The catalog said “Bring your own muffin tin to prepare meal components to take home and bake for dinner” and the class filled quickly. My intention is to give ideas for similar recipes or methods to do at home.
I intended to keep everyone moving so that the food was not at room temperature for more than an hour. This kept the 20 experienced and attentive participants busy as my husband and I kept the assembly lines moving.
The menu featured 6 recipes: Salmon Rice Bake, Farmers Market Vegetables, Fruit Crumble, Polenta Marinara and Turkey Sausage. I prepared and baked the Spinach Ricotta Frittata to complete the tin as the raw egg mixture could not be transported.
My nutrition themes included Diversity of Plant Foods (prebiotic fibers) and Protein from Animal Foods. Those who consume 30 different plant foods a week have a more diverse microbiome; the one nutrient aging adults need more of is protein and it’s very difficult to get from plant foods.
Each attendee received a recipe booklet . The links are here:
Easy Meals with Built in Portion Control https://cindyshealthymeals.blogspot.com/2024/06/easy-meals-with-built-in-portion-control.html
Polenta Marinara
https://cindyshealthymeals.blogspot.com/2024/05/muffin-tin-polenta-pizza.html
Turkey Sausage and Spinach Ricotta Frittata
https://www.blogger.com/blog/post/edit/163097590958514429/1598479345642417342
Each attendee completed a ticket listed the number of plant foods (grains, vegetables, fruits and nuts) eaten yesterday. The drawing prizes were local corn grits and whole wheat flour from The Vegetable Garden and Davis Brother, small measuring spoons and 1/8 cup measuring cup. The average number of plant foods reported eaten in 1 day was 8.
