Discover the Wonders of Avocados - From Farm to Table

Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (which helps control blood pressure), lutein (which is good for your eyes), and folate (which is crucial for cell repair and during pregnancy).

Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer.

Avocados are low in sugar. And they contain fiber, which helps you feel full longer. In one study, people who added a fresh avocado half to their lunch were less interested in eating during the next three hours.

Fat and Calories

Avocados are high in fat. But it's monounsaturated fat, which is a "good" fat that helps lower bad cholesterol, as long as you eat them in moderation. 

Avocados have a lot of calories. The recommended serving size is smaller than you’d expect: 1/5 of a medium avocado (or 1 ounce) is 50 calories.

Recipe: California Avocado Super Summer Wrap Recipe,
Fruits & Veggies— More Matters  

How to Prepare Avocados

Store avocados at room temperature, keeping in mind that they can take 4 to 5 days to ripen. To speed up the ripening process, put them in a paper bag along with an apple or banana. When the outside skins are black or dark purple and yield to gentle pressure, they’re ready to eat or refrigerate.

Wash them before cutting so dirt and bacteria aren’t transferred from the knife onto the pulp.

While guacamole is arguably the most popular way to eat avocado, you can also puree and toss with pasta, substitute for butter or oil in your favorite baked good recipes, or spread or slice onto sandwiches. Try adding avocado to salad, pizza, soup, salsa, eggs, and sandwiches.

When ordering at a restaurant, remember that not all avocado dishes are created equal. Some items -- like avocado fries and avocado egg rolls -- are coated in batter and fried, making them much higher in both calories and fat.

Top Ways to Enjoy Avocados

1. Skip the Mayo! Mash 1/3 an avocado and spread it on your sandwich instead of mayonnaise. Rich in monounsaturated fat, avocados are a healthy substitute for mayonnaise, cream cheese, butter, or sour cream.  

2. Avocado is a deliciously rich, healthy, and filling addition to salads. Just dice and toss!

3. Add some avocado slices to your sandwiches! This tasty fruit adds a delicious flavor but it also adds substance to an otherwise meager concoction. 

4. Enjoy avocado as part of a healthy stir-fry dish.

5. Grab a Spoon. Halve avocados, remove the pit and start spooning. Want a little kick? Add some low-sodium soy sauce in that little dip in the middle.

6. Avocados are perfect in fish and seafood sauces.

7. Halve avocados then use a small ice-cream scoop to fill the little dip in the middle with your favorite chicken, tuna, or ham salad recipe.

8. Mix together one mashed avocado, 1/2 cup of non-instant oatmeal, and one tablespoon of honey. Apply to your face, wait 15 minutes then rinse.

9. Prepare Guacamole 

Allergic to Latex?

If you have a latex allergy, talk to your doctor before adding avocado to your diet. People with a serious allergy to latex may also experience symptoms after eating an avocado.

Resources

Choose Healthy Fats,    #avocado #eatright
WebMD, Everything You Need to Know About Avocados  

Top 10 Ways To Enjoy Avocados, Fruits, and Veggies More Matters

Watermelon Wonderland: Fun Creations for all ages

Watermelon Wonderland: Fun Creations for all ages. 

The National Watermelon Promotion Board (NWPB) is a non-profit organization formed in 1989 by watermelon growers and shippers. Their goal is to increase consumer demand for watermelon through promotion, research, and educational programs. The NWPB has developed marketing programs to boost watermelon sales in supermarkets throughout the U.S. and Canada. Their site contains recipes, nutrition facts, fun games for children, lessons for educators, and information for health professionals and the media.

Watermelon and Food Safety

1. Wash your hands thoroughly with soap and water before cutting watermelons.

2. Wash the outer surface of the melon with clean running water and dry to remove any dirt. If you purchase a pre-cut piece of watermelon, you should rinse the rind portion in fresh water and dry it.

3. Wash cutting boards, countertops, scoops, knives, and other equipment or utensils with hot water and soap to avoid cross-contamination.

4. If you refrigerate the watermelon after purchasing, be sure to keep the watermelon cool.
5. Always refrigerate watermelon once you have cut into it. Place in a covered container or cover the cut surface with plastic wrap to prevent the melon from becoming mushy.

Nutrition Facts about Watermelon

Watermelon is rich in Vitamin A and Vitamin C, contains no Trans Fatty Acid, no Cholesterol, very low in sodium, and has only 46 calories in One Cup. Watermelon contains lycopene, an antioxidant which may reduce the risk of cancer.

