Dietitians Dish – May 8, 2023
Lower Your Carbon Footprint – Waste Less Food!
Food is a type of organic waste that emits methane gas when broken down. That same methane gas is significantly affecting climate change. Wasting food also squanders the resources used to produce it. The EPA says preventing food waste is one of the easiest and strongest actions you can take to save money and lower your climate change footprint. Search for recipes using food scraps you have left over from other recipes. Start with these delicious recipes that use watermelon rind (without the green skin) and potato peels!
Watermelon Rind Caprese Pasta Salad
Ingredients:
- 2 cups sliced, peeled watermelon rind with thin layer of pink flesh attached (1-1/2 x 1/4 – inch pieces)
- 12 oz. whole grain fusilli pasta
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 lb. cherry tomatoes, halved
- 8 oz. fresh mozzarella pearls
- 1/2 cup thinly sliced fresh basil leaves
Directions:
- Cook fusilli according to package directions, adding watermelon rind in the last 3 to 4 minutes of cooking, until pasta is al dente and watermelon rind is tender. Drain and rinse until cold water to stop the cooking process. Cool completely.
- In a small bowl, whisk together oil, vinegar, mustard, garlic, salt, and pepper until combined.
- In large bowl, toss pasta and watermelon rind with dressing until well coated. Fold in tomatoes, cheese, and basil.
Recipe and Image courtesy of Watermelon.org.
Potato Peel Crisps
- 1 cup potato peels
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1 tsp. spices (salt-free)
Directions:
- Preheat oven to 400oF. Wash and dry potatoes well before peeling them. Remove any rotten spots. Use the potatoes in another recipe.
- Spread the peels out in a single layer on a baking sheet and sprinkle with oil. Move the peels around so they get coated in oil.
- Cook for 10 minutes, then turn the peels over and cook an additional 5 minutes until crisp and golden. When crisped to your liking, remove the pan from the oven.
- Put the crisped peels into a large bowl and sprinkle on salt and spices. Mix thoroughly to distribute seasonings. Serve as a nutritious alternative to bagged chips!
Dietitians Dish – May 1, 2023
Build a Bowl with Plant-Based Benefits
Bowl meals and salad greens with lots of nutritious toppings are a lasting trend. They’re a great meal option where ingredients can be prepped ahead, making it simpler to feed the family on busy weeknights. Include a variety of fresh fruits and veggies, leafy greens, whole grains, beans, nuts, and seeds to create a delicious plant-based meal. Another bonus is bowl meals are great for DIY dinners! Everyone can include items they prefer.
Did you know…?
Avocados are a FRUIT with heart healthy fat and nearly 20 vitamins and minerals. Mangos have no sodium, fat, or cholesterol, and have over 20 vitamins and minerals. Shrimp has protein plus beneficial omega-3 fats, iron, selenium, potassium and magnesium.
Avocados are a FRUIT with heart healthy fat and nearly 20 vitamins and minerals. Mangos have no sodium, fat, or cholesterol, and have over 20 vitamins and minerals. Shrimp has protein plus beneficial omega-3 fats, iron, selenium, potassium and magnesium.
Thai Avocado Shrimp Bowl
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1 clove garlic, minced
- 1/2 tsp. ginger, minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. ketchup
- 1/2 tsp. cornstarch
- 8 cups mixed greens
- 1 lb. cocktail shrimp, cooked
- 4 cups mango, peeled and diced
- 2 avocados, diced
- 2 cups cucumber, diced
- 1/4 cup peanuts, chopped
- 1/4 cup red onion, diced
- Mint, chopped (garnish)
- Cilantro, chopped (garnish)
Directions:
- In a medium pot on medium heat, add water, rice vinegar, sugar, ginger, garlic, red pepper, ketchup, and cornstarch. Simmer and stir until well combined and thickened, approximately 5 minutes to make the sweet chili vinaigrette.
- In a large bowl, add shrimp and stir in sweet chili vinaigrette until well combined.
- In large bowls, evenly distribute mixed greens, mango, cucumber, avocado, shrimp, peanuts, red onion and garnish with mint and cilantro.
Recipe and image courtesy of Avocados from Mexico.
Dietitians Dish – April 24, 2023
Grill Up Great Eats!
The weather is finally getting nicer, so pick your protein and get grilling! In general, red meats have more saturated fat than skinless chicken, fish and plant proteins. Saturated fats can raise your blood cholesterol and increase your risk of heart disease. If you eat poultry, pork, beef, or other meats, choose lean meat, skinless poultry, and unprocessed forms. Also choose healthy portions that aren’t too large. If you purchased more than you’ll use at one meal, separate and freeze any uncooked portions. You could also cook the extra and use it in a second recipe for the week. Cooking larger portions saves you some time when cooking another night.
5-Ingredient Grilled Rosemary-Garlic Drumsticks
Ingredients:
- 8 garlic cloves, minced
- 1/4 cup plus 2 Tbsps. finely chopped fresh rosemary
- 1/4 cup plus 2 Tbsps. olive oil
- 2 Tbsps. lemon zest
- 2 Tbsps. fresh lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 16 pieces bone-in, skin-on chicken drumsticks
Directions:
- Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk garlic, rosemary, oil, lemon zest and lemon juice, salt, and pepper. Pat chicken dry with paper towel; rub with garlic mixture.
