Follower Sunday & Monday: Thank You Readership! Awesome Dietitian Nancy Clark Has Developed Yummy “Thick & Frosty Milkshake” Recipe

 

 

Nancy Clark

About Nancy

Nancy Clark MS RD CSSD is author of the best selling Nancy Clark's Sports Nutrition Guidebook. This milkshake recipe is one of many yummy recipes in the book. Nancy has a private sports nutrition practice in the Boston area. She counsels the spectrum from casual exercisers and professional athletes, helping them win with good nutrition. Her website offers more information: www.nancyclarkrd.com

© Copyright 2010. All Rights Reserved. Recipe Developed and Reprinted with Permission of Nancy Clark’s Sports Nutrition Guidebook.

Thick & Frosty Milkshake

Yield: 1 serving

Ingredients:

1) 1 cup low-fat milk

2) 1/4 cup instant pudding

3) 1/4 cup powdered milk mix

4) 3 ice cubes

Optional: 1/2 to 1 cup (frozen) fruit chunks

Preparation:

1) Place all ingredients in a blender.

2) Blend until smooth.

This thick and tasty milkshake is a healthful alternative to ones made with ice cream. The instant pudding adds a nice thick texture and the ice cubes make it frosty and refreshing. I like to make these for my kids—an enjoyable way to boost their protein and calcium intake. By varying the flavor of the pudding (vanilla, lemon, chocolate), you can create numerous variations. You can also add fruit (preferably frozen chunks) for extra nutritional value.

Note: The shake thickens upon standing; you can add more (or less) pudding mix, depending on how thick you like your shakes. If there are pieces of ice cubes remaining in the shake, worry not—they’ll just keep the beverage cool.

Nutrition Information:

Total Calories: 280; Carbohydrates 55; Protein 15; Fat —

Nutrition Expert & Guest-Chef Gretchen Scalpi, RD Shares “Caribbean Kiwi Salsa” with “From A Dietitian’s Perspective”

Gretchen Scalpi

About Gretchen

Gretchen Scalpi, RD, CDE. Gretchen Scalpi has worked in the nutrition field for over 25 years and promotes good nutrition and wellness as an entrepreneur, cookbook author, health and wellness coach, consultant and speaker. She is a Registered Dietitian, Certified Diabetes Educator, and Wellcoaches® trained coach. Gretchen opened her wellness coaching and private nutrition practice in 2002, and has expanded to two office locations in New York's Mid-Hudson Valley. Her practice provides individual nutritional counseling, health, and wellness coaching in the areas of diabetes, weight management, food sensitivities, gastrointestinal disorders, and general wellness. She also offers wellness and weight management packages and classes where clients receive coaching guidance every week to help them reach their health and wellness goals. Gretchen is author of the “The Everything Diabetes Cookbook, 2nd ed.” and “The Everything Guide To Managing and Reversing Pre-Diabetes." You can find Gretchen at the following addresses:

http://www.nutritionxpert.com

http://www.facebook.com/NutritionandWellnessCoaching

http://www.twitter.com/gscalpiRd_CDE

http://www.linkedin.com/profile/view?id=42473149&trk=tab_pro

© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Gretchen Scalpi.

Yield: Serves 6

Caribbean Kiwi Salsa

© Photo Courtesy Gretchen Scalpi

Caribbean Kiwi Salsa - Serves 6

Ingredients:

1) 1 cup kiwi, peeled and chopped

2) 1 cup pineapple, chopped

3) 1 cup mango, peeled and chopped

4) 1/4 cup red onion, chopped

5) 1 cup red bell pepper, chopped

6) 1/3 cup black beans, cooked (or rinsed & drained if canned)

7) 2 Tb. fresh cilantro, chopped

8) 2 Tb. lime juice

9) 1/2 tsp. chili powder

Directions:
1. Mix all ingredients together in medium bowl
2. Chill at least 2 hours before serving.

