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Health and Wellness
MEET OUR HEALTH AND WELLNESS CHAIR, SHADEE DASTMALCHI
- Help parents recognize and respond to the health and nutrition needs of their children and families.
- Encourage compliance with mandated health education curriculum.
- Work to improve health care services, in particular the credentialed school nurse-to-student ratio, in school and community.
- Stress the concepts of wellness and prevention.
- Update and implement school wellness policies.
- Emphasize the importance of healthy lifestyles and modeling these lifestyles for children.
- Support and promote a healthy school environment.
- Make parents cognizant of and responsive to environmental issues and hazards that may jeopardize the health of children and families.
- Ensure a comprehensive school health program that integrates activities and services designed to promote the optimal physical, emotional, social and educational development of children and youth.
THE IMPACT OF NUTRITION ON YOUR CHILD'S FUTURE
GLUTEN FREE PANCAKES
1 cup rolled oats
½ cup apple sauce
2 tbsp flaxmeal
1/3 cup dairy free milk
1 tbsp apple cider vinegar
1 tbsp baking soda
½ tsp cinnamon
In a food processor, blend everything together until smooth
Let it sit for about 10 minutes
Heat a large non-stick frying pan, add 1 tbsp coconut oil
Dollop the pancake mixture onto pan and spread it out into a pancake.
Cook on medium heat.
Flip after 3-4 minutes.
These can be batch cooked and just stored in the fridge or frozen (and if you want to heat them up - pop them in the air fryer for 5 minutes)
1 cup chickpea flour (aka basan flour)
1 cup water (or coconut/oat milk)
2 tbsp tapioca flour
1 leek - chopped finely
1 tbsp dried or fresh rosemary (chop finely)
1/2 tbsp salt
1/2 tsp cumin
Heat 1 tbsp avocado oil on a medium skillet
Add the leek and rosemary, saute for 5 minutes
Mix the chickpea flour and tapioca flour with the water, whisk until smooth
Add the sauted leek and rosemary, salt, and cumin to the mixture.
Heat up a medium skillet, add 1 tsp oil
Once the pan is hot, use a ladle to ladle a small amount onto the pan slowly, cook for 2-3 minutes, then flip.
These can be frozen or refrigerated and toasted or heated up over a pan when you want a snack
RASPBERRY CHOCO BLISS BALLS
1 cup raspberries (frozen or fresh) - you can replace this with freeze dried raspberries which will cut prep time by 10 minutes.
1 cup rolled oats
1 tbsp cacao nibs
6 dried figs or pitted dates
1/3 cup desiccated coconut
1. If you are using freeze dried raspberries jump to step 3. But if you are using frozen or fresh raspberries then follow these steps: Over a stove top, boil and then simmer the raspberries on low heat with the lid off to reduce to half (about 10 minutes or so)
2. Let it cool
3. Put the reduced raspberries (or freeze dried raspberries) into the food processor with the rest of the ingredients.
4. Blend until the mixture starts to stick together, about 2 minutes.
5. Roll the mixture into small balls and then coat in desiccated coconut
6. place into a box and put into the fridge to firm up for 2 hours.
you can individually wrap them in tin foil and carry these with you for post work out snack/snacks on the go