Katie's Kids Mission Statement

To elevate child development to a new level by leading the social and emotional growth and education of young children by providing a safe, welcoming home-like environment with a caring, educated, and professional staff that promotes partnerships between parents children and other early childhood professionals. 
Upcoming Events

September 4     Closed for Labor Day
September 5     No School Day Program
September 9      Saturday Night Live at Fort Jesse 
September 26    Preschool Field Trip to Rader Farm
September 30    World Wide Day of Play - Uptown Normal 
                                   Saturday 11-3p


Upcoming Events

October 12 - Katie's Kids Annual Weiner Roast
        

Katie's Kids will be closed  in observance of
Labor Day

September 4

September 9
Saturday Night Live
Katie's Kids @ Fort Jesse
5:00 -10:00 p.m.


Need a night off? Can't find a babysitter? Check out Saturday Night Live @ Katie's Kids! Saturday Night Live is a Saturday evening full of fun for children while families go out. Children can enjoy playing, having dinner with friends, and snuggling in for a movie.  
Preschool Trip to Rader Farm
September 26

Bus leaves Katie's Kids by 9:45
Tour of the Farm at 10:30
Lunch on the Farm 
Return to Katie's Kids 1:30


please check your child's cubbie for permission slips and details about the day



Consistent is as Consistent Does...

Children need you to be consistent.  When you say something follow through.  That means you have to be very careful what you say.  Children learn to respect you when they see that you mean what you say.
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Meals to Go 
  
Tuesday Nights
      

Healthy Zucchini Bread
★★★★★

Have extra zucchini from the garden, make some zucchini bread.  Eat it fresh or freeze the bread for later.  



INGREDIENTS
  • ¾ cup roughly chopped raw walnuts or pecans (optional)
  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • ½ cup milk of choice or water
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + more to swirl on top
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini (you'll need 1 small-to-medium zucchini, about 7 ounces-if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
INSTRUCTIONS
  1. Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9" x 5" loaf pan to prevent the bread from sticking.
  2. Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
  3. In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
  4. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
  5. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  6. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
  7. This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
★★★★★

This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Author: Cookie and Kate