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Munch your way into springtime with these delicious carrots!
Ingredients:
2 tablespoons of butter
1 bag baby of carrots
2 tablespoons honey
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves
Instructions: First, melt the butter in a large skillet over medium heat. Next, add carrots, honey, dill, and thyme and gently toss to combine. Finally cook, stirring occasionally, until carrots are tender, about 15 minutes.
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Stay warm with these yummy veggies!
Ingredients:
1 lb. baby brussels sprouts
2 tbsp. melted ghee
2 tbsp. balsamic vinegar
1 tbsp. maple syrup
1 – 2 tsp. sriracha
1/2 tsp. salt
Instructions: Pre-heat the oven to 375 degrees and wash and trim the brussels sprouts. If you are using full sized sprouts, cut them in half so they cook more thoroughly. Next place the brussels sprouts on a baking sheet lined with parchment paper. In a small bowl or shaker, combine ghee, vinegar, syrup and sriracha, mix well and pour over brussels sprouts making sure to coat well. Sprinkle salt over the sprouts and place in oven and bake for approximately 12 minutes. Finally, serve immediately or add to a salad.
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Stay warm this holiday season with this yummy soup!
Ingredients:
2 large sweet potatoes
5 large carrots 5 large parsnips
1/4 cup garlic infused olive oil
2 cups full fat coconut milk
6 cups vegetable broth
2 tsp. sea salt
2 tsp. black pepper
1 tbsp. minced ginger
1 tsp. curry powder
1/4 tsp. cayenne pepper
Instructions:
Pre-heat the oven to 400 degrees and cover 2 baking sheets with parchment paper. Next spread all of the veggies over the baking sheets and drizzle 3 tbsp. olive oil over the veggies. Roast the veggies in the oven for about 20-25 minutes. Next, in a large soup pot add the roasted veggies, the remaining tablespoon of olive oil, and broth together. Using an immersion blender, blend the mixture until there aren’t any chunks left. On medium heat, add the coconut milk, ginger, spices, salt, and pepper to the mixture and let simmer for 30 mins. Serve hot and enjoy! For more great recipes click HERE
Impress your Thanksgiving guests with this tasty and nutritious take on Caprese Salad
Ingredients:
40 grape sized tomatoes
40 bite sized mozzarella balls
40 small basil leaves
1/8 cup olive oil
1/4 cup balsamic vinegar
1 tsp black pepper
Instructions:
To make the dressing, in a small bowl combine the olive oil and balsamic vinegar. Next, take a skewer and insert a tomato, then a basil leaf, then 2 mozzarella balls, another basil leaf, then another tomato.
Place on a rectangular plate or tray and repeat until all ingredients have been used up. Sprinkle black pepper of the skewers. Finally, just before serving, drizzle the dressing over the skewers.
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Stay warm and toasty with this delicious, nutritious, and filling meal perfect for those crisp autumn nights.
Ingredients: 3 cups of kale chopped
3 cups of quinoa, cooked
1 15 oz. can of chick peas 1 15 oz. canof diced tomatoes
3 tbsp. lemon juice
2 tbsp. garlic infused olive oil
2 tbsp. pomegranate molasses
2 tbsp. cumin
2 tbsp. water
1 tbsp. coriander
1 – 2 tbsp. sriracha
salt and pepper to taste
Instructions: First heat the olive oil in a large frying pan and add the kale with the diced tomatoes. Saute until the kale starts to become tender and add the chick peas and the quinoa to the pan. Next, combine the pomegranate molasses, lemon juice, sriracha, tomato paste, cumin, water and coriander together in a small bowl and whisk well to make a dressing. Finally pour the dressing over the kale mixture and stir to combine well. Enjoy!
For more great Paeleo friendly recipes check out the Contemporary Cavegirl
This is just one of the many great results we’ve found in our research with the National Institute on Out-of-School Time (NIOST). We’ve also found that children engaged in before-school physical activity were more physically active, including on non-program days. AND kids in the before-school physical activity program got 12-15% of their daily recommended steps.
BOKS has been working with NIOST to conduct a three year longitudinal physical activity study throughout five elementary schools in Natick, MA. The results have been amazing and we wanted to make sure to share the most updated information. With over 400 K-2nd grade students enrolled, our aim is to examine and document child-level learning related, social, nutrition, knowledge and physical activity outcomes associated with BOKS. The following documents will give you more details:
Any questions? Be sure to add your comments below.
…and the proof is out there. Numerous studies, as you’ve seen on our social channels and elsewhere, are telling us that physical activity is good for the brain. Check out this great CLIP from Good Morning America.
Just the simple act of moving:
Our BOKStars have known for a while now that excercise is medicine, and before school physical activity has a positive impact on our children’s academic day. But others are starting to see it now too.
Get your kids active of course, but don’t forget that you need to move as well!
Try this great recipe with your family and friends this Labor Day! A grass-fed hamburger with turkey bacon, roasted red peppers, goat cheese and sautéed onions. Served on romaine lettuce bun with homegrown tomatoes and a dill pickle!! Mmmmmm!!
From Jen Lawrence’s awesome website: http://contemporarycavegirl.wordpress.com/home/
