Food Bank holds cooking demonstrations at local WIC offices

0121 Amanda photoBy Gwen Guerke, Communications Coordinator

On a chilly Thursday afternoon, WIC (Women, Infants, and Children) clients at the Milford State Service Center were in for a treat.

Amanda Good, our Food Demonstration Specialist and a registered dietitian, prepared tantalizing peanut butter and banana French toast from a mobile cooking station, and then offered samples to parents and children waiting in the center’s lobby.

As part of the Smart Choices for WIC program,  Amanda visits the state’s 11 centers every month with a new recipe to encourage people to get the most out of the products they receive from WIC.

This January morning, she shared budget-friendly and time-conscious cooking tips as she mashed ripened bananas with a potato masher purchased a dollar store.

“It makes it easier when flipping,” she said, noting that banana slices can easily slide out of the sandwich. The sandwiches cook, four minutes on each side in a skillet sprayed with non-stick oil.

Marta Begueros of Lincoln was delighted that her daughters got to sample the sandwiches.

“They like it,” she said, adding that she would try the recipe at home.

In addition to a tasty snack, participants who participated in the demonstration go home with a spiral-bound SNAP cookbook, apron, oven mitt and a save-the-date card for the next demonstration.

Smart Choices for WIC (Women, Infants, and Children) is a skills and knowledge-building program utilizing the 2010 Dietary Guidelines and USDA MyPlate recommendations.  The program focuses on teaching pregnant and new mothers about healthy eating and how they can learn to prepare nutritious easy meals from the foods on their food vouchers.

“People don’t realize that protein can be found in eggs and beans,” Amanda explained. The recipe for French toast includes six eggs as well as a cup of milk.

February’s recipe will be a hearty white chili.

For more information, please contact Amanda Good, RD MS, Food Demonstration Specialist, at (302) 292-1305 ext 209 or agood@fbd.org.

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