Monday: MIXED VEGETABLE SOUP Tuesday: TOMATO & SPINACH PASTA Wednesday: HOKKIEN FRIED NOODLES AND RICE SALAD Thursday: ROAST VEGETABLES with Banofee Pie Friday: MEXICAN BOATS
Repurpose Your Veggies! It is time to start repurposing your vegetable skins, roots, leaves and stalks. Stop throwing away these parts of your food and find fun ways to serve them back to your family whilst saving money, lowering the use of packaged foods and increasing the vitamin intake of your family. The roots, stems, skins and leaves of many of our vegetables can be turned into many happy snacks and food items such as; broccoli leaves into chips, cauliflower stems into rice, and watermelon rind into pickles! Protect the planet whilst feeding your family with thought and nutrient dense foods.
Eating is Necessary, Make it Good! Donna Moor Head of Kitchen
MONDAY: SAUCY PASTA TUESDAY: FRIED RICE WEDNESDAY: GNOCCHI THURSDAY: CHEESE, TOMATO & LETTUCE ROLLS FRIDAY: HOT DOGS
During the holiday, remember to attempt a new food or two. It is always good practice to channel your child’s inner foodie. Another idea is to involve them in the kitchen on a new meal choice to increase their desire to eat what they have created. If you have a fussy eater, stay strong – child dieticians recommend that if you can get a fussy eater to eat ONLY 5 new foods each year, you are in front! Have a great winter break and stay safe and warm.
Letting our children go to the hands of someone else can be very hard. Even harder is that of entrusting others with their food. Part of the beauty of John Colet is that we strive, we care and we value all our students individually and as a cohesive unit. The kitchen is just another environment to learn and grow. The menu items are carefully chosen to reflect a balance of both nutrition and age appropriateness of only 1 meal of 5 per day. We are also obliged to offer a plainer option on all meals for those whose taste buds are still developing. A few statistics from this past year alone: • We have increased our daily serving of sauced pasta from 7kgs to 12kgs; • We have decreased our daily serving of plain pasta from 6kgs to 2kgs; • We have increased our Pad Thai/Hokkien noodles from 2kgs to 12kgs; • We have decreased our squiggly noodles from 46 pkts to to 20 pkts; • We have increased our fried rices (all versions) from 21 cups 36 cups; • We have decreased our plain rice from 35 cups to 15 cups; • We have increased vegetable soups offering from 20 ltrs to 40ltrs.
This shows monumental growth from what I like to call the ‘3 P’s’ – Positive Peer Pressure. The 3 P’s also applies to the children’s favourite foods – Pizza, Pastry, Pasta. I can never make too many pizzas or sausage rolls!
Children need time to see, consider and try new food options in their own time. This may be up to 20 times in some cases. We do not force feed children and they always have additional options to go to. So please engage your children and discuss them making healthy choices, even when they are not with you.
Here’s the recipe for our Healthy Noodles, so you can see the amount of varied ingredients which we use: