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Take time to be active for this year’s Family Day holiday on February 16, 2015. There will be many activities happening across Saskatchewan for children, parents and caregivers to get moving! Healthy Start will be doing a LEAP activity circuit and a few other games at l’École Canadienne-Francaise, 1407 Albert Avenue in Saskatoon from 1-3pm. Please stop by for some great ideas to keep active indoors during the winter months. For further information on the event, please call the Healthy Start team at 306-621-6413. After participating, send a story or picture of how your family was physically active to [email protected] for a chance to win a Ski Adventure at Table Mountain!

With the arrival of the winter season, we asked Directors and Educators from Healthy Start child care centres how they keep themselves and the children in their care active. Here are some of the answers we received: When the winter days are too cold to go outside, we do a lot of dancing in our center to keep active.  We also have a yoga instructor to do Kids Yoga with the children. We leave a CD available for the kids to use at any time with pictures of the yoga poses. When the weather is nice we go outside to climb the large hills of snow at the park, close to our centre. – Vanscoy Early Learning Centre, SK The children go outside daily for 45-60 minutes. When the weather does not allow us to go outside and we must stay inside the children do yoga, dance through obstacle courses, do ballet, stretch and move a lot with music, as well as aerobics. We try to encourage them to be active throughout the day wherever they are to decrease sitting time as much as possible. We are promoting different activities every day, for example activities with resistance to strengthen muscles. The children were shown the right way of sitting up straight, which is pretty hard. We try to increase the children’s flexibility through yoga and ballet dances. Finally, having knowledge about the importance of the circulatory system, we are making the children aware of the importance of walking running etc. to stay healthy, especially in the winter when they are more limited in choices to be active. – Kinder Kollege, Kindersley, SK To keep our children busy during the winter months, we incorporate movement into songs when we sing them, play Freeze dance, pp. 34-35 from LEAP-HOP, games like red light, green light, and What time is it Tricky Wolf, pp. 100-101, or do yoga. With weather permitting us to go outside and be active the children play tag, soccer, make snow angels and snow men, and go for neighbourhood walks. – North Battleford Day Care Centre, SK When we go outside, the children love tobogganing.  They will use their toboggans to pull one another around the yard, as well as transport ice blocks to be used to build forts. We will build forts in the backyard, decorating the ice blocks with food colouring mixed in water. The children also love helping out when we need to shovel the snow and make snowmen of all sizes. When we need to stay inside, we play three of the games found in LEAP-HOP binders. Parachute lift-off, pp. 66-67 and Playful parachute, pp. 70-71 are two good options. They especially enjoy Freeze dance, pp.34-35 as they have the chance to dress up as characters from the movie Frozen and sing and dance around the room. We also play with hula hoops. The children really enjoy spinning the hoops around their waists or setting them up for hop-scotch. They also pretend to be frogs, hopping from one lily pad to the next. The children love taking the sponge noodles and pretending they are snakes that need to be jumped over or make shake. We have put a track in our centre so that the children can follow the route. Equipped with steering wheels that we bought, they pretend to be cars that need to follow the traffic signs and road signs we have made. Finally, any action song is a lot of fun to move along to. We hope to introduce them to yoga this winter. – Dundonald Childcare Cooperative, SK  

