Healthy Cooking Dance Edition

Last week's healthy cooking turned into a dance party. While our cookies and sweet potato fries baked in the oven, some people made snowflakes while others danced. Check out the photos and a video of our shuffle pro, Kiersten Nottaway. She's awesome!

Earring Making

Last week we had a special guest, Michelle Lacombe, artist and crafter extraordinaire, here in Waswanipi. She helped us with an earring making workshop. Thanks Michelle! Later in the week some other people also wanted to make earrings so we had a second workshop.

Youth Chief, Freddie Dixon, reading the student newspaper

Healthy Cooking & Birthday Planning

This week in healthy cooking, we made sweet potato frittatas. As we waited for our treat to finish baking in the oven, we made a huge poster for Skye’s birthday. Ultimately, both our poster and the frittata came out looking amazing!

Newspaper: 2nd Edition

The second edition of WJHMS's newspaper has hit the stands. Look for it around Waswanipi or download it here as a PDF. This edition focuses on healthy living in celebration of Diabetes Awareness Month.

Snow Sculptures

After the big snowfall over the weekend, students were excited to start building snow forts and snow sculptures after school. The snow was a little soft and powdery, but we gave it our best effort anyway!

High School Dance

On Friday, November  18, the W.J.H.M.S. student council held a dance in the high school gymnasium. With Robin Gull-Saganash as the DJ and Manoel Dixon as the Emcee, the night was a blast. In addition to a whole lot of dancing, there was a dance crew dance-off, a limbo competition, a freeze-dance competition and many other games. The student council had so much fun putting off this event that many members decided to help out the following evening with the community dance at the Youth Center. Thanks student council members for these two wonderful events! Photos to come shortly - check back soon!

Tofu???

Yes tofu! We tried tofu stir fry in healthy cooking - it was an exciting treat for the vegetarians in the group, and a brand new experience for a number of people. If you want to try and make it at home yourself here is the recipe. 

5 oz firm tofu, cut into thin strips

2 cloves of garlic, minced

1 slice of ginger

¾ cup sliced onion

1 cup broccoli florets

1 cup carrot, cut into bite-size pieces

½ cup julienned red bell pepper

½ cup water

¼ cup black bean garlic sauce

1 tablespoon green onion (optional)

1.     Heat a skillet over medium high heat. Brown tofu on both sides with a little bit of oil, then remove from pan and set aside.

2.   Add onion, ginger and garlic to wok and sauté for 1 minute. Add broccoli, carrots, and red pepper; stir-fry until tender-crisp, about 5 minutes. Return tofu to work and stir in water and sauce. Heat until bubbling.

3.   Transfer stir-fry to serving platter and sprinkle with green onion if using. Serve with rice or noodles for a larger meal.