- Author: Angelica Perez
- Editor: Emily Harris
Parents at Jefferson Elementary School were thrilled to begin the Plan, Shop, Save and Cook Series. They were excited to learn about ways the class could help them save money when it comes to healthy cooking at home and also learn ways to plan healthy meals. Many activities were included during the lessons, which allowed them to apply the skills they learned. One activity had the parents first create a meal plan and then plan their shopping lists. This activity allowed them to see the food groups they were eating plenty of, and which other food groups were being left out.
Jefferson parents planning their families' meals for the week and creating their shopping lists.
As the lessons continued throughout the weeks, many of the parents were eager to share their success in balancing all of the food groups on MyPlate to ensure balanced diets. Others shared their new found awareness of store flyer sale items, which included seasonal fruits and vegetables. Many parents also learned how low their whole grain consumption was, and began incorporating more whole grains into their meals. A couple of the parents even shared that they made our enchilada casserole at home and their families loved it, not knowing that they were eating whole grain brown rice!
Nutrition Educators, Araceli and Angelica, with some of the parents from the class who received their certificate of graduation from the Plan, Shop, Save and Cook Series.
Overall the class was very successful and we had 7 parents graduate the Plan, Shop, Save and Cook Series. Many parents appreciated learning nutrition information provided during the class by mentioning how useful it was for them to ensure that they make everyday, healthy eating a positive and simple, one step at a time, change. They know that these changes will make an extreme difference in their overall health and the health of their families.
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Interested in bringing an adult nutrition education class to a school or community center near you? Contact our Adult Nutrition Program Supervisor, Javier Miramontes, at 241-7531 or jfmiramontes@ucanr.edu for more information.
- Author: Evelyn Morales
- Editor: Emily Harris
Every year UC CalFresh hosts a two-week rotation for each intern in Fresno State's Dietetic Internship Program. During their time with UC CalFresh, the dietetic interns visit various communities in Fresno and Madera Counties and gain skills and experience with program development, youth and adult lesson demonstration and indirect nutrition education.
Pete meets the Fresno State Dietetic Interns!
On August 19th, the dietetic interns arrived at UC Calfresh to learn more about our program and its role in the community at our Intern Orientation. The interns received information regarding the University of California and its dedication to getting research-based information to the public, and the role the UC Calfresh Nutrition Education Program plays in creating healthier families in Fresno and Madera Counties.
The interns were able to see how nutrition education is implemented for elementary school kids in a demonstration of our lesson, "Mystery Vegetables."
No class is complete without a physical activity break. Here the interns participate in a JAMmin Minutes Deskercise video.
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Pete the MyPlate Superhero is excited for each intern to visit and work with UC Calfresh. You will be able to read about each interns experience in our Intern Reflection Series.
- Author: Tacu Vang
- Editor: Emily Harris
On August 2nd, 2016, UC CalFresh was invited by the Housing Authority of Madera to participate in their National Night Out event. National Night Out is an annual event that is celebrated on the first Tuesday of August. Neighboring communities work together with law enforcement to create a culture of partnership for safer communities. UC CalFresh presented the workshop, "Milk is For Me," while the Housing Authority of Madera passed out books to children in the communities. National Night Out occurred at three different neighboring communities: the Malone Apartments, the Knox Apartments, and the Kennedy Apartments. UC CalFresh spent a total of 45 minutes at each site, which was a new, mobile approach that the team has not tried before.
Nutrition Educators, Angelica Perez and Maira Enriquez, work together to educate community residents.
All of the great books that were given out to the neighboring communities.
The UC CalFresh team working hard throughout the evening.
All in all, there was a great turn out for National Night Out in Madera, and the community loved the nutrition information and books they received. It was wonderful to see the residents partner with local law enforcement on a hot day to promote this event. The UC CalFresh team met many great people and hopes to be apart of this event next year.
- Author: Araceli Delgadillo
- Editor: Emily Harris
Pizza is a favorite dish for many people. Pizza can be rather unhealthy between the dough, sauces and certain toppings. This recipe offers a quick and easy way to put a healthier spin on this classic dish by using items that you might already have in your pantry.
