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

Follower Sunday: Thank You Readership! Inspired to Always Help Others, Guest-Chef and Author of 101 Foods that Could Save Your Life --Dave Grotto-- Shares Recipes For Cerebral Palsy With Blog: 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, Dave Grotto, RD,  LDN and his “Food for Lovers” recipes:                                                                           “Rosemary Nuts; CHILE HONEY ALMOND CHICKEN KEBABS accompanied by Wild Mushroom Ris-Oat-To.”

David Grotto, RD, LDN

Dave’s first interest in nutrition started over twenty-five years ago when he worked in the natural foods industry, having owned and operated his own natural food store. He decided to become a registered dietitian and attended the University of Illinois at Chicago and graduated with honors with a degree in medical dietetics and nutrition.

After school, he worked in various clinical and food service settings and even tried his hand as a broadcaster where he hosted his own radio show on health and nutrition for over 10 years and hosted a local health-focused television show for two years.

Enjoying working in a media setting, Dave proudly served as a national spokesperson for the American Dietetic Association which he held that position for over 6 years.

He is now the founder and president of Nutrition Housecall, a nutrition consulting firm that provides nutrition communications, lecturing and consulting services, and also offers personalized at-home dietary services.

Inspired to help his patients without depriving them of their favorite foods, Dave wrote the acclaimed book, 101 Foods That Could Save Your Life which is now out in sixteen different languages (to date). 101 Optimal Life Foods, with a foreword written by Montel Williams, is his latest effort and debuted in January of this year.

One of Dave’s passions is improving the health of children through good nutrition. He is the advisory board chair for Produce for Kids® and PBS Kids™ health initiative. Dave also loves to laugh and lectures extensively on the health benefits of humor and laughter. He received additional training in humor therapy and is a Certified Laughter Leader. He also attended The Second City in Chicago receiving further training in improvisation.

Dave lives in Elmhurst Illinois with his wife Sharon; three daughters Chloe, Katie and Madison; and two-female dogs Abbey and Gracie and feels he is an expert in unopposed estrogen.

Rosemary Nuts

Servings: 28-30 portions (approx. 1/4 cup portions)

Ingredients:

2 lbs. assorted nuts, roasted; but not salted
4 tablespoons fresh rosemary needles; finely chopped
1/4-1/2 teaspoon cayenne
1 1/3 tablespoons brown sugar
1 1/3 tablespoons kosher or sea salt
2 tablespoons unsalted butter; melted

Directions:

Pour nuts one-layer thick on a baking sheet and toast in a 350 oven for 14 minutes.

Mix all other ingredients into the melted butter in a bowl big enough to hold the nuts, and keep warm.  Nuts should also be warm when they are added to the butter mixture. Gently re-heat either one until if they cool before combining.

Pour warm nuts into the bowl, and with two wooden spoons, mix thoroughly, coating nuts with the butter.  Let the nuts dry and cool completely before storing them in an airtight container.

Nutrition Profile

290 Calories, 16g Fat, 2.5g Sat Fat, 0mg Cholesterol, 260 mg Sodium, 7g Carbs, 3g Fiber, 5g Protein

CHILE HONEY ALMOND CHICKEN KEBABS

Makes 10 servings

Active time: 40 minutes

Ingredients:

2 pounds skinless, boneless chicken tenders

2 cups almond milk* or buttermilk

1 cup roasted almonds

3/4 cup dry whole wheat bread crumbs, unseasoned (from 2 slices whole wheat bread)

1 tablespoon smoked paprika

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 large eggs

1 tablespoon Dijon mustard

10 skewers (metal or wood)

Directions:

Preheat oven to 400° F. Trim chicken thighs of visible fat and tendons. Cut each tender in half. Place pieces in a large shallow dish, add almond milk and stir to coat. Cover, and refrigerate 30 minutes, or up to 2 hours. In a food processor, grind together almonds, bread crumbs, paprika, salt, garlic powder and onion powder. Place in a flat rectangular pan.

Strain almond milk from chicken through a colander, discarding liquid. Thread approximately 4 chicken pieces onto each skewer. In a small bowl, whisk together eggs and Dijon mustard until smooth. Place in a flat rectangular pan. Place each skewer into the egg mixture and turn to coat well. Remove from mixture, allowing excess to drip off, and place in the bread crumb-almond mixture. Spoon mixture over each skewer to coat pieces well. Remove skewers from the crumb mixture and place on a baking rack set on top of a non-stick rimmed baking sheet (or spray baking sheet with cooking spray). Bake for 30 minutes or until chicken is fully cooked and crust is browned. While chicken is baking, prepare dipping sauce. Serve kebabs warm, with dipping sauce on the side.

Chile Honey Dipping Sauce

3/4 cup orange juice

1/4 cup apple cider vinegar

1/4 cup honey

2 tablespoons sugar

1 tablespoon chopped canned chipotle chiles*

2 teaspoons lemon or lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon salt

1 1/2 tablespoon cornstarch dissolved in 1/4 cup water or 2 teaspoons arrowroot

Directions:

Combine all ingredients except cornstarch mixture in a small saucepan. Bring to a simmer and cook over low heat, stirring occasionally, for 10 minutes. Add cornstarch mixture and stir well; simmer over low heat until thickened, about 3 minutes. Keep warm until ready to serve.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and the international aisle of many supermarkets.

