Healthy Fontana

Mobile Fresh Bus

This program aims to promote healthy eating habits by offering access to quality produce and household items with location convenience and product freshness.

Healthy Fontana, in partnership with Family Services Association, introduces Mobile Fresh, a grocery store on wheels.

Mobile Fresh is every Tuesday.
Cash, Debit/Credit, and EBT accepted.

Two locations:
Pacific Electric Trail (corner of Seville Ave and Sierra Ave)
Hours: 8:30am - 9:15am

Fontana Community Senior Center
16710 Ceres Ave,
Fontana, CA 92335
Hours: 9:30am - 10:15am

Healthy Jr. Chef Cooking Class

The Jr. Chef Cooking class is a fun and interactive  class that provides a hands-on experience for children in cooking and preparing healthy dishes and snacks.

Themes include:
1. Nutrition
2. Safe food handling
3. Sanitation
4. Proper utensil use

Parental supervision is mandatory.
Location:
Shady Trails Park House
15800 South Park Lane
Fontana, CA 92336

Program Details:
Third Saturday of each month
3:00 pm - 4:00 pm | Ages 8-14

Dates:
April 21st, 2018
May 19th, 2018
June 16th, 2018

Healthy Fontana will be offering Jr.Chef Classes during the summer. 

Program Details:
Parental supervision is mandatory.

Location:
Sienna Apartments
7807 Juniper Ave,
Fontana, CA 92336
Time: 4:00 to 5:30 pm

Dates:
July 18th, 2018
August 15th, 2018

Registration:
Classes are $3/class.*  
* $2 administration transaction fee may apply
Pre-registration is required.

Register at any City of Fontana Community Center or online.

Pumpkin-Carrot Cake

Ingredients:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 tablespoons butter, melted
1 tablespoon grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
Cooking spray
2 tablespoons coarsely chopped walnuts

Preparation:
Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot, and cranberries. Spoon batter into an 8-inch square baking pan coated with cooking spray or a muffin pan. Sprinkle with walnuts. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar

Yield: 12 cupcakes or 1 square

Nutrition Information:
CAL 210; FAT 6.4g ; PROTEIN 3.7g; CHOLESTEROL 31mg; CALCIUM 64mg; SODIUM 233mg; FIBER 2.6g