Fit Together in Action May News
Torrington P.E. Teachers kick off “Keep Kids Moving"
May is Fitness Month and the elementary schools are celebrating with the A, B, C,’s of Fitness. A new letter every day of the month, a new challenge every day. Students can try completing the exercise demonstrated (in the daily posted video) or create an exercise of their own. Check out the daily challenges on the schools’ Facebook pages.
Torrington Teachers Walking Challenge
I wanted to commend the Torrington Public School teachers for their walking challenge that started April and runs until the end of this school year on June 16. To date 174 active participants have collectively logged over 33,290,195 steps or 15,376.75 miles and burned 1,317,435 calories in the eight- week challenge. Keep up the great work, keep moving! You guys are all great role models to your students and families. Happy Walking!
For more information about 5210, please contact Jessica Stewart, Fit Together 5210 Youth and Families Coordinator at (860)806-1825 or firstname.lastname@example.org.
Healthy Habits Photo Contest
Fit Together thought it would be fun to hold a yearlong photo contest with weekly, monthly and yearly prizes for the best healthy habits photo.
The contest started the first week in May and it was a close race between two photos from Winsted!
The winner was Jen Scacca with this cool shot. Jen chose a $25 Amazon gift card as her prize.
Join in on the fun, go to the Photo contest site and enter your best pic!
Working remotely during the pandemic can be challenging.
Check out these helpful tips for your overall mental health and wellbeing!
Baked Potato Crisps
Sliced red potatoes from Idaho tossed with sweet potato strips yield a dish that's as pretty as it is great tasting. It's also kid-pleasing!
- 1 large sweet potato (about ½ pound), peeled
- 2 to 3 red potatoes (about ½ pound), scrubbed with peel on
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Directions Before you begin: Wash your hands.
Preheat oven to 400°F. Spray a large baking sheet with cooking spray.
- Slice the potatoes very thinly (use a food processor if you have one).
- Place the potatoes in a bowl; add the oil, salt and pepper. Toss to coat.
- Transfer the potatoes to a baking sheet. Spread them out in a single layer.
- Bake for 10 minutes; turn the potatoes over. Bake for an additional 5 to 10 minutes, or until the potatoes are slightly crisp and golden brown.
- Nutrition Nugget: Scrub the sweet potatoes and slice with the skin on. It's edible and adds fiber.
Substitution: Substitute an equal weight of an Idaho or a Russet potato for the red ones; scrub well and follow the recipe.
Nutrition Information Serving size: ¾ cup Serves 4
Calories: 160; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 590mg; Total Carbohydrate: 23g; Dietary Fiber: 2g; Protein: 2g.