Watermelon contains about 6% sugar and 92% water by weight. It is a great way to get additional fluids.

Creating Snacks or a

Light Meal using Watermelon

Shrimp Cocktail Watermelon

Watermelon Fruit Cup

Watermelon Stuffed Sushi

Watermelon Stuffed Chicken Salad
with Crackers, Raspberries & Mango

Watermelon Stuffed Tabouli with Goat Cheese

Watermelon Stuffed Granola with Seasonal Fruit

Watermelon Circles with Feta Cheese and Lentil Salad

Fun with Fruit

Watermelon and Feta Cheese Salad

Selecting a Watermelon

How to Grow Watermelons

Carving Watermelon
 

The Ultimate Balancing Act: Meet the Sandwich Generation

The Sandwich Generation refers to a group of individuals who find themselves in a unique position, caring for their elderly parents while also supporting their own children. This generation embodies dedication, patience, and compassion, making it a cause for celebration and recognition. The primary aim is to raise awareness about the unwavering efforts of these individuals and ensure they receive the support they need.

Sandwich Generation Month is observed annually in July in honor of this extraordinary group. During this time, the community comes together to better understand the specific challenges faced by this generation and highlight the various support systems available to them as they navigate the complexities of maintaining multi-generational households.

According to data from the Pew Research Center, slightly over one in eight Americans aged 40 to 60 finds themselves in this dual role of raising their own children while caring for aging parents. This statistic underscores the growing significance of the Sandwich Generation and the importance of acknowledging their remarkable contributions.

Sandwich Generation

Reference.
1. Learn more about the Sandwich Generation. 
2. Sandwich generation moms feeling the squeeze, American Psychological Association.

Creme Brûlée, Low Fat

Creme Brûlée, Low Fat

INGREDIENTS

2 cups nonfat milk

2 tablespoons nonfat powdered milk

3⁄4 cup egg substitute

1⁄3 cup Splenda sugar substitute

1 teaspoon vanilla extract

3 teaspoons sugar

1 cup fresh berries

DIRECTIONS

1. Preheat oven to 325.

2. Gradually stir milk into milk powder.

3. Stir in egg substitute, 1/3 cup Splenda, and vanilla.

4. Pour mixture into custard cups.

5. Bake in a pan filled with hot water to 1" deep about 35 minutes, until custard is set.

6. Chill.

7. Sprinkle 1/2 tsp sugar over the top of each custard and place cups on a baking sheet.

8. Broil 4" from heat until sugar is caramelized.

9. Serve with fresh berries.

Nutrition Profile
Yield: 4 servings
Analysis per Serving

108 Calories (kcal)                 

10 Protein (g)  

16 Carbohydrates (g) 

1 Total Dietary Fiber (g) 

14 Total Sugars (g)

3 Added Sugar (g) 

0 Fat (g)                 

0 Saturated Fat (g)

3 Cholesterol (mg)

334 Calcium (mg)

174 Sodium (mg)

July 26, National Coffee Milkshake Day

National Coffee Milkshake Day

Culinarians Day A Tribute to the Culinary Arts Profession

Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Most professional kitchens follow the apprenticeship system.

These are some of the most well-known culinary schools in the food-service industry and culinary arts.

The Culinary Institute of America

Johnson and Wales University

New England Culinary Institute

Le Cordon Bleu International

Health and Nutrition

About twenty years ago, a dear friend who was a chef told me, “If it is not made from real butter and real cream, it is not real food.” Sadly, he passed away from heart disease.

Nutrition and food safety is now a part of all culinary school curriculums. Some dietitians have certification in the culinary arts and are creating healthy cuisines that have grown in popularity.

More chefs are teaming up with dietitians to meet the community's needs. Even Elmo and White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals.

The videos below give you a history of the profession during the 20th and 21st centuries. As we move towards the present, you will notice how health and nutrition play an important role in the development of new cuisines and the modification of traditional favorites.

American Culinary Federation

The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. They are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry has grown tremendously.

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef and Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

The American Culinary Federation (ACF)
Culinary Team USA 2012

Seven chefs unite to take on the challenge of their careers. They will compete in a global event to test their skills like never before. They are ACF Culinary Team USA.

