News From The Point

Help! Millie can’t remember the parts of the sailboat. Can you help her? Complete the puzzle.

And the answer is…

Take a look at the Garden’s progress from early June! Things are already sprouting and our plants are looking strong.

Take the Emoji Challenge and share on your story.

• One thing I miss about camp
• Fave afternoon snack
• Fave evening activity
• Something I wear at camp
• Top 3 activities to do

Warm-up 

• 10 squats
  • Jog 10-15 yards
• 10 squats
  • Jog 
• 10 Jumping jacks
  • Jog
• 10 Jumping jacks
  • Jog
• 10 Seal jacks
  • Jog
• 10 Seal jacks
  • Jog
• 10 Crossovers
  • Jog
• 10 Crossovers
  • Jog
• 25 Pogo jumps
  • Jog
• 25 Pogo jumps
  • Jog
• 10 Gate swings
  • Jog
• 10 Gate swings
  • Jog

Workout – Speed and Transitions

Place four cones in a square, all 10 feet apart. Move from one cone to the next. 

5 Rounds:

• Sprint
• Side shuffle (Lead with left foot)
• Back pedal 
• Side shuffle (Lead with right foot)

4 Rounds:

• 15 Squats
  • Jog to next cone
• 15 Mountain climbers
  • Carioca to next cone (Alternate leading left/right foot every other round)
• 10 Push ups
  • Side shuffle (Alternate leading left/right foot every other round)
• 15 Plank jacks
  • Back pedal 

FITNESS TEST OF THE DAY

Our two week plank challenge continues! Plank everyday and try to add to your time! 

RECORD YOUR SCORE:______

(We will repeat some tests, so you can compare scores) 

Chocolate Chip Muffins (PDF)
yields 18-20 muffins

½ Cup Oil
1 Cup Sugar
½ Cup Milk (can be chocolate)
2 Eggs – beaten
1 Tsp Vanilla
2/3 cup Yogurt or sour cream
2 Cup A.P. flour
½ Cup Cocoa Powder
1 ½ Tsp Baking soda
½ Tsp Salt
2 cups Semi-sweet chocolate chips

1. In a mixer, add oil, sugar and milk. Mix until combined.
2. Then add eggs and vanilla, mix.
3. Add your AP flour, baking soda, and salt. Mix until moist. Then scrape sides of bowl and add cocoa powder. Mix until combined and smooth.
4. Gently fold in yogurt (or sour cream)
5. Fold in chocolate chips.
6. Use paper liners or thoroughly spray muffin tins. Scoop batter into each spot, filling about 2/3 full.
7. Bake at 375 degrees for 15 to 20 minutes.
8. Allow to cool.
9. Optional icing: After cooling, mix 1 cup of powdered sugar, a drop of oil or corn syrup, and a couple tbsp of water. Once liquid, drizzle over top of muffins.