10/21/2026
Today was the first day back to the Maliseet Headstart for the Community Health Education Department. We began our nutrition education with My Plate and identifying the food groups.
We read “The Vegetables We Eat” by Gail Gibbons. The kids learned about the different groups of vegetables- leaf, bulb, flower bud, root, tuber, stem, fruit and seeds. We also learned about farming, gardens and our favorite vegetables.
For snack the kids had pumpkin cake with vanilla Greek yogurt and homemade apple cinnamon chip granola.
Recipe below:
Ingredients
1 box Pillsbury Pumpkin Quick Bread Mix (14 oz)
3/4 cup 100% pure pumpkin purée (not pumpkin pie filling)
1/2 cup plain nonfat Greek yogurt (I used vanilla flavored)
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ginger
1/2 teaspoon cinnamon
2–4 tablespoons milk, only if needed
Optional: 1/4 cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan.
In a mixing bowl, whisk together pumpkin purée, Greek yogurt, eggs, applesauce, and vanilla.
Stir in the pumpkin bread mix, pumpkin pie spice, and cinnamon.
Mix just until combined. If the batter is extremely thick, add milk 1 tablespoon at a time. It should be thick but spreadable.
Fold in chopped nuts if desired.
Spread into the prepared pan.
Bake for approximately 25–35 minutes, checking at 25 minutes. A toothpick should come out without wet batter.
Allow to cool before slicing.
