Nutrition Program

Our Chef and Food Educator derives inspiration from organically grown, local, sustainable produce, student interest and special needs, the work of Alice Waters, and other local farm-to-table chefs to create the Little Owl Preschool weekly menus. The Chef makes lunch, and two snacks daily, using student collaboration whenever possible. Menus are based on local and sustainable, produce, fish, hormone-free dairy, whole grains, and simple recipes to make fresh and flavorful food. Meals are served family style so that students can engage with food and learn skills to become independent. Little Owl Preschool is a peanut-free environment.


Our Menu

Little Owl is a proponent of the culinary philosophy that maintains cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. The Little Owl kitchen advocates for a food economy that is "good, clean, and fair." We collaborate with a community of local farmers whose dedication to sustainable agriculture assures our kitchen a weekly supply of fresh and delicious ingredients.

In September 2012 Little Owl Preschool became part of The Edible Schoolyard Project http://edibleschoolyard.org/program/little-owl-preschool. Our teachers engage students in an “eco-gastronomic” curriculum. By actively involving students in all aspects of the food cycle, The Little Owl Edible Schoolyard is an education program that instills the knowledge and values needed to build a humane and sustainable future. Little Owl Preschool integrates gardening, cooking, and sharing meals and snacks into the core curriculum. We use food traditions to teach, nurture, and empower preschool students.

The following principles are used for menu planning guidelines:

  • Appropriate portion sizes for each required meal component set by U.S. Department of Agriculture guidelines of the Child and Adult Care Food Program.
  • Consideration of students food allergies and special needs.
  • Local, seasonal, and sustainable produce.
  • Collaboration with the curriculum and planning of the Little Owl Preschool teaching staff and students.
  • Guidelines and menu ideas from farmtopreschool.org
  • Using Alice Water's Edible Schoolyard Project as a model.
  • Recipes, experiences, and thoughts from "The Languages of Food", by Reggio Children, "The Art of Simple Food" and " Edible Schoolyard", by Alice Waters.
  • Ideas and recipes from local farm-to-table chefs and farmers.

Some of the ways in which we involve our students in food preparation, learning, and enjoyment: :

  • Engage the senses: smell the aromas, notice the colors, feel, compare & contrast textures
  • Discuss presentation
  • Discuss seasonality
  • Cultivating, planting, harvesting
  • Prepare ingredients, organize components of a recipe, meis en plas
  • Practice safe and healthy food preparation habits
  • Combine ingredients together
  • Add spices to taste
  • Set the table together, present the dish
  • Practice closure of a meal by cleaning up and practicing gratitude and reflecting on the food
  • And so much more -- the combination of possibilities are endless!

Our Reggio-inspired kitchen is a place of symbolic and cultural significance, expressing care, attention to our community, and the value of differences in customs and traditions. Our kitchen is open to students, teachers, and families. Several of our parents volunteer to help the chef in preparation, clean-up, and facilitating student involvement, thus opening the rich, fragrant, and delicate dialogue between children and the kitchen to their families and home kitchens as well.

