I received compensation from McDonald’s in exchange for writing this review. Although this is a sponsored post, all opinions my own.
McDonald’s has been a part of my life for almost 50 years! Yikes, I am aging myself here, but its true. When I received an invite to McDonald’s Kids in the Kitchen in Natick, MA, I knew it was an event that I wanted to attend.
When I was kid, my parents would take us to McDonald’s as a special treat. I loved the world famous Quarter Pounders with Cheese and those amazing French Fries. Now that I am a middle-aged adult, eating too many carbs will pack on the pounds. I’ve changed to a low carb lifestyle. Thank heavens that doesn’t mean I have to stop eating at McDonald’s! I too, have been taking my kids to McDonald’s as a special treat year after year, and I am able to treat myself to the delicious Premium Grilled Chicken Bacon Ranch Salad and stick to my low carb diet.
McDonald’s has changed over the years as well. They are on a continuous journey where they are asking questions, listening and evolving with the changing world.
For more than 55 years, McDonald’s has evolved its menu to meet the changing needs of its valued customers like you and me. They offer more delicious choices with the goal of making sure the food that we love is something we can feel good about for the months and years to come.
Ryan was the biggest kid in the kitchen, but he jumped right in and had a great time. Here he is pictured with Ben, Sarah’s son. Sarah blogs over at Sarah’s Blog of Fun.
Nutritionist Sara Amin PHD, MPH spoke to the kids about a healthy, balanced plate. A healthy plate consists of 1/4 fruits, 1/4 vegetables, 1/4 protein and 1/4 grains.
Fruits and vegetables make up the colors of the rainbow. She explained to the kids that fruits and vegetables have so many health benefits. There’s fiber for digestive health and nutrients like Vitamin C to help prevent infections and Vitamin A for eye and skin health. Ryan was the oldest in the group and has heard these things about nutrition many times before. Still, it was a great reminder for him on the importance of having a balanced diet that includes lots of fruits and vegetables.
After this presentation, Sara had a fun game of Simon Says with the kids. Ryan jumped right in (Ben’s mom said he was a great sport! I agreed – he looks like a giant among those little kids.) She talked about the importance of exercise and told the kids that they need to exercise for 1 hour each day. (Boy do I need to work on this!)
Then it was the moment they had all been waiting for – lunch! For lunch, the kids learned how to make a healthy lettuce wrap. This included the lettuce leaf wrap, shredded lettuce, tomato, cucumbers and cheese and for the protein? Of course! It was the new Chicken McNuggets which, I learned, are completely free of artificial preservatives. In fact, chicken used in all McDonald’s food, including McNuggets, is no longer raised with antibiotics important to human health. This change comes as part of McDonald’s continued commitment to being transparent about its food so we, the consumers, can enjoy the best food experience possible.
Fresh Ingredients in Signature Menu Items
Are you curious about McDonald’s nutritional info? I also learned about the fresh ingredients used and how these other favorite McDonald’s menu items are prepared.
Chicken The Artisan Grilled Chicken Sandwich and Premium Grilled Chicken Bacon Clubhouse Sandwich are made with 100% chicken breast filet – no preservatives – and are seared in McDonald’s kitchens.
The Premium Crispy Chicken Bacon Clubhouse Sandwich is made of a tender, juicy chicken breast filet.
McChicken sandwiches are made with a filet that’s made with a blend of dark and white meat chicken, so it’s juicy and flavorful.
McDonald’s works with three dedicated Chicken McNugget suppliers: Keystone Foods, Tyson and Dorada – all located in the U.S.
McDonald’s has committed to using chicken that is not raised with antibiotics. In fact, McDonald’s has been working closely with farmers for years to reduce the use of antibiotics in their supply, thus are able to commit to stop using said antibiotics for McDonald’s USA by March 2017.
Eggs McDonald’s uses USDA Grade A fresh eggs. An ‘egg ring’ is used to form the iconic round shape for the Egg McMuffin.
Beef McDonald’s burgers are made with no additives or preservatives. They use 100% beef that is ground, formed into patties and then flash frozen to seal in the flavor. After forming and freezing, it is about too weeks until the burgers, seasoned with a pinch of salt and pepper when cooked, are served.
Potatoes McDonald’s World Famous Fries are made from varieties of potatoes including Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody. McDonald’s works with suppliers that first peel, cut and blanch the potatoes. Next they dry, partially fry and flash freeze the fries for restaurants. Once in kitchens, the fries are cooked in a Canola blend oil and served crispy and hot.
Produce McDonald’s acquires most of the greens for salads here from U.S. farms, but a small amount are imported from Mexico, as well. Premium Salads include Romaine and Iceberg for crunch, and Spring Mix for flavor. Tomatoes come from Florida, the Carolinas, California and Mexico.
What do you think about McDonald’s making these healthier changes to their menu items? As a long time customer, I’m Lovin’ it. 🙂
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