With the school year winding down, it’s now time to think about emptying out your KES Cupboards and Fridges for the summer months. First, you should consider emptying the cupboards of all items that will not hold over the next few months. See some tips below for emptying those cupboards.

Here are some suggestions that can help you use the foods you have left in your KES Club:

• If you have lots of cereal on hand, prepare some small baggies of dry cereal for kids to grab- and- go
• If you have lots of fruit (fresh or frozen) make some smoothies
• Check expiry dates for shelf stable items and ensure they are store properly in closed containers or locked cupboards over the summer
• Any leftover food that cannot be saved, donate
• Next week, during the last week of school, provide your students with grab-and-go options as it’s much easier to buy smaller amount of foods that maybe used quickly. Set this up where all students can see it as they walk through the school doors, to ensure all our children and youth avail of these breakfast items.

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL. 

This is an all time favorite of kids as the weather gets nicer, and especially during the summer.  It’s great to have for breakfast or for a snack on those warm summer days.  This is also a nice recipe to try at your KES Club during your year end celebrations.  It’s a great recipe with simple and whole ingredients – try it out before schools out for the summer.

Breakfast Yogurt Pop

Ingredients

• 3 cups chopped strawberries (from about 1 1/2 pints)
• 1/4 cup honey
• 1 cup plain Greek yogurt
• 1/4 to 1/2 cup milk
• 3/4 cup granola (nut free if serving at school)

Directions

1. Combine the strawberries and honey in a small saucepan and stir gently to combine. Let the berries macerate on the counter for at least 10 minutes, until mixture is dissolved and syrupy.
2. Place the pan over medium-high heat and bring to a rapid simmer. Cook stirring often, until the strawberries are thick and jammy, 8 to 10 minutes. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit. (At this point, the strawberries can be refrigerated for up to a week.)
3. When ready to assemble the popsicles, whisk together the yogurt, 1/4 cup of the milk, and 2 tablespoons of honey in a medium bowl. The yogurt should be thick, but pourable (roughly the consistency of regular yogurt). If needed, whisk in a little more milk. Taste and add more honey if desired.
4. Scoop out 1/4 cup of the yogurt mixture and stir it into the granola. This will help the granola freeze into the popsicles.
5. Arrange 6 popsicle molds (1/2 cup capacity) on your work surface. Pour a generous spoonful of yogurt into the bottom of each mold. Add a scoop of granola and then a spoonful or two of strawberries. Continue layering yogurt, granola, and strawberries until the molds are filled. Tap the molds lightly agains the counter or use a popsicle stick to work out any air bubbles between the layers.
6. Insert popsicle sticks into each mold freeze until solid, at least 6 hours.
7. To unmold, run the popsicle molds under hot running water for a few seconds and gently easy the popsicles out of the molds.

Nothing says summer more then a fresh and fruit salad.  Sometimes whole fruits are less likely to be eaten by younger children, while older students and youth prefer to grab a whole banana or an apple.  To encourage all students to enjoy fruits at their KES Clubs, try making a simple fruit salad.  It’s great for all ages.  It’s different, colorful and of course delicious.  Fruit salad can be used as a side to another breakfast item, add to cereal, make into a yogurt parfait or just simply eat by itself.  Take some time and try serving a delicious fruit salad at your KES Club. Try this simple fruit salad at your KES Club this week.

Summer Fruit Salad

Ingredients

• 1 lb strawberries
• 6 oz blueberries
• 6oz raspberries
• 3 kiwis, peeled and sliced
• 1 orange, peeled and wedges cut in half
• 2 apples, peeled and chopped
• 1 mango, peeled and chopped
• 2 cups grapes

For the dressing

• 1/4 cup honey
• 1/4 cup freshly squeezed orange juice
• zest of 1 lemon

Directions

1. In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.

Recipe and Image sourced from: https://www.delish.com/cooking/recipe-ideas/a19609963/easy-fruit-salad-recipe/

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

Muffins are always a great breakfast for kids. They are easy to grab and go and are a delicious start to the day.  This recipe is great because it also includes fruit.  Sometimes kids are more likely to try new fruit when it is served in a different way.  These muffins, can be served with fruit and milk, to create a balanced breakfast. Try this recipe sometime this week at your KES Club.