We are a group of Nutrition and Dietetics students from the University of Canberra who are currently on placement at UCHSK. We are working with a selected number of teachers, teaching Food Technology, Maths, Art, Physical Education and Science/Agriculture. During our 6-week placement period our main goal is to encourage and promote healthy eating practices amongst the students.
The lesson shown above was one of the first we had with the aim to expose 7/8 Food Technology students to healthy recipes using seasonally appropriate ingredients. Our idea being that through student participation in the cooking process, their attitudes to trying new food may be improved.
Finished product – corn, spinach and feta muffin; a popular recipe amongst the students.
Below is the recipe if you would like to make them yourselves. Savoury vegetable muffins are a great between meal snack which helps add more vegetables to your diet.
Corn, Spinach and Feta Muffins
Makes 12
(From taste.com.au
Ingredients:
1 ½ cups (225g) self-raising flour (S.R. flour)
1 cup (160g) wholemeal S.R. flour
¼ cup (40g) cornmeal (polenta)
301g can corn kernels, drained
100g baby spinach leaves, finally chopped
150g crumbled feta
1 ½ cups (375ml) milk
100g butter, melted
1 egg
Method:
- Preheat oven to 200C. Line 12 x 1/3-cup (80ml capacity) muffin pans with paper cases.
- Place the combined flour, cornmeal, corn, spinach and feta in a large bowl and combine.
- Whisk the milk, butter and egg together in a jug. Pour into the flour mixture and gently stir until just combined (don’t over-mix). Spoon evenly among the prepared pans. Sprinkle with extra cornmeal.
- Bake for 20 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool.
Another recipe we chose: Zucchini and Chickpea Fritters accompanied by tahini and Greek yoghurt. These were made by the year 9/10 students who discovered a helpful tip to process the chickpeas slightly before using.
In Art class, we have introduced the students to the Australian Guide to Healthy Eating plate.
This plate shows the amount and variety of each food group (including vegetables and legumes, fruit, grains, lean meat and dairy) that should be consumed in the diet.
We are looking at getting some family favorite recipes together - stay tuned!
Larissa, Helen and Georgia.