Thursday, November 21, 2013
Friday, November 15, 2013
My Homemade Cinnamon Applesauce
Photo: © 2013 Anthony Sepe. All Rights Reserved
Photo: © 2013 Anthony Sepe. All Rights Reserved.
Here's some homemade applesauce! It is so good, and here's what I did.
3 # McIntosh Apples, cored
100% Orange Juice (not from concentrate, no pulp)
Ground Cinnamon Spice (per tolerance)
Pumpkin Pie Spice (per tolerance)
1. Cored apples and placed them (with the skin on) in a deep pot on the stove. (Leaving the skins on gives the applesauce a nice tinge of the red color and fiber.)
2. Poured pure 100% orange juice (not from concentrate, no pulp) over the apples to just cover them. Brought the apples to a boil; turned down the heat to low until soft.
3. Added: ground cinnamon and pumpkin pie spice, and stirred well.
4. Removed from heat. Poured into blender and pulsed about 10-12 times, until the skins were blenderized and applesauce was smooth.
5. Poured into serving dish and served warm. Enjoy!
Hope you try it! -Anthony
Thursday, November 14, 2013
Monday, November 11, 2013
Monday, November 11, 2013
Applebee’s Provides Veterans Free Meal Today
Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!
Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.
With many years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.
To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.
Sunday, November 10, 2013
Healthy Buffalo Chicken Pizza Recipe
Registered Dietitian Liz Weiss combines pizza and buffalo chicken for a unique, tasty treat.
Saturday, November 9, 2013
The Cheesecake Factory Pumpkin Cheesecake
- Prep Time: 40 mins
- Total Time: 1 hrs 44 mins
- Servings: 8
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
- You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
Serving Size: 1 (186 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 564.1
- Calories from Fat 358
- Amount Per Serving
- % Daily Value
- Total Fat 39.8g
- Saturated Fat 21.8g
- Cholesterol 182.5mg
- Sugars 35.3 g
- Sodium 512.8mg
- Total Carbohydrate 45.0g
- Dietary Fiber 1.4g
- Sugars 35.3 g
- Protein 8.9g
Source: Cheesecake Factory
Wednesday, October 30, 2013
Tuesday, October 29, 2013
The Appetite Tool for Older Adults
Good nutrition is important at any age, but it is vital for older adults. Many older adults are at risk for not getting the nutrition they need. Use this tool to learn more about your appetite.
Council on Nutrition Appetite Questionnaire
A. My appetite is
- Very poor
- Very good
C. I feel hungry
- Some of the time
- Most of the time
- All of the time
E. Compared to when I was 50, food tastes
- Much worse
- Just as good
- Much better
G. I feel sick or nauseated when I eat
- Most times
B. When I eat, I feel full after
- Eating only a few mouthfuls
- Eating about a third of a plate/meal
- Eating over half of a plate/meal
- Eating most of the food
- Hardly ever
D. Food tastes
- Very bad
- Very good
F. Normally, I eat
- Less than one regular meal a day
- One meal a day
- Two meals a day
- Three meals a day
- More than three meals a day (including snacks)
H. Most of the time my mood is
- Very sad
- Neither sad nor happy
- Very happy
Add up the number s for each answer to get the total score. If your score is:
8-16 - You may be at risk for eating and appetite concerns. Talk to your doctor to see if a professional evaluation is right for you.
17-28 - You may have some eating habit and appetite concerns. Talk to your doctor about any eating habits or appetite concerns you might have
Greater than 28 - Good! You don't seem to have any eating habit or appetite concerns. Take this checklist with you to your doctor.
Source: New Screening Tool Detects Appetite Problems in Senior Adults.. American Dietetic Association, accessed June, 2011.
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Monday, October 28, 2013
It’s described as, grocery shopping made quick and easy with the features you expect from the #1 grocery shopping list app.
This is a great app; check it out at the Google Play Store, which is also Free!
Have a great day,
Tuesday, October 15, 2013
Sesame Salmon, Photo AICR
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin (any sweet white wine maybe substituted)
- 1/2 cup low-sodium chicken broth
- 1/2 tsp. honey
- 1 tsp. grated fresh ginger
- 3 cloves garlic, minced
- 2 tsp. cornstarch
- 3 Tbsp. water
- 1 large egg white
- 2 Tbsp. cornstarch
- 1 lb. (4, 4-oz.) salmon fillets
- 2 Tbsp. sesame seeds, toasted
- 1 Tbsp. sesame oil
- Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
- Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
- Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
- Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
- Spoon glaze over fillets. Serve immediately.
SOURCE: AICR ; October 15, 2013 | Issue 474
Sunday, September 1, 2013
© Photo: Anthony Sepe
Anthony’s Black Bean Salsa
1 Can of Organic Black Beans with Sea Salt
1/2 Red Onion, diced
2 cloves garlic, diced or 1 Teaspoon garlic salt
1 Teaspoon of Crushed Black Pepper
2 Tablespoons Chili Powder
3 Tablespoons Cumin
2 Tablespoons Olive Oil
1/4 cup of water
2 Tablespoons lemon juice
2 Tablespoons lime juice
1/4 cup Apple Cider Vinegar
2 Ripe Plum Tomatoes, Chopped
2 Teaspoons of bottled Cilantro or you can use fresh
Mix all ingredients in a metal bowl; chill at least a half hour for all flavors to marry.
