Principal's Newletter November 2018

Posted in Principal's Message

Principal’s News – November 2018

It seems to be increasingly difficult to feed our families and friends these days due to food allergies. With the holidays approaching, many of us will be hosting feasts for many. Here are a few tips to help with the menu planning.

  1. For those that struggle with dairy, many recipes can tolerate dairy-free substitutes like almond or coconut milk. Also, dairy free foods such as dark, leafy vegetables, fish with soft bones, fortified orange juice, and almond milk are calcium rich.
  2. Many folks are going gluten free. Despite this, there are many grains that don’t include gluten, try eating or cooking with oats, quinoa, or sorghum (these foods are also a good source of fiber). True sourdough bread is also gluten free. Make sure you see the gluten free label.
  3. Meat free diets are also challenging. Again, using oats, quinoa, legumes, nuts, seeds, and other whole grains can help replace essential protein.

Be creative with recipes. Check various on-line sources to find recipes to fit any dietary need. Good luck!