November 2019

NUTRITION NEWS

Inside this Issue:

Announcements

7 Simple Tips for a Healthy Thanksgiving

Annual Thanksgiving Luncheon Details

Harvest of the Month

Recipe of the Month

Lovejoy ISD Student Nutrition

Follow us on Social Media! Our social media sites are designed to

communicate with our students, parents, and

staff about what’s going on in our kitchens, share

new items, announce promotions, and provide

resources for nutrition information and recipes to

help you live a healthy lifestyle.

www.pinterest.com/LISDnutrition

@lovejoyisdfood

@lovejoyisdfood

● Our Annual Thanksgiving Luncheons are kicking off this week. Please see page 4 for more details on dates and menus at your campus. See you there!

● Back by popular demand, our sweet yeast rolls are available to purchase for your holiday meals! Please see page 4 for all of the information on ordering and picking up the sweet yeast rolls.

● Veterans Day is Monday, Novem ber 11th. Thank you to all of our veterans for your service.

● Know someone looking for a job in school nutrition? We are hiring for our Student Nutrition Specialist and Assistant Manager positions. See what we have to offer on page 5 of the newsletter!

● Look for our Harvest of the Month featuring fresh produce served in our cafeterias! Check out page 6 to see our pick for November.

Announcements

Photo: w w w .thekitchenm ccabe.com

November 2019

simple tips for a healthy thanksgiving With Thanksgiving just around the corner, it is the time of year for celebrations, family gatherings, and your favorite holiday foods. According to the National Institutes of Health, Americans gain approximately one to two pounds during the holiday season. Even though it does not sound like much, the pounds usually tend to stick and add up over the years. Making healthy food choices can be a challenge around the holidays with all of the tempting treats around. Follow these 7 tips for a healthy and happy Thanksgiving!

Eat Breakfast Breakfast is still an important meal on Thanksgiving day. Even though your intention is to save your appetite for the big meal, a small breakfast in the morning will help you consume fewer calories later in the day. Start your day with a satisfying meal such as eggs & slice of whole-wheat toast or oatmeal & a couple scoops of peanut butter. This will prevent you from feeling ravenous when the Thanksgiving meal is ready.

Practice Portion Control Thanksgiving tables are full of traditional family favorite recipes. Before diving in, survey the entire spread and mindfully choose what you are going to eat. Downsize your plate and fill half of it with non-starchy vegetables, one quarter with lean protein, and one quarter with carbohydrate. Since many of these foods only come around once a year, indulge in small portions of your holiday favorites.

Lighten Up the side dishes Lighten up the meal by making a healthy side dish to share. Oven roasted Brussels sprouts, sweet potatoes, root vegetables, acorn

squash, or butternut squash are simple to cook and make delicious side dishes. If you are hosting Thanksgiving at your home, you are in control and can cook with ingredients containing less saturated fat, added sugar, and sodium. For example, substitute plain Greek yogurt for sour cream, whole grains instead of white, and low sodium broth instead of regular. These are simple swaps that make a difference.

Skip out on Seconds Resist the temptation to go back for a second helping. By limiting yourself to one plate, you are less likely to overindulge. Save room for dessert! The leftovers will be there the next day (and probably the day after that!). If you are still hungry, start with a second helping of vegetables first.

Photo credits: w w w .w illiam s-sonoma.com

7

November 2019

Savor each bite Eating slowly gives your brain time to recognize you are full and allows you to enjoy your favorite holiday foods. The key is to eat until you are satisfied, not stuffed.

Stay active After your Thanksgiving meal, plan to go for a walk or play catch with the whole family. The Cleveland Clinic states regular, sustained aerobic activity is one of the most effective ways to maintain or lose weight. Over the holiday break, make it a priority to incorporate some type of exercise each day.

Focus on Family & Friends The best part of the holidays is spending time with your family and friends! Focus on socializing this Thanksgiving. Plan activities such as a sporting event, a fall festival, games, arts & crafts, a farmers market or a movie. Cherish your time together and make lasting memories!

Photo credits: w w w .pinter est.com /rebelrecipes

6 Simple Swaps

Roasted or Baked Sweet Potatoes

Steamed Green beans

turkey breast without the Skin

Smoked or Oven Roasted turkey

fresh Cranberry relish

Baked Apples with cinnamon & Vanilla

Ice Cream

Candied yams

Green bean casserole

Dark turkey meat

fried turkey

Canned Cranberry Sauce

Apple Pie with Vanilla Ice Cream

Choose this Instead of

We are excited to celebrate with you!

