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Name_________________________ Fab 5 Weekly Healthy Food ChallengeTo promote healthy eating at home with your family the students involved in Fab 5 can compete in a healthy eating challenge with their families. Over the next 4 weeks a healthy food challenge will be sent home the day of Fab 5 and can also be found on the Lucketts website under Specialist-Physical Education-Fab 5 tab-click on healthy food challenge. One challenge will be sent home each Monday in Fab 5 to try to complete. It is due back the following Fab 5 Monday, so there is one week to complete the challenge. Every student who brings in their Fab 5 challenge paper signed will be entered into a drawing for each challenge they complete. One winner will be pulled in Fab 5 on Monday, April 25th. Monday, April 11th Family Healthy Food Challenge (Due: Monday, April 18th)Create 1 or more snacks, meals, or dinners with your family (every 1 created=1 name in the drawing)Food can be cooked or uncooked (like veggies or fruits) and as simple or difficult as you like-but not just sliced apples-something creative!Your child must be involved in helping you make it in some way, or maybe they create it!A parent signature is needed to show completionMs. Olshavsky will make a healthy recipe book for the entire Fab 5 with everyone’s healthy recipesTAKE A PICTURE (If possible) of your creation and send to: jill.olshavsky@ or print one and send it inAn example of a healthy snack to try to make or create your own (see last page):Create your own Fruit and Veggie RobotUse various fruits and veggies to create your own robot. Be sure to write down your recipe and steps so it can be recreated one day. Apple wedges, grapes, bell peppers, carrots, cherry tomatoes, cheese wheels, blueberries, strawberries. Have fun!An Example of a healthy side dish to try to make or create your own (see last page):Roasted VegetablesTotal Time:2 hr 10 minPrep:25 minCook:1 hr 40 minYield:6 servings (serving size 1 1/3 cups)Ingredients4 medium beets3 tablespoons olive oil, divided1 1/2 pounds carrots1 1/2 pounds Brussels sprouts8 large garlic cloves1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 tablespoon freshly chopped thyme leavesDirectionsPreheat the oven to 375 degrees F.Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.Example of a healthy meal to try to make or create your own (see last page):Broccoli-Walnut pesto with pastaTotal time: 40 minutesPrep: 15 min.Cook: 15 min.Yield 4 servingsIngredients1/3 cup walnut halves1 clove garlic, smashed1 1/2 cups chopped raw broccoli florets and tender stems (about 4 ounces)1/2 cup packed fresh basil leaves, plus a few sprigs, for garnish1/4 cup low-sodium vegetable broth1/4 teaspoon freshly grated nutmeg1/4 teaspoon red pepper flakes, optionalKosher saltJuice of 1/2 small lemon (1 tablespoon)2 tablespoons extra-virgin olive oil3 tablespoons freshly grated Parmigiano-Reggiano, Romano or grana padano cheese10 ounces whole wheat or tri-color fusilliDirectionsPreheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.Create your own healthy snack: Name of snack__________________________________________Ingredients:Directions:Bake at __________ degrees for __________minutes (if needed)____________ date signature______________________**Take and print a picture of your healthy snack or send via email (address above)Create your own healthy side dish: Name of healthy side dish____________________________________Ingredients:Directions:Bake at __________ degrees for __________minutes (if needed)____________ date signature______________________**Take and print a picture of your healthy side dish or send via email (address above)Create your own healthy meal: Name of healthy meal__________________________________________Ingredients:Directions:Bake at __________ degrees for __________minutes (if needed)____________ date signature______________________**Take and print a picture of your healthy meal or send via email (address above) ................
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