Miniature Brownies (Gabrielle’s Favourite) Ingredients: 1/3 cup of brown sugar ¼ cup butter 3 oz semisweet chocolate ½ tsp. vanilla 1 egg, lightly beaten 1/3 cup flour 24 chocolate Rosebuds Directions: In a saucepan, melt sugar, butter and chocolate over low heat, stirring, until chocolate is just melted.  Remove from heat and let cool for 1 minute. Blend in vanilla and egg; gently fold in flour until blended. Spoon into tiny baking cups. Bake at 350o F in oven for 10 to 12 minutes or until set. Remove from oven; set a Rosebud on top of each. Let cool. Makes 24 brownies Source: The Canadian Living Christmas Book   Lentil Soup (Stephanie’s Favourite) Ingredients: 2 cups of lentils 8 cups of fresh water 1 medium onion, chopped 2 medium carrots, chopped 2 celery stalks, chopped 2 sprigs parsley, chopped 1 clove of garlic, minced ¼ tsp. black pepper 2 tsp. salt 20 oz can of tomatoes 2 tbsp. vinegar A pinch of oregano Directions: Wash lentils, and then add to 8 cups of water in a large pot. Add onions, carrots, celery, parsley, garlic, pepper and salt. Simmer uncovered for 1 ½ hours. Add tomatoes, vinegar and oregano. Simmer for a few minutes more before serving.   Cheesy Artichoke and Bean Dip (Holly’s Favourite) Ingredients: 1 can (19 or 15 oz) of cannellini (white kidney) beans, drained and rinsed 1 can (14 oz) artichoke hearts, drained and rinsed 3 garlic cloves, finely chopped 1 tbsp. reduced-fat mayonnaise Pinch of cayenne pepper Freshly ground black pepper to taste 2/3 cup plus 2 tablespoons grated Parmesan cheese 1/4 cup of chopped fresh parsley 1 tsp. freshly grated lemon zest Directions: Preheat the oven to 400° F. Coat a 2- to 3-cup baking dish with non-stick spray. Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Site in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tbsp. of Parmesan. Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm with whole grain pita chips, whole grain crackers, or veggies. Serves 8 Source: http://www.rd.com/health/healthy-eating/warm-artichoke-and-bean-dip-recipe-2/   Little Date Balls (Mélissa’s Favourite) Ingredients: 2 cups of dates, pitted and chopped 1 egg 2 cups of melted butter ½ cup of almonds or pecans, finely chopped ½ cup of crisped rice cereal (Rice Krispies) 1 tbsp of vanilla extract Unsweetened shredded coconut Directions: In a saucepan, on medium heat, heat the butter, egg and dates for 5 to 10 minutes. Add in the almonds/pecans, Rice Krispies and vanilla extract. Mix well (if the mixture does not easily run, put into a blender for a couple seconds). Wet your hands with cold water and make round balls about a tablespoon in size (CAUTION: the mixture will still be hot), then roll the balls in the unsweetened shredded coconut. Refrigerate the balls until they are firm enough to eat. Keep in the refrigerator. The recipe makes about 14 balls. Enjoy!   Baked Oatmeal with Fruits (Allysha’s Favourite) Ingredients: 3 cups rolled oats ½ cup brown sugar 2 tsp. ground cinnamon 2 tsp. baking powder 1 tsp. salt 1 cup milk 2 eggs ½ cup melted butter 2 tsp. vanilla extract ¾ cup dried cranberries Directions: Preheat oven to 350° F. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into 9 x13 inch baking dish. Add fruit, any fruit. Bake in preheated oven for 40 minutes. Source: CHEP – Good Food Inc.   Low-fat turkey gravy (Marie-Lynne’s Favourite) Ingredients: 4 cups unsalted turkey stock, divided 2 tbsp. fresh sage, remove from stem and finely chop 2 tbsp. fresh thyme, remove from stem and finely chop 1 cup skim milk 1/4 cup cornstarch Directions: Place turkey stock in a saucepan on the stove top over medium heat and bring to a simmer. Add sage and thyme to the simmering stock. Continue to simmer until the stock is reduced by 1/4, or until about 3 cups of stock remain. Pour milk into a small bowl. Add cornstarch and stir to mix evenly. Slowly pour milk mixture into the simmering stock, stirring slowly. Bring sauce to a boil and continue to stir until stock thickens and has a nice shine, about 3 to 5 minutes. Pour gravy into warmed gravy boat and serve. Serves 8 Source: http://www.mayoclinic.org/healthy-living/recipes/turkey-gravy/rcp-20049921   Squash recipe (Stephanie’s Favourite) Ingredients: 1 medium squash (acorn or butternut) 10 fresh sage leaves chopped roughly or 1/2 tsp. dried sage 2-3 red chilies sliced thinly fresh or 1 tsp. dried chili flakes (vary the amount of chilies depending on your desired level of spiciness) 2-3 garlic cloves, diced Salt and pepper to taste Olive oil Directions: Heat oven to 350° F. Chop the squash into 3/4 inch slices and place in single layer on a pan. Combine olive oil, sage, chilies and garlic for seasoning. Drizzle the seasoning over squash until coated. Roast uncovered for 30-45 minutes. Enjoy!   Note: If baked uncovered the squash will blacken, it can be covered depending on preference. Source: James Del Frari and Jamie Oliver, http://www.jamieoliver.com/recipes/rice-recipes/roast-squash-sage-chestnut-and-pancetta-risotto/   Grilled Chicken Sandwiches (Mélissa’s Favourite) Ingredients: 1- 1/2 cup of cooked chicken, minced ½ cup of low-fat mayonnaise 1 green onion, chopped finely 1 small celery stalk, minced Salt and pepper to taste Whole-wheat bread slices Directions: In a mixer, put in the cooked chicken, celery stalk, green onion, mayonnaise, salt and pepper. Reduce the mixture until all the ingredients are finely chopped. Spread the mixture on the bread slices to make the sandwiches. Cut each sandwich into 4 triangles. Put the sandwiches in a Panini grill until the bread turns golden brown. Note: The sandwiches can also be grilled …

