Healthy Snack Day

  • Healthy Snack Day winners show their creativity

    Sep 24, 2019

    Thanks to all who participated in Healthy Snack Day 2019! The Wellness committee was very impressed with the level of creativity sites brought to this event.

    Many of you enjoyed local fruits and vegetables from your home gardens and even gardens at your sites (shout out to Placer and Nevada Counties, Kearney REC, UCCE Orange County, and South Coast REC).

    Other sites used Healthy Snack Day as an opportunity to connect with other departments in their building and to test out recipes for future community nutrition classes. Great ideas!

    We were so excited to hear that you all are using this team building opportunity in creative ways and we are thrilled to announce the winners for both the photo and recipe competitions.

    We had 13 sites participate in the photo competition and three sites in the recipe competition.

    Photo competition winners are as follows:

    First place: Kearney REC

    Second Place, UCCE Contra Costa

    Third Place: UCCE Humboldt-Del Norte

    The Recipe Contest winners are as follows:

    First place: South Coast REC and UCCE Orange County for their fabulous recipe book.

    Find a pdf link to the whole booklet at the end of this article. Here's a sample recipe:

    Spicy and crispy garbonzos

    Ingredients

    1 cup dried garbanzos, soak overnight then cook until tender. Lay on paper towels to dry
    4 T olive oil
    Maldon salt
    Thyme leaves
    Spanish paprika

    Directions

    Preheat oven to 400 degrees F.

    Toss the cooked garbanzos with olive oil. Put on a cooksheet in a single layer and bake until brown and crispy in oven.

    Toss with a touch more olive oil, thyme, salt and Spanish paprika. 

    Second place: the Nutrition Policy Institute for their radish cucumber salad recipe.

    Radish cucumber salad - Source: Simple Veganista

    • cucumber (about 2 cups)
    • 1 bunch radishes (about 2 cups)
    • 1/8 red onion (about 1/4 cup)
    • 3 tablespoons fresh dill
    • 1 can (15oz) chickpeas
    • 1 – 2 tablespoons olive oil
    • 4 tablespoons apple cider vinegar
    • 1/2 teaspoon mineral salt, or to taste
    • freshly cracked pepper, to taste

    TIPS FOR THE BEST CUCUMBER RADISH SALAD

    Use the freshest ingredients possible. With only a few ingredients in this radish cucumber salad, try to source the best and freshest possible. Use your favorite kind of radishes and cucumbers.

    Prepping tips: If your cucumbers and radishes are the wider side cut them into half moon shapes. It makes it a little easier to eat. But if they are thinner side leave them in whole circles if you like. No need to peel the cucumbers, the skin adds fiber and nutrition.

    Use as much dill as you like. For myself, the more the merrier – it's such a refreshing herb!

    Season well: Use plenty of salt and as much pepper as you like. The radishes are peppery, but once the salad is mixed all together, they aren't as noticeable, so a little extra pepper is nice.

    Planning on making your radish and cucumber salad ahead? Keep the cider dressing separate from the salad until ready to serve. The zucchini and radishes will soak up the dressing and start to soften and pickle. It's not a bad thing, but if you prefer a crisp presentation mix the salad with the dressing just before setting on the table. It won't hurt to mix up to 15 minutes ahead of time.

    HOW TO MAKE RADISH AND CUCUMBER SALAD

    1. Wash the cucumber and radishes well, scrubbing as necessary.
    2. Trim the ends from the cucumber and radishes and thinly slice, using a knife or mandoline.
    3. Drain and rinse the chickpeas.
    4. Add the cucumber, radish, chickpea, dill, apple cider vinegar, oil, salt and pepper to a large mixing bowl, toss well to coat.

    And all that's left is to enjoy as is or chill before eating. Enjoy!

    HOW TO STORE LEFTOVERS

    Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.

    Third place: UCCE San Joaquin for their Fruit Pico de Gallo recipe.

    Fruit pico de gallo (Source: CDPH Public Health)

    Ingredients

    1 cup peeled and chopped fresh mango
    1 cup chopped fresh watermelon
    1 cup chopped fresh pineapple or canned pineapple in 100% juice
    1 cup peeled and chopped fresh papaya
    1 cup peeled and chopped jicama
    Juice from 1 lime
    1 teaspoon chili powder

    Preparation

    Mix together all the fruit in a medium bowl and sprinkle with lime juice and chili powder. Serve immediately.

    Congratulations to all six site winners! We hope that the first prize winners enjoy their healthy snack boxes, the second place winners feel refreshed when using their spa water container and recipe book prize and the third place winners use their apple slicers for years to come.

    Thanks for participating in Healthy Snack Day 2019. We hope you all had a blast.

    If you are interested in seeing all the entries for the competition, check out the the Wellness Committee's webpage

    Link here: http://staffassembly.ucanr.edu/Subcommittees/Wellness_Committee/Wellness_Committee/

    Happy snacking,

    UCANR Staff Assembly Wellness Committee

    UCCE Orange County and South Coast REC recipe book (pdf)


    By Kaela Plank
    Author

View all the Healthy Snack Day 2019 submissions

San Luis Obispo County

UCCE SLO SB _ HSD 2019 photo submission

Los Angeles County

UCCE LA_HSD2019_photocontest

Placer-Nevada counties

Placer-Nevada Co._2019 Healthy Snack Day - photo submission

Nutrition Policy Institute

NPI_HSD2019_photo submission

Fresno County

Nora and I Healthy Snack Day Photo 2019

maira and nora healthy snack day 2019

San Diego County

Healthy_Snack_Day-01

Healthy_Snack_Day-02

Healthy_Snack_Day-03

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Contra Costa County

Contra Costa_ HSD 2019 photo submission

Tulare County

Healthy Snack Day 2019

Healthy Snack Day 2019 collage

Fresno County

Healthy Snack Day Photo 2019 regualr

ANR-CalFresh Healthy Snack Day Photo 2019 silly

San Joaquin County

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