Building Better Breakfasts: Practical Strategies to Add Protein and Reduce Added Sugar A healthy, protein-rich breakfast is the smart way to start the day, but reducing added sugar can be challenging for school nutrition programs. This webinar will showcase practical and versatile recipes that are flavorful and appealing to students. These recipes pack in the protein, while reducing added sugar! Objectives:

• Understand how to increase protein and reduce added sugar through easy, scratch-made breakfast items.

• Understand the health benefits related to increasing protein at breakfast.

• Plan menus that include the featured foods that are on-trend and appealing to students.

Catharine Powers, MS, RDN, LD Culinary Trainer, Culinary Nutrition Associates LLC Cathy Powers is the owner of Culinary Nutrition Associates LLC and executive director of HealthySchoolRecipes.com. She is co-author of the textbook, Essentials of Nutrition for Chefs, an IACP book winner. Cathy is a trainer with the Institute of Child Nutrition and was project manager for their award-winning training program, Cooks for Kids and was project coordinator for the revision of their online course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) and she is currently chair of the CIA's Healthy Kids Collaborative. Chef Samantha Cowens Gasbarro School Nutrition Chef and Trainer Chef Samantha Cowens-Gasbarro trained at Johnson & Wales University in the Culinary Nutrition Program. She has worked in commercial kitchens, as a personal chef, and at a cooking school. She found her passion for school nutrition as district Chef and Nutrition Coordinator at RSU 14 Windham Raymond Schools in Maine, creating new and healthy recipes, training staff and teaching kids the importance of healthy diets and scratch cooking. She currently works as a culinary trainer and is the Executive Chef at Healthy School Recipes.