Welcome to Mindful March!

In a world that often rushes us from one moment to the next, let's make a conscious effort to pause and take a deep breath. By allowing ourselves to simply notice our surroundings and our internal state, we create space to respond to situations with greater mindfulness and intention. This practice empowers us to navigate life's complexities with a sense of calm and purpose.

Click here to download and print the calendar.

Feeling Lost? Here Are Four Steps to Finding Your Path

There are times in life when we lose our direction. Here are some research-tested ways to figure out a way forward.

Read more here.

San Leandro Unified School District students, staff & families looking for help with mental health or substance use, can call Care Solace at 888-515-0595 for 24/7/365 personalized & confidential help finding a therapist or you can search on your own at www.caresolace.com/slusdfamilies.

Spring Forward Next Weekend!

You can prepare to “spring forward” with the upcoming time change by gradually shifting your schedule in the week leading up to the time change. The American Academy of Sleep Medicine advises trying to adjust your schedule slowly by going to bed around 15-20 minutes earlier each day.

The timing of other daily activities, such as meals and exercise, can also be gradually adjusted forward. By making these changes gradually over the week before the time change, you begin daylight saving time by already starting to acclimate to the new time on the clock. Read more suggestions here.

Springtime Adventure Awaits You Outside!

Healthy Eye Tips for Save Your Vision Awareness Month

SLUSD Pet of the Month: Penny Ortiz

Meet Penny Ortiz, SLUSD's Pet of the Month. Penny is a new puppy adopted by Jessica Ortiz, our Special Education Assistant Director, and her family. Remarkably, Penny is the only one who can keep up with Jessica's daughters, Maizie and Emmie, easily matching their energy. Her presence has brought joy and chaos to the Ortiz household, showcasing pets' special bond and positive influence on our health and wellness.

Do you know an exceptional SLUSD pet that deserves a moment in the sun and some ear scratches? Please send them over to communications@slusd.us and give us all a smile!

Buffalo Chickpea Tacos

With spiced chickpeas and colorful toppings, this is a quick and easy vegan taco recipe made with whole food, plant-based ingredients for a healthy and delicious meal that’s ready in under 30 minutes!

Ingredients

• 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
• 1 tablespoon tamari
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika (regular or smoked)
• 1/2 teaspoon onion powder
• 1 – 2 tablespoons hot sauce (sriracha, Franks, Tapatio, etc.), or to taste
• 6 corn tortillas, warmed
• 1/2 avocado, sliced
• 1/4 head cabbage (red or green), shredded
• 2 green onions, thinly sliced
• 1/4 cup cilantro
• vegan sour cream
• lime wedges to serve

Instructions

Spiced Chickpeas: In a small pan, combine the chickpeas, garlic + onion powder, cumin, paprika, tamari, and as much hot sauce to suit your taste. Warm chickpea mixture over medium heat until warmed through. Alternatively, warm the chickpeas in the microwave, using a microwave-safe bowl, for 45 – 60 seconds.

Warm the tortillas: Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side. Set each tortilla aside in a foil wrap once heated through, then serve immediately. You can also place them in a tortilla warmer.

Assemble: Layer each tortilla with buffalo chickpeas, avocado, cabbage, green onions, cilantro, and a drizzle of vegan crema.

Serves 3, two tacos per serving

(Credit: simple-veganista)

Apple Blueberry Crumble

This easy vegan blueberry crumble recipe combines just ten simple ingredients, including fresh or frozen blueberries with apples and cinnamon. It tops off with a gluten-free, crisp streusel topping (optionally refined sugar-free and oil-free!) for a cozy, comforting, crowd-pleasing dessert or breakfast!

Ingredients

Fruit Mixture

• 2 large (400 g) apples cored and sliced
• 3 cups (500 g) blueberries, fresh or frozen
• 5 tbsp (62 g) date sugar or use brown sugar or coconut sugar
• 2 tbsp cornstarch or arrowroot flour
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp cinnamon
• Streusel/Crumble
• 1 cup (90 g) oat flour (see notes)
• 1/2 heaped cup (60 g) almond flour (see notes)
• 4 tbsp (50 g) date sugar or use brown sugar or coconut sugar
• 5 tbsp (40 g) tapioca flour or arrowroot flour
• 4 tbsp (50 g) coconut oil (see notes)
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 360 degrees Fahrenheit.
2. Chop the apples and transfer them to a large bowl, along with the blueberries.
3. Add the granulated sweetener, cornstarch, vanilla extract, lemon juice, and cinnamon. Stir to combine.
4. Transfer the fruit mixture to a baking pan (mine measures 6×9 inches/15×23 cm, but I recommend a larger pan like 8×8/20x20 cm).
5. For the streusel, simply add all dry ingredients to a medium-sized mixing bowl, then stir with a spoon.
6. Add coconut oil and vanilla extract and mix everything with your clean hands until the mixture is crumbly. If it's too dry, add a little more oil or a little water.
7. Sprinkle the streusel on top of the fruit mixture and bake the crumble in the oven for about 30 minutes or until the top is slightly golden brown. Enjoy warm!

Notes

• Almond flour: You can use other finely ground nuts instead of almond flour.

• To make your own oat flour, simply process oats (regular or gluten-free) in a blender or electric coffee/spice grinder.
• For an oil-free recipe, you could experiment with 4-5 tbsp of melted nut/seed butter (e.g., cashew butter, coconut butter, almond butter, sunflower seed butter).