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New Harvest Weekend: Part 3

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Today was a busy one! But, it was all FUN stuff! :mrgreen:

After the New Harvest presentations, the group traveled to the Reading Terminal for a vegetarian Italian cooking class at La Cucina.

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The owner of La Cucina, Anna Maria Florio, is a Philadelphia native and the daughter of Italian-born parents from Italy. She was the instructor for our cooking class this afternoon.

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Anna Marie introduced herself and explained how to prepare the various courses of our meal. Then, we broke off into small groups of 2-3 people and got right down to work making our lunch.

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Tanya, Anne-Marie, and I tackled the Orange and Fennel Salad.

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Lunch also included the most amazing Crostini with caramelized onions, fig jam, and goat cheese. I ate 3 or 4 of them. So good!

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We also made homemade Sweet Potato Ravioli, which I really loved. They were doughy and sweet.

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Mmmm…

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Finishing touches:

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Time to eat!!!

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Everything was delicious. We did a great job! 😀

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For dessert, we enjoyed fresh berries soaked in Limoncello with homemade whipped cream.

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After lunch, we ventured over to the Franklin Institute to check out the famous heart exhibit.

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The Giant Walk-Through Heart, originally built in 1954, is two-stories high and would be the accurate size for a 220-foot tall person. Cool!

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Our last stop of the day was the Philadelphia Museum of Art to see the Rocky Steps.

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Jenna and I visited the Rocky Steps on Thursday, so we rested our feet for a little bit.

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It was a long day, but I enjoyed it all. Plus, having a 2-hour break before dinner was just what I needed to recharge for the rest of the day.

Gotta get ready for dinner! See ya! 😎

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