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May Newsletter

May Newsletter
LES PETIT CHEFS NEWS
  • Les Petit Chefs is welcoming a new partnersip with Dr. Beth Halbert! She is a licensed child psycologist who is working with LPC to help families overcome their picky eaters, check out her website at www.DrBeth.com
  • Our SUMMER CAMP ENROLLMENT is now open, so reserve your space!!!
  • We are hard at work on our new cooking and musical program geared for 3-6 years olds. Be on the look out!
  • LPC has finished taping the first episode of our new cooking show. The show will be airing soon on local TV stations.
  • Be at your best this summer at get some one-on-one counseling by our Registered Dietitian Suzy Liles, sign up on our website
  • The school year is coming to an end and we are so proud of all our our Les Petit Chefswho can now make snacks for themselves, recognize the 5 food groups, and make healthy choices on their own!!
  • Our ENRICHMENT PROGRAMS are growing and LPC is now doing Enrichment Programs in Belmont, Foster City, San Mateo, Burlingame, Redwood City and will be starting in the fall in San Francisco, Palo Alto, Dublin, Blackhawk, Hayward, Berkeley, Cupertino, and Richmond. We are very excited to teach life lessons though culinary arts and make a difference in the lives of as many children as possible!!!

Scared of the School Lunches?

If you are like many parents in the United States you may spend the extra minutes in the morning to pack your child his or her lunch. Most likely you do this because you are disgusted with the quality of food served to students in the cafeterias. Well good news is that the school lunch menu is required to be updated before the start of school next year. The old lunch menu was based on specific nutrients. Menus for the day had to meet a certain amount for vitamins, minerals, calories, fat, sodium, etc. This caused it to be extremely difficult for school lunch menus to vary. For example in order to meet a vitamin E requirement one type of juice may need to be used multiple days because it is the only item that can increase vitamin E without increasing other nutrients already met. The new USDA guidelines is going to a food based model where menus will have to be built around meeting a specific number of servings for each food group. This will also make a requirement for whole grain, beans and nuts, and different colors of vegetables. With this new change they are hoping that it will allow healthy food options in the school lunch menu along with given school districts more ability to have a variety in the menu. This new changes are to be instated during the summer so that when the school year starts all criteria should be implemented. Also, if you have or your child have any complaints about the school lunch most school districts have a survey online for participants to fill out. Without giving your input school districts struggle to understand what food items are enjoyed and which ones are not. Hopefully, once this changes are enforced the quality of school lunch will increase and children will be able to get a healthy lunch to help them learn better at school.

April Showers Bring May Flowers

Now that the rain has gone away you and your family should think about spending some quality time outdoors in the garden. Most home improvement stores are having sales right now to assist you in getting your garden all set up. The garden can be a great place to introduce fruits and vegetables to your children. When your child is involved in the process (from growing to cooking) they are more likely to enjoy eating that food. Most children and parents in America have become disconnected with how our food grows and the amount of hard work and dedication it takes to produce a good quality food. Growing something as simple as an herb plant still assist your child in understand the amount of work involved in taking care of a plant and how these things that grow from the earth, instead of processed foods, can be used to make delicious tasty meals. Try growing some herbs this summer with your child, not only will you be getting some yummy treats for your kitchen but being outside can get you a dose of vitamin D!

LPC has planted it’s Spring Garden where we are growing rosemary, red peppers, cilantro, tomatoes, eggplant, mint, oregano, strawberries, and so much more! We are all very excited about the process and can’t wait for the results.

White Bean and Bacon Dip with Rosemary Pita Chips
Ingredients:
1/2 tsp of dried crushed rosemary            4 garlic cloves
1/4 tsp of salt                                            2-3 turkey bacon slices, chopped
1/4 tsp garlic powder                                2 cups of cannelloni beans, cooked
1/2 tsp freshly ground black pepper         1/4 cup green onion, chopped
3-4 pitas                                                    2 Tbsp lemon juice
cooking spray                                           1/3 tsp of hot sauce
salt and paprika to taste

Directions:
1. Preheat oven to 350 degrees
2. To prepare chips, combine crushed rosemary, salt, garlic powder and black pepper
3. Arrange pita wedges in a single layer on a baking sheet. Lightly coat with cooking spray, sprinkling evenly with rosemary mixture. Lightly re-coat pita wedges with cooking spray. Bake at 350 for 20 minutes.
4. To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, set aside Add garlic to drippings in a pan, cook 1 minutes, stirring frequently. Add broth and beans; bring to boil. Reduce heat and simmer, uncovered 10 minutes.
5. Combine bean mixture, onions, remaining 4 ingredients in a food processor or blender and process until sooth. Spoon mixture into a bowl, stir in 1 Tbsp reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

Check Out What Our Parents Are Saying:

“I can’t believe my daughter is eating carrots and spinach, we love your classes” – Marcus, Millbrae

“My children loved Les Petit Chefs Summer Camps last year and we are signing up for a few this year” – Trish, Belmont

“I’m excited to see that all three of my children never want your classes to end, they just simply love them” – Audrey, Burlingame

“It is terrific watching my son help more int he kitchen and becoming independednt in fixing himself healthy snacks!! Great job LPC” – Scott, Menlo Park

In Season this Month:

Artichokes, Asparagus
Beets
Cabbage, Cherries, Carrots, Ceery
Lemons, Lettuce
Onions
Peas, Potatoes
Spinach, Strawberries, Sweet Corn
Tagerines, Tomatoes

ASK the RD?

Do I need to be taking a multivitamin?

Ideally one should be able to get all the requirements of vitamins and minerals from their food. However, with the way that our food is processed we are most likely not able to get the recommended amount of vitamins and minerals from our diets. It has been showed that the produce we eat now contains less vitamins and minerals then they did years ago. Not only has the produced diminished in amount of available nutrients, but with the average American diet most people do not consume enough variety of food to get the right vitamins and minerals. Even if you consume only organic fruits and vegetables you diet may still be lacking in some vitamins and minerals. It is recommended that everyone take a multivitamin daily to ensure that they are meeting adequate nutrients intake.

Susan Liles, MS, RD

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