Culinary Nutrition Expert Program – Week 4

CrackerDough

Protein. I LOOOOOVE my protein. I’ve been back in the gym training ever since the wee Princess hit 3 months. I usually take my protein in the typical meat filled way, so I was delighted to test recipes this week that that focused on vegetarian sources of protein. We were required to make: Walnut Crackers, Baked Falafels and Tahini Sauce. One really neat thing I took away from this week: make your own gluten-free flour! I made chickpea flour and it was as easy and throwing chickpeas into my spice grinder and grinding until fine. Amazing!

Walnut Crackers

WalnutCrackers

Tahini Sauce

SesameTahini

Both of these were quite good. I’m not sure if I’ll make them again but they may be worth a go to see how I can tweak them more to my liking.

On top of this week’s recipe assignment, this week’s written assignment was a Research Paper on a dietary condition of choice and how to find foods that best heal the body for this condition. I chose Attention Deficit Hyperactivity Disorder. At this point in time I’m not sure if this is the avenue I want to take but as a teacher it is my natural inclination to choose topics that reflect what I see in school. I think it might be beneficial for me to expand my horizons and focus on concerns that primarily affect adults. I will admit, now that I’m in the thick of the program it is a lot of work to handle with a little one in tow but I’m loving the knowledge I’m attaining and I can’t wait to see what next week holds.

If you’re interested in what I’m learning, check out the Culinary Nutrition Expert Program offered by Meghan Telpner. A perfect complement to the traditional holistic and natural nutrition programs.  #CNEprogram

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