Welcome back, students! Welcome back, teachers! AND let’s not forget the support staff, volunteers and all those who make your school’s breakfast program possible! Collaboration is often the key to a successful program and we are grateful to see so many hard-working individuals on the ground at every school serving up breakfast. Remember, YOU are Breakfast Champions!

In the spring, we were thrilled to see so many schools take part in the Club’s Breakfast in Unison event. Your participation created a wave of recognition for all our Breakfast Champions from coast to coast to coast. In June, Jocelyn Dudley, one of our program coordinators, was lucky enough to attend a virtual Breakfast in Unison with Riverside Public School in Prince Albert, Saskatchewan. The event highlighted the contributions of six staff members who graciously prepare and serve breakfast daily. It was also an opportunity to acknowledge and express gratitude to two community partners, Save-On-Foods Prince Albert and the Prince Albert Food Bank. During the event, we heard from students and teachers about the importance of the daily breakfast program.

Here are some quotes that were shared.  

From students: 

“It helped us taste different things we haven’t had before.” 

“It got rid of the rumble in my tummy.”

“It helped me wake up a little bit more.”

“It made me not talk loud and concentrate on my work and be good.”

“When you eat food, it makes you big and strong.”

From teachers: 

“A lot of my students rely on this food program. Breakfast first thing in the morning creates happy students with full tummies and full hearts ready to learn. There would be more setbacks in behaviour if students were hungry.” 

“I can say that when my students are not hungry, they are more willing to participate in class activities! They almost all come to school without breakfast. They are hungrier and they often ask for that second snack in the afternoon. I appreciate the food very much!” 

“Parents often comment that they appreciate the provided breakfast and snacks for students, especially with the rising cost of groceries. For many of the children, they either do not have enough in their lunch kit to fill them up or the food they do have provides limited nutritional value.” 

A daily school breakfast makes a difference in the lives of these students, teachers and families, and it takes collaboration to make it happen! We encourage you to integrate recognition into your day-to-day and annual calendars. It is never too early to start planning to celebrate your school’s Breakfast Champions! Keep an eye out in upcoming newsletter articles to learn more about creating a culture of recognition in your program.  

Back to school also overlaps with apple picking season. Try this super simple and no bake “apple pie” recipe submitted by Coldwater School in Merritt, BC, as a fun way to welcome students back — they’ll love it! If you have some leftover summer peaches or any other fruit, why not give those a whirl instead? Use your creativity to add your own flair.  

Apple pie

In individual cups or bowls, place nut-free granola on the bottom. Add sliced or diced apples and top with yogurt.  

“Simple, easy and the students love it.” – Coldwater School in Merritt, BC  

Call for recipes 

We’d love to hear from you! Do you have any recipes you’d like to share? Send your favourite cultural, traditional, unique or easy-to-make dishes to testimonials@breakfastclubcanada.org and you could be featured in one of our future newsletters or on our website. All submissions will also be entered into a draw to win some sweet BCC swag! 

Whole vegetables and fruits are an essential part of a healthy diet and offer many nutritional benefits over their liquid counterparts, which often contain added sugar and salt.

Here are a few more reasons you should serve them instead of juice for breakfast: 

• They contain fibre: Fibre plays an important role in naturally controlling your appetite. Most of the fibre in a vegetable or fruit is found in its peel and pulp. When these are removed, as they are with juice, the benefits of the fibre are lost.  

• They are chock-full of vitamins and minerals: Whole vegetables and fruits are complex foods that are rich in vitamins and minerals from root to stalk. By eating all the edible parts, you’ll be getting the most out of every nutrient.  
• The sugar and salt they contain are naturally balanced: Think of the last time you squeezed an orange. How much juice did you get out of it? Barely enough to fill the bottom of a glass, right? So you can imagine how many it would take for a full serving! The result is very high in sugar (the same sugar content as a soft drink!) and does not make you feel full. What’s more, many commercial fruit juices contain added sugar, and many vegetable juices contain salt, which is a shame because vegetables and fruits in their natural state are already bursting with flavour.  

