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NOVEMBER 2023                                              Features| Newsletters | Contact Us
 
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Apple-solutely A-peel-ing & Nutritious
 
Apples are one of the hallmark symbols of fall, because of their peak picking season between August and October. Apples have amazing amounts of soluble fiber which is good for digestion and disease prevention, and also contain vitamin C which strengthens the immune system. Although types of apples look and taste very differently, there are very small differences in nutrient quality between them. Next time you’re at the orchard or grocery store, use the link below to find a list (published by the American Heart Association) that will help distinguish each apple.

Preparing apples can be fun and easy; it is one of the most versatile foods because you can cook, bake, or eat it plain. When fresh, they can last up to 8 weeks in the fridge. See the infographic and link below for tips and ideas on how to use your fall stash of apples!

Reference: https://www.heart.org/en/healthy-living/healthy-eating/add-color/meet-the-apple-family
 
 
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Is it Squash or Cheese? – Sneaking Veggies In
 
Almost every parent wishes their kid(s) would eat more fruits and veggies, but it’s a task that is far more difficult than throwing carrots on the plate each meal. The drama that ensues when a child sees a colorful piece of produce is enough to shut down the house. To get through these picky phases while getting enough vitamins, minerals, and fiber, it is helpful to sneak fruits and veggies into foods children already like. Don’t be afraid to try foods time and time again, even if they make a fuss, because it takes up to 15 exposures to develop a taste for certain flavors and textures. Who doesn’t love mac & cheese or meatballs? Have you tried adding some veggies into these dishes before? Check out this link to find great ideas for first-steps at adding more veggies into your child’s (or your own) diet: https://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-eat-more-vegetables
 
 
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Nachos in November
 
Although historically a culturally Hispanic dish, it might surprise you that nachos were first created in the 1940’s in Mexico for Americans as a quick and easy snack. Now, this dish has been adapted to serve many types of cuisines on a bed of crunchy handheld foods – anything from tortillas to potatoes, and maybe a healthier version using some veggies. There’s no better to time to celebrate this tasty, innovative, and cross-cultural meal than on November 6, National Nacho Day!
 
Try out these fun renditions on our favorite meal this month!
  • Classic Corn Tortilla Nachos
  • Potato Nachos
  • Bell Pepper Nachos
  • Apple Nachos 
 
 
 
The Online School Lunch Difference
 
 
 
 
 
 
 
 
 
 
Lunch lines and school cafeterias can make it difficult for schools to maintain social distancing. With HotLunch.com, foodservice providers can utilize a classroom-based distribution system to deliver lunch straight to a student’s classroom and maintain social distancing.
 
 
 
 
 
 
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About HotLunch.com
 
HotLunch.com is the only web-based system of its kind
 
 
 
 
 
HotLunch.com is used by schools across North America! With HotLunch.com you can easily manage school-lunch administration, publish lunch menus online, receive payments, and reduce time spent on managing parent transactions, including fundraising, after-school care, volunteering, and much more.

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HotLunch.com Now Available in Spanish & French
 
 
 
 
 
 
 
Our school lunch software is now available in Spanish and French, making it easier for schools around the world to utilize our school lunch system. This update allows more families to reap the benefits of HotLunch.com.
 
 
 
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Hotlunch.com partners to educate unprivileged girls
 
 
We are proud to partner with Ainiti.org, an organization that empowers and educates underprivileged girls through technology. Thanks to you, profits from Hotlunch.com will be used to support girls in need.
 
 
 
 
 
 
 
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About the author
 
 
 
 
 
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Abbie Hebron, MS, RD, CSP, LD, CNSC
 
Abbie Hebron is a Registered Dietitian, specializing in pediatric nutrition (Certified Specialist in Pediatric Nutrition). She graduated with her Bachelor of Science in Dietetics from Missouri State University, and then attended the University of Rhode Island where she earned her master's degree. She is a member of the Academy of Nutrition and Dietetics and was the recipient of South Carolina's Recognized Young Dietitian of the Year Award in 2022. In her free time, Abbie enjoys baking, traveling, hiking, and playing tennis with family and friends.
 
 
 
 
 
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