Follower Sunday: “Thank You Readership!” Registered Dietitian, Wife, Mother & Friend Still Finds Time to Share 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 friend and my colleague,  Renata Oliveira Mangrum, MPH, RD , and her recipe:  “Whole Orange Muffins.”

Renata Oliveira Mangrum, MPH, RD

Renata is a Registered Dietitian dedicated to making healthy lifestyles more practical and available to all people. Renata shares her thoughts and insights about nutrition, life and more at the following: http://nurturingnotes.blogspot.com.

Recipe developed and reprinted for use with permission by Renata Mangrum, MPH, RD.

Whole Orange Muffins

The ascorbic acid in the orange serves as a natural dough conditioner, pairing well with the whole wheat flour. A whole orange with the peel eliminates the need to zest the orange separately, giving the muffin a perfectly balanced orange flavor.

Ingredients:

1.  Nonstick cooking spray
2.  2 whole oranges (preferably organic)
3.  2 eggs
4.  1/2 cup canola oil
5.  2 tsp. vanilla
6.  1 1/4 cup whole wheat flour
7.  2/3 cup dark brown sugar
8.  1 tsp. baking powder
9.  1 tsp. baking soda
10.  1/4 tsp. ground cloves
11.  ground flaxseed

Directions:

• Preheat oven to 350 degrees F.
• Spray muffin pans with nonstick cooking spray.
• Wash the oranges well. Peel only one orange. Trim off the stem side of the other orange (with the peel)
• Slice, then quarter the oranges. Remove any seeds. Chop them in a blender or food processor. Add eggs, oil and vanilla then blend until combined.
• Mix flour through cloves together in a mixing bowl. Form a well in the center of the dry mixture and pour the orange mixture into it.
• Gently fold the ingredients together until just moistened. Scoop into prepared muffin tins and sprinkle ground flaxseed on top.
• Bake at 350 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
  

Makes 12 regular muffins (or 36 mini muffins - bake for 10-14 minutes)

* Note: You can mix all the ingredients in your blender if it can handle the load and you don't mind bigger peel chunks.

Thank you for visiting today.  Remember to stop by and visit Renata at the following:

Renata Mangrum, MPH, RD.
http://nurturingnotes.blogspot.com
http://infantfeedinghistory.blogspot.com
http://www.linkedin.com/in/renatamangrum

Take care,

-Anthony

Cooks Corner: Potato Snack Follow-Up

Dressed-Up potato from the blog post yesterday-- added: tsp each of olive oil, parsley,oregano, red pepper and cheese. Enjoy!

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Cooks Corner: My Potato Snack

Healthy with any number of toppings: I use pure olive oil instead of butter

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Follower Sunday: “Thank You Readership!” Shining Star: Theresa Stahl 2010 Dietitian of the Year Provides Healthy Recipe for Cerebral Palsy Cookbook

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, Theresa Yosuico Stahl, RD, LDN , and her recipe:  “Spinach and Stars Soup.”

Theresa  Yosuico Stahl, RD, LDN

Theresa has been promoting balanced eating for over 25 years. She is a registered dietitian and licensed dietitian/nutritionist in Maryland. She has worked in a wide variety of settings and is currently a renal dietitian, adjunct college instructor, writer, speaker, and exercise instructor. She was honored as the 2010 Dietitian of the Year by the Dietetic Caucus of the Western Maryland Area Health Education Center (AHEC), a regional health professional’s organization in Maryland.

Theresa currently serves on the executive committee of the Nutrition Entrepreneurs Dietetic Practice Group of the American Dietetic Association as sponsorship chair. She serves as vice-chair of the dietetic caucus of the Western Maryland Area Heath Education Center. She holds two Bachelor of Science degrees from Hood College. She lives in the mountains of Western Maryland. For more information, visit www.theresastahl.us.

Spinach and Stars Soup

Recipe developed and reprinted for use with permission by Theresa Yosuico Stahl, RD, LDN.

SPINACH & STARS SOUP

INGREDIENTS:

1. 6 cups chicken stock (homemade or low-sodium canned)
2. ¾-1 cup star shaped pastina (depending on thickness desired)
3. ¾-1 (10 oz.) package frozen chopped spinach
4. 1 egg
5. 1/8 teaspoon pepper
6. ¼ cup grated parmesan cheese

PREPARATION:

• Heat chicken broth to boiling.
• Add pastina stars and simmer about 5 minutes.
• Cook spinach in microwave according to package directions and drain all excess liquid , using strainer.
• Add drained spinach to soup. Crack egg into small bowl and mix well.
• Add egg to soup, drizzling in small drops at a time.
• Add cheese and pepper and stir.

Serves 6.

