The Health Benefits of Coconut Oil

12.17.14

 

Since many consider coconuts as just an ice cream topping or ingredient in candy bars, they’ll be pleasantly surprised by the number of health benefits of coconut oil.

 

Good Saturated Fats

Although you may have heard about the high source of saturated fats in coconut oil, what you don’t hear is that these saturated fats are actually good for you.

Coconut oil has medium-chain fatty acids instead of the long-chain fatty acids in cheeses or Oreos. Your body metabolizes these medium-chain fatty acids differently. For example:

  • They can be used as an energy source which allows you to burn more fat.
  • They make coconut oil more filling and can reduce your hunger. This also increases your body’s metabolic rate, burning more energy and losing weight.
  • They can also turn into ketone bodies which have therapeutic effects on brain disorders like epilepsy or Alzheimer’s.

 

Lauric Acids and Preventing Infections

Coconut oil holds lauric acids which can kill harmful pathogens like bacteria, viruses and fungi. Thus, coconut oil can potentially prevent infections.

 

Beauty

Coconut oil is one of the best natural nutrients for your body. Here are just a few ways it can be used for beauty:

  • It protects against hair damage, keeps you free of dandruff and leaves your hair shiny.
  • It’s a great moisturizer for healing flaky, dry skin. It can even help heal skin after an injury or infection.
  • Lightens age spots when applied directly to the skin.
  • Prevents premature aging and is similar to a sunscreen, blocking 20% of sun’s UV rays.
  • Prevents stretch marks during pregnancy.

 

There are several other benefits of coconut oil outlined here on Wellness Mama.

 

Share the ways you use coconut oil!

posted by Jenna T. on 12/17/14  /  Tags: , , ,  /  Leave a Comment

Weekly Recipes: Bread Stuffing with Bacon and Apples

11.10.14

With fall in full force and the holidays just around the corner, we went on the hunt for stuffing recipes and found this gem from Applegate Farms.

Who can say no to a stuffing that includes bacon and apples?

Bread Stuffing with Bacon and Apples

 

Ingredients

  • 1 lb French bread, cut into 1/2 inch cubes
  • 1 tbsp olive oil
  • 1 (8-oz) package of Applegate bacon, chopped
  • 2 leeks, trimmed and chopped
  • 3 large apples, cored and chopped
  • 1 tbsp thyme leaves
  • 3 cups turkey or chicken stock
  • 3 large eggs, lightly beaten
  • salt and black pepper
  • 2 tbsps finely chopped parsley, for garnish

 

Directions

1. Spread the bread cubes on a baking sheet and keep out overnight to dry. Transfer to a large bowl and set aside.

2. Preheat the oven to 375 degrees and butter a large gratin dish.

3. Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and leeks and cook, stirring occasionally until leeks are softened and bacon is crisp, 10 to 15 minutes.

4. Add the apples and thyme leaves, cover and cook until the apples soften, about 5 minutes. Remove from heat.

5. Add the bacon mixture to the bread and toss together. Season to taste with salt and pepper.

6. In a bowl, whisk together the stock and eggs, then pour evenly over the bread mixture. Toss together until evenly moistened. Transfer the stuffing to the buttered gratin dish and cover tightly with a piece of buttered aluminum foil.

7. Bake the stuffing for 30 minutes. Remove the foil and continue to bake until the top is crisp and golden brown, about 15 additional minutes.

8. Garnish with parsley and serve.

 

We hope you enjoy this recipe but be sure to share your favorite stuffing recipes with us!

posted by Jenna T. on 11/10/14  /  Tags: , , ,  /  Leave a Comment

The Art of Juicing: Kid Friendly Recipes

10.27.14

 

For this post of our juicing series, we bring you Kid-Friendly juicing recipes. These recipes will give your children a tasty way to drink those fruits and veggies. We all know how quick those juice boxes can go at a summer barbecue, so add this to the menu and watch your children drink healthy!

A few tips when juicing for children:

  • Consult with your doctor when the best time is to introduce juice to your child’s diet. Most mothers start introducing juice between 1-2 years of age.
  • You may want to dilute the juice with water so it is less strong.
  • Try to keep your child’s juice intake between 5 – 8 fl. oz in one day and only a few of the stronger juices (i.e with kale, spinach, beets) to 2-3 times a week.
  • We do not recommended juice fasts for children.

