Health
How to Design Effective Student Intervention Programs and Environments
In the 20th episode of The Schoolyard Podcast, host Nancy Chung welcomes guests Soo Goda and Nicole Hill to discuss student intervention strategies in education.
Soo Goda is the District Coordinator of Expanded Learning for grades TK-6 at Saddleback Valley Unified School District. She has over 30 years of experience in education as a multilingual teacher, instructional coach, and champion of equitable access to education.
Nicole Hill is the Subject Matter Expert for Instructional Solutions at School Specialty. Her experience includes teaching and administration from early childhood to grade 12. Nicole brings expertise from curriculum and instruction to professional development and leadership.
Effective Student Intervention
In this episode, Soo and Nicole share their insights on designing effective intervention programs tailored to meet the needs of students.
They begin by discussing how to properly identify students needing intervention while avoiding premature labeling or stigma. They highlight the significance of building relationships and understanding individual student needs.
Soo and Nicole stress the importance of integrating data-driven decision-making into intervention strategies, emphasizing the need for consistency and collaboration among educators. They share personal anecdotes and experiences to highlight the value of personalized learning plans and culturally sensitive interventions.
Educators may face challenges when exploring and implementing intervention programs. Soo and Nicole offer practical advice on overcoming resistance to these programs and utilizing available resources effectively. They also emphasize celebrating progress and maintaining a positive learning environment as critical factors in successful intervention programs.
Tag, You’re It!
The episode concludes with our favorite game, “Tag Your It!” Soo and Nicole are asked whether they would rather be the funniest or smartest person in the room. Listen in on Spotify, YouTube, or Apple Music to hear their responses!
Soo Goda
Soo’s journey in education spans over three decades, embodying a commitment to linguistic diversity and student empowerment. With a career that commenced as a Bilingual Education teacher 31 years ago, she has traversed various roles. Hailing from Korea, Soo’s formative years were marked by a rich cultural tapestry, spending a portion of her childhood in South America before immigrating to the United States, where she received her education. From her tenure as a Spanish Dual Language Immersion teacher to assuming the role of an Instructional Coach, Soo’s expertise has been instrumental in shaping pedagogical practices. Currently serving as the District Coordinator of Expanded Learning TK-6 at Saddleback Valley Unified School District, she continues to champion equitable access to education. Drawing from her experiences as a multilingual learner and her extensive engagement with diverse student populations, she possesses a nuanced understanding of the multifaceted needs of learners today.
Nicole Hill
Nicole Hill has served within the field of education for 16 years as a classroom teacher, specialist, assistant principal, and principal. She is certified as an educator in EC-12 Principal, EC-8 Generalist, 8-12 English Language Arts, Reading and Social Studies, EC-12 Special Education, EC-12 Gifted and Talented, and EC-12 English as a Second Language. Her school experience varies to include work with students in pre-K through 12th grade, both in Texas and Europe, and within communities that were each uniquely diverse in terms of their demographics, size, and campus needs. While serving in these roles, she developed expertise in curriculum and instruction, professional development, and leadership. Nicole is currently the Instructional Solutions Subject Matter Expert at School Specialty.
A loving mother wants, above all else, good health for her child. Imagine, then, the emotional impact of discovering that your baby has eczema, of wishing more than anything to take away the itching and irritation. And imagine the worry when a woman with eczema becomes pregnant. The what-ifs are huge.
Fortunately, there is excellent information — and inspiration — to help a woman in either situation. Here, two moms reveal the great lengths they went to in their determination to give their children relief and good health.
Meghan Elliott, who lives in Kankakee, Illinois, is a busy mother of two: Nora, 4, and Charlie, 1. After the shock of finding that Charlie had eczema from birth, Elliott embarked on a quest to do everything she could to help him. She researched his needs, and then made sure the health system met them.
“Charlie had rough, scaly, bumpy skin,” says Elliott, an operations manager for the marketing company Mayhill Moon. At first, the inflammation was mostly on his cheeks and thighs, but it later began to develop on his elbows. “My son’s pediatrician officially diagnosed him with moderate to severe eczema and suggested we take him to a pediatric dermatologist.” Not a bad idea, but she and Charlie would have to spend months on a waiting list, which Elliott found “extremely frustrating.”
