So proud of those who took on the #SpartanVirtualChallenge with us this weekend with Core4! I especially loved hearing how they all wanted to do it again to beat their score! Congrats everyone! ?? We can handle whatever #SpartanRace throws our way! The Spartan Virtual […]
I’ve been on a mission this week, to take fresh spinach, and hide it in everything! I’m the Spinach Grinch! The sweetness of this smoothie will have you fooled that it’s packed with green goodness! I’m getting merry with it. Ingredients for 2 smoothies: 2 […]
Nothing says comfort food like Mac-and-cheese! However, if you are like my family, you try to stay dairy-free, or at least avoid a tub of cheese, cream, and butter (moo!).
With Thanksgiving coming up right around the corner, this is my go-to recipe for the comfort, without the guilt and heaviness of traditionsl, Mac-and-cheese. The good ole’ butternut squash fits in just fine (even better if you ask me)! It gives it a bit of sweetness too, that tastes like Thanksgiving.
1 butternut squash, peeled, seeded and cut into 1 inch chunks (9-10 cups)
1 clove of garlic, peeled
3 teaspoons coconut oil
1 1/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon paprika
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon onion powder
2 1/2 cups plain unsweetened almond milk
12 ounces dried pasta
1/2 cup breadcrumbs, gluten free if necessary (we made our own by toasting stake bread in the oven with salt and pepper, then processing it to fine crumbs in a blender or food processor).
2 tablespoons earth balance or butter
2 tablespoons dried rosemary for topping
Pre-heat oven to 400 degrees Fahrenheit. Place cubed butternut squash and garlic clove on large sheet pan and toss with coconut oil, 1 teaspoon salt and 1/4 teaspoon black pepper. Bake butternut squash until fork tender, about 50 minutes.
Remove squash from oven and allow to cool. Turn the oven down to 350 degrees. Cook pasta according to package directions. While pasta is cooking, add the roasted butternut squash, dried sage, 1/4 teaspoon salt, onion powder, paprika, 1/4 teaspoon black pepper and almond milk to a blender and blend until you have a creamy sauce. I did a 1/2 cup of milk at a time, till reached my desired consistency.
Drain the pasta, and then add the butternut squash sauce to the pasta in the pan. Pour mixture into a large backing dish (about 9×11). Use a spoon to smooth out the top. Heat a small saucepan over medium heat and melt the butter. Once butter is melted, add the bread crumbs and sage and stir until combined. Evenly top the mac-and-squash with the bread crumbs and bake until heated through and topping is crispy, about 25-30 minutes. You can omit the bread crumb topping, and it will still be delicious! Enjoy!
*Recipe inspired by shelikesfood.com
So excited to announce the newest technology in growing nutritious food year round for the Tower Garden! Check out the new LED, adjustable grow lights! Ready to design to your own indoor garden? Request More Info * indicates required Email Address * First Name * Last […]
FOR IMMEDIATE RELEASE: April 29th, 2017
Teaneck Community Charter School awarded sustainability grant
Teaneck, NJ – Teaneck Community Charter School was awarded a $2,000 Sustainable Jersey for Schools capacity-building grant funded by the PSEG Foundation. Four $10,000 grants and thirty $2,000 grants were distributed to fund a variety of projects including an outdoor science lab, sustainability curriculum, school wellness programs, hydroponic and aeroponic gardens, green walls, wind and solar energy charging stations, recycling and more. CORE4 teammates led by Laura Fornelius, introduced and helped write the grant for this project, and will be an ongoing support and resource for the school.
Teaneck Community Charter School will be incorporating Tower Gardens (aeroponic growing systems) as part of the school’s academic outcomes. Their mission is to cultivate passion for urban agriculture by using Tower Gardens to educate youth through STEM initiatives, improve public health and empower communities. Their hope to inspire communities to grow their own food and see the untapped potential in all of the unused spaces. Teachers will use the school’s Gardens to better engage their class, bring life to their lesson plans, increase attendance and improve student performance all while sharing the school’s fruits of their labor with the community.
“To be an innovative state, we must support our teachers, administrators and their respective communities as they shape the future of their students and schools for years to come,” said Randall Solomon, the executive director of Sustainable Jersey. He extended his congratulations to all of the schools and districts that received grants. “Grant funding will build capacity as schools embark on sustainability projects that directly benefit the students,” Solomon said.
The PSEG Foundation has contributed over one million dollars in funding to the Sustainable Jersey Small Grants Program. “We are proud to partner with Sustainable Jersey to support and help fund projects that provide sustainable neighborhoods, economic development and STEM education to empower a brighter future. By supporting sustainable education in schools, we can help guide children and engage entire communities in the ways to help transform the environment,” said Ellen Lambert, president of the PSEG Foundation.
Proposals were evaluated by an independent Blue Ribbon Selection Committee. The Sustainable Jersey for Schools grants are intended to help school districts and schools make progress toward a sustainable future in general, and specifically toward Sustainable Jersey for Schools certification. Currently 256 districts and 634 schools have registered to work toward Sustainable Jersey for Schools certification.
About Teaneck Community Charter School
It is the mission of (TCCS) Teaneck Community Charter School to provide a nurturing environment in which students realize their full intellectual potential and become self-directed learners, who make both pragmatic and creative use of basic skills and who understand and appreciate the cultural diversity of our society. The faculty, staff, parents, extended family, and other members of a child’s support network are committed to creating and operating a student-centered “learning community” which promotes and supports a child’s natural curiosity and enthusiasm for acquiring knowledge. This learning community will follow a “living curriculum” — an experiential, interdisciplinary study that encompasses literacy, critical thinking, and responsible social interaction while empowering each child to demonstrate his/her unique interests and abilities.
About Sustainable Jersey for Schools
Sustainable Jersey for Schools is a certification program for public schools in New Jersey. It was launched by Sustainable Jersey, an organization that provides tools, training and financial incentives to support and reward municipalities and schools as they pursue sustainability programs.
Sustainable Jersey for Schools is underwritten by the New Jersey School Boards Association (NJSBA), the New Jersey Board of Public Utilities Clean Energy Program, The Geraldine R. Dodge Foundation and the New Jersey Education Association (NJEA). The 2017 Sustainable Jersey for Schools small grants program is funded by the PSEG Foundation, NJEA, the Gardinier Environmental Fund and the New Jersey Department of Health. Founding Sponsor contributors are South Jersey Gas, New Jersey Natural Gas and NJM Insurance Group. Bayer Foundation and Investors Bank are Silver Sponsors.
Program partners include: NJSBA, NJEA, New Jersey Association of School Administrators (NJASA), New Jersey Association of School Business Officials (NJASBO), New Jersey Parent Teacher Association (NJPTA), New Jersey Principals and Supervisors Association (NJPSA), New Jersey School Buildings and Grounds Association (NJSBGA) and The Sustainability Institute at The College of New Jersey (TCNJ).