Elmo joins White House Assistant Chef Sam Kass in the White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act.  This legislation is an important step forward toward ensuring that no child goes to school hungry and that all children have access to healthy, nutritious foods at school.



Research Chefs Association (RCA)

Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

What is Culinology®?
"It is the blending of culinary arts and food science, promoted by the Research Chefs Association. This fast-growing discipline is gaining popularity in the industry and popping up in degree programs at the college level because the food product development industry is demanding that their professionals have a combination of
culinary and food science skills."

  

Mango Strawberry Slushy

Mango Strawberry Slushy

Ingredients

For Mango Layer

1/2 cup Frozen Mango Cubes
½ cup fresh mango

1/2 tablespoon Sugar

1/4 cup mango juice

1/2 cup Ice

For Strawberry Layer

1 cup Frozen Strawberries

1/2 tablespoon Sugar

1/4 cup water

1/2 cup Ice

Instructions

1. For the Mango layer – place all the ingredients – frozen mango cubes, fresh mango, sugar, ice, and mango juice in a blender. Place the liquid ingredients at the bottom first.

2. Cover and blend until the mixture is smooth. Transfer it to a bowl and store in the refrigerator. while you blend the strawberry mix.

3. Repeat the same process for the strawberry layer. Place all the ingredients – frozen strawberry cubes, sugar, water, and ice in a blender. Place the liquid ingredients at the bottom first.

4. Cover and blend until the mixture is smooth.

5. Assemble. Pour the strawberry slushie into a glass, layer it with the mango slushie.

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Yields: 2 serving
Serving Size: 1 cup

81 Calories (kcal)

1 Protein (g)

21 Carbohydrates (g)

2 Total Dietary Fiber (g)

17 Total Sugars (g)

6 Added Sugar (g)

0 Fat (g)

0 Saturated Fat (g)

0 Cholesterol (mg)

19 Calcium (mg)

189 Potassium (mg)

5 Sodium (mg) 

FDA to Revoke 52 Standards of Identity for Food Products

The FDA announced that it is revoking or proposing to revoke 52 outdated Food Standards of Identity (SOIs) for products such as canned fruits and vegetables, dairy, baked goods, and macaroni. These rules, initially created to ensure uniformity and prevent food fraud, are now considered obsolete due to advances in food science, labeling, and safety regulations. The move aligns with broader efforts under the Trump Administration to reduce regulatory burdens, increase transparency, and support innovation in food production, while still protecting consumers.

The Potential Downside

While revoking outdated Standards of Identity (SOIs) can encourage innovation and reduce red tape, there are potential downsides worth noting:

✅ Loss of uniform definitions:
Without clear standards, products could vary more widely in ingredients or quality, making it harder for consumers to know exactly what they’re buying.

✅ Risk of consumer confusion or deception:
SOIs historically ensured “honesty and fair dealing.” Removing them might open the door for misleading product names or formulations that don’t match consumer expectations.

✅ Weaker safeguards for traditional products:
Standards helped preserve certain traditional recipes and prevent cost‑cutting substitutions that could lower nutritional value or quality.

✅ Regulatory gaps:
Although modern labeling and safety laws exist, some worry that fewer defined standards could require stronger enforcement elsewhere to prevent food fraud.

Bottom line:
Revoking obsolete rules can be positive, but agencies and manufacturers must ensure transparency and accurate labeling so consumers remain protected and informed.

Combination Foods

 

Nutrition Facts

• These foods can be substituted in your meal plan, even though they contain added sugar or fat. However, they do not contain as many vitamins and minerals as the servings on the Starch, Fruit, or Milk list.

• When planning to include these foods in your meal, be sure to include foods from all the lists to eat a balanced meal.

Selection Tips

• Because many of these foods are concentrated sources of carbohydrate and fat, the portion sizes are often very small.

• Always check Nutrition Facts on the food label. It will be your most accurate source of information.

• Many fat-free or reduced products made with fat replacers contain carbohydrate. When eaten in large amounts, they may need to be counted. Consult with your instructor to determine the correct method for counting.

• Look for fat-free salad dressings in smaller amounts on the Free Foods list.