 

“Ready, Steady, Go!” from The Juice Master 

2 apples (Golden Delicious or Royal Gala)

1 small raw beetroot

1 small broccoli stem

1/2 celery stick

1 inch slice cucumber

1/2 inch slice pineapple

1 lime peeled

ice

Directions: Put one apple in your juicer’s chute followed by beetroot, broccoli, celery, cucumber, pineapple, lime and second apple. Juice everything and pour over ice to cool.

 

The Red (yields 8oz)

1 cup spinach

2 carrots

1 tomato

1 apple

Directions: Wash spinach and cut carrot, tomato and apple into manageable juicing pieces. Juice ingredients together and serve.

 

Apple-Grape Juice (yields 1 cup)

2 apples

small bunch of grapes

 

Cucumber Pear

small handful of watercress or arugula

1 cucumber (with skin)

2 pears

Directions: Wash watercress or arugula and cut cucumber and pears into manageable juicing pieces. Juice ingredients together and serve.

 

Green Citrus

1 small handful of spinach

2 sticks of celery

2 oranges

Directions: Peel oranges, wash spinach and cut celery into manageable juicing pieces. Juice ingredients together and serve. If you think this is too green tasting for your kids, add more orange or dilute it with sparkling water to make it bubbly like soda.

 

Another tip for those green juices, tell your children it’s like the Nickelodeon green slime, or “monster juice”. A creative name can go a long way to get them even more excited to drink these healthy recipes!

posted by Jenna T. on 10/27/14  /  Tags: , ,  /  Leave a Comment

Weekly Recipes: Cod with Peas and Bacon

10.23.14

Looking for a new recipe to spice up your weekly menu? For this “Weekly Recipes” post, we give you Cod Fish with Peas and Bacon from Applegate.

Ingredients

  • 6-oz Applegate Natural Sunday Bacon (strips separated)
  • 2 tablespoons butter
  • 4 6-oz skinless cod filets
  • 1 bunch scallions, trimmed, with white and green parts chopped separately
  • 2 cups frozen peas, thawed
  • 1/4 cup white wine
  • 1 cup heavy cream
  • Salt and freshly ground black pepper

Directions

  1. Cook the bacon in a single layer in a large skillet over medium heat, turning the strips often, until browned and crisp, about 10 minutes.
  2. Drain the bacon on paper towels and pour off all but about 2 tablespoons of the bacon fat from the skillet.
  3. Return the skillet with the bacon fat to medium heat and add butter.
  4. When the butter has melted, add the cod and cook until browned on each side and just cooked through, about 4 minutes per side.
  5. Transfer the fish to a plate and set aside.
  6. Add the chopped white parts of the scallions and the peas to the skillet and cook for one minute.
  7. Stir in the wine, scraping any browned bits stuck to the bottom of the skillet with a wooden spoon.
  8. Let the sauce boil for one minute, and then stir in the cream.
  9. Boil the sauce until slightly thickened, 8 – 10 minutes.
  10. Return the fish to the skillet and let cook until heated through, about 2 minutes.
  11. Add the chopped scallion greens and season to your taste with salt and pepper.

Crumble the bacon over the fish just before serving for the cod dish that will make you famous

posted by Jenna T. on 10/23/14  /   /  Leave a Comment

Weekly Recipes: Chicken and Risotto Casserole

10.10.14

For this “Weekly Recipes” post, we give you a chicken and risotto casserole, courtesy of Applegate.

Ingredients

  • 2 boxes Applegate Natural Chicken Patties
  • 1 cup grated parmesan cheese
  • 6 tablespoons extra virgin olive oil
  • 1 Spanish onion diced
  • 1 red bell pepper diced
  • 6 cloves garlic minced
  • 6 basil leaves minced
  • 1 cup Arborio rice
  • 3 cups chicken broth (reserve ½ cup)
  • 2 lbs fresh spinach or 10 oz. bag frozen spinach – thawed and squeezed dry
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • Tomato sauce – recipe follows
  • 1 Package Applegate Organic Provolone Cheese (rBGH-Free)
Fresh Tomato Sauce*

  • 4 tablespoons extra virgin olive oil
  • 1 medium Spanish onion minced (approx 2 cups)
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28-oz. can chopped plum tomatoes
  • 12 basil leaves rough chopped
  • Salt and Fresh Ground Pepper to Taste
* SUBSTITUTE 16 oz. jar of tomato sauce

Directions

Rice:

  1. In a medium sauce pan, sauté onion, pepper, and garlic in olive oil until golden.
  2. Add basil, rice, salt and pepper and sauté until the rice starts to get translucent (about 2 minutes).
  3. Add half the stock and simmer while stirring until all the liquid is incorporated into the rice mixture.
  4. Repeat this step with the remaining stock, pull off the heat and add the parmesan cheese stirring as you go until it is evenly mixed.
  5. Set aside.

