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Cooking for Wellness – A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute

Healthy Foods, Healthy Lives Cooking for Wellness - The Basics UMN Staff Wellness Course! Reimbursable up to $200 & 50 Wellness points. Healthy Foods, Healthy Lives, Cooking for Wellness – The Basics is a 4-week course held on the St. Paul campus designed to help you develop healthy cooking and eating strategies that can be used for…

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Cooking for Wellness – A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute | umncookingforwellness.wordpress.com Reviews
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Healthy Foods, Healthy Lives Cooking for Wellness - The Basics UMN Staff Wellness Course! Reimbursable up to $200 & 50 Wellness points. Healthy Foods, Healthy Lives, Cooking for Wellness – The Basics is a 4-week course held on the St. Paul campus designed to help you develop healthy cooking and eating strategies that can be used for…
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Cooking for Wellness – A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute | umncookingforwellness.wordpress.com Reviews

https://umncookingforwellness.wordpress.com

Healthy Foods, Healthy Lives Cooking for Wellness - The Basics UMN Staff Wellness Course! Reimbursable up to $200 & 50 Wellness points. Healthy Foods, Healthy Lives, Cooking for Wellness – The Basics is a 4-week course held on the St. Paul campus designed to help you develop healthy cooking and eating strategies that can be used for…

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Week 4: Defining Proteins – Cooking for Wellness – The Basics

https://umncookingforwellness.wordpress.com/week-4-defining-proteins

Cooking for Wellness – The Basics. A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics Home Assignment #1. Week 2: Soups and Stocks Home Assignment #2. Week 3: Whole Grains Home Assignment #3. Week 4: Defining Proteins. Week 4: Defining Proteins. A variety of protein preparations as ingredients in vegetable and grain based recipes as well as main course proteins. Meats, eggs, beans, cheese/dairy, soy.

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Week 3: Whole Grains – Home Assignment #3 – Cooking for Wellness – The Basics

https://umncookingforwellness.wordpress.com/week-3-whole-grains

Cooking for Wellness – The Basics. A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics Home Assignment #1. Week 2: Soups and Stocks Home Assignment #2. Week 3: Whole Grains Home Assignment #3. Week 4: Defining Proteins. Week 3: Whole Grains – Home Assignment #3. A variety of preparations including side dishes, main courses and dessert. Nutrition and quality in whole vs processed grains. In bulk and ke...

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Week 1: Sauces and condiments, kitchen basics – Home Assignment #1 – Cooking for Wellness – The Basics

https://umncookingforwellness.wordpress.com/week-1-kitchen-basics-knife-techniques-sauces-and-condiments

Cooking for Wellness – The Basics. A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics Home Assignment #1. Week 2: Soups and Stocks Home Assignment #2. Week 3: Whole Grains Home Assignment #3. Week 4: Defining Proteins. Week 1: Sauces and condiments, kitchen basics – Home Assignment #1. Dressings, sauces, and condiments. Demonstration of chopping, slicing, dicing and other basic techniques. The point ...

4

Teaching Team – Cooking for Wellness – The Basics

https://umncookingforwellness.wordpress.com/teaching-team

Cooking for Wellness – The Basics. A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics Home Assignment #1. Week 2: Soups and Stocks Home Assignment #2. Week 3: Whole Grains Home Assignment #3. Week 4: Defining Proteins. William Lendway: lend0010@umn.edu. Kris Lyons (Tue and Thur): lyons.kristine@gmail.com. Natalie Vandenburgh (Thur): vand0974@umn.edu. Kristine Igo: kigo@umn.edu. Enter your comment here.

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Week 2: Soups and Stocks – Home Assignment #2 – Cooking for Wellness – The Basics

https://umncookingforwellness.wordpress.com/week-2-soups-and-stocks

Cooking for Wellness – The Basics. A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics Home Assignment #1. Week 2: Soups and Stocks Home Assignment #2. Week 3: Whole Grains Home Assignment #3. Week 4: Defining Proteins. Week 2: Soups and Stocks – Home Assignment #2. A variety of seasonal soups; making chicken stock from scratch. Bulk preparation and safe food storage strategies. How does the amount of...

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umncookingforwellness.wordpress.com umncookingforwellness.wordpress.com

Cooking for Wellness – A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute

A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute. Week 1: Sauces and condiments, kitchen basics – Home Assignment #1. Week 2: Soups and Stocks – Home Assignment #2. Week 3: Whole Grains – Home Assignment #3. Week 4: Defining Proteins. Healthy Foods, Healthy Lives. Cooking for Wellness – The Basics. UMN Staff Wellness Course! Reimbursable up to $200 and 50 Wellness points. Healthy Foods, Healthy Lives. Cooking for Wellness The Basics. II Soups a...

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