That’s when she set out to learn as much as possible about Charlie’s condition. One thing that struck her was that many children with eczema have moderate to severe food allergies. “Seeing how long it took to get referred to a pediatric dermatologist, I then took it upon myself to call a pediatric allergist. Thankfully, they got him in fairly quickly, and we found out that Charlie is severely allergic to all forms of eggs and also has a lactose intolerance.”
This was a watershed moment. “What we do now is lather his cheeks and chin with CeraVe Healing Ointment before and after he eats so as to not irritate his skin,” she says. “The ointment helps act like a barrier to any food that could cause a flare-up.”
Elliott carefully analyzed every aspect of Charlie’s routine to give him relief in a variety of ways. “One thing that has helped my son is giving him a bath every night,” she says. “I thought this would dry him out even more, but our dermatologist said a quick 5- to 10-minute lukewarm bath – after which we pat him dry and immediately lotion him up – will keep all the moisture in his skin. We use CeraVe lotion, shampoo, and body wash during his bath times. We also apply CeraVe healing ointment on his cheeks throughout the day to keep moisture locked in. Charlie was also prescribed two topical ointments to use as needed as well as an oral medication to help when he gets really itchy.”
To help him sleep, Elliott relies on the most gentle bedding. “We use bamboo crib sheets, and they are very breathable – when we use a flannel crib sheet, his cheeks are very irritated when he wakes up,” she says. “We also do a lot of bamboo clothing. He can wear cotton clothing, too, but we definitely stay away from any wool or polyester.” Charlie is now doing well. “We have a schedule of doctor follow-ups every 3 to 6 months, and he is doing so much better compared to where we were a year ago.”
The emotional toll of worry and constant care is considerable, however. “Parenting a child with eczema and food allergies is exhausting and frustrating,” she says. “Still, push for help in getting your child relief. My advice for other parents also going through this is to always be your child’s advocate. They can’t advocate for themselves, so it is our responsibility to do that for them.”
Karen Fischer is an award-winning nutritionist and author who lives and works on Australia’s Gold Coast. Dedicated to helping people with eczema through her online support network, she’s the owner of Skin Friend, a skin care company. Her own story – and that of her daughter Ayva, now 22 – is the reason she has made eczema relief her work and passion.
“I have lived the pain of head-to-toe eczema,” Fischer explains. “I have health practitioner qualifications, but I did not truly understand eczema until I lived it.”
Before becoming pregnant with Ayva, Fischer found herself dealing with the skin condition. “My eczema started off as a tiny patch,” she recalls. “After a bout of work stress, it suddenly spread to my entire body. Every time I ate, it would spread. Some nights the itch was so bad I could not sleep. I had to constantly wash my sheets, I could not eat out with friends, I was socially isolated. No one understood, and I spent a lot of time at home crying.”
Noticing the link between food and her flare-ups, Fischer took a close look at what she ate. “Your skin is literally made from the foods you eat, so it made sense to change my diet,” she says. “Genetics play a role, but I believe that eating healthy, low-chemical foods can compensate for these genetic defects.” Identifying which foods seemed to trigger her eczema – and eliminating them – helped Fischer get better.
Her pregnancy, fortunately, proved uneventful. “I had suffered from hand dermatitis before I became pregnant,” she says. “With healthy eating, it soon went away, so I had a rash-free pregnancy. However, Ayva developed eczema 2 weeks after she was born.” Fischer was devastated to see Ayva suffer, and the baby had difficulty sleeping, but it didn’t occur to the new mom right away that she could approach her daughter’s skin condition the same way she had managed her own. “I thought eczema was a genetic condition and there was nothing I could do, so I used topical steroids to unsuccessfully treat her eczema,” she recalls.
