Welcome to Friendlier February!

Join us in celebrating Friendlier February, a month dedicated to spreading kindness, building connections, and enhancing friendships. It's a time to reach out, share smiles, and make everyone's day a little brighter. Embrace the power of friendship!

Click here to download and print the calendar.

Why we should share our good news (not just our struggles)

A new study suggests that when people respond enthusiastically to our good news, we feel more grateful and closer to them—especially as we age.

Read more here.

Random Acts of Kindness Week February 11-17

Celebrate Random Acts of Kindness Week with RAKtivists, the heroes who transform our days with simple, heartfelt gestures. From a genuine smile at the checkout line to a good morning greeting, RAKtivists remind us of the abundant love in the world and the power of kindness. Their mission? To make kindness the norm. Join the RAKtivist community in spreading joy and inspiring change! See ideas for RAK week here.

Being Active for Just 15 Minutes May Offset Full Day of Sitting at Work

A comprehensive study involving half a million people reveals a startling connection between prolonged sitting at work and an increased risk of death, particularly from cardiovascular diseases. Unlike their continuously seated counterparts, those who are active or intermittently sitting at work don't face this heightened risk. This finding underscores the urgent need for strategies to reduce extended sitting. Read more here.

SLUSD Pet of the Month: Higgins Barloga

Meet Higgins Barloga, an adorable dog who perfectly captures the bittersweet sentiment many of our school administrators' pets might feel. Higgins recently learned that his owner, Maite Barloga, has been appointed as the acting principal at San Leandro High School for the remainder of the school year. While Higgins may look a bit sad about the long hours ahead, he's actually overjoyed for Principal Barloga. He's been her steadfast supporter through her previous leadership roles, and he understands that his affectionate snuggles and joyful wiggles will be in greater demand as the spring season progresses. We want to recognize Higgins for his unwavering companionship and thank him for keeping Ms. Barloga afloat as she steers the Pirate ship forward!

Do you know an exceptional SLUSD pet that deserves a moment in the sun and some ear scratches? Please send them over to communications@slusd.us and give us all a smile!

Vegan Dan Dan Noodles

Chopped mushrooms replace the ground meat and bring earthiness to this spicy, nutty, and tangy noodle dish.

Ingredients

• 8 ounces thin spaghetti
• 1 tablespoon peanut or vegetable oil
• 2 stalks celery (finely chopped)
• 9 ounces white button mushrooms (finely chopped)
• handful baby spinach
• 2 stalks scallions (finely chopped)

Dan dan sauce

• 2 small cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 3 tablespoons rice vinegar
• 2 tablespoons chili oil (use less if you are sensitive to hot dishes)
• 3 tablespoons soy sauce
• 3 tablespoons natural peanut butter
• 2 1/2 teaspoons sugar
• salt

Instructions

1. Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again, and transfer to a large mixing bowl.
2. In a pan over medium heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
3. Put all the ingredients for the dan dan sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
4. Add mushroom mix, spinach, and scallions to the noodles and toss well. Serve.

(Credit: the pickled plum)

Healthy Peanut Butter Fudge (4 Ingredients!)

Creamy, rich peanut butter fudge made with 4 ingredients! Naturally sweetened, healthy, and ready in 30 minutes! The perfect plant-based dessert.

Ingredients

FUDGE

• 2 cups finely shredded unsweetened coconut
• 1 cup creamy peanut butter
• 1/2 cup melted coconut oil
• 3-5 Tbsp maple syrup
• 1 pinch of sea salt (optional)
• 1 tsp pure vanilla extract (optional)

TOPPINGS (optional)

• Crushed peanuts
• Coconut flakes

Instructions

1. Line a standard 9×5-inch loaf pan with parchment paper. Set aside.
2. To a food processor, add coconut and blend on high until a creamy butter is formed – about 4 minutes. Scrape down sides as needed.
3. Add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp at a time until the desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin it with a bit more melted coconut oil.
4. Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup for sweetness.
5. Transfer the mixture to a lined loaf pan and spread it into an even layer. You can add crushed peanuts or coconut flakes on top.
6. Freeze until firm – about 15 minutes. Then use a hot knife to slice into even squares – about 2. Enjoy immediately and store leftovers in the refrigerator for up to 10 days or in the freezer for up to 1 month. If frozen, let it soften at room temperature for 5-10 minutes for the best texture/flavor.