Nutrition Information:
Calories: 79, Protein: 2g, Fat: 0g, Carbohydrates: 19g, Cholesterol: 0g, Fiber: 3g, Sodium: 28g

Visit at nutritionxpert .com thanks,

Anthony

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

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

Follower Sunday: “Thank You Readership!” Guest-Chef, Speaker, Spokesperson and Outstanding Nutrition Educator of 2011–Christine Palumbo—Pays it Forward Inspired to Help With Healthy Heart Recipe For Cerebral Palsy With“From A Dietitian’s Perspective” Blog and 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 friend and my colleague, Christine Palumbo, MBA, RD and her recipe:  “Mediterranean Couscous Salad.”

Christine Palumbo, MBA, RD

 

About Christine M. Palumbo, MBA, RD

Christine Palumbo is a registered dietitian in Naperville, Illinois. Her monthly Good Sense Eating columns run in Chicago Parent, Brooklyn Family, Long Island Family, Queens Family and Bronx Family. She is also a contributing editor for the Environmental Nutrition newsletter. Between 2001 and 2008, her popular Food News column appeared in Allure magazine.

Christine has appeared on the Oprah Winfrey Show, ABC News NewsOne, Fox News Channel’s Fox & Friends, CNN Financial Network’s The Flipside, The Daily Beast and LiveWellHD Network, as well as many local TV and radio stations. In 1982, she debated the famous Dr. Robert Atkins on Chicago area television.

Publications such as Cosmopolitan, Men’s Health, Prevention, Health, O The Oprah Winfrey Magazine, Redbook, Women’s Health, Woman's Day, Shape, Organic Style, WebMD, Fitness, American Health, Oxygen, Natural Health, Woman's World, Investor’s Business Daily, Chicago Tribune, Chicago Sun-Times, Orlando Sentinel, Tampa Tribune, Cincinnati Enquirer, and the Journal of the American Dietetic Association have featured her nutritional expertise, as well as ParentDish.com and Examiner.com.

In addition to her work with the media, Christine is a sought-after speaker on a variety of health-related topics. In her private practice, she provides practical advice on weight management, family nutrition, heart disease prevention, and general lifestyle improvement. For over 15 years, she has been an adjunct faculty member of Benedictine University.

Christine also analyzes recipes for nutrient values, develops nutrition education materials, exhibits at professional meetings, and works on special projects for an interesting client mix of public relations firms and food companies. She began her career counseling cardiovascular and diabetic patients at the University of Chicago Medical Center and at Mt. Sinai Hospital in Minneapolis.

Christine served on the American Dietetic Association Board of Directors as a Director-at-Large from 2006-2009, and participated in their House of Delegates and on numerous committees. Christine was one of seven entrepreneurial dietitians whose careers were featured in the American Dietetic Association Guide to Private Practice.

Awards include Recognized Young Dietitian of the Year (1982) and Outstanding Dietitian of the Year (2002) by the Illinois Dietetic Association, Outstanding Nutrition Entrepreneur (2007) by the American Dietetic Association’s Nutrition Entrepreneurs practice group and Outstanding Dietetic Educator by the West Suburban Dietetic Association for 2011.

A graduate of St. Catherine University in St. Paul, Christine also holds a masters degree in business administration (marketing) from DePaul University. She is the mother of three.

 

©Photo: Christine Palumbo, MBA, RD.

 

© Mediterranean Couscous Salad

Recipe developed and reprinted for use with permission by Christine Palumbo, MBA, RD.

Serves 6

INGREDIENTS:

1. 1 cup dry whole wheat couscous
2. 1 cup water
3. 3 Tbsp. lemon juice, freshly squeezed
4. 1 Tbsp. Champagne (or rice) vinegar
5. 3 Tbsp. olive oil
6. ½ tsp. salt
7. ¼ cup pine nuts
8. 2 scallions, thinly sliced on the diagonal
9. 1 cup finely chopped plum tomatoes (about 1½)
10. ¼ cup chopped flat-leaf parsley
11. 2 Tbsp. chopped fresh mint (or 1 tsp. dried mint)
12. 1 tsp. minced lemon zest

 

PREPARATION:

1. Before squeezing the lemon juice, grate the zest off the fresh lemon.

2. Dump the couscous into a medium-sized bowl. Combine the water, lemon juice, vinegar, olive oil, and salt in a small saucepan and bring to a boil.

