With a little prep and meal planning you can get meals on the table in a matter of minutes. Join us for Meals in Minutes II with Emily Richards, PHEc as she shows us how to make two flavourful, satisfying recipes using portions of the Big Batch Calcium Boosted Beef that have been tucked into your freezer for recipes just like these. Per serving the Beef and Vegetable Stir Fry has 175mg calcium and 31g of protein and the Ricotta Veggie Beef Pasta has 250mg calcium and 43g protein. Perfect recipes when cooking for one or two or for when you want to get dinner on the table in a hurry!
Registrants in Canada will receive a recipe booklet from ThinkBeef.ca and Osteoporosis Canada mailed to the address provided below.
Wednesday, March 8, 2023
11:00 am – 12:00 pm PST
12:00 pm – 1:00 pm MST
1:00 pm – 2:00 pm CST
2:00 pm – 3:00 pm EST
3:00 pm – 4:00 pm AST
3:30 pm – 4:30 pm NST
Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 9 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets, 5 ingredient cooking and comfort foods.
Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.