Hot Lunch Update:
To be a more environmentally conscience school we have made a few changes to our hot lunch program.
Starting October 1 Boston Pizza and Menchies won’t be sending plastic cutlery with the lunch orders. We are requesting that students please pack your own reusable fork or spoon from home. Cutlery will not be supplied at the school.
If you wish to order hot lunch, please visit Elementary School Nutrition Services | Just another WordPress site
Thanksgiving Food Drive
Will take place October 1- October 5. Food will be sent to St. Michael’s Church St. Vincent de Paul Society. We are collecting non-perishable food items – cereal, canned fruits and vegetables, tuna, pasta, soup, granola bars, peanut butter, etc. Thank you for your generosity.
Ontario Walk To School Month Kick Off Day – Oct. 3
Students are encouraged to walk to school for the month. Let’s kick it off with students walking on October 3rd.
Fitbit October 2018 – Fall for Squash
Crisp fall weather provides a perfect opportunity to enjoy the outdoors. There are many great ways to keep active as a family, such as exploring the beautiful trails in our Region, playing in the leaves or walking through the neighbourhood to look at Halloween decorations.
Visiting local farms can also be a great way to enjoy the fall. Take a hayride or walk through a corn maze. Visit the fields to pick your own pumpkin or a variety of other winter squash such as buttercup, butternut, spaghetti and acorn. When picking out winter squash, pick ones that feel heavy and have a dry surface without any soft spots or bruises. After bringing them home, you can store whole, un-cut squash in a cool, dry place for two to four months. There are many ways that winter squash can be part of a healthy meal or snack. They can be steamed, grilled, microwaved or roasted, and used in a variety of dishes such as soups, salads, pastas, pancakes and more. Check out the recipe below:
Avocado, Roasted Squash and Black Bean Tacos
Makes: 4 servings
1 butternut squash
2 tbsp olive oil
¼ tsp salt
¼ tsp pepper
2 tsp paprika
1 clove garlic, minced
1 bell pepper, sliced
1 – 540 ml can black beans, rinsed and drained
1 tsp cumin, ground
½ tsp chili powder
8 tortillas, small
1 avocado, diced
½ cup cheese (cheddar, shredded or feta, crumbled)
Optional fresh cilantro, hot sauce and lime slices
- Preheat the oven to 425°F.
- Peel squash, cut it in two and remove the seeds. Dice into equal pieces (about 1 inch/2.5 cm).
- Place the squash cubes on a baking sheet lined with parchment paper. Drizzle with 1½ tbsp olive oil; add salt, pepper and paprika. Roast for 25 minutes.
- In a saucepan, sauté ½ tbsp olive oil and the minced garlic over low to medium heat. Add the sliced bell peppers and sauté for approximately five minutes until the peppers are tender.
- Add the black beans, ground cumin, chili powder and ¼ cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately five minutes or until the beans are well heated and soft.
- In the warmed oven, heat the tortillas for a few minutes, or microwave them for 20 seconds.
- Top the tortillas with roasted squash, bell peppers, black beans, avocado and cheese. Serve with fresh cilantro, hot sauce and lime slices, if desired.
Recipe adapted from Dietitians of Canada: www.cookspiration.com