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Presented at the GaMPI Workshop on February 19, 2013 at The Cook's Warehouse Midtown in Atlanta, GA. Food was donated by H&F Bread Co., Riverview Farms and Moore Farms & Friends. …

Presented at the GaMPI Workshop on February 19, 2013 at The Cook's Warehouse Midtown in Atlanta, GA. Food was donated by H&F Bread Co., Riverview Farms and Moore Farms & Friends.

How do planners create menus that incorporate special requests like gluten-free, allergy-free, vegan, Paleo, Halal, or farm-to-table? And how do planners make menu options healthy and enjoyable?

Learn how easy it is to incorporate delicious, healthy options into your banquet menus and feast your eyes on delicious dishes your attendees will enjoy.

From ordinary breakfasts to elegant dinners, we’ll explore examples of food to please all palates and deliver on dietary needs. See (and taste) how simple it is to stay on the healthy track…no matter how busy and stressful your agenda (or life!) can get.

Meet the Speaker

Tracy Stuckrath, CSEP, CMM, CHC, founder and chief connecting officer of Thrive! Meetings & Events, is an event planner and consultant who is one of just 296 people in the world to hold a designation as a Certified Special Events Professional (CSEP), among several other industry certifications. She is also one of the 15 million people in the United States suffering from food allergies.

Around age 30, Tracy began to suffer from a number of medical complaints and symptoms. Four years (and multiple doctors) later, she at last discovered the culprit: a food allergy to yeast. As a result, Tracy made major changes to her diet and lifestyle, and saw major improvements to her health. And now that she finds herself on the other side of the special dietary request, she’s making major strides in changing how our industry addresses not only dietary needs and allergies, but the entire culinary possibilities of meetings and events.
Meet the Chef

Megan McCarthy, of Healthy Eating 101, is a healthy lifestyle consultant and chef who teaches kids and adults how to incorporate fresh food into their everyday lives. Not only does Megan show you how to integrate nutritious foods into daily meals and snacks, but she also puts you at ease in the kitchen. Megan is the Edible Garden Chef at the Atlanta Botanical Garden and also teaches healthy cooking classes focusing on simple, fast, and fresh recipes. She has also been featured on Lifetime Television’s The Balancing Act and Starting Over, and she is a spokesperson and recipe developer for national food brands like Marie’s Salad Dressing, Disney, and Seeds of Change.

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  • 1. A Healthier Appetite For Meetings & OurselvesWednesday, February 20, 13
  • 2. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 3. Essential Learning Components u Who are the people making the requests and why they are increasing v What are the different dietary needs w How to incorporate healthy options into menus x Explore examples of foods to please all palates y Tips to sty on a healthy track GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 4. James Beard “Food is our common ground, a universal experience.”Wednesday, February 20, 13
  • 5. Food: A Fact of Life Emotional, Physical, Familial, Cultural & Psychological GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 6. Keys to Healthy Eating ELC #1 uWednesday, February 20, 13
  • 7. Note imbalances in your primary food. Create balance and joy in your life.Wednesday, February 20, 13
  • 8. 8 hoursWednesday, February 20, 13 Sleep Leptin Ghrelin
  • 9. Hydrate • Low energy • Poor concentration • Headaches • Illness • Muscle cramps • Hunger • Digestive issues 75%Wednesday, February 20, 13
  • 10. Diets Don’t WorkWednesday, February 20, 13
  • 11. Fiction vs. FactWednesday, February 20, 13