3. Pour over the couscous and stir. Cover and let it sit for about 20 minutes.

4. While it’s sitting, prepare the nuts, scallion, tomatoes, parsley and mint and put it in a large enough serving bowl.

5. Once the couscous is ready and all liquid is absorbed, gently fluff it with a fork.

6. Transfer the couscous to the serving bowl and toss with remaining ingredients. Chill or serve at room temperature.

Makes 6 three quarter cup-sized portions.

 

 

 

 

VISIT CHRISTINE:

___________________________
Christine M. Palumbo, MBA, RD
Speaker and Spokesperson
Dietitian in Private Practice
Columnist, Chicago Parent
Contributing editor, Environmental Nutrition
Adjunct Faculty, Benedictine University

 

Thank you for reading,

Anthony

Follower Sunday: Thank You Readership! ADA Member, Guest-Chef and Syracuse University Graduate Gives Selflessly to Others Teaching Nutrition & Cooking Classes to School District, Culinary School, and “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 and friend, Donna M. Wolf, RD, CLT,  and her recipe:  “Lamb & Eggplant Stew.”

 

Donna M. Wolf RD CLT

Donna Wolf is a registered dietitian, with over 30 years experience in the dietetics field.  She is a graduate of Syracuse University's coordinated undergraduate program in Dietetics, along with a B.S. degree in Food & Nutrition Science.  Donna recently achieved additional certification in Weight Management from the American Dietetic Association, and as a Certified LEAP Therapist.

Since 2005, Donna has been teaching her clients how to apply healthy eating habits through her healthy cooking, weight management, and LEAP programs.  She teaches nutrition and healthy cooking classes for the Poway Unified School District, and ALCHEMY of the HEARTH CULINARY SCHOOL. She has worked with the San Diego chapter of the Arthritis Foundation leading their self-help course.

Donna is a CERTIFIED LEAP therapist.  The LEAP (Lifestyle Eating and Performance) Program targets identification and treatment of delayed food sensitivities often associated with Fibromyalgia, IBS, migraine headache and autoimmune conditions.

Donna is a member of The American Dietetic Association and it's affiliates.  She is also a member of Slow Food - San Diego division, and an organic gardener.

In addition, Donna is a fibromyalgia patient who has found welcome relief of many symptoms through MRT Testing and LEAP Program.

 

Of Poway

Donna Wolf R.D., CLT

Registered Dietitian & Certified LEAP Therapist

donnawolfrd@gmail.com 

www.healthydirectionspoway.com

Lamb & Eggplant Stew

1. 2 lbs. boneless leg of lamb (or shoulder) fat trimmed & cut in 1” pieces
2. 2 lbs. potatoes washed and sliced ¼”
3. 2 cups sliced onion
4. 3 cups peeled eggplant = about 1 lb. large
5. Salt
6. 1 can (14.5 oz.) diced tomatoes in juice
7. 1 T lb. fresh thyme or 1 tsp. dried
8. ½ tsp. hot pepper flakes
9. 2 cups liquid = red wine, water, (1 c. each) or beef broth
10. ½ head cabbage, sliced thinly
11. Couscous- enough for 6 servings

Preparation:

• Cube eggplant into ½” dice.
• Place on paper towel and salt.
• In a large casserole pot on med high heat, brown lamb. Add the potatoes, onion, eggplant, tomatoes, thyme, pepper flakes and liquid.
• Bring to a simmer and cook 45 minutes. Prepare couscous.
• Check stew, adding more liquid, if too dry and cabbage. Cook an additional 30-45 minutes, until everything is soft and meat almost falls apart.

Serve over couscous.

Makes 6 servings

Per serving of stew: 482 calories, 50 gm Pro, 42 gm Carb, 12 gm Fat, 135 mg cholesterol, 465 gm Sodium, 9 gm fiber

Per ¾ c. Couscous: 170 calories, 7 gm pro, 37 gm Carb, 6 gm Fiber

 

Visit Donna at her website, by clicking here.

