Welcome to Meaningful May!

Let's find ways to be part of something bigger.  

Click here to download and print the calendar.

Four Ways We Avoid Our Feelings—and What to Do Instead

Avoiding our emotions is not good for our mental health. A psychologist explains how to break the habit and embrace your vulnerability.

Read more here.

East Bay Parks Activity Guide for May-June

Our East Bay parks provide a place for people to connect with nature away from the stresses of daily life, which is vital to maintaining physical and mental health. For many, our parks have become essential to their quality of life and general well-being. See the guide and get outside here!

National Asthma and Allergy Awareness Month

Since 1984, the Asthma and Allergy Foundation of America (AAFA) has declared May to be “National Asthma and Allergy Awareness Month.” It is a peak season for people with asthma and allergies and a perfect time to educate patients, family, friends, co-workers, and other people about allergic diseases. Learn more about allergies and asthma resources here.

May is Mental Health Awareness Month

Chances are that you know someone who is struggling with their mental health. People experiencing mental health challenges aren’t broken — they need support and care. And that begins with a conversation.

This month we have an opportunity to break the stigma around mental health by talking openly, compassionately, and kindly to each other. No one should ever struggle alone.



SLUSD partners with Claremont EAP and Care Solace to support our entire community, including you and your family. Don’t hesitate to ask for help, use the resources around you, and never give up hope.

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.

SLUSD Pets of the Month: Droopy, Marin, and Olivia Martinez Padilla

The newest member of the Personnel Services Team shares her fun furry family!

Diana Martinez Padilla joined the district office staff many months ago, and the former UC Davis Aggie (and San Leandro High School Pirate, class of 2018!) has been a delightful addition to the crew. Now we know why she's always smiling...she has a personnel team of her own at home! As would be expected from any SLUSD graduate, her pet summary was too perfect to edit, so we share it in its entirety below. Thank you, Diana!

Name: Droopy Wonka aka Drew 

Birthday: May 8, 2022

Droopy Wonka is a lovable Coton de Tulear. He became part of our family on August 13, 2022 and has since brought nothing but love and happiness into our lives. Droopy is kind-spirited and extremely playful; he never fails to lay on his back and await belly rubs by any and all strangers he encounters on his evening strolls. Amongst his favorite activities are fetch, riding passenger seat with the window rolled down, and watching Paw Patrol. He gets a kick out of chasing his feline siblings around the yard, hiding socks, and waking everyone up despite the fact that he must sleep in till noon. His favorite snacks include Starbucks Puppuccinos and classic tortilla chips! He feels his best when surrounded by nature and enjoys chasing waves.

Name: Marin (Gray)

Name: Olivia (Orange)

Birthdates: March 30, 2021

Marin and Olivia are siblings, originally from Watsonville, California. They are best friends and do nothing without each other, even grooming! They love watching The Lion King, live-action, and always try to swat the screen when they see Scar. They are both very laid back and enjoy lounging around the yard. You often find them lying in their hammocks, soaking up the sun. Their favorite season is Spring because they get to chase butterflies. In the summer, Olivia loves to perch up on our peach tree and slap the hanging peaches off their branches. Marin enjoys exploring new places and claims everything he touches as his territory. He loves to catch and bring me tiny “treasures” he finds on his many adventures throughout our neighborhood. They both love to tease Droopy and watch him struggle to climb up a tree to try and catch them. Marin and Olivia’s favorite pastime is getting pampered and cuddled by Mom. 

We want to see your pets, babies, beautiful gardens, or any other photos that give you joy! Send photos to communications@slusd.us and share the love!

Coconut Rice Bowl

Delicious Coconut Rice Bowl is healthy and adaptable! Curried jasmine rice cooked in coconut milk topped with your choice of protein, and seasonal vegetables all tossed with a simple sauce, fresh cilantro, mint, and toasted coconut flakes.

INGREDIENTS

Coconut Rice:

• 2 cups rice, (jasmine is nice but other white rice is fine.)
• 1 can coconut milk, about 400ml or 13.5 oz
• 1 3/4 cups water
• 2 teaspoons yellow curry powder
• 1 teaspoon sea salt (less if using table salt)
• 1 teaspoons ginger, minced or grated

Sauce:

• 2 tablespoons sriracha
• 1–2 tablespoons liquid aminos or lite soy sauce
• 2 teaspoons coconut sugar (or other sweetener)

Tofu and Veggies:

• 2 tablespoons coconut oil
• 16 oz tofu
• 4 garlic cloves, roughly chopped
• 2 teaspoons lemongrass, minced
• 1 teaspoon fresh ginger, minced or grated
• 1 pound asparagus, cut into 1-inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, or carrots)
• 2 green onions, chopped
• 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
• juice of a lime, about 2-3 tablespoons
• 1/4 cup fresh cilantro
• 1/4 cup fresh mint
• 1/2 cup toasted coconut flakes (unsweetened)

INSTRUCTIONS

Cook the Rice: In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon of ginger. With the lid on, bring to a simmer. And cook for 20 minutes. Turn the heat off and let sit with the lid on until ready to serve.

Make the Sauce: Whisk together sriracha, soy sauce, and coconut sugar.

Sear Tofu (or cook chicken, fish, or shrimp if using): Pat tofu dry and cut into thick strips. Heat pan to med-high. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes. Set tofu aside.

Sauté Veggies: In the same pan, add 1 tablespoon of coconut oil and sauté asparagus (or other vegetables) for about 1 minute. Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender. Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits. Cook for another minute more.

Combine: Add tofu, sauce, peas, and lime juice stirring to combine. Remove from the heat. Taste for saltiness adding more soy sauce if needed.

Serve: Place rice in the bowls with a scoop of the sautéed tofu and veggies. Liberally sprinkle mint, cilantro, and coconut flakes on top.

(Credit: Feasting at Home)

Hawaiian Haupia

Haupia is a classic Hawaiian luau dish, which just so happens to be a plant-based dessert. Haupia can be described as a cross between coconut jello and coconut pudding. If you’re unfamiliar with this dish, the correct pronunciation is “how-pi-ah.”

Ingredients

• 13.66 Oz Full-fat coconut milk, (1 can)
• 1⁄4 Cup Cane Sugar
• 4.5 Tbsp Corn Starch
• 1⁄4 Cup Water
• 1 tsp Vanilla Extract

Instructions

• Begin by pouring the coconut milk and sugar into a small pot.
• Whisk together and place on the stove on high heat.
• While the coconut milk and sugar are heating up, combine the corn starch and water to make a slurry. The slurry should be evenly mixed without any lumps.
• As soon as the coconut milk begins to boil, reduce the heat and slowly whisk in the slurry.
• Once the mixture thickens remove from heat and whisk until smooth and transfer to a pyrex dish or small baking pan to cool.
• Cool at room temp for 30 minutes, and then transfer to the fridge for 4 hours to finish cooling.
• Slice into small squares and serve chilled.