  • 12. 5 • Ingredients you can’t pronounce Read • Lite & Low-fat • Health claims • Chemicals, preservatives, artificial flavors & colors • Sugar, HFCS, Trans FatsLabels • Ingredients are listed in order of prevelanceWednesday, February 20, 13
  • 13. • Addictive, destructive substance • A little bit creates desire for more • 142 lbs. of sugar per year • Inflammation in the body and runs down the immune system. • “Diabesity”SugarWednesday, February 20, 13
  • 14. Alkaline vs. Acidic Alkaline PH Balance • • Leafy Greens, veggies Whole grains • Fruit • Water • Green/Herbal Tea Acidic • Sugar, Artificial sweeteners • Processed/Chemical • Meat/dairy • Alcohol / CoffeeWednesday, February 20, 13
  • 15. REAL Whole Nutrient DenseWednesday, February 20, 13 1 .15 .25
  • 16. Clean • Onions • Cantaloupe • Corn • Kiwi • Pineapples • Cabbage • Avocado • Watermelon • Asparagus • Sweet • Sweet Peas potatoes • Mangos • Mushrooms • Eggplant • GrapefruitWednesday, February 20, 13
  • 17. Dirty • Apples • Sweet bell • Celery peppers • Strawberries • Potatoes • Peaches • Blueberries • Spinach • Kale/Collard Greens • Nectarines • Lettuce • GrapesWednesday, February 20, 13
  • 18. Super • Blueberries/Strawberries/ • Organic Sweet Potatoes/ Blackberries/Raspberries Squash • Lemon/Orange/Lime/ • Garlic/Onions/Shallots Grapefruit • Fresh Parsley/Rosemary/ • Organic Red Grapes/ Basil/Thyme/Sage/Cilantro Organic Apples/Watermelon • Extra Virgin Olive Oil/Extra • Pomegranates/Acai/Goji Virgin Coconut Oil Berries • Wild Caught Salmon/ • Bananas/Pineapple/Guava/ Sardines Papaya/Mango • Edamame/Tofu/Miso • Chia Seeds/Ground • Black Beans/Pinto/Garbanzo Flaxseed/Flaxseed Oil Beans/Lentils/Black-Eyed • Raw Almonds/Walnuts/ Peas Pecans/Pistachios/Pine NutsFoods • Quinoa/Millet/Oatmeal/ • Raw Pumpkin Seeds/ Amaranth/Brown Rice/Farro Sunflower Seeds • Organic Yogurt/Kefir • Almond Butter/Natural • Almond Milk/Coconut Milk/ Peanut Butter/Tahini Oat Milk/Hemp Milk • Spinach/Kale/Collards/ • Coconut Water Mustard/Dark Leafy Greens • Green Tea/White Tea/Black • Broccoli/Asparagus/Green Tea Beans/Zucchini • Red Wine/Dark Chocolate • Avocado/Artichoke 70%+ Supplements/ • Carrots/Beet/Celery/ Antioxidants/Omega3/ Cucumber Probiotics • Tomatoes/Peppers/EggplantWednesday, February 20, 13
  • 19. G od o • Whole • Fresh & Natural • Real • Local, seasonal and not GMO • In harmony with theFood environment • Balanced, appropriate & enough • DeliciousWednesday, February 20, 13
  • 20. Our body is design- ed to heal itself.Wednesday, February 20, 13
  • 21. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 22. Dietary Needs food allergies medical conditions personal preferences religious beliefs vWednesday, February 20, 13
  • 23. Dietary Needs Shelly Vega 15 Million - Food Allergies 27 Million - Vegetarian 1 Million - Vegan Kody 11.2 million - Kosher 20% - devoutly 15% - practice casually Celyn 25.8 million - Diabetes 1:133 - Celiac disease ⅔ Americans Obese 7:10 deaths - Chronic diseases GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 24. Food Allergy Potentially Life-threatening Immune Response Response GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 25. 120 8 90 150 .15 .25Wednesday, February 20, 13
  • 26. Tree Nuts • Seldom to allergic to • Coconut just one type • Extracts • Not a legume or a seed • Life-long • 3.3 Million • #s have tripled • Legume since 1997 • International dishes PeanutsWednesday, February 20, 13
  • 27. Shellfish • Salmon, tuna, halibut • Life-long • Fish flesh, gelatin, oil • Flavoring base • Crustacean • Mollusks • Salad dressing, worcestershire Fish sauce, stock, bouillabaisse, barbecue sauceWednesday, February 20, 13
  • 28. Wheat • Legume • Asian foods • Processed foods • Soy Oil • Four proteins • Not Gluten intolerance Soy • Reactions mild to severe • Couscous, soy sauce, pasta, bread crumbsWednesday, February 20, 13
  • 29. Milk • White & yolk • Whey & casein • ALL dairy • Hidden products • Raw vs. cooked • Sheep & goat’s • Manufactured products • Lactose IntoleranceWednesday, February 20, 13 Eggs
