Healthy Fontana is a community-based and award-winning program that promotes a healthy lifestyle and teaches smart nutrition choices. It promotes an active community lifestyle, improving the quality of life for Fontana residents of all ages.
Join us for the 1 Year Anniversary Event of Fontana Walks on Saturday, August 18th, 2018 at Steelworkers' Auditorium at 7:00am.
For more info. on how to register and be part of the event, visit the Fontana Walks page here.
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
The Healthy 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.
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
For more information about our programs and events contact us at (909) 350-6542 or email.