Per serving for 10 servings (chicken):

Calories	208 kcals	Cholesterol	94 mg
Total fat	10.4 g	Fiber	2 g
Saturated	1.0 g	Calcium	58 mg
Monounsaturated	5.9 g	Magnesium	51 mg
Polyunsaturated	2.4 g	Sodium	668 mg
Carb	6 g	Potassium	161 mg
Protein	24g	Vitamin E	4.4 mg

Per serving for 10 servings (sauce):

Calories	53 kcals	Cholesterol	0 mg
Total fat	0 g	Fiber	0 g
Saturated	0 g	Calcium	6 mg
Monounsaturated	0 g	Magnesium	4 mg
Polyunsaturated	0 g	Sodium	49 mg
Carb	13 g	Potassium	64 mg
Protein	0 g	Vitamin E	0 mg

 

Wild Mushroom Ris-Oat-To

Servings: 6

Ingredients:

1 ½ cups of water

2 cans low-sodium chicken broth

1 cup of yellow onions, diced

2 garlic cloves, minced

2 cups Quaker Oats, Old Fashioned

1 cup of dry white wine

1 cup grated fresh Parmigiano-Reggiano cheese

Sea salt & cracked black pepper to taste

Directions:

To prepare Ris-Oat-To, in a sauce pan bring 1 ½ cups of water and broth to a simmer. Keep warm over medium heat.

Heat a medium sauté pan over medium-high heat. Coat pan with a drizzle of olive oil. Add onion and garlic, sauté about two minutes until golden brown.

Add Quaker Oats and toast until golden brown, stirring constantly.

Add wine, cook for a minute or until liquid is nearly absorbed, stirring constantly.

Stir in 1 cup of broth mixture, cook for four minutes or until liquid is nearly absorbed, stirring constantly.

Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next

Remove Ris-Oat-To from the heat and add in ½ cup of cheese

Season with sea salt and black pepper to taste.

Mushroom Mixture

Ingredients:

4 cups of sliced mushrooms of your choice

2 tablespoons of olive oil

1 tablespoon of freshly chopped thyme

½ teaspoon sea salt

½ teaspoon cracked black pepper

Directions:

Heat olive oil in a large non stick pan over medium high heat, add mushrooms and crushed garlic clove and sauté for about 4 minutes until golden brown and crispy. At the last second season with salt and pepper and fresh thyme.

Spoon Ris-Oat-To into 6 medium size bowls and top with crispy mushrooms, and a pinch of cheese.

Nutrition Profile

290 Calories, 12g Total Fat, 4g Sat Fat, 15mg Cholesterol, 320mg Sodium, 26g Carbs, 4g Fiber, 13g Protein

VISIT DAVE :

• Author of 101 Optimal Life Foods (Bantam Books 2010) and 101 Foods That Could Save Your Life! (Bantam Books, 2008)
• President and Founder, Nutrition Housecall, LLC
• Nutrition Advisor for Fitness Magazine
• Produce for Kids®\PBS Kids Advisory Board Chair
• Benedictine University Nutrition Programs Advisory Board
• Former Spokesperson for the American Dietetic Association

at the following social media addresses:

http://www.davidgrotto.com

Facebook Fan Page

http://twitter.com/davidgrotto

http://www.youtube.com/user/Guyatitian

 

Thank you,

Anthony

Follower Sunday: “Thank You Readership!” Guest-Chef Shelly Rael Shares Expertise and Converted New Mexican 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 colleague, Shelley Rael, M.S., RD,  LD and her recipe:  “Black Bean Breakfast Burritos .”

Shelley A. Rael, MS RD LD, is a registered dietitian practicing in Albuquerque, NM. A product of a military family, she ended up in New Mexico in the mid-1980’s and never left. Now married to a native New Mexican, she considers herself a “converted” New Mexican. 

Having already had a family when she decided to major in nutrition, her education including her Bachelors of Science in Nutrition/Dietetics, dietetic internship, and her Master’s of Science in Nutrition were all completed at the University of New Mexico. She also works at UNM at the Employee Health Promotion Program, working in employee wellness and disease prevention. She also teaches one academic class a semester. She does whatever she can to help people with preventing disease and having a healthy life through healthy diet and lifestyle.   

She is active in the dietetics profession, volunteering for many boards/positions and currently the Chair-elect of the Nutrition Entrepreneurs Dietetic Practice Group and Vice-president of the Osteoporosis Foundation of New Mexico. She has also held many positions with the New Mexico Dietetic Association since 2000. She love networking with her colleagues and earning from others.

Shelley and her family are also active people: she runs, cycles, and take part in physical activity regularly. Her husband cycles and part of a local racing team and their son is in college and is lifeguard with the City of Albuquerque.

Shelley blogs at http://newmexicodietitian.wordpress.com and can be found “tweeting” latest health and wellness news at twitter.com/shelrael.

Breakfast burritos are THE breakfast of New Mexico, but they can be very high in calories because of the eggs, cheese, bacon, sausage, and potatoes. Trading out the meat and potatoes for the high-antioxidant black beans helps increase the fiber, keep the protein up and reduce the fat.

INGREDIENTS:

1. - 4 whole eggs
2. - 1 cup canned black beans, rinsed and drained
3. - ½ cup Monterey jack or cheddar jack cheese
4. - ¼-½ cup green chile or salsa
5. - Four 6-8”flour tortillas

DIRECTIONS:

• Pre-heat skillet and coat with cooking spray.
• Whisk eggs together in a bowl and pour into the pre-heated pan.
• Once the eggs are partially cooked, add black beans.
• Stir/mix the beans and eggs together until fully cooked.
• Sprinkle cheese over the eggs and beans evenly.
• Divide egg, bean and cheese mixture among the 4 tortillas.
• Top each tortilla with 1-2 Tablespoons of green chile or salsa (to taste).

 

Visit often and remember:  Shelley blogs at http://newmexicodietitian.wordpress.com and can be found “tweeting” latest health and wellness news at twitter.com/shelrael.

Thank you for visiting and reading,

Anthony

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

Follower Sunday: Thank You Readership! ADA National Spokeswoman, Award-Winning RD & Guest-Chef Contributes Healthy Recipe With Heart To “From A Dietitian’s Perspective” Professional Cookbook 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, Constance Brown-Riggs, MSEd, RD, CDE, CDN,  and her recipe:  “Braised Cabbage.”