  • 30. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 31. Medical Conditions Chronic Crohn’s & Diseases Colitis Obesity Celiac Disease DiabetesWednesday, February 20, 13
  • 32. Celiac Disease • Genetic autoimmune disorder Wheat • 1 in 133 • Malabsorption Rye • Avoid Gluten • No cure Barley • Other conditions Oats GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 33. Crohn’s & Colitis • Chronic inflammatory disease affecting gastrointestinal tract • 500,000 Americans • Inflammatory bowel disease (IBD) • Cause unknown • Managed through individualized diet GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 34. Epidemic of 21st Century • 1:3 Americans • Blood sugar • Low in salt, fat and sugar • High in fiber • What, when Girl From Paris and how much TumblrWednesday, February 20, 13
  • 35. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 36. Lifestyles Personal Religious Preferences BeliefsWednesday, February 20, 13
  • 37. Vegetarian Fats & Oils Dairy Proteins Vegetables Fruits GrainsWednesday, February 20, 13
  • 38. ge Lacto-ovo Pescetarian Lacto Vegetarian Eggs Vegetarian Egg Dairy Dairy Dairy Fish Raw Rave Unprocessed Whole fruits, Ve Uncooked vegetables, grains, nuts and seeds ian Flexitarian Vegan Macrobiotic tari Occasionally No use or Unprocessed .15 eats meat consumption vegan.25 of animal No sugar or products refined oilsWednesday, February 20, 13
  • 39. “Food is an important part of my religion and the way I live my life.” Arlene Mathes-Scharf Kashrut.comWednesday, February 20, 13
  • 40. Religious-based Diets Not with Judaism Kosher x Kosher x Kosher meat Buddhism x x some P P Restricted/ Hinduism x x Avoided ? x Islam Halal x Halal x x x x x no fish Rastafarianism over 12” Seventh Day Adventist x x x ? in some sects Sikh Halal or Kosher x GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 41. Religious-based Diets Protestants Few Restrictions Roman Restricted on certain days Catholicism Eastern Restrictions Restrictions Orthodox Jainism x x x x x x Mormonism x Baha’i some are vegetarians x GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 42. Religious HolidaysSunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday! ! ! 1! 2! 3! 4! January ! ! ! September/October ! ! ! Chinese New Year (Confucian/Taoist/Buddhist) Sukkot (Jewish) Rosh Hashanah (Jewish) 6! 7! 8! 9! 10! 11! February ! ! ! ! ! ! Ash Wednesday (Christian) October Lent (Christian) Navratri (Hindu) 13! 14! 15! 16! Shemini (Jewish) 17! 18! ! ! ! ! ! ! April Yom Kippur (Jewish) Good Friday (Christian) Simchat Torah (Jewish) Easter (Christian) 21! 20! 22! 23! Eid al-Adha (Islamic) 24! 25! Shavuot (Jewish) ! ! ! ! ! ! Passover (Jewish) November 27! 28! 29! 30! Diwali (Hindu/Buddist/Sikhism/Jainism) 31! ! June/July ! ! ! Thanksgiving! ! ! Ramadan (Islamic) ! ! ! ! December ! ! July/August ! ! ! Hanukkah (Jewish) ! ! ! Eid al-Fitr (Islamic) Christmas (Christian) Krishna Janmashtami (Hindu) GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 43. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 44. Why Healthier MenusWednesday, February 20, 13
  • 45. The Event Industry1.8 Million Meetings 205 Million People attended those Meetings $54.5 Billion spent on Food & Beverage GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 46. 4,931 events day 23,190 food functions .15 .25Wednesday, February 20, 13
  • 47. So What? Dietary Need % of Guests # Guests Celiac Disease (3m) 1.46% 2 Diabetes (25.8m) 53 people Food Allergies (15m) 12.59% 5.85% 14 7 Gluten Intolerance (18m) 8.78% 10 Vegetarian (27m) Vegan (1m) 46% 11.12% 0.49% 13 1 Kosher 5.46% 6 GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 48. “Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat Leading our way out.” cause of death Mark Hyman worldwideWednesday, February 20, 13
  • 49. World’s population lives in countries65% where being overweight or obesity kills more people than malnutritionWednesday, February 20, 13
