Known for its spectacular northern lights, its vast boreal forest and its majestic rivers, Kuujjuaq is the largest community in Nunavik and a bustling centre of activity for the entire Nord-du-Québec region. It is also home to Pitakallak Primary School, where a school food program has been changing young lives since 2020. While visiting the area in 2022, Tania Angulo, Senior Advisor, Impact and Sustainable Solutions, had an opportunity to sit down with the team behind the program’s success.

Join us in learning more about how cultural practices in the region’s Indigenous communities make their way to every breakfast plate.

 

Tell us a little about your school’s breakfast program.

Pitakallak Primary School has been serving healthy breakfasts to students since October 2020. That’s 175 children nourished every morning. Ours is a cold breakfast program. Every day, the program coordinator prepares the food, arranges it in the delivery bins and leaves the bins at the front desk for teachers or students to pick up and distribute in class.

 

How do you adapt the Club’s menus, guidelines and tools to suit the needs of your school?

In many of our local Indigenous (mostly Inuit) communities, eggs, bacon and cereal are the breakfast items of choice. There’s not a lot of fruit served. But in our program, children have access to all three categories of food in the morning: protein food, whole-grain food and fruit or vegetable. Some eat two and save the third for an afternoon snack. Thanks to our partners, we have mini-fridges and toasters in the classrooms. We don’t serve more traditional dishes here at the school, but at different points throughout the year, we put on tasting activities as part of the provincial Healthy Schools program. In the spring, students get the chance to try things like dragon fruit, pink grapefruit and different berries. In the fall, there’s an emphasis on squash. And then there are the green and red apples that are a hit with students all year long.

 

What about your breakfast program makes you the proudest?

There’s no food waste at our school. Our teachers’ efforts to get students to embrace a zero-waste mindset have paid off.

 

What kind of dietary habits do local Indigenous communities have?

During harvest season, members of the community gravitate toward crowberries, cranberries, blueberries, kale, watercress, lettuce and shallots. Other times of the year, people eat caribou and beluga meat, ptarmigan and trout.

 

Thanks to Pitakallak School principal Nancy Cain and program coordinator Nathalie Collin for their input and insights.

 

  

In the past year, Kikino Elementary School in Alberta has let Breakfast Club of Canada know about some impactful steps they have taken to incorporate nutrition education into their daily routine. Their goal has been to normalize discussions around food in a way that respects culture and tradition. 

Informing the whole student community about nutrition starts first thing in the morning when the school includes a daily nutrition tip in their morning announcements. This means that all students are learning valuable information about the food they eat in a fun and casual way. And they are actually remembering what they hear! Principal Laurie Thompson reports that she often gets comments like, “I really like egg day. Eggs have 7 grams of protein and are a good brain food to start the morning!” As an added bonus, they are now more inclined to drink water and are more engaged in reading and understanding food labels. 

In addition to this initiative, the school highlights and celebrates those who bring in nutritious food for snacks. There is also a trade-in fridge where students can exchange a highly processed or sugary item for one that better supports a full day of learning.  

Kikino Elementary School has been able to introduce conversations around food in a positive manner that makes food part of the whole school community. The nutrition tip complements their daily breakfast program, and they’re thrilled with how these changes have impacted their students’ eating habits.  

 

Keep it up!  

How many young people do you know who have a key to their school?

Secondary 5 student Viviane Harbec is one of a precious few. The administration of Antoine-Brossard High School (Brossard, Quebec) had no reservations about trusting her with this responsibility so she could go about her duties as a highly dedicated breakfast program volunteer. 

 

At Antoine-Brossard, every morning kicks off on a cheerful note, with music and a long line of tables prepped and ready to receive breakfast-goers from the student body of about 1,800 teens. Frédéric Jacques, the school’s spiritual care and community involvement counsellor, Principal Éric Chevalier and Viviane herself are there to greet them.  

 

Viviane has been involved in the school’s breakfast program since it began in September 2020. She was just starting Secondary 3 and the project piqued her interest. At that point, the nascent program was limited to a grab-and-go model. But Viviane’s drive and determination helped turn it into a unique and convenient buffet-style operation. The prep work requires Viviane to come in earlier than anyone else, hence the need for the key. After the food has been put out and the tables set, she sticks around at the breakfast station, along with her fellow student volunteers, to ensure everything runs smoothly until the first bell rings and she heads off to class.  

