Inspiring Excellence. Inspired Students.
Today, students in all elementary schools, whether they purchased lunch or packed, had the opportunity to sample Roast Butternut Squash and Apples.
The student lunch was a traditional thanksgiving meal with turkey and trimmings.
District Chef Rick Wray thought it was the perfect time to introduce a healthy side dish that students may ask for at the upcoming holiday table.
Roasted Butternut Squash with Apples
Butternut Squash Cubed
equal parts butternut squash and apples
Toss with oil, brown sugar and cinnamon.
Place on sheet pan.
Roast in 350 degree oven for 11½ minutes.
This week East Coventry, East Vincent and French Creek Elementary Schools applied grant funding from the Pottstown Area Health & Wellness Foundation to bring Mr. Peter Nestler, a 7-time World Champion and 11 Guiness World Record Holder, in to demonstrate skills to students. The Owen J. Roberts Wellness Council works to encourage students to be physically active. Jumping rope is a physical activity which may be pursued with one simple tool and very little space. Mr. Nestler shared an inspirational story of how hard work can help us achieve goals. He challenged students to set a goal over the summer and work on it each day.
The 8th annual Go for the Greens celebration of good food and great fun will run March 10-18, 2016.
Healthy Lunchtime Challenge & Kids’ “State Dinner”
First Lady Michelle Obama, the U.S. Department of Agriculture, U.S. Department of Education, and WGBH Boston invite you to enter the fourth annual Healthy Lunch Time Challenge & Kids’ “State Dinner.” The top recipe from each of the 50 states and territories will be chosen. The top chef and their parent or guardian will be flown to Washington, DC where they will attend the Kids’ State Dinner hosted by Michelle Obama. Submission for the Healthy Lunchtime Challenge must be received by April 30, 2015. In order to be eligible for this challenge, lunch submissions need to be an original recipe, created by a kid between the ages of 8-12 years old, and need to follow the MyPlate nutritional guidelines. Fruits and vegetables should make up about half of the recipe or dish, and it should also include whole grains, lean protein and low-fat dairy. To learn more about this exciting opportunity, including how to enter, visit: