Chef Ann Foundation - Parent Advocacy in School Food

 

I almost forgot how to get back on my blog...
It's been awhile my dear mullies, and it's sure GOOD to be typing and sharing here again today!

My latest blog is up today on the Chef Ann Foundation website! It's all about real school food parent advocacy + the powerful impact of our District 76 Wellness Team.

One Parent's Journey Towards Better School Food

I must catch ya'll up to the recipes and pics from November + December's D76 Chef's Tasting Table in the lunchroom! The above pics are from our most recent Holiday tasting and below is the tasting we held right before Thanksgiving. Keep scrolling for the yummy recipes which I have included at the end!
xxxLindsey

Apple Carrot Slaw with Starfruit and Scallions

3 c (2lbs shredding carrots) from Prairie Wind Family Farms
3 sliced honey crisp apples
1/4 c honey mustard
1/4 c extra virgin olive oil
2 T apple cider vinegar
1 tsp salt
1/2 tsp pepper

Using a food processor, shred carrots with the medium grater. Switch out the blade and slice the apples thinly. In a medium bowl, whisk honey mustard, olive oil, vinegar, salt and pepper. In a large bowl, mix shredded carrots, sliced apples, and dressing until well mix. Garnish with sliced scallions and thinly sliced starfruit.

(*Recipe was x6 for 350 student & staff tastings)

Chocolate Black Bean Hummus + Fresh Fruit Dippers

1 can black beans, drained and liquid reserved. (Eden Organic brand is my favorite as the beans are already pressure cooked, which helps digestion).
4 Tbsp pure maple syrup
4 Tbsp raw cacao
1/2 tsp salt

In a food processor or high speed blender, mix all ingredients until smooth (stop and scrape the sides a few times). Add reserved liquid to thin to desired consistency. Favorite dippers = Strawberries, apples, kiwis, bananas, and oranges.
Optional: Add a few heaping Tbsp's of dark chocolate almond butter - YUM! Also, cannellini beans are my second favorite bean to use.

(*Recipe was x18 for 350 student & staff tastings)

Chef's Tasting Table 2019 | Citrus Bonanza + A Cara Cara Jam Jar Dressing

This was the 2nd annual Citrus Chef's Tasting Table and I'm already looking forward to our 3rd next year. It's a BIG in-season fan favorite for all.

Pictured from the top:

Blood oranges

Cara Cara Naval oranges

Pummelo's (the large yellow grapefruits)

Naval oranges

I visited both Diamond Lake and West Oak back to back this week; Without a doubt, we have 750+ citrus lovers in our district!

Now that we have their attention, get your eaters to think outside of the orange-wedge-box and make your own jam jar salad dressing! You can thank me later for helping you to get your kids to eat their greens.

A Cara Cara Jam Jar Dressing

1-2 Cara Cara oranges juiced (about 1/4 cup. And type of orange will work here!)

2 Tbsp vinegar (any kind you have on hand - Apple cider vinegar, White vinegar, Red/White Wine vinegar, Balsamic vinegar all works)

1 Tbsp honey

1/4 c extra virgin olive oil

1/4 tsp iodized or sea salt

1/4 tsp pepper
1 garlic clove minced (optional)

Place all ingredients in a mason jam jar. Put the lid on and shake vigorously (a great job for kids!) until it's all mixed up. Enjoy on your favorite greens (my kids LOVE Gotham Greens), plus it would be delicious on fish too! Store in the refrigerator. 

To the mullies we go...

xoxoL

Chef's Tasting Table 2019 | Pumpkin Butter + Jicima + Pears

Watcha making for your Thanksgiving Table?

How bout something super simple, tasty, versatile and your kids can make it?

Please welcome pumpkin butter to your world - I've never made so much in my life.

You can find pumpkin butter recipes all over the "interweb" and I chose this simple recipe from Half Baked Harvest as my go-to for our food education fun this Fall season; Thank you for the constant cooking inspiration Tiegan Gerard, your food blog is AMAZEBALLS. 

I slightly lowered the pumpkin spice amount and here is what I scooped up for our November school lunch tasting in the lunch room. 

The best part =  kids can make it themselves!

Pumpkin Butter

1 14-16oz can/box of organic pumpkin puree

1/2 c pure maple syrup

1/3 c organic apple cider

1 tsp pure vanilla extract

1 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp iodized salt

Mix all ingredients in a large bowl and serve as a dip, spread, oatmeal mix in, yogurt parfait...  

or your own pumpkin spice latte!

OH YEA.

The kids loved the tasting and many had NEVER tried jicima ("yambean") before. I brought an uncut, whole jicima so the students could see how weird and brown it looks on the outside and identify it in the grocery during future shopping trips. 

Big thanks to Produce Manager Bob at our local Maple St Jewel for coordinating the massive jicima order and to Chef Myra for cutting them all up for us!! 

I am so thankful to the Diamond Lake School District Administration and Wellness Committee for sharing a passion for food education. It's been a dream to spear head this school lunch room tasting program every month, and I'm simply having a ball brainstorming new "bite sized" initiatives with the committee which are making such a difference in our #d76diamonds community.  

How did we get started? 

4 years ago, I helped the school district apply for the The Chef Ann Foundation Project Produce Grant which was the spark behind our "Chef's Tasting Table."

And speaking of sparks...

HAPPY 10 YEAR ANNIVERSARY CHEF ANN FOUNDATION!! 

Link over to their website and be inspired by how the foundation works tirelessly to inspire and empower school districts to reform school food. 

I am so very honored and excited to celebrate this incredible 10 year milestone with them: 

"One Mom's Mission - Food Educator, chef and mind body wellness coach Lindsey Shifley spearheads big changes in school food for Lake County, Illinois."

Thank you thank you thank you Chef Ann Foundation for leading American school food reform!

It all starts at home plate.

To the Mullies we go...

xoxoL

Chef's Tasting Table 2019 | A Tomato Tasting with Prairie Wind Family Farm

Now that's a lot of 2nd's and 3rd's boys! Way to EAT those tomatoes!!

Welcome to the 2019 Chef's Tasting Table School Year with Diamond Lake School District 76!

I am just thrilled to be writing this post, as it's my third year in the lunch room with the D76 students and staff. I am simply amazed by our evolution in food education together.

3 years ago:

• Most of the 8th grade students chose not to eat "lunch". Many tables would share candy and/or other processed snacks (like Takis Chips) brought from home. Very few participated in the school lunch program with Preferred Meals.
• The majority of 7th and 8th graders were very hesitant or declined to try the foods at our tastings. 
• It helped to "hide" the ingredients of a tasting table menu item as it helped students be more adventurous. Once I revealed the ingredients (like spinach!), they were more willing to try an unfamiliar or "weird" food the next time.
• The majority of the 5th and 6th graders were always up for a tasting. They were enthusiastic and excited every month.

Today:

• Virtually EVERY student in EVERY lunchroom (5th-8th) eats lunch whether it's a sack lunch from home or served from Preferred Meals.
• The majority of EVERY lunchroom participates in the tasting. And I don't even have to hide the ingredients anymore to get kids to try what I'm serving up!
• All grade levels exhibit enthusiasm for our Chef's Tasting Tables. WOW!

HUGE thank you's to Jennifer and Jeff Miller of Prairie Wind Family Farm for providing the beautiful and TASTY tomatoes for our very first tomato tasting. The kids asked for seconds and thirds more than every before. I simply love coming to the farm, talking to your staff, and picking up your organic produce (just 9 miles away from West Oak School)!

Each student received a boat of tomatoes that were sliced and prepared three ways:

• Plain
• Sprinkled with sea salt
• Sprinkled with organic sugar

Why the three options? To begin sharing the experience of how seasoning can effect taste with the students. 

• Why is tomato sauce and pizza sauce sometimes sweeter than eating a raw tomato? Well, the chef adds some sweetener to cut the acidity! 
• Can you believe how a little salt brings out more flavor? 
• Isn't it amazing how naturally sweet a grape tomato is all by itself!?

I was joined by a friend and fellow graduate from the Institute for the Psychology of Eating, Ms Erika Quezada-Sanchez of Lotus Life and Wellness. I am so grateful to be connected to her through our Mind Body Nutrition training and especially appreciative of her volunteering with me in the lunchroom! Thank you for sharing this awesome day with me and the students Erika, and I can't wait for you to join us again and spread more fun food education together!

More Guts More Glory - It all starts at hOMe plate!

To the Mullies we go...

xoxoL

Chef's Tasting Table Day 14 // Passion Fruit

What an incredible finish to the 2017-2018 school year! To the most fabulous school nurse & fellow wellness committee member, Sue Kruckman, I am so happy and honored to be your partner in crime in running these fabulous Chef's Tasting Table events!!

Dare I say it was one of my most favorite school lunch room tastings yet? I think this video tells it all! And thank you so much to the Jewel Produce Manager Jeff for helping me source these passion fruit beauties! Learn more about this fantastic fruit here.

Video: Chef's Tasting Table - Passion Fruit

Enormous thank you's to the District 76 administration and staff for supporting such fun food education for the students!

