National Caramel Popcorn Day

National Caramel Popcorn Day

Caramel corn or caramel popcorn is a confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup.

How to make Caramel Popcorn

In The Kitchen With Kate

 

Chip and Dip Day - Looking for healthy alternatives for chips?

Resources
1. Cooking Light, Healthy Dips  
2. Lauren Swann, Pinterest: Healthy Chip Board on Pinterest
3. Lauren Swann, Pinterest: Healthy Dips board

MyPlate - Make at least Half of your Grains Whole Grains

MyPlate - Grain Food Group

Grains of Goodness: Exploring the World of Whole Grains

What foods are in the Grains Group?

Important Nutrients from the Grain Group

Recipe: Quinoa Breakfast Bowl. This savory one-dish whole-grain meal is crowned with a soft-boiled egg. #CookingLight

10 Tips to Help You Eat More Whole Grains

Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. Grains are divided into two subgroups, whole grains, and refined grains. Whole grains contain the entire grain kernel — the bran, germ, and endosperm. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases.

Make simple switches
To make half your grains whole grains, substitute a whole-grain product for a refined-grain product. For example, eat 100% whole-wheat bread or bagels instead of white bread or bagels, or brown rice instead of white rice.

Whole grains can be healthy snacks
Popcorn, a whole grain, can be a healthy snack. Make it with little or no added salt or butter. Also, try 100% whole-wheat or rye crackers.

Save some time
Cook extra brown rice or whole-wheat pasta when you have time. Refrigerate half to heat and serve later in the week as a quick side dish.

Mix it up with whole grains
Use whole grains in mixed dishes, such as barley in vegetable soups or stews and bulgur wheat in casseroles or stir-fries. Try a quinoa salad or pilaf.

Try whole-wheat versions
For a change, try brown rice or whole-wheat pasta. Try brown rice stuffing in baked green peppers or tomatoes, and whole-wheat macaroni in macaroni and cheese.

Bake up some whole-grain goodness
Experiment by substituting buckwheat, millet, or oat flour for up to half of the flour in your favorite pancake or waffle recipes. To limit saturated fat and added sugars, top with fruit instead of butter and syrup.

Be a good role model for children
Set a good example for children by serving and eating whole grains every day with meals or as snacks.

Check the label for fiber
Use the Nutrition Facts label to check the fiber content of whole-grain foods. Good sources of fiber contain 10% to 19% of the Daily Value; excellent sources contain 20% or more.

Know what to look for on the ingredients list
Read the ingredients list and choose products that name a whole-grain ingredient first on the list. Look for “whole wheat,” “brown rice,” “bulgur,” “buckwheat,” “oatmeal,” “whole-grain cornmeal,” “whole oats,” or “whole rye.”

Be a smart shopper
The color of food is not an indication that it is a whole-grain food. Foods labeled as “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not 100% whole-grain products, and may not contain any whole grain.

Striking the Balance: Protein Intake in Kidney Disease

What is a kidney-friendly diet & how can you start today?

The Cooking Doc, Blake Shusterman, MD

I'm truly inspired by Dr. Blake Shusterman, and I think you will be too. His compassionate approach as a physician extends beyond patient care to emphasize the importance of healthy eating. Dr. Shusterman's website, The Cooking Doc, is a valuable resource for kidney-friendly cooking. Discover a range of kidney-healthy recipes and tips at The Cooking Doc - Kidney-Healthy Cooking.

Navigating the complexities of kidney disease demands a nuanced understanding of nutrition, particularly when it comes to protein. This vital nutrient is critical in building muscle, repairing tissue, and bolstering the immune system. However, for individuals grappling with kidney disease, the stakes are different, and the approach to protein intake needs careful consideration.

The Protein Paradigm in Kidney Health

For those with kidney disease, the balance of protein consumption is a delicate dance. The impaired kidneys face challenges in eliminating waste products from protein metabolism. Excess protein can exacerbate this issue, accumulating waste in the blood, a condition detrimental to health. Yet, the narrative doesn't endorse a minimal protein diet. An insufficient protein intake harbors its own complications, potentially undermining muscle maintenance, tissue repair, and immune defense.