Then, a breakthrough: “A nurse caring for Ayva told me about food sensitivities, and she set me on the path that led to my daughter’s eczema clearing up. Nutritional biochemistry was my favorite subject at university, so I designed a diet specifically for Ayva based on the research I had read from various hospital allergy units. Ayva’s skin cleared up, and we gradually expanded her diet. The right foods can make your child’s body resilient.”
Today both mother and daughter are happy and healthy. “Eczema is a complicated skin disorder and everyone is quick to give you advice,” Fischer says – and then offers up some advice of her own. As she sees it, “Healthy eating is the long-term, permanent solution.”
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I have perfected this savory vegetable muffins recipe packed with 6 different veggies including carrots, zucchini, spinach, and sweet corn. These muffins are ideal for anyone looking to add extra veggies into their diet, and are especially great for kids or busy adults needing a quick, healthy snack or easy breakfast. These hearty muffins are super easy to make, and require just 15 minutes of prep time!
If you want a fun and tasty way to start off your day, try my veggie muffin recipe! The muffins will keep you feeling full and energized, with no added sugar or overly processed ingredients. I really love how convenient they are for those busy weeks when I need something that requires minimal effort and time.
Made with creamy feta cheese, sweet corn, mild baby spinach, red bell pepper, and a handful of other ingredients, this recipe has amazing taste without overwhelming picky eaters. It’s a great way to get your kids to eat more veggies for sure!
My muffins with hidden veggies are perfect for toddlers – feel free to serve them on their own or pair them with my other healthy toddler lunch ideas; and can even be packed in school lunches for older kids! I’ll put them in my own lunch as well – they really do work for the whole family.
While it is no secret that I love sweet foods, traditional muffins are closer to a dessert than a hearty breakfast! Which is why I think of these vegetable muffins as the best of both worlds: they give all the comforting feels of freshly baked muffins, while also giving you a dose of healthy veggies!
They are full of flavor and have a soft, tender texture that my whole family loves. Plus, it is a great way to add more variety and healthy fiber to my kids’ diets!
If you’re a parent struggling to get your child to eat more veggies, this is the recipe for you.
They come in handy on busy mornings, making for the perfect grab-and-go breakfast. They’re also a great way to use up leftover veggies in the fridge. Sometimes I even make a double batch to meal prep, freezing some of the veggie muffins for later!
You’ll love how easy it is to customize this recipe. I’ll often switch up the flavor profile, with different vegetables and combinations. You could even make one batch with my traditional recipe and one with customizations. Look for some of my favorite flavor combinations in my variations section below!
With only 15 minutes of prep time and 25 minutes of bake time, everything comes together easily and quickly. Even if this is your first time making a recipe like this, it will be a breeze!
Latest Recipe Video!
🥘 Ingredients
My healthy savory muffins call for wholesome ingredients that you can easily find at any local grocery store. See the recipe card at the end of this post for full nutritional information.
Whole Wheat Flour: I use whole wheat flour for a boost of healthy fiber and whole grains. I also love the subtle flavor this flour provides compared to regular flour.
Baking Powder & Baking Soda: Both of these leavening agents allow the muffins to rise as they bake. You’ll get a lovely fluffy texture!
Seasonings: I like to use a combination of salt, rosemary, oregano, and garlic powder to add the best savory flavor. The aroma fills the house as the muffins bake!
Cheese: While the veggies are the star ingredients, the parmesan and feta crumbles make the best addition! They add so much flavor and texture, along with extra protein. I recommend skipping the pre-shredded cheese and shredding your own parmesan and feta from a high-quality block of cheese – because I think it tastes better. If your kids don’t like feta or parmesan, you can easily substitute it for any other cheese – shredded cheddar cheese or jack cheese are both great options.
Eggs: The eggs add a boost of protein as well as serve as the binder for the muffins. This recipe calls for 2 whole eggs.
Lemon Juice: This will enhance the flavor of these muffins, while also helping to activate the leavening agents. When I don’t have any lemon juice on hand, I’ll use some apple cider vinegar instead.
Extra Virgin Olive Oil: The olive oil helps to keep these muffins perfectly moist! Sometimes I swap this for other high-heat oils like avocado oil or melted coconut oil, too.