November 2019

Check out our menus at http://lovejoyisd.nutrislice.com to see when we are serving the new items at your school!

Dates & Details

Please join us for our Annual Thanksgiving Luncheons! Tickets may be purchased at the ticket table. Cash or check only. No bills larger than $20 please. You may also use your child’s lunch account to bypass the line.

Sloan Creek ◊ Tuesday, November 5th Puster Elementary ◊ Thursday, November 7th

Hart Elementary ◊ Tuesday, November 12th Lovejoy Elementary ◊ Thursday, November 14th

Willow Springs ◊ Thursday, November 14th Lovejoy High School ◊ Thursday, November 14th

On the Menu Oven Roasted Turkey & Gravy

Creamy Mashed Potatoes Savory Green Beans

Baked Sweet Potatoes Dressing

Fresh Yeast Rolls Pumpkin Pie

Adult Meal $9.00 ◊ Staff Meal $5.00

Holiday sweet Yeast Rolls

Ordering - Back by popular demand, our sweet yeast rolls are available for purchase! - Please contact your school’s cafeteria manager to place an order. - Orders are due by noon on Thursday, November 14th. - $5.00 per dozen or $60.00 per case (210 rolls per case) - Please bring payment upon ordering.

Picking up - Rolls will be available for pickup beginning Monday, November 18th and m ust be collected by Thursday, November 21st. - Pick up times are between 8:00am—1:00pm.

annual thanksgiving luncheon

November 2019

We are hiring!

Visit the Lovejoy ISD website to view current job openings and to complete the online Application.

What we offer:

● Monday through Friday work schedule

● Flexible daytime shifts during school hours

● Weekends, school holidays, school breaks, and summer off

● Benefits available for permanent employees (min. 20 hours/week)

● If currently outside of LISD school district boundaries, your children may attend LISD at no cost (as long as the employee is eligible for benefits)

● Free lunch provided daily

● Opportunity for advancement

Job requirements:

● Able to lift/push/pull 40-50 lbs. on a regular basis

● Have reliable transportation

● Fingerprint screening

● Have a current food Handler’s Card

The Lovejoy Student Nutrition Department is

Hiring for several Student nutrition

Specialist positions and an Assistant Manager!

November 2019

Harvest of the Month

Butternut squash

Photo credit: w w w .pinter est.com / inspiredtaste

● Butternut squash is a part of the melon family.

● It’s packed with Vitamin A– 457% of your daily needs in one cup!

● Vitamin A keeps our eyes healthy and boosts our immune system.

● Full of fiber– almost 7 grams in just one cup!

Recipe: Butternut Squash Barley Risotto

ingredients: 1 small butternut squash, peeled, seeded, & cut into 1” cubes

4 Tbsp. olive oil

4 cups low-sodium vegetable or chicken broth

2 garlic cloves, minced

2 shallots, minced

1 Tbsp. chopped fresh sage

1 tsp. chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¼ cup grate Parmigiano-Reggiano cheese

Salt & pepper to taste

directions: 1. Preheat oven to 400°F. Line a baking sheet with

parchment paper. In a bowl, toss the squash with 2 Tbsp. of olive oil. Spread in a single layer on the baking sheet & season well with salt & pepper. Roast in oven for about 30-35 minutes, stirring once, until tender & caramelized. Set aside.

2. In a small saucepan over low heat warm the broth. In a large saucepan over medium heat, warm the remaining 2 Tbsp. olive oil. Add the garlic & shallots and cook for about 5 minutes until softened. Add the sage, thyme, and season with salt & pepper. Stir to combine & cook for 1 minute until fragrant. Add the barley and cook, stirring often, for about 2 minutes until toasted. Add the wine and cook until evaporated. Reduce the heat to medium-low & add 1 cup of the broth, stirring often, until the liquid is completely absorbed. Continue to add the remaining broth, 1 cup at a time, allowing each addition to be absorbed before adding more.

3. When barley is tender & risotto is creamy, remove from the heat. Stir in the squash & cheese. Season with salt & pepper. Serve immediately & enjoy!

From the kitchen of Williams–Sonoma

Recipe & photo from: w w w .w illiam s-sonoma.com