The key lies in customization. The optimal protein intake for an individual with kidney disease hinges on several factors:

• Body Size: Larger body sizes may necessitate a higher protein intake to support bodily functions.
• Nature of Kidney Disease: The type and severity of kidney impairment can influence protein requirements.
• Proteinuria: The presence and quantity of protein in urine, a common occurrence in kidney disease, also guide dietary adjustments.

Crafting Your Protein Plan

Collaborating with a dietitian or healthcare provider is essential. They can offer a tailored protein recommendation that aligns with your unique health profile and dietary needs. This personalized approach ensures you receive adequate protein to support your body's needs without overburdening your kidneys.

Conclusion: Navigating Nutrition with Kidney Disease

Living with kidney disease requires a thoughtful approach to dietary protein. The goal is maintaining the body's necessary functions without exacerbating kidney damage. By understanding the critical balance of protein intake and collaborating with healthcare professionals, individuals with kidney disease can manage their condition more effectively. The journey might be complex, but with the right knowledge and support, achieving nutritional balance and safeguarding kidney health is within reach.

Delight Your Palate with Edible Flowers

In culinary arts, a few things add a touch of elegance and novelty to dishes, such as edible flowers. From a sprinkle of vibrant petals in a fresh salad to a decorative flourish on a birthday cake, edible flowers bring a unique blend of color, flavor, and gourmet flair to your table. And what could be more satisfying than harvesting these delightful blooms from your garden?

The Basics of Edible Flowers

Edible flowers, most often enjoyed raw, are at their peak in taste and appearance just after they've blossomed. A simple rinse is all needed before you can adorn your dishes with these natural beauties. However, it's crucial to remember two key points: not all flowers are safe to eat, and you should avoid any that may have been exposed to chemicals.

Nature's Feast:

Where Beauty meets Nutrition!

A Garden of Edible Delights

To ensure both safety and taste, consider cultivating some of the following flowers in your garden:

Alliums

Allium flowers, from chives to garlic, flavor salads and dips. Disassemble the flower clusters and sprinkle the florets into your dishes.

Nasturtiums

Known for their peppery taste, nasturtium blooms are a colorful addition to salads and make excellent garnishes. Their leaves are also edible and add a spicy touch to your meals.

Marigolds

Opt for the diminutive blooms of signet marigolds like 'Lemon Gem' and 'Tangerine Gem' for a citrusy twist in your dishes.

Pansies and Johnny Jump-Ups

These flowers, with their wintergreen flavor, are perfect for decorating desserts. A glaze of warmed jelly can give them a sparkling finish.

Calendula

Calendula petals are easy to grow and offer a spectrum of colors from yellow to orange and red, making them a vibrant salad ingredient. Regularly deadheading the plants ensures a continuous bloom from early summer to late fall.

Anise Hyssop

Lovers of anise will enjoy the florets of anise hyssop in sweet and savory dishes, while the full flowers can elegantly garnish a cheese platter.

Borage

With its cucumber-flavored, sky-blue flowers, borage adds a refreshing touch to fruit and green salads or can be frozen in ice cubes for a cool beverage.

Additional Edible Blooms

Consider incorporating bee balm, chamomile, daylilies, mint, squash blossoms, and honeysuckle into your culinary creations for various flavors and colors.

Growing and Harvesting Tips

Edible flowers thrive with basic gardening care, needing sunlight, water, and a little love. When harvesting, choose flowers at their freshest and avoid any signs of pests or disease. Rinse gently under cold water to remove any dirt or insects.

Culinary Uses

• Pickled Chive Blossoms: A zesty addition to cocktails and bagels with lox.
• Flower Ice Cubes: Freeze pansies or borage flowers in ice cubes to beautify your drinks.
• Stuffed Squash Blossoms: Fill these with cheese and herbs for a delicious appetizer.
• Flower Petal Salads: Mix various petals for a visually stunning and tasty salad.
• Dessert Decorations: Adorn cakes and sweets with crystallized or fresh flowers for an elegant touch.

Edible flowers offer a world of possibilities for the gardener and the gourmet. By incorporating these blooms into your garden and kitchen, you can enjoy the dual delights of horticulture and haute cuisine at home. So why not start planning your edible flower garden today and prepare to dazzle your palate with every petal?

