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Fun with Foodella
Fun with Foodella Fun with Foodella is a nutrition education activity book designed for second grade students. This is the second major revision of the original Food Fun with Foodella, which was undertaken as a pilot project by seven South Dakota elementary school teachers in the summer of 1975 to strengthen nutrition education for students at the second grade level. The first revision occurred in 1992. This revision and reprinting was initiated at the prompting of elementary teachers who had previously used the workbook in their classes. The 2006 Fun with Foodella follows the updated food guidance system known as MyPyramid introduced by the U.S. Department of Agriculture in 2005. Using the Teacher’s Guide The Fun with Foodella Teacher’s Guide provides the objectives and directions for each unit of the Fun with Foodella workbook. The directions include the background information necessary to teach each unit. Also, for each unit, additional ideas/activities are provided to further enhance and reinforce the student’s learning. Please be aware that by nature websites and web addresses change over the course of time. Hopefully we have provided enough background with each website given that you will be able to find additional information as necessary. 1 Acknowledgements The researching, writing and graphics necessary to move Fun with Foodella into the electronic age as well as make it compatible with the U.S. Department of Agriculture’s MyPyramid, involved time and input from a myriad of people. It involved individuals from the South Dakota departments of Health and Education, South Dakota State University, Lower Brule Community College and the private sector. -
Eating for 2 Degrees New and Updated Livewell Plates Summary Report © J Oh N D a I E Ls / WWF
EATING FOR 2 DEGREES NEW AND UPDATED LIVEWELL PLATES SUMMARY REPORT © J OH N D A N I E LS / WWF Cover photo © Kelly Sillaste / Getty Images / WWF Contributors Gerard Kramer, Bart Durlinger, Lody Kuling, Willem-Jan van Zeist, Hans Blonk, Roline Broekema, Sarah Halevy Design madenoise.com CONTENTS May 2017 FOREWORD .............................................................................................4 About WWF KEY FINDINGS ........................................................................................6 WWF is the world’s leading independent conservation organisation. We’re CAll TO ACTION ...................................................................................7 creating solutions to the most important environmental challenges facing the WHAT WE SET OUT TO DO ...............................................................8 planet. We work with communities, businesses and governments in over METHODOLOGY .....................................................................................9 100 countries to help people and nature thrive. Together, we’re safeguarding the LIVEWell PRINCIPLES .................................................................... 10 natural world, tackling dangerous climate change and enabling people to use only ADULT 2020 PlATE ...........................................................................11 their fair share of natural resources. ADULT 2030 PlATE .......................................................................... 12 Food is at the heart of many key environmental issues -
Entradas Nachos Ensaladas Y Sopa Burritos & Combinaciones
ENTRADAS GF Fresh Guacamole 5 Homemade Queso Dip 6 MENU choriQueso LunchFresh / All Natural / 8 Antibiotic-Free chicken *Ceviche Mixto Vegetarian GF Gluten Free Fresh citrus cured grouper and shrimp / red onions / tomatoes / serrano peppers / fresh cilantro / avocado / homemade tostadas. 10 available Mon - Fri 11Am To 3Pm ENSALADAS Y SOPA GF ensalada Azteca Mixed greens / black beans / pico de gallo / BURRITOS & sour cream . 7 ensalada aguacate CHIMICHANGAS Mixed greens / fresh sliced avocado / tomatoes / California grilled corn / avocado dressing. 7 Extra large burrito / grilled steak or chicken / rice / With grilled chicken +2 refried beans / fresh lettuce / pico de gallo / mozzarella / fresh guacamole. Topped with home-made ranchero / queso sauce. 12 Add Shrimp +3 Supremo Two large tortillas / grilled steak / fresh lettuce / mozzarella. Served with rice / beans / guacamole . 10 NACHOS los socios Fajita Two large flour tortillas / grilled chicken / Mexican sausage / mushrooms / lettuce. Served homemade guacamole / rice / Sizzling grilled steak or chicken / homemade queso sauce / refried beans. 