 

It makes Viviane’s heart sing to see the smile breakfast brings to the faces of those who avail themselves of the program. That’s her primary motivation. At 16, she understands the importance of reaching out to those who might be going through a tough time or need an extra helping hand. Given her caring and compassionate nature, it’s not surprising to learn that she plans to enrol in a nursing program at a nearby CEGEP next year, making good on a dream she’s had since Grade 6.  

 

Since she won’t be around come September, Viviane has started to train other students who will succeed her in this role. And she will be finishing up her high school career and her time with the Club on a celebratory note: she received a letter in April informing her that she had been awarded a Lieutenant Governor’s Youth Medal in recognition of her outstanding community and social engagement. Her parents are understandably very proud of her commitment to making a difference in the lives of the people around her.  

 

On behalf of everyone here at Breakfast Club of Canada, we thank you, Viviane, for everything you’ve done, day in and day out, for your school breakfast program. We wish you the best of luck in your future endeavours. You definitely have a very bright future ahead of you! 

 

 

Photo credit: The Healthy Fish

 

It’s that time of year: holiday festivities, special activities at school, get-togethers with friends and family, and, of course, lots of delicious food. However, with the abundance of sweets, treats and decadent dishes, a pervasive and harmful aspect of our society is often heightened — food shaming. During the holiday season, this becomes particularly potent as food is often a centrepiece of our gatherings. Without being aware of it, and often with very good intentions, we can convey guilt-inducing messages. These messages can impact the children around us since they think in very concrete terms, so labelling a food as “good” or “bad,” or even talking about compensatory behaviour after eating certain types of food, can easily make them feel ashamed of what they eat. Here are a few examples of these  messages to avoid:   

  

“Christmas is my cheat day!”   

“This food is so good I’ll have to go on a diet in January.”

“I’m getting fat just looking at this spread!”

“This recipe is so full of butter, but it’s worth it!”

“I have to save my calories for this evening’s dinner.”  

  

Eliminating shameful messages during the holidays is important for fostering a healthy relationship with food and promoting a positive body image. Here are eight strategies to help downplay these messages:  

 

LEAD BY EXAMPLE  

Adults should refrain from discussing diets, weight or appearance in front of children. Try to model positive behaviours and attitudes toward food and body image.   

  

SET A POSITIVE TONE  

Encourage a positive and accepting attitude toward food and body diversity. Emphasize that all bodies are unique and deserving of love and respect.   

  

USE NEUTRAL LANGUAGE  

When talking about food or eating, use neutral and non-judgmental language. Avoid phrases that categorize food as “good” or “bad.”  

  

CHANGE THE CONVERSATION  

When someone starts talking about diets or weight, redirect the conversation to more positive and inclusive topics. For example, discuss holiday traditions, shared experiences or other non-food related subjects.  

  

FOCUS ON ENJOYMENT  

Encourage discussions about the pleasure of eating and the social aspects of sharing meals. Talk about how food can be delicious, satisfying and a source of joy.  

  

ACKNOWLEDGE FEELINGS  

If children express concerns or questions about their bodies or eating habits, provide a safe and open space for them to share their feelings without judgment.  

  

CELEBRATE ALL BODIES AND SIZES  

Reinforce the idea that people come in all shapes and sizes, and that everyone’s body is unique and worthy of respect.  

  

EMPOWER CHILDREN TO LISTEN TO THEIR BODIES  

Teach children that they have the autonomy to make choices about their bodies and their relationship with food. Encourage self-awarenessand emphasize the importance of following their hunger and fullness cues.  

  

The holiday season is an excellent time to reinforce positive values and attitudes toward food and body image. By fostering a healthy and respectful environment, you can help children develop a lifelong appreciation for their bodies and a balanced approach to eating.   

Photo credit: Mordu

 

These crispy potato pancakes are a Hanukkah staple. Top them with applesauce or sour cream for a savory and satisfying treat. 

