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Breakfast for Learning E-Newsletter: June 2016

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What a Year! The Difference You Made in 2015/16

As we near the end of another school year, we can't help but reflect on the incredibly important impact our donors, partners and volunteers have made in the lives of Canadian children.

This year, thanks to you

  • 1900 programs in 1668 school sites located across Canada, in every province and territory received support from Breakfast for Learning.
  • 241,485 children and youth received more than 41 million meals and snacks.

"Many of our students would be forced to go without a lunch if they did not have access to our program. For some students, our lunch is the only 'real' meal of the day. Many of these kids go home to empty houses and very little food. Hunger and poor nutrition are commonplace in our community." -Teacher, Secondary School, BC

Thank you for your generosity. With your support, so many children avoided the devasting effects of hunger and had the chance to learn, grow, and reach their potential.

To learn more about child hunger in Canada or to make a donation, please visit our website today.

Did you know?72665772_20-low res-c.jpg

According to a recent Ipsos Reid survey, three out of ten Canadians are aware of a child who relies on food provided at school for their daily nourishment.

Staggering, isn't it? Imagine yourself and nine other adults... three of you would know a child who badly needs the food they receive at their school meal program.

Source: "Majority (56%) of Canadians Underestimate the Proportion of Children who go to School Hungry During the School Year," Ipsos Reid, March 23, 2015


FEATURED RECIPE: Asparagus Carbonara 

Spring asparagus is a great way to appreciate healthy, delicious food and get kids cooking with you!

Serves: 4

Ingredients: pasta1.PNG

12oz (340 g) spaghetti (whole wheat, if possible)

1lb 454g (about 28) asparagus spears, trimmed 

2 tbsp (30 mL) olive oil

1 small onion, thinly sliced

1 clove garlic, minced

2 eggs

3/4 cup (175 mL) Asiago cheese, finely shredded

1/4 cup (50 mL) milk, 2% MF or less

1/4 tsp (1mL) pepper

1 cup (250 mL) cherry tomatoes, quartered


  1. In a large pot of boiling water, cook pasta until tender but firm (about 8 to 10 minutes). Drain water and return to pot, keep 3/4 cup (175 mL) of the cooking liquid.
  2. Meanwhile, cut asparagus into 1/2-inch (1cm) lengths; set aside.
  3. In a skillet, heat oil over medium-high heat; cook onion and garlic until slightly softened (about 1 minute). Add asparagus; cook, stirring occasionally, until tender-crisp (about 2 minutes). Remove from heat.
  4. In a small bowl, whisk together eggs, 1/2 cup (125 mL) of the cheese, milk, and pepper. Add to pasta along with tomatoes and asparagus; toss to coat, adding as much of the cooking liquid as desired to make sauce creamy.
  5. To serve, sprinkle with remaining cheese.


*Source:Canadian Living Special Issue: Pasta by the Season 2004

Bon Appétit!

For more recipe ideas visit our Nutrition Corner at


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