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C.G. Sivells Elementary Cooks Up a Healthy Snack

By
Lisa Freese,   C G Sivells El
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Topics:
Access to Healthy Foods
C.G. Sivells Elementary Cooks Up a Healthy Snack

The Sivells Elementary FUTP 60 afterschool team prepared an afterschool snack on November 18, 2015. The snack they prepared was Strawberry Yogurt Crunch. The recipe consisted of strawberries, orange juice, whole oats, sunflower seeds, pumpkin seeds, clear honey, and thick plain yogurt. The yogurt is a low-fat source of protein and calcium, while the strawberries and orange juice are rich in vitamin C. The honey adds a natural sweetness. The food services department and parents also got involved helping the students prepare the snack. The children did all the cutting, measuring, cooking, assembling, and, of course, eating! The team was so excited to use the school cafeteria. Every student ate the snack they prepared and most asked for extra. This Play was a definite success. The team plans on working on more healthy snacks that involve dairy.

How did students and adults work together as a team?

The students and the adults are working great together! The food services and the children were patient in teaching and learning how to cut up the strawberries for the recipe.

How do you plan to make this Play last during the school year and beyond?

The students have already taken this recipe home and have asked for more healthy recipes to make. The plan is to prepare a healthy snack each month.

What challenges did you face and how did you overcome them?

The biggest challenge was funding the snack. I got with the food services department and they were able to purchase the strawberries, orange juice and oats. This saved quite a bit of money since I purchased the rest of the items myself. It was worth it!