Mes Nacional de la Poesía: Una oda de los campistas del aire fresco
April is National Poetry Month, and we’re celebrating by sharing some of our f...
Leer másWe are sharing some of our campers’ favorite healthy and flavorful recipes from our Nutrition House at La reserva Sharpe del Fresh Air Fund! To ensure you are perfecting your fullest chef potential, we are also sharing some helpful cooking techniques and food safety tips to implement into your kitchen!
Potatoes often have a bad reputation for being unhealthy; however, the cooking method in which they are prepared has a huge impact on their nutritional content. Here, we provide directions on how to create a healthy, colorful potato salad!
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Fresh Air kids love baked goods but baking cookies or cakes might not be the healthiest option when it comes to nutrition. On the other hand, when you make homemade muffins, the benefits are endless!
INGREDIENTS:
DIRECTIONS
INGREDIENTS:
DIRECTIONS:
Always wash your hands with warm, soapy water both before and after handling food: Our hands naturally carry bacteria on them (from touching our mouths, noses and different surfaces) Bacteria can easily transfer from hands to food, where it can grow rapidly. Unless hands are washed thoroughly, bacteria remaining on our hands may transfer to one’s mouth or to the next meal.
Don’t cross-contaminate: Cross-contamination occurs when bacteria and viruses are transferred from one contaminated person, work surface, piece of kitchen equipment, food, etc. to one that is not contaminated. All uncooked foods contain bacteria; proper cooking kills it. But if the cooked food comes into contact with the raw food or its juices, the cooked food can become contaminated. That’s why it’s essential to keep cooked and raw meats separate and to thoroughly wash all fruits and vegetables. Chopping boards, plates, knives, etc. that have been in contact with any raw food (even produce), should be washed carefully with hot, soapy water, before being used for ready-to-eat foods.
Keep hot foods hot and cold foods cold: All foods that are cooked and put out to serve should be eaten right away. If food is going to be stored, make sure it is cooled quicker in a shallow container. Perishable fresh foods should not be kept at temperatures between 40°F y 140°F for more than 2 hours; after this time, they are not safe to eat, as bacteria grow well at these temperatures.
Let us know if you try out our recipes or to share your own use our hashtag #FreshAirFund.
For more Fresh Air at Home Activities visit our Resource page and our Biblioteca virtual de actividades Fresh Air Everywhere