Did you know that the seasons change in the oceans as they do on land? Ocean Seasons by Ron Hirschi and illustrated by Kirsten Carlson, explores seasonal changes in the Pacific Ocean. Like on land, spring brings new plants and baby animals. Plankton lights up the ocean in the summer. Autumn winds blow across the sea, and humpback whales swim to warmer waters in winter.

The “Creative Minds” section – a feature of all Sylvan Dell Publishing books – explores the ocean’s food web and its plants and animals. Creative Minds and the Sylvan Dell website are great resources for teachers and homeschoolers. The website features an Ocean Seasons teaching activities PDF that further explores the book, vocubulary, animal classification, and humpback whale migrations. The website also has a page of learning links about kelp, sea creatures from the book, the ocean food web, and whale migration.

So what food to pair with Ocean Seasons? Let’s try an update on the tuna fish sandwich from the U.S. Tuna Foundation. They recommend this back-to-school recipe as a healthy alternative to mayo rich tuna salad sandwiches on white bread. Plus, it’s a easy way to get fish and some Omega 3s into your kid’s diet.

Scoop-It-Up Tuna Salad
Makes 2 Servings

Ingredients:

1. One 6-ounce can solid white or light tuna in water, drained and flaked
2. 1 small carrot, shredded (about 1/2 cup)
3. 3 tbsp. light canola mayonnaise
4. Salt and pepper
5. Scoopers: Baked tortilla chips, cucumber wheels, mini whole wheat pitas, celery sticks, and whole grain crackers

Directions:

1. Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl and mix well.
2. To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid. Keep it in an insulated lunch bag with a ice pack.
3. Pack “scoopers” in separate containers or baggies.

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