National EMPATHY week (22nd-26th February)
The Youth Sport Trust’s (YST) London Inclusion lead schools are working together to support schools to develop young people’s empathy skills through inclusive Sport linked to the Paralympics. This will be delivered through the Inclusion Learning & Discovery Personal Challenge days.
Learning and Discovery AT HOME resource –
For those young people remote learning, the Learning & Discovery Festival AT HOME resource allows young people to experience the Challenge Days and have a taste of a few Paralympic sports. The complete range of resources can be found here
The challenges have been designed to play individually (or with other members of the household) using simple materials and spaces that can be found in and around the home.
Learning and Discovery SCHOOL BASED resource –
Place2Be provides mental health support and training to schools to improve the emotional wellbeing of pupils, families, teachers and staff.
Free resources can be adapted for use in school, for home-schooling, online lessons or independent learning.
Here are some more simple wellbeing activities you can try at home with your children
Keep up your spirits by setting these scavenger hunt challenges.
They can be done indoors or outside.
Can you get your children to make up their own scavenger hunt challenge?
Here are some simple healthy recipes that you can make with your children at home
Breakfast – Scrambled Eggs on Mega Mushrooms
2 red peppers, deseeded and sliced
4 very large mushrooms, stalks removed
4 tbsp skimmed milk
2 tsp lower-fat spread
12 cherry tomatoes, halved
4 wholemeal pittas
Freshly ground black pepper
Preheat the grill. Arrange the sliced peppers and mushroom caps on the grill rack and grill them for 4 to 5 minutes, turning once. Beat the eggs and milk together. Chop the mushroom stalks.
Melt the lower-fat spread in a non-stick saucepan and add the eggs and mushroom stalks, stirring with a wooden spoon to set and scramble the eggs. Add the grilled peppers and cherry tomatoes, and cook for a few more seconds.
Meanwhile, warm the pitta bread in a toaster or under the grill. Warm 4 serving plates and place a mushroom on each one. Share the scrambled egg mixture between them and season with black pepper. Serve with the warm pittas.
Lunch – Mac n Veg Slices
1 tsp vegetable oil
1 pepper, any colour, deseeded and chopped
1 small courgette, grated
100g frozen peas (or sweetcorn)
2 tbsp semi-skimmed or 1% fat milk
50g grated reduced-fat cheddar
2 tsp dried mixed herbs
1 pinch ground black pepper
Salad, to serve
Cook the macaroni in boiling water for 10 to 12 minutes, until just tender. Rinse with cold water to cool it quickly, then drain thoroughly.
You could use cooked potatoes instead of pasta. You'll need about 225g, chopped into chunks.
Heat the vegetable oil in a non-stick frying pan and stir-fry the pepper for 3 to 4 minutes. Remove from the heat and add the courgette and frozen peas or sweetcorn. Add the macaroni and mix well.
Beat the eggs and milk together, then stir in the reduced-fat cheese and dried herbs. Season with black pepper. Pour into the frying pan and cook over a low heat for 4 to 5 minutes, without stirring, to set the base. Meanwhile, preheat the grill to medium-high.
Put the frying pan under the grill and cook for 4 to 5 minutes until the surface has set and is golden brown. Serve hot, warm, or cold, cut into wedges – with some salad on the side.
Dinner – Home Style Fish n Chips
4 potatoes, scrubbed, each cut into 8 wedges
1 tbsp vegetable oil
75g dried white or wholemeal breadcrumbs
1 egg, beaten with 2 tbsp cold water
4 fillets skinless white fish, like haddock, cod or pollock
Swappable or optional
300g mushy peas
1 pinch ground black pepper (optional)
You can use any frozen, fresh or canned peas if you don't have mushy ones.
Preheat the oven to 200C/fan oven 180C/gas mark 6. Lightly grease a baking sheet with a little vegetable oil.
Put the potato wedges into a roasting tin. Add the remaining vegetable oil and toss to coat. Season with black pepper. Transfer to the oven to bake for 35 to 40 minutes, turning them over after 20 minutes.
Not peeling the potatoes means you get more fibre in your diet - and they're quicker to prepare.
Meanwhile, sprinkle the breadcrumbs onto a large plate. Season with a little pepper. Dip each fish fillet in the beaten egg, then coat in the breadcrumbs. Place on the baking sheet, then transfer to the oven when you turn the potatoes, so that it cooks for 15 to 20 minutes. To check that the fish is cooked, it should flake easily when tested with a fork.
Look out for dried breadcrumbs flavoured with lemon or spices to add extra flavour to the fish, or add some finely grated lemon zest or a pinch of paprika to plain dried breadcrumbs.
Heat the mushy peas in a saucepan, then serve with the fish and chips.
We hope you find the resources above useful and enjoyable. Below you will find more resources to help you keep your family healthy and active during lockdown.