Wellness Policy

Me doing a cooking demo for CNP Ingredients:   1 tsp olive oil   1 onion, diced small   2 cloves garlic   1 pound squash or zucchini, cut into medium dices   1 cup fresh corn (about 2 ears of corn)   1 cup veggie broth   2 T chili powder   1 tsp ground cumin   1 tsp dried oregano   2 tomatoes, diced   2 T tomato paste   1 (15 oz) black beans, drained and rinsed   Salt and pepper to taste Directions: Preheat large pot over medium-high heat.  Sauté onions and garlic in olive oil in pot until translucent.  Add squash or zucchini, corn, veggie broth, chili powder, cumin, oregano, salt and black pepper.  Cover pot and bring to a boil. After the pot reaches a boil, reduce heat to simmer and cook 10 minutes.  Add tomatoes, tomato paste and black beans.  Cover the pot and cook for about 10 more minutes.   Enjoy!

This past Saturday I helped volunteer with the Community Nutrition Partnership and the UNC Center for Health Promotion and Disease Prevention at the NC Science Festival . We were trying to get kids excited about cooking with local and healthy ingredients so we made Whole Wheat Sweet Potato Oatmeal Pancakes. The recipe was a huge success with the kids ! The kids and parents liked it so much, we ran out of recipe copies. So, for those wanting the recipe, please see below: Whole Wheat Sweet Potato Oatmeal Pancakes 1 cup mashed sweet potatoes 1/2 cup oats 1 cup whole wheat flour* 2 eggs** 1 cup skim milk** 1/4 cup olive oil 2 tbs. honey 3 tsp. baking powder 1 tsp. salt 1/2 tsp. nutmeg *To make this recipe gluten-free: substitute buckwheat flour for the whole wheat flour **To make this recipe vegan: substitute Ener-G Egg Replacer for the eggs and use almond or soy milk instead of skim milk. To mash the sweet potato, take 1 medium sweet potato and cut i...