Read moreThe Healthy Start Team’s favourite winter recipes

Harvest season is here! In honour of this wonderful season, the Healthy Start team has put together a list of some of their favourite fall recipes to help you make the most of the colder and shorter days! Roasted Autumn Harvest Salad (Holly’s Favorite) Ingredients : For Roasted Vegetables 1/4 cup extra-virgin olive oil 8 baby red or golden beets, or 4 medium beets, scrubbed and trimmed 8 shallots, peeled and cut in half if large 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise) 6 long carrots, scrubbed well or peeled, halved lengthwise Coarse salt and freshly ground pepper 2 tbsp. fresh rosemary leaves (from 2 sprigs) For Salad 6 cups of salad greens, washed (e.g. spinach, arugula, etc.) Shallot Vinaigrette (you’ll have some leftovers) 3 tbsp. sherry vinegar or red wine vinegar 1/2 tsp. Dijon mustard 1 tsp. minced shallot Coarse salt and freshly ground pepper 1/4 cup plus 2 tbsp. extra-virgin olive oil Instructions: Roast beets: Heat oven to 450 degrees. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tbsp. olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hour for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large). Meanwhile, roast shallots, parsnips, and carrots: Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tbsp. oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl. Mix ingredients for vinaigrette together in a medium bowl. Toss parsnips, carrots, and shallots with 2 tbsp. vinaigrette in a separate bowl. Toss beets with 1 tbsp. vinaigrette in another bowl (to prevent their color from bleeding). Compose salad and serve: Line a serving platter with greens, lightly drizzle 1 tbsp. on top of greens and arrange vegetables on top. Sprinkle with salt and pepper to taste. Serve salad immediately. Adapted from: http://www.marthastewart.com/334909/roasted-autumn-harvest-salad   Kutia (Stephanie’s Favourite) Ingredients: 2 cups wheat 3 qts. water 1 cup poppy seed 1/3 cup honey, dissolved in ¼ cup of hot water ½ cup of chopped walnuts, almonds, or pecans Instructions: Dry wheat in 250 degrees oven for 1 hour, stir occasionally. Wash and soak in cold water overnight. Next morning, bring wheat to a boiling point and simmer for 3-4 hours, until kernels burst open. Scald poppy seed, simmer for 3-5 minutes. Drain, grind twice using the finest blade of food chopper. Set aside. Combine honey in hot water. Set aside. Before serving, add sweetened mixture, poppy seed and nuts to cooled, boiled wheat.   Molasses Cookies (Marie-Lynne’s Favorite) Ingredients: 2 tbsp. ground flax 1 egg white 1 banana 1 cup whole-wheat flour 1 cup oats (not instant) 1/2 cup blackstrap molasses 2 tsp. cinnamon 1 tsp. ground ginger 1 tsp. baking soda Instructions: Preheat oven to 350 degrees. Combine flax and egg white in a bowl. Set aside. Using a fork mash banana in a bowl. Add flour and oats. Mix well. Add flax mixture and molasses, mixing until everything is combined. Add the rest of the ingredients, stirring well. Scoop out rounded spoonfuls of batter onto a baking sheet. Bake for 25 minutes. Makes 20 cookies Adapted from: http://www.shape.com/healthy-eating/healthy-recipes/10-healthy-cookie-recipes-fall   Meatless Borsch (Stephanie’s Favourite) Ingredients: 3 beets (size of an orange), cut into thin strips 1 carrot, diced 8 cups of water 1 medium potato, diced 2 tbsp. lemon juice ½ cup string beans, green peas, or white beans 1 large onion, sliced 3 tbsp. butter 1 ½ cup cabbage, shredded 1 cup tomato juice or tomato soup ½ cup water, cold 2 tbsp. dill, chopped Instructions: Cook beets and carrot in water for 20 minutes. Add potatoes, simmer for 10-15 minutes. Add lemon juice (keeps red colour in beets). Add beans or peas. Simmer until tender. Sauté onion in butter until soft. Add cabbage to onions with ¼ cup of water, simmer until cabbage is tender. Stir into the beets. Add tomato juice or soup. Add dill for added flavour. Bring to a boil. Serves 15.   Pumpkin Chocolate Chip Cookies (Gabrielle’s Favorite) Ingredients: ½ cup sugar ½ tsp. vanilla 1 cup mashed pumpkin ½ cup margarine or canola oil 2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt 1 cup chocolate chips, almonds and/or raisins Instructions: Preheat oven to 350 degrees. Mix pumpkin, vanilla and margarine or oil. In a different bowl, mix dry ingredients (including chocolate chips/almonds/raisins). Mix dry ingredients with pumpkin mix. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until light brown and let cool.   Chickpeas and Cauliflower Curry (Allysha’s Favorite) Ingredients: 3 tbsp. canola oil 1 small onion, chopped 2 garlic cloves, minced 2 tbsp. curry powder 1 tsp. cinnamon 1 tsp. paprika ½ tsp cayenne pepper 1 bay leaf ½ tsp. ground ginger 1 tsp. granulated sugar ¼ tsp. salt 1 can (19 oz.) chickpeas, rinsed and drained 1 small cauliflower, cut into bite size pieces 1 cup frozen green peas ¾ cup low sodium vegetable broth ¾ cup coconut milk 10 spring cilantro, chopped Instructions: In a large skillet, heat canola oil. Add onion and garlic and sauté until they start to brown. Stir in curry powder, cinnamon, paprika, cayenne pepper, bay leaf, ginger, sugar, and salt. Stir until fragrant, about 2 minutes. Add chickpeas, cauliflower, and peas. Stir in broth and coconut milk. Bring to a boil then reduce heat to simmer for 20-25 minutes, or until cauliflower is tender. Remove from heat. Remove bay leaf. Garnish with cilantro and serve. Adapted from: http://www.pulsecanada.com/food-health/recipes/recipes?mode=details&recipe=111   Meatball and Spaghetti Squash …

