Muffins for Guests Like Moms
Muffins for Guests like Moms was Thursday, October 8th.
Biscuits & Gravy or Cereal, Pumpkin Muffins, Bananas, Juice, Milk & Coffee were served for Breakfast.
We enjoyed seeing everyone!
*Donuts for Guests Like Dads is November 12th.
See More Pictures under the Photos tab.
Last year's Meal Applications will expire on October 14th. If you have not turned in an application or received confirmation for this year please reapply soon.
The 15-16 Meal Applications are now available:
Meal Applications for Free & Reduced Priced Meals are now available under the "Applications for Free Meals" tab.
Last Year's Meal Applications are good through the first 30 school days. If you were Free or Reduced, last year,
you will receive Free or Reduced School Meals through October 14th.
You can make online payments to your child's account through SkyWard Family Access.
There is no longer a user fee for this service.
The link to SkyWard and instructions are under the "Online Payments" tab.
Salad Lunches Available Daily
Salad Lunches are available daily
served with a Whole Grain Roll,
Fruit & Milk.
“Try it Thursday", December 18th”
"Try it Thursday" Voting Results - 87 "More Please", 34 "Just Okay" & 55 "No Thanks".
Thank you to all who gave it a try! Friday we had Sauteed Zucchini and several students said they liked it.
There are two types of Squash…summer and winter. The type of squash is determined by: the time it takes to grow, the physical characteristics and how long the squash can be stored.
Last year we had Butternut Squash a winter Squash. Winter squash is very hard and takes between 80 to 100 days to ripen. Winter squash also takes longer to cook and is usually baked or roasted. Also it can be stored for several months.
This year we will try the Summer Squash Zucchini. All parts of the summer squash can be eaten
(flesh, seeds & skin) even the flowers on some varieties. Summer squash can be eaten raw or cooked. Steaming is the best cooking method to preserve the zucchini’s nutrients. Because of the delicate thin skins on summer squash you cannot store them for very long.
Native Americans considered squash as one of the “three sisters” along with corn (maize) and beans.
As we learned last year Squash is on the “World’s Healthiest Foods” list. Like the butternut squash, zucchini is rich in Antioxidants, is good for maintaining healthy blood sugar levels and has anti-inflammatory benefits. The antioxidants in zucchini are excellent for maintaining healthy eyes. Maintaining healthy blood sugar levels requires many nutrients. The nutrients zucchini has that contribute to this are: the B-vitamins folate, B6, B1, B2, B3, choline, zinc, magnesium, omega-3 fatty acids, fiber & polysaccharide fiber.
For more information about zucchini’s amazing health benefits check out “the worlds healthiest foods” webpage at: http://www.whfoods.com
It truly is important to “Eat the Rainbow” of vegetables and fruits.
This year's School Garden was made up of: radishes, turnips, beets, basil, nasturtiums, spinach & pumpkins. The kids eating school lunch were able select the vegetables with their lunch. We used the nasturtiums (an edible flower) for a "Try it Tuesday".
A big Thank You to Mrs. Jeanne Ryan for coordinating, planting and maintaining the School Garden.
Happy Easter "2015" from the Ony Cooks!
Donuts for Guests like Dads
221 OEMS kids and 64 Dads attended Donuts for Dads 2014 on June 10th, 2014. Attendees had their choice of Biscuits & Gravy or Cereal, both served with Fruit, a Cinnamon Roll, Milk & Coffee. Please see the pictures on the "Donuts for Dads" tab above. It was great to see so many Dads attend the event!
Try it Tuesday, 5/20, will be a Mystery!
If you know what it is "mums" the word. We will let you know what it was on Wednesday. You can be sure it will be one of the Power Foods. It is very low on the glycemic index. It is a: cancer preventative, antioxidant and anti-inflammatory. It contains the following percentages of your daily values: 73.2% C, 19% K, 13.6% Folate, 12.3% B6 and 10.7% Fiber.
Did you guess what the Mystery, Try it Tuesday, food was? It was Mashed Cauliflower! Don't worry we won't be replacing your mashed potatoes with cauliflower; although it would be an excellent substitution. Mashed Cauliflower is much lower in calories and carbohydrates than potatoes. Cauliflower is also a cancer preventative, antioxidant and anti-inflammatory and contains the following percentages of your daily values: 73.2% C, 19% K, 13.6% Folate, 12.3% B6 and 10.7% Fiber. So if you ever have the chance to eat mashed cauliflower, try it, your body will thank you!
