News from the kitchen

Hello Eagles Family!  I would like to bend your ear, as the saying goes, and tell you a few things you may not be aware of with regard to the meals I prepare for the club. Many of you are already aware of my fondness for the cuisines of Asia, India, and the Middle-East and as a result, I tend to prepare meals with these flavor profiles. But did you also know that I typically alter the recipes I use as inspiration to make them a bit healthier? For example, I often use a technique called dry sautéing which cuts out hundreds of added calories from fat. I frequently do this when I know I'll be adding other calorie-dense, saturated fat and cholesterol-heavy ingredients such as butter or cream and, when I do work with those ingredients, I often cut down on the required amounts, relying heavily on spices to impart more oomf to your taste-buds. Fats are a necessary component of a healthy diet, but certain fats are better than others. I would like to take my meals a few steps further in the health direction because I feel very passionately about good health and I would like my meals to better reflect my desire to provide food that not only tastes delicious but is also good for you!  My personal journey to better health (did you know I used to weigh over 200 pounds?) taught me a great deal about the importance of making changes to eating habits and that it is a lifelong commitment, not a short-term solution.  I learned a lot about nutrition on my own and I realized I really enjoy sharing that information with others. So much so, that I have also decided to go back to school to get a Master's in Nutrition and Dietetics so I can have the knowledge and tools to really help individuals on their journey to better health through food. I am very excited to be able to put into practice what I know in the kitchen and translate that into delicious, healthy food for my Eagles family. See you at the club for dinner!

PS- Don't worry, I'll still make pierogis!