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| Mrs. Fields, director of the camp program, is interviewed by James DeGraauw from WAFB Channel 9 |
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| Andrea and Terrion stir the grits, a BIG batch of grits. |
Another big media day at Pinkie Thrift! No, Michelle Obama did not come to camp in person today, but her message was heard loud and clear at the USDA ChooseMyPlate website. We have been learning all about how to make healthy food choices for 3 weeks now, time to do some menu planning and think about how to add some variety to our plates!
The campers learned how to make a healthier omelet for themselves, by leaving out some of the egg yolk when beating up the egg mixture. Two egg whites plus one egg yolk cuts the cholesterol in half with no sacrifice of flavor, especially when you add tasty fillings. Everyone made their own omelet and filled it with a variety of vegetables--onions, peppers, zucchini, summer squash, tomato, green onion--and had the option of adding minced lean ham and cheese. Soon the omelets were flippin out all over! We also made other breakfast dishes like Granola with pecans and dried bananas and mango, French Toast--still have that PA maple syrup--and Pancakes, sans fruit for a change. Home Fries seasoned with the local favorite, Tony Chachere's Creole seasoning, and creamy Grits filled out the menu.
Organizing the lab took a chunk of time and each station had to be put back together with just the necessary equipment so that you can find what you need when you are working. The campers felt stressed out by the task, but their reward was a stress reliever keepsake, Keep in mind campers--it's not hard to cook your own food and eat much healthier than if you relied on processed food or fast food. It does take some planning, though, but now you have the skills to help out at home because now you can
Cook Like a Chef!
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