Chef Solus and The Explorers have Celebrate The Holidays
The explorers have had a lot of fun this year exploring the pyramid and learning about how fun it is to eat healthy and be active every day! They had so much fun finding new and exciting nutrition games in hidden rooms and secret scrolls full of new and fun healthy tips. But what we all really enjoyed was welcoming all the new explorers who have joined us this year and who have helped spread the fun healthy secrets by sharing them with their friends and family. We now have over 2300 explorers all over the world
I am having a lot of fun busy creating a wonderful Chef Solus Holiday Meal for the Explorers to enjoy. I know that holiday meals are full of so many good foods. But here are some tips that we do so that we, Explorers, enjoy our holiday feast in a healthy fun way!
Don’t skip breakfast. Even though we are having a great holiday meal, we still need to eat our regular meals. This way we won’t be starving and overeat, causing us to get a tummy ache.
Put some vegetables or salad on your plate and create a colorful Holiday meal plate that is delicious and balanced!
Color your favorite dessert with some fresh fruit
Have fun being active before your meal and AFTER your meal. Play ball, walk the dog, play tag or have a family dance off! There are lots of fun activities you can do after the Holiday feast to help your tummy digest the foods.
Remember to have fun and keep exploring!
See you next month
The Explorers celebrate the holidays¡
Eat foods from all the food groups at your family holiday meal and be active!
Hanukkah, Kwanzaa and Christmas are all holidays with their own special foods.
Root vegetables are carrots, parsnips, rutabagas, turnips and potatoes. If you never have had a parsnip, help you parent make baked parsnip fries. You can peel the parsnip and your mom can slice them into even sized wedges. Brush them with some olive oil, sprinkle some salt on them. Turn the oven to 450 degrees and bake for 20 minutes. Tell your dad to look at the recipe at: www.epicurious.com/recipes/food/views/350092