Constance Brown-Riggs

Constance Brown-Riggs, MSEd, RD, CDE, CDN—an award winning registered dietitian, certified diabetes educator and national spokesperson for the American Dietetic Association—is the author of The African American Guide To Living Well With Diabetes (New Page Books, July 2010) and Eating Soulfully and Healthfully with Diabetes (iUniverse, 2006).

Over the course of her career, she has established herself as an expert on the subject of nutrition, diabetes and the cultural issues that impact the health and healthcare of people of color. Her ability to translate her extensive academic and clinical knowledge of medical nutrition into clear, understandable terms have made her a nationally respected and much sought-after speaker, educator and author. Her work has appeared in books for health professionals and healthcare consumers, and she has been a featured expert in national magazines such as Essence, Heart and Soul, Real Health and Diabetic Cooking.

Through her active nutrition counseling practice in New York, she sees hundreds of individual patients. She also conducts diabetes education workshops and seminars—for schools, churches and other organizations—which reach thousands of people each year.

She is past president of both the 5,000-member New York State Dietetic Association and of the Long Island Dietetic Association, a 500-member organization. And she is currently a national spokesperson with a specialty in African-American Nutrition for the American Dietetic Association. Her professional honors include 2009 Distinguished Dietitian Award from the New York State Dietetic Association and 2007 Diabetes Educator of the Year from the American Dietetic Association Diabetes Care and Education Practice Group.

She is passionate about creating opportunities to spread the word about health and nutrition, and developing educational tools which shorten the cultural distance between patients and caregivers. Every aspect of her work supports that mission. Learn more about her work at www.eatingsoulfully.com, follow her on twitter www.twitter.com/eatingsoulfully and on Facebook become a fan of The African American Guide To Living Well With Diabetes.

 

Braised Cabbage*

INGREDIENTS:

1/4 cup blended oil

1 small red onion sliced

1/4 cup brown sugar

1 lb. red cabbage

1 oz. red wine vinegar

1 cup red wine

1 cup orange juice

1 stick cinnamon

 

Preparation:

1. Heat oil in pan on stove top.
2. Add red onion and sweat till translucent.
3. Add brown sugar till caramelized.
4. Then add apples and deglaze with vinegar.
5. Bring to a boil, and then add red wine, orange juice, and cinnamon stick.
6. Let simmer for 5 minutes.
7. Add cabbage to mixture and let cook on the stove top for 10 minutes.
8. Then cover with foil and place in 350°F oven for 20 minutes till tender.
9. Remove, adjust seasoning, and serve.

Makes 8 servings.

*Reprinted, with permission of the publisher, from THE AFRICAN-AMERICAN GUIDE TO LIVING WELL WITH DIABETES © 2010 Constance Brown-Riggs.  Published by New Page Books a division of Career Press, Pompton Plains, NJ.  800-227-3371.  All rights reserved.

Nutrition Facts Label:

 

 

Thank you for reading today!  And don’t forget to visit Constance on Twitter and on Eating Soulfully.

All the best,

Anthony

 

 

Follower Sunday: Thank You Readership! Author, Dietitian, Guest-Chef and Mentor: Ann Silver Gives Selflessly to Others with Healthy Vegan 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 friend and my colleague, Ann M. Silver, MS, RD and her recipe:  “Barley and Mushroom Stew.”

 

 

 

Ann M. Silver, MS, RD, CDE, CDN

Registered Dietitian & Certified Diabetes Educator

Professional Experience: After graduating from her undergraduate degree for clinical dietetics, Ann worked for many years at Mount Sinai Medical Center in New York City and North Shore University Medical Center in Manhasset, New York as a clinical dietitian and in various management positions. In 1987, Ann relocated to the Hamptons in New York and began pursuing her private practice in nutrition. Over time and much perseverance, Ann became a participating provider with numerous insurance companies and her list of referring physicians expanded resulting in her practice flourishing. Currently Ann has a private practice specializing in diabetes, eating disorders and weight management on the eastern end of Long Island with 3 office locations. As an Adjunct Assistant Professor in the Diet Technician Program at Suffolk County Community College in Riverhead, New York, Ann supervises students’ clinical rotations.  Ann regularly presents and mentors colleagues on going into private practice and insurance reimbursement. Her latest accomplishment is coauthor of Making Nutrition Your Business: Private Practice and Beyond to (ADA 2011) available at www.AnnSilverRD.com.

Education: Ann graduated from the Coordinated Undergraduate Program (CUP) at State University College of Buffalo, New York in 1978. In 1984, she graduated from New York University with a Masters of Science in Clinical Nutrition.

Credentials: Ann is a Registered Dietitian and a member of the ADA. She served as Reimbursement Chair for the New York State Dietetic Association (NYSDA) from 2004-06. Ann has been actively involved with Nutrition Entrepreneurs (NE) DPG for many years including serving as Chairperson and mentoring NE members on private practice. As a result of her interests, Ann is also a member of the DCE, SCAN, Weight Management, Dietitians in Integrative and Functional Medicine and Vegetarian Nutrition DPGs. A member of the Long Island Dietetic Association (LIDA), Ann received the association’s award for Excellence in Consultation and Business Practice in 2003. Since 2000, Ann has been a Certified Diabetes Educator.

Supplementary Information: Over the years Ann has presented and lectured frequently including for a pre-FNCE workshop for NE DPG on reimbursement, LIDA, NYSDA and East End Clinical Connection.

