Depot 'fires up' healthy grilling

Photo By Sgt. Eric Quintanilla | Turkey burgers line the grill for the Healthy Barbecue Cooking Class held outside the Bayview Restaurant aboard Marine Corps Recruit Depot San Diego July 19. Semper Fit Health Promotions holds four themed healthy cooking classes per year. This is the first year propane grills were used opposed to charcoal for quicker preparation.  

MARINE CORPS RECRUIT DEPOT SAN DIEGO, CA, UNITED STATES

08.03.2011

Story by Lance Cpl. Eric Quintanilla 

Marine Corps Recruit Depot, San Diego       

MARINE CORPS RECRUIT DEPOT SAN DIEGO, Calif. - Semper Fit Health Promotions held a healthy barbecue cooking class July 19 outside the Bayview Restaurant aboard Marine Corps Recruit Depot San Diego.

Semper Fit puts together four healthy cooking classes a year each with a different theme to help promote healthy lifestyles among service members.

“Knowing how to prepare quick and easy healthy meals at home can help motivate a person to avoid fast food and eat healthier more often,” said Andrea Callahan, health promotions coordinator at MCRD. “Eating well is imperative for a long, active, and healthy life.”

The recipes were chosen by Callahan and were all gluten free. Some required small changes, such as the turkey burgers using a Portobello mushroom head in place of a bun.

“The recipes are very natural and we’re using raw ingredients with great spices and flavoring,” said Callahan. “That’s what it’s all about, being adventurous, right?”

Approximately 20 service members and civilians participated in the class to make eight different dishes including sides and desserts. With summer in full swing, grills were fired up for the main dishes giving participants a chance to add new skills to their kitchen.

The class was grouped into five teams, who were each given a recipe card with a main dish, side and dessert. The students were free to do their own cooking under Callahan’s watchful eye.

“Providing healthy cooking classes in a fun, non-intimidating environment gives people of all knowledge and skill levels an opportunity to learn new skills, try new foods and ingredients, and take home some great recipes,” said Callahan.

The class lasted two hours, including the time it took to enjoy their hard work. After the food was cooked, everyone was able to grab a plate and try any of the dishes and see what the other groups had created.

“They learn in groups and can use their experience to make adjustments to fit their style,” said Callahan. “Everyone learns from each other.”

While some of the students had little cooking experience they were able to look to their group for help and suggestions. This is also the first time propane grills were used opposed to charcoal, ensuring a more even heat and less preparation time.

“I don’t really know how (to cook), so we had to experiment with the recipes,” said Lance Cpl. Edwin Martinez, warehouse clerk, Service Company, Headquarters and Service Battalion. “I want to be able to cook for my wife when she comes home.”

The students were allowed to keep the camouflage aprons that read “GRILL INSTRUCTOR.” Callahan also followed up with the students to email the recipes.

“There are very few, if any, recipes we wouldn’t use again,” said Petty Officer 2nd Class Ian Miles, a hospital corpsman with the Branch Medical Clinic aboard MCRD.

The next class will be a healthy tailgate slated for Sept. 26. For more information contact Andrea Callahan at [phone].

• Date Taken: 08.03.2011
• Date Posted: 08.04.2011 13:22
• Story ID: 74841
• Location: MARINE CORPS RECRUIT DEPOT SAN DIEGO, CA, US