Welcome to Do Good December!

Daily actions to help you be kind and help others! This month, we're encouraging you to carry out small acts of kindness.   

Click here to download and print the calendar.

Sometimes Monday staff meetings come at the end of a long day and the start of a long week. Those Muir Falcons took on that challenge by using the monthly meeting to celebrate one another in collaboration with a "Menu of Conversations." Check out the menu!

APPETIZERS

How have you been?

Have you read any good books lately?

What song fits your mood right now?

ENTREES

What has been your journey as an educator?

What has been the best lesson you have ever taught?

What subjects besides your own would you want to teach?

DESSERTS

What do you appreciate most about your table partner?

What has been a memorable moment for you this year?

Such a delightful, delicious idea to use our time together to check in and deepen our relationships. Food, fresh flowers, and shiny tablecloths never hurt either! Nice work, John Muir!

Share your site wellness strategies with communications@slusd.us to get into the SLUSD Spotlight!

5 Indoor Workouts For When It's Just Too Cold Outside

Though we know the benefits of exercise are endless -- and we know how good it will ultimately make us feel -- Netflix and sweats just seem so much more appealing on cold winter days. This is why it's important to keep an arsenal of handy, easy-to-do indoor workouts at the ready for those freezing temps.

Read more here.

Counseling Available 24/7/365

As SLUSD employees, counselors are available to you and your family members at all times through two resources:

1. Claremont Employee Assistance Program (EAP): Call 800-834-3773 if your need is urgent, or visit their website at: https://www.claremonteap.com/

2. Care Solace: Call 888-515-0595. Support is available 24/7/365 in any language. Visit www.caresolace.com/slusdfamilies and either search on your own OR click “Book Appointment” for assistance by video chat, email, or phone.

How to Spend Your Time on What Matters Most

Get ideas for how to fill our days with happier, more meaningful moments.

Read more here.

SLUSD Guest Pets of the Month: Bunny Gurus

The Educational Services team brings bunnies to Bancroft!

Recently the SLUSD Ed Services Team brought some smiles to the Bancroft community by organizing a day of bunny therapy! As we know, animals can offer powerful emotional support in difficult times. Thank you to all of those who worked together to make this special day happen, including the team at Bunny Gurus who provided the service. See their website for adoption and donation opportunites at the link above.

We want to see your pets and hear their stories! Send your photos to communications@slusd.us and get our tails wagging!

Baked Apples

Baked apples, made with only 5 ingredients and naturally sweetened. They're low in fat, so healthy, and an absolutely delicious dessert!

Ingredients

• 3 medium apples
• 2 tablespoon maple syrup
• 2 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½-1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350ºF.
2. Peel and dice the apples.
3. Add the apples and all the remaining ingredients to a large mixing bowl and mix until well combined. You could also mix the ingredients directly in the baking dish if you want to.
4. Transfer to a baking dish (I used an 8×8 inch or 20x20 cm baking dish), cover with foil, and bake for 45 minutes.
5. Then remove the foil and bake for another 15 minutes.
6. Serve immediately with vanilla ice cream (vegan or regular) or whipped cream (vegan or regular) on top.

(Credit: Simple Vegan)

Black Bean & Butternut Squash Chili

Fall squash, veggies, and hints of chipotle powder and cinnamon make this vegan Black Bean & Butternut Squash Chili a really wonderful cold-weather warmup!

Ingredients

• 1 tablespoon olive oil or 1/4 cup water, for water saute
• 1 medium onion (any color), diced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 heaping Tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon chipotle powder, or to taste
• 1/4 – 1/2 teaspoon cinnamon, start small
• 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced
• 2 red bell peppers, cored, seeded and diced
• 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home-cooked black beans
• 1 can (15 oz) fire roasted diced tomatoes + juice
• 2 cups water or vegetable broth
• 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional
• himalayan salt, to taste

Garnish Options:

• avocado
• cilantro
• diced onions
• lime wedges
• vegan sour cream

Instructions

Stovetop:

1. In a large 5 – 6 quart pot, heat oil/water over medium-high heat, saute the onion for 5 – 7 minutes.
2. Add the spices, saute for 1 minute more.
3. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes.
4. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.

Slow Cooker:

1. Place ingredients into your slow cooker, finishing with the vegetable broth, and give a good stir.
2. Cover and cook on low for 6 – 8 hours or on high for 3 – 4 hours.
3. Taste, and season with additional salt and pepper or seasonings as needed.

(Credit: Simple Veganista)