Healthy children don’t happen by accident.

Strong bodies and alert minds enable children to grow strong while they learn about their world. It is the job of all of us to make sure the children get the nutrition and exercise that they need. Healthy eating habits must start early. Our classroom curriculum is designed to encourage healthy food choices.

The kitchen staff are constantly researching new recipes to keep the menu interesting as they provide wholesome meals. We have a four week rotating menu with a variety of food groups. Our menu changes several times a year to provide a variety and accommodate the changing weather in Colorado.

Organic milk is served twice a day. The infants through two-year-olds are given whole milk and the older children are served 1%.

Healthy ingredients are infused into our meals to make them more nutritious while also appealing to the children. Children are encouraged to eat fresh vegetables. However, for those children who haven’t yet learned to enjoy fresh vegetables, our sauces include ground-up veggies such as cauliflower, broccoli, zucchini, etc. Using left over fresh vegetables (that were not served) to make stock for soups helps eliminate waste while limiting additives in purchased stock. Fresh fruit is served a minimum of once a day and more often twice a day. Besides homemade breads and muffins, most main entrees served at lunchtime are homemade from scratch. Yogurt is added to meatballs for nutrition and to make them moist. Whole grain is included in most bread and in the cereal served once a week. Limiting sodium, trans fats and sugar in our meals while increasing dietary fiber will ensure a more balanced diet.