National Nutrition Month: Seven Fresh Ideas To Get Your Plate In Shape Each Day

We have all heard about the new “MyPlate” encouraging Americans to eat more veggies. We need to cover half of our plate with little green gods and goddesses of the garden. Lets put our words into action by using these seven tips to get our plate in veggie shape, after all, it is National Nutrition Month. Start by incorporating one tip a day.

  1. Add shredded carrots to your wraps.
  2. Bust out the beets for salad toppers.
  3. Use guacamole rather than cheese on sandwiches.
  4. Grill (or broil) asparagus with a drizzle of olive oil and sea salt.
  5. Shred brussel sprouts and make a roasted brussel sprout slaw.
  6. Add mushrooms to your healthy eggs benedict (see the recipe in the April edition of Fitness Magazine).
  7. Saute swiss chard with olive oil and garlic.

Visit www.EatRight.org or www.MyPlate.gov for more information.

Mom's Universal Snack List For School

Snack Ditty from Eco-Ditty

 

So it seems many schools have a suggested snack list. Moms keep asking what is appropriate for snack and how do you make a balanced snack choice. In honor of National Nutrition Month (Get Your Plate In Shape), here is my recommended snack list. You can modify if your school follows Kosher or Allergy Free guidelines. Happy Snacking!!

Suggested foods that are ideal for health and growth:

Organic and or local foods especially dairy and fruits; No added sugars are highly encouraged. Please try to buy products with sugar as the third ingredient or more, no preservatives and no artificial colors.

 

The children often enjoy participating in the shopping for their snack week. Let them help you choose snacks for the week. Try to purchase seedless varieties when possible especially for the 2’s and 3”s. Older children may be open to varied textures and more robust flavors.

 

Refer to Web MD’s To Buy or Not Buy, Organic: http://www.webmd.com/food-recipes/ss/slideshow-to-buy-or-not-to-buy-organic

Chemicals in our food: http://www.cspinet.org/reports/chemcuisine.htm

 

Please remember to bring enough snack for ___ children for the entire week.

 

Snacks: We recommend serving a healthy protein and or healthy fat (real cheese, hummus, edamame), and 1-2 carbohydrates, 1 whole grain (spelt pretzels, multi grain cheerios), and 1 fruit or vegetable equivalent (organic apples, clementines, carrots). There must always be a fruit or a veggie option on a daily basis.

 

Beverage: Water only.

Protein/Fats: Choose 1/day to serve

Real Cheese:  Mozzarella, Cheddar (the sticks tend to be very popular)

Hard boiled eggs,

Hummus, Guacamole

Edamame

Greek yogurts (Oikos), Yogurt Squeeze (Stonyfield or Horizon, no Danimals)

Olives

Soy Butter, Sunflower Butter (class specific)

 

Carbohydrates: Whole Grains: Choose 0 -1/day to serve

Ak-Mak crackers, Wholegrain crackers (Kashi), Kalvi Rye Crackers

Baked Tortilia Chips, Kale Chips

Multigrain Goldfish

Multigrain cheerios or cereal

Whole Grain Rice Cakes

Whole Wheat Matzos

Natural Air Popped Popcorn (Bearitos and Naked Popcorn)

Spelt, whole wheat or whole grain pretzels (Snyder’s, Annies Organic)

 

Carbohydrates: Fruits and Vegetables: Choose 1/day to serve

Organic Apples

Unswtned organic applesauce

Bananas

Organic Blueberries

Carrots

Clementines

Cucumbers – peeled and sliced, seedless

Dried fruit with no added sugars and or oils

Organic Grapes

Melons – seedless

Organic Pepper Slices

Organic Strawberries

Salsa

String-beans

Organic raisins

Or any fruit/veggie your child loves!

Michelle Obama says Let's Move!

Laura’s Take on the Let’s Move! Campaign. Listen to Laura talk with Rita Cosby on wor710.com on 2/1/2012 or via podcast.

As a leader Michelle Obama is in a unique and powerful position to empower Americans to live healthier lives. She can influence food companies to provide less processed, higher quality foods to schools and to our supermarket shelves. She can raise the energy and spirit of health by advocating for health awareness and encouraging physical activity. Her celebrity status can help bring the USDA’s “MyPlate” to more families’ tables.  She can help spread the message to fill your plate with fruits, vegetables, whole grains and low fat dairy. Thankfully, Michelle Obama also stresses moderation and admits to eating her burgers and fries.

Let’s Move! is taking information that is already out there and bringing a greater awareness on how to access such health education. Many of the materials and guidelines are those developed by the USDA.

Michelle Obama has companies like Goya and California Fresh Work Funds trying to help initiative change.

Is this the right campaign?

At the end of the day, bringing awareness to health promotion and disease prevention needs to be the ultimate goal of someone like Michelle Obama. However, rather than fight obesity, the campaign may want to rephrase their negative spin and create a new positive tone to Let’s Move!

