The main components of our Wellness Program are:
- Student & family education with the help of our Public Health Nurse.
- Breakfast Snack Program every morning available to all students, staff and volunteers
- Parent education to help all families maintain wellness.
- Community relationship-building with businesses, clubs, The Delisle Seniors, associations, and our community in general.
Student & Family Education: Our Wellness Committee tries to incorporate health and wellness themes into our monthly planning. As well, we are exposing the students to a variety of different foods to expand their understanding. Articles are included in the school newsletter which care givers may find helpful.
Breakfast Snack Program: Breakfast snacks such as muffins, cheese, or yogurt will be available for all students, staff and volunteers every morning. The items are prepared by staff and students and available off breakfast carts in the hallways first thing each morning. We are grateful for our small but mighty dedicated group of volunteers.
Community Relationship Building: “It takes a village to raise a child”, a well known proverb couldn’t be more relevant today. We want our businesses, clubs, parents, seniors, grandparents, RCMP, Fire Department, Town Council, and community members to be part of these children’s lives. Our partnerships are a huge part of a supportive educational community. We are so thankful to the many people who have already given so generously to our program. Please support these people who have chosen to support our children. If you are interested in making a donation to the Breakfast program, please let us know. Donations are receipted for income tax purposes. Thank you for your generosity.
Volunteering is a wonderful way to become part of the school community. We encourage you to give some thought to the talents and gifts you have to share with us. It is a great way to meet people if you are new to the school and/or community.
We look forward to working with each of you this year.
We could not run a breakfast program each morning without the endless volunteerism and generosity of families and businesses.
We would like to thank the following for their perpetual commitments to the HBHM Program for the 2019-2020 school year:
- Back 40 Embroidery
- COB Bakery
- Colborn Farms
- Delisle Coop
- Delisle Senior Centre
- Bob Knaggs
- Meghan Middleton
- Alison Nelson
- NSC Minerals Ltd.
- Mary Orchard
- Pat Orchard
- Saskatchewan Government—Child Nutrition Development Program Grant
- Schumacher Farms
- Thomas Fresh
- Helen Yalte
Black Bean Brownies
- 1 can (15.5 oz) black beans, drained
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 1 tsp instant coffee (optional)
- 3 eggs
- 3 Tbsp vegetable oil
- 3/4 cup white sugar
- Pinch of salt
- 1/2 cup semisweet chocolate chips (optional)
Instructions: Preheat oven to 350°F. Lightly grease 8×8 pan. Combine beans, cocoa powder, vanilla, instant coffee, eggs, oil, sugar and salt in a blender. Blend until smooth, pour mixture into baking dish. Sprinkle chips on top. Bake about 30 minutes until edges pull away and top is dry. Who knew nutritious could be so delicious?!
Healthy Banana Chocolate Chip Muffins
- 1½ cups quick oats
- 1 cup whole wheat flour
- ½ cup bran
- ¼ cup ground flax seeds
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup sugar
- 3 tbsp. butter, softened
- ½ cup unsweetened applesauce
- 3 ripe bananas
- 2 eggs
- 1 cup chocolate chips
Instructions: Preheat oven to 325°F. Grease 12 muffin cups or line with paper cups. Mix first 7 ingredients in a medium bowl. In large bowl, beat sugar and butter until creamy. Add applesauce, banana and eggs, beating well. Stir in flour mixture and then chocolate chips. Spoon batter into prepared muffin cups. Bake for 18 to 22 minutes or until tops spring back when lightly touched. Makes 12 muffins.
Kid’s Favorite Chili
- 1 lb. ground beef
- 1/2 cup chopped onion
- 1 can (15.75 oz.) pork & beans
- 1 can (14.5 oz.) diced tomatoes
- 1 can (10.75 oz.) tomato soup
- 1 tbsp. brown sugar
- 1 tbsp. chili powder
Instructions: In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until heated through. Yield: 4 servings