Muffins for Moms 2014
We had 70 extra kids and 67 Moms attend Muffins for Moms on Thursday 5/8. Our total student breakfast count was 287.
Breakfast was a choice of: Parfait, Pancakes or Cereal, served with Fruit, Banana Chocolate Chip Muffins and Milk. Thank you to all who attended!
Check out the Muffins for Moms pictures on the Muffins for Moms tab above.
Mornings can be really crazy…the alarm doesn’t go off…the kids don’t want to get up…there’s no time to eat breakfast before the bus comes…or they’re just not ready to eat. Or maybe your teenager grabs a can of soda and a candy bar on the way to school. If this sounds like your house, we have good news for you.
Breakfast is served at school! School breakfast will give your child a healthy start to the day. A nutritious breakfast helps students be more alert so they can learn more in class. Breakfast has vitamins and nutrients for a strong and healthy body.
Breakfast at school is affordable, too. If you qualify for free and reduced price meals, you also qualify for the breakfast program, with no additional paperwork. You can’t find a healthy breakfast at such a low cost anywhere else.
Help your child start the day right with school breakfast!
Check out our School Garden Pictures, under Photos above, and read about our School Garden below.
“Try it Tuesday ”
Chickpea (garbanzo bean)
The name Chickpea traces back through the French word “Chiche” to the Latin word “cicer”. Chickpeas are also called garbanzo beans. The word garbanzo beans possibly came to English from the old Spanish name garroba. Chickpeas are one of the earliest cultivated legumes; 7,500 year-old remains have been found in the Middle East.
We will be serving Roasted Chickpeas on April 15th for “Try it Tuesday”. In the roasting process the chickpeas lose their bean taste and take on a nutty flavor.
Chickpeas have a lot of great health benefits from keeping you satisfied longer to keeping your blood sugar in check. To learn more about their effects on the human body check out “The World’s Healthiest Foods” at: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58
Onalaska is piloting a School Garden Program. This project is a partnership made up of the: L.C. Master Gardeners, Students, Volunteers & Onalaska School District. School gardens provide education in Nutrition, Science, Math, and other subjects. Students and parent volunteers how participate in this project will benefit from the produce their garden supplies. If you would like to be involved, or have any questions, please contact our school garden coordinator, Jeanne Ryan, at 978-4403.
“Try it Tuesday ”
Brussels Sprouts are especially good at preventing cancer. They nutritionally support 3 of the body’s systems that are closely connected with cancer development as well as prevention. These systems are: the detox system, the antioxidant system and the anti-inflammatory system.
Because of their anti-inflammatory effects on the body they are also great for cardiovascular health. It is thought that they may even be able to help reverse blood vessel damage. A second reason Brussels sprouts are good for the cardiovascular system is their cholesterol lowering ability.
The Digestive system also benefits from Brussels sprouts. Brussels sprouts have 4 grams of fiber per cup and they contain glucoraphanin. Glucoraphanin helps protect our stomach lining by keeping the stomach’s bacteria levels in check.
More research is being done on Brussels sprouts and it’s promising possibility of preventing other inflammation health problems. The other health problems Brussels sprouts may prevent are: Crohn’s disease, inflammatory bowel disease, insulin resistance, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, type2 diabetes, and ulcerative colitis.
Brussels sprouts can be served cooked or chopped up as a salad. So if you don’t like them one way you may like them the other. We will be trying them cooked on Tuesday, March 11th. When they are in season we
will be able to try them in a salad.
Brussels sprouts grow on the stalk of a plant that looks like a cabbage plant that got so scared that it’s leaves poofed out.
Whfoods.org has a whole lot more information on Brussels sprouts.
“Try it Tuesday ”
Cole Slaw – a salad made with cabbage
The World’s Healthiest Foods Organization recommends including Cabbage in your cruciferous vegetable consumption. Cruciferous vegetables are: cabbage, cauliflower, cress, bok choy, broccoli, horseradish, kale, brussel sprouts, turnip greens and other similar green leaf vegetables. Cruciferous vegetables contain phytochemicals, vitamins, minerals and fiber that are important to health. Eating cruciferous vegetables can greatly reduce your risk of getting cancer and will reduce the oxidative stress on the body. At a minimum, adults should have at least 1-1/2 cups of cruciferous vegetables 2-3 times a week.