All in all, there really is no comparison between whole vegetables and fruits and juice, be it store-bought or freshly pressed. No matter how you serve whole vegetables and fruit — fresh, frozen, canned, stewed or blended — be sure to work as many of them as you can into your breakfast menu. They are as versatile as they are colourful, making the first meal of the day appealing to the eye as well as the taste buds. Use them to introduce your students to a world of flavours and textures.  

Visit our Recipes section for more tricks and information!

On September 14, 2022, Duke of Marlborough School welcomed two Breakfast Club of Canada staff members and more than 20 other guests on a learning trip led by the Northern Manitoba Food, Culture, and Community Collaborative to get a better idea of how the school’s breakfast program works.  

Duke of Marlborough School is located in Churchill, Manitoba, a community of about 1,000 people. The school attempts to offset the food insecurity challenges that come with living in the North by providing breakfast to its students. A thank-you wall in the hallway has been created to thank all the funding partners that have provided support to the program. The students are currently working on making the wall even more visually appealing and adding 3D elements. 

Claire Gould, the site coordinator in charge of the breakfast program, spent the afternoon with the guests, enthusiastically explaining that breakfast is open to all students, every morning. She said she has been organizing breakfast at the school for many years, emphasis on “many.” In a community where access to healthy, affordable food is tough, the program has proved to be very beneficial to those who attend. The school also takes pride in building character and instilling virtues that are vital to forging strong relationships and promoting a safe school environment, as the posters below show.

The school serves fruit (apples, pears or grapes, depending on availability), cereal, crackers and yogurt to students to enjoy in their classroom before the bell rings. Volunteer support in recent years has been overwhelming. After one local organization offered to cook a hot breakfast for the kids and was celebrated for it in the community, more and more offers rolled in from different groups and organizations who wanted to help. What an incredible culture of community and volunteer engagement has emerged to support these kids in the best of ways! 

Claire mentioned that their four dishwashers in the home ec room have transformed their breakfast system. Students are asked to do their part by placing their dirty dishes into the dishwashers after breakfast. A volunteer then checks to ensure they’re all loaded correctly. Once the dishes are clean, they are put away for use the following school day. As a result, everyone involved has a sense of responsibility and ownership. 

Claire still feels there’s so much more she could do. But considering all the difficulties the community faces in terms of food access, the fact that she’s getting a variety of delicious, nutritious foods into kids’ bellies every day is already more than enough! 

Thank you, Claire, and thank you to all the teachers and volunteers out there who do so much for these kids.

Read more stories about breakfast programs here.

Breakfast Club Of Canada Recipies

We’ve got a yummy muffin recipe for you that will help you clear out the fridge. Use up your apples, applesauce, carrots, raisins, milk and eggs — all in one shot!

Now here’s an apple, carrot and raisin muffin that is as nutritious as it is delicious. Want to make a double batch? Or more? We’ve included a handy conversion chart to help you out.

Merry muffin-ing!

Apple, Carrot and Raisin Muffins

(Adapted from the Robin Hood recipe: https://www.robinhood.ca/En/Recipes/Apple-Carrot-Raisin-Whole-Wheat-Muffins)

Preparation:

1. Heat oven to 350°F (180°C). Grease 12 muffin cups or line with paper baking cups (based on the number of servings you are making).
2. Combine flour, sugar, baking soda, cinnamon (if using) and salt in a large bowl.
3. Add the applesauce, apples, carrots and raisins. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened.
4. Fill prepared muffin cups ¾ full.
5. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Immediately remove from pans. Cool and serve!

*If you don’t have individual applesauce cups on hand, you can use any other homemade or store-bought fruit compote.

**Keep your apple peels and make chips out of them! Check out this super-easy recipe to add a bit of crispy deliciousness to your next breakfast: https://www.vivai.ca/en/blog/apple-peel-chips/.

