Jun 06
Apr 22 Testimonial: BGC Okanagan guides family through stressful time
The following is a written testimonial from a parent utilizing services offered by BGC Okanagan for themselves and their children. This is in their words and only the names have been omitted to protect their privacy. I am writing as I would like to share my experiences from the Boys and Girls Clubs of the...
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Apr 15 Unplug and Play with the BGC Okanagan Passport Challenge
To encourage time away from their screens and explore different ways of spending time together, the Boys and Girls Clubs of the Okanagan is challenging children and families throughout the Valley to try the Passport Challenge. “We want families to schedule some time during the week to unplug from their digital devices and focus on...
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Mar 07 Virtual Recreation Program Helps Children Develop Healthy Habits in the Okanagan
Fun science experiments, games, crafts and activities to get you moving – all from the comfort of your own home. All this and opportunities to win great prizes, happens virtually (over Zoom) with our Boys and Girls Clubs of the Okanagan Virtual Recreation team. The BGCO is proud to be running four different virtual programs...
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Feb 20 Community Kitchen – February 20th
French Onion Soup 1 baguette - 1cm thick - about 10 slices 1/4 cup butter 3 pounds of onions - sliced thinly 1/4 tsp. baking soda 3 garlic cloves - minced 6 cups beef stock 1 tbsp. dried thyme 1 tbsp. soy sauce 1-2 tsp. salt 2 bay leaves 2 tsp. balsamic vinegar 1 1/2...
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Feb 11 Community Kitchen – February 6th
Mexican Coleslaw2 carrots - grated1/4 of a head cabbage - sliced thinly1 pepper sliced1/2 red onion - finely sliced1 cup cilantro - chopped1/2 cup feta - crumbledDressing1/4 cup oil1/4 cup lime juice1 tbsp of sugar1 garlic clove - minced1 tsp cumin1/2 tsp coriander 1/2 tsp smoked paprikasalt and pepper to taste 1.) Place all chopped veggies...
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Dec 05 Community Kitchen – December 5th
Creamy Tortellini & Spinach Soup1 onion - diced3-4 garlic cloves - minced1 Tsp. basil1 Tsp. oregano1 Tsp. salt1 large can tomatoes4 cups of vegetable or chicken stock1 Tbsp. Worcestershire1/2 package frozen chopped spinach (150 grams)1/2 package of cheese tortellini (or flavor of your choice)1/3 cup heavy cream (optional)1.) In a soup pot, cook onions in...
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Nov 21 Community Kitchen – November 21st
Winter Crunch Salad 3 cups cabbage - chopped 3 cups broccoli - chopped 1 carrot - grated 1/4 cup red onion - sliced 1/3 cup sunflower seeds 1/3 cup dried cranberries 1.) Place vegetables into a bowl 2.) Add the cranberries. Combine Well 3.) Pour the dressing over the salad mixture and then stir well...
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Nov 19 Community Kitchen – October 24th
Non classifié(e) Program Highlights
Couscous Salad with Orange, Carrot, and MintSalad:1 3/4 Cup boiling water1 Tsp. cumin1/2 Cup raisings1 1/4 Cup couscousRind from 1/2 an orange1 Orange cut into sections and copped1 Cup grated carrot1/4 Cup chopped fresh mint (or cilantro)1/4 Cup almonds - toasted1.) In a bowl, mix the couscous, cumin, raisins, orange rind and boiling water. Stir....
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