Past Event! Note: this event has already taken place.
| When: | Thursday, November 5th, 2020 |
| Time: | 12:30 pm — 1:00 pm |
| Location: | Online via. Zoom |
| Audience: | Faculty, Staff, Staff and Faculty |
| Contact: | FacultyofEngineeringandDesign@carleton.ca |
Lunch Break Socials: Six Ingredient Energy Bites
November 5, 12:30-1:00 p.m. (EST) – For FED Faculty and Staff
Online via Zoom
One of the biggest challenges when working from home can be trying to set boundaries between your “office” and your kitchen. How often do you find yourself snacking on a handful of chips in between meetings only to be hungry 30 minutes later? Join us on November 5 at 12:30 p.m. for our first event in the series of lunch break socials – offered to FED faculty and staff as a way to connect with one another outside the classroom – as we learn how to make six ingredient energy bites.
Registered dietitian, Jackeline Samaniego, will be demonstrating live how to create six ingredient, no bake, energy bites that are the perfect grab and go snack option for your busy schedule.
You can join the social to watch and learn or you can make the energy bites at the same time as Jackeline. All you’ll need is the following six ingredients. The recipe is for approximately 20 energy bites.
- 1 cup old-fashioned oats
- 1/3 cup ground flaxseed meal
- 2/3 to 1 cup nut butter (or half cashew and half peanut butter – almond butter is a bit grainier)
- 1/4 cup honey
- Dash of vanilla extract
- Salt to taste – if needed
- Optional add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
Speaker Bio
Jackeline Samaniego works at Carleton Dining Service’s as a Registered Dietitian. She grew up in Ecuador but lived most of her life in Toronto, where she completed her undergraduate degree, worked in nutrition research, and completed her dietetic training. Throughout her path in becoming a dietitian, she experienced different university settings, which together with her nutrition knowledge, have created a desire to advocate and promote healthier, delicious, and more sustainable food for university students.