Everyone has heard the phrase “breakfast is the most important meal of the day”. Now that school is back in session it is important that we send our kids off to class every morning with a belly full of nutritious foods! Studies show kids that eat breakfast regularly have higher attendance, overall higher test scores, improved concentration and more easily maintain a healthy weight. Make sure that your children have a healthy breakfast every day, whether that is at home or through the school breakfast program at their school.
When planning for breakfast, try to always incorporate a lean protein and whole grains. This is a great opportunity to get in a serving of fruit as well! If your children don’t love the traditional breakfast foods, that’s okay. Try reheating leftovers from the night before.
Here are a few of my favorites for busy school mornings:
Whole wheat toast with peanut butter, side of fresh fruit and glass of 1% milk
Whole grain cereal (with no more than 10 grams of sugar, and 2-3 grams of fiber per serving), 1% milk, fresh fruit
Instant oatmeal topped with cut up bananas and a glass of 1% milk
While families were scurrying to get everyone ready for the
first day of school, area teachers were busy preparing their classrooms and
mapping out their lesson plans for the entire school year! We are so excited that the PB&J Fund gets
to be a part of that yearly planning for so many teachers. We offer a free field trip program to select
schools in the Charlottesville area. Our
CHEF for a Day program allows teachers to bring their students to PB&J’s
teaching kitchen for an enrichment learning experience that directly supports
MATH, SCIENCE, HEALTH, and LANGUAGE ARTS concepts, as well as the
SOCIAL/EMOTIONAL skills practiced when working together as a team. Grade levels included in the program are
Pre-K, Kindergarten, 1st Grade, 2nd Grade, and 3rd Grade. Each recipe/lesson is designed with
grade-level Standards in mind. (Can you
tell a former teacher created this? 😊 )
Our dream is that students will have the opportunity to
participate all five years, thus, completing five different recipes and their
accompanying nutritional lessons. CHEF
for a Day programming started with the 2017-2018 school year and saw over 50
classes participate. Just two years
later, we anticipate that we will host more than 80 classrooms during the
2019-2020 school year. That’s over 1400
students!! Thank you to all of the
teachers who will make PB&J a part of their students’ learning experience
this school year! We can’t wait to
It’s still hot and muggy outside here in Cville. We’re still wanting ice water over hot tea. And we’re all still wearing our shorts and sandals instead of sweaters and scarves. The other day, walking downtown, we saw the first red leaf on the ground, and were reminded that the start of the school year is somehow only one short week away!
That means early morning buses, packing lunches, running around, and generally less time to make a healthy dinner for your family. But fear not! We’re here with our top 5 helpful ideas to get a healthy dinner on the table!
Start a weekly menu. It doesn’t have to be fancy, or even all
that detailed, but having a list of ideas and sticking to it will really help!
You don’t have to buy all your groceries in one go, or prep everything in a mad
freezing frenzy on Sunday, but having a schedule will take the pressure off of
you during the week. If you have a few favorites slot them in, then add a few
new favorites, or schedule a night of takeout. You’ll have less of those
“What’s for dinner?” moments.
K.I.S.S. Method. Keep it simple on weeknight meals! Aim
for quick, easy meals, you don’t have to be Chef Gordon Ramsay (all the time).
Choose recipes that have a total prep & cook time of under one hour. Try to
limit the number of special ingredients you will need. We even think it’s great
to pick a protein and a vegetable and just cook them simply. We recommend
stir-frys, fajitas, and kebabs as simple options. Cutting up larger cuts of
meat or vegetables makes them cook faster, and let’s them take on more
One pot/pan wonders. We love a good soup or stew, especially
as we move into cooler months. They are easy to make healthy, filling,
affordable, and can be made in just one pot! Sheet pan dinners are simple to
make, healthy, easy to clean up, and provide plenty of food for the whole fam!