What do you and your family celebrate this time of year? Christmas? Kwanzaa? Hanukkah? Lunar New Year? Diwali? Las Posadas? The winter solstice?

What do you and your family celebrate this time of year? Christmas? Kwanzaa? Hanukkah? Lunar New Year? Diwali? Las Posadas? The winter solstice? Before we all take a well-deserved break from school and work, let’s have a closer look at some of the special morning meals that can accompany these and other celebrations.

Check out the great ideas below and in our Special Occasions info sheet.

And be sure to share your celebrations, recipes and pictures with us at testimonials@breakfastclubcanada.org.

Jazz it up!

String Cheese Snowmen

• Use a black marker to draw the eyes, mouth and buttons on the plastic wrapper of the cheese string. Use an orange marker to make the nose.
• Cut out a top hat from a piece of black construction paper and glue to the wrapper above the face.
• Make a scarf with a bit of colourful ribbon tied around the “neck.”

Santa’s Belly Mini-Cheeses

• Cut a strip of black construction paper long and narrow enough to wrap around a mini-cheese.
• Cut a small square out of yellow construction paper, with a second hollow square about the same width as the black paper strip.
• Glue the “belt” around the middle of the mini-cheese, with the yellow “buckle” on top.

Whip it up (and get the kids involved)!

Snowman Fruit Kabobs

• Slide three banana slices onto a skewer to make the “body” of the snowman.
• Insert pretzel sticks for arms, and decorate with mini chocolate chips for the eyes and buttons.
• Add other kinds of fruit cut into different shapes to make the hat, scarf and other accessories.

Grape Grinch Kabobs

• Assemble one green grape, one banana slice and one hulled strawberry together on a toothpick to make the Grinch’s head.
• Slide a marshmallow “pompom” on top, as desired.

Evergreen Pancakes

• When preparing a batch of your favourite pancake recipe, put the wet ingredients into a blender, add a cup of fresh spinach and blend until smooth.
• Combine with the dry ingredients and cook as usual. Cut the cooked pancake into four.
• Pile three of the wedges, one on top of the other, in a plate to make your “tree.” Decorate with the fruit of your choice.

Photo Credits: https://stripedspatula.com/gallo-pinto

Be sure to give this tastebud-tickling, tummy-warming rice-and-bean dish a whirl! Top up with extra veggies, depending on what’s in season and what you have on hand.  

Gallo Pinto 

Adapted from https://stripedspatula.com/gallo-pint

Ingredients 

• 2 tbsp. (30 ml) vegetable, olive or canola oil 
• 1 red pepper, chopped 
• 1 small yellow onion, chopped 
• 2 cloves garlic, minced 
• 1 can (14 oz./398 ml) can black beans  
• ¾ c. (180 ml) water  
• ¼ c. (60 ml) Salsa Lizano* 
• 3 c. (750 ml) cooked brown rice,** preferably day-old and refrigerated 
• ¼ c. (60 ml) chopped fresh cilantro 

* Salsa Lizano (Lizano sauce) is a Costa Rican condiment that can be found in many specialty grocery stores. It gives a wonderful flavour to this dish, but if you can’t find any, try this instead: 

• 2 tbsp. (30 ml) Worcestershire or HP sauce
  OR 
• 3 tbsp. (45 ml) soy sauce + 1 tbsp. (15 ml) maple syrup  

**Check the yield on the packaging. As a rule of thumb, 1 cup of uncooked brown rice makes 3 cups of cooked rice.  

.  

Preparation 

1. Heat oil in a large skillet over medium-high heat until shimmering. Sauté chopped pepper and onions until peppers are soft and onions are translucent, about 6 to 8 minutes. Add minced garlic and cook for 1 minute.  
2. Add black beans, water and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid has evaporated. Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed, about 3 to 5 minutes. 
3. Stir in chopped cilantro. Season to taste with additional Salsa Lizano, if desired, and serve. 

