On November 8, 2011 the 3rd grade students as well as Ms. Heather and Ms. Catherine visited Jones Valley Urban Farm in downtown Birmingham. While there the students were given a tour of the farm as well as harvesting several different types of vegetables. After picking the fresh foods the children were invited to create some healthy snacks in the kitchen. During this time our students were given many different task which resulted in several delectable dishes. The children were also given a lesson on choosing healthy foods from a local nutritionist. Below are the recipes so you and your family may enjoy them as well.
Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- ½ cup of Parmigiano Reggiano chees
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper or aluminum foil.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Then sprinkle with cheese.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Healthy Ranch Dressing
Ingredients
- 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh chives
- Salt
Directions
1. If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
2. In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste
Great with any fresh vegetables!
Key Lime Fruit Dip
Ingredients
- 1 cup nonfat vanilla yogurt
- 1 lime
Directions
1. Zest the lime and combine with the yogurt in a medium sized bowl.
2. Enjoy on apples, pears, and pineapple.
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