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This past week was the last lesson in the 8-week long Stomp Out Obesity program. Before the students from the Eagle Scholars Academy were ready to play jeopardy to show everything they’ve learned, we had to make some healthy snacks to enjoy during the game. We made popcorn with two different toppings: one with cheese
Certified Organic Chef Madea Allen was back at the BSCAH pantry recently, to whip up a fresh and flavorful coleslaw from the fresh fruits and vegetables we had available that day. This recipe is really delicious because it uses fresh orange juice in the vinaigrette. You can add the coleslaw to your favorite sandwich for some
Last week at Stomp Out Obesity, the students learned how to make vegetable sushi filled with avocado, carrots, and cucumber. We talked about the importance of trying new foods, in order to get the full variety of nutrients that your body needs. Trying new things also offers the opportunity to learn about other culinary traditions
For the February installment of Chef’s Corner, certified organic chef Madea Allen used eggs from BSCAH’s chickens to make a healthy, protein-rich breakfast dish that will get you and your family energized for the day. The recipe incorporates parmesan cheese and dried herbs to make for a super delicious morning. Although it calls for red pepper
On Monday at the Stomp Out Obesity class, we talked about the health implications of eating too much sugar. Did you know that the average American eats 20 more pounds of sugar per year than we did in 1970? The amount that we eat now is equivalent to an astounding 6 cups of sugar per week! Eating excessive
On the BSCAH Urban Farm, we have a chicken coop with twelve egg-laying hens. This past week at the Stomp Out Obesity program, students from the Eagle Scholars Academy prepared a healthier version of egg salad using eggs that we gathered from the coop earlier that day. By using nonfat Greek yogurt to replace some
Do you ever have difficulty finding time for a well-balanced breakfast before you head out the door? Last week at our Stomp Out Obesity program for adolescents, we made no-bake granola bars that can be prepared in advance for an easy, healthy breakfast on-the-go. This recipe incorporates whole grains, protein, and zero refined sugar, to give you a
On Friday, January 25th, Madea Allen was back at the Bed-Stuy Campaign Against Hunger for the first Chef’s Corner of 2013. She made pear raisin muesli using items from the pantry. This easy-to-prepare recipe can be eaten with yogurt as part of a well-balanced breakfast or snack. The recipe promotes heart health by integrating whole
Certified organic chef Madea Allen was back for the second installment of Chef’s Corner at the Bed-Stuy Campaign Against Hunger pantry. Using items from the pantry, Madea made a delicious and healthy salad of marinated tomatoes. This is an ideal relish to serve alongside lean protein like chicken or fish, or you can enjoy the salad on
Do you ever have a hard time finding a recipe for all the items you pick up at the pantry? Gwen, one of our pantry customers, came up with a great pasta recipe that uses many items that we regularly have in the pantry. This recipe is also great because it is very healthy, incorporating fresh