Photo Credits: https://stripedspatula.com/gallo-pinto

Whether it’s the bright pink colour or the sweet taste, this hummus is sure to be a hit with kids of all ages. What’s more, it’s an excellent way of working some extra vegetable protein into your menu. The recipe was developed by our very own Rebecca Sly, a program coordinator here at Breakfast Club of Canada.  

Beet Hummus

Ingredients 

• 5 oz. (150 g) cooked beetroot (approximately 2 medium-sized beets) 
• 1 can (19 oz./540 ml) chickpeas, drained and rinsed 
• 2 cloves garlic 
• 1 tbsp. (15 ml) lemon juice 
• Salt and pepper to taste 
• 3 tbsp. (45 ml) vegetable oil of your choosing 

Preparation 

• Place all the ingredients in a blender and process until smooth.  

Ideal served with veggie sticks, but can also be spread over flatbread, regular bread or toast.  

Photo Credits: https://petersfoodadventures.com/buckwheat-kasha-with-milk

This combination of roasted buckwheat, honey and milk is easy to make and even easier to devour!  

Kasha (Buckwheat Porridge) 

Yield: About 6 servings  

Ingredients 

• 1 c. (250 ml) roasted buckwheat groats  
• 2 c. (500 ml) boiling water  
• ½ tsp. (2.5 ml) salt  
• 2 tsp. (10 ml) honey or sugar  
• 2 tbsp. (30 ml) margarine  
• 1 c. (250 ml) milk or soy beverage  

Preparation 

1. Wash the roasted buckwheat groats. In a medium saucepan, combine the buckwheat, 1 tbsp. (15 ml) margarine and boiling water.  
2. Bring mixture to a boil. Reduce to a simmer, cover and cook until tender, about 10 minutes. Add salt, the remaining margarine and honey, and mix. 
3. Add milk to the cooked mixture. Return to heat to warm up. Serve with your preferred toppings, such as fresh fruit or a drizzle of honey. 

Photo Credits: https://petersfoodadventures.com/buckwheat-kasha-with-milk

Adapted from https://petersfoodadventures.com/buckwheat-kasha-with-milk 

This year, the staff at Nesbitt Elementary School in Montreal, Quebec, decided to break the routine of serving cold breakfast food items that they had adopted while COVID-19 restrictions were in place. They wanted to see if they could switch back to a hot breakfast while maintaining an in-class service model.  

In September 2022, Nicholas Romano, principal of Nesbitt Elementary School, approached breakfast program volunteer Francesca Lasala to discuss the possibility of offering students a hot breakfast. With Francesca’s open-mindedness, determination and strong team of fellow volunteers, they were able to change their menu while still serving breakfast in class. 

With the support of Principal Nicholas Romano, Francesca Lasala and her team of volunteers came up with a menu featuring waffles, scrambled egg tortillas and grilled cheese sandwiches. The breakfast is prepared before school starts and then delivered to each classroom by bin while everything is still warm.   

The team has gotten off to a great start thanks to volunteers Danielle, and husband-and-wife pair Claudette and Denis, who have been helping out for a few years now. Randstad employees are also pitching in this year by sending employees to volunteer every two weeks.  

When asked for advice about getting enough volunteers, Francesca said, “Send an email to parents! Try it! You just need to stress that their presence needs to be consistent.” Francesca also creates a positive climate for her volunteers and puts a lot of effort into how the breakfast appears in the bin. As she puts it, “A good presentation goes a long way!” 

Francesca sees the value in enriching the breakfast program as much as possible. “Before entering the classroom, the students can already smell what’s on the menu. They get so excited about it!” she said, adding, “The most rewarding thing for me is having the kids say ‘thank you’ during the day. Once they came to the breakfast room while I was cleaning and a girl said, ‘Thanks for everything you do to make sure we eat in the morning.’” 