10 sautéed onions and peppers / fresh lettuce / cheese / sour cream. 12 Add Shrimp +2 seafood burrito Peppers Grilled grouper filet / grilled shrimp / pico de gallo / guacamole. Topped with queso / ranchero sauces. Served Ground beef / shredded chicken / refried beans / lettuce / with rice / black beans. 12 tomatoes / cheese / sour cream / mozzarella / queso sauce. 10 Clásicos chimichanga clásica Your choice of ground beef or shredded chicken / Ground beef or shredded chicken / queso sauce. Served with Mexican rice / refried beans / sour cream / jalapeños / tomatoes. 8 bandera. 9 Add grilled steak +1 GF COMBINACIONES one Item- 7 | two items- 9 Enchiladas Tostada Ground Beef with ancho sauce / Shredded Chicken with Ground Beef or Shredded Chicken. -
Panzanella Salad
Panzanella Salad Scan Code To Watch Video! Recipe by: Laura Vitale 1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the Serves 6 bread with a little oil and grill it for a few minutes on each side or until it develops Prep Time: minutes grill marks and its nice and crusty. Cook Time: minutes 2) As soon as it comes out of the oven, rub Ingredients the garlic clove all over it and then cut the __4 Slices of Stale Crusty Italian Bread, bread in one inch pieces, set aside. preferably from a ciabatta loaf __1 Red Bell Pepper, seeded and cut into 1 3) In a large bowl, add all your chopped inch pieces veggies, the grilled bread chunks, oregano, __1 Cucumber, peeled, seeded and cut into 1 and basil, season everything with salt and pepper and drizzle over the inch pieces oil and vinegar. __1 Small Red Onion, peeled and cut into 1 inch pieces 4) Toss everything together well to make sure the oil and vinegar is __4 Ripe Tomatoes, quartered coating the veggies and the bread nicely. __1 Clove of Garlic, peeled but not chopped __4 Tbsp of Extra Virgin Olive Oil 5) You can serve it right away but let it sit in the fridge for about an hour __2 Tbsp of Balsamic Vinegar before you serve it so that all the flavors can penetrate the bread. __Salt and Pepper, to taste __Pinch of Dried Oregano __About ½ cup of Fresh Basil Leaves Visit www.LauraintheKitchen.com for lots more delicious recipes, and don't forget to subscribe!. -
Beef and Cheese Chimichanga
Beef and Cheese Chimichanga My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy, and covered with cheese and jalapeno tomato sauce tastes so much better than restaurant chimichangas. They are sure to be a family favorite. In fact, this is the recipe my son requests more than any other. I don’t make these Beef Chimichangas often since they are fried, but every now and then I’ll make them when we are craving some Mexican food, but it’s not a convenient night to go out to eat. WHAT ARE CHIMICHANGAS? If you’re wondering how exactly this magical Mexican burrito comes together, stick around and let’s talk about how to make the absolute best homemade Beef Chimichangas. Ingredients 1 pound ground beef 1 can (16 ounces) refried beans 1/2 cup finely chopped onion 3 cans (8 ounces each) tomato sauce, divided 2 teaspoons chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 12 flour tortillas (10 inches), warmed. 1 can (4 ounces) chopped green chilies. 1 can (4 ounces) chopped jalapeno peppers. Oil for deep-fat frying. 1-1/2 cups shredded cheddar cheese. Directions In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. -
Prep Ared F Ood S Ca T Al Og
PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available. -
Salads, Vegetables, and Desserts
Salads, Vegetables, and Desserts Tips for Preparing Vegetables Canned Veggies: • Drain off liquid, unless going in a stew or soup. Season with small amount of chicken, beef or ham base or bouillon. • Season with onions sautéed in fat-free Italian dressing in iron skillet, and add veggies. • Use small amount of brown sugar or orange or pineapple juice in carrots. • Season with salsa, mushrooms or wine. Frozen Veggies: • Steam with low sodium Greek or Cajun seasoning. • Sauté Brussels sprouts in iron skillet with small amount of low sodium liquid seasoning (for example Dale’s seasoning) or low salt seasoning and small amount water. • Keep small amount of broccoli or cauliflower thawed and add to salad. Also works well with English peas. • Toss most frozen veggies into any casserole, stew or soup. • Cook spinach, drain, add small amount of low sodium liquid seasoning, low-fat Velveeta-type of cheese and bread crumbs. Fresh Veggies: • Cook many veggies on the grill outside or use an indoor grill. You can grill several different types of vegetables such as onions, peppers, sweet potatoes, eggplants, yellow and zucchini squash, halved Brussels sprouts, tomatoes, mushrooms, broccoli or carrots. If making kabobs for the grill, some firmer vegetables, such as carrots and Brussels sprouts, may need to be precooked slightly softer texture. • Steam in microwave with few drops of water and use low sodium seasoning. Cover well to cook. Make extra to use in salads later. • Broil tomatoes, broccoli, cabbage quarters, onion, peppers and squash in oven with fat-free Italian dressing. Cut through thickest part of the vegetable so all will be ready at same time. -
Sodas Y Refrescos Cerveza Cócteles Especiales Vino
CHOOSE ONE OF EACH: APERITIVOS PLATOS FUERTES APERITIVOS PLATOS FUERTES DESSERT TORITOS CHICKEN MOLE bacon wrapped cheese braised thigh / cilantro stuffed peppers grilled breast house mole crema / cilantro hominy rice pickled onions AGUACHILE GRILLED ARGENTINE BEEF STRIPLOIN Mexican shrimp ceviche poblano peppers lime / cucumber red onion / chimichurri red onion / cilantro tortillas / black beans QUESO FUNDIDO CHILE RELLENO white cheddar / menonita poblano stuffed with cheese / asadero hominy rice + cheese green chile / red chile calabacitas / queso fresco served with chip chipotle cream sauce / cilantro DESSERT SALTED CARAMEL CHEESECAKE BREAD PUDDING cajeta caramel mexican chocolate / cajeta caramel whipped cream / pecans chocolate chip ice cream 013021 CÓCTELES ESPECIALES EL VIEJITO 12 OG MARGARITA 10 SANGRIA TINTA 10 CHICA MALA 10 tosco reposado tequila / mesquite corazon blanco tequila / simple / lime sycamore lane cabernet / brandy hanger one citrus vodka / guava honey / orange bitters / mole bitters strawberry / lemon / bubbles lime / sparkling rosé COUPE DEVILLE 12 tosco reposado tequila / grand marnier SANGRIA BLANCA 10 THE SLOPE 12 agave nectar / lime sycamore lane pinot grigio / brandy serrano infused yuu baal mezcal peach / lemon / bubbles grapefruit bitters PINCHE PALOMA 11 aperol / orgeat / lime corazon blanco tequila pamplemousse / peychaud's aperitivo q grapefruit TELENOVELA 11 st. george green chile vodka MICHELADA 7 soda / lime green or red pineapple / ginger / lime spiked with tito's vodka EL SANTO 11 served with tecate -
T. Colin Campbell, Ph.D. Thomas M. Campbell II
"Everyone in the field of nutrition science stands on the shoulders of Dr. Campbell, who is one of the giants in the field. This is one of the most important books about nutrition ever written - reading it may save your life." - Dean Ornish, MD THE MOST COMPREHENSIVE STUDY OF NUTRITION EVER CONDUCTED --THE-- STARTLING IMPLICATIONS FOR DIET, WEIGHT Loss AND LONG-TERM HEALTH T. COLIN CAMPBELL, PHD AND THOMAS M. CAMPBELL II FOREWORD BY JOHN ROBBINS, AUTHOR, DIET FOR A NEW AMERICA PRAISE FOR THE CHINA STUDY "The China Study gives critical, life-saving nutritional information for ev ery health-seeker in America. But it is much more; Dr. Campbell's expose of the research and medical establishment makes this book a fascinating read and one that could change the future for all of us. Every health care provider and researcher in the world must read it." -JOEl FUHRMAN, M.D. Author of the Best-Selling Book, Eat To Live . ', "Backed by well-documented, peer-reviewed studies and overwhelming statistics the case for a vegetarian diet as a foundation for a healthy life t style has never been stronger." -BRADLY SAUL, OrganicAthlete.com "The China Study is the most important book on nutrition and health to come out in the last seventy-five years. Everyone should read it, and it should be the model for all nutrition programs taught at universities, The reading is engrossing if not astounding. The science is conclusive. Dr. Campbells integrity and commitment to truthful nutrition education shine through." -DAVID KLEIN, PublisherlEditor Living Nutrition MagaZine "The China Study describes a monumental survey of diet and death rates from cancer in more than 2,400 Chinese counties and the equally monu mental efforts to explore its Significance and implications for nutrition and health. -
D1.1. National Country Specific Documented Traditonal
