Fit Together 5210 In Action- November

Fit Together 5210 School Highlights: Sensory Hallways

The Torringford School Wellness Committee partnered with the Fit Together 5-2-1-0 Community Collaborative to purchase and install a Sensory Pathway at Torringford School. The pathway will be used as an opportunity for students to take movement breaks throughout their school day. These movements include; hopping, marching, hopscotch, crab walks and more! Increased movement and activity is often linked to improved focus and academic performance.

NEW Sue Grossman Greenway Fitness Equipment

The Fit Together designated funding for a new all level fitness trail along the Sue Grossman Still River Greenway and it’s finally installed!    Six new pieces of equipment are now ready to use along the trail; Balance Plate, Push-up Bars, Horizontal Ladder, Two-person Sit Up Bench, Two-Person Full-Bar Exercise, and Leg Extension.

Before it gets too cold check them out!

Family Meal Time- By Jess Stewart 5210 Coordinator

Around the holidays it is always a great time to eat as a family, but keeping it going throughout the year can be just as important.

Mealtime can offer a sense of familiarity and security and can provide opportunities to connect with family members. These meals can also be about promoting good habits and offering a safe place to discuss positive and challenging situations. It is also a time to offer and try new foods.  Remember that healthy lessons taught to our kids allow them to grow into healthy adults with healthy habits. Check out https://www.fcconline.org/the-importance-of-family-mealtime/ for more tips.

Can you say SOUP! Sweet Potato Minestrone w/ Turkey Sausage

This  favorite fall soups is packed with antioxidants and fiber. Sure to fill you up and keep you warm as we get closer to winter.

Ingredients:

½ lb turkey sausages cut into ¼” slices

1 c diced onions

1 c diced carrots

¾ c thinly sliced celery

3 c water (OR low sodium chicken broth)

2 c diced peeled sweet potatoes

1 tsp. dried oregano

½ tsp. coarsely ground pepper

¼ tsp. salt

2 14 oz. cans low salt whole or diced undrained tomatoes

1 15 oz. can kidney beans (or great northern rinsed/drained)

8 c spinach, coarsely chopped

1. Combine first 4 ingredients in a Dutch oven over med-high heat; sauté 7 min. or until sausage is browned
2. Add water and next 6 ingredients (water through beans). Bring to boil; cover, reduce heat, and simmer 30 min. or until veggies are tender. Stir in spinach; cook an additional 2 minutes

Yield: 8 servings (serving size: 1 ½ cups)  CALORIES: 280; FAT 11g; Protein 15.2 g; Sodium 550 mg; Fiber 5.2g; Carbohydrate 30.2g