Making Sure Children Are Fed

Founded 26 years ago, Food for Thought is a small nonprofit in Kelowna, British Columbia, doing big things to eliminate hunger, one child at a time. Prior to the current pandemic, they provided breakfast to 1,600 children in 30 schools in Central Okanagan, to which the Club contributes, in addition to a backpack program that allows children to take home food for the weekends.

Now they have merged these initiatives to create food packages to be distributed in over 30 schools. As schools are spread throughout the neighbourhoods, using this network has the advantage of being easy to get to for parents who may not have access to a convenient means of transportation.

Food for Thought is making sure food packages continue to be delivered to each school, so that parents and students can pick up a package each week. With people lining up by 1 p.m., every donation is claimed within minutes. According to the Assistant Superintendent, there have been lots of positive stories. He has received many emails, and there have been parents in tears, as they did not think the food would continue once schools closed.

We cannot thank Food for Thought and their volunteers enough! Your time is invaluable, and we cannot overstate how much good it is doing for children and families.

Schools Tell Us the Difference Our Help Makes

 

Across the country, through the COVID-19 Emergency Fund, Breakfast Club of Canada collaborates with community organizations to ensure children receive the nutrition they need during this crisis. Since schools closed a few weeks ago, the Club rolled up its sleeves to find solutions to reach children. Stay in touch for new stories on our #LocalHeroes!

Your donation can help make a difference – right now.

MAKE A DONATION

Adapting Our Programs To Continue Bringing A Healthy Breakfast To Kids

Following the provincial government’s decision to reopen elementary schools outside Greater Montreal, we have adjusted our approach to comply with public health requirements so that students can still enjoy a healthy breakfast in a nurturing, familiar setting. The changes we have made help ensure that food items can be distributed with minimal preparation and handling.

In Quebec, most schools receive support from Breakfast Club of Canada in the form of food shipped directly to them from our warehouse in Boucherville. With the cooperation of our wonderful partners, we have adapted our approach to bring individually packaged cold breakfasts to be served to every participating classroom. Of the schools who responded to our offer to resume breakfast program operations, 75% have decided to go ahead.

We know there are bound to be some hiccups and we are adjusting as we go. We will ask schools to share their success stories and the challenges they have encountered along the way to help us get ready for the 2020–2021 school year.

For further details on our adapted programs, please see our Toolkit – Breakfast Program Adapted to COVID-19 Protocols at the School’s Corner section of our website.

 

Respect, Selflessness, Compassion And Love: All In One Food Hamper!

(Photo : Happiness Of Anna on Unsplash)

When the pandemic crisis struck, Breakfast Club of Canada quickly set up an Emergency Fund to ensure children and their families had access to healthy meals amid widespread school closures and breakfast program interruptions. Three months later, we are still receiving messages that speak volumes about the difference these efforts have made.

Here’s what one mother had to say about the help she has received from Regroupement Jeunesse en Marche du Québec, which was awarded a special grant by BCC:

“Hello,

I’d like to take a moment to thank you from the bottom of my heart for your donation. I have three young children, each with a different diagnosis (autism, severe language delay, behavioural disorder). On a regular day, my routine is already a challenge, but right now, in the middle of all this uncertainty, the word ‘challenge’ doesn’t quite cover it.

I’m writing this note so you understand how much your gift means to me. The food hamper was full to the brim with good things. There was nothing to sort through, clean or throw out. And there was respect, selflessness, compassion and love in every bite.

I thought it was IMPORTANT to share this with you.

Thank you for your generosity and your support.

F.”

Thanks to the combined efforts of many people, the donations we have received to date and the support of a number of partners who have joined with us to help the most vulnerable members of our society, we have been able to distribute special grants to organizations across Canada. Recently, the TELUS Friendly Future Foundation also contributed a generous $100,000 donation to help with this initiative. On behalf of children across the country, thank to the TELUS Friendly Future Foundation and all our partners for their ongoing support during this crisis!

You want to help make a difference?

MAKE A DONATION

The Perfect Summer Smoothies!

Smoothies are versatile, refreshing and nutritious drinks! Made with fruits and vegetables, they allow us to stock up on vitamins and minerals. But how to make your smoothies more filling? Here are a few tips!

 

Indeed, a smoothie that only contains fruits and vegetables will be very colorful, but may lack essential nutrients to sustain you longer. Adding one or more protein sources is a must for a filling smoothie.

Here are some examples of protein you can add to your favorite fruit and vegetable combo: milk or fortified soy beverage, Greek yogurt, cottage cheese, seeds (pumpkin, flax, hemp, etc.), nut, seed or soy nut butter.