We love the 5 ingredient method of The Kitchn for sheet pan dinners. The internet is
loaded with healthy one pot/pan ideas so search around and find some
Leftover remix! We pick some of our meals just for the
leftovers. Some are great just reheated, some take on a wonderful new life in a
new dish! Those fajitas from the other day? Great filling for quesadillas
tonight! Your pesto noodles from Tuesday? Add some vinaigrette and chopped
veggies on Wednesday for an instant pasta salad!
Keep some healthy-ish SOS meals on hand. No matter how well we plan, or how fast
we are cooking, there are going to be days where it just isn’t working out. We
recommend keeping some SOS meal options on hand for just such occasions. We
like whole grain pasta with tomato sauce or a frozen pesto, whole grain mac and
cheese, frozen lean white-meat chicken nuggets, low-sodium canned soups, and
frozen peas or vegetable blends as quick-cooking, low-fuss meal options. We
also like breakfast for dinner: whole grain, low sugar cereals with 2% milk,
yogurt and granola, or scrambled eggs all with a side of fruit are great
The PB&J Fund works with lots of partner non-profits to run our cooking classes. Our partners help us to reach participants who may not know about our programs. Over the course of a semester we typically work with 10 partners and hold 14 classes per week. Some of our current partners include: ReadyKids, Piedmont Housing Alliance, City of Promise, and Big Brothers Big Sisters of the Central Blue Ridge.
One of our extra special partners is the Boys & Girls Club of Central Virginia, who has worked with us to deliver classes since 2010! Before our kitchen opened we held classes inside the Cherry Avenue and Southwood Clubs. (You may have even seen our old kitchen space at Cherry Ave!) Each week we would take food and supplies to the clubs to hold classes. Once the PB&J Fund kitchen opened downtown, it provided us the opportunity to serve more Boys & Girls Club members and is a field trip opportunity for the club members.
We currently offer classes for the Cherry Avenue, Southwood and Jack Jouett clubs during the school year. Over the summer we hold two classes for the Cherry Avenue club (Elementary and Teens), two classes for the Southwood Club (Elementary and Teens) and one class for the James River Club. Together we’ve served over 550 club members in the last nine years who have participated in 6,600 classes! The Boys and Girls Club is also a huge partner for Holiday Giving, as they allow us to use the Cherry Avenue gym when we sort the food, pack the bags and load the delivery trucks. We wouldn’t be PB&J without our partners like the Boys & Girls Club. We’re grateful to all of our partners for helping us to serve our community!
For most families, summer is a really busy time of year. We are running from work to summer camps to the pool and everything in between. If your kids are anything like mine, things fall apart quickly when we forget about snack time! Nobody wants a hangry child to deal with! In addition to warding off cranky moods, snacks play an important part in our diets. Children should be eating every 2-3 hours. They have smaller stomachs and can’t eat as much at one sitting. Snacks are also a great opportunity to sneak in an extra serving of fruits and veggies or low fat dairy. When making snacks, try to always include food from at least two different food groups. It is also a good idea to include protein in your snack – it will keep you feeling full longer. So before your next outing, grab one of these snacks to eat on the go!
Whole pieces of fruit: apples, bananas, peaches, pears
Whole grain crackers
Low-fat mozzarella sticks (if you eat them right away or have a cooler)
Cut up veggies: carrot sticks, celery, whole cherry tomatoes
Whole grain pita chips
Low fat yogurt pouches (if you eat them right away or have a cooler)
Whole grain muffins
*Of note, some of the above are not age appropriate for young eaters. Toddlers should not be eating nuts, popcorn, hard uncooked veggies or round foods like whole grapes and whole cherry tomatoes because these are choking hazards. You can cut tomatoes and grapes in half or in fourths to make them safer to chew.
Physical activity is important for everyone of all ages. If you make a habit of exercising every day at a young age, you are more likely to continue that habit throughout your life. Just like adults, it is recommended for children to get 60 minutes of physical activity most days of the week. This can be done all at once, or broken into small sessions throughout the day. Physical activity helps build strong muscles and bones, maintain a healthy weight, and helps with coordination and concentration.
