As you can imagine..I've been busy. But never a dull moment in the life of an intern. I can't believe that I am approaching week 6 of 11 for my food service rotation. Next week is going to be a stressful week for me. On Thurs I will be preparing a meal for 60 employees for their monthly employee appreciation banquet. My theme for the meal is "FARM TO TABLE". At first the administrator was not too keen on my "vegetarian" themed meal so I had to make a few minor adjustments to make it a bit "meat-friendly". My menu consists of: Turkey burgers on a whole wheat bun Carrot Apple Slaw (instead of coleslaw) Homemade Salsa (instead of dip) Homemade Hummus (instead of dip) Pita chips (delivered) (Instead of chips) Homemade Apple cobbler (super healthy-don't let the name fool you!) My goal for the lunch is to demonstrate how environmentally friendly, affordable and healthy it is to eat foods that are natural and wholesome...straight from the farm and to ...
3x Author, Board Certified Sports Dietitian, Master of Science in Exercise Physiology, 2017 IM CHOO Amateur Female Champion, 19xIronman finisher including 6xIM World Championship finisher, Triathlon Coach, 30-year Vegetarian.Trimarnicoach.com