MISSOULA, Mont. — As National Nutrition Month is underway, the Big Sky Culinary Institute at Missoula College is providing valuable insights on how to eat healthier. The institute’s director, Bert Gahagan, emphasizes the importance of cutting back on richer ingredients.
“Chefs tend to use quite a lot of butter and salt in things. But I’m always cognizant about at least telling our students that things can be made without those types of products. [We’re] always looking to incorporate extra vegetables in many of our dishes,” said Gahagan.
Second-year culinary student Jack Clark shared his approach to boosting nutrition in meals by adding hidden ingredients.
“You can definitely hide stuff. You can blend, beans into sauces; [that’s] a really good trick. You get a lot of fiber and protein, and you really don’t notice that, like blending in lentils or beans. Then adding in bone broth and stuff to your rice,” said Clark.
Another second-year student, Kameron Cords, offered advice for those trying to eat healthy on a budget by utilizing frozen vegetables.
“I personally think that frozen veggies get kind of a bad rap. Sometimes they’re not as nutritionally dense and fresh fruit. But, on a budget, being a college student, you kind of take what you can get. It’s definitely better than none at all,” said Cords.
As people explore different ways to eat healthier during National Nutrition Month, the Big Sky Culinary Institute offers practical and tasty solutions.