Oat Milk: While any milk could be used here (e.g. whole milk, soy milk, etc.), I like the subtle sweetness that oat milk adds to the muffins while not overpowering the savory notes.
Vegetables: Diced red bell pepper, chopped baby spinach, grated carrots, diced red onion, grated zucchini, and corn kernels will make the best combination of veggies in this recipe.
Sun Dried Tomatoes: This adds the perfect touch of sweetness and chewy texture throughout the savory muffins. If you do not have sun dried tomatoes on hand, I don’t recommend substituting them with regular diced tomatoes because they will make the batter too watery.
Fresh Basil: Basil perfectly complements the other ingredients, so you won’t want to skip this!
🔪 How To Make Vegetable Muffins
Learn how to prepare these vegetable muffins, by following my simple step-by-step instructions below:
Preheat & Prepare: I start off by preheating the oven to 350 degrees Fahrenheit /180 degrees Celsuis. Then, I line a 12 hole muffin pan with muffin liners (or use a silicone muffin tray instead).
Mix Dry Ingredients: Next, I add all ingredients from whole wheat flour through to parmesan cheese in a large mixing bowl and whisk together.
Mix Wet Ingredients: In a separate large bowl I’ll whisk together the eggs, lemon juice, oil and oat milk. Set aside.
Add Veggies & Feta: Stir the remaining ingredients through the dry ingredients.
Combine Wet And Dry: Gently fold the wet ingredients into the mixture until just combined.
Transfer To Tray & Bake: Transfer the muffin batter to the prepared muffin tray. I prefer to use an ice cream scoop or spoon for this step! Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow to cool completely on a cooling rack before serving.
My #1 Secret Tip for this recipe is to make sure you do not over mix the muffin batter.
Over-mixing the batter will result in dense, tough muffins. If you want that traditional light and fluffy style of muffin, go slow during this step. You’ll want to gently fold in the ingredients just enough to combine everything together.
Once the wet and dry ingredients combine, the mixing step is complete! You can transfer the batter to the tray and bake. Get excited for perfectly soft muffins!
Other Tips To Keep In Mind:
- Preparing Veggies: The carrots and zucchini can be shredded with a box grater – just be careful with your fingers as you get close to the ends of the vegetables. To save time you can also buy pre-shredded carrots.
- Introducing Veggies: For kids veggie muffins, I recommend starting with just 2 or 3 vegetables and see if they like them, especially for fussy eaters! You can add in more vegetables next time, as they become familiar with the tastes and textures.
- Serve Accordingly: Veggie muffins for toddlers or babies can be cut into small pieces or slices, depending on your little one’s age. I suggest pairing them with ketchup, plain yogurt, or cheese to entice your kids!
- Avoid Too Much Moisture: After washing the veggies, place them on a paper towel and make sure they are thoroughly dried to avoid excess water. Additionally, keep in mind that every veggie has a different moisture content. For better results, I like to use salt on the vegetables to draw out extra moisture, and squeeze them with a cheese cloth or paper towel prior to baking. I have made these muffins without doing this, and sometimes they turn out a little too wet. (Bonus tip: You can save the excess juice and add it to homemade vegetable broth or smoothies!)
📖 Variations
Mini Muffins: Sometimes I’ll add the batter to a mini muffin tray for a bite-sized version of these healthy vegetable muffins. This is perfect for finger foods at a baby shower or party. Mini muffins are also great for baby-led weaning, once your little one is ready!
More Protein: If you are looking for high protein savory muffin recipes, you can easily add in more protein. I love using hemp seeds or tempeh crumbles (and if you’re not vegetarian, bacon bits or ham pieces would work too).
Vegan Muffins: For dairy-free and egg-free muffins, replace the egg with an additional 4 tbsp olive oil. To make these easy veggie muffins fully vegan, use vegan cheese alternatives. Opt for a plant-based feta cheese, vegan parmesan, or nutritional yeast.
Gluten-Free Muffins: Use gluten-free flour instead of whole wheat flour to make these savory muffins gluten free. I recommend an all-purpose gluten free flour, oat flour, or a blend of almond flour and coconut flour.
