Delicious Baklava available at the cafeteria tomorrow.  
L. 20 per piece.

On Monday we'll be making Chicharrones at the cafeteria.

1 lb bags are for sale.

Stop by the cafeteria or email me if you want to buy.








Friday we'll be having pescado frito estilo yojoa, con tajaditas y ensalada de repollo.
Please pre-order so we have enough for everyone!

The Menu for the week has been posted.  Have a good weekend!

EASTER

 EASTER HAS ARRIVED AT THE CAFETERIA

CARROT CAKE TO GO

 Our newly introduced BUFFALO SUB, a HUGE Hit!

Hard boiled colored eggs are always a Huge hit at the Cafeteria.  We've been selling them every year around Easter time.
It's a cafeteria tradition that kids love!

Menu has been posted.

MyPlate

Fun Ways to Teach Young Kids about MyPlate

Teaching your young kids about good nutrition with MyPlate can be super easy for parents and fun for kids!

§  First take out a medium size dinner plate. Have your child trace the shape on a piece of paper.

§  Show them the MyPlate logo and have them divide their circle into 4 almost equal parts. Giving a little more space for veggies than fruits and a little more space for grains than protein.

§  Take out some crayons –tell them to pick out the colors that foods come in! Explain to them that each color food has unique powers that protect our body, for example, blueberries may help them remember better and keep their hearts strong or strawberries have vitamin C that helps heal their cuts if they fall on the playground.

§  Have them draw and color their favorite foods on the makeshift plate.

§  At meal time, have them help you plan the meal together to meet the MyPlate principles. Discuss which foods you’ll need to prepare to fit every category.  Use this as an opportunity to choose whole grains over refined grains.

§  Get them involved by having them wash or scrub vegetables, set the table and arrange the foods on their plate to match MyPlate!

The next time your child falls on the playground, instead of hearing, “I need a bandaid” it could be, “mom can we buy some strawberries?”  For more tips on MyPlate principles visit www.MyPlate.gov .  Then visit www.superkidsnutrition.com for your source of fun and practical nutrition tips and tools to help you and your family live their best!

Courtesy of 

FOOD PICS

TORTAS DE POLLO ARE A BIG HIT AT THE CAFETERIA!
GRILLED  CHICKEN BREAST WITH LETTUCE, TOMATO AND HOUSE SPECIAL DRESSING

TORTA DE POLLO

BIG TACO

PUPUSAS

CELERY STICKS

CUCUMBER STICKS

MANGO JADE

HEAVENLY CHOCOLATE CAKE

Fill Your Plate with Plants for National Nutrition Month March is National Nutrition Month, a time to kick start your goals for getting fit, feeling great, and looking good.  And this year the National Nutrition Month campaign honors MyPlate, the latest set of healthy eating guidelines developed by the US government.  Every five years, a panel of nutrition scientists and experts gets together to review the current science, our eating behavior, and diet-related health problems in order to come up with a plan to promote a healthy diet for Americans.  And it’s no surprise that we have a long way to go as a nation—we’re suffering from high levels of obesity and diet-related chronic diseases, such as diabetes and heart disease.  This is particularly clear when we consider the impact of obesity among children.  Nearly one-third of children and teens are obese or overweight, putting them at risk for a laundry list of health and social problems in their future.  Obese kids are on track to live a shorter life riddled with diseases such as type 2 diabetes, face lower employment and income levels, and receive higher health care bills. Enter MyPlate—a simple image of what your dinner plate should look like.  And the first thing you’ll probably notice about MyPlate is that your plate should be filled mostly with plant foods, such as vegetables, fruits, whole grains, lentils and beans.  The morale of the story: meat no longer has to be at the center of your plate; you’re better off focusing on plant foods, which are naturally rich in all of the “good” stuff, like vitamins, minerals, fiber, and antioxidants, and naturally low in all of the “bad” stuff, like saturated fat, dietary cholesterol, and sodium. So, how can you get your dinner plate in shape?  Here are my top plant-based tips: Change your mindset. Don’t think of the animal protein first when you’re planning your menu.  Instead, think of which gorgeous fresh vegetables and fruits are in season and which delicious whole grains and legumes (beans, lentils, and dried peas) are available and pique your interest. Use meat as a seasoning. That’s how most healthy, traditional diets are planned; they turn a single portion of chicken or beef into a delicious, plant-based meal for the whole family.  Case in point: a lovely vegetable stir-fry with shrimp or chicken served with brown rice. Put beans and lentils on the menu. Who needs meat when you can feast on savory lentils, fava beans, or black-eyed peas?  Combine them with veggies and whole grains and you’ve got a low-cost, delicious, nutritious meal you can feel good about. Double—or triple—up on the veggies.  One little side serving of veggies on your plate is just not going to cut it.  Try at least two different types of vegetables for dinner—perhaps a vegetable soup or salad and a cooked vegetable or two.  And remember, frozen or canned vegetables (without added salt) count towards your veggie requirement. Dive into whole grains.  Include a serving of cooked ancient grains—quinoa, wheat berries, Kamut, barley, bulgur, or brown rice—on your plate.  The easiest way to prepare them is to put the grains in a rice cooker, add the required amount of water (use vegetable broth for more flavor), and push the start button. Dine on fruit for dessert.  Kill two birds with one stone—eat delicious, naturally sweet fruit (fresh, frozen, or canned without sugar) as your after meal treat every day. Sharon Palmer, RD, dietitian, writer, and author of The Plant-Powered Diet (The Experiment, 2012)http://superkidsnutrition.com/

