let's move boise public service campaign

www.letsmoveboise.com

Let’s Move Boise is a coalition of organizations working together to combat childhood obesity by increasing access to physical activity and healthy food.

PROGRAMS AND INITIATIVES Walk 150 – Let’s Move Boise is a sponsor of Walk 150, the Mayor’s challenge to kids and adults to walk 150 miles in conjunction with the city’s sesquicentennial celebration in 2013.

Grow A Row – The free Grow-a-Row program helps residents learn to garden and encourages them to distribute fresh fruits and vegetables to local food pantries.

School Gardens – Kids build gardens, grow vegetables, learn about the science of plants, and prepare meals from the harvest.

Childcare Workshops – Child care providers receive educational resources, tools and guidance to incorporate healthy nutrition and physical education into their facilities.

For more information contact Amy Stahl, Let’s Move Boise Co-chair, at [email protected] or (208) 608-7611.






















Ivywild Pool 2250 Leadville Ave

Fairmont Pool 7929 Northview

West YMCA Boise City Aquatics Center

5959 N. Discovery Place

LET’S MOVE BOISE

$1 SWIM NIGHTWednesday, June 20

7:00-9:00 p.m. Dive into some fun with friends and

family at three local pools!

Let’s Move Boise is a coalition of organizations working together to combat childhood obesity by increasing physical activity and making healthy food accessible.


GetActive!Splash Down!Splash Down!

Presented by Boise Parks & Recreation and the West YMCA.


Let’s Move Boise is a coalition of organizations working together to combat childhood obesity by increasing physical activity and making healthy food accessible.

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GET MOVIN’

$1 SKATE DAY Sunday, Feb 24th | Noon–3 p.m.Idaho IceWorld | www.idahoiceworldLet’s Move Boise in partnership with Idaho IceWorld is offering $1 Skate Day! Join us for a fun afternoon of skating. Rental skates are provided free. Great prizes and off-ice activities too!

WALK 150 MILES WITH THE MAYOR!www.walk150.org

Over the course of this year, I have committed to walk 150 miles to celebrate the BOISE 150 sesquicentennial. I hope to do as many of those miles as possible with residents committed to making Boise a better, healthier place to live.

I hope you’ll join me.

GetActive!

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Walk Your Way to Better HealthTrim your waistline while spending quality time with family and

friends! Take a walk on the Greenbelt, at your neighborhood park or around the block. It’s safe, simple and doesn’t require any practice.

To learn more about walking paths in your neighborhood park, please see parks.cityofboise.org and click on “Parks & Locations.”

Let’s Move Boise is a coalition of organizations working together to combat childhood obesity by increasing physical

activity and making healthy food accessible.


GetActive!

Make Time for Breakfast!

Studies show that kids who eat breakfast have better overall health, get higher test scores, and perform better in sports. Breakfast gives kids

energy they need for the day, a healthy eating pattern, and important

nutritional benefits.

Breakfast is a Smart way to Start your day!

To learn more about healthy breakfast choices, see

www.food.school.boiseschools.org or choosemyplate.gov






















www.letsmoveboise.com www.letsmoveboise.com www.letsmoveboise.com www.letsmoveboise.com

Ingredients1 cup pearl barley1 medium tomato, chopped2 medium carrots, shredded1 medium red, orange, or yellow bell pepper, seeded and chopped2 cups chopped fresh spinach3 tablespoons orange juice3 tablespoons olive or grapeseed oil2 tablespoons apple cider vinegar (or any other mild vinegar)1 teaspoon honeySalt and freshly ground black pepper


A recipe by Boise second-grader Mac Wirth was picked as the Idaho winner in the “Healthy Lunchtime Challenge,” a competition promoted by First Lady Michelle Obama’s Let’s Move! initiative, Epicurious, and the U.S. Departments of Agriculture and Education.

Veggie Barley Salad with Orange-Honey Vinaigrette Mac Wirth, 8

Cooking Instructions

Bring a large pot of water to a boil. Add the barley and cook, uncovered, until tender, about 40 minutes. Transfer to a large bowl. Add the tomato, carrots, bell pepper, and spinach and stir to combine.

In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, and pepper. Pour the vinaigrette over the barley salad and mix thoroughly. Refrigerate overnight for best results.

Makes 4 servings294 calories; 5g protein; 44g carbohydrates; 11g fat (1.5g saturated fat); 81mg sodium

IT’S A WINNER! Boise 2nd-Grader’s Recipe Selected In Nationwide Let’s Move! Contest

Stoplight Corn SaladIngredients3 whole peppers: red, yellow and green1 cucumber, diced1 tomato, diced½ green bell pepper, diced½ small onion, diced2 cups corn, fresh or frozen2 tablespoons light mayonnaise1-2 teaspoons sugar (optional)1 tablespoon lemon juice¼ cup chopped basil (optional)salt and pepper to taste

Stoplight Corn SaladIngredients3 whole peppers: red, yellow and green1 cucumber, diced1 tomato, diced½ green bell pepper, diced½ small onion, diced2 cups corn, fresh or frozen2 tablespoons light mayonnaise1-2 teaspoons sugar (optional)1 tablespoon lemon juice¼ cup chopped basil (optional)salt and pepper to taste



Preparation InstructionsPrepare whole peppers by removing stems and cutting each pepper in half, discarding seeds and membranes. Set aside. If using fresh corn, cook in boiling water for two minutes, then plunge in ice water to cool. Using a knife, slice corn off the cob. If using frozen corn, thaw out until room temperature. In a small bowl mix together cucumber, tomato, green pepper, onion and corn until combined. Add the mayonnaise, sugar, lemon juice and basil. Salt and pepper to taste. Mix thoroughly. Arrange pepper halves on plates and fill with salad mixture. Serve immediately.

Other Ideas:Add cooked quinoa, garbanzo beans, fresh chopped zucchini or shredded carrots to salad mixture. Use plain yogurt instead of mayonnaise. Top with sunflower or pepita seeds.

Preparation InstructionsPrepare whole peppers by removing stems and cutting each pepper in half, discarding seeds and membranes. Set aside. If using fresh corn, cook in boiling water for two minutes, then plunge in ice water to cool. Using a knife, slice corn off the cob. If using frozen corn, thaw out until room temperature. In a small bowl mix together cucumber, tomato, green pepper, onion and corn until combined. Add the mayonnaise, sugar, lemon juice and basil. Salt and pepper to taste. Mix thoroughly. Arrange pepper halves on plates and fill with salad mixture. Serve immediately.

Other Ideas:Add cooked quinoa, garbanzo beans, fresh chopped zucchini or shredded carrots to salad mixture. Use plain yogurt instead of mayonnaise. Top with sunflower or pepita seeds.

let's move boise public service campaign

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