October Food & Fitness Board Hosts Workshop

Food & Fitness Board: Shelbi Graft, Chairwoman, Deanna Jason, Joy Jason, Kenli Doss, Danielle Speights and Katelyn Robillard

Workshop attendees: Joseph Whittaker, Connor Cloutre, Koby Mancuso, Jacob McGee. Cassandra Melancon, Taylor Boudreaux, Cameron Kleinpeter, Rebecca Cazes, Alex Rabalais, Rachael Cazes, Victoria Courville, William Courville, Linsey Cheek, Mary Courville, Taylor Peavy, Solomon Lee, Katelynn Lee, Shana Tullier, Samantha Tullier, Christianna Perrone, and Shemar Johnson.

Below are recipes learned at the workshop.

Chocolate-Dipped Banana Pops

Makes 4 serving(s)

WHAT'S IN IT?

• 2 medium bananas, peeled and halved crosswise
• 2 tablespoons peanuts
• 1/4 cup crisp rice cereal
• 1/2 cup semi-sweet chocolate chips

STUFF YOU NEED

• Butter knife/spreader
• Cutting board
• 4 wooden craft sticks or wooden skewers
• Nonstick baking sheet
• Foil
• Measuring spoons
• Cutting knife or electric blender
• Dry measuring cups
• Sealable plastic bag
• Wax paper, optional
• Small, microwave-safe bowl
• Microwave
• Small spoon
• Plastic wrap

HOW TO PUT IT TOGETHER

1. Peel and slice in half, crosswise, each banana.
2. Insert a wooden craft stick or skewer into the cut end of each banana half. Be careful not to push the stick or skewer all the way through.
3. Place on nonstick baking sheet. Cover with foil. Freeze at least 1 hour or until frozen firm. (Freeze overnight, if you like.)
4. Meanwhile, finely chop peanuts or pulse in a blender about 10 times, or until crumbly.
5. Pour cereal into a plastic bag. Seal it. Then smash the cereal with your fists about 50 times.
6. Toss together the cereal and chopped nuts in the bag. Pour out onto a piece of wax paper or foil.
7. Dribble chocolate chips into a microwave-safe bowl. Melt them in the microwave at high-power for 1 minute. Stir. Microwave 15 seconds more, or until fully melted.
8. With a butter knife, spread the top side of one banana half with melted chocolate, like it's frosting!
9. Roll the chocolate-coated part in the cereal-nut mixture to coat.
10. Working quickly, repeat steps 8 and 9 with the remaining banana halves.
11. Wrap each pop individually in plastic wrap; return to the freezer. Freeze 2 more hours or overnight. You can store this deliciously sweet snack in the freezer for up to several days.

WHY IT'S GOOD FOR YOU

Per serving:
190 Calories, 9 g Total Fat, 4 g Saturated Fat, 0 mg Cholesterol, 45 mg Sodium, 30 g Total Carbohydrates, 3 g Dietary Fiber, 23 g Sugars, 3 g Protein, 2% Vitamin A, 10% Vitamin C, 2% Calcium, 6% Iron.

Gorilla Grape Ape Smoothie

Makes 2 serving(s)

WHAT'S IN IT?

• 1 cup (8 fluid ounces) 100% grape juice
• 1 container (8 ounce) low-fat strawberry or other fruit yogurt
• 1 medium, ripe banana, peeled, halved, frozen

STUFF YOU NEED

• Liquid measuring cup
• Electric blender
• 2 glasses

HOW TO PUT IT TOGETHER

1. Trickle the grape juice into a liquid measuring cup.
2. Toss the juice, yogurt and frozen banana halves into the blender container. Make sure the lid is on tight!
3. Blend on low speed for 1 minute.
4. While you're blending, sing your favorite tune. When you're done singing, your Smoothie will be Groovy!
5. Pour it into two glasses and slurp away!

WHY IT'S GOOD FOR YOU

Per serving:
240 Calories, 1.5 g Total Fat, 0.5 g Saturated Fat, 10 mg Cholesterol, 65 mg Sodium, 53 g Total Carbohydrates, 2 g Dietary Fiber, 49 g Sugars, 6 g Protein, 2% Vitamin A, 10% Vitamin C, 15% Calcium, 4% Iron.

Mini pizzas

• ½ English muffin
• 2 T. Pizza sauce
• Low fat cheese
• Tomatoes, Green Peppers, Olives, Mushrooms, Sausage, Pepperoni.

1. Spread sauce on muffin
2. Add toppings
3. Broil on high for 1 to 2 minutes or until cheese is melted