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Module 6 Assignment
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by – Rubinder Kaur Pal
Brenda Cruz
Tinsae Awlachew
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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