Edible Art: Olympic Colors

The symbol of the Olympic Games is composed of five interlocking rings, colored blue, yellow, black, green, and red on a white field. This was originally designed in 1912 by Baron Pierre de Coubertin, adopted in June 1914 and debuted at the 1920 Antwerp Olympics.

The Olympic Charter states the Olympic symbol represents the union of the five regions of the world and the meeting of athletes from throughout the world at the Olympic Games.

Olympic Colors made from fresh foods.

Olympic Cups and Skewers

Cup: Layer raspberries, blackberries, kiwi, yellow squash, and blueberries in a dessert cup.

Skewer: Use a wooden skewer. Add the following fruits and/ or vegetables: zucchini or kiwi; yellow squash or grapefruit; blueberries; raspberries; and blackberries.

Serve skewer in Olympic cups.

Nutrition Information.

41 Calories

1 g Protein

10 g Carbohydrates
3 g Dietary Fiber

0 g Fat

0 g Saturated Fat

0 mg Cholesterol
36 mg Vitamin C

1 mg Sodium 

Resource.
Factsheet the Games of the Olympiad
Wikipedia, Olympic Symbols

A Social Media Happy Holiday Dietitians, Food and Nutrition Community

Warmest Wishes for a Wonderful Holiday 

and a Healthy and Happy New Year

From all of Us, We wish you and your loved ones 

a very Happy Holiday 

Dietitians-Online

Wellness News

 Ability Connection

and The Frank Family   

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent 

https://www.gofundme.com/maintain-a-wheelchair-home

Jake is my son. He was born 29 years ago. By the time he was 6 months we learned he had Cerebral Palsy. The doctor didn't give us much hope, but that night Jake looked up at me and smiled. Like most special need parents we were looking for a miracle.  As Jake grew older we learned he was a quadriplegic, but blessed with the ability to talk. All his other needs required assistance. But I promised Jake and myself we would stay together and make it. 

Before Jake was born, I completed my Doctorate Degree and worked as a College Program Director. I raised grant monies for Meals on Wheels for the elderly, disabled, and people with AIDs.

I wanted to be a great mother, but I needed to support Jake's medical needs. (Jakes' father left when he was 4 years old). I found work I could do mostly at home. For over 40 years as a single mother, I worked a full-time job and 4 part-time jobs. I paid my taxes, Medicare, and Jake's medical bills for 29 years plus.

As the years passed, I worried what would become of Jake. There was no family left and he did not want to go to a group home.

I turned our home into a Boarding House hoping to create a home for other people with special needs.

There was no money to make repairs and upgrades to the home. The medical bills came first. If I don't make the upgrades, we will be forced to move out.

I don't have much money to hire an aide,  So I had to give up my work and became Jake's caregiver. I'm in my 60's and I am trying to do my best, but it is becoming more difficult.

Please help us. We want to stay together and I would like to leave the house to Jake and other people needing assistance - giving people a sense of Independence and self-esteem would mean the world to me. 

Go Fund Me - Help Build a Home for People with Special Physical Needs wanting to be Independent 

Thank you for taking the time to read our story.

with warmest regard,

Sandy and Jake 

Portuguese Kale and Potato Soup, Gourmet Nutritional Analysis Correction and Recipe Makeover

Portuguese Kale and Potato Soup, Gourmet

Nutritional Analysis Correction
The nutritional analysis provided used raw potatoes with the peel. Analysis provided (per serving): Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g

The corrected version used potatoes cooked and peeled.

Corrected Analysis (per serving)

Note: Most recipes are written based on the foods we need to purchase. However, when analyzing a recipe, foods need to be entered in the ready-to-eat form.

Modification.
The recipe makes for a hardy meal. It is an excellent source of vitamin A and vitamin C and a good source of fiber. 

With some slight adjustments we can lower the sodium, fat and calories.
    *Omit 1.25 teaspoon Salt
    *Omit the one tablespoon Oil (at the end of the recipe).

These changes will save you 35 calories; 4 grams fat; and 728 mg sodium per serving.

Nutritional Analysis Services

Ensure accurate and cost effective nutritional analysis for your recipes and menus utilizing an extensive research database. A great service for the Recipe Bloggers, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN
recipenews@gmail.com
954-796-7235

Cyber Monday Dietitians Online Store Spread Good Health this Holiday and Every Day

Visit Dietitians-Online Store. If you are a Dietitian (RD or APD) with a published book on nutrition and/or food, Please submit the information to recipenews@gmail.com for our holiday healthy nutrition resources. 

Do You Know What's On Your Kitchen Sponge?

One of the most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the kitchen sponge and 'dish cloths' in American homes.

Ways To Clean Your Kitchen Sponge or Dish Cloth

1. Wet the sponge well and microwave it on high for about 2 minutes. Be careful a dry sponge can catch on fire.

2. Wash it in the hot cycle of your washing machine and leave them there through a drying cycle.

3. Clean the sponge and sanitize it in a diluted bleach solution (1 tablespoon of bleach added to 1 gallon of water) before using a second time.

4. Replace worn sponges rather than reusing.

5. Avoid using your kitchen sponge to wipe up raw eggs, meat juice and other food items typically high in harmful bacteria. If you do use your sponge for such purposes, wash and disinfect it immediately afterward.

6. Clean your sponge after each use.


Resources.
Eat Right. Dos and Don'ts of Kitchen Sponge Safety
Home Food Safety. How Safe is Your Kitchen?

Mango, Tomato, and Green Onion Salad

 Mango, Tomato, and Green Onion Salad

Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions

Nutrition Information

Mango, Tomato, and Green Onion Salad

with Breadstick

Ingredients
1/3 cup Mango
1/2 cup Tomato, diced
2 Tbsp Green Onions
1 Breadstick

Nutrition Information