As most parents know, children learn by example. If you lead an active lifestyle and find ways to be active in your daily life, your children will want to join in. There are so many fun activities for the family when the weather is nice! Your kids won’t even realize they are exercising! Always remember to stay hydrated, especially when the weather is hot and you spend long periods of time outside. So grab a bottle of water and try one of these activities today!
Outdoor walk or hike
Sports: soccer, basketball, football, volleyball, anything that gets you moving!
Play a game of tag
Go to a playground or splash park
Work together in a garden or do yard work as a family
To say that we will miss Carlin Barber is a ridiculous understatement. She began volunteering with the PB&J Fund in 2014 through Madison House, the student volunteer center at the University of Virginia. In my role coordinating volunteers, I was fortunate to inherit a volunteer like Carlin when I joined PB&J in 2016. After graduation, Carlin joined us as an intern. Later, we were thrilled to have her return to the team after an international adventure teaching in the Dominican Republic.
Carlin will be starting graduate school at Vanderbilt University this fall. As a former high school teacher, and now as a supervisor of volunteers, I have been asked to write a fair number of letters of recommendation over the years. Writing one for someone like Carlin is a piece of cake. I can recall writing “I’d clone her if I could. She’s that volunteer.”
Most recently, I was contacted by phone about a job Carlin applied for in Nashville. It was easy to speak to specific skills and qualities. She’s smart and professional, funny and kind, a real dream colleague, and we will miss her so much this fall. At the end, the employer asked if I had anything else to add. I said, “I think it’s pretty clear that you’d be a fool not to hire her” and laughed. The interviewer chuckled and said, “That’s what I was thinking. All my calls are not this easy.”
We will be sad to see Carlin go at the end of the summer, but we are proud of her for following her heart into teaching. Having watched her with our students over the years, we like to think that PB&J played a small part. 😊 Please join us in expressing our utmost gratitude and best wishes to Carlin Barber as she starts her next adventure!
Summer is our favorite produce season at the PB&J Fund. We love to see the bright colors of fresh fruits and vegetables. We always try to buy local produce for our summer classes and highlight one new vegetable or fruit each week. This year we purchased some produce from Bellair Farm which runs a CSA in Charlottesville. CSA stands for Community Supported Agriculture. While some families may choose to buy a “share” of 22 weeks of vegetables, you’ll also find Bellair at both the Meade Market and Charlottesville City Market where any one can buy vegetables!
This summer we will buy kale, summer squash, zucchini, basil, cucumbers, carrots, tomatoes and bell peppers from Bellair. During our first week of programs we were able to take our Boys and Girls Club classes out to the farm so they could see where our food is grown. The students learned about the types of vegetables grown at Bellair and a bit about organic farming. We walked through some of the fields to see peppers and tomatoes that will soon be ripe. They even had a chance to try fresh green beans from the field. The best part of the field trips was a chance to hold and pet two week old bunnies! Thank you to Miss Chelsea, Miss Emily, and Miss Meg for the great tours!
Even if your family does not buy food from a CSA, like Bellair, there are lots of ways to buy locally grown vegetables in Charlottesville. Most grocery stores place signs on items that are locally grown or made. Our friends at the Local Food Hub are also trying to make locally grown produce more available to all families through programs like Fresh Farmacy or their partnership with the Emergency Food Network. We hope you love summer fruits and vegetables just as much as we do!
Summer is officially here, which means a lot of us will be firing up the grill and heading out to barbeques and outdoor events! It’s always important to keep food safety in mind, but especially in the hot summer months. With temperatures reaching the 90’s and more people serving food outdoors, the risk of getting sick from a foodborne illnesses increases.
Enjoy the outdoor parties and family picnics, but keep these tips in mind so everyone stays safe!
