a healthier appetite
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For Meetings & Ourselves
A Healthier Appetite
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Who are the people making the requests and why they are increasing
What are the different dietary needs
How to incorporate healthy options into menus
Explore examples of foods to please all palates
Tips to sty on a healthy track
Essential Learning Components
u
v
w
x
y
Wednesday, February 20, 13
“Food is our common
ground, a universal
experience.”
James Beard
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological
Wednesday, February 20, 13
ELC #1
Keys to Healthy
Eating
uWednesday, February 20, 13
Note imbalances in your primary food. Create balance and joy in your life.
Wednesday, February 20, 13
8Sleep
hours
LeptinGhrelin
Wednesday, February 20, 13
• Low energy• Headaches• Muscle cramps • Digestive issues
• Poor concentration• Illness• Hunger
Hydrate
75%Wednesday, February 20, 13
Diets Don’t Work
Wednesday, February 20, 13
Fact
Fict
ion
vs.
Wednesday, February 20, 13
5Read Labels
• Ingredients you can’t pronounce
• Lite & Low-fat
• Health claims
• Chemicals, preservatives, artificial flavors & colors
• Sugar, HFCS, Trans Fats
• Ingredients are listed in order of prevelance
Wednesday, February 20, 13
Sugar
• Addictive, destructive substance
• A little bit creates desire for more
• 142 lbs. of sugar per year
• Inflammation in the body and runs down the immune system.
• “Diabesity”
Wednesday, February 20, 13
PH B
alan
ceA
lkal
ine
vs. A
cidi
c Alkaline• Leafy Greens, veggies
• Whole grains
• Fruit
• Water
• Green/Herbal Tea
Acidic• Sugar, Artificial sweeteners
• Processed/Chemical
• Meat/dairy
• Alcohol / Coffee
Wednesday, February 20, 13
.15
.25
WholeRE
AL N
utrient D
ense
1Wednesday, February 20, 13
Clean• Onions• Corn• Pineapples• Avocado• Asparagus• Sweet Peas• Mangos• Eggplant
• Cantaloupe• Kiwi• Cabbage• Watermelon• Sweet
potatoes• Mushrooms• Grapefruit
Wednesday, February 20, 13
Dirty• Apples• Celery• Strawberries• Peaches• Spinach• Nectarines• Grapes
• Sweet bell peppers
• Potatoes• Blueberries• Kale/Collard
Greens• Lettuce
Wednesday, February 20, 13
SuperFoods
• Blueberries/Strawberries/Blackberries/Raspberries
• Lemon/Orange/Lime/Grapefruit
• Organic Red Grapes/Organic Apples/Watermelon
• Pomegranates/Acai/Goji Berries
• Bananas/Pineapple/Guava/Papaya/Mango
• Chia Seeds/Ground Flaxseed/Flaxseed Oil
• Raw Almonds/Walnuts/Pecans/Pistachios/Pine Nuts
• Raw Pumpkin Seeds/Sunflower Seeds
• Almond Butter/Natural Peanut Butter/Tahini
• Spinach/Kale/Collards/Mustard/Dark Leafy Greens
• Broccoli/Asparagus/Green Beans/Zucchini
• Avocado/Artichoke• Carrots/Beet/Celery/
Cucumber• Tomatoes/Peppers/Eggplant
• Organic Sweet Potatoes/Squash
• Garlic/Onions/Shallots• Fresh Parsley/Rosemary/
Basil/Thyme/Sage/Cilantro • Extra Virgin Olive Oil/Extra
Virgin Coconut Oil• Wild Caught Salmon/
Sardines• Edamame/Tofu/Miso• Black Beans/Pinto/Garbanzo
Beans/Lentils/Black-Eyed Peas
• Quinoa/Millet/Oatmeal/Amaranth/Brown Rice/Farro
• Organic Yogurt/Kefir• Almond Milk/Coconut Milk/
Oat Milk/Hemp Milk• Coconut Water• Green Tea/White Tea/Black
Tea• Red Wine/Dark Chocolate
70%+ Supplements/Antioxidants/Omega3/Probiotics
Wednesday, February 20, 13
Good Food
• Whole
• Fresh & Natural
• Real
• Local, seasonal and not GMO
• In harmony with the environment
• Balanced, appropriate & enough
• Delicious
Wednesday, February 20, 13
Ourbody is design-ed to heal itself.