Swap Veggies Or Spices: Alternative seasonings for these savory veggie muffins include black pepper, onion powder, thyme, sage, and paprika. You can also try different vegetables like spring onions, diced broccoli or cauliflower, shredded sweet potatoes, mushrooms, peas, or diced green bell peppers – just make sure to cut them up really small!
🍽 Serving Suggestions
These savory veggie muffins can totally be served on their own, but if you prefer to add more to your plate, these are some of my favorite ways to serve these muffins:
For A Larger Breakfast: Make the ultimate brunch buffet with a plate full of your favorite breakfast foods. Pair the muffins with a vegan frittata, oat milk pancakes, breakfast sausage, toast, and more. The options are endless for a healthy meal everyone will love.
With Sides: Sometimes I’ll serve my vegetable breakfast muffins alongside a bunch of sides like vegan roasted potatoes, breakfast fruit salad, or some slices of avocado for a light yet satisfying meal.
With Your Morning Drink: Instead of drinking caffeine on an empty stomach, enjoy your beverage with these healthy veggie muffins! They go great with the earthy notes of a lavender latte, while also complementing something sweeter like a biscoff latte.
🫙 Storing And Reheating
Refrigeration: Once cooled, I place leftover savory vegetable muffins in an airtight container and store in the fridge for up to 5 days.
Freezer: When I need longer lasting storage, I place the muffins into a freezer-safe plastic bag or air-tight container. Store frozen for up to 1 month. Allow the muffins to fully defrost before enjoying.
Reheating: While these veggie carrot muffins could be enjoyed chilled or room temperature, I think they are best when warm! Reheat the muffins in the microwave for 15-30 seconds, or place in the toaster oven for a few minutes. Carefully monitor to ensure the muffins do not burn.
❓Recipe FAQs
Instead of letting the muffins cool in the muffin tin, transfer them to a wire rack. This will help them cool evenly and prevent soggy texture from the moisture settling into the baked muffins. Another reason could be that the veggies had too much water. Two solutions to this are: salt and squeeze out the water prior to baking or roast the veggies and let them cool before adding them to the batter.
Any veggies that don’t have a super high water content are great to add to this veggie muffin recipe. While I provided my mix of veggies that I love in these muffins, you can get creative and add your favorite vegetables or anything you have in the fridge. My version calls for onions, bell pepper, carrots, zucchini, spinach, corn, and sun-dried tomatoes — but feel free to swap out one, or all of these for different veggies.
While there are many recipes for muffins with hidden veggies, this savory recipe highlights the vegetables rather than distract from them. Think of them in a similar way to egg bites! You can bring a favorable flavor to the veggies by adding in spices and herbs like salt, garlic powder, and basil. The addition of cheese will also make these more pleasing for picky eaters who may not necessarily be vegetable lovers. If you do prefer hidden veggie muffins, chop all the ingredients up very finely, or blend the vegetables in a food processor. Keep in mind, this will change the consistency of the muffin.
Yes! These muffins are great for baby led weaning, or for babies who have already started solid foods, but there are a few things to keep in mind:
1) Only introduce these muffins to babies who have experimented with finger foods – you could also make these into mini vegetable muffins for toddlers.
2) Make sure your baby doesn’t have any allergies to wheat, dairy or eggs before giving them these muffins (you’ll want to have them try each of these ingredients individually first)
3) You may want to reduce the amount of cheese to cut down the amount of sodium for your baby (read more about sodium for babies here).
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📋 Recipe Card
Savory Vegetable Muffins
I have perfected this savory vegetable muffins recipe packed with 6 different veggies including carrots, zucchini, spinach, and sweet corn. These muffins are ideal for anyone looking to add extra veggies into their diet, and are especially great for kids or busy adults needing a quick, healthy snack or easy breakfast. These hearty muffins are super easy to make, and require just 15 minutes of prep time!
Servings: 14 muffins
Calories: 134kcal
- To make this vegan-friendly, substitute the egg with an additional 4 tbsp olive oil, use nutritional yeast instead of parmesan cheese, and use vegan feta cheese.
