Thursday, May 31, 2012
Wednesday, May 30, 2012
Join the Y Today!
Preschool and Summer Camp Begin June 4th
Make sure to sign your little ones up for Preschool and KinderCamps and the Boone YMCA! Camps begin June 4th.
Tuesday, May 15, 2012
YBuddies Report
Adieux Drew
As school draws to a close this year, we have to say good bye to staff members who have become good friends. Drew's last day was Friday and the YBuddies celebrated Drew with Subs and Ice Cream Cones. Thanks Drew for all you did for the Boone Community, and the amazing impact you made on the YBuddies.
As school draws to a close this year, we have to say good bye to staff members who have become good friends. Drew's last day was Friday and the YBuddies celebrated Drew with Subs and Ice Cream Cones. Thanks Drew for all you did for the Boone Community, and the amazing impact you made on the YBuddies.
Tuesday, May 8, 2012
Friday, May 4, 2012
YBuddies Report
We sadly say goodbye to our YBuddy Leader Josh today. Josh will be continuing his career at Disney World in Orlando Florida. Josh will be working in Magic Kingdom Park with the Big Thunder Mountain Railroad. We wish you well with your Magical Journey. The YBuddies celebrated Josh today with pizza and root-beer floats!
Thursday, May 3, 2012
Recipe of the Week
Lemon Lovers’ Asparagus
2 bunches asparagus, tough ends trimmed
2 lemons, thinly sliced
2 tablespoons Grand
extra-virgin olive oil
4 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Preheat oven to 450 degrees.
2. Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
Nutrition facts per serving: 91 calories, 7g fat, 1g saturated fat, 5g monounsaturated fat, 0mg cholesterol, 302mg sodium, 241mg potassium, 9g carbohydrate, 0g added sugar, 4g fiber, 2g protein.
90% daily value Vitamin C, 42% daily value Folate, 25% daily value Vitamin A Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 fruit, 1-1/2 fat
Source: adapted from Eating Well, Inc. and Hy Vee
2 bunches asparagus, tough ends trimmed
2 lemons, thinly sliced
2 tablespoons Grand
extra-virgin olive oil
4 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Preheat oven to 450 degrees.
2. Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.
Nutrition facts per serving: 91 calories, 7g fat, 1g saturated fat, 5g monounsaturated fat, 0mg cholesterol, 302mg sodium, 241mg potassium, 9g carbohydrate, 0g added sugar, 4g fiber, 2g protein.
90% daily value Vitamin C, 42% daily value Folate, 25% daily value Vitamin A Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 fruit, 1-1/2 fat
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