Washing hands in the Buford Middle Cooking Club
About Our Cooking Clubs:
Virginia Foundation for Healthy Youth has provided funding for cooking clubs in 3 Charlottesville City Schools (Buford, Burnley Moran, and Charlottesville High). These clubs are directed by Alicia Cost, RD.
Students learn how to “adapt” a recipe and how ingredients contribute to taste and texture. We also discuss the cost difference when cooking from scratch, and portion size for foods they encounter daily.
Healthy Recipe Winners:
The recipes have been tasted, the votes counted, and we have winners! The 40 student chefs in our spring Cooking Clubs have test-prepared and test-tasted weeks and weeks of healthy and kid-friendly snacks.
And (drumroll please)… the winners are:
From the Burnley Moran Cooking Club: Mini Veggie Quiches
Chopping vegetables in Cooking Club
Mini quiches are great to pre-make and reheat for a protein-based “on the go” snack or breakfast food. We made ours in muffin tins to “right-size” the portion, added loads of veggies, and made them crustless to reduce the fat.
From the Buford Middle School Cooking Club: Personal Pizzas, Brownie Dessert
For the personal pizzas, we hused homemade whole wheat pizza dough as the foundation. The kids chopped up the vegetables and made a simple low-sodium pizza sauce to add flavor. We shredded low-fast mozzarella cheese to see the cost savings difference between bulk and pre-shredded bagged cheese. The students were happy to see that the reduction in fat did not sacrifice taste!
The brownie dessert hits the taste target by reducing the granulated sugar, oil and eggs while adding in just the right amount of unsweetened applesauce. We topped the dessert with low-fat frozen vanilla yogurt and a dollop of whip cream and cocoa sauce they made from scratch. The key to this sweet dessert is keeping the portions right-sized.
From the Charlottesville High School Cooking Club: Sweet & Savory Crepes, Italian Spahetti
Sweet & Savory Crepes: “No fear in flipping!” was the motto when making these light batter treats. The chefs in the class came out with gold medals in making very professional crepes. The savory crepes added shredded vegetables and Neufchatel cheese and herbs. The sweet version was very BERRY good too!
Italian Spaghetti: Our student chefs made a marinara sauce using canned tomatoes and seasoning, served over whole wheat spaghetti. They also made a Tuscan Salad that included cannellini and green beans, romaine lettuce and red onion. We finished the salad with a homemade light vinaigrette. YUM!
Would you like to try some of these recipes on your own? Let us know! Leave a comment on this page, and we’ll post the recipes you’d like to see.
Thanks for the suggestions shared on the blog. Another thing I would like to state is that weight-loss is not supposed to be about going on a celebrity diet and trying to reduce as much weight that you can in a few days. The most effective way in losing weight is by getting it gradually and following some basic tips which can provide help to make the most from the attempt to lose fat. You may understand and already be following some tips, although reinforcing know-how never does any damage.
Does anyone know in round numbers the total calories the you get rid of in a typical zumba dance , lasting 6 mins. I am trying to build a diet based around Zumba