I’m a member of the Chicago Academy of Nutrition and Dietetics, a professional organization that “empowers members to be the nation’s food and nutrition leaders” while striving to “optimize the nation’s health through food and nutrition.” It’s a great group that offers continuing education seminars, volunteer opportunities, and leadership experience for dietitians, dietetic interns and students.
Last night, we had the first dinner meeting of the year! We enjoyed food truck fare for dinner:
The Meatloaf Bakery had its food truck, Meatloaf A Go Go, out to provide us with tastes of “Loafies,” little bites of meatloaf with different seasonings, topped with varieties of mashed potatoes, and served with a dipping sauce.
I tried the “The Mother Loaf,” “The Herby Turkey Loaf,” and “The No Buns About It Burger Loaf.” All 3 of them were soooo good!
The La Adelita food truck was also there serving tacos, elotes, and guacamole. Also very good!
For the educational portion of the night, Melissa Joy Dobbins, MS, RD, CDE, spoke on the benefits of sprouted grains, and we got to sample a variety of sprouted grain products from Way Better Snacks.
So what are sprouted grains? Grains naturally have a protective layer around them for survival while they are growing. When we use these grains in foods, the protective layer can prevent our bodies from getting the full nutritional benefit of the grain. Once grains are sprouted, the protective layer disappears and allows the grains’ nutrients to be fully digested and absorbed. So basically they are like SUPER whole grains!
Melissa also led an interactive session on “How to Do a Food Demo.”
During the demo, they made a Southwestern black bean, quinoa, and mango salad that can be eaten on its own or scooped on a chip.
I can’t wait to try out some of her tips in my classes at work!