Advice for switching to a hot menu 

The Nesbitt teachers agree: breakfast in class is no different from snack time. It’s a calm period during which students get the chance to start the day with a healthy meal. It gives teachers time to look at their agendas for notes or end-of-day changes. They all have their routine, clean up their spaces and bring back the class bin.  

If you need support, talk to your BCC coordinator! At Nesbitt, Francesca worked with her coordinator to adjust the original menu of pancakes and oatmeal, which they could sense might be too much to manage all at once, to something that was more manageable but just as delicious and nutritious!  

Every week, at Le Tandem School in Sainte-Thérèse, Quebec, a delivery truck pulls in, with thousands of pieces of fresh ‘’Fruits et légumes Bono’’ produce on board. Through this partnership, students have access to a wider variety of fruit every morning.  

In October 2021, it occurred to one of the teachers at Le Tandem that the produce that went unsold at Fruits et légumes Bono (where her husband worked) could be repurposed and redistributed to the children at her school. The idea went over well with both the school’s principal, Sylvain Jetté, and the president of the Montreal-based company, Giuseppe Lavorato. Ever since, fresh fruit has been a morning staple for the more than 380 students at Le Tandem, 70 of whom are enrolled in the breakfast program. Given that the products provided through BCC are limited to what is available from suppliers and subject to transportation constraints, a partner like this is vital to adding extra variety to children’s diets. What’s more, the fruit is provided free of charge, courtesy of Bono. The only cost covered by the school is the delivery charge.  

It just goes to show that one teacher with one simple idea can have a tremendous impact on an entire school population. Thank you to all those who have been involved in making this amazing initiative come to life!  

Perhaps you, too, should consider approaching some of the food businesses in your area to see if a similar arrangement can be made. Who knows what would come of it! 

As the 2020–2021 school year got underway, Saint-Coeur-de-Marie School was still short a site coordinator for its breakfast program.

Having just moved to Saint-Damien, Catherine Rixhon took advantage of the opportunity to get involved in the community and do something positive for the next generation through her twin passions of cooking and gardening. She loved the experience immediately and saw that she would be making a real difference in the day-to-day lives of students. But she was far from done contributing! She reached out to an organization that funds community health projects and secured a grant for the school, which was then used to start an initiative known as “Projet Écolimentaire.” The objective is to make locally grown foods more available to students. Part of the funding went toward procuring new appliances and accessories for the school kitchen. The school already had a seed planter, courtesy of the Municipality of Saint-Damien, which meant that everything was in place to allow students in every class to plant, grow and harvest a variety of fruits and vegetables in their community garden. Potatoes, kale, eggplant, cherry tomatoes, garlic and bell peppers are among the plants they proudly tend.  

But what about potential food waste? No worries there! Catherine had yet another trick up her sleeve. She and seven other community recruits meet up twice a month to make and freeze healthy, delicious dishes like omelets, kale chips, muffins, breakfast cookies and smoothies to serve in the school’s breakfast program. It wasn’t long until parents were clamouring to join in on the fun. After all, helping out in the kitchen once or twice a month is easier for most than volunteering every day during school hours.  

When asked about why she decided to take the lead on this project, Catherine credited her own sustainability-minded values. She is determined to reduce the quantity of individually packaged foods served at the school and focus on locally grown items. “If you want to change society, I think you have to start by educating children,” she says. That is why she is committed to piquing students’ curiosity by exposing them to different combinations of fresh, healthy foods and encouraging them to talk about what they like and how each food is unique. In addition, twice a week, she delivers special announcements over the school’s PA system about healthy eating and the environment. It’s a great way to raise awareness about nutrition and food waste among students and staff alike. As a result, composting has gradually worked its way into the school’s routine practices.  

Even if she doesn’t consider herself to be a morning person, Catherine is delighted and honoured to be involved in the school’s breakfast program. “I’m always raring to get to the school in the morning. The breakfast program has put a little extra pep into my life!”