Thank you for visiting “From A Dietitian’s Perspective,” and hope you enjoy Donna’s recipe.

Anthony

Follower Sunday: Thank You Readership! Grocery Store Dietitian Dispels Nutritional Myths; Guest-Chef is an advocate for Cerebral Palsy with Healthy Recipes

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, Gina Casagrande, RD,  and her recipe:  “Oat Bran Pizza Crust (Wheat-Free).”

My name is Gina and I am a grocery store dietitian.  I know that food is the best medicine, but it can also be our worst enemy. I've been living with IBS my entire life and have recently changed my own diet dramatically, having cut out foods such as wheat, onions, and garlic. My passion is helping people make simple changes in their diets, which can have a huge impact on their health and their quality of life.  Something as simple as switching to a whole grain pizza crust can add fiber and loads of nutrients to a delicious meal, and for the thousands of Americans who can't eat wheat or gluten, incorporating whole grains from gluten-free sources is becoming more and more important.   I enjoy working with people to help them figure out the best foods for their body and their lifestyle.  Healthy living can and should be fun and delicious!

 

Oat Bran Pizza Crust (Wheat-Free)

INGREDIENTS:

3 cups oat bran flour
1 (.25 ounce) package active dry yeast
2 T extra virgin olive oil
1 t oil (for your fingers when spreading the dough)
1 t salt
1.5 T sugar
1 cup warm water

DIRECTIONS:

1) Preheat oven to 375 degrees
2) Combine and mix the flour, salt, sugar, and the yeast in a medium sized bowl. Next, add the EVOO and water.

3) Coat your hands with some oil, or non-stick spray. Use your hands to spread the dough evenly on a pizza pan, the larger the better.
4) Add topping as desired. Cook for 20-30 minutes (depending on your oven and how crispy you like your pizza!)

 

(It sort of stuck to the side of the bowl. I just scrapped it off and put it back into the ball.)

 

 

 

Toppings:

• Sauce or EVOO

• Mozzarella cheese (Organic, I usually buy organic dairy) (~3/4 cup)

• Chunks of grilled chicken (Trader Joe's) (~3 ounces)

• Green pepper (~1/2 cup, only on Nick's side)

• Spinach (~1/2 cup, only on my side)

• Tomato (~1/4 cup, only on my side)

Basil (~1 T)
Garlic (~2 t)
Cayenne (~1/2 t)

 

 

My Rating: 9 out of 10
** While this pizza was AMAZING I will use a larger pizza pan the next time I make it. The pieces were really thick and that made it difficult to get the middle crust completely cooked. It was so thick I could barely eat my two pieces.  **

Nutrition Facts for the CRUST Only
(Serving Size: 1/8 of the pizza)

** This crust received a C+ rating, but once you add some healthy toppings, like lots of veggies and calcium-packed cheese, it will be a healthier meal!! Also, it is better than a crust made with white flour, as this one provided almost 5 grams of fiber per slice! **

 

Enjoy this great Wheat-free recipe from Gina!

Visit Gina at The Candid RD

Thank you for reading,

Anthony

Thank You Readership! Author, Dietitian, and Professional Chef Shares Heart with Healthy Recipe for Cerebral Palsy

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, Susan M. Piergeorge, MS, RD and her recipe:  “Brussels, Beets and Sweets.”

Susan M. Piergeorge, MS, RD is a Registered Dietitian. Her background includes nutritional counseling, health promotion, public speaking, sales, marketing and business development. Along with a Professional Culinary Certificate, she has culinary, teaching, and food manufacturing industry experience.

Susan has received numerous awards from the American Cancer Society, American Diabetes Association, and American Heart Association for her volunteer efforts and community outreach.

She has authored a book, Boomer Be Well, Asante Publications, LLC, on the subject of Food, Nutrition, and Preventive Health Strategies scheduled for publication late 2010/early 2011..

Susan is an active member of the American Dietetic Association (since 1984), and belongs to a number of specialty practice groups. She is available for speaking engagements and culinary demonstrations.

