SLUSD's Monthly Employee Wellness Newsletter
Brought to you by the Employee Wellness Committee  
SLUSD EMPLOYEE WELLNESS NEWSLETTER
June 2018
As we conclude this school year, SLUSD Health and Wellness Committee would like to wish you a healthy restful summer break!
THANK YOU!

Thank you to our Site Wellness Liaisons, (above are just a few of them ) and District Wellness Coordinator, Isabelle Wettergren for the dedication and efforts in school wide wellness efforts. Thank you for committing to empowering health in the places students and staff teach and learn that build habits for healthy eating and active lifestyles.
Health and Wellness Throughout SLUSD
Thanks to volunteers, healthy staff luncheons are happening district wide. Here we have staff members enjoying a fresh and healthy lunch.
SLHS teacher Jordan Rodriquez is making good use of the desk cycle he won at SLUSD's Health & Wellness Fair.
Continuing Support
San Leandro Unified School District will continue to receive support in 2018-2019 from the Alliance for a Healthier Generation’s Sean Gustafson, Virtual Program Manager. We look forward to supporting school’s health and wellness efforts and application to earn the National Healthy Schools Award .   Congratulations to James Monroe Elementary School for earning the Bronze National Healthy Schools Award! Schools that receive this award meet best practice criteria established by the Centers for Disease Control and Prevention and outlined in the Healthy Schools Program Framework.
This summer, DONATE BLOOD WITH THE RED CROSS .  
Find a blood drive near you and schedule your appointment today!
Recipe of the Month
Chicken Salad with Walnuts & Grapes
Ingredients
1/4 cup plain fat free yogurt
1/4 cup fat free mayonnaise
1/4 tsp ginger root
6 oz roasted skinless boneless chicken breast, cubed
2 medium uncooked scallion(s), chopped
1/4 cup grapes, red, seedless, quartered
1/4 cup uncooked carrot(s), grated
2 Tbsp chopped walnuts
Instructions
In a large bowl, combine yogurt, mayonnaise and ginger; add chicken and stir until chicken is well-coated.
Add scallions, grapes, celery, carrots and walnuts; gently stir, cover and chill until ready to serve. Yields about 1/2 cup per serving.
  As we continue to implement the district’s wellness policy, our goal is to continue to demonstrate support for health and wellness opportunities across our organization
San Leandro Unified School District | communications@slusd.us | www.slusd.us