wellnessintheschools wellnessintheschools

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Wellness in the Schools  Wellness in the Schools (WITS) is a national nonprofit that teaches kids healthy habits to learn & live better. #feedkidsrealfood

We had so much fun filming with @claudinewongktvu from KTVY Fox 2 for the Bay Area People Show. @emilyluchetti and @joyfoodly shared some of our seasonal recipes, like our cauliflower gratin, roasted brussels sprouts, and a special holiday pumpkin bundt cake. ๐ŸŽ Make sure to watch it tomorrow, December 8th or catch us next week on December 15th. #holidayshow #happyholidays #cakeoftheday #recipeideas

โ€œOver the past 3 days, I learned to read labels on food, the value of eating more vegetables, how to eat healthy, and a ton of new recipes.โ€ -Bronx CookCamp Graduate

Our CookCamp program teaches school cooks:
* knife skills * menu planning * mise en place & prioritizing * basic cooking techniques & timing * storage & organization * tools & equipment * herbs & spices * sanitation & cross contamination *

Cauliflower Labs are in full swing! The students at Lu Sutton prepared this cruciferous veggie in two ways - simply roasted, and as a curried purรฉed soup. They also learned the difference between spices and herbs by smelling and tasting each, and noting their distinctions. ๐Ÿฅฆ #feedkidsrealfood

Ah the sweet smell of basil ๐ŸƒDo you remember the first time you tried it? The students at PS 145 added this herb to their Panzanella Salad along with fresh tomatoes, shallots & garlic. They thought it tasted just like pizza and were licking their plates! ๐Ÿ…๐Ÿฝ๐Ÿฅ—#feedkidsrealfood

Do what you love and youโ€™ll never have a problem on Monday. ๐Ÿ’™ Our WITS Fitness Partner, @kerboomkidz hosted an incredible WITS Play Day with PS 160 in Queens - students, parents, and teachers all had a BLAST! #letkidsplay

GOALS BEING MET ๐Ÿ‘Š๐Ÿผ Our daily objective is for students to return to class ready to focus and learn. ๐Ÿ“๐Ÿ“š๐Ÿฅ•#feedkidsrealfood #letkidsplay

Baked, roasted or sliced- how do you prefer your pears? ๐Ÿ๐Ÿ๐Ÿ Our Cafรฉ Day at PS 452 served this delicious fruit 3 different ways! The students had a blast trying them out and sharing their favorite. #feedkidsrealfood

School lunch has never looked so good ๐Ÿ‘Š๐Ÿผ Our program creates dynamic changes in cafeterias from Cali โ˜€๏ธ to New York! Lu Sutton served up some Savory Roasted Brussels Sprouts with Apple and Pomegranate for their students to try something new during their Cafe Day. Make it at home or your school this fall. ๐Ÿ

Serving size: 4 - 6
Prep time: 15 minutes, Cooking time: 20 minutes

Ingredients: -Brussels sprouts, 2 cups (approx. 14)
-Apple, 1 (pink lady, Fuji, or a sweeter variety)
-Onion (yellow), 1
-Olive oil, 2 TBS
-Butter, 1 TBS
-Balsamic vinegar, 1 tsp.
-Pomegranate, 1 (use 1/4 cup seeds)
-Salt, 1 tsp. (divided)

1. Preheat oven to 375F.
2. Cut Brussels sprouts into thin round discs.
3. Dice onion.
4. Dice apple (with skin on).
5. Remove pomegranate seeds from pomegranate.

1. Toss sliced Brussels sprouts in 1-tablespoon olive oil and 1/2 teaspoon salt and roast on a lined cookie sheet for 12-15 minutes or until browned. Some of the smaller pieces will get very brown and crispy. This is great and will add texture to the dish. You are not burning them!
2. Sautรฉ the diced onion and apple in 1-tablespoon olive oil and 1/2-teaspoon salt for 3-4 minutes on medium high heat, until the onion is soft and the apple is still a little crunchy.
3. Add in the roasted Brussels sprouts, 1-tablespoon butter, and 1-teaspoon balsamic vinegar.
4. To serve, top with about ยผ cup of pomegranate seeds.

Today is the day! Please join us on stories at 9am as we invite @jennawolfe @billtelepan @chefpalak @healthchefjulia @davidkdundas @chefgraceramirez to share their gift of wellness this #GivingTuesday. ๐Ÿ’™๐Ÿ™๐Ÿผ๐Ÿ’š๐Ÿฅ’๐Ÿงก๐ŸŠ

Black Fridayโ™ฃ๏ธ, Cyber Monday ๐Ÿ’ป, Giving Tuesday โค๏ธ! The countdown is on- tomorrow morning we have SIX incredible wellness gurus sharing their tips on how they stay healthy starting at 9am! Don't miss out on workouts, healthy meals, smoothie recipes, sweet treats and more! We'll see you there ๐Ÿง˜๐Ÿฝโ€โ™‚๏ธ๐Ÿฝ๐Ÿฅฆ #givingtuesday #givingtuesday2018

Still feeling so thankful for our amazing team, chefs, cooks and partners that make WITS so successful. We couldnโ€™t do it without each and every one of you! ๐Ÿ™Œ๐Ÿผ

Giving thanks the way we know best! ๐Ÿ™๐Ÿผ๐Ÿ ๐Ÿ Enjoy this Delicata Squash with Maple, Coriander & Hazelnuts recipe by our Executive Chef @billtelepan. From all of us at WITS, we hope you have a happy and healthy holiday!
-medium delicata squash
-4 tablespoons olive oil
-2 tablespoons maple syrup
-2 teaspoons freshly ground coriander seed
-4 tablespoons hazelnuts
1. Preheat oven to 400ยบF.
2. Cut squash in half. Remove the seeds with a spoon. Cut squash into ยฝ inch slices.
3. Cook squash in 4 batches. In a large sautรฉ pan, heat 1 tablespoon of oil on high heat. Just before smoking, add the first batch of squash. After 2 minutes, flip the squash. Cook on high flame for a minute.
4. Place squash in oven for about 5-7 minutes until tender.
5. Remove squash from oven, drizzle with syrup, sprinkle with coriander and hazelnuts, and return to oven for 1 minute.
6. Transfer to a baking dish. Serve immediately or at room temperature.

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