Her blog is www.boomerbewell.com and her e-mail is suzq80134@yahoo.com

Brussels, Beets, and Sweets

This colorful hearty side dish goes well with beef, pork, game, tofu, turkey or chicken (as pictured). It's easy to make, full of flavor, and loaded with nutrition. Enjoy!

INGREDIENTS:

¼ tsp. salt

¼ tsp. black pepper

1/2 tsp. cinnamon

2 tsp. dried rosemary

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium onion, rinsed, peeled and chopped

2 lbs. sweet potatoes, rinsed, scrubbed and cut into bite size chunks

1 lb. beets, rinsed, peeled, and cut into bite size chunks

½ lb. fresh Brussels sprouts, rinsed and cut into halves (or 12 ounce frozen)

2 Tbsp. canola oil

 

PREPARATION:

Preheat oven to 400°F.
In small bowl combine, salt, pepper, cinnamon, rosemary, garlic and ginger. Set aside.

On large cookie sheet or baking pan assemble all vegetables. Drizzle canola oil over vegetables and mix together with tongs (or clean hands).

Add spice, garlic and ginger mixture and stir to coat well.

Bake for 25 minutes. Take out of oven and stir vegetables. Place back into oven and bake another 20-25 minutes until cooked. Makes six servings.

Per serving: 200 calories, 4 gm. protein, 35 gm. carbohydrate, 5 gm. fat, 0 mg cholesterol, 7 gm. fiber, 227 mg sodium, 789 mg potassium, 16203 IU vitamin A, 39 mg vitamin C, 595 mcg lutein and zeaxanthin, 80 mg omega-3 fatty acids, 0.8 mg zinc

 

Enjoy!  And stop by to see Susan at her Blog.

Thank you for reading and have a great day,

~ Anthony

Thank You Readership! Guest-ProChef II, and Registered Dietitian, Judy Doherty Shares Culinary Skills with Bloggers at “From A Dietitian’s Perspective” for Cerebral Palsy

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, Judy Doherty, PC II, RD, and her recipe:  “Spinach and Orange Salad.”

 

      Judy Doherty, P C II, RD

Judy Doherty is the Chef and Publisher of Food and Health Communications.  Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen.

She graduated 2nd in her class from the Culinary Institute of America.  Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking.  She has many awards including the prestigious American Culinary Federation Gold Medal.  She has ProChef II Certification from the CIA.

Food and Health communications is a private publishing company that is dedicated to making nutrition education look and taste great.  They have been in business for more than 17 years and have a wonderful site at www.foodandhealthcom.

 

Baby Spinach and Orange Salad

Ingredients:

1. 1/2 pound fresh baby spinach
2. 3 medium-sized oranges,peeled and diced*
3. 1 cucumber, sliced
4. 1/2 cup red onion, sliced thin
5. 1/3 cup walnuts, chopped and toasted
6. Black pepper to taste
7. Balsamic vinegar to taste

*can also use 2 cups canned
mandarin orange segments

Directions:

1. To assemble the salad,
put the spinach, oranges,
cucumber, onion and walnuts
in a large salad bowl.

2. Cover and refrigerate, up
to 12 hours, before serving
if necessary.

3. When ready to serve, toss
all ingredients to combine.

4. Allow everyone to top
their own salad with black
pepper and balsamic
vinegar.

Chef’s Notes:

An attractive way to serve
this salad is to arrange on a
large platter and drizzle with
balsamic glaze. Garnish with
fresh orange segments.
You can buy the balsamic
glaze ready made or it is
easy to make it yourself:
Take 2 cups of balsamic
vinegar and simmer lightly
for 20 minutes on the top
of the stove until you have
about 1/2-3/4 of a cup – less
than half the amount left.
The vinegar will be thick so
it can lightly cover the back
of a spoon. Cool and store
covered at room temperature
until ready to use. It is great
on salads or in marinades.

