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Field to Plate Workshop

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Last week I had the pleasure of spending time with 16 other registered dietitians and one amazing RD herself: Amanda Archibald, RDField to Plate, founded by Mrs. Archibald, has created and hosts thought-provoking culinary-nutrition workshops and training with a focus on the food, nutrition, health and culinary professional.  So- after getting a postcard in the mail advertising this workshop that was to be hosted SO very close to home, it only seemed necessary that I attend!  After participating, I decided I would travel cities and across states to attend another- it was outstanding.  I was overwhelmed with the amount of material I learned and took home with me.  Plus- I got CE (continuing education) credit, too! 

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When I walked into the Whole Foods culinary classroom (kitchen) I instantly spotted some familiar faces. It was a small group to begin with (so thankful I was able to reserve a spot!) so it was fun to be working closely again with old friends I hadn’t seen since our move last August. 

Becca and I getting ready to create some delicious dishes!  Becca was a Dietetic Technician during my intern residency at Presby.  She is now an intern there- and so close to becoming an RD herself!  So proud of her! 

The first half of the workshop was dedicated to the framework of tools we need to be successful with our clients in creating the bridge between our professional nutrition recommendations and their kitchens at home.  There were two main ideas covered:

  1. Easy and understandable translation of nutrition information to clients, making the link between nutrition and well-being.
  2. Building a health-supportive recipe framework for teaching, counseling, and general health education.

Then- it was time for the hands on!  The part we all had been looking forward to!  Amanda provided us each with a copy of her recipes files to work from.  She uses about 15-18 recipes for most of her client teachings.  I know- you are thinking- how can that be enough for someone to work from for a lifetime!?  But- it is enough!  She came up with base recipes and provides a slew of options and substitutions for each, creating a full blown meal plan for health and longterm maintainability of her clients.  Two words: freakin’ genius

The class was split between 4 groups and we all were responsible for different culinary nutritents:

  1. Proteins
  2. Grains & Energizers
  3. Greens
  4. Health-Support Salads

My group consisted of intern Becca, myself, an RD in culinary school, and another RD that works for a wellness and weight loss company.  (So MUCH fun to be around RD’s that follow suit with my own interests of culinary wellness!)  We were responsible for the grains and energizers- ohhhh fun!  Excuse the quality of my pictures- these were taken with the iPhone- still came out with decent pictures if I say so myself. 

Action shot of the makings No Bake Granola Bars

No Bake Granola Bars

Brown rice cereal adds 'stickiness' to the ingredients when combined with the nut butter. You may substitute honey or maple syrup for the brown rice syrup.


  • 2 cups (gluten free) old fashioned oats
  • 1/4 cups roasted almonds
  • 1/4 cups roasted sunflower seeds
  • 1/2 cup shredded coconut
  • 1/2 cup chopped dried fruit
  • 3/4 cup nut butter
  • 3/4 cup brown rice syrup
  • 1 teaspoon vanilla
  • 1-2 cups unsweetened puffed brown rice cereal


Combine cereal, oats, nuts, seeds, coconut, and fruit in a large mixing bowl.

Gently warm the nut butter, syrup, and vanilla in a small sauce pan.

pour the nut butter mixture over the cereal mixture. Mix well while syrup is still warm, using your hands as needed. Pour mixture into a 9 x 13 pan. Pack the mixture down firmly with moist fingers.

Cover with plastic wrap and cool completely (chill in the refridgerator). Cut into 24 pieces and keep stored in the fridge.

The kitchen was small, so we made due and worked together so very well to share 4 burners and a double oven. But- actually, most of our recipes required minimal to no cooking at all. Another appeal to our lay clients. 

And now the finished products!  While these are only about half of what we prepared, it is a good depiction of it all.  Lunch was a buffet of insane color and the smells coming out of that kitchen were intoxicating! 

The Nourishing Oatmeal was my main responsibilty- along with the Raw Cacao Energy Balls.  Both were used as a mid morning and mid-afternoon snack for the group.

Nourishing Oatmeal

Adapted from: Rebecca Katz: The Cancer Fighting Kitchen


  • 1 cup whole oats
  • 1/4 teaspoon salt
  • 2 cups water
  • 2 tablespoons raisins
  • 2 tablespoons chopped dates
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon real maple syrup
  • 1 small apple, peeled and shredded
  • Chopped toasted almond for serving


Combine oats, water, and salt in a saucepan and bring to a boil over medium high heat. Add dried fruit and spices. Continue to cook, stirring frequently for 10 minutes (longer for creamier oatmeal). Remove from heat and stir in maple syrup. Stir in shredded apple and toasted chopped nuts.

Nutritional Information:

Raw Cacao Energy Balls

You can substitute any nut butter for the almond butter, but try something different than the classic peanut butter.


  • 3/4 cup almond butter
  • 1/4 cup tahini
  • 1/2 cup chopped dates
  • 1 cup sesame seeds
  • 1/4 cup raw cacao
  • 1/2-3/4 cup shredded coconut


Combine all ingredients in a blender or large food proccesor. Roll into small balls and additional shredded coconut as desired. Keep stored in the fridge.

Basic Fruit & Nut Granola

Yield: about 5 cups

Adapted from Cooks Illustrated

Instead of light brown sugar, you can substitute brown rice syrup.


  • 1/4 cup maple syrup
  • 1/8 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • The zest of one orange (optional)
  • 1/4 cup vegetable oil
  • 2 1/2 cups rolled oats
  • 1 cup chopped nuts
  • 1 cup dired fruit of choice


Preheat oven to 325 degrees.