March 12, Girl Scouts of USA Founded Key Skills

On March 12, 1912, the Girl Scouts of the USA was founded. "The Girl Scouts of the USA maintains a strong influence on girls in an accepting and nurturing environment; girls build character and skills for success in the real world. In partnership with committed adult volunteers, girls develop qualities that will serve them all their lives, like leadership, strong values, social conscience, and conviction about their own potential and self-worth."

In the 1960s, my mother was our girl scout leader. While cleaning up some old files, I found a home video of my mother and other girl scout leaders who took a group of us on a field trip to an Animal Farm and Botanical Gardens (Nassau County, Long Island, New York).

It was a wonderful experience and extra special since mom was our leader. I learned about charity, commitment, friendship, family, and much more. However, we did not learn about nutrition in the early 1960s.

To complement the video is a sample of the song called "Julliette" (Girls Scout Founder) by Melinda Carroll. 

Meet the Cookies
(Nutrition Information Available)
    

In 1960, licensed bakers first began wrapping Girl Scout Cookie boxes in printed aluminum foil or cellophane to protect the cookies and preserve their freshness. In 1961, 14 licensed bakers were mixing batter for thousands of Girl Scout Cookies annually. By 1966, several varieties were available. Among the best sellers were Chocolate Mint, Shortbread, and Peanut Butter Sandwich cookies. Nutrition information was not required on the labels during this time.

In the early 1990s, eight varieties were available, including low-fat and sugar-free selections. By 2007, Girl Scouts of the USA announced that all their cookies now had zero trans fat per serving; many required reformulation to accomplish this.

Girl Scout cookies are listed as having "0 trans fat per serving" and will have packaging saying Trans Fat-Free. The cookies are not truly trans fat-free, as various partially hydrogenated oils (PHOs, i.e., trans fats) are still listed in the ingredients. Nonetheless, they now have a sufficiently small amount per serving to comply with the government's official standards for the Trans Fat-Free label. (The official rules allow the label to appear where there are fewer than 0.5 grams per serving.)

In addition, the Girl Scout Research Institute (GSRI) released a research review entitled Weighing In: Helping Girls Be Healthy Today, Healthy Tomorrow. Weighing In addresses various underlying causes leading to the epidemic of obesity and being overweight among children and adolescents and the lifestyles, cultures, and behavior that have contributed to this condition. Read more about this research review.

One Girl

Girl Scout Promise:
On my honor, I will try:
To serve God and my country,
To help people at all times,
And to live by the Girl Scout Law.

The Promise is often recited at Girl Scout troop meetings while holding up the three middle fingers of the right hand, which forms the Girl Scout sign. Girl Scout policy states that the word "God" may be interpreted depending on individual spiritual beliefs. When reciting the Girl Scout Promise, "God" may be substituted with the word dictated by those beliefs.

Girl Scout Law:
I will do my best to be honest and fair,
Friendly and helpful, Considerate and caring,
Courageous and strong, and
Responsible for what I say and do,
And to respect myself and others,
respect authority, use resources wisely,
make the world a better place, and
be a sister to every Girl Scout.

Girl Scout Motto:
"Be Prepared."

Slogan:
"Do a Good Turn Daily"

February 18, Crab Stuffed Flounder Day

Serves 6

Ingredients
6, 4 oz fresh flounder fillets
1/2 cup(s) celery, chopped
1/2 cup(s) chopped green onions
1 clove(s) minced garlic
4 Tbsp unsalted butter, divided
1/2 cup breadcrumbs
1 cup fresh crab meat
2 tablespoon(s) chopped parsley
1 egg, slightly beaten
Salt, black and red pepper to taste

Directions
1. Sauté celery, onions, and garlic in 2 Tbsp of melted butter.
2. Add breadcrumbs, crabmeat chopped parsley, and egg to sautéed vegetables. Mix well.
3. Season to taste with salt, black and red pepper.
4. Brush the flounder fillets well with additional melted butter, salt, and pepper the fillets.
5. Laying the fillets flat, place an equal amount of prepared stuffing on each fillet.
6. Roll the fillets ensuring that the stuffing mixture remains in the center.
7. Melt remaining 2 Tbsp of butter in shallow baking dish.
8. Place stuffed fish in a pan.
9. Cover and bake at 375 F for approximately 30 minutes or until the fish flakes easily.
10. Remove cover and bake an additional 5 minutes to brown.