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
food allergies
medical conditions
personal preferences
religious beliefs
Dietary Needs
vWednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Kody
Shelly Vega
Dietary Needs
Celyn
15 Million - Food Allergies 27 Million - Vegetarian1 Million - Vegan
25.8 million - Diabetes1:133 - Celiac disease⅔ Americans Obese7:10 deaths - Chronic diseases
11.2 million - Kosher20% - devoutly15% - practice casually
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Food AllergyPotentially Life-threatening Immune Response Response
Wednesday, February 20, 13
.15
.25
90
120
8150
Wednesday, February 20, 13
Peanuts
Tree Nuts
• Life-long• #s have tripled
since 1997
• 3.3 Million• Legume • International dishes
• Seldom to allergic to just one type
• Not a legume or a seed
• Coconut• Extracts
Wednesday, February 20, 13
Fish
Shellfish• Salmon, tuna, halibut• Life-long• Fish flesh, gelatin, oil• Flavoring base
• Crustacean• Mollusks• Salad dressing,
worcestershire sauce, stock, bouillabaisse, barbecue sauce
Wednesday, February 20, 13
• Legume• Processed
foods
• Asian foods
• Soy Oil
Soy
Wheat• Four proteins • Not Gluten
intolerance• Reactions
mild to severe• Couscous,
soy sauce, pasta, bread crumbs
Wednesday, February 20, 13
Milk
Eggs
• White & yolk• Hidden • Raw vs. cooked
• Whey & casein• ALL dairy
products• Sheep & goat’s • Manufactured
products• Lactose
Intolerance
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
Medical Conditions
Chronic Diseases
Obesity
Diabetes
Crohn’s & Colitis
Celiac Disease
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Celiac Disease
• Genetic autoimmune disorder
• 1 in 133
• Malabsorption
• Avoid Gluten
• No cure
• Other conditions
WheatRye
BarleyOats
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
• Chronic inflammatory disease affecting gastrointestinal tract
• 500,000 Americans
• Inflammatory bowel disease (IBD)
• Cause unknown
• Managed through individualized diet
Crohn’s & Colitis
Wednesday, February 20, 13
Epid
emic
• 1:3 Americans
• Blood sugar
• Low in salt, fat and sugar
• High in fiber
• What, when and how much
of 2
1st C
entu
ry
Girl From ParisTumblr
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
Lifestyles
Personal Preferences
Religious Beliefs
Wednesday, February 20, 13
Grains
Vegetables Fruits
Proteins
Dairy
Fats & Oils
Vege
taria
n
Wednesday, February 20, 13
.15
.25
Lacto-ovo VegetarianEggDairy
LactoVegetarianDairy
RawUnprocessedUncooked
RaveWhole fruits, vegetables, grains, nuts
and seeds
PescetarianEggsDairyFish
FlexitarianOccasionally eats meat
VeganNo use or
consumptionof animal products
MacrobioticUnprocessed veganNo sugar or refined oils
Vege
tariian
Wednesday, February 20, 13
“Food is an important part of my religion and the way I live my life.”
ArleneMathes-Scharf
Kashrut.com
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Religious-based Diets
Judaism Kosher x Kosher x Kosher Not with meat
Buddhism x x some P P
Hinduism x x Restricted/Avoided
Restricted/Avoided ? x
Islam Halal x Halal x xRastafarianism x x no fish
over 12” xSeventh Day Adventist x x x ?Sikh in some sects
Halal or Kosherin some sects
Halal or Kosherin some sects
Halal or Kosher x
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Religious-based Diets
Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions
Roman Catholicism Restricted on certain daysRestricted on certain daysRestricted on certain days
Eastern Orthodox Restrictions Restrictions
Jainism x x x x x x
Mormonism x
Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday!! ! 1! 2! 3! 4!
! ! ! ! ! !
6! 7! 8! 9! 10! 11!! ! ! ! ! !
13! 14! 15! 16! 17! 18!! ! ! ! ! !
20! 21! 22! 23! 24! 25!! ! ! ! ! !
27! 28! 29! 30! 31! !! ! ! ! ! !
! ! ! ! ! !! ! ! ! ! !
