LoveWell Happy & Healthy Cook-a-long!

A healthy happy hour cook-a-long hosted by US and guided by Adante Hart, a Registered Dietitian/Nutritionist (RDN), nutrition educator, speaker, and foodie. He strives to improve public health through advancing food sovereignty, primarily in communities of color. Helping others win is his goal, which he accomplishes by connecting them with the necessary knowledge and resources to improve their quality of life.

Drawing from a wealth of experience working around food in various capacities, Adante leads classes and interactive workshops on how to prepare meals that are both healthy and flavorful. In addition, he regularly speaks on topics related to nutrition, foodways, and health.

Adante holds a Master of Public Health from the University of North Carolina at Chapel Hill and a Bachelor in Biology from the Johns Hopkins University. He has worked with Oldways Preservation Trust, the Southern Foodways Alliance, the National Organization of Blacks in Nutrition and Dietetics (NOBIDAN), and other organizations.

Adante currently resides in Raleigh, NC, and spends his spare time cooking, volunteering, and gaming.

For this session, we will be making a stir-fry using tempeh and butternut squash, in a citrus-ginger sauce. This recipe is full of nutty fall flavors from the squash, complemented with the orange and aromatics in the base of the stir-fry sauce. The addition of tempeh and edamame ups the protein content of the stir-fry, with the edamame also adding a nice green color to the dish. My mouth is watering just thinking about it!  This recipe is adapted from the version found in the cookbook Fit Men Cook by Kevin Curry. FMC and the app that bears the same name has been one of my go-to sources for cooking inspiration for years and is one that I highly recommend!

We will also make a side of quinoa to go accompany our stir fry. Quinoa is a great grain that is high in protein, is gluten-free, and takes little time to cook. If you cannot find quinoa in your local market, you can use brown rice instead. Just take note that the cooking time will be a bit different if you go that route