 

Nutritional Information:

Servings:
Serves 6. Each serving: 1
1/2 cups.
Total Preparation & Cooking
Time:
10 min. (10 Prep, 0 Cook)
Per Serving:
Calories: 98, Total Fat: 4g,
Saturated Fat: 0g, Trans
Fat: 0g, Cholesterol: 0mg,
Sodium: 48mg, Carbohydrates:
14g, Dietary Fiber:
5.5g, Sugars: 10g, Protein:
3.5g
Diabetic Exchanges:
Fruit: 1.0
Vegetable: 1.0

Stop by and visit Judy .

Thanks for reading today,

Anthony

Dietitian With Cerebral Palsy Gets Service Dog

Valerie Zehl,  from The Press & Sun-Bulletin writes, it's not as though Anthony Sepe, of Binghamton, never had a dog before.

When he was a boy, Princess was the family's pet -- a sweet, obedient, black-and-white mixed breed still wistfully remembered by Anthony and his mother, Mary.

Then there was Jack, a Belgian Malinois -- a police dog -- who was tan in color and took his responsibility of looking out for his family most seriously.

They were great dogs, but Anthony, 49, never felt about them the way he does about the two-year-old black Lab named Phineas.

He never bought super-plush beds for Princess or Jack, but Phineas has one.

"He deserves a soft bed, because he'll be working hard all day," Anthony explains.

 

Valerie Zehl/Staff Photo

Anthony Sepe has been preparing for the arrival of a special dog into his life.  Phineas, a 2-year old black lab, has been specially trained to help Anthony.

 

The spunky young dog isn't even in the Sepes' home yet, but Anthony has been dutifully making check marks and noting the dates on which he purchased essential equipment. And he never read books in preparation for bringing other dogs into his home, but this time he's been studying two volumes for months.

Phineas is no ordinary dog. He will fill a need few other dogs can. He's trained to be a service dog and Anthony, who was born with cerebral palsy that's been worsening over the years, needs his assistance.

Not that the disease has slowed Anthony down much. He holds several college degrees and writes and publishes his own books, with a cookbook of recipes from dieticians like himself due out later this year.

But falls have become a problem for Anthony, and Phineas has been trained to stay still so he can support Anthony's weight as he rights himself into a standing position. Bending down is excruciating, so Phineas has been also trained to retrieve dropped objects as small as a pencil and bring in the morning newspaper.

Phineas has been instructed virtually since birth, when a volunteer family took him into their "puppy home" for two years. There he learned the sit-and-stay stuff while the family and representatives of the Canine Partners for Life service dog program watched the dog's behavior and personality closely. That foster family took the puppy wherever they went, to socialize and acclimate him to all sorts of situations.

Then Phineas wagged a happy goodbye and went into his next temporary home, along with other young pups in the next stage of their hoped-for destinies. At the Cochranville, Pennsylvania, facility, the dogs received intensive training to guide their future reactions and performance in helping their designated people.

Individual strengths in the dogs determine which person and which situation would best suit them.

Phineas was matched with Anthony, and it was mutual joy at first sight when the Sepes traveled to see him in March.

Phineas even chose Mary out of a half-dozen women sitting on a bench, laying his head into her lap.

The Sepes will make a return trip on June 18. They'll stay three weeks and this time it won't only be Phineas receiving intensive training. Anthony will be a student, too, understanding how best to interact with his new housemate.

Housing and training Phineas -- and teaching Anthony -- costs far more than the group requires from each human partner. Anthony has already paid the initial costs involved, and Applebee's will host a second set of fundraisers for him to offset the costs of travel, hotel and meal expenses for the upcoming trip.

It will be well worth the time and 12-hour roundtrip drive, because at the end of it, Phineas will be in his new home.

Source: Valerie Zehl, Neighbors columnist can be contacted at vzehl@gannett.com

 

 

If you go

• From 11 a.m. until closing on June 2, Applebee's Restaurants at 3701 Vestal Parkway, Vestal, and 842 Upper Front St., Binghamton, will donate 10 percent of guests' checks toward Canine Partners for Life and Anthony Sepe.

