Page 22 - Florida Sentinel 8-11-17

Recipes
Make breakfast a priority
Eating breakfast is the best way to start the day. A bowl of whole-grain cereal (skip the sugary ones, aim for less than 10 grams of sugar per serving) +
low-fat milk + a piece of fruit is a quick and nutri- tious breakfast. Or you can try:
Banana Pops
Directions: Pour granola into a very shallow dish or plate. Peel bananas, cut in half, and in-
sert popsi- cle sticks. Dip into yogurt (or coat with a knife), then roll into gra- nola and add-ons. Place on a parch- ment or wax-lined tray and freeze. Keep uneaten pops
in the freezer.
Green Monster Smoothie
(2 bananas makes 4 pops) bananas (Or try this idea with strawberries, pineapple, etc.) yogurt of choice (Wholesoy, Almond Dream, Silk, etc.)
granola of choice
add-on ideas:
shreds, cinnamon, raisins popsicle sticks or silverware to insert in the bananas
2 cups liquid of choice (we use fresh-squeezed orange juice, but have used coconut water and almond milk and both are great)
2 cups baby spinach
1 cup pineapple 1 cup frozen mango chunks 1-2 frozen ba- nanas
boosts of choice (we use hemp hearts and chia seeds)
Mix in blender.
coconut
A good lunch is key.
Make a smarter sandwich. Always choose whole grain or whole wheat bread, but feel free to mix
it up with whole wheat tortilla wraps or whole wheat pita pockets. Besides lettuce, try shredded carrots or avocado slides with turkey or lean roast beef.
Skip the chips. Try healthier side options like cheese sticks, whole grain snack crackers, dried fruit, fruit salad, nuts, baby carrots and vegetable dip, or low-fat yogurt.
Don’t forget the drink. Water, milk and 100 percent fruit
juice are the healthiest drink options to pack with a lunch. Avoid sodas, energy drinks, and fruit-flavored juice pouches, which can quickly decrease the nutritional value of your child’s meal. HERE ARE SOME EASY SANDWICH RECIPES:
2 slices of bread (preferably multigrain, Italian, or French) 1 teaspoon whole-grain mustard
1 ounce thinly sliced Cheddar Several pieces of thinly sliced apple
Directions: Spread 2 slices of bread with whole-grain mus- tard. Top 1 slice with Cheddar and several pieces of apple. Sand- wich with the remaining bread.
1 tablespoon mayonnaise 1 teaspoon Dijon mus- tard
1 tablespoon chopped
fresh flat-leaf parsley
2 slices sandwich bread 2 hard-boiled eggs, sliced salt and black pepper
Directions: In a small bowl, combine the mayonnaise, mus- tard, and parsley and spread evenly over both slices of bread. Layer one slice with the eggs and season with 1⁄8 teaspoon each salt and pepper. Top with the other slice of bread.
Have a nutritious snack ready for after-school
No matter how well a child eats at breakfast and lunch, he or she will still most likely be hungry after school. Fruit is the best option.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 11, 2017
Cheese And Apple Sandwich
Egg And Mayo Sandwich