 

For inspiration, try one of these two recipes:

Blueberry Smoothie

Serves 2 – Scale up or down as needed

Preparation time: 5 minutes

 Ingredients:

  •     1.5 cups milk or soy milk
  •     1.5 cups frozen blueberries
  •     1 large extra ripe banana (riper bananas make sweeter smoothies. Bananas can also be frozen!)
  •     2 large handfuls of greens (spinach, baby kale, romaine – whatever!)
  •     1 tbsp chia seeds
  •     1 tbsp unsweetened nut or seed butter
  •     1 tsp cinnamon (optional)

Instructions:

Combine in a blender until smooth. Serve and enjoy!

 

Green Smoothie

Serves 2 – Scale up or down as needed

Preparation time: 15 minutes

Ingredients

  • 2 cups milk or soy milk
  • 5 cups frozen mangos
  • 1 large extra ripe banana
  • 2 large handfuls of greens (spinach kale- whatever!)
  • ½ cup of oats
  • ½ avocado
  • A few mint leaves

Instructions

  1. In a blender, combine the oats and the milk. Let soak for 10 minutes.
  2. Add all other ingredients and blend until smooth. Serve and enjoy!

Matcha Ginger Shortbread Cookies

by LAU À LA BOUFFE
BSc Nutrition // ITHQ DVS CUISINE

A classic cookie with a colourful, flavourful twist.

SERVINGS
20 cookies

TIME
Preparation: 1 hour and 30 minutes
Baking: 12 minutes per sheet
Total: Approximately 2 hours

DIFFICULTY
Intermediate

INGREDIENTS

  • ¼ c. (100 g) salted butter*
  • ½ c. (100 g) white sugar
  • 2 egg yolks
  • ¾ c. + 1 tbsp (110 g) bread flour
  • 2½ tbsp (15 g) matcha powder
  • 1 tsp (5 mL) ground ginger
  • ¾ c. (105 g) almond flour (ground almonds)
  • 2 tsp (8 g) baking powder

* If you use unsalted butter, add ¼ tsp (1 mL) of salt to the recipe in step 1.

PREPARATION

There’s no need to preheat the oven right away. Your cookie dough will have to be refrigerated for an hour before baking.

  1. In a large mixing bowl, beat together the butter and sugar until creamy.
  2. Gradually beat in the egg yolks, one after the other.
  3. Add the dry ingredients and mix until you have a smooth, homogeneous dough.
  4. With a rolling pin, roll out your dough between two sheets of parchment paper to flatten (it should be about 0.5” or 1.5 cm thick when you’re done). Refrigerate for 1 hour.
  5. Preheat the oven to 325°F (165°C).
  6. Cut out your shortbread with a cookie cutter and place on a baking sheet. Repeat the process until the dough is used up.
  7. Bake for 12 minutes on the bottom rack of the oven.

NUTRITION

  • 81 calories
  • 5 g fat
  • 8 g carbohydrates (0 g fibre)
  • 1 g protein

TIPS FROM LAU

If your cookies are crumbly and melt in your mouth, they’re a success. That is how shortbread should be. This recipe can also be used for pie crust or as a base for your favourite squares. The possibilities abound!

Maple Apple Loaf

by LAU À LA BOUFFE
BSc Nutrition // ITHQ DVS CUISINE

A tasty dessert perfect for fall, this loaf is loaded with fibre and sweetened with maple syrup.

YIELD
1 loaf (10 slices)

TIME
Preparation: 10–15 minutes
Cooking Time: 50 minutes
Total: Approximately 1 hour

DIFFICULTY
Easy

INGREDIENTS

  • 2 grated apples*
  • ⅓ c. (75 mL) maple syrup
  • 2 eggs, lightly beaten
  • ½ c. (125 mL) neutral oil (canola, etc.)
  • 1 tsp (5 mL) vanilla extract
  • 2 c. (500 mL) whole wheat flour
  • 1½ tbsp (15 ml) baking powder
  • ½ tsp (2.5 mL) baking soda
  • ½ tsp (2.5 mL) salt
  • 1 tsp (5 mL) cinnamon
  • ½ tsp (2.5 mL) ground ginger
  • ¼ tsp (1.25 mL) nutmeg
  • ¼ cup (60 mL) chopped walnuts**

*You can also garnish the top of the loaf with additional apple slices before baking.
**Optional if nut allergies are a concern.

PREPARATION

  1. Preheat the oven to 350oF (180oC) and prepare a loaf pan.
  2. Combine the wet ingredients (apples, syrup, eggs, oil and vanilla) in a bowl and mix well.
  3. Add the dry ingredients (flour, baking powder, baking soda, salt and spices) to the wet, mixing until just combined.
  4. Spread the batter evenly in the prepared pan.
  5. Sprinkle the nuts over the batter.
  6. Bake for 45 to 55 minutes.
  7. Leave to cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

NUTRITION

Nutrition information for one serving.

  • 234 calories
  • 14 g fat
  • 22 g carbohydrate (4 g fibre)
  • 5 g protein

TIPS FROM LAU

For a fancier twist, whip up a little maple glaze: Mix 1 c. icing sugar with 1 tbsp maple syrup and 2 tsp milk of choice. Drizzle over the top of the cooled loaf.