 

Yield: 25 latkes 

 

Ingredients 

• 1 large onion (approximately ¾ c. or 175 ml) 
• 2 lb. (900 g) Russet potatoes 
• 2 large eggs 
• 1 tsp. (5 ml) salt 
• ½ tsp. (2.5 ml) black pepper 
• ½ tsp. (2.5 ml) garlic powder 
• 2 tbsp. (30 ml) olive oil 

 

Instructions 

1. Set the oven to warm (170°F or 75°C). Place a cooling rack on a baking sheet. 
2. Peel the onion, quarter it, then process it in the food processor until it’s finely chopped. Put in a colander and place the colander on top of a bowl. 
3. Using the fine shredding disc of your food processor, shred the potatoes. Place them in the colander with the onions. 
4. Use your clean hands to mix the onion and potatoes. Press on the mixture with your hands repeatedly to extract as much liquid as you can into the bowl. This is the most important step. The drier the mixture is, the crispier the latkes will turn out, and the less risk of them falling apart. Resist the temptation to add flour to help absorb the liquid: it is unnecessary and will result in suboptimal results. 
5. In a large bowl, whisk together the eggs, salt, pepper and garlic powder. Add the drained onion/potato mixture and use a fork to mix well. 
6. Heat the oil in a 12’’ (30 cm) nonstick skillet over medium heat until hot but not smoking. The oil should cover the bottom of the skillet and be about ½’’ (just over 1 cm) deep. 
7. Spoon about 2 tbsp. of mixture per pancake into the skillet, pressing on them a little with a spatula to flatten. You should be able to fry 4 latkes at a time. (Pro tip: Try two skillets simultaneously to cut the frying time in half!) 
8. Cook the latkes until the underside is browned, about 5 minutes. Turn them over and cook until the other side is browned, about 5 more minutes. 
9. Transfer the cooked latkes to paper towels to drain, then place on the cooling rack on the baking sheet and keep them in the warm oven while you finish frying. Between batches, mix the egg and potato mixture to keep it from separating. 
10. These can be prepared a day in advance and reheated in a hot oven.

Photo credit: Alida’s Kitchen

 

A Southern classic with African roots, sweet potato pie is a scrumptious dessert that combines the rich flavours of sweet potatoes with the warmth of spices like cinnamon and nutmeg. 

 

Yield: 10 slices 

 

Ingredients  

• 2 lb. (900 g) sweet potatoes (about 4 medium) 
• ½ c. (125 ml) milk 
• 1 tbsp. (15 ml) applesauce 
• 2 tbsp. (30 ml) brown sugar 
• 2 eggs 
• 1 tbsp. (15 ml) margarine, softened 
• 1 tsp. (5 ml) cinnamon 
• 1 tsp. (5 ml) vanilla extract

 

Instructions 

1. Preheat oven to 400°F (200°C) and coat a 9’’ (22 cm) pie plate with cooking spray. 
2. Place potatoes on a baking sheet and bake 50 to 60 minutes, until tender. Let cool 10 minutes, then scoop out pulp and place in a large bowl. 
3. Add remaining ingredients to bowl, and beat with an electric mixer until smooth. Pour mixture into pie plate. Reduce oven to 350°F (175°C). 
4. Bake 45 to 50 minutes or until knife inserted into the centre comes out clean. Let cool, then cover and refrigerate until ready to serve. 

Photo credit: Kristine’s Kitchen

 

If you love the classic taste of quiche but don’t want the fuss of cooking with pastry, this crustless recipe is for you!

 

Yield: 8 servings

 

Ingredients   

• 1 red onion, finely chopped 
• 1 garlic clove, minced 
• 1 c. (250 ml) chopped cauliflower florets 
• 1½ c. (350 ml) thickly sliced Brussels sprouts 
• Cooking oil spray 
• 8 large eggs 
• 100 g (3.5 oz) natural cottage cheese 
• 400 g (14 oz) canned baked beans, divided 
• Seasoning to taste 
• 6 cherry tomatoes, halved 
• A handful of fresh parsley, chopped, to serve (optional) 

  

Instructions 

1.  Preheat the oven to 350°F (180°C).
2. Place the onion, garlic, cauliflower and Brussels sprouts in a deep non-stick quiche dish or another ovenproof dish. Spray with cooking oil spray, toss to coat and bake for 20 minutes or until the vegetables are almost tender.
3. Meanwhile, whisk the eggs and cottage cheese together in a bowl or jug, and stir in half the baked beans and season as desired.
4. Remove the dish from the oven, pour the egg mixture over the vegetables and gently stir. Spoon the rest of the beans on top, poke in the halved tomatoes and bake for 30 minutes or until set and golden.
5.  Cut into 8 portions and scatter with chopped fresh parsley to serve if desired.