I cannot WAIT to be back in the lunchroom next year with all of YOU! Our 3rd year running!

To the Mullies we go...

xoxoL

Chef’s Tasting Table Day 14 // St. Patrick's Day Carrot Top Pesto

Need a fun green food idea for St. Patty's day tomorrow (or really any day)? I've got just the pesto recipe for YOU. I love that you can swap in cilantro or mint or even arugula to make it the perfect accompaniment for any dish. The majority of students had never tried pesto before and it was really exciting to talk to the students about this new taste! As for the kids who had tried pesto before, they couldn't believe it had carrot tops inside! I definitely had more staff than ever before come say hello for a taste, "What's that incredible smell in the cafeteria today?"

It was also perfect timing to wear my new Big Green hat and introduce the students and staff to a food ed organization that is making a BIG impact in helping school districts across the country grow school gardens. The kids were really surprised and inspired to hear about the brotherly connection between Kimbal and Elon Musk. WUT?! Tesla and real food vrooms together!? 

Talk about green energy... Let's mix up some pesto!!!!

St Patrick’s Day Carrot Top Pesto
(all ingredients found at my local Jewel Osco)
Paired with a brown rice cracker, cucumber and carrot

1 small bunch organic carrot tops removed from carrots (approx 1 packed cup + bottom of stems removed)
2 boxes of Gotham Green Basil (approx 2 packed cups + tough stems removed. Also, you can sub in mint, cilantro or arugula!)
1 small bunch fresh parsley (approx 1 packed cup + bottom of stems removed)
1/4 c raw or salted sunflower seeds (just watch the added sea salt as you won’t need as much if you use salted seeds)
1-2 garlic cloves (just depends on how garlicky you want it!)
1/2 large lemon (zest + juice to taste. If lemon is small, use the entire thang)
2/3 c extra virgin olive oil
sea salt and freshly ground black pepper to taste (if using raw sunflower seeds, start with a few pinches to taste)
1/2-2/3 cup good quality extra virgin olive oil

Pulse together all ingredients (except for the olive oil) until rough chopped. Stream in about 1/2 of the olive oil amount into food processor (while running). Turn off and scrape sides. Stream in the rest or until desired consistency is reached. See above pictures for the play by play.

See you next month for our last Chef's Tasting table for the school year!! 

To the Mullies we go...

xoxoL

ps That there cutie pah-tootie carrot bag is hand stamped! Found here.

pps YES that's a tasty pesto pepper flake between my big teeth. 

Chef's Tasting Table Day 13 // Cherries + Cacao

With the Winter Olympics opening ceremony tonight and Valentine's Day around the corner, our Chef's Tasting Table landed with perfect timing yesterday!

I love how it all came together: Sue - my school nurse sidekick - inspired me a few weeks ago when she forwarded me a yogurt and cherry smoothie drink recipe. Then, I remembered how Northwestern Performance Nutrition posted about using tart cherry concentrate with their athletes and also how the Olympic athletes are using tart cherry (and beetroot) concentrate and their performance training (article). Here is a recent instagram post where a Mackenzie Wilson, an NU cross country student athlete topped yogurt and bananas with a drizzle of the tart cherry concentrate - YUM! 

Want to learn more? Here is another great article about cherries and the science behind why tart cherry concentrate has risen to "super endurance food" status (article). We also talked about cherries natural melatonin levels and I was pleasantly surprised how a few students knew about melatonin and how it helps you to sleep! 

In honor of Valentine's Day, I added a little raw cacao powder to the drink and garnished with some cacao nibs. Many students remembered the chocolate avocado pudding I made last year with the cacao powder and I knew I had to bring it back in a different taste context. I wanted them to experience the true bitter and pure dark chocolate taste along with the tart/sour and sweet taste of the cherries. 

A Tart Cherry + Cacao Booster Drink

2 cups milk of choice (I used organic rice milk) or water

1 cup frozen black cherries

1/2 tsp pure vanilla extract

1 Tbsp Tart Cherry Concentrate

1-2 dried pitted dates

1-2 Tbsp raw cacao powder (optional)

1 tsp white chia powder (optional - I did not use this in the school tasting but put it in my drink yesterday!)

Blend all ingredients in a high speed blender. Garnish: Fresh Cherries + raw cacao nibs. 

SO GOOD!!!

I'll see you back in the lunchroom in March for a super fun, GREEN taste:)

To the Mullies we go...

xoxoL

ps
All ingredients were found at Jewel. Thank you Dan for your help sourcing the large amount of cherries!