Free Group

 

Fat Group

 

Fats are divided into three groups, based on the main type of fat they contain: monounsaturated, polyunsaturated, and saturated. Small amounts of monounsaturated and polyunsaturated fats in the foods we eat are linked with good health benefits. Saturated fats are linked with heart disease and cancer. In general, one fat serving is equal to: 1 teaspoon of regular margarine or vegetable oil 1 tablespoon of regular salad dressing

Nutrition Facts All fats are high in calories. Limit serving sizes for good nutrition and health. Nuts and seeds contain small amounts of fiber, protein, and magnesium. If blood pressure is a concern, choose fats in the unsalted form to help lower sodium intake, such as unsalted peanuts.

Selection Tips Check the Nutrition Facts on the food labels for serving sizes. One serving is considered a fat serving, which is defined as a serving size containing 5 grams of fat. When selecting regular margarine, choose those with liquid vegetable oil as the first ingredient. Soft margarine are not as saturated as stick margarine. Soft margarine is a healthier choice. Avoid those listing hydrogenated or partially hydrogenated fat as the first ingredient. When selecting low-fat margarine, look for liquid vegetable oil as the second ingredient. Water is usually the first ingredient. When used in smaller amounts, bacon and peanut butter are counted as fat servings. When used in larger amounts, they are counted as high-fat meat servings. Fat-free salad dressings are on the Free Foods list. See the Free Foods list for nondairy coffee creamers, whipped topping, and fat-free products, such as margarine, salad dressings, mayonnaise, sour cream, cream cheese, and nonstick cooking spray.

Meat and Meat Alternatives

 

Dairy Group

 

Fruit Group

 

This list includes fresh, frozen, canned, and dried fruits, as well as fruit juices. In general, one fruit serving is equal:    . 1 small to medium fresh fruit.    . ½ cup of canned or fresh fruit or fruit juice.    . ¼ cup of dried fruit. (The weight includes skin, core, seeds, and rind).

Nutrition Facts. Fresh, frozen, and dried fruits have about 2 grams of fiber per serving. Fruit juices contain very little fiber. Citrus fruits, berries, and melons are good sources of vitamin C.

Selection Tips. Count 1/2 cup of cranberries or rhubarb sweetened with sugar substitutes as a free food. Read the Nutrition Facts label on the food. If one serving has more than 15 grams of carbohydrate, you will need to adjust the size of the serving you eat or drink. Portion sizes for canned fruits are for the fruit and a small amount of juice. Whole fruit is more filling than fruit juice and may be a better choice. Food labels for fruits may contain the words "no sugar added" or "unsweetened." This means that no sucrose (table sugar) has been added. Generally, fruit canned in extra light syrup has the same amount of carbohydrate per serving as the "no sugar added" or the juice pack. All canned fruits on the fruit list are based on one of these three types of pack.

Vegetable Group

 

Vegetables that contain small amounts of carbohydrates and calories are on this list. They also contain important nutrients. Try to eat at least 2 to 3 vegetable servings each day. In general, one vegetable serving is:      ½ cup of cooked vegetables or vegetable juice.      1 cup of raw vegetables Nutrition Facts. Fresh and frozen vegetables have less added salt than canned vegetables. Drain and rinse canned vegetables if you want to remove some salt. Choose more dark green and dark yellow vegetables, such as spinach, broccoli, romaine, carrots, chilies, and peppers. Broccoli, brussel sprouts, cauliflower, greens, peppers, spinach, and tomatoes are good sources of vitamin C. Vegetables contain 1 to 4 grams of fiber per serving. Selection Tips. A 1-cup portion of broccoli is a portion about the size of a light bulb. Tomato sauce is different from spaghetti sauce, which is on the Bread/Starch list. Canned vegetables and juices are available without added salt. If you eat more than 4 cups of raw vegetables, or 2 cups of cooked vegetables at one meal, count them as 1 Bread/Starch serving. Starchy vegetable such as corn, peas, winter squash, and potatoes that contain larger amounts of calories and carbohydrates are on the Bread/Starch list. Artichoke Artichoke hearts Asparagus Beans (green, wax, Italian) Bean sprouts Beets Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celery Cucumber Eggplant Greens (collard, kale, mustard, turnips) Kohlrabi Leeks Mixed vegetables (without corn,  peas, or pasta) Mushrooms Okra Onions Pea Pods Peppers (all varieties) Radishes Salad greens (endive, escarole, lettuce, romaine, spinach) Sauerkraut Spinach Summer squash Tomato Tomatoes, canned Tomato sauce Tomato/vegetable juice Turnips Water chestnuts Watercress Zucchini