 

Wadena Composite School (WCS) is a Grade 7–12 school of 150 students and 17 staff in the community of Wadena, Saskatchewan (population 1,400). For the past three years, Wadena Composite has greatly benefited from Breakfast Club of Canada funding. Aside from addressing nutritional breakfast needs for students, the program has brought a very positive connection between the staff and students, and the school and community. 

 

Each and every morning, one or two staff members hand out the daily breakfast starting 40 minutes before first class. Students often grab and go before heading to the gym or spending time in the commons area hanging out with staff and classmates. The atmosphere created is one of smiles, “good mornings” and positive attitudes. Every staff member is involved in the breakfast program, taking turns throughout each month. They order food, plan monthly menus and even cook. With the fact that no wages are needed for this service, all of the funds can be used for food. 

 

The community itself has three family-run businesses offering breakfast items and one grocery store, all of which help the school with the breakfast program. With all of this, the breakfast program has 100% involvement by staff and community businesses, which translates to a positive connection within the community towards the school. Add in the fact that 100% of the students are offered nutritional food choices on a daily basis and you can see how WCS and Breakfast Club of Canada have created a great program for everyone in this small town in Saskatchewan. 

 

 

Written by: Darin Faubert, Principal, Wadena Composite School 

Photo credit: Get Cracking

 

The ultimate Christmas–inspired breakfast treat, these festive pancakes are lightly spiced with ginger and cinnamon, and topped with Greek yogurt and dates.

 

Yield: 20 pancakes 

 

Ingredients

• 2 c. (500 ml) whole wheat flour 
• 2 tsp. (10 ml) baking powder 
• 1 tbsp. (15 ml) ground ginger 
• 2 tsp. (10 ml) cinnamon 
• Pinch of salt 
• 1 tbsp. (15 ml) brown sugar 
• 3 eggs, beaten 
• 1 tbsp. (15 ml) applesauce  
• 2 c. (500 ml) milk 
• Vegetable oil or spray, to fry 
• 1 c. (250 ml) Greek yogurt, to serve 
• ½ c. (125 ml) chopped pitted dates, to serve

Instructions 

1. Put the flour, baking powder, ginger, cinnamon, salt and brown sugar in a large bowl. Combine the eggs, applesauce and milk in a separate cup or jug. Gradually pour into the dry ingredients, whisking until a smooth, silky batter forms. 
2. Heat oil in a large nonstick pan over medium heat and ladle 2 to 3 small rounds into the pan. Cook for 1 to 2 minutes until bubbles start to appear on the surface, then flip over and cook for a further minute until fluffy. Do this in batches until you have approximately 20 pancakes. 
3. Top with Greek yogurt and chopped dates.

Photo credit: One Hot Oven

 

Spiced compote sauce makes a great topping for a warm bowl of pot oats on a chilly solstice morning.

 

Yield: 12

 

Ingredients 

• 6 medium apples, peeled, quartered, cored and diced 
• ½ c. (125 ml) water 
• 2 c. (500 ml) cranberries (fresh or frozen) 
• 1 tsp. (5 ml) ground ginger 
• ½ tsp. (2.5 ml) ground cloves 
• 1 tsp. (5 ml) cinnamon  
• ½ tsp. (2.5 ml) ground nutmeg 
• 2 tbsp. (30 ml) granulated sugar, divided 
• 2 c. (500 ml) oats 
• 8 c. (2 L) milk or non-dairy alternative 
• 1 tsp. (5 ml) vanilla extract

 

Instructions 

1. Put the apples and water in a pan and cook gently until almost softened. Turn up the heat. Add the cranberries, spices and 1 tbsp. of the granulated sugar, and bubble until saucy. You can make this a day before serving. 
2. Place the oats, milk, vanilla and the remaining 1 tbsp. sugar in a big saucepan. Bring to a boil, stirring constantly, and simmer for 4 to 5 minutes until creamy.  
3. Divide between 12 bowls and top with the fruit mixture.