  • 50. NonCommunicable Diseases Major Health Challenge of 21st Century 36M 2008 55M 2030 • Cardiovascular Disease • Stroke • Cancer • Diabetes GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 51. Behavioral Risk Factors • Tobacco Use • High blood pressure • High blood glucose • Physical Activity • Unhealthy Diet } • Physical Inactivity • Overweight & obesity • High cholesterol • Low fruit & vegetable intake • Harmful use of Alcohol GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 52. Once guests feel safe & satisfied with their80% eating experience, they become a loyal & repeat customers.Wednesday, February 20, 13
  • 53. Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascularWednesday, February 20, 13
  • 54. “One of the biggest misconceptions is that people with food allergies want the whole event to accommodate their allergies.” Sandra Beasley authorWednesday, February 20, 13
  • 55. Do not When asked about return to eating at events, events people with dietary needs: 50 %Wednesday, February 20, 13 Do not attend events
  • 56. When Attendees shouldn’t be punished serving for having a dietary need. guests with special dietary Food & service are a needs, reflection of the event, the Chefs said: property and the chef. Guests are entitled to the same quality of cuisine while accommodating their need. Participants should be provided the same culinary experience.Wednesday, February 20, 13
  • 57. Benefits of Good Service • Bringing back customers • More WoM referrals  • Increased incremental spending • Demonstrating professionalism • Increase client base • Improve liking • Gain trust • Fine-tune customer service GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 58. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 59. Things to Consider Decor l Action Stations l Green Rooms l Bars l Menus Invitations l Amenities l Pre-con l Place Cards GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 60. Needs Caterer & Managing • Ask for more information • Take it seriously Hotel • Effort, Ability, Promises & Delivery • Menu Planning • Use your Talent • Label • Seating • CommunicateWednesday, February 20, 13
  • 61. Needs Planner Managing • Ask on invites • Know your audience • Use Resources • Menu Planning • Vendors • Seating • CommunicateWednesday, February 20, 13
  • 62. “A customer is the most important visitor on our premises. He is not dependent on us. We are dependent on him. He is not an interruption in our work - Mahatma Gandhi he is the purpose of it. We are not doing him a favor by serving him. He is doing us a favor by giving us the opportunity to serve him.”Wednesday, February 20, 13
  • 63. Roasted Beet Salad with Arugula, Spicy Acacia Honey & Marcona Almonds GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 64. Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette Roasted Lamb Chop Over Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint PureeWednesday, February 20, 13
  • 65. Gluten & Diary Free AVOID SUGGESTIONS • Wheat • Quinoa porridge • Rye • Gluten-free Buckwheat Barley Breakfast • Pancakes • Couscous • Vegetable Omelets • Starches • Malt • Sliders on portobello or GF bun • Casein • Veggie Wraps on corn tortillas • Bread Entrée • Portobello Fillets w/ Béarnaise & Mashed • Crackers potatoes made w/ cashew cream • Cereal • Dairy • Roasted Brussels Sprouts with Refried • Cheese Side • Milk Butter Beans and Rice • Buttermilk • Soy Yogurts Break • Zucchini chips w/ Lime mint dipping sauce Dessert • Gluten Free Apple Pie Parfait GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 66. Gluten, Diary & Egg Free Avoid Suggestions • Wheat • Rye Breakfast • Savory vegetable pancakes • Barley • Milk • Cheese • Baked Halibut w/ Asparagus, Butter Leeks & dill • Entrée • Eggs • Chicken Lettuce Wraps • Bulgar • Roasted Lamb Chops • Couscous • Starches • Kale salad w/ quinoa, tangerines & • Malt Sides toasted almonds • Casein • Mac & “Cheese” • Bread • Crackers • Kale chips • Cereal Breaks • Guacamole & Corn chips • Bacon • Sausage Desserts • Blondies GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 67. Vegan & Gluten-free Avoid Suggestions • Wheat • Chewy Granola Bars • Rye Breakfast • Barley • Fruit Parfaits w/ GF granola • Couscous • Starches • Garden Gazpacho • Bread • Vegetable & Bean Chili • Beef Entrée • Old Bay Tofu Cakes • Pork • Portobello Fillets w/ Béarnaise & Mashed potatoes • Chicken made w/ cashew cream • Fish • Shellfish • Pan-roasted Summer Vegetables • Eggs Sides • Red and Blue Herbed Potatoes • Honey • Dairy Breaks • Avocado and Mango Lime Salad • Cheese • Milk • Buttermilk Desserts • Fresh Berry Crumble GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 68. Broccoli Frittata BREAKFAST S W SF F N P GF V Dairy-Free Omit the Parmigiano Ingredients Instructions • In a bowl, whisk the eggs with ¼ 1 Garlic clove • Preheat oven to 350. teaspoon each of salt and black 2 Tbsp. Olive oil • In a 10-inch oven proof nonstick pepper. 3½C Broccoli florets skillet, cook the garlic in 1 • Stir in broccoli. Return the ¼ tsp. Crushed red pepper Tbsp. of the oil over medium skillet to the stovetop and heat Salt & black Pepper high heat for 30 seconds. the remaining 1 Tbsp. of oil. 8 large Eggs • Add the broccoli and red pepper • Pour in the eggs and cook over ½C Parmigiano, grated and cook for 1 minute. moderately low heat until set • Stir in 2 tablespoons of water, around the edge, 3 minutes. season with salt and pepper and • Sprinkle with the cheese. cover. • Transfer the skillet to the oven • Cook over moderate heat until and bake until the center is just the broccoli is crisp-tender, 2 set, 12 minutes. minutes. • Serve warm. • Let it cool. Food & Wine magazine GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 69. Fruit & Veggie Drinks BREAKFAST BREAKS E D S W SF F N P GF V VG R RV Ingredients All Green Smoothie Instructions 1/4 C Water • Place all ingredients into the Vitamix container in the order listed and 1/2 C Pineapple juice secure lid. 1 3/4 C Green grapes • Select Variable 1. 1/4 Bartlett pear, ripe, seeded • Turn machine on and slowly increase speed to Variable 10, then to and halved High. 1/2 Avocado, pitted, peeled • Blend for 35 to 40 seconds or until mixture is smooth. Put all 1/4 C Broccoli, coarsely chopped ingredients in blender and turn on 1/2 C Spinach, washed 1/4 C Ice cubes Ingredients Beet, Strawberry, Cranberry Smoothie 3/4 C 100% cranberry juice, chilled 1/4 C Cranberries, fresh or frozen 1 small Beet, steamed 1/3 C Frozen strawberries 2 tsp. Honey or other sweetener, to taste 2/3 C Ice cubes GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 70. Hummus BREAKS SIDE DISH DESSERT E D S W SF F N P GF V VG R RV Ingredients Spinach & Avocado Instructions 1.5 C Cannelloni beans, rinsed & • Toss it all in a food processor and whirl away! drained • Taste + adjust spices if desired. 1C Spinach, fresh 1 Tbsp. olive oil 1/2 Large ripe avocado 1 Lemon, Juice from 2 cloves Garlic Salt & pepper to taste Ingredients Apple Spice 15 oz. can Chickpeas, rinsed & drained 1-1/3 C Unsweetened applesauce 1 Tbsp. Sunflower oil 1 Tbsp. Honey 1/4 C Raw cashew butter 1 tsp. Molasses 2-2.5 tsp Cinnamon 1/2 tsp. Salt 1/4 tsp. Nutmeg 1/16 tsp. Clove GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 71. BREAK Kale Quinoa Salad SALAD SIDE DISH ENTREE E D S W SF F N P GF V VG RV Ingredients Instructions 1C Quinoa, rinsed • Bring water and quinoa to a boil. 2C Water Cover and turn down to simmer 4 Tbsp. Extra virgin olive oil for 12-15 minutes. 2 cloves Garlic, chopped • In sauté pan, heat 2 Tbsp. extra virgin ½ Red onion, diced olive oil on medium high. 2 Roma plum tomatoes, diced • Add chopped garlic, diced onions. 2C Fresh kale, chopped • Cook for 2 minutes before add diced Salt and pepper to taste tomatoes. Chile seasoning to taste, • Add chopped kale, stir and cover optional for 1 minute or until kale is wilted. • When water is absorbed for quinoa, transfer cooked quinoa to large bowl. • Add extra virgin olive oil, salt and pepper and toss. • Add in kale mixture and gently toss. • Serve. Created by Chef Megan McCarthy, Healthy Eating 101 GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 72. Pork Patties w/ Plum Sauce ENTREE E D S W SF F N P GF Ingredients Instructions 1½ C Plums, Coarsely chopped • Combine first 4 ingredients in a small saucepan; bring to a boil. (~½ lb.) • Cover; reduce heat, and simmer 15 minutes, stirring frequently. 