Contact information:

Ann M. Silver, MS, RD, CDE, CDN

496 Sag Harbor Turnpike

East Hampton, New York 11937

631.324.1953 office

SilverRD@aol.com

 

Barley and Mushroom Stew

Submitted by Ann M. Silver, MS,RD,CDE,CDN

2 tablespoons olive or safflower oil

1 cup chopped onion

6-8 garlic cloves peeled (more or none depending on preference)

2 medium carrots, chopped into chunks

2 celery stalks, roughly sliced

2 medium potatoes like Yukon Gold or New potatoes, peeled & cut into bite-size chunks

1 cups sliced fresh mushrooms

½ cup dried mushrooms, reconstituted in hot water to cover

2/3 cup pearl barley

½ teaspoon dried thyme

salt & black pepper to preference

4 cups mushroom broth (I like the Pacific brand mushroom broth & can use the liquid from reconstituting the dried mushrooms as part of the 4 cups)

1. Put 2 tablespoons oil in a large saucepan first and turn the heat to medium-high. When the oil is hot add the onion thru potatoes and cook. Stirring occasionally until the vegetables begin to brown about 10 minutes.
2. Stir in the mushrooms (drain the reconstituted dried mushrooms—save the liquid) and cook for 5 minutes stirring to avoid sticking to the pot.
3. Stir in the barley and cook, stirring until it shines.
4. Add the remaining ingredients. Bring to a boil over medium-high heat and turn the heat down so the mixture simmers.
5. Cover and cook for about 40-50 minutes until the barley is tender. Stir occasionally. (May need to add additional liquid as cooking if the barley is not cooked and the liquid has evaporated.)
6. Taste to add salt and pepper according to taste, serve and enjoy!

 

Thank you for reading and visit Ann; enjoy her Barley and Mushroom Stew!

~Anthony

Follower Sunday: Thank You Readership! From A Sweet Beginning to a Healthier Ending, This Recipe is About Your Good Health

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, tips on breast health and heart health:  see www.cancer.org  and www.americanheart.org.  Good breast health, good heart health-this recipe contains the right ingredients for taking care of yourself and for sharing with others!

 

APRICOT CHERRY COBBLER

INGREDIENTS:

1. 8 Fresh apricots (1 lb.) sliced
2. 1/3 cup sugar
3. 2 cups pitted cherries (1/2 lb.)
4. 1 Tablespoon flour
5. 1 cup all-purpose flour
6. 1/2 cup yellow cornmeal
7. 1/4 tsp. salt
8. 1 1/2 Tablespoon plus 1 teaspoon sugar
9. 2 teaspoons baking powder
10. 1/2 teaspoon grated orange peel
11. 4 Tablespoons unsalted butter, chilled
12. 3/4 cup nonfat milk

PREPARATION:

Heat oven to 375 degrees.  Combine apricots and 1/3 cup cup sugar; set aside.  Combine cherries and 1 tbsp flour; set aside.  combine remaining dry ingredients; reserve 1 tsp sugar.  Stir in orange peel.  Cut in butter until mixture resembles coarse meal.  Add milk; stir just to moisten dry ingredients.  Combine fruit in buttered 1 1/2 quart baking dish; spoon batter over top.  Sprinkle with remaining sugar.  Bake 25 to 30 minutes or until golden brown.  Cool slightly and serve.  makes 8 servings.

Nutrition Information:

190 Cal, 3g protein, 31g carbohydrates, 6g fat, 15mg chol, 220 mg sodium 2g fiber.

Source: Dessert to Warm the Heart

Share this healthy recipe and encourage the women in your life to have preventative screenings.

Thank you for reading!

Anthony

Follower Sunday: “Thank You Readership!” Chicken Tacos from Puebla Seasoned chicken fills these soft tacos, along with creamy refried beans, avocado, smoky chipotle, and sour cream. A feast of tastes!!!

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is a feast of tastes from  1,000 Low Fat, Salt, Sugar, & Cholesterol Healthy Recipes.

Serves: 4

INGREDIENTS:

1. 8 corn tortillas or flour
2. 2 tsp vegetable oil
3. 8-12 oz. cooked chicken, diced or shredded
4. 8oz. refried beans, warmed with 2 Tbsp. water
5. 1/4 tsp ground cumin
6. 1/4 tsp ground oregano
7. 1 avocado peeled, pitted, sliced and tossed with lime juice
8. Salsa Verde
9. 1 Canned chipotle chile in adobo marinade, chopped, or bottled chipotle salsa
10. 3/4 cup of low-fat sour cream
11. 1/2 onion, chopped
12. handful of lettuce leaves
13. 5 radishes,diced
14. Salt and pepper to taste

PREPARATION:

• Heat the tortillas in an ungreased nonstick skillet in a stack, alternating the top and bottom tortillas so that they all heat evenly.   Wrap in kitchen foil or a clean dish cloth to keep warm.
• Heat the oil in a skillet, add the chicken, and heat through.  Season with salt and pepper to taste.
• Combine the refried beans with the cumin and oregano.
• Spread a tortilla with warm refried beans,, then top with a spoonful of the chicken, 1-2 slices of avocado, a dab of salsa, chipotle to taste, spoon of sour cream, and a sprinkling of onion, lettuce, and radishes.  Season with salt and pepper to taste, then roll up as tightly as you can.  Repeat with the remaining tortillas and serve immediately.

Source: 1,000 Low Fat, Salt, Sugar, Cholesterol Healthy Recipes

Nutrition Information:

Calories 674; Protien34g; Carbohydrate 80g; Sugars 6g; Fat 25g; Saturates 9g

Follower Sunday: Thank You Readership! Roasted Crock-Pot Lemon Almond Cornish Hens

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is Roasted Lemon Almond Cornish Hens!

Ingredients:

1. 3 Lemons
2. 3 Cornish hens, thawed
3. 2 tablespoons butter, melted
4. 4 cloves garlic, minced and divided
5. 4 teaspoons fresh minced thyme, minced and divided
6. 1/2 teaspoon salt
7. 1/2 teaspoon ground black pepper
8. 1/2 cup sliced almonds, toasted and divided

Preparation:

1. Slice 1 lemon; place 2-3 lemon slices in each hen cavity.  Place 1 teaspoon minced thyme and 1 clove garlic (minced) in each cavity.  Place hens in stoneware.
2. Juice 1 lemon; mix lemon juice with butter, remaining minced garlic, thyme, salt and pepper; drizzle over hens.  Sprinkle with 1/4 cup sliced almonds.
3. Cover and cook on LOWA 8 to 10 hours (HIGH 4 to 6 hours).  Arrange cooked hens on serving platter.  Serve with remaining lemon.  Garnish hens with remaining lemon slices and remaining almonds.

