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Module 6 Assignment Part 2 PDF 2

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Module 6 Assignment Part 2 PDF 2

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marthagirma21
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Module 6 Assignment
Part 2
Uploaded by rubikaur882688

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Module 6Download now
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6 – Household
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Hydration Assignment part 2
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by – Rubinder Kaur Pal
Brenda Cruz
Tinsae Awlachew

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Weintu Haile

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Due date - 15/ AUGUST /2024 Twitter
The client


Today you get to spend the day with Samantha who is a teen living with
Autism. You know you will be preparing all day meal for Samantha while
providing respite time for her mother. Living with Autism Samantha
tends to be a very picky eater. This can be a challenge as she is also has
celiac disease. Choose a meal that is easy to prepare as Samantha loves
to help in the kitchen. Email

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Bring Home to Life

Celiac disease is an illness caused by an immune reaction


to eating gluten. Gluten is a protein found in foods
containing wheat, barley or rye .

Symptoms
The symptoms of celiac disease can vary greatly. They
also may be different in children and adults. Digestive
symptoms for adults include:

Diarrhea.

Fatigue.

Weight loss.

Bloating and gas.

Abdominal pain.

Nausea and vomiting.

Constipation.

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Celiac disease patient food

Feta & semi-dried tomato omelette


Prep: 5 mins Cook: 5mins

Method
STEP 1

Heat the oil in a small frying pan, add the eggs and
cook, swirling the eggs with a fork as they set. When
the eggs are still slightly runny in the middle, scatter
Ingredients over the tomatoes and feta, then fold the omelette
in half. Cook for 1 min more before sliding onto a

1 tsp olive oil plate. Serve alongside a mixed leaf salad.

2 eggs, lightly beaten

4 semi-dried tomatoes,
roughly chopped Kcal: 226, Fat:20g, Saturates:7g, Carbs: 5g,

25g feta cheese, crumbled Sugars: 4g, Fiber: 1g, Protein: 18g, Salt: 1.8g

mixed salad leaves, to serve

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Winter Kale Salad with Apples and Pecans


Prep Time 5 minutes, Cook Time 10 min, Total Time 15 minutes

Instructions
•In a small mason jar (or in the bottom or the
serving bowl), make the salad dressing by
combining all the ingredients and whisking to
Salad combine.
• 1 bunch kale, stems removed
(I prefer Tuscan kale, but any will do)
• 1 cup broccoli slaw
•In a large salad bowl, combine the kale and
• 1 apple, cored and sliced broccoli slaw, and top with desired amount of
• 1/4 cup roasted, unsalted pecans dressing. Toss to combine. Divide onto plates, and
• 1/4 cup dried cranberries top with sliced apples, pecans and cranberries.
Dressing Serve.
• 1/4 cup olive oil
• 2 tablespoons good quality balsamic vinegar
• 1 teaspoon Dijon mustard NUTRITION FACTS
Calories:
598, Total Carbs: 37.5g, Protein: 2.6g, Fat: 52g, Fiber: 4.9g,
• juice from half an orange, about 2 tablespoons
Net Carbs: 33g
• pinch of salt and pepper

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Chicken with Stewed Peppers and Tomatoes


YIELDS: 4 serving(s) TOTAL TIME: 25 mins

DIRECTIONS

STEP 1. Heat oven to 450°F. Pat chicken dry with a paper
towel, then rub with paprika and ½ tsp each salt and pepper.
INGREDIENTS •
STEP 2. Heat oil in a large skillet on medium and cook chicken

4 6-oz boneless, skinless chicken breasts until browned on one side, 4 to 5 minutes. Turn chicken over.

1 Tbsp. smoked paprika Add onions, bell peppers, tomatoes, and garlic to skillet and

Kosher salt and pepper season with ½ tsp each salt and pepper.

1 Tbsp. olive oil •
STEP 3. Transfer skillet to oven and roast, stirring vegetables

2 small red onions, cut into ½-in.-thick once, until chicken is cooked through and vegetables are
wedges tender, 14 to 16 minutes. Serve sprinkled with parsley and

2 red bell peppers, quartered and sliced almonds if desired.
crosswise ½ in. thick

1/2 lb. Campari or large cherry tomatoes,
halved NUTRITION FACTS

2 cloves garlic, thinly sliced PER SERVING: 285 calories, 8.5 g fat (1.5 g saturated fat), 40 g

Parsley and sliced almonds, for serving protein, 565 mg sodium, 11 g carb, 3 g fiber

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