Spinach:

  1. In a medium pan sauté garlic in the oil until golden.
  2. Add spinach until wilted (approx 30 seconds).
  3. Add salt and pepper to taste. Set aside

Assembly:Spread the rice into a heat proof casserole dish large enough to fit 8 chicken patties.

  1. Add stock and distribute evenly among the rice mixture.
  2. Spread out patties evenly over the rice mixture.
  3. Ladle one heaping tablespoon of sauce over each patty.
  4. Distribute the spinach on top of the 8 patties.
  5. Bake at 350 degrees for 40 minutes.
  6. Cut about 4 slices of provolone cheese in thin strips and crisscross over chicken for the last two minutes of baking.

posted by Jenna T. on 10/10/14  /   /  Leave a Comment

The Art of Juicing: Recipes for Regular Blenders

10.7.14

For this post of our juicing series, we bring you recipes for juicing with a regular blender. Fun story, even though I love juicing, I don’t have a juicer at home. I know, the horror! Living in NYC, I usually buy juices from my favorite juicing spots, or at my gym.

While at home, I use my regular blender and can still make some amazing juices. A few tips for juicing with a regular blender:

  • Add any liquids first.
  • Chop fruits and vegetables into small 1-inch chunks; the less powerful your blender is, the smaller you need to make the pieces.
  • Use the “pulse” function to further chop the ingredients before fully blending.
  • Alternate between low and high blend speeds to avoid clumping or having to scrape the sides too often.
  • Always strain the completed mixture before drinking!

 

Green Smoothie

3/4 cup/6 oz water

1/2 cup spinach

1/4 cup cucumber

1 celery stalk

1/2 small bunch parsley

1 apple (cored)

1/4 inch ginger

Juice 1/2 lime

3/4 cup ice

Directions: Add ingredients to blender in order listed. Pulse until ingredients are in small chunks. Alternate between low and high blending speeds until blended. Strain if necessary.

 

Carrot, Apple and Beet Juice

1 large beet

6 carrots

1-2 apples

2 celery slices

handful of collared greens

1/2 – 1 cup water

Directions: Add 1 ingredient at a time with a little bit of water. Pulse first, then alternate between low and high blending speeds until smooth. Strain juice and add extra water to thin if necessary.

 

Post-Workout Refueler (yields 2 servings) from Health.com

2 medium oranges (peeled and cut into chunks)

1/4 cup whole, raw almonds

1 small sweet potato (about 4 oz), scrubbed and coarsely chopped

1 medium apple, cored and cubed

1/2 cup water

Directions: In a blender, combine oranges, almonds, sweet potato, apple, and water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with additional water. Refrigerate up to 2 days (shake before serving).

 

Energy Upper from Health.com

1 can (20 oz) lychess in syrup, drained and rinsed

1 cup frozen and thawed peaches

3/4 cup coconut water

Directions: In a blender, combine lychees, peaches, and coconut water; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with water. Refrigerate up to 2 days (shake before serving).

posted by Jenna T. on 10/07/14  /  Tags: , ,  /  Leave a Comment

Weekly Recipes: Porcini Mushroom and Kale Buckwheat Risotto

10.3.14

We are always on the lookout for new and unique recipes. This one from The Holistic Ingredient caught our eye and we just had to try it. Let us tell you it did not disappoint!

Porcini Mushroom and Kale Buckwheat Risotto

 

Ingredients:

  • 2 cups chicken stock
  • 1 cup raw buckwheat
  • 1 cup mixed mushrooms, sliced
  • 1 cup kale, finely sliced
  • 1/2 brown onion, finely chopped
  • 1/2 cup dried porcini mushrooms
  • 1/2 cup parsley, chopped
  • 1/3 cup coconut milk
  • 1 teaspoon coconut oil
  • 2 garlic cloves, crushed
  • sea salt, to taste
  • ground pepper, to taste

Directions:

  1. Pour boiling water over the porcini mushrooms. Set aside.
  2. Pour chicken stock into a small saucepan and bring it to a boil. Lower heat to a gentle simmer.
  3. Heat large saucepan on the stove over medium heat. Add the coconut oil, onion and garlic. Saute for a few minutes until onion is translucent.
  4. Add buckwheat and saute until well coated, stirring continuously.
  5. Pour in 1/2 cup stock and stir gently until liquid is absorbed.
  6. Drain porcini mushrooms and slice. Add to saucepan with other mushrooms and 1/2 cup stock. Stir gently until liquid is absorbed.
  7. Add kale and 1/2 cup stock until liquid is absorbed.
  8. Add last 1/2 cup of stock and sea salt.
  9. Once liquid is fully absorbed, add coconut milk and heat for 3 minutes or until thick and heated through.

