January Wellness Series: Nutrition Discussion and Healthy Cooking Demo

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 3-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

*This registration is now closed. If you would like to attend please email*