Canteen

Hi everyone

Thanks to the wonderful helpers who assisted me at Tuesday's Kindness Day Lunch - Debbie, Nic, Tamara and Troy. We sent out 191 orders - phew! Remember - the vouchers gifted to your friend for Frozen Fruit Cups must be redeemed before the end of Term 1 :)

Volunteers in Term 2:

I'm already planning the Term 2 roster - the time is certainly speeding by! I would absolutely love around 10 extra helpers - particularly on Fridays. Please ask and outsource to extended family members if you are unavailable. We currently have Mums, Dads, Aunties and even ex-RHPS parents. Everyone is made to feel comfortable and welcome.

 Please email me at: wendy.schilling@education.vic.gov.au  or leave your contact details at the office if you would like to be added from Term 2. Thanks!

Volunteer of the Week:

Because we have celebrated Kindness Week in the canteen this week, I thought it was timely to start a new section in the newsletter thanking one of my volunteers who has gone above and beyond or shown kindness and or empathy while in the canteen.

This week I would like to acknowledge Debbie Hughes-Gage who worked frantically on Tuesday, helping at the EXTREMELY busy kindness lunch and then backed it up by running the canteen on Wednesday while I was at an appointment. Deb is always calm, kind and lovely to work with. Thanks Deb for being wonderful! 

Recipe of the week:

Banana & Choc Chip Muffins (makes 12)  

recipe from Ambitious Kitchen

Ingredients

• 1 1/2 cups wholemeal plain flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or melted coconut oil
• 1 egg
• 1/2 cup nonfat plain greek yogurt
• 1 tablespoon unsweetened almond milk
• 1/2 cup chocolate chips

Instructions

Preheat oven to 160 deg. Spray 12 cup muffin tin with cooking spray. In a medium bowl, whisk together flour, baking soda and salt.

Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.

Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. 

Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and are great the next day.

Let me know if you try this recipe - it's yum!

Talk soon

Wendy