Enjoy and let us know what you thought!

posted by Jenna T. on 10/03/14  /  Tags: , , ,  /  Leave a Comment

Waiting for the Squat Rack : vol 1

4.16.14

Waiting for the squat rack is annoying. Period, point blank.

If you’re a gym head, you’ll know what I mean. The squat rack is the place where my workouts always begin. I begin my workout with The Squat. The Squat is one of the most difficult and rewarding exercises to do.

So when I have to wait for a squat rack to be “available” … it means I’m off to a rough start.

Now that  I’ve been “back at it” for 4 weeks (back at the gym that is)  I see not many things have changed, since I first started lifting weights back in… nineteen ninety something (1997 or 1998)…

1) There are still lots of people who do not know how to properly lift free weights.
2) There are still lots of people who come to the gym to socialize and talk (A LOT), about things unrelated to working out.
3) There are still people who don’t have proper “gym etiquette”, and will occupy a squat rack for a LONG time…. and take 10+ minute breaks in between sets (this is far too long, and please don’t walk away from the squat rack as it looks like you’re done if you leave it unattended. Gym etiquette post to come soon).

So sadly not much has changed at the gym….

On the other hand, something HAS changed in the last umpteen years… Me :) I’ve changed.
I am older (in years, not in spirit). I am actually (surprisingly) stronger than I’ve been in awhile, and am on my way to lifting heavier weights than I did when I was in my early 20′s. {Go me!}

My best numbers back in my 20′s:
Squatting: 135lbs for high reps (15-20)
Deadlifting: 185lbs for high reps (15-20)
Deadlifting: 265 for low reps (3-5)

I was a beast in my 20′s!

It’s been more than 7 years since I went to the gym in any sort of consistent fashion. And now at my 4th week back, I am already squatting 135lbs at 10 reps, and Deadlifting 145lbs at 10 reps.
{Side note: the deadlift is tricky because it’s not just about your quads/glutes/lower back. Your forearms have to be able to hold the bar. At this point my quads/glutes/lower back could handle higher weight, but my forearms need some time to get stronger. So I will take it slowly to build up….}

I’m on my way to beating my 20+year old self!

Another thing that has changed, is my new love (which I started 4 weeks ago) of a daily intake of fresh green juice smoothies! In all my years of lifting weights, and eating meticulously (high protein/low carb), I never before encountered this phenomenon. “Back in the day” I knew how to eat for quick muscle recovery and sustained energy. And now these green smoothies have taken my eating habits to a WHOLE NEW LEVEL.

Simple put:

Greens will provide you with the protein that builds muscle
Fruit will provide you with the simple sugars that fuel muscle

Green smoothies have also obliterated my caffeine cravings. {what}. Yes, you read that correctly. I no longer crave coffee.

This is an entirely new lifestyle for me. One that has literally changed my life. And the best part is, there are so many recipe options, that it never gets boring!

Below is one of my favorite recipes:

Ingredients

  • 1/4 cup (60 ml) water
  • 1/2 cup (120 ml) pineapple juice
  • 1  cup (262 g) green grapes
  • 1/4  Bartlett pear, ripe, seeded and halved
  • Tablespoon of coconut oil
  • 1/4 cup (23 g) coarsely chopped broccoli
  • 1 large whole leaf of collards, washed
  • 1/4 cup beets
  • 1/4 cup (60 ml) ice cubes

Directions

  1. Place all ingredients into the blender in the order listed and secure lid. (I use a Vitamix 5200)

 

 

2. For those using a Vitamix, select Variable 1. With other blenders, start on low.

3. Turn machine on and slowly increase speed to Variable 10, then to High.

4. Blend for 35-40 seconds or until mixture is smooth.

 

 

Yum. Enjoy.

posted by Sojourner on 04/16/14  /   /  2 Comments

The Art of Juicing

3.19.14

Since the summer is fast approaching, and will be here before we know it (oh please, be here soon!) we decided to start a series with posts of all things juicing.