Serve with a side of Wheat Thins or your favorite crackers.
Enjoy all-year-round, but particularly, this Labor Day weekend.
What special dish are you preparing for this Labor Day Weekend?
Sunday, August 11, 2013
Thinking of skipping breakfast?
Consider the benefits you’re missing. Breakfast foods (like egg whites, cereal etc.) are a quick and easy way to start your day with a boost of important vitamins and minerals. And if you’d like to be more of a “morning person,” studies show eating breakfast can improve concentration and reduce fatigue in the morning. What’s more, eating breakfast may help with weight control by making us feel less hungry through the day. Therefore, be good to yourself and take a few extra minutes to start your day out right!
Source: Wegman cereals
Monday, July 22, 2013
- 3 boneless, skinless chicken breast tenderloins, chopped
- 10 ounces white or button mushrooms, center stems removed
- 1/4 cup non-fat, plain Greek yogurt
- 1 clove garlic, pressed
- 1 scallion, finely chopped (reserve green ends for garnish)
- 1 teaspoon dried dill
- 1/3 cup Frank's Red Hot Sauce (more or less to taste)
- 1/4 cup gluten-free crackers or chips, crushed
- 1/4 cup sliced bread and butter pickles
- 1/2 teaspoon each, salt and pepper
- 1 can olive oil cooking spray
- Preheat oven to 400 degrees
- Heat a medium skillet on medium heat. Spray with olive oil cooking spray and add chicken tenderloins. Season with salt and pepper to taste. Cook on medium heat for 4-5 minutes on each side until cooked through. Remove from heat and finely chop or shred with a fork. Transfer to a large mixing bowl.
- To the mixing bowl with the chicken, add the Greek yogurt, garlic clove, 1/2 chopped scallion, dried dill and Frank's Red Hot Sauce. Season with salt and pepper and stir until all ingredients are combined.
- Place the hollowed out mushroom caps open side up on a cookie sheet. Fill the caps with the chicken mixture. Sprinkle with gluten-free cracker crumbs and place in the oven at 400 degrees for 15-20 minutes. Remove from the heat and allow to cool for 5 minutes.
- Top with bread and butter pickle slices and garnish with chopped scallions.
Source: Recipe Rehab July 2013
Sunday, July 7, 2013
BY Anthony J Sepe
I gave a talk to teenagers at the hospital. I wanted to make the talk interesting and make the talk fun for them, too. My presentation was called: “THE TEEN MACHINE: Let’s Wrap-- & have a Smoothie!!! I decided to focus on the “strawberry” and not the sundae, in “National Strawberry Sundae Day.” Therefore, we made several smoothie’s, and the following fresh Strawberry Pineapple Banana Smoothie recipe is my own original recipe, which I would like to share with you; however, when you use or print this recipe, please give proper attribution credit, © 2000-20013 Medical Nutrition Therapy Services Anthony J Sepe “Blog: From A Dietitian’s Perspective” http://fromadietitiansperspective.blogspot.com. All rights reserved.
STRAWBERRY PINEAPPLE BANANA SMOOTHIE
© Medical Nutrition Therapy Services, Recipe courtesy Anthony J Sepe, 2000-2013.
1. 4 Ice cubes, crushed
2. ½ cup strawberries
3. ½ cup crushed pineapple
4. ½ sliced banana
5. ½ c orange juice
6. ½ tsp. vanilla extract (optional)
Crush ice cubes in blender. Add strawberries, crushed pineapple, sliced bananas and orange juice to blender. Blend until smooth. Pour into glasses and serve; top with fruit. Enjoy!
Sunday, June 16, 2013
This article is reprinted from Father’s Day June 2009
by Anthony J Sepe
Dads facing new challenges
This post is in memory of my dad. I love you and miss you.
There is work; there is family; there is demand, which must be balanced. The third Sunday in June offers a predictable tradition: Dad’s favorite meal and maybe a necktie, aftershave and a card.
The challenges of fatherhood on the other hand, are changing at wrap speed. Parents’ roles overlap or flip-flop entirely. The marriage demands attention—and all that is going on in the anxiety-laden context of rising taxes, high fuel prices, and constant belt-tightening, and raising children.
Valuing family over career reflects a vital shift in attitude, but it appears that so much of men’s identification is packaged in being good providers for their families. Dad is more than an ATM. Dad is more than running to him when mom says ‘no.’ Dad is more than his laughter or joke or two, or three. Dad is special because he, too, brought life into this world. Lest we not forget: everyone of us face challenges, too. We face challenges about whether or not to make the proper choices to eat healthy, daily. Ask yourself: do I want this,which is healthy for me or do I want that, which is not so healthy for me. Only you know. Therefore, most of you know that Weight Watcher’s is very near and dear to my heart because I used to teach the program classes, and here is a Health-e recipe to help you on your way:
Baked Red Snapper
1 tablespoon olive oil, divided
4 (8 oz.) red snapper fillets
1 medium onion, thinly sliced into rings
2 plum tomatoes, thinly sliced
1 green bell pepper, seeded and thinly sliced
- Preheat oven to 375 degrees. Brush x9 baking dish with 1 teaspoon of the oil. Arrange the fish fillets in dish;brush with remaining 2 teaspoons oil. Arrange onion over fish; top with tomatoes and bell pepper.
- Cover dish with foil;bake until fish flakes easily with a fork, about 20 minutes.
Happy Father’s Day,