Follower Sunday: “Thank You Readership!” Northern Virginia Nutrition Consultant and Registered Dietitian, Nour El-Zibdeh, Shares Healthy Recipe With “From A Dietitian’s Perspective”

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Nour El-Zibedeh, RD,  and her recipe:  “Chicken Kabobs with Yogurt Dip .”

 

Nour El-Zibdeh, RD, is a registered dietitian and nutrition consultant in Northern Virginia. She has been blogging her nutrition tips and healthy recipes on Practical Nutrition blog since March 2009 and wrote for several paper and online publications, including Today's Dietitians, Super Kids Nutrition, Little Stomaks, and Livestrong.com. Nour is a member of the American Dietetic Association and several of its affiliate group. She is also the media representative for the Virginia Dietetic Association. Nour received her Bachelor of Science degree in Nutrition from Virginia Tech and is currently pursuing a Master of Science degree in Nutritional Sciences from James Madison University.

Chicken Kabobs with Yogurt Dip

Both recipes are inspired by Middle Eastern flavors.

Chicken kabobs

Ingredients:

• 3 chicken breasts, cut into 1-inch pieces
• 1/2 tsp. all spice
• 1/4 tsp. each salt, pepper, garlic, ginger, paprika
• juice of 1 lemon
• 2 tbsp. olive oil

Mix all seasonings in a shallow bowl. Add the chicken and make sure all pieces are coated. Marinate in the fridge for as long as you can or overnight. If marinating for more than an hour, stir occasionally so that the marinade doesn’t sink in the bottom.

Place chicken in wooden skewers, about 8 pieces in each skewer. Grill until chicken is FULLY cooked.

Chicken ready to go on the grill. Food safety warning: don't return the chicken to the same plate when serving. Use a fresh clean one.

Yogurt Dip

Ingredients:

• 1-2 cups plain yogurt
• garlic powder (or fresh if you’re a garlic lover)
• Dried mint
• Salt

If yogurt is from a tub you just opened, it’s probably thick, which is what you want. If not, place a paper towel in a strainer, and put the strainer on top of a bowl (to collect the fluid). Pour yogurt in and let it drain for a little.

Mix all ingredients to taste. Go easy on the salt and garlic. Too much salt is not good for your health and too much garlic will make it bitter. Serve cold.

 

Other than healthy grilling and healthy accompanying dips, here’s another nutrition tip for those who have or work with children. Let them help. Include them in grocery shopping, preparing dinner, setting the table, cleaning up, etc., as long as it’s safe for their age. It requires patience–I admit–but it encourages them to eat from the food you’re serving!

We should all have Nour’s son helping set our tables—he is so cute!

Original Recipes Developed by Nour El-Zibedh with permission by Practical Nutrition by Dietitian.com

Original Photos Copyright 2010 by Nour El-Zibedh for blog with permission by Practical Nutrition by Dietitian.com

Chicken kabobs

Ingredients:

• 3 chicken breasts, cut into 1-inch pieces
• 1/2 tsp. all spice
• 1/4 tsp. each salt, pepper, garlic, ginger, paprika
• juice of 1 lemon
• 2 tbsp. olive oil

Combine all seasonings in a shallow bowl. Add the chicken and coat all pieces. Marinate in the fridge for as long as you can or overnight. If marinating for more than an hour, stir occasionally so that the marinade doesn’t sink in the bottom.

Place chicken in wooden skewers, about 8 pieces in each skewer. Grill until chicken is fully cooked.

Yogurt Dip

Ingredients:

• 2 cups plain yogurt
• 1/8 tsp. garlic powder or a small garlic clove finely minced (more or less to taste)
• 1 tsp. dried mint, or to taste
• 1/8 tsp. salt

Mix all ingredients in a bowl and serve cold. Go easy on the garlic; too much garlic will make it bitter.

Tip: if the yogurt is runny, place a paper towel over a strainer in the kitchen sink or on top of a bowl to collect the fluid. Pour the yogurt in and let it drain for 15 minutes.

Connect with Nour on Social Media:

Blog: www.PracticalNutritionByDietitian.com

Twitter: @NourRD (http://twitter.com/nourRD)

Facebook: Practical Nutrition (http://www.facebook.com/pages/Practical-Nutrition/287561429589)

Linked In: Nour El-Zibdeh (http://www.linkedin.com/in/nourrd)

Thank you for reading and visiting,

Anthony