Start with a clean surface! Always clean food prep areas with hot soapy water before preparing food. Wipe down outdoor grills and clean all coolers with hot soapy water. Always use clean utensils and serving platters.
Thaw meat safely! Always thaw frozen meat in the refrigerator, microwave or under cold running water. Never thaw frozen meat on the counter at room temperature.
Wash hands often! Always wash your hands before cooking and after handling raw meat, poultry, fish and eggs.
Avoid cross contamination! You never want to mix raw meats with prepared cooked foods. Keep raw meats separated, in different dishes, and use different utensils to handle them. Once you put raw meat on a grill, immediately place the dish and utensil aside. Use a clean plate and utensil when fully cooked meat is removed from the grill.
Marinades: Always marinate raw meat in the refrigerator, not on the counter at room temperature. Never reuse marinade that was on raw meat. If you dipped a basting brush into a bowl of marinade and brushed raw meat, you must discard the bowl of marinade when finished.
Avoid the Temperature Danger Zone! Food should never be kept between 41 degrees and 135 degrees for more than 2 hours, so don’t leave food sitting out for your party guests all afternoon. When outside in the hot summer sun, you shouldn’t keep food out for more than an hour. At these temperatures bacteria can grow rapidly.
Keep food below 40 degrees! Keep perishable foods stored in the refrigerator or in ice filled coolers until you are ready to cook or eat. When transporting food, pack perishables in a cooler and place the cooler out of direct sun. To be extra safe, place a refrigerator thermometer in your cooler to make sure food stays below 40 degrees.
Cook foods thoroughly! Always use a meat thermometer to make sure food is cooked thoroughly. Whole cuts of beef and pork should be cooked to a minimum internal temperature of 145 degrees. Ground beef, pork and lamb should be cooked to a minimum internal temperature of 160 degrees. All poultry should be cooked to minimum internal temperature of 165 degrees.
Leftovers: Discard any food that has been left out for more than 2 hours (or more than 1 hour in temperatures above 90 degrees). When consuming leftovers at a later time, heat all food to an internal temperature of 165 degrees.
Of course, at PB&J we love all kinds of cooking. Summer time is prime grilling time. Grilling is actually a very healthy way to cook food (you don’t need to add lots of fat to the pan before cooking!) and who doesn’t love an excuse to be outside when the weather’s warm and sunny? It’s also nice to cook outside and not heat up your kitchen with your stove or oven on those sweltering summer days. Plus, grilled food just tastes more like summer, doesn’t it?
You know at PB&J we take cooking and make it healthy, so we decided to put together a simple guide to some of our most favorite grilled healthy foods (sorry, no bratwursts), along with some of our favorite grilling tools to help you be the (healthy) master of the grill!
general tips, a grill is going to put char (those little blackened bits) on
most everything cooked on it. This is part of the flavor and fun of cooking
this way! It may look burnt, but try it! You might love it! A grill will also
cook a lot faster if you have the cover on it, so cover it up and you’ll have a
delicious meal a whole lot faster!
Tools that can help any griller make a better
Cooking Spray- Grilling can get a little sticky, by
that we mean, grilled food can sometimes stick to the grill. If you use a
little cooking spray before lighting the grill, that should help keep your food
free from the stick!
Grill toppers- Grill toppers or trays are little trays made out of metal with lots of holes in them. They make it easier to keep smaller, more sticky items (small veggies, fruits, fish) from getting lost or stuck to the grill. We really like these ones.
Skewers- Metal are good, but they get screaming hot on the grill. Wood are good, too, but need to be soaked for a while before using so they don’t burn. Either way, they help keep small pieces of food together and prevent them from slipping through the cracks!
Long tongs- Grills get hot, of course! Keep your
fingers away from the flames with a long set of tongs. These will help you
place, flip, move, and remove all your food while keeping your hand cool!
Thermometer– A meat thermometer is a must when
grilling. Not only will it keep your food safe from germs, it will also help
from over-cooking, which is a real danger when grilling! Digital thermometers
are super-fast and easy to read, we recommend this one.
