Ledyard Students Trading In French Fries For Fresh Fruit

Adults spend a lifetime resisting urges and changing habits learned early on but if students remember all that they have learned in the Healthy Kids Happy Kids program this year, French fries’ days may be numbered.

If Gallup Hill School students and parents take all that they have learned in the Ledge Light’s Healthy Kids Happy Kids program this year, tater tots’ days may be numbered.

The year-long, afterschool program was funded by the Department of Public Health, according to Carolyn Wilson, who coordinates health programs at Ledge Light Health District, and the group met for the last time Tuesday to exchange recipes and reinforce lessons learned.

“The whole grant is to prevent childhood obesity by educating people about nutrition and increased activity,” she said. “(Childhood obesity) rates in Ledyard are lower than what we’ve seen nationally but it’s all about prevention.”

The program brought in presentations from experts like chef Kim Reynolds, who educates elementary school students about food, and it hosted activities like a 12-week afterschool Zumba class for kids and parents.

Nurse Tina Gralton, who works at Gallup Hill School, it’s never too late to change a bad habit and to take baby steps if big sweeping changes were out of the question.

“Parents, cut out the soda first then eat healthier,” she said. “Even if you start eating better just one day a week.”

Parents now have all kids of options with regard to eating habits they teach their kids and the Healthy Kids Happy Kids program aims to educate both parents and kids about the healthiest options out there.

Jan Stehle’s fourth grade daughter now makes healthier food choices.

“She chooses more produce and fresh fruits opposed to French fries,” she said of her daughter. “She’ll eat a couple and then throw the rest away.”

Nichole Schuler, who also has a daughter in fourth grade said, “it’s nice that it can be enforced at home and reinforced at school.”

The Gallup Hill School PTO re-printed Gralton’s recipe recommendations and here they are:

QUINOA SALAD (Can be served cold or at room temperature)

1 cup of quinoa cooked according to the package directions & cooled

1 can black beans (rinsed & drained)

1 can corn niblets (rinsed & drained)

1 red pepper (chopped)

1 bunch scallions (chopped, including greens)

1 lime

Red or white wine vinegar

1⁄2 cup olive oil

1-2 tsp honey mustard

1⁄2 tsp salt

Ground black pepper to taste

DRESSING

Juice the lime into a measuring cup. Add enough vinegar to make the lime/vinegar equal to 1⁄2 cup. Add the olive oil & honey mustard. Mix well.

SALAD

Put the cooled quinoa in the large bowl. Add the beans, corn, red pepper, & scallion. Season with the salt & pepper. Add the dressing & mix well.

PINEAPPLE SALSA

Combine fresh pineapple cut up, mixed with fresh chopped cilantro red onions (or finely chopped scallions), rinsed red or black beans, and a squeeze of lime.

BLACK BEAN “BROWNIES”

1 can drained black beans

1⁄4 cup unsweetened cocoa powder

1 tsp espresso powder (or ground instant espresso)

3 eggs

3 TBS whole wheat flour

3⁄4 (or less) agave

1TBS melted butter

1tsp vanilla

Combine all ingredients and spread in 8x8 pan. Cook 20 min at 350 degrees and turn half way through. Decrease temp to 300 degrees and cook an additional 5-8 min. Refrigerate at least 3 hours and then you can add slivered almonds to top.

THREE BEAN SALAD

1 can black beans,

1 can garbanzo (chickpeas) beans,

1 can white beans

2 apples chopped,

1⁄2 red onion chopped,

celery chopped,

1tsp sugar

1TBS apple cider vinegar,

1TBS lemon juice.

1 small tomato chopped.

Salt and pepper to taste

Combine all ingredients in a zip lock bag, refrigerate and the mix will stay fresh up to one week.