Nutrition

Our Children’s Garden

After the remodel we are ready to get our garden going again. We still have artichokes, nectarines, peaches, pomegranates, berries, and tomatoes to name of few. Our plan is to plant some additional vegetables now that we are back open. We are excited to have the children participate and continue to learn gardening. Studies have shown that when kids are engaged in gardening they are more likely to eat their veggies.

Due to the current situation, we ask that if any parents want to donate any plants for the garden, to please drop them off with the kids at drop off.

Composter

The Composter is located on the Northside of the property. The kitchen at Sacramento Montessori School is a green kitchen, in which we recycle the food and garden waste by composting the waste in our barrel composter and then use the compost for our garden soil.

Nutrition Program

OUR NUTRITION PROGRAM – Values
Our commitment to using organic and natural ingredients in preparing fresh, home-made meals will create a healthier choice for future eating habits, that will promote healthier living habits that we all can strive for!

The disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world can be omitted, and reintroduced thru these methods. Proponents of this movement believe in taking pride in what one cooks and using locally and organically grown fruits and vegetables. Shopping at the local farmer’s markets and selecting prime fruits and vegetables from certified organic farmers boosts the local economy and promotes healthier commerce to the hard working farmers who grow these delicacies for our consumption, and fosters the tradition of thinking globally, and acting locally!

There are four meals during the day: breakfast, morning snack, lunch, and afternoon snack.

Chef’s Corner

A full day at Sacramento Montessori School includes two meals and two snacks: breakfast, morning snack, lunch, and an afternoon snack. We feature predominantly organic, natural foods, using little or no added sugars and salts. Our Chef holds a certification in ServSafe, a program of the National Restaurant Association. According to that Association, “The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction.” ServSafe training and certification is recognized by federal, state and local jurisdictions.

The Chef uses predominantly organic, natural foods, using little or no added salts or sugars and prepared onsite. When possible, the Chef bakes biscuits and muffins from scratch.

Menu for the Month of February 2023

Monday

Belgian waffles served with cantaloupe and milk
Red pears served with graham crackers
Mac n Cheese as the main dish; Sweet Corn as the vegetable; Oranges as the fruit; served with milk
Organic Orange slices served with Keebler crackers

Tuesday

French toast served with bananas, and milk
Cantaloupe melon served with Graham crackers
Lasagna as the main dish, Broccoli as the vegetable; Valencia Oranges as the fruit; served with milk
Red Grapes served with Keebler crackers

Wednesday

Cheerios served with bananas and strawberries, milk
Apples sauce served with Graham crackers
Bean and Cheese Burritos as the main dish, Southwest Corn as the vegetable, Red Pears as the fruit; Served with milk
Grapes served with Honey Graham crackers

Thursday

Pancakes served with Bananas and milk
Ritz crackers served with Apple slices
Spaghetti as the main dish, Romaine lettuce with cucumbers, tomatoes, and carrots with ranch dressing as the salad; Watermelon as the Fruit; with milk
Red Pears served with Honey Graham crackers

Friday

Coffee Cake served with Strawberry/Orange/Pineapple Smoothies
Honey crisp apple slices served with Graham crackers
Enchiladas as the main dish, Sweet corn; Fruit salad as the fruit; served with milk
Green Grapes served with Keebler crackers

Nutrition

Menu for the Month of February 2023

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