Our favorite foods to grill:
Asparagus- toss them in a tiny bit of olive oil and
salt, use a grill topper or be careful not to let them drop through the grate!
Grill for 10-12 minutes turning occasionally to cook evenly.
Corn- a staff favorite! You can peel back the husks, remove the
corn silk, then cover the corn back up and let it grill for 10-15 minutes, until
the husks are starting to char and burn. Be careful and use oven mitts when
removing the corn from the husks: it gets HOT! For bonus grill-ness, put the
husked corn back on the grill for some char right on the kernels!
Tomatoes- Cherry and grape tomatoes work best.
Stick them on a skewer and toss in a little bit of olive oil. Cook them for
just a few minutes, rotating halfway through, until they have a little bit of
char all around! YUM.
Peppers- Peppers are a classic grilled veggie,
they are great on skewers, or left whole or in large chunks and grilled. They
get sweeter and their skin takes on a nice char.
Zucchini/summer squash- Slice these into large planks, coat them
in a bit of oil, salt, and spices and grill them, flipping at least once, until
they have a good char and are soft enough to easily fall off a fork when stuck
Onions- Oh my, what to say about grilled onions?
Sweet, smoky, still a little crunch. They are famously delicious grilled veg,
and for good reason. Slice them into rings, season lightly with salt (and
spices if you like), and let them grill until charred and just translucent.
Broccoli/cauliflower- We love broccoli and cauliflower any way
you cook ‘em, but we love the extra flavor that the grill adds to them. Leave
them in big chunks, coat in olive oil, salt and your favorite spices and let
them cook for 7-10 minutes on a hot grill.
Chicken breast- chicken breast is very lean, so be
careful not to overcook it or it can get tough and stringy! We like to butterfly
it (slice width-wise so you end up with a thinner, wider cut of meat), season
it with salt and spices, and cook it over a medium hot grill. Cook over a
medium high grill to an internal temp of 165.
Chicken thighs- Thighs are super for the grill, they are
already thin enough to cook quickly and they taste great grilled up. We like
them basted in a simple sauce (even store-bought BBQ, buffalo, or hoisin
sauce). Cook over a medium high grill to an internal temp of 165.
Salmon- We love salmon on the grill. Use aluminum
foil over the grate or a grill topper to keep the salmon from sticking. Season
with salt or your favorite seasoning blend and grill over a medium low grill.
Turkey burgers/Lean beef burgers- We love a good burger. Lean ground meat
has less fat, and is healthier for your heart than meat with higher fat
content, but a little bit less flavor. So season up your burgers with your
favorite seasoning blend, then grill it on a medium hot grill until you hit an
internal temp of 165.
Tofu– Tofu gets a bad rap, sometimes its fair, sometimes not. It
can be a little boring, but we like slicing them into domino shaped slices,
basting them in a flavorful sauce, and grilling them for 3-4 minutes per side
on a super hot grill. Yum!
Flank/skirt steak- Flank and skirt steaks are born for the
grill! They are thin, and are best cooked at high heat for a short period of
time. Season them lightly with salt and a few spices, grill over a hot grill
for about 7 minutes per side, until you hit an internal temperature.
(What?! Fruits?! On the grill?! Trust us!)
Lemons- Slice a lemon in half, slap it on a hot
grill. It’s that easy.The juice loses some of the acidic edge,
and takes on a little smoky flavor, it makes a great complement to veggies, chicken,
and fish dishes.
Cherries/Grapes- Smaller fruits do well on a skewer or
grill tray. They get sweeter, and take on that smoky char flavor. These go
great in fruit salads, on top of ice cream or cakes, or as a topping for meats
Pineapple- One of our favorite fruits on the grill.
Remove the core (you can leave the skin if you want) and slice into inch-thick
rings. Grill on each side for 4-5 minutes and be prepared for a caramelly,
sweet-sour, delicious treat!