- 5 pieces large citrus (Oranges or Satsumas) or 10 small citrus (Mandarins)
- 1 cup dark chocolate or semi-sweet chips
- 1 tbsp. coconut oil or avocado oil
- 2 tsp flaked unsweetened coconut
- Peel the citrus and separate into segments.
- Melt the chocolate and oil together in a saucepan over low heat. Stir continuously until everything has melted and is well combined. Be careful not to burn the chocolate. Remove from the heat.
- Dip the citrus segments into the melted chocolate and place on a plate or baking tray. You may place on wax paper to keep from sticking. Once all the segments have been dipped, place the tray in the fridge for 5 minutes to allow the chocolate to set.
- Remove from the fridge and dip each segment in the chocolate for a second time and then immediately sprinkle coconut over the citrus. Return to the fridge for another 5 minutes.
*It is best to enjoy this treat within 24 hours but will last up to a couple of days in the refrigerator.
Pineapple Spinach Smoothie
2/3 cup vanilla Greek yogurt
1 banana or frozen banana
1 cup pineapple
1 cup fresh baby spinach
1/2 cup water or milk
Place all ingredients in your blender and blend until smooth.
Peachy Peanut Butter Pita Pockets
Makes 4 servings. 1⁄2 pita pocket per serving. Prep time: 10 minutes cook time: 10 seconds
2 medium whole wheat pita pockets
1⁄4 cup reduced fat chunky peanut butter
1⁄2 apple (cored and thinly sliced)
1⁄2 banana (thinly sliced)
1⁄2 fresh peach (thinly sliced)
- Cut pitas in half to make 4 pockets and warm in the microwave for about 10 seconds to make them flexible.
- Carefully open each pocket and spread a thin layer of peanut butter on the inside walls.
- Fill with a combination of apple, banana, and sliced peaches.
Retrieved from: Champions for Change Network for a Healthy California
2 medium whole bananas peeled and ends trimmed
1⁄2 cup creamy or chunky peanut butter
1⁄2 cup preferred toppings such as: chopped pistachios, chia seeds, rice crispies, and dried coconut
1. First peel your banana, place on a baking sheet, and evenly spread on peanut butter, covering just the top half of your banana.
2. Then, sprinkle on toppings and press them lightly into the peanut butter to ensure they will stick.
3. Using a sharp knife, evenly slice banana. Place banana into the freezer and freeze for about an hour. After an hour, transfer to a tupperware (this is so the banana doesn’t freeze to the baking sheet).
4. Store banana sushi in freezer.
Retrieved from: Fit Food Finds (www.fitfoodfinds.com)
16 oz Plain Nonfat Yogurt
2 Cucumbers (peeled, seeded and diced)
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
Salt & Pepper To Taste
1 Tbsp Fresh Chopped Dill (or 1/2 Tbsp Dried Dill)
3 Cloves Garlic minced
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon juice and dill. Season with salt and pepper. Chill.
OR In a food processor/blender, combine ingredients and process. Transfer to a separate dish and Chill for an hour covered.
Serve with raw vegetables like peeled carrots or with toasted pita bread/chips!
Quinoa, Black Bean, Corn & Avocado Salad
Ingredients (serves 2-4)
1 cup Cooked Quinoa (cooled)
1/2 can 15.5 oz. Corn (drained)
1/2 can 15.5 oz. Black Beans (drained)
1 Avocado (diced)
2 small Roma Tomatoes (diced and seeded) 1/4 cup Onion (chopped)
1/4 tsp Salt
1 pinch Black Pepper
1/4 cup Cilantro (chopped)
2 Tbsp Lime Juice
2 Tbsp Olive Oil
1) Prepare the dressing for the salad, whisk together lime juice and olive oil in a medium bowl.
2) Cut Tomatoes, Onion, Cilantro & Avocado
3) Gather 1/2 can of Corn and 1/2 can of Black Beans (make sure it’s drained) into samebowl.