BaSeFood D1.1 : National traditional foods documented files BaSeFood (G.A. n° 227118) Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.1 – National country specific documented traditional foods files Overall compilation: Hellenic Health Foundation Due date of deliverable: [November 2009] Actual submission date (first draft): [December 2009] Final submission date: [September 2010] Start date of project: 1 April 2009 Duration: 36 months Organisation name of lead contractor for this deliverable: [HHF, P03] Dissemination level: PU 1 BaSeFood D1.1 : National traditional foods documented files Overall D1.1 compiler: Effie Vasilopoulou Dept. of Hygiene, Epidemiology and Medical Statisics, University of Athens Medical School and HHF Collaborator Authors : Effie Vasilopoulou, Antonia Trichopoulou Hellenic Health Foundation (HHF), Greece K. S. Fedosova, V. V. Yashkina, L. V. Kapreliants, S. N. Fedosov Odessa National Academy of Food Technologies (ONAFT), Ukraine Mariia Mudryk, Nadiya Boyko Uzhhorod National University (UZHNU), Ukraine Dmitry Karpenko Moscow State University of Food Productions (MSUFP), Russian Federation Carmen Costea, Alexandru Stroia, Codrin Chiru Bucharest University of Economics (ASE), Romania Zaza Kilasonia Biological Farming Association (ELKANA), Georgia Iordanka Alexieva University of Food Technologies (UFT), Bulgaria Bike Kocaoglu, Osman Hayran T C Yeditepe University (YEDITEPE), Turkey BaSeFood Co-ordinator: Filippo D’ Antuono, University of Bologna - UNIBO Work package 1 Leader: -
Enchiladas Fajitas Chimichangas Burros Antojitos/Starters Ensaladas
55 Macayo’s Mexican Restaurants Ahwatukee | Casa Grande | Goodyear | Glendale | Mesa | Phoenix | Prescott | Scottsdale | Surprise | Tempe | Tucson | www.macayo.com HOURS Mon-Thurs · 11:00 am-10:00 pm Macayo’s Mexican Kitchen began in 1946, when Woody and Victoria Johnson opened their first restau- Fri & Sat · 11:00 am-11:00 pm rant in Phoenix, Arizona. Today the family has 18 restaurants, including four in Las Vegas. Still family-owned and MEALS SERVED locally-operated, the company is now run by the Johnson’s daughter, Sharisse, and two sons, Gary and Stephen. Lunch, Dinner With a focus on community involvement and fresh, authentic Mexican cuisine, Macayo’s Mexican Kitchen has its CUISINE Mexican own chile farm and continues to use Woody’s original recipes. Antojitos/Starters Enchiladas Macayo’s Famous Cheese Crisp Sonoran Enchilada Sampler A crispy flour tortilla, toasted and smothered with layers Feast on a beef enchilada with our green sauce, a chicken enchi- of melted cheeses...6.29 Add Chicken or Beef...1.99 lada with our signature Baja sauce, and a cheese enchilada with our homemade red sauce. Served with rice & black beans...11.89 Baja Pizza l A flour tortilla topped with layers of our Baja sauce, Baja Verde Pork Enchiladas l grilled chicken, Pico de Gallo & Jack cheese...7.59 Slow-cooked pork enchiladas smothered with our zesty green tomatillo sauce, topped with Macayo’s famous Baja sauce. Green Corn Tamale Bites Served with grilled veggies & rice. Delicious...11.99 Hand-made bite-sized pieces of our famous green corn tamales dipped in a light batter then deep fried to perfection. -
Dinner Menu.Pdf
STARTERS BURRITOS + BOWLS WHOLE WHEAT CHIPS AVAILABLE (+1) ALL SERVED IN FLOUR TORTILLA. WHOLE WHEAT TORTILLA (+1) OR BROWN RICE (+50¢) AVAILABLE FRESH GUACAMOLE & CHIPS MP ENCHILADA STLYE WITH GREEN SAUCE & MELTED JACK CHEESE +$2 OLD WORLD ORANGE HABANERO LUMP CRAB PULLED BBQ PORK MAKE ANY BURRITO INTO A BOWL, OVER LETTUCE & LIME RICE TRIO OF SALSAS 6.75 WEST COAST BURRITO 9.75 served with corn tortilla chips, mango salsa, pico de gallo & salsa verde CLASSIC BURRITOS 8.95 refried pinto beans, lime rice, blend of mexican grilled chicken, portobello mushroom, sautéed TRADITIONAL NACHOS 10.95 cheeses, sour cream, guacamole, & pico de gallo peppers and onions, gorgonzola cheese, lime rice, jack cheese, salsa verde, lettuce, pico de gallo, jalapeño, guacamole & sour cream pico de gallo & citrus soy vinaigrette TEQUILA GRILL GRILLED OR CRISPY CHICKEN 9.50 Ask your server about our GLUTEN FREE menu ADD GROUND BEEF OR PULLED PORK +2 CRISPY FISH BURRITO 9.95 ADD STEAK OR CHICKEN +2 GRILLED OR CRISPY SHRIMP, lightly fried cod fish filet, shaved cabbage, a blend BEEF, CARNITAS, OR VEGGIES 9.75 of mexican cheeses, mango salsa & cilantro aioli ALL SERVED WITH PICO DE GALLO & SOUR CREAM. GRINGO NACHOS 13.95 our traditional nachos with ground beef, russian aioli & pickle chips GRILLED STEAK 9.95 *ANYTIME EGG BURRITO 8.50 WHOLE WHEAT SHELL AVAILABLE (+1) SIDE OF GUACAMOLE (+2) scrambled eggs, avocado, tater tots, pico de gallo, LUMP CRAB SALSA 12.95 PINEAPPLE & PORK 10.95 FAJITA BURRITO 10.25 jack cheese, & chipotle aioli slow cooked pork with citrus