CDA Nutrition Update
March is National Nutriton Month! The Academy of Nutrition and Dietetics chooses a new theme each year that addresses the importance of making informed food choices and developing a strong foundation of healthy eating and physical activity habits. The theme for 2018 is “Go Further With Food.” Start your day on the right track by eating a healthy breakfast, include a variety of healthy choices from each food group on a regular basis, and plan meals and snacks in advance to help cut back on food wastage. Visit www.eatright.org for more information.
2018 Annual Training Dates begin this month. Make a note on your calendar for the training in your area and come out to see us. Learn more about the new Meal Pattern, win great prizes, and receive a special gift from CDA!
Riverside/San Bernardino County Trainings – March 10th
Arlington Library (Riverside)
Saturday 10:30 AM – English
Saturday 1:30 PM – Spanish
Imperial County – March 23rd, 24th
Imperial County CalWORKs WTW Office
Friday 23rd 6:30 PM – English
Saturday 24th 10:00 AM – Spanish
Orange County – May 5th
CHOC Children’s Hospital OC $6 parking fee
Saturday 10:00 AM – English
Los Angeles County – May 19th
Children’s Hospital LA $10 parking fee
Saturday 10:00 AM – Spanish
Saturday 1:00 PM – English
San Diego County – June 2nd
San Diego County Office of Education
Saturday 9:30 AM – English
Saturday 1:00 PM – Spanish
On-Line Training – Available March 1-July 31st
National CACFP Week is March 11th—17th!
As child care providers participating in CDA’s Nutrition Program, you are part of a larger community of child care providers who span the United States and together you have ensured that over 4,000,000 children have received healthy meals and snacks! You have helped to spread awareness of the CACFP and the benefits of participating by sharing the program with the families in your care. We want to acknowledge each and every one of our providers for the health-conscious commitment you make to the children you care for by serving nutritious meals every day. We would like to thank you by offering you a certificate of appreciation that you can download and print from the nutrition website. Click on the Resources tab to get your certificate today.
Recipe: Chílí Verde
- 1 lbs. fresh tomatillos, husked, washed, quartered
- 2 4oz cans mild diced green chilies
- 3 green onions, chopped
- 2 cloves garlic, chopped
- 1 jalapeño, seeded & diced
- 2 Tbsp. fresh lime juice
- 1⁄2 – 1 tsp salt; 1tsp sugar
- 1 Tbsp. oil
- 11⁄2 lbs. lean pork cut into 1-inch cubes
Place the 1st five ingredients in a blender and process until combined, then stir in lime juice, salt & sugar, and set aside. Get your slow cooker out and drizzle the bottom of the slow cooker with oil, then add cubed pork and pour the tomatillo sauce from your blender over the pork. Turn on to low and let cook 8 hours. Before serving, taste and adjust seasonings. Serve with brown rice or corn tortillas & garnish with lime wedges.