WIC supports breastfeeding as the optimal infant feeding choice!

WIC supports breastfeeding as the optimal infant feeding choice!

Wednesday, September 21, 2016

WIC Book Club: "Good Food"

Good Food is the perfect beginning reader book. The book follows a father and his son as they shop for food and cook a meal together. Children reading this book will become familiarized with simple words related to shopping, cooking and eating.

Photo from Scholastic

Reading Good Food alongside your children will encourage them to participate in shopping, cooking and reading.

What food words do your children know how to say or read? Let us know in the comments.

Wednesday, September 14, 2016

Easy Lunch for the Whole Family

Share Our Strength's Cooking Matters
Preparing or packing lunch for the whole family doesn't have to take a long time! This healthy, fast and tasty wrap provides plenty of veggies and whole grains to keep you and your family fueled until dinner. Add sliced turkey for extra protein and pack cut fruit, nuts or tortilla chips and salsa to round out this meal.

Veggie Wraps

Recipe by: Share Our Strength's Cooking Matters
Total Time: 25 minutes
Serves: 4

  • 4 large radishes*
  • 1 small carrot*
  • 1 cup salad greens*
  • 3 sprigs fresh herbs (parsley, dill, cilantro, or combination)*
  • 1 lemon*
  • 2 ounces cheddar cheese*
  • 1 large, ripe avocado*
  • ¼ cup nonfat plain yogurt
  • 3 (8-inch) whole wheat flour tortillas*
  • 5 ounces thinly sliced roasted turkey (optional)
*WIC approved items

1. Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry.
2. Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips.
3. Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces.
4. Rinse lemon. Zest using the small holes of a box grater. Cut in half and remove seeds.
5. Grate cheese.
6. Slice avocado lengthwise. Remove pit. Scoop avocado out of shell.
7. In a small bowl, use a fork to mash avocado. Stir in yogurt.
8. Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of lemon zest. Stir.
9. Warm 1 tortilla in the microwave for 30 seconds, or longer as needed.
10. Place the warm tortilla on a cutting board. Spread 1/8 avocado mixture over center of tortilla. Layer with 1/8 greens, 1/8 grated veggies, and 1/8 cheese. If using turkey, add 1/8 turkey now. Squeeze more lemon juice over the mixture.
11. Roll tortilla and toppings into a log shape. Use a knife to slice wrap into four “pinwheels.”
12. Repeat process for the other 2 tortillas. You will end up with a total of 12 pinwheels.


  • Use any of your favorite seasonal veggies in this wrap. Grate, chop, or peel into thin slices before adding.
  • Encourage children 3 and older to choose their own fillings and assemble their own wrap!

Wednesday, September 7, 2016

National Acorn Day

It's National Acorn Squash Day! Acorn squash is a hardy squash- you can store it up to three months in a cool place- and is packed with lots of vitamins.

Never cooked an acorn squash before? The Kitchn offers a great tutorial here. Once you get the hang of it, try these sweet recipe that kids and adults will both love.

Photo by Food52
Roasted Acorn Squash with Maple
Serves: 3 as a side
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes

  • 1 medium acorn squash, cored and cut into wedges*
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • Pinch of salt
  • Red pepper flakes (to your desired spiciness)
*WIC approved items

  1. Preheat oven to 400F.
  2. Toss the squash wedges in a large bowl with olive oil and maple syrup.
  3. Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooking through.
Winter Squash Dessert
Recipe by: Juju Harris of Arcadia Mobile Market
Serves: 4
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

  • 2 pounds of acorn squash, peeled and cut into small slices*
  • 4 cups milk*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
*WIC approved items

  1. In a medium saucepan, add the squash, milk, cinnamon, vanilla extract and sugar.
  2. Cover and cook over medium-low heat until the squash is tender, about 15 - 20 minutes.
  3. Serve in bowls with a spoon.