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Student Wellness
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​Harvest of the Month:

Avocado and Carrots

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 Recipes to Try!
 ​Taco Salad
Lean and Green Fiesta Taco Salad May is National Salad Month… and the month to celebrate Mexican pride on Cinco de Mayo. So, here’s a delicious way to enjoy the flavors of Mexican cuisine, with plant-strong ingredients for better health, better learning, and a greener world! Cool Beans!
INGREDIENTS (for one large salad) 
2-3 cups romaine lettuce, chopped thin 2 Tablespoons each: red bell pepper, red onion & cilantro, finely chopped 
1/2 cup cooked/canned pinto beans (or refried beans, vegetarian style w/out lard) 
1/2 medium avocado, sliced into 
1/2 inch cubes 
1/4 cup corn (organic, non-GMO recommended) 
1/4 medium cucumber, chopped 
1 carrot, shredded 1/4 cup (or so) chunky tomato salsa 
1 Tablespoon Italian vinaigrette, or cilantro lime dressing (optional) 
2 Corn Tortillas, or a handful corn tortilla chips (organic, non-GMO recommended) 

PREPARATION 1. Heat water for steaming tortillas. While water is heating up… 2. Layer vegetable ingredients on a plate, or toss them together in a bowl. 3. Steam tortillas over hot water - or for a quick alternative method, dampen tortillas with water and heat on oven rack at 350 degrees until soft. Cut into strips, add to salad. 

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Island Students kicking off our Mileage Club Program! Way to go!​ 9/2/16

Student Wellness