For a printable version of the menus, CLICK HERE

Menu: October 16th - October 20th
  Continental Breakfast Bar:
7:00-7:50 AM ONLY
(FULL TIME ONLY)
Morning Snack:
10:30 AM
Lunch:
11:45 AM
Afternoon Snack:
2:30 PM
Monday:
  • Gluten-free cereal
    Blueberries
    rBst-free milk
  • Tillamook cheddar and mozzarella bites
    Multi-grain crackers
    lemon-cucumber water
  • Tomato and vegetable soup
    with quinoa
    mini grilled cheese sandwiches
    fuji apples
    rBst-free milk
  • Pita chips
    watermelon
    blueberry-basil water
Tuesday:
  • Cheddar scrambled eggs
    Whole grain toast
    rBst-free milk
  • Sourdough crostini
    Goat cheese spread
    pears and honey
    Plum-ginger water
  • Ginger chicken and broccoli stir-fry
    coconut jasmine rice
    fresh pineapple
    rBst-free milk
  • Guacamole
    Organic corn chips
    ornage-ginger water
Wednesday:
  • Gluten-free cereal
    Blueberries
    rBst-free milk
  • Crunchy veggies
    lemon-garlic hummus
    Basil-orange water
  • Butternut squash mac 'n' cheese
    Romaine salad with vinaigrette
    Pears
    rBst-free milk
  • Olive oil and sea salt popcorn
    Valencia orange wedges
    mint-strawberry water
Thursday:
  • Multi-grain waffles
    Fresh fruit
    rBst-free milk
  • Cantaloupe wedges
    Spiced yogurt
    cirtrus-basil water
  • Curried lentils with coconut milk
    herbed quinoa
    Garlic pita bread
    Cucumber raita
    Fresh fruit
    rBst-free milk
  • Sweet and spicy cucumber spears
    Herbed dip
    Lemon-pear water
Friday:
  • Oatmeal with cinnamon and raisins
    Fresh fruit
    rBst-free milk
  • Toasted mini bagels
    Cream cheese
    Strawberries
    lemon-lime water
  • Taco Friday!
    Cheddar and spinach quesadilla
    Slow simmered black beans
    Pico de gallo
    Fresh fruit
    rBst-free milk
  • Graham crackers
    Dried fruit mix
    Cinnamon cream cheese
    raspberry-basil water
Our menu is eggless on Monday, Wednesday, and Friday in an effort to be more inclusive for those with food allergies
Menu: October 23rd - October 27th
  Continental Breakfast Bar:
7:00-7:50 AM ONLY
(FULL TIME ONLY)
Morning Snack:
10:30 AM
Lunch:
11:45 AM
Afternoon Snack:
2:30 PM
Monday:
  • Gluten-free cereal
    Blueberries
    rBst-free milk
  • Sourdough crostini
    Blue cheese spread
    pears and honey
    Apple-ginger water
  • Turkey wraps in whole wheat lavosh
    with carrot cream cheese
    Romaine salad with broccoli, carrots,
    and Italian dressing
    rBst-free milk
  • Oven baked sweet potato fries
    Whole grain mustard dip
    Hibiscus-orange water
Tuesday:
  • Cheddar scrambled eggs
    Whole grain toast
    rBst-free milk
  • Buckwheat griddle cakes
    Yogurt
    Roasted pears and raisins
    ginger-lemon water
  • Japanese soba noodle salad
    with seared tofu, carrots, and
    mixed lettuces
    Ginger-citrus vinaigrette
    Fresh fruit
    rBst-free milk
  • Organic egg salad tea sandwiches
    on whole grain bread
    Grapes
    Lime-basil water
Wednesday:
  • Gluten-free cereal
    Blueberries
    rBst-free milk
  • Graham crackers
    Dried fruit mix
    Cinnamon cream cheese
    raspberry-basil water
  • Spinach and goat cheese quesadillas
    slow cooked pinto beans
    Avocado and pico de gallo
    Fresh fruit
    rBst-free milk
  • Olive oil and sea salt popcorn
    Valencia orange wedges
    mint-strawberry water
Thursday:
  • Multi-grain waffles
    Fresh fruit
    rBst-free milk
  • Crunchy veggies
    Herbed yogurt dip
    Pear-ginger water
  • Marinara, mozzarella, and basil pizza
    on whole wheat crust
    Green salad with vinaigrette
    Fresh fruit
    rBst-free milk
  • Pita chips
    Fuji apple wedges
    blueberry-basil water
Friday:
  • Oatmeal with cinnamon and raisins
    Fresh fruit
    rBst-free milk
  • Sweet and spicy cucumber spears
    Herbed dip
    Lemon-pear water
  • Roasted butternut squash soup
    Garlic naan bread
    Mixed lettuces with carrots, cucumber,
    and vinaigrette
    rBst-free milk
  • Guacamole
    Organic corn chips
    orange-ginger water
Our menu is eggless on Monday, Wednesday, and Friday in an effort to be more inclusive for those with food allergies

Accommodations/food substitutions will be made for dietary restrictions when applicable.
Some vegetables, & herbs organically grown on site.
Subject to change with availability of ingredients, please see kitchen white board for updates!

Copyright © 2007. All rights reserved.
Little Owl Preschool, Inc.
3426 Linden Avenue, Long Beach, CA 90807