The Menu for the week is posted.  Have a safe and happy weekend!

http://www.orkutpapa.com/scraps/412.gif

The Potato

(Solanum tuberosum)

The potato has been an essential part of the world's diet for centuries. Originally cultivated in South America's Andean Mountains, potatoes found their way to Europe during the 16th century. By the end of 17th century the potato had become an important crop in Ireland. Today potatoes are grown in over 100 countries and in all 50 of the United States. According to the USDA, the average American eats 140 pounds of potatoes each year, including over 50 pounds of French fries!

Nutritional Information for a Medium-Sized Potato

Calories	110
Protein	3 grams
Carbohydrate	23 grams
Fat	0 grams
Dietary fiber	2710 milligrams
Sodium	10 milligrams
Potassium	750 milligrams

http://www.factmonster.com

This week's YUMMY Selections

FRUITS

 CORN FLAKE TREATS

 HEAVENLY CINNAMON     ROLLS



          TUNA SALAD BAGELS

The Tomato

(Lycopersicon esculentum)

Originally cultivated by the Aztecs and Incas as early as 700 A.D., the tomato is native to the Americas. Europeans were first made aware of the tomato when explorers brought back seed from Mexico and Central America in the 16th century. Tomatoes quickly became popular in the Mediterranean countries but received resistance as they spread north. The British in particular considered the fruit to be beautiful but poisonous. This fear was shared in the American colonies and it was years before the tomato gained widespread acceptance. By the middle of the 19th century, tomatoes were in use across America. Today the tomato is generally considered to be the favorite vegetable of the American public.

http://www.factmonster.com/ipka/A0781697.html

Nutritional Information

(average-sized tomato, 5 oz.)

Calories	35
Protein	1 gram
Carbohydrate	6 grams
Fat	1 gram
Dietary fiber	1 gram
Sodium	15 milligrams
Potassium	360 milligrams

The menu has been posted.

Healthy Bones Means More Than Just Milk

Milk and milk products are high in calcium, which is important for strong bones, says MyPyramid for Kids. Milk isn't the only source of calcium, it is also found in soy milk and fortified juices, says the Vegetarian Resource group. Some vegetables, such as broccoli and chinese cabbage, also contain calcium. Shellfish, salmon and sardines eaten with the bones, almonds and dried beans are also good sources of calcium, according to the National Institutes of Health Medline Plus.

Go Meatless For Protein

Protein can be found in a number of different foods, including meat, poultry, fish, beans, nuts, starches and vegetables. Protein is important for building muscle. Kids should choose low-fat meats and poultry, says MyPyramid for Kids. Kids should also eat more vegetarian sources of protein. Go meatless on Monday, say RD411. Meatless meal ideas include spaghetti with tomato sauce, bean burritos and grilled cheese.

Make The Most Out Of Snacks

Kids are snacking on more cookies and candy, and drinking more soda these days, says the Center for Science in the Public Interest. These high calorie treats aren't filling and contribute to weight gain in kids. To stay healthy, kids should choose low calorie nutritious foods to snack on. Food like apples, yogurt and carrots are very low in calories, but can help keep hunger away. A whole cucumber has fewer calories than one Oreo cookie, according to the Center for Science in the Public Interest.

Read more: http://www.livestrong.com/article/149288-fun-nutrition-facts-for-kids/#ixzz1h1sFgZj8