Follower Sunday: Thank You Readership! Beet Dip with Sour Cream and Horseradish

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is Beet Dip with Sour Cream and Horseradish, which will go well with a low-sodium ham for Easter Sunday!

 

An excellent dip for potato chips, this also makes an excellent dip for carrot, celery and beet sticks, as well as, a nice side dish for steak too.

Ingredients:

1. 1 medium beet (7 to 8 ounces)
2. 1/2 cup low-fat sour cream
3. 1 Tbsp. prepared horseradish
4. 1/2 tsp. salt
5. 1/8 tsp. freshly ground pepper
6. 1 Tbsp. of chopped dill or chives

Preparation:

1. Peel beet, then grate on the large holes of a box grater set in a medium bowl.
2. Stir in sour cream, horseradish, salt, and pepper.  Top with fresh herbs, and let stand 15 minutes before serving.  Makes about 1 cup.

Source:  Adapted From:  Love That! O Magazine January 2010.

Follower Sunday: Thank You Readership! Apple-Glazed Baby Carrots

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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, you have a healthy recipe to prepare for yourself or for your loved ones.

Glazed Baby Carrots

Ingredients:

1. 3 Cups of baby carrots
2. 1 Tbsp. lemon juice
3. 1 Tbsp. low calorie margarine or smart balance
4. 3 Tbsp. apple juice concentrate
5. 2/3 cup low-sodium chicken broth
6. 1 tsp. cinnamon
7. 2 tsp. corn starch
8. 1 tsp water

Preparation:

1. Steam carrots covered for 3 minutes.
2. Sprinkle with lemon juice and melt margarine in medium skillet over medium heat.
3. Add the apple juice concentrate and cook until it melts.
4. Add the broth and cinnamon and bring to a boil.
5. Mix together the cornstarch with the water; add to the skillet, lower the heat and cook until thickened.
6. Add carrots and toss-well to coat and enjoy!

Nutritional Information:

Calories 61; calories form fat 12; total fat 1g; saturated fat 0g; cholesterol 0mg; Sodium 77mg; total carbohydrates 12g; dietary fiber 2g; sugars 7g; protein 1g.

Source: Bayer Health Care

Follower Sunday: Thank You Readership! Gourmet Girl Magazine and Executive Pastry Chef Paw Mikkelsen Share Amazing Talent: Featuring Mouth-Watering Mango Pineapple Soup

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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 provide for you this week, Lou Luzzo and Elaine Giammetta, Co-founders of Gourmet Girl Magazine with Executive Chef Paw Mikkelsen, and a delicious recipe:  “Mango Pineapple Soup .

         Lou Luzzo & Elaine Giammetta

Lou Luzzo and Elaine Giammetta are co-founders of Gourmet Girl Magazine, the result of their journey to learn, experience and share with their readers, all that is "Good Food, Good Wine & Good Living." They were both born and raised in northeastern New Jersey.

After working in the corporate offices for Lord and Taylor on prestigious 5th Ave. in New York, Elaine moved away from NJ to raise a family in the mountains of Vermont, where she spent 15 years in education, and later worked in the Office of the Governor. She returned to her NJ roots some 24 years later, once her two children were grown. She went to work in the corporate offices for NJ Transit and continued to pursue her love of fine dining, art and culture in the restaurants, museums and galleries just across the bridge in culturally rich New York City.

Louis, father of one girl and four boys, spent many years on the road as a singer for the band Full Circle. While in the studio in 2001, working on his debut solo CD, he received a call shortly after the bombing of the World Trade Center from his one time Full Circle bandmate and piano player, Jumpin' Jack. Jack explained to Lou that his brother was heading up the Ground Zero cleanup and asked if Lou would be willing to go work at the site and help. Dropping his instruments, Lou immediately agreed. Unfortunately, in December of 2002 , while walking through the southern most PATH tunnel, 90 feet below the Hudson River, on his way back from ''The Pit" to New Jersey, Lou experienced a fall which severely injured his neck and cervical spine. While recuperating and awaiting his third and final major surgery at the Jersey Shore in the summer of 2005, he met Elaine. They came to find out, through discussion, that their fathers had been high school classmates who regularly saw each other at class reunions. Fate obviously had plans for these two. They started dating and sharing all things 'gourmet' in one of the greatest food cities of the world, New York. Together, in their first year alone, Elaine, with her Zagat guide in hand, led Lou on a tour of fine dining experiences at 72 of the city's top 100 restaurants, as well as many more in Chicago, San Francisco and Montreal.

In the winter of 2007, the cold northeast weather proved to be too much for Lou's injuries, and that summer they moved to Southwest Florida's warmer weather. In March of 2008 they launched Gourmet Girl Magazine, a chronicle of their ongoing culinary journey. Elaine is an accomplished cook, who attributes her love of good food to her Aruban mother. "My mother was a fantastic cook," states Elaine, "while other kids were coming home to pot pies and frozen pizza, my mom was whipping up pastiches and Caribbean patties, taking me to places like Trader Vics and The Rainbow Room." Louis, now a gourmet cook in his own right, says, "Growing up spending time with my mother and grandmother in the kitchen, which is the heart and soul of most Italian families, really infused in me a love of cooking." He attributes his love and knowledge of  'the art of fine dining' to Elaine, stating, "She truly is 'The Gourmet Girl,' and I'm quite content to be the Gourmet Girl's guy. She has taken me on a culinary whirlwind tour that continues to be amazing."

Lou and Elaine reside and publish Gourmet Girl Magazine from the tropical paradise that is Southwest Florida.

