CICBVI Nutrition Session 1
Recently, Cane and Able Fitness has partnered with Rachael from BlondNutrition in order to provide informative sessions on fitness and nutrition applicable to the visually impaired. These sessions have been held at the Central Illinois Center for the Blind and Visually Impaired In Peoria, Illinois.
Some quick background on Rachael. She has her Master’s Degree in dietetics and performed a cool study on children’s Body Mass Index in relation to their parents’ knowledge of nutrition. She is an avid exerciser and a vegan so has lots of ways to create alternative dishes that are still healthy as you will see reflected in the upcoming recipes. She also owns BlondNutrition, her outlet to help others with diet and exercise. Visit Blondnutrition.com for more information or to reach out for nutrition programs!
Rachael conducted her first nutrition session on basic nutrition principles such as macronutrients and feeding intervals with some lively Q and A built in with the center’s patrons. She also made and served a delicious healthy meal of chips and homemade salsa as an appetizer followed by sweet potato and bean burritos. These recipes were not overly complicated and provided healthy alternatives to typical cuisine. Find the recipes below!
One quick note on accommodations for the visually impaired: the adaptations for this must include experience safely cutting ingredients, tactile measuring cups to get food amounts correct, and an oven labeled with tactile dots to ensure the right temperature setting.
Now without further ado, here are the recipes AND detailed healthy benefits of the delicious meal we had at CICBVI.
Black Bean Sweet Potato Burritos
Servings: 8 burritos
2 sweet potatoes, cubed
15 oz can black beans, rinsed
1 red pepper, diced
½ red onion, chopped
2 TSP olive oil
1 TSP chili powder
1 TSP cumin
Guacamole and salsa to serve
1. In large bowl mix sweet potatoes, bell pepper, onion, olive oil, cumin, and chili powder
2. Place mixture onto lined pan
3. Bake for 15 minutes at 375 degrees, flipping halfway through
4. Let mixture cool
5. Fill tortillas with mixture, squeeze lime on top, roll tortilla into burrito
6. Serve with guacamole and salsa if desired
If you eat this vs store bought burrito, you decrease sodium to 0 milligrams (vs 700), decrease saturated fat to 1 gram (vs 4), decrease cholesterol to 0 milligrams (vs 20), increase fiber to 8 grams (vs 6), and increase protein to 15 grams (vs 8).