Who doesn’t like a refreshingly cold and delicious juice or smoothie in those brutal summer months? And let’s face it, with the crazy winter we just had, we will need to prepare ourselves for this summer. We are here to give you some healthy, but still delicious, juice recipes.

 

However, first things first, you need to know a few tips and tricks on how to juice.

What should I juice?

You can juice almost every fruit and vegetable out there. However, we suggest paying particular attention to the veggies because these create healthier juices. Fruits contain natural sugars that veggies do not, so all-fruit juices will be adding too much sugar to your diet. That being said, do add some fruit or lemon/lime to the mix to make your juice delicious!

When should I have my juice?

After you make your juice (especially green juices), don’t wait too long after making it. You may want to chill your recently made juice for a little longer, but we suggest waiting no longer than 15 minutes.

Don’t drink a juice immediately after a meal. Although you shouldn’t use juices as a substitute to meals (unless detoxing/fasting or as a snack), you should drink your juice on an empty stomach. This allows the vitamins and minerals to quickly absorb into your body. We suggest waiting 20 minutes after drinking to consume your meal, and waiting 2 hours after consuming a meal to drink a juice.

Also, don’t drink your juice too fast, you should take the time to enjoy your juice, i.e don’t chug it!

 

 

Recipes Round 1:

 

Road Runner from Just Juice

1 cup of alfalfa sprouts

1 whole red cabbage

2 cucumbers

5 grapes (optional for added sweetness)

 

Blackberry-Kiwi

1 cup blackberries

1 kiwi

1 medium pear

30 leaves of peppermint

pineapple (peeled, cored) 1/4 of fruit

 

Lemon Lime Green Juice (serves 2) from Food Babe

1 bunch of any green of your choice (collards, chard, spinach, kale, dandelion)

2 cucumbers

1/2 bunch herbs like parsley, cilantro or mint

1 lemon, peeled

1 lime, peeled

1 green apple (optional for added sweetness)

Directions: Juice (in order) greens, herbs, lemon, lime, cucumber. Stir mixture before serving.

 

“Creamsicle” (yields 30oz)

2 medium apples (3″ diameter)

3 large celery stalks (11 – 12″ long)

1 orange (peeled)

2 medium pears

1 sweet potato (5″ long)

 

“Breast Cancer Awareness Juice” (yields 32oz) from Juice Recipes

1/2 lemon

1 large tomato

1 large wedge of watermelon (1/8 of melon)

Directions: Add lemon, then tomato. Add pieces of watermelon until you make 32oz.

 

Pineapple, Blueberry and Ginger Juice (yields 12oz) from Stanford Medicine

1/4 pineapple

1 cup blueberries

1 piece fresh ginger (1/4 – 1/2 inch)

 

So get to juicing my friends and grab a lounge chair, drink umbrella, and sunglasses. Who knows, you may trick yourself into think it is already the summer!

posted by Jenna T. on 03/19/14  /  Tags: , , , ,  /  Leave a Comment

March Madness School registration

3.16.14

It’s that time of year again. March Madness School registration!

Its the time when parents hustle around to get medical forms in order, applications completed, all in the name of registering for the next school year.  From Pre-School to High School, the school application/registration process is a big deal.

The first BIG step for parents is enrollment into a Pre-K or Kindergarten school. What an exciting milestone for parents and tikes! Right?

Well… yes… sort of.

This exciting time, can often be met with anxiety and sometimes stress…

Enrollment into public schools has changed drastically over the years. Enrollment used to be done directly at the school of choice. A parent would simply walk into the schools office, fill out some papers, hand in some medical forms and possibly prior school records (in case of a transfer) and the child would be registered.

This is no longer the case in areas such as Long Island and New York City.

So let’s take a look at the process. We’ll start with Long Island, which is where my family lives.

On Long Island, we’ll be registering our 4yr old son into Kindergarten for Fall 2014. We are hugely excited about this, because our son will be enrolled into the same great public school, that his older brother currently attends. This means:

  • 1 drop off location each morning (versus the 2 drop offs we currently do).
  • No more private school tuition (pre-school and pre-K for both sons was a pretty penny).
  • Both of our sons will attend the same school (for the next 3 years), which we think is just plain cool!

