Monday, December 21, 2015

Butternut Squash Soup with Raisin Bread Croutons and Shredded Carrots





Ingredients - Directions

1 cup Pre-made, low sodium Butternut Squash Soup
2 Tbsp Shredded Carrots
1/2 sl Raisin Bread, cubed, croutons



Heat soup. Garnish with shredded carrots and raisin bread croutons.




  



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Tuesday, November 17, 2015

November 14 - 22, 2015 - National Hunger & Homelessness Awareness Week

National Hunger & Homelessness Awareness Week is held each year the week before Thanksgiving. This is a time for us all to start to think about what we are thankful for, a perfect time to share our compassion with our neighbors who are experiencing homelessness, and work toward a world where no one has to experience Hunger and Homelessness. H&H week offers the chance to contribute to a national social movement. The aim is and always will be to eradicate homelessness by solving the root causes of it. We aim for activism in this vein. For this year’s H&H week we are focusing on the laws passed by local governments around the nation which prevent people experiencing homelessness from doing life-sustaining activities. Let’s bring light to this issue, pressure lawmakers and Bring America Home together!



For more information,visit the National Hunger & Homelessness Awareness Week web site.



Friday, September 25, 2015

National Food Safety Education - Don't Cross-contamination

Don't Cross-Contaminate! - Separate

Cross-contamination is how bacteria can be spread. When handling raw meat, poultry, seafood and eggs, keep these foods and their juices away from ready-to-eat foods. Always start with a clean area - wash hands with warm water and soap. Wash cutting boards, dishes, countertops and utensils with hot soapy water.

Separate raw meat, poultry, seafood and eggs from other foods in your grocery shopping cart, grocery bags and in your refrigerator.

Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs.














Wednesday, September 9, 2015

National Food Safety Education - When the Power Goes Out



Be Prepared

Stock up on non-perishable foods that don't require refrigeration, and choose single-serve sizes if available to avoid the need for refrigeration of unused portions. Consider these easy, healthy, shelf-stable foods: 






Summary

The Academy of Nutrition and Dietetics and ConAgra Foods’ Home Food Safety program is dedicated to raising consumer awareness about the seriousness of foodborne illness and providing solutions for easily and safely handling food in their own kitchens. More information can be found at Home Food Safety.

Friday, July 17, 2015

5 Mindless Habits that Can Add 6.5 Pounds
Guest Blogger: Michelle J. Stewart RD, LD/N


1. Cocktail Hour. The evening ritual of a frozen margarita or Pina Colada may seem like a harmless and well deserved treat after a long day, but be warned these cocktails can really add up. An 8 ounce frozen margarita will pack in approximately 300 calories and an 8 oz Pina Colada is almost 450 calories! If you drink one of these beverages three times a week you could easily gain two pounds in a month.

2. Eating from the “Bag”. The simple act of mindlessly eating your favorite chips or crackers while watching TV, reading a book, or hanging out with friend can easily add 300 - 500 calories in a sitting. A one ounce serving of corn chips is equivalent to 12 chips and 150 calories. It is not uncommon for someone to eat two to three times that amount while unconsciously eating from the bag. Munching from the bag two to three times a week could easily add one pound over a four week period. To combat this behavior, start by portioning out a serving of chips on a plate and leave the bag in the pantry.

3. Cleaning the Kids Plate. Cleaning your child’s plate by eating their “leftovers” can really add up. On average every extra bite of food will be approximately 25 calories. If you think that you eat two bites off of your kids plate, three times a day, seven days a week, this could add up to one pound over four weeks. 


4. Ordering In or Dining Out. Busy summer days can leave one tired and un-inspired to cook, which often leads to ordering in or dining out. While there is nothing wrong with enjoying a meal out or taking a night off from kitchen duties and ordering take out, if you are not aware of the choices being made the calories can really add up. Not only are restaurant meals known for their large portion sizes, but they usually have higher fat and sodium content than the home cooked version. For example, a traditional chinese dinner of Broccoli and Chicken with 1 cup of rice is approximately 750 calories, compared to a homemade version will be approximately 400 calories. Do this three times a week and this could easily add up to 1 - 2 pounds a month. 

5. Self Serve Treats. Frozen yogurt can make a delightful summer afternoon treat, and when reading the nutrition facts it appears to be a sensible choice when it comes to choosing a healthy food. However, the deception of frozen yogurt lies in the portion of self serve cups. A “serving size” is 4 ounces and can range between 80 - 130 calories. However a “small” serve serve cup at most of the popular frozen yogurt chains will be approximately 16 ounces, and a large cup can run up to 32 ounces. Fill your cup to the brim (or even half way) and you are in for a high calorie treat. Your 80 - 130 calorie “small” treat can easily turn into a 320 - 520 calorie meal...and this is before toppings! Indulge in self serve frozen treats 3 times a week and you could gain 1.5 pounds over the course of a month.

To summarize how these small “mindless” acts of eating can add up check the above graphic!

Michelle J. Stewart RD, LD/N 
Michelle J. Stewart is a Registered and Licensed Dietitian and better known as The Nutrition Planner. Founder of Michelle Stewart Consulting & Associates who has been leading the way to a healthier you for more than 25 years. Michelle is a Certified Diabetes Educator, and also holds certifications in Adult, Adolescent, and Childhood Obesity and is a Certified Wellness Coach. A Master’s In Public Health keeps her abreast of the latest health concerns and on the cutting edge of intervention. Focusing on aging and longevity with a holistic approach to living your best life is her pathway to inner peace and happiness.

You can learn more about Michelle's services by connecting to the following addresses.
Twitter. Michelle Stewart





Friday, June 26, 2015

Poor Dentition and Vegetable Choices

A lack of fresh vegetables related to poor dentition, dental disease, mouth ulcers or infections can lead to nutrition deficiencies.

Two years ago, I lost the majority of my teeth and the ability to eat most raw fruits and vegetables. I tolerated ice cream, baby foods, and over-cooked mushy vegetables. I knew I had to make a change.

Below is my AV (any vegetables) Gazpacho. On the left are some of the raw ingredients: bell peppers, scallions, not shown - Romaine lettuce and low sodium tomato juice. To enhance the presentation, I included bell pepper flowers.

“The presentation of food should stimulate the palate, excite the senses, and nourish the body.” -Sandra Frank, Ed.D, RDN, LN, FAND


It's not the same as munching on a fresh carrot or crunching on celery. However, the AV Gazpacho is flavorful, high in fiber, eliminates wasting vegetables and I never make it the same way twice. 

I start off with two cups of low sodium tomato juice (related to high blood pressure) and add one to two cups of chopped vegetables, such as broccoli, carrots, cauliflower, cucumber, green beans, kale, lettuce, onions, spinach, squash, and tomatoes. This makes two servings.

The AV Gazpacho will meet your vegetable requirements and appeal to your senses.


Nutrition Information based on the following ingredients:
2 cups Tomato Juice, low sodium
1 cup Bell Peppers, chopped
1/4 cup Scallions, chopped
3/4 
cup Romaine Lettuce, chopped

Blenderize until you achieve a consistency tolerated.
Yield: 2 servings









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