Celebrating the Winter Holidays 

Winter is a magical season filled with joy and warmth. It is a time when we come together with our friends and families to celebrate various winter customs and traditions, and a big part of this involves food. Read on to find out more and get some mouthwatering recipes you can try out in your breakfast program or at home. 

 

Christmas: A Season of Giving and Treats

Christmas is one of the most widely celebrated winter holidays across the world. It’s a time for giving and receiving — and for enjoying delicious food. Here is a classic breakfast recipe with a Christmasy twist for you to try.  

Gingerbread Pancakes: The ultimate Christmas-inspired breakfast treat, these festive pancakes are lightly spiced with ginger and cinnamon, and topped with Greek yogurt and dates. 

 

Hanukkah: The Festival of Lights and Delights

Hanukkah is a Jewish holiday that is celebrated in many ways, including the lighting of the menorah and a bounty of traditional foods. Here is a Hanukkah-inspired recipe to savour. 

Latkes: These crispy potato pancakes are a Hanukkah staple. Top them with applesauce or sour cream for a savory and satisfying treat. 

 

Kwanzaa: Honouring African Heritage and Culinary Traditions

Kwanzaa is a celebration of African heritage focusing on unity, self-determination and creativity. It’s also a time to enjoy the rich flavours of African, African-American and African-Canadian cuisine.  

Crustless Sweet Potato Pie: A Southern classic with African roots, sweet potato pie is a scrumptious dessert that combines the rich flavours of sweet potatoes with the warmth of spices like cinnamon and nutmeg.  

 

Winter Solstice: The Longest Night of the Year

This astronomical event has been celebrated for millennia. Solstice customs mark the shortest day of the year and the gradual return of the sun.  

Creamy Oatmeal with Spiced Apple and Cranberry: Spiced compote sauce makes a great topping for a warm bowl of pot oats on a chilly solstice morning. 

 

By embracing the various winter holidays and exploring their unique traditions and recipes, we can learn more about our friends, classmates and the world around us. This season, let’s come together, share some delicious food and celebrate the rich tapestry of cultures and traditions that make our world so beautifully diverse. Happy holidays!  

 

For the past several years, Jacques Bisson has embodied the spirit of volunteer and community service through his involvement with the breakfast program at Laflèche School in Shawinigan, Quebec. As someone who firmly believes in giving back to the community and is always on the lookout for ways to do more, Jacques started working with Breakfast Club of Canada six years ago, when he found out they were looking for volunteers. For the past three years, he has served as the head volunteer, overseeing the distribution of around 50 breakfasts each morning, using BCC’s “mixed menu” format, alongside a team of like-minded adults and student volunteers from Grades 5 and 6.  

 

Jacques is passionate about making sure students get a healthy start to their day and is constantly coming up with new ideas for boosting the nutritional value of the meals he prepares. He is quick to roll up his sleeves to test out new dishes. What sets his approach to adapting recipes apart is his dedication to meeting certain essential criteria: each recipe must be cost-effective, use simple ingredients and be built around nutrient-dense foods, all of which align with BCC’s nutritional guidelines. 

 

Some of the ways Jacques does this is by using spent grain flour from our partners at Still Good, choosing whole-wheat flour instead of white wherever possible, reducing the sugar content of his recipes and maximizing the nutritional value of each ingredient. He actively seeks input from his student volunteers on upcoming meals and, every morning, talks to students about what they are eating and gets them interested in trying new things. Everyone loves what he makes, and his efforts have a real impact on fostering healthy lifestyle habits. 

 

His latest initiative has involved encouraging students to drink more water. His efforts have resulted in the installation of a water bottle station along with a poster emphasizing the importance of hydration. This stands as an excellent example of Jacques’s commitment to students’ nutrition and well-being. 

 

Jacques is an inspiration, both within his community and beyond. His ingenious ideas, his hard work and dedication, and his unswerving focus on nutrition make him a role model for everyone around him — young and old alike. He is an inspiring figure for his community and a shining example of what it means to give without expecting anything in return.