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Fresno State food science & nutrition class create and teach healthy recipes that correlate with special dietary needs in a lab for the Culinology 152 health cooking techniques class taught by Dr. Sara Shinn and Dr. Lisa Herzig, May 3, 2018, photo by Geoff Thurner, Copyright 2018.
Fresno State Culinology faculty Dr. Sara Shinn and Culinology 152 (healthy cooking) students create pasta, March 8, 2018, photo by Geoff Thurner, Copyright 2018.
Spice it up! To add more flavor I added some McCormack black pepper, Tone's dried chopped chives, and Great Value paprika...oh, and some chopped white onions not pictured. I will blend it all in.
It's thursday morning and I just got back from taking Bastet to the vet for his annual thingy. Now I'm going to apply my great culinary skills to making a nutritous healthy meal!
Great program from MHealthy with easy to make and great to eat recipes. They are healthy too! Great job by the chefs - I did not get their names - as they showed how to make Mixed Herb Bean Salad, Peach Blueberry Crisp and Pasta with Cherry Tomatoes and Pesto.
I drained most of the liquid out of the pot and disgarded the bones. It doesn't look like a lot of meat, but this is going to be two bean soup so I don't need a whole lot.
Great program from MHealthy with easy to make and great to eat recipes. They are healthy too! Great job by the chefs - I did not get their names - as they showed how to make Mixed Herb Bean Salad, Peach Blueberry Crisp and Pasta with Cherry Tomatoes and Pesto.
Great program from MHealthy with easy to make and great to eat recipes. They are healthy too! Great job by the chefs - I did not get their names - as they showed how to make Mixed Herb Bean Salad, Peach Blueberry Crisp and Pasta with Cherry Tomatoes and Pesto.
Grilling food is a healthier option compared to our regular cooking methods. Vegetables retain more vitamins and minerals. High heat from the grill seals in the moisture and keeps food tender so there’s no need to add oil or butter.
Reference: labsaints.com/why-is-grilling-a-healthy-cooking-method/
The bacon is done now and I put it on a plate to drain a bit. I love real crispy bacon, but now that I only have about six teeth left to chew it, I find I do better with softer foods. I'll use this bacon to make a sandwich like a BLT, or just snack on it. The bacon on the small plate is for the soup.
Slow-cooked dishes are ideal for making ahead and reheating, and leftovers can be enjoyed for several days. And, a slow cooker provides advantages for healthy cooking by stretching small amounts of meat with flavorful sauces and vegetables.
www.eatingwell.com/recipes_menus/recipe_slideshows/easy_slow_cooker_crock_pot_recipes
Great program from MHealthy with easy to make and great to eat recipes. They are healthy too! Great job by the chefs - I did not get their names - as they showed how to make Mixed Herb Bean Salad, Peach Blueberry Crisp and Pasta with Cherry Tomatoes and Pesto.