Thank you for reading and visiting today!

Visit Theresa at the following link:   www.theresastahl.us.

All the best,

-Anthony

Coca-Cola: Secret Recipe Supposedly Out There

Coca-Cola: And the secret recipe is ...

Radio show says Coca-Cola's formula has been hiding in plain sight

By Katie Leslie
Cox Newspapers

Updated: 02/16/2011 12:09:25 AM CST

ATLANTA — It's a secret arguably as closely guarded as the president: the recipe for Coca-Cola. And it may have been outed.

"This American Life," a nationally syndicated public radio show, claims to have uncovered the ingredients to one of the world's most cherished sodas, and the show found it deep within the archives of a 1979 column in the Atlanta Journal-Constitution.

Ingredients include coca, of course, as well as such surprises as coriander, caramel, neroli oil and cinnamon.

The story went viral within days of the Feb. 11 broadcast. By Tuesday, the show's website was shut down because of heavy traffic.

"I think other people are having the same reaction to this that I had when I first saw this article in the (Journal-Constitution). This supposedly secret recipe has been hiding in plain sight for 30 years," "This American Life" host Ira Glass said Tuesday.

Coca-Cola denies that "This American Life" cracked the code to it trademark soda. Coca-Cola's historian Phil Mooney participated in the broadcast and tasted their concoctions, said Coca-Cola spokeswoman Kerry Tressler.

" 'American Life,' along with many other third parties, have tried over time to crack our secret formula," Tressler said. "At the end of the day, there is only one 'real thing.' "

Beverage analyst John Sicher wasn't surprised by the frenzied popularity of the story but said anyone can replicate Coca-Cola, but not its brand.

"Today, anybody with access to a sophisticated chemistry laboratory could analyze the formula of Coke, but no one can call a product Coke other than the Coca-Cola Co.," said Sicher, editor and publisher of "Beverage Digest."

"The so-called 'secret formula' is a wonderful story of lore and mystery, but in reality, the value today is the brand, not the formula."

Follower Sunday: “Thank You Readership!” No Castle is too big for Registered Dietitian who shares heart with infants through adolescence & Inspired to help Others with a Healthy Recipe

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, Jill Castle, MS, RD, LDN and her recipe:  “Ratatouille.”

                Jill Castle, MS, RD, LDN

 

Jill is the founder of Pediatric Nutrition of Green Hills in Nashville, TN, a private practice focused on children from birth through adolescence. She is a nutrition consultant to schools, businesses and organizations and writes a weekly child nutrition blog, Just The Right Byte.

Jill obtained her Master's degree in Nutrition with a focus on Pediatric Nutrition in 1995. She has worked for both Massachusetts General Hospital, Boston and The Children's Hospital of Boston as a pediatric dietitian, and with a multitude of pediatric medical conditions. Jill has worked in pediatric home care, taught college level courses in pediatric nutrition, and has contributed to scientific research. She was a contributing author and assistant editor to Nutrition in Pediatrics, 2nd edition by Walker and Watkins and reviewed chapters for the ADA 2010 Pediatric Nutrition Care Manual. Her recent book, The Why Weight? Family Pocket Guide: 12 Simple and Successful Strategies for Raising Healthy Children, is awaiting publication.

As a mother of 4 children, Jill understands the demands and complexities of raising healthy children in today's world. She encourages, challenges, and supports families and children to eat healthier, be active, and tune in to mindful and healthful lifestyle practices.

 

 

Photo:  ©Pediatric Nutrition of Green Hills

Recipe developed and reprinted for use with permission by Jill Castle, M.S., RD, LDN.

 

Ratatouille

Ingredients:

1. 1/4 c. olive oil
2. 3 cloves of garlic, minced
3. 1 large sweet onion, sliced
4. 2 medium zucchini or yellow squash, sliced
5. 2 medium eggplant, peeled and cubed
6. 3 medium green, yellow, or red peppers, sliced
7. 1-29 oz. can of peeled, whole plum tomatoes, juices included
8. 3 tablespoons capers, drained
9. Kosher salt, pepper, to taste
10. Flour for dusting

Preparation:

• Wash and prepare vegetables; dust squash, eggplant, and peppers with flour. 
• In a Dutch oven, sauté garlic in olive oil for 1 minute;  add sliced onions and cook until they are translucent over medium heat. 
• Add squash, eggplant, and peppers and cook covered for 30 minutes on low-medium heat, stirring occasionally. 
• Add tomatoes and capers, and cook for 10-15 minutes uncovered.
• Salt and pepper to taste.

 

Visit:  Jill at Pediatric Nutrition of Green Hills and follow her on Twitter, too!

All the best,

-Anthony