Yvette Sanker Riverol and her Environmental Group step up again!!!

I am once again featuring the good environmental work of the youths of Corozal. It is wonderful to know that the youths are being guided by a dedicated leader in keeping Corozal clean and beautiful!!!

Yesterday's Coastal Cleanup with Scouts of Belize and Oceana Belize was tiring but productive. To those who made an effort to go out to help in the clean up we are eternally grateful. Mayolita Santos, LeAnn Aldana, Karizia Sanchez, Jamil Nicholson, Samantha Moralez, Ryan Chi, Mery Moralez, Hector Loria, Gisellie Hernandez and  Team Coordinator Yvette Sanker Riverol, the help you rendered yesterday is much appreciated. Thank you! 

SEPTEMBER IS NATIONAL CELEBRATIONS MONTH IN BELIZE

September 10 was National Day in Belize as Belizeans celebrated the Battle of St George's Caye.

This week there were activities held everyday, or night as Belize approached Independence Day on September 21st!

Today the Primary school children participated by having their Rally! They marched with the bright colours of the country...Blue, White and Red! Escuela Secundaria Mexico had their Patriotic Assembly today while the Corozal Community College had theirs yesterday. Celebrating these two days is something everyone in Belize looks forward to!

A Spaghetti Squash with Mushrooms and Gruyere Cheese RECIPE FOR YOU TODAY

Spaghetti Squash with Mushrooms and Gruyere Cheese

• 1 medium-sized spaghetti squash
• 2 Tbs extra virgin olive oil
• 2 cups of button mushrooms, chopped
• 2 garlic cloves, minced
• 1 handful of flat leaf parsley, chopped
• ½ cup Gruyere cheese, grated and shaved
• Salt and pepper to taste

This is how you make it:

1. Slice the spaghetti squash lengthwise in half. Scoop out the seeds. Place each half, flesh side down, on a microwaveable plate. Microwave for about 8-10 minutes, or until the squash is tender.
2. The squash will be very hot so let it cool for around 5 minutes before you start scraping out the flesh with a fork. You’ll notice immediately that the strands look just like spaghetti.
3. While the squash is cooking, add the olive oil and garlic to a large pan over high heat and cook for about 2 minutes. Add the mushrooms to the pan and cook for about 6-7 minutes, or until dark and tender.
4. Lower the heat to medium and add the spaghetti squash to the pan of cooked mushrooms. Add the grated Gruyere and let it melt into the mixture.
5. Turn the heat off, spoon out into bowls, and add parsley and shaved Gruyere to top each dish.

A Cauliflower "Fried Rice" ON THE DIET RECIPE FOR YOU TODAY

Cauliflower "Fried Rice"
Skinnytaste.com
Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp sesame oil
• 2 egg whites
• 1 large egg
• pinch of salt
• cooking spray
• 1/2 small onion, diced fine
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions, diced, whites and greens separated
• 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Cauliflower "Fried Rice"
Skinnytaste.com
Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp sesame oil
• 2 egg whites
• 1 large egg
• pinch of salt
• cooking spray
• 1/2 small onion, diced fine
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions, diced, whites and greens separated
• 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.