Tortilla Pizza
Image Source: California Department of Public Health
Ingredients:
12 corn tortillas, small (or flour tortillas)
Vegetable oil (or margarine)
1 can of refried beans (16 ounces)
¼ cup onion (chopped)
2 ounces fresh or canned green chili peppers (diced)
3 tablespoons red taco sauce
3 cups of vegetables, such as broccoli, mushrooms, spinach, and red bell pepper (chopped)
½ cup cheese, shredded part-skim mozzarella
½ cup cilantro (chopped, fresh, optional)
Directions:
1. Brush one side of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza.
2. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside.
3. Heat refried beans, onion, and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat.
4. Spread about 1/3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon of taco sauce, then top with 1/2 cup of the chopped vegetables, 1 teaspoon chili peppers, and 1 tablespoon cheese for each pizza.
5. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.
Source: California Department of Health Services, Healthy Latino Recipes Made with Love
California Latino 5-A-Day Campaign via
- Author: Emily Harris
It's time to go back to school! During this busy time of year, cooking is one of many items on your "To Do" list. This month's tasty tips will help you when you're in a time crunch and need healthy meals for your family.
Breakfast
Breakfast Egg Cups
- 1 – cooking spray
- 6 large – egg
- 1/4 cup – milk
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 1 medium – bell pepper, red
- 3/4 cup – spinach
- 1/4 cup – cheddar cheese, shredded
- Spray a muffin tin with cooking spray and preheat oven to 375°F.
- Whisk the eggs and milk together in a bowl. Season with salt and pepper.
- Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. (This method is called chiffonade.) Add the peppers, spinach, and shredded cheddar to the egg mixture.
- Fill muffin cups 3/4 full and bake for 20 to 25 minutes until centers are set and no longer runny.
- Allow to cool slightly before serving.
Extras may be stored in an air-tight container in the refrigerator for up to a week, and in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.
Source: Super Healthy Kids
- 1 banana
- ½ cup strawberry greek yogurt
- ¼ cup blackberries
- ¼ cup raspberries
- ½ cup granola
- mini chocolate chips for garnish
- Prepare yogurt.
- Place container of yogurt in the freezer until firm, not frozen solid, just scoop-able.
- Scoop out two scoops of yogurt and place each scoop in a separate paper muffin liner.
- Put back in the freezer until ready to use.
- Split banana in half.
- Add 2 scoops of frozen yogurt
- Add berries, granola and chocolate chips.
- Serve immediately.
Source: Art from my Table
Lunch
Mix it Up!
Help your kids eat a variety of foods with the packing list above! Choose foods from each food group to create healthy, filling lunches all year long.
Source: Happy Strong Home
Snack Time
Frozen Fruit Cups
INGREDIENTS
- 16 ounces frozen strawberries, thawed
- 12 ounces pineapple-orange juice concentrate, thawed
- 2 (20 ounce) cans crushed pineapple, undrained
- 2 (11 ounce) cans mandarin oranges, undrained
- 6 bananas, diced (yellow but not too ripe)
- 1⁄3 cup lemon juice (bottled is fine)
- 16 ounces frozen blueberries
DIRECTIONS
Source: food.com
Dinner
Crock Pot Stuffed Bell Peppers
- 5 bell peppers
- 1 pound lean ground beef
- 1 (10 ounce) can red enchilada sauce
- 1/2 cup diced yellow onion
- 1 cup cooked Mexican rice
- 1 cup shredded Colby-jack cheese, divided
- Salt and pepper, to taste
- Cut the tops off of each bell pepper. Remove any seeds and stems from the inside. Dice the tops of each bell pepper. Set aside.
- In a large bowl, combine the raw ground beef, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
- Fill crock pot with one inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 4 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
- Serve warm with favorite toppings. Enjoy!
Source: Loft in the Lofthouse
Garden Grilled Cheese
- 2 slices bread
- Butter
- 4 oz. cheese
- 1 Tomato
- 1/2 Avocado
- 1/2 yellow onion, caramelized
- Handful microgreens of your choice
- Preheat cast iron skillet over medium heat
- Butter one side of the two pieces of bread
- Place buttered piece of bread face down in skillet
- Top with cheese
- Add caramelized onion, avocado and tomato
- Top with more cheese
- Place other piece of bread with buttered side up on top and flip once browned
- Toast the other side for a few minutes until done
- Remove from heat and gently open up sandwich and stuff with microgreens
- Press sandwich together, slice and serve.
Source: California Grown
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