RECIPE: Stuffed French Toast

 

 

  

 

INGREDIENTS:

1. 6 slices Challah or French bread cut 2 inches thick
2. 1/4 cup part-skim ricotta cheese
3. 1/4 cup low-fat cottage cheese
4. 2 Tbsp low-fat cream cheese
5. 2 tsp. sugar
6. 2 tsp any extract (suggest: orange, vanilla, almond, strawberry)
7. 12 egg substitutes
8. 1/4 cup evaporated milk
9. cooking spray

PREPPARATION MEDTHOD:

• Cut a pocket in each slice of bread. Open carefully.  With an electric beater, whip together the cheeses, sugar and extract.  Divide the mixture evenly into 6 portions and insert a portion into each bread pocket.
• Beat together the egg substitutes, and milk.  Dip the bread slices in the mixture, turn to coat both sides.  Spray a nonstick pan lightly with nonstick cooking spray and heat over medium-high heat.  Cook the French toast for about 3-4 minutes on each side until golden brown. Enjoy!

Nutrition Information:

Per serving:

Calories 286; Calories from fat 38, total Fat 4g,Saturated Fat 2g, Cholesterol 8mg, sodium 645mg, Total Carbohydrate 38g, Dietary Fiber 2g, Sugars 7g, Protein 21g

Source:  American Diabetes Association, From Flavorful Seasons Cookbook and Live Healthy

Thank you for reading this Healthy Recipe!

!

Carnitas Caliente with Stone-Fruit

Ingredients:

SALSA:

1. 1 large peach, peeled, pitted and chopped ( 1 cup)
2. 1 large nectarine, peeled, pitted and chopped ( 1 cup)
3. 2 medium plums, pitted and chopped ( 1 cup)
4. 1 ripe large avocado, pitted, peeled and chopped (1/2 cup)
5. 1 clove garlic, finely chopped
6. 2 Tablespoons chopped fresh cilantro
7. 1 Tablespoon finely chopped seeded jalapeno chile
8. 1 Tablespoon lime juice
9. 1/8 teaspoon salt

CARNITAS:

1. 2 Tablespoons cornmeal
2. 1 Can ( 10.2 oz.) Pillsbury Grands Home-style refrigerated buttermilk biscuits (5 biscuits)
3. 2 Tablespoons olive oil
4. 1 lb. boneless, skinless chicken breasts, cut into about 1x1x1/4 inch pieces
5. 1/4 cup Smucker’s apricot Preserves
6. 1/2 teaspoon ground cumin
7. 5 sprigs cilantro, if desired

PREPARATION:

1. Heat oven to 375 degrees.  In medium bowl, lightly toss salsa ingredients until mixed; set aside.
2. Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5-1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet.  Bake 10 to12 minutes or until bottoms are golden brown.
3. Meanwhile, in 10-inch skillet, heat oil over medium-heat until hot.  Add chicken; cook about 5 minutes, stirring frequently, until chicken is no longer pink.  Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to3 minutes, stirring frequently, until thoroughly heated.
4. To assemble carnitas, place 1 biscuit on each of 5 serving plates.  Top evenly with chicken mixture and salsa.  Garnish with cilantro sprig.

Source: Recipe Adapted from:  2010 Pillsbury Bake-Off 44th Contest 100 Winning Recipes; Candace McMenamin, Lexington, SC; Page 61; 5 Servings.

Sides: Add flavor and nutrition to holiday table

Lorraine Savage describes that turkey isn’t the only star of the Thanksgiving feast.  Meatless side dishes can sparkle with variety, nutrition, and exotic ingredients.  They’ll dazzle the vegetarians in your family and please the meat eaters, too. Healthy nutrition encompasses the holiday table.

For a holiday meant to give thanks for an abundant harvest, make use of bountiful fall vegetables, grains, beans, and peas.  It’s easy to focus on meatless ingredients for each course of the holiday meal  For example, begin with a cream of broccoli soup, spiced butternut squash bisque, or garden vegetable and bean soup.  Then try the carrot, cranberry, and walnut salad, as well.

If you decide to omit the turkey this year, hearty sides can substitute for main dishes.  Serve a mushroom risotto with pine nuts, hearty roasted vegetables, or the American Indian favorite “Three Sisters” stew of corn, squash, and beans.  For vegetarian stuffing, start with cornbread, whole wheat, wild rice or quinoa.  Add kidney beans, cranberries, or almonds for a change of pace.

Highlighting fall vegetables in several side dishes reaps nutritional benefits as well.  Squash, turnips, pumpkin, beets, and sweet potatoes are loaded with beta carotene, vitamins c and A plus other antioxidants, calcium, magnesium, potassium, and folate.  Veggie and bean dishes are low in saturated fat and cholesterol (when not swimming in butter or regular sour cream, or cream sauces,) low in sodium, and high in fiber.

Many meatless recipes satisfy with traditional holiday flavors--and healthy, natural ingredients.

