February is heart health month and, as child obesity rates continue to rise, we’re more aware than ever of the importance of prevention. By teaching at-risk kids how to cook affordable, nutritious meals, we’re giving them the tools to help them stay healthy for life.
The fact that you stand behind us, whether by donating or even just spreading the word, helps us reach even more kids and teens who will benefit from our classes.
One great way to support us is by holding a Facebook fundraiser on your birthday or at any time you feel like being altruistic. It couldn’t be easier. Simply click on this link, select the date you want the fundraiser, then enter the amount you want to raise, and all the proceeds will automatically be sent to us. Another way to help is by making a recurring donation. Monthly donations add up to generous sums and knowing that we can expect a certain amount each month really helps us to plan ahead.
Thank you all so much for your support.
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Warm wishes,
Lara Rajninger,
Executive President
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Thoughtful Empanada Legacy |
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To honor the memory of Anya Sophia Middle, who tragically passed away at age 19, the owners of El Porteño Empanadas have chosen to donate 100% of the proceeds from their Strawberry Rhubarb Empanadas to Kids Cooking for Life. Please do pay them a visit at the San Francisco Ferry Building or at Oxbow Market in Napa.
From an early age, Anya Sophia Middle was an accomplished baker and cook. Strawberry Rhubarb tarts were one of her most requested and highly praised dishes. Her skills in the kitchen gave her a sense of independence and purpose, as well as the joy of connecting and sharing with others.
We are deeply honored and grateful that we were chosen as the recipient of this legacy and will put the donations to immediate use so that the children who need our help the most will benefit. Rest in peace Anya.
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This month we were humbled and honored to receive a grant from Marin Charitable, specifically for teaching children and teens in Marin County. We teach in six schools in Marin and this grant enables us to continue to empower it's vulnerable youth with lifelong skills that will help keep them healthy for life. Thank you Marin Charitable for doing so much to support our community! |
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Meet Our Instructor - Chantal Boyer |
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Chantal Boyer is a Certified Ayurvedic Health Counselor and Holistic Nutrition Consultant who blends science-based facts with ancient traditions. In her private practice, she supports clients struggling with digestive issues, eczema and other skin imbalances, stress, anxiety, and a disconnection from their bodies. Her mission is to empower people to make conscious choices to feel happy, vibrant, and alive. After receiving a BS in Nutrition from Cal Poly, San Luis Obispo, Chantal continued her education at Bauman College and the California College of Ayurveda. She discovered her love for teaching while working as a Nutrition Educator, spreading nutrition knowledge to underserved communities. She believes that exposing kids to different foods and letting their senses come alive in the kitchen is the best way to nurture healthy living. |
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Recipe - Cheese Grits With Spiced Black Beans |
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Grits are an iconic southern food, although, in fact, this meal originated with the Native Americans, making it a true fusion food.
Black beans, red and green peppers, plum tomatoes and green onions pack a heart healthy and flavorful punch which complements the grits perfectly. This recipe is seasoned for a child's palette but you can throw in a jalapeño or serrano pepper with the red and green peppers for kick. You could also add lime, a teaspoon of cumin, a splash of vinegar and hot sauce when you add the beans at the end of cooking for an extra taste dimension, and sprinkle with fresh cilantro.
If you can't find grits, substitute with polenta or cornmeal. The difference is in how coarsely it's ground. Polenta is ground medium fine, cornmeal fine, while grits are the coarser version. Quick, easy and filling, this dish always leaves kids asking for more!
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USDA Proposal to Update School Meal Guidelines |
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This month the USDA announced a proposal to update the school nutrition standards so they align with the most recent Dietary Guidelines for Americans. These changes would cover school breakfasts, lunches and summer programs.
Main elements of the proposal include:
- A limit on sugar. Currently there are no limits, but the USDA proposes to gradually reduce added sugar in cereals, yogurts and flavored milk, until it accounts for less than 10% of calories per meal, by the school year 2027-2028.
- Removing the availability of flavored milk for the early grades by school year 2025-26.
- Reducing sodium in school lunches in increments of either two or three stages, starting in 2025.
- Increased emphasis on nuts and seeds as a protein component.
- Increased ability for lunch program operators to provide locally grown, raised or caught foods.
These changes would have a significant positive impact on children’s health, particularly in families from under-resourced communities, who rely on school meals as a main source of nutrition for their children.
You can read the full proposal and submit an optional comment online by clicking on the button below. We encourage you to voice your opinion because it matters! The proposal is open for public comment until April 10, 2023.
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“My son loved this cooking class! He has learned so much about food, nutrition and health.”
Julie, parent
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