Line a baking sheet with parchment paper. Combine first 4 ingredients in a bowl, and then whisk in oil. Fold in oats and nuts, coating thoroughly.

Spread granola across the baking sheet, compacting with a spatula or spoon.

Bake 40-45 minutes until golden brown, rotating the pan after about 20 minutes.

Remove from oven and allow to cool slightly. Stir in dried fruit.

Store in an airtight container

Red Lentil Dahl

Adapted from: Mighty Spice

Use this mixture as a foundation on which to serve other ingredients, eat as is or serve over rice. Garnish with cilantro!


  • 1 cup red lentils, washed and drained
  • 2 tablespoons olive oil
  • 2 teaspons cumin seeds
  • 1 red onion, finely chopped
  • 1 inch fresh gingerroot, grated or minced
  • 1 green chile, seeded, finely chopped
  • 2 tomatoes, finely chopped
  • 1-1 1/2 teaspoons salt
  • 1 teaspoon tumeric
  • 2 teaspoons ground coriander
  • Chopped cilantro for garnish


Add lentils to 2 cups water in a saucepan and bring to boil. Reduce heat to simmer 10-12 minutes until lentils are tender- careful not to burn!

In a skillet (or wok) heat the oil. When hot, add in cumin seeds and then quickly add onion, ginger, and chile; stir fry 3-4 minutes until onion is soft.

Add remaining ingredients along with 3-4 tablespoons water. Heat over low heat for 8-10 minutes, stirring occasionally. Tomatoes should breakdown into a thickened sauce- add more water as needed.

Fold cooked lentils into the tomato-spice mixture.


Lentil Walnut Spread

Recipe can be used as a dip, pasta sauce, sandwich spread, meat substitute- the ideas are endless!

For the greens: arugula, spinach, watercress, etc

You can substitute other nuts, or leave out completely for reduced recipe cost and/or for allergy concern. Substitute other legumes for lentils (i.e. black beans, chickpeas, ect.) Omit lemon flavoring and stir in 1/2 teaspoon ground cumin and 1/4 teaspoon coriander.


  • 1 cup green or brown lentils
  • 1/4 cup walnut halves or pistachios, toasted
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest and juice of 1/2 lemon
  • 1 cup fine chopped greens
  • 3 tablespoons water or broth as needed


Bring lentils to boil in 2 1/2 cups water. Reduce heat and simmer until water is absorbed. Drain as needed, cool.

Process toasted nuts, garlic, oil, and salt to a crunchy smooth paste. Add greens and pulse until smooth.

Add to drained lentil mixture and mash together to a crunch smooth consistency. Add liquid to smooth or loosen as needed.

Combine mixture with lemon and lemon zest. Taste to adjust seasonings.

Put into serving bowl and serve at room temperature.
Jicama Apple Slaw

Adapted from Mollie Katzen: Moosewood Restaurant; Cooking for Health

You can substitute celeriac for the jicama, as well as switching out the basil for 2 tablespoons thyme or parsley.


  • Juice and zest of one lemon
  • 2 cups peeled and grated sweet apple (approx 3 apples)
  • 2 1/2 cups grated jicama
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 cup currants or raisins
  • 1/3 cup fresh basil
  • 1/4 teaspoon salt
  • Pinch of cayenne red pepper


Toss the grated apple and jicama with the lemon zest and lemon juice to coat.

Add in remaining ingredients, and toss to combine.

Serve at room temperature or chilled.

Asian Veggie Rolls

You can use any variety of veggies for these wraps (i.e. sweet potato for the carrots) For the greens: spinach, kale, collards, etc.. If you can't find the mirin, substitute with apple cider vinegar.


    Asian Veggie Rolls
  • 1/2-1 cup carrots, sliced into matchsticks
  • 1/2-1 cup greens chopped thin
  • 1/2-1 cup red onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 1/2 tablespoons sesame seeds
  • 1-2 tablespoons roasted peanuts or cashews
  • 1 package wonton wrappers
  • Tahini Dressing
  • 1/4 cup tahini
  • 1 teaspoon gluten free soy sauce/tamari
  • 1 tablespoon mirin
  • 1/2 lemon juices (about 1 tablespoon)
  • 5 tablespoons water
  • Toasted Sesame Dressing
  • 3 tablespoons tamari (gluten-free soy sauce)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon mirin
  • 2 teaspoons rice vinegar


For the wraps

Combine all fresh ingredients. Fill a 9-inch cake pan with warm water. Dip the wonton wrappers in the water until softened. Place about 1/4 cup veggie filling and wrap tightly. Serve with dipping sauces.

For the dressings

Combine all ingredients for each, stirring well with a whisk. Serve with asian veggie wraps.

I walked out of there with a full brain of information and sheer motivation to conquer the world with nutrition!  Ok, so not really conquer- but I’ll surely try.  I mean, have you tried my veggie burgers?!   

I was so sad for the day to be over-  8 hours flew by! 

I only thought I knew a lot about food, nutrition, and teaching my clients all about it.  I can say I am more than prepared with the info and reading list provided by Amanda- such a great opportunity and experience.

Next year, I’ll for sure be in that kitchen once again!  What a great day it was.


  1. Farida says:

    Thanks for sharing these great recipes !

  2. Wow, this looks amazing! What a blast!
    Thanks for sharing all these recipes! I am definitely going to save them to make.

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