4 Feb
2010

Dining with the Dietitian

I had the good fortune to attend the Culinary Institute of America’s (CIA) Worlds of Healthy Flavors Conference, a mecca for health foodie’s — like myself — which combines the best in culinary and nutrition.

Dr. Willett

Dr. Willett

Not only did I learn the latest research on weight loss strategies from nutrition experts, such as Dr. Walter Willet of the Harvard School of Public Health, but I also discovered new cooking techniques and ingredients for creating healthy recipes.

I feasted on Savory Indian Crepes with Tomato and Peanut Chutney, Chicken and Black Bean Enfrijoladas, Turkish Zucchini Pancakes and Peanut Infused Panna Cotta with Fresh Fruit for dessert. The food was amazingly healthy and oh so delicious (what else could I expect)!

Panna Cotta

Panna Cotta

The most interesting ingredient I discovered is peanut flour, which was used as a base in the Savory Indian Crepes. It can also be used to thicken soups, in baked goods, as a coating for chicken and fish, and it is something I will be adding to my pantry.

Overall,  it was one of the most rewarding and inspiring experiences in my career, and I definitely plan to attend other events at the CIA in the future!

Have a unique, healthful ingredient or cooking technique?  Share it here for others to try.

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2010

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2010

A Delicious World of Food
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19 Jan
2010

A Delicious World of Food
Those of you who know me know I am only technical enough to be dangerous.  I can hook up electronics through trial and error, I can manage computer programs until they stop working, I can do basic coding like <b> and <i>, and I can keep my social media status updated [...]

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