Cooking demonstrations for your workplace

by (Dietitian & Sports Dietitian)

In today’s world, our lifestyle is getting busier and busier, fast foods, take out meals, microwave meals and instant noodles become something a busy worker will turn to when they don’t have time to cook. Unfortunately the nutrition value of these foods are often sub optimal because they are very large portion sizes, high in sodium, high in saturated fats and often lack vegetables. Unless the food industry can provide healthier choices more conveniently, busy professionals really need to make cooking healthier meals a higher priority.

As a dietitian working in both private practice and the corporate sector, I understand the common challenges my clients are facing in regards to eating well: They think that healthy eating requires a lot of effort, a healthy meal takes 2 hours+ to make. They are confused by the ‘noise’ out there about healthy eating. Their cooking lacks variety, very often only because they are lacking inspiration. They think that healthy foods cannot be tasty
To help people solve many of these issues, I found a healthy cooking demonstration the most effective way to do so!

In the last two years, I have presented hundreds of cooking demonstrations across Melbourne and it is very rewarding to receive so much positive feedback time after time. I remember one workplace booked four cooking demonstrations one week apart, I taught them to use ingredients like pearl barley and by the end of the third cooking demonstration, many employees had started using pearl barley in their meals and were beginning to compare their lunches with each other! I feel that for the very few hours I was at a workplace, I have created a ripple effect to inspire busy workers to make healthier steps.

Here are more benefits of an in house cooking demonstration:

  • Only a small space is required (as long as we get a table and access to water, we are good to rock!)
  • It is relaxed, fun and casual
  • Brings up a lot of day to day nutrition questions such as what kind of oil is good for cooking or whether brown rice and is better than white rice etc
  • Get to taste the food after!
  • Easy step by step recipes that are suitable for male and female (although most males who participated will usually hand the recipes to their wives!)
  • Great way to inspire people to try new recipes at home, and

I believe it is usually the most attended Health and Wellbeing activity!

For more information, visit our Stay Tuned Corporate Health website.

Lastly, here is one of our sample recipes. Enjoy!

Moroccan Chicken and Couscous Salad
Ingredients

150g chicken thighs
¼ cup pearl couscous
¼ cup chickpeas, drained
5-6 raisins
Juice of 1 lemon
Moroccan spice
2 tablespoons of natural yoghurt
Olive oil
Salt & pepper
Method

Marinade chicken with ½ lemon juice for 15 minutes
In a medium pot, bring ½ cup water to the boil
Pour pearl couscous into the pot and cook under boiling water for 8-10 minutes
Gently break apart and fluff the couscous using a fork, put aside
Heat oil in a small frying pan and add chicken when the pan is hot, as you fry the chicken, add the remaining lemon juice and Moroccan spice.
When the chicken is cooked, let it cool down then cut it into small pieces
In a large mixing bowl, toss couscous, chicken, raisins, chickpeas, olive oil, salt and pepper and serve immediately with yoghurt
*Pearl couscous is more preferably than couscous as it has a lower glycaemic index (52 compare to 61).

by (Dietitian & Sports Dietitian) on 29th January 2014 |

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