- Place chicken on hot grill rack; cover and cook 20 minutes or until internal temperature
reaches 165°, turning frequently. - Serve 8 pieces chicken while hot. Cool, cover and refrigerate remaining 8 pieces chicken
up to 3 days. Use left over chicken in the Chicken, Watermelon & Feta Farro Bowl with
Creamy Dill Dressing recipe.
Chicken,Watermelon and Feta Farro Bowl
- 1 cup dry farro
- 8 pieces left over 5-Ingredient Grilled Rosemary-Garlic Drumsticks
- 1 container (5.3 ounces) plain Greek yogurt
- 2 Tbsps. chopped fresh dill
- 2 Tbsps. fresh lime juice
- 2 Tbsps. whole milk
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 3 cups chopped watermelon
- 4 small radishes, quartered
- 1 small avocado, peeled, pitted and sliced
- 1/4 cup crumbled feta cheese
Directions:
- Prepare farro as label directs; cool 10 minutes. Makes about 2 cups.
- Remove chicken skin and meat from bones, discarding the skin and bones. Shred chicken meat. Makes about 2-2/3 cups chicken.
- In small bowl, whisk yogurt, dill, lime juice, milk, salt and pepper. Makes about 2/3 cup.
- In large bowl, toss watermelon, farro and chicken. Makes about 8 cups.
- Divide watermelon mixture into 4 bowls and drizzle with yogurt mixture then top with radishes, avocado and cheese.
Dietitians Dish – April 17, 2023
Eat Well at Every Age
Folic acid is an important B vitamin most often focused on while pregnant or breastfeeding, which supports a baby’s development. Everybody needs this B vitamin to make new cells for healthy skin, hair, nails, blood, and other body parts. Folic acid is naturally present in asparagus, brussels sprouts, dark leafy greens, avocados, oranges, nuts, beans and peas. If you don’t get enough folic acid from natural sources, take a supplement, or eat enriched foods like bread, pasta, rice, and cereals.
Avocados play a role in healthy living – serving as a “nutrient booster” to help the body absorb fat-soluble vitamins in foods. Ripe avocados are a great “first food” for babies when they’re ready for soft solids.
Choosing a ripe avocado:
It yields to firm, gentle pressure and has a darker color.
It will feel lightly soft but not “mushy”to the touch.
It yields to firm, gentle pressure and has a darker color.
It will feel lightly soft but not “mushy”to the touch.
Heart Healthy Berry Avocado Baked Oats
- 2 cups old-fashioned oats
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups unsweetened soy milk
- 1 ripe banana
- 1/2 ripe, fresh avocado, halved, pitted and peeled
- 1 egg
- 2 tsp. vanilla extract
- 2 cups fresh or frozen mixed berries
Directions:
- Preheat the oven to 375°F. degrees. Spray a 9×9-inch square baking dish with non-stick spray.
- In a large bowl, combine the oats, baking powder, cinnamon, and salt.
- In a food processor, combine the milk, banana, avocado, egg, and vanilla.
- Pour the wet mixture into the dry mixture. Fold in 1-1/2 cups of the berries,
reserving the last 1/2 cup for topping. - Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool. Slice into 12 pieces and serve warm.
Dietitians Dish – April 10, 2023
Nutrition Mission – Add 2 More Servings a Day!
There are plenty of easy ways to include more servings of fruit and vegetables into your daily menu. It’s worth it for the physical and mental benefits that they provide! Whether you bake them into a wholesome muffin or create a snack board with a mix of nutritious and fun finger foods, it doesn’t have to be hard. Try these ideas to add foods that will naturally boost your mood and energy levels.
Blueberry-Banana Chia Seed Muffins
Ingredients:
- 1 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup oat flour
- 1 Tbsp. chia seeds
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 large eggs
- 2 very ripe bananas, mashed
- 1/2 cup vegetable oil
- 1 cup blueberries
- 1/2 cup sliced almonds
Directions:
- Preheat oven to 350°. Spray standard 12-cup muffin pan with non-stick cooking spray.
- In medium bowl, whisk all-purpose flour, sugar, oat flour, chia seeds, baking powder, baking soda, cinnamon, and salt. In large bowl, whisk eggs, bananas, and oil until combined; stir in flour mixture until just combined. Fold in blueberries and divide into prepared cups, sprinkle with almonds.
- Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes in pan. Makes 12 muffins.
Classic Snack Board for Kids
- 6 large hard cooked eggs, halved
- 1/2 cup plain low-fat Greek yogurt
- 1/4 cup sunflower butter
- 2 Tbsp. honey
- 1/4 tsp. ground cinnamon
- 1/2 (16-ounce) package strawberries, halved
- 1/2 (8-ounce) package Colby Jack cheese cubes
- 12 slices deli ham
- 12 slices deli turkey
- 6 slices Cheddar cheese, quartered
- 1 medium bell pepper, thinly sliced
- 1 small apple, cored and thinly sliced
- 1 cup baby carrots
- 1 cup dark chocolate-covered pretzels
- 1 cup pretzel crackers
- 1 cup red grapes
- 1 cup thinly sliced English cucumber
- 1 cup whole grain crackers
- 2/3 cup roasted salted whole cashews
- 1 cup hummus
Directions:
- In medium bowl, whisk yogurt, sunflower butter, honey, and cinnamon. Makes 3/4 cup.
- Arrange all items on large serving platter; serve with hummus and yogurt mixture.