Executive Pastry Chef Paw Mikkelsen  

Paw was born and raised in Denmark. His parents owned a pastry Shop and he started working for his dad when he was 11. He then left his fathers pastry shop at 15 to apprentice for another pastry shop in Denmark to gain further experience.
Paw moved to Boston at 20 to join his brother Uffe, a chef at the Ritz Carlton. Paw took a position at the Pastry shop intending to move back to Denmark within 19 months. During his time at the Ritz, Paw met his wife Elizabeth. The two were married 2 years later and have been married for 17 years. He stayed on at the Ritz and eventually became Executive Pastry Chef. After 4 ½ years at the Ritz, Paw relocated his now family of 4, (He and Elizabeth had twins, Margit and Oliver) to Houston, TX where he became the Executive Chef of The Four Seasons Hotel. He also did a stint as Corporate Pastry Chef for Houston's premier restaurant group, Tony's. He stayed in Houston for 4 years and during that time, Abigail became the 5th addition to the Mikkelsen family.

In 1998 Paw and his family moved to Vicksburg, Miss where Paw became Executive Pastry Chef for The Ameristar Casino. While vacationing in Naples 2 ½ years, later he heard about a space being vacated by a pastry chef who was retiring. In 2000, Paw relocated his family to Naples and he opened Mikkelsen's Pastry Shop. The transition was easy as Elizabeth had been part of the opening of the Ritz in Naples 22 years earlier and they had many friends and family in the area.

Paw then relocated to a larger facility at 1068 Business Lane in North Naples. With his wife Elizabeth, they continue to cater to the pastry needs for many of the area's clubs, restaurants and hotels. Mikkelsen's also has a strong following among the residents of Naples and Southwest Florida, as he provides specialty cakes, desserts and whatever else his customers need to satisfy their sweet tooth, and we are fortunate to have him as our pastry chef here on the magazine. Each month he creates exclusive one of a kind desserts that readers can make at home, in the feature Sweet Beat. Paw was the pastry chef for the ACF team that competed in a major regional culinary competition held in Orlando, where they won the Gold Medal.

© Mango & Pineapple Soup

Developed and reprinted with permission from Chef Paw Mikkelsen and the Gourmet Girl Magazine

Mango Soup

Ingredients

1 fresh mango peeled and cubed

1 c simple syrup*

*Simple syrup

1 cup of sugar

1 ½ cups of water

Add sugar to water and bring it to boil. Boiling until all the sugar dissolves.

Remove from heat.

Method for soup

Place mango in a blender, gradually adding syrup, making sure to test for desired sweetness.

Once you achieve the desired sweetness, set aside and prepare the curd.

Mango and Pineapple Curd

Ingredients

1 1/2 cups mango

1 1/2 cups pineapple juice

8 oz sugar

6 eggs

3 oz egg yolks

1/2 oz or 6 sheets of gelatin
12 oz butter
Method

Note: You must continue to whip the mixture from the start to finish.

Whip until smooth and all the air bubbles have been removed. Continue whipping  for two more minutes.

Mixture should be creamy and smooth.

In the top of a double boiler, dissolve the gelatin in the mango & pineapple juice.

Once the water is boiling, add the sugar, eggs, yolks and butter. Stir until melted.

Pour into molds and freeze.

Cinnamon sticks

Ingredients

1 sheet of puff pastry

cinnamon sugar

Method

Preheat to 375 F

Brush some water on the puff pastry sheet and sprinkle with cinnamon.

Cut into a strips and twist forming the 'sticks.'

Bake 10-15 minutes.

Plating

Use a bowl or a plate with some depth to it, pour some of the soup into the well of the bowl or plate.

Unmold the mango and pineapple curd and place in the center.

Slice some strawberries, or other sliced fruits, around the curd to give it color.

Follower Sunday: Thank You Readership! Well-Seasoned Registered Dietitian and Chef from Oldways, Shares New Ways, with Tuna Stuffed Cherry Peppers

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To 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 provide for you this week, my colleague, Adriene Worthington, and her recipe: “Tuna Stuffed Cherry Peppers .

     Adriene began her relationship with food when she prepared  her first scrambled eggs  and toast at the age of three. Ever since that fateful morning, food has played a major role in her personal and professional life. Growing up in Arizona, she was surrounded by a colorful array of flavors and her family ensured that none went untested. After culinary school, she welcomed varied opportunities in the food service industry and held many positions including Baker, Chef, Caterer and Dining Service Director. An interest in food science led her to the field of nutrition. She worked as a tech in the Metabolic Research Unit at the USDA’s Human Nutrition Research Center on Aging at Tufts University while obtaining her B.S. from Simmons College. Adriene was a Clinical Dietitian in a rehabilitation hospital before she took her current position at Oldways, a food issues think tank in Boston, MA, where she is the Program Dietitian and educates consumers about healthful eating patterns.

© Tuna Stuffed Cherry Peppers

Developed and reprinted with permission from Adriene Worthington, RD

  

Ingredients:

1 jar mild cherry peppers (12 each)
1 can tuna packed in olive oil, drained (reserve about 2 tsp of the oil)
2T minced red onion
1 scallion, minced
3 T grape tomatoes, quarter lengthwise (about 8-10)
1 clove of garlic, minced
tip of a jalapeño (or Serrano) chile, minced
1 T parmesan or romano cheese, grated
1/4 tsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
fresh lemon

Preparation Method:

1. In a bowl, combine tuna, oil, onion, scallion, garlic, salt, pepper, chile, cheese, fish sauce with a fork. Squeeze lemon over it, and combine lightly with a fork, just until mixed. Set aside.
2. Drain the cherry peppers. Cut the stem out with a paring knife, in a circular motion. Dig out and/or tap out the seeds. Rinse them inside and out and allow to drain in a colander, cut side down.
3. Place the balsamic vinegar in a small saucepot. Heat over medium high until bubbling, and reduce by half. Be really careful here: it can burn quickly if you don't keep an eye on it. When it coats a spoon, its done. Remove from heat.
4. Fill each cherry pepper with about a tablespoon or so of the tuna mixture. If you have remaining, divide it among them. To serve, place them on a dish and drizzle balsamic reduction over the top.