1½ Tbsp. Brown sugar • Remove from heat; let stand 10 minutes. 2 Tbsp. Seasoned rice vinegar • Place plum mixture in a blender or food processor; process until ½ tsp. Sriracha (hot chile sauce, smooth. such as Huy Fong) • Combine 1 C boiling water and quinoa in a medium bowl; cover and 1C Boiling water let stand 20 minutes. Drain well. ½C Uncooked Millet • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger, 1½ lb. Ground pork, 80% lean 3/4 tsp salt, and pepper in a medium bowl. 1C Green onions, diagonally cut • Divide pork mixture into 12 equal portions, gently shaping each into a and divided ¾ inch-thick patty. ½ C  Fresh cilantro, chopped and • Press a nickel-sized indentation in center of each patty. divided • Heat a large skillet or grill pan over medium-high heat. Coat pan with 2 Tbsp. Dry sherry cooking spray. 1 Tbsp. Garlic, minced • Add 6 patties to pan; cook 5 minutes on each side or until done. 1 Tbsp. Fresh ginger, peeled and Repeat with remaining 6 patties. minced • Drizzle patties with plum sauce and serve. 1 tsp. Salt, divided 1/4 tsp. Black pepper, freshly ground Cooking spray Adapted from Myrecipes.com GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 73. Seasonal Slaw SALAD BREAK SIDE E S W SF F P GF V Ingredients Instructions 3C Green cabbage, thinly sliced • In a large bowl, combine the cabbage, kale, apple and pear. 2 Kale leaves, finely chopped • Stir in the raisins, cherries, pumpkin seeds and pecans. 1 Apple halved, cored and coarsely chopped • In a medium bowl, whisk together the yogurt and honey and then fold 1 Pear—halved, cored and it into the cabbage mixture. coarsely chopped • Season with salt and pepper and serve. ¼C Golden raisins ¼C Dried cherries ¼C Pumpkin seeds (pepitas) ¼C Toasted pecans 1½ C Plain whole milk yogurt 1½ Tbsp. Honey Sea salt and freshly ground black pepper to taste Created by Chef Megan McCarthy, Healthy Eating 101 GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 74. Blueberry Delight BREAK DESSERT D E S W SF F P GF V Vegan Replace Honey with Agave Nectar Ingredients Instructions ¼C Flax seed, ground • Combine cashews, water and honey together in blender until smooth ½C Raw walnuts, ground and creamy. Set aside. 1C Frozen blueberries • Grind flaxseed in herb/coffee grinder. 1C Raw cashews • Grind walnuts in grinder. 1C Water • Sprinkle pie pan or individual ramekins with ground flaxseed and 2 Tbsp. Honey ground walnuts. • Place frozen blueberries on top of flaxseed mixture. • Drizzle cashew sauce over blueberries to serve. Created by Chef Megan McCarthy, Healthy Eating 101 GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 75. Wednesday, February 20, 13
  • 76. 8:00am BEVERAGE SERVICE • Freshly Brewed Coffee (Decaffeinated Coffee) Hot Tea • Milk, Soy Milk, Cream, Sugar 12:30pm FLAMINGO LUNCHEON BUFFET • Local Organic Sonoma • Grilled Rocky Chicken Mixed Green Breast with Garlic and Salad with Buttermilk Rosemary Sauce Ranch, Cucumber Vinaigrette, Olive Oil and • Oven Roasted Cedar Balsamic Vinegar Plank Salmon with Herb Olive Oil • Costeaux Rolls & Butter • Rice Pilaf • Herbed Marinated Button Mushrooms and • Fresh Seasonal Squash Artichokes and Zucchini • Bay Shrimp Ceviche Salad • Lemon Biscotti Cheesecake • Olive and Pesto Pasta Salad • Chocolate Fudge Torte • Sliced Fresh Seasonal • Brewed Coffee Fruit Display Decaffeinated Coffee and Hot TeaWednesday, February 20, 13
  • 77. Sponsors GaMPI Workshop A Healthier Appetite February 19, 2013Wednesday, February 20, 13
  • 78. Tracy CSEP CMM Stuckrath CHC tracy@thrivemeetings.com 404-242-0530 www.thrivemeetings.com www.facebook.com/thrivemeetingsevents www.linkedin.com/tracystuckathWednesday, February 20, 13