Food Explorers kicks off its third year as SASF’s nutrition education program. This season is going to be hot, hot, hot! After students have completed the first two levels (Mindful Eating Journey and New York City Adventure) of Food Explorers, they will participate in Lettuce Celebrate Cooking.. SASF students have responded so well to the program that encourages trying new foods, preparing cold recipes, and learning about their bodies and core nutrition concepts that will help shape their own eating habits. However, the focus has never been solely on cooking.
Lettuce Celebrate Cooking will teach our students what roles they can have in the kitchen safely and healthfully while making yummy recipes. The curriculum is 20 lessons long – 10 lessons more than the first two curriculums. The program also includes 40 recipes, both hot and cold, so that each site can select which may work best for their students, budget, and resources. Along with the numerous delicious recipes that will challenge our students and facilitators to try new foods and cooking methods, each lesson talks about core cooking principles that our students will be able to take home with them Many of our students do and will prepare snacks and meals for themselves.
Food Explorers has always been about “fun with food” and this curriculum is no different. Just check out some of the lessons’ titles! Can you see a common theme?
- I just want peas on earth
- I yam who I yam
- Romaine calm and try new things
- Don’t be cornfused
- My heart beets for you
Food Explorers is SASF’s nutrition education curriculum, one because it’s written in house by SASF Registered Dietitians and nutritionists who listen to SASF site feedback but also because it’s SASF approved! 12 SASF staff members had a chance to roll up their sleeves and cook many of the recipes included in the curriculum. Below you’ll find two fan favorites!
Pineapple Fried Rice
Serves: 30 (¼ cup per serving)
Cooking Time: 30 minutes
Equipment: Hot Plate, Large Sauté Pan, Small Mixing Bowl, Can Opener, Whisk, Facilitator and Student Knives and Cutting Boards, Measuring Cups, Measuring Spoons
1 tablespoon vegetable oil
2 eggs, scrambled
1 medium red bell pepper
1 ear corn, removed from cob (can use ½ can corn as alternative)
2 medium carrot
2 stalk green onion
2 packets instant brown rice (about 2 cups)
1 cup pineapple
3 tablespoon cilantro
4 tablespoon reduced sodium soy sauce
- Cook brown rice in microwave according to package directions. Set aside.
- In a large sauté pan or wok, heat oil over medium-high heat.
- Crack eggs into a small bowl and scramble with a fork or whisk. Add to the large sauté pan and cook throughout.
- Add chopped bell pepper and peeled and chopped carrots. Cook 2-3 minutes.
- Add diced green onions and cook another minute.
- Stir in cooked rice, chopped pineapple, chopped cilantro, and soy sauce and stir to combine.
- Add additional soy sauce, as desired.
Serves: 30 (2 tablespoons per serving)
Cooking Time: 10 minutes
Equipment: Medium Mixing Bowl, Small Mixing Bowl, Mixing Spoon, Potato Masher, Citrus Reamer, Facilitator and Student Knives and Cutting Boards, Measuring Spoons.
2 medium avocados
1 jalapeño pepper (optional)
1/2 medium red tomato
1 clove garlic
1 fresh mango
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 bag tortilla chips, whole wheat or multigrain
- If adding jalapeños, chop the jalapeños into tiny pieces. Place in small bowl and set aside.
- Remove skin from mango. Dice and add to small bowl
- Dice the tomato and add to small bowl
- Remove pit and skins from avocado and toss. Place the avocado in a medium-sized bowl. Mash the avocado with the back of your fork or a potato masher to the consistency you want. Some people like their guacamole chunky and others do not.
- Add in the jalapeños, tomatoes, and mango and mix throughout. Squeeze 1 lime into the mixture, season with salt and pepper, and mix well. Serve with whole wheat or multigrain tortilla chips
See you in the kitchen this season and don’t forget, be brave and DON’T YUCK MY YUM!