The number of children walking or biking to and from school has been declining over the past three decades. Reasons include fewer sidewalks, students living further distances from schools, inclement weather, dangers from busy traffic and fear of crime or abduction. Safe Routes to School is taking steps in your community to overcome these issues.Learn More
Scoring a 100 on the NuVal® scale, summer squash can be eaten raw or cooked. They can be prepared in several ways, including steamed, baked and sautéed. Kelly Radi shares a great recipe called “Grilled “Pizza” Squash.” This simple appetizer or side dish has the flavor of pizza.Learn More
The 2014 Fit Kids Club Series has 13 more race events yet to complete this season. That means there’s still time to register your child with BLEND and register to participate in any one (or many) of these awesome events. Every child who fills out a Fit Kids Club Series registration form AND participates in 4 or more events will earn a customized beanie.Learn More
As part of the Healthy Hunger-Free Kids Act of 2010, the USDA’s Smart Snacks in School nutrition standards went into effect on July 1, 2014 and will apply all around the school campus. The new Smart Snacks in School rules set limits on calories, fats, sugar and sodium and encourage the consumption of dairy, whole grains, protein, fruits and vegetables.Learn More
Kelly planned a brunch menu for her daughter’s graduation party. The menu included a huge assortment of breakfast breads like banana breads, almond-poppy seed muffins, pumpkin breads, chocolate chip muffins, lemon loaves, apple-walnut coffee cakes, whole-wheat blueberry muffins, and oat bran muffins. The Whole Wheat Blueberry Muffins were the crowd favorite.