Welcome to New Ways November!

Who says we have to wait until January to try something new? November is a great time to shake up our routines, explore fresh ideas, and discover new possibilities. Check out the calendar for simple daily ideas to get started! Click here to download and print.

November is National Diabetes Month

Did you know that more than 2 in 5 American adults have prediabetes, and most don't know it? National Diabetes Month is a great reminder to check in on your health. Small changes to your daily routine, including getting more movement, improving sleep, and making nutritious food choices, can help lower your risk of type 2 diabetes. Take a few minutes this month to learn about your risk and how you can take charge of your health.

Learn More About Preventing Type 2 Diabetes

San Leandro Unified School District's annual Section 125 (Cafeteria Plan) enrollment is here!

When was the last time you reviewed your insurance benefits? It's time to take a moment to make sure you and your family have the coverage you need. An American Fidelity account manager can help you review your benefits and plan ahead.

San Leandro Unified School District's enrollment period begins November 16, 2026, for plan year 1/1/2027 - 12/31/2027.

World Kindness Day is November 13

A little kindness can make a big difference! World Kindness Day reminds us that even small gestures of care, toward others and ourselves, can brighten someone's day. Looking for inspiration? Visit the Random Acts of Kindness Foundation for simple ways to spread kindness. And remember, being kind to yourself matters, too. SLUSD employees can access free, confidential mental health care coordination through the Care Solace website, available 24/7.

The Power of Connection

Strong relationships are good for our mental health, but finding time to nurture them isn't always easy. Claremont EAP's Support Network Building Guide offers simple ways to strengthen friendships, reconnect with loved ones, and build a circle of support. It even includes a 30-Day Connection Challenge with small daily actions to help us feel more connected. Whether it's reaching out to an old friend or sharing a coffee break with a colleague, a little connection can go a long way. Explore the Support Network Building Guide here.

November Is National Family Caregivers Month

Caring for a loved one while balancing work and everyday responsibilities can be rewarding, but also exhausting. This November is a great time to recognize the millions of family caregivers who support aging parents, partners, children, and loved ones with health needs. This year, remember that caregivers need care and support, too. Whether you're a caregiver yourself or know someone who is, take a moment to explore resources that can help make the journey a little easier. Explore caregiver resources and support here.

SLUSD Pet of the Month: Milo Martinez

Meet Milo, the ridiculously adorable pup belonging to Violeta Mariana Martinez, Parent Facilitator at McKinley Elementary School. Milo leads a very demanding life that includes chasing his ball, waiting for his banana snacks, taking aggressively long naps, and patrolling the neighborhood on his daily walks alongside his partner in crime, Nacho. It's exhausting being this cute, but somebody has to do it.

Congratulations to Milo, our SLUSD Pet of the Month! May your bananas always be ripe, your naps uninterrupted, and your Nacho always by your side.

Do you know an adorable SLUSD pet that deserves some virtual ear scratches and tail wags? Send to communications@slusd.us and share the love!

Crispy Rice Paper Dumplings

Golden, crunchy dumplings stuffed with tofu, shiitake mushrooms, carrots, and bell peppers. No complicated dough or deep frying! Dip them in a spicy soy-ginger sauce for a delicious takeout-style dinner with plenty of vegetables and plant-based protein.

Ingredients

Filling

• 1 tablespoon olive oil
• 1 carrot, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup shiitake mushrooms, chopped
• 4 scallions, thinly sliced
• 8 oz tofu, diced into small cubes
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon ground ginger

Dumplings

• 8 rice paper rounds
• 3 tablespoons olive or avocado oil, for frying

Optional Dipping Sauce

• Soy sauce
• Sriracha
• Rice vinegar
• Olive oil

Instructions

1. Prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cut the carrot and bell pepper into thin strips. Chop the mushrooms and tofu into small cubes, and thinly slice the scallions.
2. Cook the vegetables. Add the vegetables and tofu to the skillet. Sauté for 2–3 minutes until the vegetables begin to soften. Stir in the soy sauce, garlic powder, and ground ginger. Cook for another 1–2 minutes. Avoid overcooking to prevent excess moisture.
3. Assemble the dumplings. Dip one rice paper round into warm water until softened. Transfer to a flat surface and place a few tablespoons of filling in the center. Fold in the sides, fold up the bottom, and roll tightly to form a small dumpling. Repeat with the remaining rice paper rounds.
4. Pan-fry the dumplings. Heat 3 tablespoons of oil in a skillet over medium heat. Place the dumplings seam-side down and cook until golden and crispy. Carefully flip and cook the other side until crisp.
5. Serve. Enjoy immediately with your favorite dipping sauce. For a simple sauce, combine soy sauce, sriracha, rice vinegar, and a little olive oil to taste.

• Tip: Avoid oversoaking the rice paper, and leave space between dumplings while frying to prevent sticking.

Pomegranate Pistachio Chocolate Bark

This one looks fancy but requires only four ingredients! Rich dark chocolate, juicy pomegranate seeds, crunchy pistachios, and a little sea salt. It's a gorgeous fall treat with fruit, nuts, and no baking required.

Ingredients

• 4 oz dark chocolate chips (70% cacao, vegan)
• ¼ cup roasted pistachios, chopped
• ¼ cup fresh pomegranate arils (seeds)
• Pinch of coarse sea salt (optional)

Instructions

1. Prepare the baking sheet. Line a baking sheet or flat tray with parchment paper and set aside.
2. Melt the chocolate. Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
3. Spread the chocolate. Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer.
4. Add the toppings. Sprinkle the chopped pistachios and pomegranate seeds evenly over the melted chocolate. Gently press them into the chocolate so they stick. Finish with a light sprinkle of coarse sea salt, if desired.
5. Chill until firm. Transfer the baking sheet to the refrigerator and allow the chocolate to cool completely and harden.
6. Break and serve. Once firm, break the chocolate into bite-sized pieces and enjoy.

Storage

Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.