Read moreHealthy Start Team’s Favorite Fall Recipes

In the past few weeks, three new people have joined the Healthy Start/ Départ Santé team in Saskatchewan : Marie-Lynne Gaudet is the new Healthy Start Project Coordinator. She will be working with Allysha Larsen in the implementation of the program and in training early learning child care centres in Saskatchewan. She has a Bachelor of Kinesiology degree from the University of Saskatchewan. While completing her studies, she gained experience working with university athletes and the public. Marie-Lynne can be contacted at [email protected] and at 306-653-7454. Holly Hallikainen joined Healthy Start in late August 2014 as the Evaluation Coordinator. She will be spending the majority of her time working at the University of Saskatchewan organizing the evaluation research team, comprised of members from Saskatchewan and New Brunswick. Holly is a Registered Dietician and has a Bachelor of Science in Nutrition from the University of Saskatchewan. She is in the process of obtaining her Master of Public Health from the University of Victoria. Before joining Healthy Start she worked as a public health dietician with Northern communities in Saskatchewan. Holly can be contacted at [email protected] or at 306-966-7943. Stephanie Ortynsky has recently started as the new Knowledge Development and Exchange Coordinator for Healthy Start. She will be coordinating the project’s Knowledge Development and Exchange Committee and disseminating research findings to stakeholders. Stephanie holds a Bachelor of Commerce degree and a Master of Public Health both from the University of Saskatchewan. She comes to the team with diverse experience in public health, marketing communications and strategic planning. She can be contacted at [email protected] or 306-260-2592. The Healthy Start team would like to extend a warm welcome to its newest members!

It is with sadness that the Healthy Start Team/Départ Santé said good bye to three of their employees this past week. Sarah Gaudet (Project Coordinator), who has been with Healthy Start since April 2013, Jeff Graham (Knowledge, Development and Exchange Coordinator) and Margot Gough (Evaluation Coordinator), who have both joined the team in early 2014. They have left to pursue new academic challenges and/or professions. These three individuals, through their work have contributed greatly to the Healthy Start Project with their enthusiasm, dedication and professionalism. The team wishes them the best of luck on their future endeavours.