I love this with fresh green beans or over lettuce. I always thought it would be great if I made a breading and baked them for a bit to get a crispy top...

Adriene Worthington, RD, LDN

Program Dietitian

Oldways - Changing the Way People Eat

266 Beacon Street, Boston, MA 02116

http://www.oldwayspt.org

Follower Sunday: Thank You Readership! Restaurant Manager and Chef: Shares ‘Secret Sauce’ for Success!

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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 provide for you this week, my friend and my colleague, Chef Brian Hutchings, and his recipe:  “‘Secret Sauce’ for Success.”

 

Mgr. and Chef Brian Hutchings

I have been in the food service industry for 16 years and eating is one of the best things to do. I started out as a pizza delivery person and worked my way up to managing at casual dinning Applebee's. I live in upstate New York and we get a full spectrum of weather here so it is not always easy to fire up the outdoor grill during the dead of winter. That is why during the summer time, when you get a chance to use it you do. Holidays, camping, time with friends, or birthday parties are a great time to introduce this sauce by cooking it right on or having it on the side for dipping.

  

© Asian Basting Sauce or Marinade Recipe

Developed and reprinted with permission from Brian Hutchings

Asian Basting Sauce or Marinade

1. 11oz jar Koon Chun Hoisin Sauce
2. 1 Tlbs garlic powder
3. 1 Tlbs Asian fire spice powder
4. 4 Tlbs honey
5. 6 Tlbs soy sauce

Great for summer time outdoor cooking on ribs, chicken, or fish.

Follower Sunday: Thank you Readership! Dietitian Melissa Schisler Brings Healthy Quesadillas to The Table

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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 provide for you this week, my colleague Melissa Schisler, and her recipe:  Broccoli Bean Quesadillas.

 

         Melissa Schisler, RD, CD, LMP

Melissa is a registered dietitian, massage therapist, and writer in New York City. She provides counseling for clients on how to incorporate nutrition and physical activity for a fit and healthy lifestyle. She specializes in nutrition therapy for gluten intolerance, weight control, blood pressure, cholesterol, and diabetes. Her goal is to tailor her nutrition sessions to meet each person's individual wellness goals. For more information, visit her website at www.nutritionmassage.com

© Broccoli Bean Quesadillas

Developed and reprinted with permission from Melissa Schisler

Broccoli Bean Quesadillas  

Ingredients:

1. 1 cup of canned black beans, rinsed
2. ¼ cup salsa
3. 4 oz part skim mozzarella cheese (1 cup grated)
4. 1 cup fresh broccoli, finely chopped
5. 8- 6-inch corn tortillas
6. Pam cooking spray

Directions:

In large mixing bowl, mash beans with a fork. Mix in salsa, cheese, and chopped broccoli. Coat frying pan with cooking spray and heat pan over medium heat. Lay tortilla flat in pan, spread ~1/3 cup of the bean filling on the tortilla, and top with another tortilla. Compress the tortillas down with a spatula and cook for 3-4 minutes on each side, until lightly browned and cheese has melted. Remove from pan and repeat with remaining tortillas. Makes 4 servings.

*This is an easy snack or vegetarian entree, high in fiber and iron while still low in fat.

Nutrition Information:

Each Quesadilla = 320 calories

30 g carb

7.5 g fiber

10.5 g protein

6 g fat

Melissa Schisler RD,CD,LMP
Body Essentials Nutrition & Massage
"An integrated approach to reaching your wellness goals."
e-mail: nutrition-massage@hotmail.com 
www.nutritionmassage.com

 

Thank you for reading and enjoy!

Follower Sunday: Thank You Readership! Guest-Chef and Registered Dietitian Liz Marr Shares Her Passion for Mediterranean Food

By Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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 this week, my colleague, Guest-Chef, Liz Marr with her Grilled Mediterranean Vegetables Recipe.

           

 

 

      Liz Marr, MS, RD

Liz Marr, Principal, Liz Marr and Associates, LLC, Longmont, CO, is a communications consultant with nearly twenty years of experience in the field. A master’s-level registered dietitian and a mom, she specializes in health promotion, food, food safety, nutrition and fitness.

Previously, Liz co-founded Marr Barr Communications, LLC, Longmont, CO, a public relations consulting firm specializing in food, nutrition, agriculture, environment and lifestyles. She is also adjunct professor at Front Range Community College, Westminster, CO, where she teaches human nutrition. Before her entrepreneurial ventures, she was manager of consumer communications for Horizon Organic Dairy, Boulder, CO. Liz also served as vice president for Western Dairy Council and Western Dairy farmers’ Promotion Association/ Western Dairy Council, Thornton, CO. With a 12-year tenure, she worked in communications, issues management and marketing, before moving into management. She began her career as a public health nutritionist with the State of Colorado Migrant Health Program.

Liz brings a big-picture strategic mind and a broad-based skill set in food, nutrition and fitness communications, public relations, government affairs and industry relations. In addition to her workplace experience, she honed her media relations skills serving as a national media spokesperson for the American Dietetic Association for nine years. Over the years, Liz has overseen national school- and family-based nutrition and physical activity programs; developed cookbooks and recipe programs for companies and associations; written situation analyses and technical papers on ingredients, packaging, regulations and food-related trends for corporations, trade media and trade groups; consulted with the USDA Food and Nutrition Services on interagency communications; and built a national network of nutrition and fitness spokespeople. Liz’s exceptional organizational skills help keep client deliverables on track to meet deadlines and budgets.

