Let's Move! Clinic for KIDS - Cal State Long Beach

Event Details

Let's Move! Clinic for KIDS - Cal State Long Beach

Time: May 8, 2014 from 3:30pm to 5:30pm
Location: Cal State University Long Beach - George Allen Fields (by Pyramid Arena)
Street: 1250 Bellflower Blvd.
City/Town: Long Beach 90840
Website or Map: http://goo.gl/maps/wQYpp
Phone: jomarie_lawrence@yahoo.com
Event Type: childrens, health, family, fun
Organized By: Jo-Marie Lawrence, Long Beach Alliance for Food & Fitness
Latest Activity: May 7, 2014

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Event Description

Children ages K - 8th grades + families INVITED to this free Fitness FUN event!  Special guests from BLAST Youth Program (Basic Learning for All Students Today) will participate.

The Let's Move! Clinic at CSU- Long Beach involves a stroll around California's largest campus + Goodie bags for everyone filled with healthy surprises!  

Then it's time for fitness music & activities on the sports fields by the Pyramid (see above). 

Student athletes will lead Sports Challenge event games, with prizes for ALL, fitness and fun designed to inspire children ages K - 8th grades.

Let's Move! West LA will be represented by SUPER MOM LaTasha Lyons of FunFIT

Training by athletes and recreation students help kids enjoy the pursuit of experiences that UPgrade patterns of fitness - nutrition - wellness.

Snack meals provided for FREE. Parents invited welcome to join in also! Co-sponsored in part by City of Long Beach -

Let's Move! Long Beach.

It's never too early to go to college... 

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Eating Well with Chef Jackie

Let's Move! West LA Co-Founder, Celebrity Chef Jackie Keller (left) poses with Coach Kerri Eich, UNI High Food Sciences Teacher as they planned an upcoming lesson plan: Food Exposed Online. Trained at Le Cordon Bleu (Paris); USC and UCLA. Chef Jackie is State Board-certified as a Health & Wellness Coach.

Enjoy Filet of Sole with Meyer Lemondaise 

Servings: 3  Serving Size: 5 oz.

1 lb. fillet of sole, rinsed

¾ cup white wine
2 tbsp. unbleached all purpose flour
1 tsp. NutriFit Lemon Garden Salt Free Spice Blend
2 tbsp. shallots, minced
½ tsp. cornstarch dissolved in 3 tbsp. water
½ tsp. sea salt
5 tbsp. fresh lemon juice
1 tbsp. Zest of 1 lemon, grated
1/3 cup extra virgin olive oil
¼ tsp. turmeric
1 cup fat free half and half

Directions - To make lemondaise: In med. saucepan, reduce wine, turmeric, shallots and lemon zest until reduced by 2/3. Add cornstarch slurry bring to a boil; cook 2 min or until thickened. Whisk in half and half, do not boil (if using fat free half and half). Add lemon zest and juice and puree sauce. Set aside.

  1. To make fish: Wash fish & pat dry with paper towels. Lightly dust with flour, mixed with Lemon Garden seasoning.
  2. Heat a nonstick skillet over medium heat, add olive oil & fish fillets in a single layer, shaking pan gently to prevent sticking. Cook until lightly browned (about 4 min. depending on thickness of fish), then turn and cook on opposite side until lightly browned.
  3. To serve, top each filet with a tblsp of sauce across the middle of the fillet, top with fresh chopped thyme or Italian parsley.

Chef Jackie says, "I'm available to Let's Move! members for consultations on Nutrition & Wellness ideas & planning.  Call me at  310.473.1989" Thank You!

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Adapted Physical Ed - Beverley Vigil

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Children's Yoga Training - Teresa Anne Power

Contemporary Line Dance - Dianne Isaacs

Designing Programs - Dr. Stephen Loy, PhD

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from LA Comunity Garden Council

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