One Nineteen teaches families how to cook for less
With almost every family seeking bargains on aisle four, many cannot afford to waste food.
Dietician Rachel Fowler said many also incorrectly think they can’t afford eating healthy. Fowler hopes to change that perception with her Cooking for Less class to be held Jan. 29 at One Nineteen Health and Wellness.
“We’re emphasizing healthy and low–cost food planning,” Fowler said. “Those two things go hand in hand. A lot of people just aren’t armed with the knowledge to make great food without spending a lot of money.”
Fowler said for the same price as fast food, families could eat meals that are more satisfying. She said homemade meals almost always contain less calories, less sodium and more nutrients.
“The truth is that fresh produce can be more expensive, but you can certainly purchase frozen, canned or dried fruits and vegetables,” Fowler said. “People assume canned fruits and vegetables aren’t nutritious but they do contain plenty of health benefits and will always be healthier than a Big Mac.”
Fowler suggests keeping your pantry stocked with a few basic items.
She said dried fruit, Dijon mustard, prepared pesto, salsa, canned tomatoes, canned beans: cannellini, kidney, chickpeas (garbanzo beans), chunk light tuna and salmon, assorted whole-wheat pasta, rice, various nuts and peanut butter (natural) are all great things to have on hand when you need to throw a quick meal together or want a healthy snack.
Fowler said participants not only gain great tips, they also leave satisfied. The class includes a full lunch, not just samples, along with cooking demonstrations and handouts to help them cook with less at home. Fowler plans to send participants home with a variety of recipes.
Each recipe has even been analyzed for nutrition and cost.
“Each recipe costs between $1 and $3 per serving per person,” Fowler said. “They can spend that extra money they save on a movie or a massage.”
For more information, or to register for the class, call 408–6550. You must register by Jan. 26.