The Deacon Dining Wellness Program partners with the Office of Wellbeing through monthly cooking classes to educate students, faculty and staff on Performance Dining-a program that encourages eating with purpose. This is not a recipe for “perfect” eating by any means, but a way to approach each meal and snack with the goal of obtaining the most nutrients to nourish body, mind and spirit and derive pleasure and satisfaction from the chosen foods.
Brooke Orr | Deacon Dining | Nutrition Director
World Vegetarian Day initiates the month of October as Vegetarian Awareness Month, so this month’s Gold Apron cooking class made a plant powered Vegan Spaghetti Puttanesca. This hearty dish is full of high energy whole grains, filling fiber and protein as well as antioxidant rich veggies! Research suggests that a diet high in fruits and veggies can positively affect health by lowering blood pressure, reducing the risk of heart disease and stroke, preventing some types of cancer, lowering the risk of eye and digestive problems, and having a positive effect on blood sugar. Veg Out with Deacon Dining this month and aim to have ONE plant powered meal (no meat) per week. Concerned about getting enough protein? Stop by the Pit on October 16th from 11:00-1:00 to sample and learn more about a plant forward diet or come to the Fitness Center October 30th at 4:30 to sample and learn about vegetarian protein sources.
As a registered dietitian I promote whole foods first, a diet built on a variety of fruits, vegetables, whole grains, protein and healthy fat. That is why our smoothie event featured recipes that included an ingredient from each food group. Smoothies can be a great snack (smaller serving) or meal (larger serving), and should be balanced to keep blood sugar stable. Choosing a bone boosting beverage such as soy or cow’s milk, a protein source such as Greek yogurt or tofu, a full cup of a brightly colored vegetables such as carrots or spinach and a cup of fruit provides nutrient dense calories and a tasty sweet we sometimes crave. Download the recipes from our event HERE