How about let’s move more, let’s move towards eating real wholesome foods and let’s move towards eating less processed food. Let’s move to building self esteem!!!

Can one person create change?

Yes, Jaime Oliver’s Food Revolution and The Biggest Loser are just two examples of how change happens. Even, the presidential chef is making change. In the Washington Post today, the presidential chef Cristeta Comerford reports losing 15 pounds and eating healthier with her own home garden. She was influenced by her boss, Michelle Obama!! That’s right, the White House has their own garden and serves seasonal garden veggies to their guests. Comerford now has her own garden too.

 

What can you do to make a difference? Can you change your language about health or perhaps just add a half cup of veggies to your dinner plate?

 

 

Women's Health Magazine

Congratulations to Beth for winning an Initial Nutrition Consult with Laura Cipullo, RD, CDE.

Thanks to everyone who participated in nutrition counseling at the September Women’s Health Magazine  Are You Game event!!

To have a chance at winning a free consult, “like” Laura Cipullo Whole Nutrition Services

on Facebook. Help us get 200 Likes by Thanksgiving.

Pumpkinlicious

Tis the the season of pumpkin. Pumpkin is delicious and a great source of Beta Carotene and Vitamin C. So go ahead and try these pumpkinlicious recipes.

 

Pumpkin Hummus

 

Ingredients

1 15-ounce canned pumpkin

2 tablespoons tahini

1 garlic clove, chopped

1 tablespoon fresh parsley, finely chopped

1/2 teaspoon salt

1 teaspoon olive oil

1/2 teaspoon cumin

1 tablespoon lemon juice

 

Directions

In a food processor, combine ingredients until smooth and creamy. If hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency.

 

Nutrition Facts Per Serving: 102 Calories; 5.5 g Fat; 0.9g Sat Fat; 13.1g Carbohydrates; 2.8g Protein; 4.4g Fiber; 0mg Cholesterol; 306mg Sodium

 

 

 

 

 

Pumpkin Ravioli

 

Ingredients

1 cup canned pumpkin

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

24 wonton wrappers

1 teaspoon salt

1/2 cup chicken broth

1 1/2 tablespoons unsalted butter

Chopped parsley

 

Directions

Combine 1 cup pumpkin, 1/3 cup Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water and bring the 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt and cook for 7 minutes. Drain in a colander. Place 1/2 cup broth and 1 1/2 tablespoons butter in pan and bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley.

Serves 6

 

Nutrition Facts Per Serving: 162 Calories; 5 g Fat; 4g Sat Fat; 22g Carbohydrates; 6g Protein; 2g Fiber; 17mg Cholesterol; 505mg Sodium

 

 

 

Pumpkin Enchiladas

 

Ingredients:

3/4 yellow onion, diced

2 cloves garlic, minced

1 10-ounce can of red enchilada sauce

1 15-ounce can pumpkin

1cup black or kidney beans

Large bunch of cilantro, chopped

1 1/2 tablespoon cumin

1 teaspoon chili powder

1/2 cup shredded cheese

5 ounces 0% greek yogurt

5 6” whole wheat tortillas

 

Directions:

Preheat oven to 400 degrees. Sauté onion and garlic in a pan sprayed with cooking spray. Stir in enchilada sauce. Add pumpkin and stir until combined. Add cilantro, cumin and chili powder.  Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan. Fill tortillas with an even amount of sauce and beans. Roll tortillas and place in the pan with the folded edges facing down to keep them closed. Top with remaining sauce and sprinkle with cheese. Bake for 10 minutes or until cheese melts. Serve with a dollop of plain Greek yogurt.

 

Nutrition Facts Per Serving: 235 Calories; 7 g Fat; 2.52g Sat Fat; 33.6g Carbohydrates; 12g Protein; 7.9g Fiber; 11.9mg Cholesterol; 604mg Sodium

 

What can you get to eat on a college campus in 2011?

Campus Eats

Compiled By: Human Nutrition Student, Kate Kaczor

1. Stanford University– Who doesn’t love frozen yogurt? Stanford is home to Fraiche Yogurt. Fraiche is a homemade, organic fresh yogurt and frozen yogurt cafe, serving European-style yogurts made from local organic milk and a probiotic-focused culture. Available toppings include fresh-cut fruits, local honeys and purees, toasted nuts, homemade granola, and hand-shaved Callebaut chocolate. Stanford also has lots of vegetarian, vegan, and kosher options. A student-run farmer’s market is also located on campus.

2. Pitzer College– The Shakedown is a student run restaurant at Pitzer, which serves up only the best organic locally grown food. There also is the Pitstop cafe, which is a coffee shop in the academic quad. It has any coffee drink you could want, baked goods, and organic juices!

