Many times when you attend a meeting or conference, you are given the same types of choices in meals you have at every other event. You sit all day, eat carb-loaded meals, get sleepy, and do it again for another day until it’s over. Not at AAOSH.
In case you haven’t noticed, we’re not like any other organization. We have plant-based meals, yoga class, and health challenge testing.
All the meals at our AAOSH events are prepared specially by the hotel for AAOSH under the strict guidelines of our Executive Director, for the benefit of bringing optimal health to our attendees and members. We do it to show you we “walk our talk” and how easy it is for you to eat well too.
The Importance of Eating for Wellness
Eating for wellness is a major component of being disease free. It means eating a plant-based diet rich in micro and macronutrients. At our annual sessions over the years, we have had many physicians, nutritionists, and cardiologists correlate that food and prevention of disease go hand-in-hand. By eating right, you can prevent heart disease, strokes, dementia, and cancer—all while eating as much as you want, when you want, AND even losing weight.
So at these annual sessions, we want to continue to share this message by showing all of you how easy it is to eat nutritionally healthy meals, and end the diet craze destruction.
Our meals are always free of fat, sugar, and salt (within the confines of what the hotel can provide). They are micronutrient complete, protein rich, anti-inflammatory foods that house life-extending phytochemicals. Studies have shown that diets that fail to address nutritional quality fail to make a real dent in weight loss or other health parameters.
So when you attend an AAOSH event, please enjoy all the food we have prepared specially for you, our friends, who are the first link in the chain of health for ourselves, our families, and our patients/clients. It may add a little to the cost of participating at our event, but it’s so worth helping you stay disease-free.
Sweet Potato Salad
2 medium sweet potatoes (about one pound), peeled and cut into quarter-inch cubes
1 medium red bell pepper, cut into ¼-inch dice
1 medium red onion, cut into ¼-inch dice
6 teaspoons macadamia nut oil
2 celery stalks, sliced
¼ cup slow-roasted cashews
1 tablespoon white wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon Dijon mustard
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 425 degrees Fahrenheit. Lightly oil a large baking sheet. Combine the potatoes, bell pepper, and onion in a bowl; toss with 2 teaspoons of the oil. Transfer to the baking sheet and roast, stirring occasionally until the vegetables are tender and browned, 28 to 30 minutes. Transfer to a bowl and stir in the celery and cashews. In a small bowl, whisk together the vinegar, parsley, mustard, salt, and pepper. Slowly whisk in the remaining 4 teaspoons oil, and then toss with the vegetables. Serve warm or at room temperature.
Makes 4 servings.
Nutrient Content Per Serving
Calories: 28
Fat: 11 grams
Saturated Fat: 2 grams
Protein: 3 grams
Carbohydrates: 25 grams
Fiber: 4 grams
Sodium: 241 mg