4) In a same bowl, fold in gently tomatoes, onion, cilantro, salt and pepper with the Beans and Corn.
5) Gather and add Quinoa to bowl
6) When you’re ready to serve, add the avocado and mix together.
1/2 Teaspoon of Vanilla Extract
1.5 Large ripe bananas
1/4 cup Whole Wheat Flour
1/8 Teaspoon Baking Powder
A Dash of Cinnamon (optional)
- In a large mixing bowl, mash 1 and 1/2 ripe large bananas until there are little to no lumps.
- Crack eggs into banana mixture and whisk well until the eggs and the bananas are combined.
- Add baking powder, whole wheat flour, cinnamon and vanilla extract and combine again.
- On a griddle, cook pancakes over medium-low heat. A 1/4 to a 1/2 cup of batter is enough for each pancake. Cook for approximately 1 minute on each side. Serve hot. Serves 4-5.
1 Cup diced Mango (fresh or frozen)
1/2 Cup Orange Juice
3 Tbsp Honey
2 Cups Plain Non-fat Greek Yogurt
Combine all ingredients into blender and blend till smooth. Be sure to add ice last. Serve in a chilled glass. Enjoy!!
‘No-Bake’ Apple Muffin Bites
1/2 cup oat flour or whole wheat flour
1/4 cup rolled oats
1 scoop of neutral or vanilla protein powder (optional) pinch sea salt
1 Tbsp Cinnamon
1-2 Tbsp Sugar or Granulated Sweetener of your choice
2 Tbsp Agave Nectar Syrup or Molasses
1 small apple, chopped (keep skin on)
1 Tbsp – 1/2 cup Non-fat/Low-fat Milk
- In a microwave safe bowl or over the stove, heat up the chopped apple until it has softened and caramelised and allow to cool.
- In a large mixing bowl, combine the flour, rolled oats, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Stir through the molasses or Agave Nectar Syrup- The mixture should be quite crumbly. Add in the cooked apple and mix until fully incorporated.
- Using a tablespoon, add the milk until a thick, firm dough is formed.
- Form into bite-sized balls and eat immediately or refrigerate for at least 30 minutes to firm up.
- Balls can be kept at room temperature or refrigerated/frozen.
We at GECAC actively promote healthy lifestyle choices by supporting the emotional and physical health of staff, students, families, and the greater community. In supporting healthy behaviors, GECAC demonstrates to all partners, students and staff that good health is a vital mission to success.
Each site and site staff will reinforce students’ healthy behaviors with healthy messaging, healthy role-modeling, making information on healthy living available to parents, and giving students a choice/voice on what is in their site environment.
Regular nutrition education, based on the USDA and California Department of Education, will be conducted during the ASAP Program. Nutrition education will be extended to parents through various outreach avenues. We will include Social-Emotional Learning.
GECAC’s goal is to include a minimum of 30-60 minutes of physical activity each school day, not only during P.E., but also during transitions, study breaks, and other uncommitted time. Students will learn skills that promote life-long physical activity.
Staff will receive training, development, resources, and support on health curricula, healthy decision-making and healthy environment creation.
GECAC staff and administration will work together to establish and maintain relationships with students, parents, school-day staff, key community organizations and other stakeholders to ensure our Wellness Policy is well supported and implemented.
Family Health Night
Families can attend and participate in a variety of fun and informing activities promoting health and wellness. Activities have included games, Blender Bike, healthy cooking and art activities.
Healthy Choices Survey
ASAP students receive 4 health and wellness presentations per school year as presented by the Healthy Lifestyles Coordinator. The pretest evaluates the students’ knowledge before the lesson
and the post-test evaluates students’ knowledge after the lesson, evaluating the impact and effectiveness of the lesson.
flexibility and provide a full-body workout. The challenge consists of the student completing 3 separate exercises being timed for 1 minute over 6 days.