June/July Ramadan (Islamic)
February Ash Wednesday (Christian)Lent (Christian)
April Good Friday (Christian)Easter (Christian)Shavuot (Jewish)Passover (Jewish)
July/August Eid al-Fitr (Islamic)Krishna Janmashtami (Hindu)
September/October Sukkot (Jewish)Rosh Hashanah (Jewish)
October Navratri (Hindu)Shemini (Jewish)Yom Kippur (Jewish)Simchat Torah (Jewish)Eid al-Adha (Islamic)
November Diwali (Hindu/Buddist/Sikhism/Jainism)Thanksgiving
DecemberHanukkah (Jewish) Christmas (Christian)
January Chinese New Year (Confucian/Taoist/Buddhist)
Religious Holidays
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
Why Healthier
Menus
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
1.8 Million
$54.5 Billion205 Million
Meetings
People attended those Meetings
spent on Food & Beverage
The Event Industry
Wednesday, February 20, 13
.15
.25
4,931events
23,190food functions
day
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
So What?Dietary Need % of Guests # Guests
Celiac Disease (3m) 1.46% 2
Diabetes (25.8m) 12.59% 14
Food Allergies (15m) 5.85% 7
Gluten Intolerance (18m) 8.78% 10
Vegetarian (27m) 11.12% 13
Vegan (1m) 0.49% 1
Kosher 5.46% 6
53 people 46%
Wednesday, February 20, 13
Leading cause of
death worldwide
“Chronic disease is a foodborne
illness. We ate our way into
this mess, and we must eat
our way out.”Mark Hyman
Wednesday, February 20, 13
World’s population
lives in countries
where being overweight
or obesity kills more
people than malnutrition65%Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
NonCommunicable Diseases
36M• Cardiovascular Disease• Cancer
• Stroke• Diabetes
55M20082030
Major Health Challenge of 21st Century
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Behavioral Risk Factors
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Harmful use of Alcohol
• High blood pressure
• High blood glucose
• Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake
}
Wednesday, February 20, 13
Once guests feel safe &
satisfied with their
eating experience,
they become a loyal &
repeat customers.80%Wednesday, February 20, 13
Limits 1+ major life activities
Seeing, hearing, Eating, learning, interacting with others, breathing
Immune system, digestive, bowel, brain, respiratory,
cardiovascular
Wednesday, February 20, 13
Sandra Beasley
author
“One of the biggest misconceptions is that
people with food allergies want the
whole event to accommodate their
allergies.”
Wednesday, February 20, 13
Do not return to
events
Do notattendevents50%
When asked about eating at events, people with dietary needs:
Wednesday, February 20, 13
Food & service are a reflection of the event, the
property and the chef.
Guests are entitled to the same quality of cuisine while
accommodating their need.
Participants should be provided the same culinary
experience.
Attendees shouldn’t be punished for having a dietary need.
When serving
guests with special dietary needs,
Chefs said:
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service
Benefits of Good Service
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Things to ConsiderDecor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards Wednesday, February 20, 13
Man
agin
g N
eeds
Caterer &
Hotel• Ask for more
information
• Take it seriously
• Effort, Ability, Promises & Delivery
• Menu Planning
• Use your Talent
• Label
• Seating
• Communicate
Wednesday, February 20, 13
Man
agin
g N
eeds
Planner
• Ask on invites
• Know your audience
• Use Resources
• Menu Planning
• Vendors
• Seating
• Communicate
Wednesday, February 20, 13
“A customer is the most important visitor on our premises. He is not dependent on us.
We are dependent on him. He is not an interruption in our work -
he is the purpose of it.
We are not doing him a favor by serving him.
He is doing us a favor by giving us the opportunity
to serve him.”
Mahatma Gandhi
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Roasted Beet Saladwith Arugula, Spicy Acacia Honey & Marcona Almonds
Wednesday, February 20, 13
Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette
Roasted Lamb ChopOver Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Gluten & Diary Free
AVOIDAVOID SUGGESTIONSSUGGESTIONS
• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk
Breakfast
• Quinoa porridge• Gluten-free Buckwheat
Pancakes• Vegetable Omelets
• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk
Entrée
• Sliders on portobello or GF bun• Veggie Wraps on corn tortillas• Portobello Fillets w/ Béarnaise & Mashed
potatoes made w/ cashew cream
• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk
Side• Roasted Brussels Sprouts with Refried
Butter Beans and Rice
• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk
Break • Soy Yogurts• Zucchini chips w/ Lime mint dipping sauce
• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk
Dessert • Gluten Free Apple Pie Parfait
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Gluten, Diary & Egg Free
Avoid SuggestionsSuggestions
• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage
Breakfast • Savory vegetable pancakes• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage
Entrée
• Baked Halibut w/ Asparagus,Leeks & dill
• Chicken Lettuce Wraps• Roasted Lamb Chops
• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage
Sides• Kale salad w/ quinoa, tangerines &
toasted almonds• Mac & “Cheese”
• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage
Breaks • Kale chips• Guacamole & Corn chips
• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage
Desserts • Blondies
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Vegan & Gluten-free
Avoid Suggestions Suggestions
• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk
Breakfast • Chewy Granola Bars• Fruit Parfaits w/ GF granola
• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk
Entrée
• Garden Gazpacho• Vegetable & Bean Chili• Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes
made w/ cashew cream
• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk
Sides • Pan-roasted Summer Vegetables• Red and Blue Herbed Potatoes
• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk
Breaks • Avocado and Mango Lime Salad
• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk Desserts • Fresh Berry Crumble
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Broccoli Frittata
Ingredients 1 Garlic clove2 Tbsp. Olive oil3 ½ C Broccoli florets¼ tsp. Crushed red pepper Salt & black Pepper8 large Eggs½ C Parmigiano, grated
Instructions• Preheat oven to 350. • In a 10-inch oven proof nonstick
skillet, cook the garlic in 1 Tbsp. of the oil over medium high heat for 30 seconds.
