Food of the Month

Meh...what's up doc?


The food of the month for January is a crunchy vegetable and rabbits love it! That's right, the carrot is what's up. Carrots were always my favourite vegetable as a kid because there are so many different ways you can enjoy a carrot and they're easy to eat and prepare!

Carrots are available all year round and can be eaten raw or cooked. Below you'll find some recipes and snack ideas for the carrot. So why not use this versatile vegetable in your snack or breakfast program.

A snack in a cup. These were enjoyed during our after school program at Princess Elizabeth Public School.

Keep it simple. Cut up carrots with other vegetables or crackers to enjoy with a healthy yogurt dip or hummus..

Taken from: http://www.parents.com/kids/nutrition/lunch/lets-do-lunch/

Spread a piece of whole wheat bread or a cracker with cream cheese or another spreadable cheese. Add your favourite toppings. The picture above includes ham and grated carrot. 

Taken from: http://www.eatrightontario.ca/en/Recipes/Snacks/Yummy-Tummy-Clocks.aspx

This recipe comes from Eat Right Ontario's Kids Recipe Challenge. 

Spread a pita with hummus and arrange carrot slices around the pita. This picture shows an idea to use the snack for helping students tell time. Eat and learn to tell time!

Taken from: http://www.chow.com/recipes/29589-carrot-chips

Carrot Chips:

Recipe from Chow

Ingredients: 

• 2 large carrots (at least 1 inch in diameter), peeled
• 1 1/2 teaspoons olive oil
• Your favourite seasonings (salt and pepper, seasoning salt, cumin, etc.)

Directions: 

1. Heat the oven to 350°F.
2. Holding the stem end, shave the carrots lengthwise into thin strips using a vegetable peeler. Place the carrot strips in a medium bowl, add the oil, seasonings to taste and toss with your hands until thoroughly coated.
3. Place the strips in a single layer on baking sheets, do not overlap.
4. Bake for 6 minutes, then rotate the pans. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Store in an airtight container for up to 5 days.