The Process on Long Island:

There are (4) four elementary schools which we can select from. All within a fairly short distance from our home. On the registration papers, we are to select the school we would like for our son to attend, by rank ordering our preferences (#1, #2, etc). Although they can not guarantee the #1 selection for everyone, they do make it a point to keep siblings together. So we pretty much are guaranteed our son will attend the same school as his older brother. We receive a letter during the summer, which confirms our sons enrollment. From there are all we do is show up on the first day of school. Essentially, the application process is the registration/enrollment process.

For the most part, the process is the same all over Long Island. In each town there are multiple elementary schools, 1-2  middle schools, and then 1 main regional high school. Parents submit their choice of school for elementary level, and (from I am told of other Long Island parents) they pretty much get their selection. This same process continues with middle school and high school. There may be a few exceptions, but generally it’s a fairly simple process.

On the contrary, New York City  (which is about 25 miles from our home) is a different story.  Enrollment into public schools in New York City is a more delicate and challenging process.There will be many parents faced with the stressful and daunting process of paper shuffling, interviews, several required school tours, lotteries, phone calls, and more. All in the name of getting their kid into the Pre-K or Kindergarten school of choice.

 

The process for NYC schools

There are (2) two types of programs: Public School Programs and Community Based Programs.

Requirements: Children who live in NYC must be turning 4 in year of application (i.e 2014) by September of that year.

Options:
Full Day (6 hrs 20 min)
Half Day (2 hrs and 30 min) *Can take place in AM or PM

Parents will first “apply” to schools. Then wait {and wait} for decision letters. Then they’ll have an opportunity to register their kids for the school they were accepted in to, by a certain deadline. Essentially, the application process is: apply, then wait for decision letter, then register by a specified date. Although between “application” and “decision letters”  there may be a myriad of other factors and steps involved, including a lottery system.

**PUBLIC SCHOOL PROGRAMS**
-Application period begins on March 3
-Applications period ends April 23
-Decision Letters sent to Families in June {Some are acceptance letters, some are rejection letters}
-Pre-registration period June 9-20 (must complete by June 20th or you lose your child’s seat)

Notes:
-Admission is not first-come, first served, each application received by deadline is treated the same
-No guarantee of placement as number of applicants typically exceeds the number of seats available
-Free (no tuition)
-Must rank school programs in order of preference (12 lines)
-Must list siblings school, list school more than once if you are applying to more than one session

{So your kid may not get into the closest elementary school, nor your school of choice. You may have to travel out of your neighborhoods, bypassing several schools….}

Admissions Priorities for Public School Programs
-There are different levels of admissions based on zone of particular school {check here for details, although you’ll want to do more research to find other details about the levels of admission}
-Consideration is given to those who have a sibling who attends a particular school
-If there are more applicants than seats within a given priority group, seats will be assigned by random lottery to members of that group. {In some cases parents will sit in a large room, like a gymnasium, etc, and watch admissions personnel during the lottery process. They are literally waiting to find out what seat they get}

 

Full Description of Priority Group:
1 – Zoned w/ sibling: Zoned students with a sibling at the school*
2 – Zoned: Other zoned students *
3 – In-district w/sibling: In-district students with a sibling at the school who have no zoned school or whose zoned school has no pre-k program
4 – In-district w/ sibling: In-district students with a sibling at the school who are zoned to a different school which has a pre-k program
5 – In-borough w/ sibling: In-borough students with a sibling at the school
6 – Out-borough w/ sibling: Out-of-borough students with a sibling at the school
7 – In-district: In-district students with no zoned school or whose zoned school has no pre-k program
8 – In-district: In-district students applying to a school other than their zoned school
9 – In-borough: In-borough students
10 – Out-of-borough: Out-of-borough students

*Not applicable for non-zoned schools

**COMMUNITY-BASED ORGANIZATION (CBO) PROGRAMS**
-Ongoing application process {no deadline}
-Admissions priorities vary by program, typically, first-come, first-served
-Some programs have individual eligibility requirements

-Must first speak directly to program you would like for your child
-Must submit a separate application for each program in person as there is no online system
-Free {no tuition}

*Community Based Programs are not offered in every neighborhood. Some parents opt to travel a bit to have their child attend a CBO program.

There are also GIFTED AND TALENTED school programs, and CHARTER schools. Each with their own distinct set of admissions/application policies. Be sure to check with your local enrollment office for details.

Good luck {and God speed} to all of the parents!

posted by Sojourner on 03/16/14  /  Tags: , , ,  /  Leave a Comment

Next Page  >>