropriate time to support grieving children because the holiday season is often an especially difficult time after a death. Children's Grief Awareness Day seeks to bring attention to the fact that often support can make all the difference in the life of a grieving child. It provides an opportunity for all of us to raise awareness of the painful impact that the death of a loved one has in the life of a child, an opportunity to make sure that these children receive the support they need. Vision A world of support for grieving children. Mission To help grieving children feel less alone and more supported through changing the culture surrounding children and grief. Goals
https://www.childrensgriefawarenessday.org/cgad2/about/index.shtml The following was a message sent to us from Jessica Schneider, a volunteer from the South Health Campus. Please read through the details and visit the link below if you are looking for additional information.
We are hosting our first ever KIDS COOKING FOR KIDS CAMPAIGN. From Nov 1 to Nov 22, kids aged 9 to 14 can enter our Chicken Soup Recipe Competition event in support of the Emergency Pediatric Pod at South Health Campus. We are asking kids between the ages of 9 to 14 to send us their signature chicken soup recipe. All recipes received will be put together in a special cookbook that will be sold at the event as well each entrant will get a copy of the cookbook to show off to friends and family. The top 12 chefs will be invited to a live cook-off in Southcentre Mall to showcase their talents for the whole city! We are thrilled to have the support of amazing celebrity judges who will be selecting the top 3 soups made at the Cookoff. Our celebrity judges include Top-Chef Canada All-Stars winner, Co-owner of Cluck ‘n Cleaver and Owner of Nicole Gourmet, Nicole Gomes; Canadian food writer, columnist and one of Calgary’s top foodies, Dan Clapson; and Calgary’s Fire Chief Steve Dongworth. The event emcee is Global Morning Show’s Jordan Witzel. Go to this link to sign up today! http://www.calgaryhealthtrust.ca/kidscookingforkids Courtesy of RealHealthyRecipes.com
Servings: 4 Here’s what you need For the Spaghetti Squash
For the Spaghetti Squash
348 calories, 9g fat, 21g carbohydrate, 11g sugar, 956mg sodium, 6g fiber, and 25g protein. I hope that you get a chance to give this recipe a try this week. Students who have joined our cooking club will have the opportunity to learn basic food preparation skills while creating dishes that come from different cultures. Students will learn one recipe each class, for a total of six dishes being prepared. Each recipe comes from a different place around the world: Italy, Japan, Mexico, Germany, France, and Greece.
Below are a few important details: When: Tuesdays 3:00 - 4:30 pm Duration: 6 weeks beginning November 7th Who: 20 students from grades 5-6 Where: Foods Room Cost: $20.00 per student Instructors: Ms. Chung and Ms. Franklyn Grade 7, 8, and 9 students enjoyed their morning at REPSOL Sports Centre last week, where they participated in yoga, boot camp, zumba and weight training. The students learned that it is easy to be active and have fun in small spaces. The instructors were awesome and we received nothing but positive feedback about our students and their level of participation.
Way to go DGS! Here are a few pictures of our busy morning. |