Pack your bags and join us for a virtual passport tour! Have fun learning about food, nutrition and wellness all while cooking up healthy snacks!
This workshop is a 6-part series hosted through Zoom and geared toward youth in 3rd through 5th grade. Our tour begins on June 18th at 2:30 pm!
Here are the dates, topics and delicious recipes we will be making each week!
Date: June 18th from 2:30 to 3:00 CST
Topic: Color Your Plate
Ingredients needed for our snack: 2 cans no salt added diced tomatoes, ½ medium onion, 1 teaspoon minced garlic, 2 teaspoons lime juice, ½ sliced jalapeno, ½ teaspoon salt, ½ teaspoon cumin, ½ cup fresh cilantro, tortilla chips for dipping
Date: June 25th from 2:30-3:00 CST
Topic: Read It Before You Eat It!
Ingredients needed for our snack: 2 cups crunchy oat cereal (circle shaped), ½ cup sweet and chewy raisins or dried cranberries, ½ cup other dried fruit like blueberries or cherries, 1 cup small square crackers, ½ cup candy coated dark chocolate pieces or chocolate chips (optional)
Date: July 2nd from 2:30-3:00 CST
Topic: Think Your Drink
Ingredients needed for our snack: 1-12 oz. can frozen orange juice, 2 cups low-fat milk, 8 ice cubes, 1 cup water, 1 teaspoon vanilla
Date: July 9th from 2:30-3:00 CST
Topic: Make Half Of Your Grains Whole
Ingredients needed for our snack: 2 bananas, 3 whole wheat tortillas, 2 cups strawberries, 4oz cream cheese, 1/4 teaspoon vanilla extract
Date: July 16th from 2:30-3:00 CST
Topic: Healthier Foods Fast
Ingredients for our snack: 1 banana, ½ cup strawberry yogurt, ½ cup whole grain cereal, ¼ cup grapes, ¼ cup strawberries
Date: July 23rd from 2:30-3:00 CST
Topic: Power-Up Your Day - Eat Breakfast
Ingredients for our snack: ¾ cup quick oats, ¼ cup wheat bran*, ⅓ cup honey, ¼ cup nut butter, 1 teaspoon vanilla extract, 2 tablespoons dried fruit, 1 tablespoon slivered almonds (optional), 2 tablespoons mini chocolate chips (optional)
*If you do not have wheat bran, another 1/2 cup of quick oats can be substituted for the 1/4 cup wheat bran.
The Nutrition Education Program (NEP) delivers evidence-based nutrition education and obesity prevention interventions through a combination of education strategies coupled with multi-level community changes that occur within the environment to promote healthy eating and active lifestyles.
This material was funded by USDA's Supplemental Nutrition Assistance Program – SNAP and Expanded Food & Nutrition Education Program (EFNEP).