This week’s Foodie Wednesday at Shrub Oak International School was a celebration of seasonal flavors and nutrition as students in our health class enjoyed Thanksgiving stuffing packed with a variety of fresh, organic vegetables and fruits. The dish, a colorful medley of fall’s finest ingredients, showcased how nourishing food can also be delicious and fun to prepare.
Our stuffing began with a hearty base of Pacha Gluten-Free sourdough bread. This artisanal bread, made from just sprouted buckwheat and sea salt, provided a unique, nutty flavor while accommodating students with dietary restrictions. By using a gluten-free bread with minimal ingredients, we ensured inclusivity while highlighting a wholesome option packed with nutrients.
The stuffing itself was a cornucopia of seasonal produce, transforming a traditional side dish into a vibrant centerpiece. Portobello mushrooms added a rich, meaty texture that perfectly complemented the sweetness of gala apples and the slight bitterness of Brussels sprouts. Butternut squash, with its creamy consistency and earthy undertones, brought balance to the dish, while dried cranberries introduced a touch of tartness that tied all the flavors together. Each ingredient was carefully chosen not only for its taste but also for its nutritional benefits, reinforcing the lesson that eating well can be both delicious and rewarding.
As always, we used 100% organic ingredients to reflect Shrub Oak International School’s commitment to quality and health. By incorporating organic produce, we reduce our students’ exposure to pesticides and support sustainable farming practices, teaching them about the broader impact of their food choices. Shrub Oak International School’s emphasis on clean, natural ingredients aligns with our goal of fostering lifelong healthy habits, from understanding where food comes from to appreciating how it nourishes the body.
Foodie Wednesday is more than just a chance to taste new dishes; it’s an opportunity for our students to engage their senses, expand their palates, and explore the connection between food and wellness. This week’s activity encouraged them to embrace vegetables and fruits in ways they may not have experienced before, making seasonal produce the star of the meal.
By involving students in the preparation process, we also reinforced practical life skills such as measuring, chopping, and combining ingredients. These hands-on activities allow them to take ownership of their meals, building confidence in the kitchen and sparking curiosity about the possibilities of healthy cooking.
In addition to making, learning about, and eating this flavorful dish, Shrub Oak students took a moment to reflect on gratitude. Each student shared what they were thankful for, creating a heartwarming atmosphere of connection and appreciation. From expressions of thanks for family and friends to gratitude for the opportunity to try new foods and learn together, this activity added a meaningful layer to the day’s experience, reminding us all of the importance of mindfulness and community.
The Thanksgiving stuffing was not just a dish; it was a celebration of creativity, community, and the rich bounty of the fall season. It reflected our commitment to inspiring a love of food that is both nutritious and satisfying. Watching our students explore new flavors and textures, which can be challenging for autistic students, while learning about the importance of whole, organic foods reminded us why Foodie Wednesday continues to be a highlight of the week. We look forward to seeing how these lessons translate into their growing appreciation for the art of healthy eating.