3. Occidental College– Occidental strives to provide its students with the most organic and local food possible. In its dining hall, Marketplace, the salad bar always carries organic choices including organic spring mix lettuce, tofu and carrots. They often incorporate organic and local ingredients into their homemade cooking. Wednesdays at dinner the Marketplace serves an Organic Baked Potato Bar including russet and sweet potatoes with organic toppings and produce from local farmers. For your sweet tooth, The Cooler, another dining location, features hand-dipped ice cream made by Fosselman’s, a local family owned business.

4. Ohio Wesleyan University– Chartwells, the company that prepares food for dining halls at Ohio Wesleyan University, offers microwaveable meals that students can take away, as well as a program called “My Pantry,” where students can have food individually prepared, or even do their own cooking. You can also get a sweet treat for your birthday at OWU. Bring your ID to the bakery on the first Monday of your birthday month and get a free cupcake!

5. St. Olaf College– St. Olaf is committed to buying locally grown foods whenever possible, including vegetables and herbs from STOGROW, their student-run organic farm, meat and poultry raised without antibiotics or growth hormones, apples from an orchard just minutes from campus and dairy products supplied by Deja Moo, a collective of Midwestern, family-owned farms. Fresh, healthy, and delicious.

6. Warren Wilson College-WWC’s Cowpie Café is a campus favorite, offering healthy and delicious vegetarian and vegan options. Much of the produce from the garden, as well as other local goodies, makes its way into Cowpie’s kitchen. Also, all beef and pork served in Glad, WWC’s all-you-can-eat dining hall, comes straight from the farm.

7. Emory University– Many campuses are beginning to offer farmers markets to their students and the surrounding community, but Emory’s is unique in that it is year-round (except for summer breaks). Emory Farmers Market features fresh, local produce, organic and sustainably produced meat, bread, cheese, honey and other artisan products. In addition to providing delicious, healthy, and convenient food choices to the Emory community, the market encourages students to interact with Georgia farmers, expand their knowledge about healthy eating and sustainable production.

8. Columbia University– Columbia also encourages students to eat locally. Local Honey from Ballards Honey (Roxbury, NY), as well a locally produced, processed and packaged strawberry jam and tomato salsa are served in John Jay Dining Hall and Ferris Booth Commons. For a fall treat, all Columbia’s apples and fresh apple cider are from Red Jacket Orchards, Geneva, NY.

9. Virginia Tech University– For upscale dining on a college campus, there is no better place than VT. Their West End Market features made-to- order items prepared before the customers and offers specialties such as London broil, live Maine lobster, and steak on a daily basis.

10. Bryn Mawr College– This school has an extensive salad bar offering over 40 items made fresh daily (including hummus)! At all meals, students can also find rice and soymilk, a vegan bread selection, veggies burgers, and a variety of freshly steamed rice.

Tell us what you are eating on your campus!!!

Need a new and healthy chicken recipe?

Chicken Marsala: THE MODERATE MAMA WAY

Ingredients:

1/8 tsp black pepper

1/4 tsp salt

1/4 cup whole wheat flour

4-6 thin organic, thin, chicken cutlets

1 tbspn olive oil

1/2 cup dry Marsala wine or Cabernet Sauvignon Wine Vinegar

1/2 cup low fat, no added salt chicken broth

1/2 lemon, juice

2 cups sliced mushrooms (can use different varieties)

MAKING THE MAGIC:

1. In a Ziploc bag, shake the pepper, salt and whole wheat flour together. Then add the chicken cutlets and shake until they are evenly coated.

2. Heat the olive in a non stick sauté pan (I love Caphlon). Brown the chicken cutlets on both sides. Remove from pan and set aside.

3. Add wine, lemon juice, and chicken broth to the sauté pan. Stir until heated and then add the mushrooms. Simmer about eight minutes.

4. Add the browned chicken back to the skillet and simmer in the sauce for the next 5- 10 minutes. Stir occasionally.

Idea: serve over steamed spinach with quinoa for a side.

 

Move over TV dinners and say hi to this microwave meal.

It’s the end of August and we are all scrambling to get everything ready for the new school year. Sometimes meals become second priority. If you are lacking time and want something tasty, try Kashi’s Pesto Pasta Primavera. Add one half cup of beans (rec. no added salt) to this microwave meal and you have a balanced vegetarian lunch option with 18 grams of vegetarian protein and 14 grams of fiber.

Parents of picky eaters…

Below is taken from Smart Brief:

Pureeing may be key to make children eat veggies, data suggest
Children ages 3 to 5 almost doubled their intake of vegetables on days when they were given meals that included regular vegetable servings and dishes with pureed veggies versus days without the pureed veggies, a study in the American Journal of Clinical Nutrition found. Children appeared to like the doctored recipes as much as they liked the standard meals, but researchers noted that this is not the only strategy parents can use to make children eat vegetables. Reuters (7/26).