 

ROASTED VEGETABLES WITH THYME

(from the Taste for Life Kitchen)

Ingredients:

1. 2 lbs. baking potatoes, scrubbed and cut into medium-sized chunks
2. 1/2 lb. carrots, peeled and cut into medium-sized chunks
3. 1/2 lb. parsnips, trimmed and cut into medium-sized chunks
4. 1/2 Cup extra-virgin olive oil
5. 2 tsp. dried thyme
6. Salt and freshly ground black pepper to taste

Preparation:

1. Preheat oven to 375 degrees.
2. In a large bowl, toss potatoes, carrots, and parsnips with olive oil and thyme.  Add salt and pepper to taste. Transfer vegetables to a large roasting pan.
3. Roast for 30-45 minutes, stirring occasionally, until vegetables are tender, when pierced with a fork.

Happy Thanksgiving!

Follower Sunday: Thank You Readership! Food & Wine Magazine’s Best New Chef of 2009 Contributes to Cerebral Palsy with Healthy Recipe

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 and Chef, Kelly English and his recipe:  “Restaurant Iris Beet Salad.”

 

chef kelly english
             restaurant iris

 

Born and raised in southern Louisiana, Chef Kelly English has learned a thing or two about authentic Cajun and Creole cuisine.  After putting himself through college at the University of Mississippi by working as a cook in local kitchens, English decided
to get serious about his passion for food. He graduated from the prestigious Culinary Institute of America at the top of his class, and has studied both in Spain and France.  The majority of his culinary education, however, came under
the direction of award-winning chef, Chef John Besh.

After many years training under Besh, English was ready to spread his wings. He came to Memphis with hopes of opening his own restaurant and bringing his unique style of cooking to Memphis diners. In April 2008, English opened Restaurant Iris, a French-Creole restaurant, in the historic Overton Square of midtown Memphis.

English and his team have taken the Memphis dining scene by storm in the restaurant’s first year. Restaurant Iris received a four-star review from the Commercial Appeal and was voted Memphis’ “Best New Restaurant,” “Best Service,” and “Most Romantic Restaurant,” by Memphis Magazine readers.
Memphis Magazine also awarded Restaurant Iris a 4.5 out of five star review. English’s restaurant was also voted “Best New Restaurant” by the Memphis Flyer, was named “Editors Choice: Best Restaurant” by At Home Tennessee,
“Best Bet Outside of Louisiana” by Louisiana Life Magazine, and “Hot New Restaurant” by Delta Magazine.

In April 2009, English was named Food & Wine Magazine’s Best New Chef. This title, which has recognized rising stars since 1988, is awarded to exceptionally talented men and women who are pushing culinary boundaries throughout the country.

 

© Restaurant Iris Beet Salad

Developed and reprinted with permission from Chef Kelly English and Restaurant Iris

Serves 4

Ingredients:

1. 12 beets
2. ~ 3 tbsp. Salt
3. ~ 18 oz. Olive oil
4. 1 cup Sugar
5. 3 cups Champagne vinegar
6. 2 ½ Water
7. 6 oz. Pepper Jelly
8. 12 oz. Red wine vinegar
9. Feta or Blue cheese
10. Salad greens

Optional: tomatoes, cucumbers, local vegetables

Beet preparation:

Wash 12 beets. Place beets in a bowl. Add 1 tbsp. salt. Toss beats in olive oil. Place beets in baking dish. Cover with aluminum foil. Roast at 350 degrees for one hour or until tender. Remove beets while still hot. Wipe skins off beets with kitchen or paper towel. Slice beets. Marinate in mixture of 1 cup sugar, 2 tbsp. salt, 3 cups champagne vinegar, 2 ½ cups water. Let sit for 24 hours.

Vinaigrette dressing preparation:

Mix 6 oz. pepper jelly with 12 oz. red wine vinegar, and 18 oz. olive oil seasoned with salt and pepper.

To serve:

Place beet slices on paper towels to drain. Sprinkle with your favorite low-fat feta or blue cheese. Wash salad greens. Toss with vinaigrette dressing to your liking. Add tomatoes, cucumbers, or local vegetables if available.

Enjoy!

Chef Kelly English

restaurantiris.com

Follower Sunday: Thank You Readership! LEAP Therapist and Dietitian offers Child-Inspired ‘Sneaky’ Smoothie

 

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 Jan Patenaude, and her recipe:  “Sneaky” Cream-Cicle Smoothie.

     Jan Patenaude, RD, CLT

 

Jan Patenaude is a Consultant Dietitian and Freelance Writer, consulting and telecommuting from her home office high in the western Colorado Rocky Mountains.

She has over 28 years experience in Medical Nutrition Therapy and nutrition consulting to hospitals, nursing homes, drug/alcohol rehab facilities, home health care, employee and corporate health, food companies and her own private practice. She received her undergraduate training at the University of Minnesota, the University of North Dakota and Viterbo University, where she obtained her BS degree in Community/Medical Dietetics via a CUP, Coordinated Undergraduate Program in 1982.

