Picky Eaters

ASHBURN, Va. (WUSA) -- Pam Adams is the director of the Spa at Northern Virginia Medical Center so she sees first hand how de-stressing helps her clients Live Well.

However, in Pam's case, a big stressor in her life has always been her diet.

"I have a yeast allergy and a mold allergy, so I'm always looking for just variety in my diet," explains Pam.

To help those with multiple food sensitivities make the most out of their meals, the spa has developed the picky eaters cooking class.

Pam shares that, "I can't eat bread, I love bread, I would love to come up with an alternative choice for my grains and just more variety."

Registered dietician Jennifer Haas teaches the class. She says picky eaters can range from those who have allergies like Pam, who have to follow a strict diet, to those with undiagnosed sensitivities to food.

"One being they just don't like their peas touching, but probably more pronounced are the people who are allergic or sensitive to food," explains Jennifer.

Jennifer says many people get stuck in a rut, and avoid new foods they can eat because they think they're too hard to prepare.

Just ask people like class participant Jaime Howard.

Jaime says,"It absolutely has to taste good. Usually when people think of healthy or organic food, they think of it as being tasteless and bland."

Many allergen free foods are also low in fat and calories. So on this day Jennifer showed the class a low cost, healthy meal using a popular ingredient used in gluten free diets; quinoa cakes with cilantro cream.

Jennifer says there is good reason why a menu that is generally used for a vegetarian or that is allergen free could be used for the general population.

"I think trying to focus on whole grains, like I was saying amaranth, quinoa, millet, brown rice, these are all really good grains that can pretty much be found on most menus," says Jennifer.

Jennifer says quinoa (pronounced keen-wa) can be used as a wheat substitute that is also high in protein.

Another low calorie option for sensitive palates is turkey quesadillas.

For all the participants in today's class, they all agreed that after tasting today's healthier fare, it will be most likely to give it a try.

Jaime says, "It tastes good. I'll try this one at home.

RECIPES:

olive oil spray

1 small onion

1 clove garlic

1# ground turkey breast

2 tsp cumin

2 tsp chili powder

1 tsp salt

1 tsp black pepper

4 soft corn tortillas

1 cup shredded cheddar cheese (or veggie cheese)

½ head iceberg lettuce

2 plum tomatoes

Cilantro (garnish)

Mix turkey breast with spices, onion, and garlic to form patties. Place on George Foreman grill until cooked (olive oil to prevent sticking). Serve on corn tortilla with lettuce, tomatoes, and cheese as toppings.

1 cup green lentils

2 cloves garlic

1 tsp oregano

¼ cup onion

2 cups cooked quinoa

3 egg whites (or use Mayonnaise as the binder if egg allergy)

½ cup plain yogurt

2 Tbsp cilantro (fresh)

½ lime, juice

Salt and pepper

Cook lentils in slow cooker and quinoa in rice cooker before combining all ingredients to create patties. Grill on George Foreman until brown crust forms on the outside. Combine the yogurt, lime juice, and cilantro in a bowl with salt and pepper to taste. Serve patties with a dollop of cream on top. Makes 4 entrée cakes or 8 mini cakes.

2 cup cooked brown rice

1/4 cup raisins, unpacked

1 1/2 Tbsp honey

1 Tbsp lemon juice

1/4 Tbsp lemon rind

4 Tbsp low-fat cottage cheese (may be omitted if severe lactose intolerance)

1 jar or can (14 oz) apple pie slices, no added sugar *

In a mixing bowl combine rice, raisins, honey, lemon juice, lemon rind, cottage cheese, and apple. Spoon into serving dishes and chill well before serving. Serves 6 to 8.

Serves: 20 person(s), 1tbsp each, A non-dairy substitute for whipped cream.

Ingredients:

1 cup water

6 pitted dates

3/4 cup raw cashews

1/2 tsp vanilla extract

Place all ingredients into a food processor or blender. Process until smooth. Keep chilled.