• Add the broccoli and red pepper and cook for 1 minute.
• Stir in 2 tablespoons of water, season with salt and pepper and cover.
• Cook over moderate heat until the broccoli is crisp-tender, 2 minutes.
• Let it cool.
• In a bowl, whisk the eggs with ¼ teaspoon each of salt and black pepper.
• Stir in broccoli. Return the skillet to the stovetop and heat the remaining 1 Tbsp. of oil.
• Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes.
• Sprinkle with the cheese. • Transfer the skillet to the oven
and bake until the center is just set, 12 minutes.
• Serve warm.
Food & Wine magazine
WS FSF N P GF V Dairy-FreeOmit the Parmigiano
BREAKFAST
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Fruit & Veggie Drinks
Ingredients All Green Smoothie1/4 C Water1/2 C Pineapple juice1 3/4 C Green grapes1/4 Bartlett pear, ripe, seeded
and halved1/2 Avocado, pitted, peeled1/4 C Broccoli, coarsely chopped1/2 C Spinach, washed1/4 C Ice cubes
Ingredients Beet, Strawberry, Cranberry Smoothie3/4 C 100% cranberry juice,
chilled1/4 C Cranberries, fresh or frozen1 small Beet, steamed1/3 C Frozen strawberries2 tsp. Honey or other sweetener, to
taste2/3 C Ice cubes
WS FSF N P GF VDE VG R RV
Instructions• Place all ingredients into the Vitamix container in the order listed and
secure lid.• Select Variable 1.• Turn machine on and slowly increase speed to Variable 10, then to
High.• Blend for 35 to 40 seconds or until mixture is smooth. Put all
ingredients in blender and turn on
BREAKFASTBREAKS
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Ingredients Spinach & Avocado1.5 C Cannelloni beans, rinsed &
drained1 C Spinach, fresh1 Tbsp. olive oil1/2 Large ripe avocado1 Lemon, Juice from2 cloves Garlic Salt & pepper to taste
Ingredients Apple Spice15 oz. can Chickpeas, rinsed & drained1-1/3 C Unsweetened applesauce1 Tbsp. Sunflower oil1 Tbsp. Honey1/4 C Raw cashew butter1 tsp. Molasses2-2.5 tsp Cinnamon1/2 tsp. Salt1/4 tsp. Nutmeg1/16 tsp. Clove
WS FSF N P GF VDE VG R RV
Instructions• Toss it all in a food processor and whirl away! • Taste + adjust spices if desired.
Hummus BREAKSSIDE DISHDESSERT
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Kale Quinoa Salad
Ingredients1 C Quinoa, rinsed2 C Water4 Tbsp. Extra virgin olive oil2 cloves Garlic, chopped½ Red onion, diced2 Roma plum tomatoes, diced2 C Fresh kale, chopped Salt and pepper to taste Chile seasoning to taste,
optional
WS FSF N P GF VDE VG RV
Instructions• Bring water and quinoa to a boil.
Cover and turn down to simmer for 12-15 minutes.
• In sauté pan, heat 2 Tbsp. extra virgin olive oil on medium high.
• Add chopped garlic, diced onions.• Cook for 2 minutes before add diced
tomatoes. • Add chopped kale, stir and cover
for 1 minute or until kale is wilted. • When water is absorbed for
quinoa, transfer cooked quinoa to large bowl.
• Add extra virgin olive oil, salt and pepper and toss.
• Add in kale mixture and gently toss.
• Serve.