- To make this gluten-free, use gluten free flour instead of whole wheat flour
- Do not over mix the batter.
- Allow the muffins to cool on a cooling rack.
- Store muffins in an airtight container in the fridge for up to 5 days.
- Muffins can be frozen for up to 1 month.
Serving: 1muffin | Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 238mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g
Morning exercise offers many benefits, but for people with eczema, hitting the gym and then going to work presents a complex set of challenges. Getting hot and sweaty can lead to flare-ups. The breakfast you eat for post-workout energy may do more harm than good. And after a heavy workout that taxes your body, the stress of deadlines and other workplace pressures can be a trigger as well.
Bottom line: If you like to jump-start your workday at the gym, you need a smart strategy that will keep eczema at bay.
Enter Matt Knight, one of London’s most sought-after fitness experts. Inspired by a book by Arnold Schwarzenegger, Knight became serious about bodybuilding as a teenager (his training partner nicknamed him “Diesel”) and gained instant success as a personal trainer at a gym in his early 20s. But then the gym closed. On top of that, he suffered a shoulder injury that prevented him from exercising. His stress levels soared, and soon Knight was dealing with severe eczema all over his body, including foot flare-ups that made it difficult to walk.
“I used to stay awake at night scratching,” he recalls. “I had it so bad on the soles of my feet, they were cracked and bleeding, and I was on antibiotics.”
Knight went from doctor to doctor but didn’t find much relief – until he figured out on his own which foods sparked his flare-ups. When he changed what he ate, the flare-ups subsided. Meanwhile, Knight found ways to exercise without bringing on a bout of eczema, and that allowed him to revive his career, which greatly reduced his stress levels.
Now in fantastic shape, he’s eager to help others who want to work out, go to work, and avoid skin issues. Here, he offers three keys to managing your eczema at the gym and then heading off to a productive and itch-free workday.
1. Keep Cool and Clean
When Knight realized that constant patch tests didn’t solve the problem, he read up on his condition, noted what seemed to bring on flare-ups, and tried to eliminate his personal triggers. Becoming hot and sweaty is a big one for him, but it’s unavoidable if you’re exercising, as Knight does, to get results. So he came up with a post-workout solution: “What I do is to get as cool and clean as possible after a workout. I think a quick shower with cool water is great if you have heat-aggravated eczema. The key is, don’t let it go on for too long.”
The National Eczema Association recommends the “soak and seal” method:
- Shower for just 5 to 10 minutes, using a gentle, soap-free cleanser.
- Gently pat your skin dry, leaving it a little damp.
- Use any topical skin medication you are prescribed.
- Within 3 minutes of getting out of the shower, put moisturizer all over your body.
- Wait a few minutes before getting dressed, to give your skin time to absorb the moisturizer.
“You don’t want to wash away all your skin oils and leave your skin dry,” Knight says.
2. Reboot Your Breakfast
By analyzing his diet, Knight became aware that certain foods made his condition worse. “Make sure you are keeping inflammatory foods to an absolute minimum,” he says. Although there isn’t a clear link between eczema and food allergies, avoiding foods that spark an allergic reaction may reduce flare-ups, according to Cleveland Clinic. Common allergies include peanuts, gluten, and alcohol. Knight recommends limiting red meat, dairy, whole grains, flour, and sugar in your diet, and eating more fish and veggies. “Also, be mindful of certain so-called health foods,” he adds. “That whey protein shake and all those eggs can be doing much more harm than good.”
3. Amp Up Your Attitude
After you leave the gym, exercise the power of positive thinking. On your way to work, instead of worrying about a potential flare-up, remind yourself that you’ve done your best to prevent one. Breathe deeply, and tell yourself that whatever happens during the day, you can handle it. Look for ways to reduce your stress on the job. If you’re a manager, for example, you might learn to delegate.
And never throw in the towel. “Whether it’s stress, environmental, or food related, keep hunting for the answer and don’t disregard any possibilities,” Knight says, adding, “There is always an answer. Don’t quit searching for it.”
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