Food Network envy got you down?
Want to start cooking healthier meals at home?
Wondering what you’re going to make for dinner yet AGAIN?
We’ve got you covered! Alumni are invited to take part in the second installment of Emmanuel’s three-part January Wellness Series – a nutrition discussion and healthy cooking demo presented by Emmanuel Alum Olivia Weinstein ’13, MS, RD, LDN, and Jane Garofalo, M.S. Nutrition Candidate, Boston University.
As an added bonus, at the end of the workshop, dinner is ready!
January 13, 2021
6:00 pm-7:00 pm
Potato & Bean Soup with Kale Ingredients:
Celery – 3 stalks, diced
Carrots – 3 large, diced
Onion – 1 small, diced
Sweet potato, cut into 1-inch pieces with skin – 1 large
Olive oil – 3 tablespoons
Kidney Beans – 1 (15.5 oz.) can - you may use any beans of your choice (I used ½ can cannellini and ½ can of red kidney beans)
Italian seasoning – 1 teaspoon Broth, low sodium – 4 cups (vegetable or chicken)
Canned diced tomatoes – 1 (14.5 oz) can (I used fire roasted for more flavor)
Tuscan kale (dinosaur kale), chopped – 2 cups (4 large leaves)
Parmesan cheese for topping, shredded – ½ cup
Oatmeal & Honey Bites Ingredients:
Old fashioned oats – 1 cup
Chopped nuts – ½ cup (walnuts, almond, pecans etc.)
Raisins (or other dried fruit, e.g. dates) – ½ cup
Vanilla extract – 1 teaspoon
Honey – 2 tablespoons
Nut butter – 3 tablespoons (peanut butter, almond butter, etc.)
Optional: coconut flakes
Participation in this event is free, but a $15 donation is encouraged to the Emmanuel College Coronavirus (COVID-19) Emergency Response Fund.
*Zoom link will be emailed to registrants*
Email: email@example.com Phone: 617-735-9771
Wednesday, January 13 at 6:00pmVirtual Event