BREAKSALAD
SIDE DISHENTREE
Created by Chef Megan McCarthy, Healthy Eating 101
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Pork Patties w/ Plum Sauce
Ingredients1½ C Plums, Coarsely chopped
(~½ lb.)1½ Tbsp. Brown sugar2 Tbsp. Seasoned rice vinegar½ tsp. Sriracha (hot chile sauce,
such as Huy Fong)1 C Boiling water½ C Uncooked Millet1½ lb. Ground pork, 80% lean1 C Green onions, diagonally cut
and divided½ C Fresh cilantro, chopped and
divided2 Tbsp. Dry sherry1 Tbsp. Garlic, minced1 Tbsp. Fresh ginger, peeled and
minced1 tsp. Salt, divided1/4 tsp. Black pepper, freshly ground Cooking spray
WS FSF N P GFDE
Instructions• Combine first 4 ingredients in a small saucepan; bring to a boil. • Cover; reduce heat, and simmer 15 minutes, stirring frequently. • Remove from heat; let stand 10 minutes. • Place plum mixture in a blender or food processor; process until
smooth.• Combine 1 C boiling water and quinoa in a medium bowl; cover and
let stand 20 minutes. Drain well. • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger,
3/4 tsp salt, and pepper in a medium bowl. • Divide pork mixture into 12 equal portions, gently shaping each into a ¾ inch-thick patty.
• Press a nickel-sized indentation in center of each patty. • Heat a large skillet or grill pan over medium-high heat. Coat pan with
cooking spray. • Add 6 patties to pan; cook 5 minutes on each side or until done.
Repeat with remaining 6 patties.• Drizzle patties with plum sauce and serve.
ENTREE
Adapted from Myrecipes.com
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Seasonal Slaw
Ingredients3 C Green cabbage, thinly sliced2 Kale leaves, finely chopped1 Apple halved, cored and
coarsely chopped1 Pear—halved, cored and
coarsely chopped¼ C Golden raisins¼ C Dried cherries¼ C Pumpkin seeds (pepitas)¼ C Toasted pecans1½ C Plain whole milk yogurt1½ Tbsp. Honey Sea salt and freshly ground
black pepper to taste
WS FSF P GFE
Instructions• In a large bowl, combine the cabbage, kale, apple and pear. • Stir in the raisins, cherries, pumpkin seeds and pecans.
• In a medium bowl, whisk together the yogurt and honey and then fold it into the cabbage mixture.
• Season with salt and pepper and serve.
SALADBREAK
SIDE
V
Created by Chef Megan McCarthy, Healthy Eating 101
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Blueberry Delight
Ingredients¼ C Flax seed, ground ½ C Raw walnuts, ground1 C Frozen blueberries1 C Raw cashews 1 C Water 2 Tbsp. Honey
WS FSF P GFE
Instructions• Combine cashews, water and honey together in blender until smooth
and creamy. Set aside. • Grind flaxseed in herb/coffee grinder.• Grind walnuts in grinder. • Sprinkle pie pan or individual ramekins with ground flaxseed and
ground walnuts. • Place frozen
blueberries on top of flaxseed mixture.
• Drizzle cashew sauce over blueberries to serve.
BREAKDESSERT
V
Created by Chef Megan McCarthy, Healthy Eating 101
D VeganReplace Honey with Agave Nectar
Wednesday, February 20, 13
Wednesday, February 20, 13
8:00am BEVERAGE SERVICE
• Freshly Brewed Coffee (Decaffeinated Coffee) Hot Tea• Milk, Soy Milk, Cream, Sugar
• Local Organic Sonoma Mixed Green Salad with Buttermilk Ranch, Cucumber Vinaigrette, Olive Oil and Balsamic Vinegar
• Costeaux Rolls & Butter
• Herbed Marinated Button Mushrooms and Artichokes
• Bay Shrimp Ceviche Salad
• Olive and Pesto Pasta Salad
• Sliced Fresh Seasonal Fruit Display
• Grilled Rocky Chicken Breast with Garlic and Rosemary Sauce
• Oven Roasted Cedar Plank Salmon with Herb Olive Oil
• Rice Pilaf
• Fresh Seasonal Squash and Zucchini
• Lemon Biscotti Cheesecake
• Chocolate Fudge Torte
• Brewed CoffeeDecaffeinated Coffee and Hot Tea
12:30pm FLAMINGO LUNCHEON BUFFET
Wednesday, February 20, 13
GaMPI Workshop A Healthier Appetite February 19, 2013
Sponsors
Wednesday, February 20, 13
Tracy Stuckrathtracy@thrivemeetings.com404-242-0530www.thrivemeetings.comwww.facebook.com/thrivemeetingseventswww.linkedin.com/tracystuckath
CSEPCMMCHC
Wednesday, February 20, 13
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