Fit Together 5210 In Action- November

Fit Together in Action November News

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 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.


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

Leave a Reply

Your email address will not be published. Required fields are marked *