Active in professional and community endeavors, Liz is chair-elect of the Food and Culinary Professionals Dietetic Practice Group and serves on the board of trustees for the Society for Nutrition Education Foundation. She is immediate past-chair of the Nutrition and Food Science Section of the International Association of Culinary Professionals, past-president of the Colorado Dietetic Association (elected to two non-consecutive terms) and past-chair of Boulder County Safehouse (now Safehouse Progressive Alliance for Non-violence). A 2005 graduate of Leadership Boulder County, Liz also serves on the Boulder County Commissioners' Food and Agriculture Policy Council. Recipient of the Colorado Dietetic Association Outstanding Dietitian Award and Recognized Young Dietitian Award, Liz holds a master of science degree in food and nutrition science from Colorado State University and graduated cum laude from University of Missouri, Columbia, with a bachelor of science degree in family and consumer sciences, specializing in fashion merchandising.

© Grilled Mediterranean Vegetables

  

Developed and reprinted with permission by Liz Marr

 

Grilled Mediterranean Vegetables

I grill year-round, and this simple, yet sumptuous, recipe is a winning way to put plenty of vegetables on the table. The confetti colors and flavors entertain and entice kids, yet the dish also satisfies more sophisticated adult palates. If you don't yet have a grill topper, consider buying one. Grill toppers prevent small and delicate foods from falling between the grates, allowing you to cook your entire meal on the grill rather than running between the kitchen and the grill. That's handy if you don't have a sous chef.

Serves: 6

Preparation Time: 30 minutes

Ingredients:

2 yellow squash, medium
2 zucchini, medium
5 baby bella mushrooms
1 medium yellow onion
1 red bell pepper
2 garlic cloves, diced
1 T olive oil
2 T fresh lemon juice
2 T fresh basil, diced
Salt and pepper to taste

Preparation:

Slice yellow squash and zucchini into quarters length-wise; cut quarters to 1-inch pieces. Quarter mushrooms. Cut bell pepper into large pieces, discarding seeds and stem. Cut peeled onion into eight wedges and half each wedge. Place vegetables in a large bowl and toss with olive oil, lemon juice, basil, salt and pepper.

Lightly brush grill topper with olive oil. Place on grate of hot grill. Gently spread vegetable mixture on grill topper. Grill until vegetables are tender and begin to brown, about 10-15 minutes. Can be served warm or at room temperature.

Per-serving Nutritional Profile:
    Calories, 70
    Fat, 2.5 g
        Saturated Fat, 0 g
    Cholesterol, 0 mg
    Carbs, 10 g
        Dietary Fiber, 3 g
    Protein, 3 g
    Sodium, 210  mg
    Vitamin A, 25% Daily Value
    Vitamin C, 100% Daily Value
    Calcium, 4% Daily Value
    Iron, 4% Daily Value

 

You can visit Liz at the following:

Liz Marr, MS, RD
Liz Marr and Associates, LLC
Longmont CO
Translating the Science of Nutrition into the Art of Food

Web: www.lizmarr.com
Check out my new blog and leave a comment: www.lizonfood.com

PLEASE NOTE NEW EMAIL ADDRESS: liz@lizmarr.com

Thank You Readership: Registered Dietitian, Jacqueline Gutierrez, Shares Healthy Low-fat Apple Pie Recipe from Red Apple Concepts

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.blogspot.com

 

Dear Readers:

This post was originally posted on July 26th; however, something happened and was was not able to be accessed.  Therefore, it is my pleasure to re-post this information for you.  Please accept our apologies for the inadvertent mishap.

***

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To 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 this week, my colleague, Guest-Chef, Jacqueline S. Gutierrez, MS, MSEd, RD, CDN.

Jacqueline S. Gutierrez, MS, MSEd, RD, CDN has fifteen years of experience as a Registered Dietitian. She has a bachelor’s degree in Biology from Hunter College and a master’s degree in Medical Biology and Nutritional Science from Long Island University, C.W. Post Campus. She also has a master’s degree in Secondary Education from Queens College. Her experience as a Registered Dietitian covers many areas, including both clinical and foodservice components. Through her own business, Red Apple Concepts, she offers nutrition counseling and seminars. She also has helped various populations with diet, nutrition, and foodservice issues including developmentally disabled adults, nursing home residents, and restaurant managers. She wrote continuing education modules about food safety, HACCP, vegetarian nutrition, modified consistency diets for developmentally disabled adults, and the biochemistry of taste. In addition, she is currently teaching online nutrition classes in addition to working with developmentally disabled children and adults.

 

© Lowfat Apple Pie Recipe

Recipe developed and reprinted with permission

by Jacqueline Gutierrez, MS, MSEd, RD, CDN

Ingredients:

Pie dough:

1 cup unbleached flour

1 cup whole wheat flour

1 tsp sesame seeds

2 Tb butter

1/2 cup water + extra water if needed

Filling:

5 to 6 cups of sliced apples, skins and seeds removed

1/2 cup brown sugar

2 Tb cornstarch

1/4 tsp cinnamon

1/8 tsp nutmeg

1 Tb butter

1 Tb lemon juice

1 tsp vanilla

1) Preheat the oven to 450 degrees F.

2) Mix the unbleached flour, whole wheat flour, and sesame seeds together.

3) Mix in the butter. Use a fork or pastry cutter to break up the chunks.

4) Add 1/2 cup water, and a little more as necessary to make the dough pliable but not runny.

5) Grease a 9 inch pie pan or spray it with cooking spray.

6) Use about 2/3 of the crust mixture to make the bottom crust by flattening it out and pressing it into the pie pan.

7) Save the remaining 1/3 of crust for strips to be placed on top of the pie.

8) In a large bowl, mix the apples, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.

9) Place the filling mixture into the pie shell.

10) Dot with small pieces of butter.

11) Use the remaining crust to make a top for the pie. Roll it into snake strips, and flatten them out. Place the strips across the top, and be sure to use a little water to stick the ends of each strip to the bottom crust.

12) Bake at 450 degrees F for 10 minutes and then reduce the heat to 350 degrees F. Bake another 35 to 45 minutes until the top is golden brown.

• Visit Jackie at the following:

Jacqueline S. Gutierrez, MS, MSEd, RD, CDN

RedAppleConcepts

Website:  http://www.redappleconcepts.com

E-mail:    JackieRD@redappleconcepts.com