 

• Log on www.k94life.org to learn more about the group, and                              email Anthony@anthonyjsepe.com or visit www.anthonyjsepe.com to learn more about Anthony

Follower Sunday: “Thank You Readership!” Guest-Chef, Registered Dietitian and Mother has Heart of Gold for Others: Wins Public Service Award and Shares Pizza Surprises

Dr. Sandra Frank is a registered dietitian and licensed nutritionist with over 30 years experience. She received a Doctorate degree in Nutrition Education with a minor in Nutritional Biochemistry. Her research identified success factors related to weight maintenance and presented the findings at the ADA convention in 1986. Most recently, she was honored with the 2009 Public Service Award by the Florida Dietetic Association due to her dedication and contributions in community nutrition. Some of her activities included: writing grants for Meals-On-Wheels and the Ryan White Foundation; coordinating the Dietetic Technician Program; and appointed by the governor to sit on the Ombudsman Council. She is the author of “Menu Solutions”, a guide to designing menus and recipes for modified diets. The book is used in some universities to teach therapeutic cooking classes. Dr. Frank is the proud mother of Jake, the 1992 Broward County Theme Child for United Cerebral Palsy (UCP). Through her association with UCP, Dr. Sandra has helped make the menus for many of the group homes in South Florida. Dr. Frank works for Bon Appétit magazine and the Tribune’s Sun-Sentinel newspaper for the last 20 years. She has designed websites, an online newsletter and a wellness calendar that focuses on food, nutrition, food safety and disability rights. The following are the websites and blogs developed by Dr. Frank. One of the websites is maintained by her son Jake.

Weighing-Success. The original website which contains the links to all the other websites. In addition, there are numerous educational resources, lifestyle calculators, menu planning tools, shopping tips and a lot more. Wellness News. Current News and Resources in Nutrition, Food, Health, Weight Control, Recalls/Safety and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Up-dated daily. Contains the wellness calendar.  Twitter; Facebook; Blog Sandra J. Frank, Ed.D, RD, LDN   LinkedIn. E-mail. recipenews@gmail.com

Dietitians-Online. Created to promote the Registered Dietitian and provide reliable on-line food and nutrition information to the media, consumer, health professional and educator through the knowledge, dedication and talents of the Registered Dietitian. Highlights RD Blogs and videos.  Facebook Wheelchair (Ability) Connection Demonstrates the courage, strength and spirit of those we call "Special". Listen to their voices, see their faces and read their stories. Learn how the "Special", exceptional family and caregivers are handling challenges. Discover and share resources for assistance, equipment, or changes in the law. Meet the heroes.  Facebook

 

   

      Jake and his Uncle

My son Jake was born with Cerebral Palsy. He uses a power wheelchair to move around and he is able to use his right hand to eat finger foods. Finger foods are popular in our home.

Between having a mother who is a dietitian and an uncle who is a baker, Jake grew up with an interest in food and cooking. He loves mixing together different spices and foods in order to design a culinary surprise.

When Jake was about three years old, I noticed he was working with dough during his occupational therapy. He seemed to enjoy the feel and taste.

Later that day, I bought some refrigerated dough from the bakery and Jake chose the ingredients for the topping. We made the most amazing pizzas in unusual shapes and flavors. This become a tradition we continue every Sunday evening.

Many of the ingredients have varied through the years as Jake discovered new foods, but some special ingredients stayed the same.

 

Pizza Surprises, makes 6 small pizzas, 1 pizza per person.
Ingredients.
Time with your child.
Self-esteem, discovery and accomplishment
Fun, messy and a lot of love and laughter
Plastic Gloves
13 x 9-inch Baking Pan or Pizza Screen
Dough.
1.5 to 2 pounds, Refrigerated Pizza Dough from Bakery; divided into 4, 4 ounce portions and
  2, 3 ounce portions. Keep the dough refrigerated until one hour before you are ready to use.
Once the leavening agent in the dough is activated, the dough should be used within two hours. Any unused dough left unrefrigerated for more than two hours should be discarded.
Toppings.* The list includes sauces, cheeses and toppings we have used throughout the years.
Prepare the toppings first. Use plastic gloves to avoid cross contamination. If your child is unable to wear gloves due to tightness, divide their ingredients into small cups for individual use. Here are 3 of our favorite pizzas. The amounts listed are recommended for two individual pizzas.

