Join Us in Atlanta on July 11, 2014 in Atlanta

Dance Towards Health, Inc. @ Camp Strong4LIfe

Tonight  we had the opportunity to work with the children at Children's Healthcare of Atlanta's Camp Strong 4Life Activity Fare!!! 3 Groups in 90 mins. Whew! The children were awesome and so full of life. We're helping to advance Health Education, one child at a time! #DanceTowardsHealth 

Food and Drug Administration is currently deliberating on how to enhance the usefulness to consumers of point-of-purchase nutrition information. This includes information on the main display panel of food products, called "front-of-pack" labeling. The new labeling provides 65 million parents in America with easy access to the information they need to make healthy choices for their children.


you can find out more information on www.gmaonline.org

DTH is Partnering with The Adidas Store@ Lenox Square Mall in Atlanta for our 1st Community Kick-Off Event!!!

Dance towards Health Inc.started work with the city of Atlanta Parks and Rec today !!!
featured in this picture is our CEO/founder India Gaston(on the right ) , And DTH Vice President of Special projects Ijaha Dorsey

Edamame Succotash

Edamame, with its sweet taste and crunch, is a surprising kid favorite. It makes a hearty addition to this summer staple. If you can't find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Let the kids pick and choose what goes in this dish. They don’t like onions? Leave them out. Teenager going vegetarian? Leave out the bacon. If they make some of the decisions they’re more likely to eat it.


so try this out and remember its always great to have your children work along side you in the kitchen it helps them develop healthy eating habits and makes them less likely to want take-out food.

Ingredients 

1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil
Preparation

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil enjoy !

If  you are deciding to try or have tried this great summer recipe please leave a comment below on how you feel or felt about it  thanks :) #DTH

notes from chef April : you can also substitute the pork bacon for turkey or beef bacon

Think you can’t serve vegetables other than corn and mashed potatoes to kids or picky eaters? This is a veggie side dish or main dish that sneaks in veggies and worth a try on stubborn diners. When possible, let kids help out in the kitchen, challenge them to try new foods by taking them to the store and letting them pick a new veggie to try, or offer vegetables in new ways.

In this recipe for Pasta with Winter Squash , butternut squash breaks down as it cooks to create a smooth, hearty sauce for the pasta. Pasta, a pro at pleasing kids, dressed with a vegetable-based sauce, is sure to please veggie-seeking parents and picky kids all at once.

Ingredients

• 1 tablespoon chopped fresh sage
• 1 teaspoon olive oil 
• 1 garlic clove, minced
• 2 1/2 cups water, divided
• 1 pound butternut squash, peeled, seeded, and 
• shredded
• 1 teaspoon sugar 
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 12 ounces uncooked penne (tube-shaped pasta)
• 1 cup (4 ounces) finely shredded Parmesan cheese, divided 

Preparation

1. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add sage, remove from heat. Remove from pan, and set aside.
2. Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan. Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
3. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl. Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. 
4. Other pasta choices that you can use are wheat pastas or veggie pastas , there are also options for gluten free if that's your current diet but they are all enjoyable when used in this recipe i hope you enjoy it and please leave a comment below on our page if you have or are choosing to try this out thanks :)#DTH