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Our mission: To provide various activities that promote and enrich the welfare of children in home, school and community while developing relationships between educators and parents to provide a united effort in the general support and education of our children.

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Walk-for-FUNds is October 11th, 2019
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Recipes from the Health Fair

Vegetarian Stuffed Pepper Soup (adapted from website Peas and Crayons)

INGREDIENTS:
  • 1 cup uncooked brown rice (basmati was used here)
  • 2 cups diced bell pepper (mixture of red and green)
  • 1 cup onion
  • 1 clove garlic
  • 2 tsp olive oil
  • 4 cups vegetable broth
  • 14.5 oz canned fire roasted diced tomatoes
  • 14.5 oz canned tomato sauce
  • 1 tsp salt or to taste, see notes
  • 1 tsp black pepper
  • 1 tsp salt-free Italian blend seasoning
  • ½ tsp garlic powder
  • 1/4 tsp dried oregan
  • 1 cup dry red lentils

DIRECTIONS:
  1. Cook rice via package directions and set aside
  2. Next chop your veggies and peel and mince your garlic.
  3. In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
  4. Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  5. Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
  6. Taste the soup, then adjust thickness to taste, adding a little more broth to thin the soup if you prefer. Taste again and re-season to taste.
  7. Enjoy!

Butternut Squash Soup

INGREDIENTS:
  • 2 cups vegetable stock
  • 4 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash*, peeled, seeded and diced
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned (unsweetened) coconut milk

DIRECTIONS:
  1. Add vegetable stock, garlic, carrot, apple, butternut squash, onion, salt, pepper, cinnamon and nutmeg to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set vent to “Sealing”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 8 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
  3. Stir in the coconut milk.
  4. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper if needed.

Vanilla Oatmeal Cookie Protein Bites

INGREDIENTS:
  • 1 cup sunbutter
  • ½ cup of agave nectar
  • 1 cup Arbonnne Vanilla Protein Powder
  • 2 cups gluten-free rolled oats
  • Optional: add ½ cup chopped raisins or miniature chocolate chips

DIRECTIONS:
  1. Melt sunbutter and agave nectar together in a saucepan over low heat. When combined, remove from heat and cool slightly
  2. Mix protein powder into saucepan
  3. Mix rolled oats and optional ingredients in a separate bowl
  4. Pour protein/sunbutter mixture into the oats and mix thoroughly
  5. Roll mixture into small 1’ balls
  6. Store protein bites in refrigerator until ready to eat.

Spiralized Apples

INGREDIENTS:
  • Apples
  • Lemon juice
  • Cinnamon

DIRECTIONS:
  1. Use vegetable spiralizer to make apple ribbons
  2. Squeeze fresh lemon juice over apple ribbons
  3. Sprinkle with cinnamon
  4. Enjoy!

Lemon, Ginger, Turmeric Infused Water

INGREDIENTS:
  • 2 quarts of water
  • ½ of a sliced lemon
  • 4 slices of fresh ginger root
  • 1 tablespoon of ground tumeric

DIRECTIONS:
  1. Combine all ingredients in a large glass carafe or pitcher and chill for 12-24 hours.

Flavored Sparkling Water

INGREDIENTS:
  • 2 - 1 Liter Sodastream bottles of cold water
  • 2oz cherry juice and 2oz mango juice

DIRECTIONS:
  1. Use Sodastream system to carbonate water both bottles of water
  2. Add 2oz of juice to each bottle
  3. Enjoy immediately