Barbecue Chicken Surprise Pizza,  makes 2 individual pizzas.
One pizza equals. Calories: 411; Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 42 mg; Dietary Fiber: 3.2 g; Sodium: 704 mg

4-6 Tbsp Barbecue Sauce
4 ounces Chicken, cooked, diced
1/2 cup Pineapple Tidbits, own juice, drained (reserve juice to drink in beverage)
2, 4 ounce portions of refrigerated pizza dough
Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into any shape, make sure it is flat and even. Once you have the desired shape, place the pizza dough on the baking pan.
Spread one Tbsp barbecue sauce over each pizza dough, top with cooked chicken and pineapples. Add remaining barbecue sauce. Spread your toppings evenly over the surface of the pizza. Place in oven and cook for 20 minutes or until the crust has browned. Take it out of the oven and let it cool down before you serve. To prepare as a finger food, cut into one-inch shapes.

Salty Surprise Pizza,  makes 2 individual pizzas.
One pizza equals. Calories: 454; Fat: 22 g; Saturated Fat: 7 g; Cholesterol: 40 mg; Dietary Fiber: 3 g; Sodium: 1506 mg (without anchovy Sodium is 683 mg)

1 Tbsp Garlic Olive Oil
1/2 cup Spinach, fresh, chopped
2 ounce Bleu or Feta Cheese
1 Anchovy (for Jake)
2, 4 ounce portions of refrigerated pizza dough
Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into any shape, make sure it is flat and even. Once you have the desired shape, place the pizza dough on the baking pan.
Spread garlic olive oil evenly over each pizza dough, top with 1/4 cup fresh spinach, one ounce bleu or feta cheese and one anchovy. Spread your toppings evenly over the surface of the pizza. Place in oven and cook for 20 minutes or until the cheese has melted and the crust has browned. Take it out of the oven and let it cool down before you serve. To prepare as a finger food, cut into one-inch shapes.

Sweet Surprise Pizza, makes 2 individual pizzas.
One pizza equals. Calories: 423; Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 10 mg; Dietary Fiber: 2.5 g; Sodium: 240 mg.

2 Tbsp Brown sugar
4 Tbsp Chocolate Syrup or Caramel Topping
1/2 cup Favorite Light Ice Cream
Whipped Cream Topping
Sprinkles
2, 3 ounce portions of refrigerated pizza dough

Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into a square shape, make sure it is flat and even. Place the pizza dough on the baking pan.

Top dough with brown sugar and chocolate syrup or caramel topping. Spread evenly over the surface of the dough. Place in oven and cook for 20 minutes or until the crust has browned. Take it out of the oven and let it cool down before you add the remaining ingredients. When you are ready to serve, add 1/4 to 1/3 cup of your favorite light ice cream. Top with whipped cream topping and sprinkles.

To prepare as a finger food, add a small amount of ice cream and sprinkles. Fold pizza in half. Place whipped cream topping on the side for dipping.

*Toppings we have used throughout the years. The list includes cheeses, sauces, vegetables, fruits, meats and miscellaneous foods and condiments. The combinations are endless.

Cheese
  Mozzarella
  Provolone
  Parmesan
  Romano
  Goat Cheese
  Feta
  Gorgonzola
  Bleu

Sauces
  Marinara
  Pesto
  Melted butter with garlic
  Olive oil
  Alfredo Sauce
  Barbecue Sauce
  Chocolate Sauce

Meat and Miscellaneous
  Anchovies
  Black and green olives
  Chicken, cooked, diced
  Ground beef
  Italian sausage
  Pepperoni
  Steak strips

Vegetables
  Bell peppers, all colors
  Broccoli, cooked
  Jalapenos, sliced
  Mushrooms, sliced
  Onions, white
  Spinach leaves
  Sweet Potato, mashed
  (add cinnamon, brown sugar and butter)
  Zucchini

Fruits
  Pineapple tidbits
  Fresh strawberries

• Sandra J. Frank, Ed.D, RD, LDN  
  E-mail: recipenews@gmail.com