Winter-Themed Maze

 

We are pleased to offer you this winter-themed maze, perfect to print and play at home. Will your children be up to the challenge? 

 

Help Sarah and Arthur to find their friends! 

Labyrithne hivernale

 

Download your Winter-Themed Maze here.

 

To donate and support Breakfast Club of Canada, click here!

Celebrating the Winter Holidays!

Feu de bangale

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!  

Creamy Oatmeal with Spiced Apple and Cranberry

Oatmeal spiced apple and cranberry

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.

Gingerbread Pancakes

Crêpes au pain d'épice

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.

Breaking Bread, Building Bonds: How Wadena Composite School’s Breakfast Program Nourishes Students and Community Spirit

École Wadena

 

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 

Crustless Breakfast Quiche 

Crustless quiche

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.