Nutritious & Delicious Meals & Snacks
Our philosophy in preparing our meals and snacks is to use wholesome and fresh ingredients, e.g. using olive oil for cooking, buying omega-3 eggs instead of regular eggs, using whole wheat flour instead of all-purpose flour, substituting a third of the flour with flaxseed or other seed flours for baking, using fresh fruits and vegetables instead of canned alternatives. We ensure that the meals cooked freshly in our kitchen cover all food groups: protein, vegetable protein, carbohydrates, and good fats. Each meal is served with 1% milk for children older than 2 years of age, and whole milk for children under 2 years of age. We follow USDA guidelines in deciding the quality and quantity of our servings.
We serve diverse carbohydrates like wheat-based breads and pasta, rice, quinoa, oats, couscous, and corn.
Vegetables & Fruits
With feedback from School parents and to cut down sugar intake, we serve more vegetables in our meals and snacks than fruits. We buy fresh vegetables and fruits every week; we do not serve canned fruits or vegetables!
We only use olive oil for cooking, and include good fats via omega-3 eggs, avocado, and flaxseed flour.
The design of the school menu stems from an attempt to balance what children should be eating, and what they love to eat. The theme for this menu version is using visible and invisible vegetables in the luncheons, grinding one serving of vegetables, while leaving the second serving of vegetables visible.
We provide both vegetarian and non-vegetarian menus to accommodate the diverse needs of our School children. Our non-vegetarian children are served chicken, turkey, and salmon; we do not serve red meat. Vegetarian children get adequate protein via eggs (in baked products), soy-based protein such as tofu and vegetarian burgers, various beans & lentils, and dairy-based protein in cheese, yogurt, and milk.