What’s for lunch today?

A beautiful tossed salad, of course. Complete with organic romaine lettuce and kale, topped with fresh grapefruit and oranges, and olive oil. The lettuce was home-grown here in our very own garden, and the fruit was provided from the Kiwi class’ fruit and vegetable basket (thank you, freinds!). Tasty and nutritional is how we like to keep it here at Healthy Beginnings Montessori House!

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Vine Video of the Day: Banana Muffins

Chef’s Corner: Spring Menu 2015

Menu_Jan 2015

HBMH Nutritional Mission Statement

“In order to protect the child’s development, it would be well if a large part of the child’s diet could be entrusted to the school.” ~Maria Montessori

We are committed to nutritionally cooking and baking seasonal from scratch with all-natural products and organic when significant while sensibly introducing the children to diverse ethnic food, flavors and tastes.

Chef’s Corner: What’s on the Menu Today?

The delicious aroma of home-cooked spaghetti filled the halls this morning as we prepared for lunch time. Ms. Tami, our honorary Chef (Head of School, Owner and Directress) was busy all morning boiling noodles, slicing fresh vegetables and fruits, sauteing Italian sausage, in addition to a large pot of organic vegetable tomato sauce made from scratch. Lunch time could not come soon enough!

Fresh bokchoy, yellow squash, rainbow chard and naval oranges and clementines provided by one of our friends in their weekly fruit and vegetable basket.

Fresh bokchoy, yellow squash, rainbow chard and naval oranges and clementines provided by one of our friends in their weekly fruit and vegetable basket; tasty and healthy flavors to add to today’s recipe!

Tasty rainbow chard salad, sauteed with olive oil.

Tasty rainbow chard salad, sauteed with olive oil.

The source of the yummy smell that filled our school: tomato, vegetable and Italian sausage pasta sauce, made purely from scratch.

The source of the yummy smell that filled our school: organic tomato, vegetable and Italian sausage pasta sauce, made purely from scratch.

Baked spaghetti topped with shredded mozzarella and cheddar cheeses.

Baked spaghetti topped with shredded mozzarella and cheddar cheeses.

Cranberries marinating in  a bath of apple cider and cinnamon, to be used later for apple cider!

Cranberries marinating in a bath of apple cider and cinnamon, to be used later for apple cider!

Our taste-testers were pleased!

Our taste-testers were pleased!

DSC_0464DSC_0458All of our meals are prepared from careful observation, assessing which foods the children do/do not like to eat. This meal proved to be a success, as with many of the other food we serve on a daily basis. Our young friends learn to appreciate a healthy diet through daily meals such as this, rich in nutrients, proteins and vitamins necessary to their young, growing bodies. There is a great deal of love served with each meal as well!