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Home News Cooking Class Proves a Healthy Tailgating Expert for Today’s Diet & Nutrition

Cooking Class Proves a Healthy Tailgating Expert for Today’s Diet & Nutrition

Published: Tuesday, August 28, 2007

The July / August 2007 issue of Today’s Diet & Nutrition reveals how tailgaters can eat light and still have tasty treats for the big game. “Tailgating Lite: Party Hearty Without Supersizing Your Waistline” features the University of Tennessee Medical Center’s Healthy Living Kitchen who mission is to provide healthy eating alternatives to promote healthy lifestyles. The article focuses on modifications to recipes in order to enjoy your favorites while watching your waistline.

Program staff, Jane Kelly, RN, and Janet Seiber, a registered dietician, discussed the on-campus cooking class that recently featured “Tailgating 4 Your Heart.” Along with Chef Monty Lowans of UT Medical Center’s Allspice Café, the staff focuses on reinventing traditional recipes with fresh, new options.

A traditional tailgating menu may include such things as dips, steaks, burgers, sausages, chips, mayonnaise-based salads, beer, processed foods and other food items covered in heavy sauces and cheese. Also, people are not just sitting down to a meal, people are “eating or grazing almost the entire time, so the actual calories are going to be a whole lot more,” Kelly said in the interview.

Recipes from the Healthy Living Kitchen featured in the magazine included a tuna wrap and Smokey’s Chipotle Portobello Sandwich.

For more information on the Healthy Living Kitchen and to watch for the next class, visit Healthy Living Kitchen Cooking Class.

References
Robb, Matthew. Nancy Robb, RD, LD, “Tailgating Lite: Party Hearty Without Supersizing Your Waistline,” Today’s Diet & Nutrition, July/August 2007.