Simple Food Prep and Healthy Steps to Nutritious Eating
F.I.S.H. OF SANCAP, in collaboration with the Sanibel Community House and Sanibel Congregational United Church of Christ will be sponsoring a community presentation, ‘Simple Food Prep and Healthy Steps to Nutritious Eating’, on Tuesday, July 16, 2019 from 11:30 AM – 1:30 PM at the Sanibel Community House located at 2173 Periwinkle Way, Sanibel.
This the first presentation in FISH of SANCAP’s Health and Wellness Series. Sanibel Congregational United Church of Christ Parish Nurse, Linda Convertine, RN will dispel myths about healthy eating while participants observe Chef Jarred prepare a nutritious three course meal using healthy ingredients, seasonings, and oils. During this interactive session, participants will not only learn how to prepare simple and nutritious meals but will also get to taste one, so please bring your appetite! The sample menu may include:
Sweet Corn Chowder with Basil infused Olive Oil
Entrée Salad of Chargrilled Vegetables, Arugula, and Olive Oil poached Salmon
Coconut Panna Cotta with Pineapple Brown Sugar and Rum Compote
“This is an opportunity to learn how to grow, use and eat healthy food alternatives,” states Chef Jarred of the Sanibel Community House. “I will talk about the importance of fresh vegetables and protein while teaching what to look for when selecting them.”
“It is always better to have factual information rather than trendy information in reference to what is better for our bodies and diet,” continues Linda Convertine. “It will be great to share my personal experiences with eating healthy as well as information from documented research and studies.”
Kathy Y. Monroe, Program Director for FISH, adds, “This is a cannot-miss offering sponsored by FISH, SCA, and Sanibel Congregational UCC and open to the first 25 respondents. Please join us for this complimentary opportunity to learn, and taste, a nutritious and healthy meal. ”
For additional information and to RSVP, contact Kathy Y. Monroe or Anthony Morales at FISH, (239) 472-4775.