Nutrient Analysis

Nutrient Analysis Services

Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.” Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrient information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com  954.294.6300

Cabbage Craze - National Cabbage Day

Cabbage: Nutrition. Selection. Storage

How to Select

Choose green cabbage heads with compact leaves that are heavy for their size.

How to Store

Refrigerate green cabbage for up to 7 days.

Nutrition Benefits

Fat-free; saturated fat-free; very low sodium; cholesterol-free; low calorie; high in vitamin C.

Top 5 Ways To Enjoy Cabbage

1. Drizzle and Enjoy. Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.

2. Prime Pasta. If pasta is for dinner, increase your vegetable intake by tossing some thinly slice cabbage into your sauce.

3. Stir Fry. Cabbage has a mild taste and can be added to any stir fry.

4. Add Crunch to Your Lunch! Add extra crunch to your salads, soups, wraps, or sandwiches by topping them off with thinly sliced cabbage.

5. Slow-Cooked. Pump up the veggies on your hamburgers by adding slow-cooked cabbage, lettuce, tomatoes, pickles, and light mayo.

 CaramelizedCabbage with
Whole-Wheat Penne and Provolone
Cooking Light  

References:

Fruits & Veggies— More Matters, Cabbage

National Pizza Day - Garden Pizza

Yields: 2 Servings

Serving Size: 1/2 pizza

Ingredients

1 Pizza Crust, 7-inch

8 Asparagus

2 Tbsp Red Onions

6 Grape Tomatoes

1 sl Squash

1/3 Red Pepper

1/4 cup Mixed Greens

1/3 cup Part-Skim Mozzarella, shredded

Nutrition Information

Feeding Tube Awareness Week Meet People Leading Active Lives

The overall objective of Feeding Tube Awareness Week is to help raise awareness of enteral/tube feeding as a positive and often life-saving medical intervention for those who are unable to eat and drink enough on their own to sustain life and thrive (and in the case of children, grow and develop).

Moreover, Feeding Tube Awareness Foundation hopes to break down the social stigma that is currently attached to tube feeding by:

• Highlighting the positive outcomes associated with tube feeding
• Giving more information about the reasons people require tube feeding
• Countering stereotypes and misinformation about tube feeding

Feeding Tube Awareness Foundation is raising awareness of tube feeding through Feeding Tube Awareness Week

.

Tube Feeding Program at
 Medical Service Company

How Do G-Tubes Work?

National Fettuccine Alfredo Day

Fettuccine Alfredo

2 servings

Ingredients

¾ cup vegetable broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces of whole-wheat fettuccine
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream
⅛ teaspoon freshly ground pepper, or to taste
¾ cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; boil over high heat. Cover, reduce heat to a simmer, and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered for about 10 minutes, cook fettuccine in the boiling water, often stirring, for 8 minutes. Cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and ½ cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining ¼ cup Parmesan separately.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. The leftover broth in aseptic packages is kept in the refrigerator for up to 1 week. Add to soups, sauces, and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Pureeing hot liquids: Hot liquids can splatter out of a blender when turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.

Make your Recipes & Menus Stand out with Nutrient Analysis Services, Recipe modifications, &/or Menu Development.  http://dietitians-online.blogspot.com/p/nutrient-analysis-services.html  

Contact Dr. Sandra Frank recipenews@gmail.com 

February 6, National Frozen Yogurt Day

Ingredients
1/2 cup (102 g) Frozen Vanilla Greek Yogurt
Variety of Fresh Fruits. 1 Tablespoon of each: Orange, Strawberries, Blueberries, Kiwi, Raspberries, & Mango

Nutrition Information

How to Make Frozen Greek Yogurt

Nutrient Analysis Services

Ensure accurate and cost-effective nutrient analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutrition information and a Registered Dietitian.

For more information, visit Dietitians-Online Nutritional Analysis Services
contact: Sandra Frank, Ed.D, RDN, FAND

recipenews@gmail.com
954-294-6300