The New Year is always a time for transition, and this year more than ever, many of us are thinking about how to achieve balance. As we devote more time to cooking at home, we also strive to find ways to build immunity and prevent sickness. While food plays a critical role in helping us feel good both physically and mentally, there’s no reason it can’t also be fun, easy and tasty in the new year! During this cooking presentation, culinary nutritionist and Chef Jenny Breen will discuss the important role that whole foods play in building immunity and keeping you physically and mentally balanced while demonstrating these three recipes:
- Simple frittata with assorted vegetables and feta cheese
- Sauteed hearty greens (kale, collards, or chard) with miso dressing and toasted almonds
- Whole grain salad with sweet potatoes, apricots and chickpeas
Special Instructions: Participants are welcomed to “cook along.” A list of ingredients and supplies will be provided.
This program is presented by Chef Jenny Breen and is hosted by the Winter Park Health Foundation.
How to join the Zoom Program:
Upon registration for this program, you will receive two emails:
• One email from Eventbrite: you can either disregard this email or save it for your records. No action needed with this message.
• One email from the Center for Health & Wellbeing: this email will contain your link to join the Zoom meeting. Simply select the link and the Zoom Meeting will launch. Please allow yourself five – 10 minutes before program start to launch Zoom and confirm your technology is properly working.
By participating in this program, you agree to the CHWB’s Gracious Space policy.
Unless otherwise noted, all CHWB Digital Education programs hosted via Zoom are recorded and made available for on-demand viewing on WellbeingNetwork.org. If you prefer to be left out of the program’s recording, please leave your camera and microphone off for the duration of the program.
About Your Program Presenter
Jenny Breen has been a professional chef and advocate for sustainable food systems and food justice, and has worked directly with farmers and producers in the Twin Cities area of Minnesota since the mid-1980’s. She was co-owner of Good Life Cafe and Catering, a sustainable food business from 1996 to 2013. She is a 2009 Archibald Bush Foundation Leadership Fellow and completed her Master of Public Health degree in Nutrition at the University of Minnesota in 2011 while working to build strong networks within health and food systems for greater access to food, support for sustainable farming, and understanding of cooking as a health strategy. Her first cookbook, Cooking up the Good Life, emphasizes local, seasonal whole foods cooking for families and was released in April of 2011 from the University of Minnesota Press.
Chef Breen currently teaches three courses at the University of Minnesota, including an online undergraduate course called “Food Choices: Healing the Earth, Healing Ourselves” and a graduate level cooking course for health professional students called “Food Matters: Cook Like Your Life Depends on It,” both through the Bakken Center. She also teaches an undergraduate nutrition cooking class, “A Food Systems Approach to Cooking” through the Healthy Foods, Healthy Lives Institute in College of Food, Agricultural, and Natural Resource Sciences (CFANS). She contracts as a Public Health culinary nutrition educator with local health departments, school districts and nonprofit food and farming organizations.