Her special expertise is in the emerging field of delayed food sensitivity testing and therapy. She counsels patients with inflammatory conditions such as Irritable Bowel Syndrome, Migraine, Fibromyalgia, Chronic Fatigue Syndrome, Crohn’s disease, IBD and more. She is a consultant to the laboratory that patented the MRT (Mediator Release Test) and is co-author of the Certified LEAP Therapist training program, a 40 hour self-study course and is a mentor to dietitians new to this diet therapy.

She is a sought after speaker to state and national dietetic association meetings, sharing with others her enthusiasm for the MRT test and LEAP diet protocols, changing lives for the better, one client or one RD at a time.

 

"Sneaky" Cream-Cicle Smoothie

© “Sneaky” Cream-Cicle Smoothie

Developed and reprinted with permission from Jan Patenaude

• Mix equal portions milk and orange juice. Blenderize with 1-2 ice cubes. Serve.

(The sneaky part is young children never see this as just 1/2 milk/1/2 orange juice. They think it's a real treat and enjoy getting their milk and a fruit serving.)

Jan Patenaude, RD, CLT
Consultant, Writer, Speaker
Director of Medical Nutrition
Signet Diagnostic Corporation

September: Fruit and Veggies Month

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

Happy September and Happy Fruit and Veggies Month to you!

May I suggest to you:   Try a new fruit and try a new vegetable each week.  Let’s talk about PAPAYA.  Papaya is known as an enhancer of digestion and to sooth inflammation with this juicy gem.  Maria Lissandrello describes papaya as an “exotic fruit.”  This is a fruit that we can make room for in our everyday diet because it is so versatile (it works in sweet and savory dishes) and easy to eat.  For example, just use a spoon to scoop it right out of its skin, the buttery, and bright orange fruit now found year-round in most supermarkets, is a natural nutritional superstar.

Papaya’s main claim to fame is that it is the only source of papain, an enzyme that breaks down proteins and improves digestion. The enzyme is also reported as an effective anti-inflammatory, proven to ease stings, burns wounds and in some cases, preoperative. pain.  “Papain increases the production of immune cells called cytokines to speed healing.  It also slows the blood-clotting mechanism, which improves circulation and boosts the delivery of oxygen and nutrients to the inflamed area,” explains Eric Braverman, MD, author of Younger (Thinner) You Diet.

• When shopping,avoid papaya that are bruised, shriveled, or have soft spots.
• Papayas are picked green and will ripen at room temperature;they’re ready to eat when the skin is reddish-yellow and yields slightly to the the touch (like a pear)
• Once ripe, store papayas in a plastic bag in the refrigerator for up to 1 week.

For Healthy Nutrition, try the following smoothie:

Papaya, Peach and Strawberry Smoothie

Developed and Reprinted with Permission of Anthony J Sepe

1. 1 Cup of Papaya
2. 1 Cup of Peaches
3. 1 Cup of Strawberries
4. 1/2 cup of low-fat or fat-free milk
5. 1 Tbsp. lime juice
6. 1 Tbsp. lemon juice
7. 1 tsp. nectar, honey, or brown sugar
8. Grated ginger
9. Dash of nutmeg

Puree all ingredients in blender until smooth.

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!

Dads with challenges, and, a Health-e Recipe

by Anthony J Sepe

Dads facing new challenges

 

This post is in memory of my dad.  There is work; there is family; there is demand, which must be balanced.  The third Sunday in June offers a predictable tradition: Dad’s favorite meal and maybe a necktie, aftershave and a card.

The challenges of fatherhood on the other hand, are changing at wrap seed.  Parents’ roles overlap or flip-flop entirely.  The marriage demands attention—and all that is going on in the anxiety-laden context of rising taxes, high fuel prices, and constant belt-tightening, and raising children.

Valuing family over career reflects a vital shift in attitude, but it appears that so much of men’s identification is packaged in being  good providers for their families.  Dad is more than an ATM.  Dad is more than running to

him when mom says ‘no.’  Dad is more than his laughter or joke or two, or three.  Dad is special because he, too, brought life into this world.  Lest we not forget:  everyone of us face challenges, too.  We face challenges about whether or not to make to proper choices to eat healthy, daily.  Ask yourself: do I want this,which is healthy for me or do I want that, which is not so healthy for me.  Only you know.  Therefore, most of you know that Weight Watcher’s is very near and dear to my heart because I used  to teach the program classes, and here is a Health-e recipe to help you on your way:

Baked Red Snapper

1 tablespoon olive oil, divided

4 (8 oz) red snapper fillets

1 medium onion, thinly sliced into rings

2 plum tomatoes, thinly sliced

1 green bell pepper, seeded and thinly sliced

METHOD:

1. Preheat oven to 375 degrees.  Brush x9 baking dish with 1 teaspoon of the oil.  Arrange the fish fillets in dish;brush with remaining 2 teaspoons oil.  Arrange onion over fish; top with tomatoes and bell pepper.
2. Cover dish with foil;bake until fish flakes easily with a fork, about 20 minutes.

Nutrition Information

280 calories, 6.4g fat,1.4g fiber

Makes 4 Servings; 6 Points per serving

Source: Weight Watcher’s

Enjoy!

Follower Sunday: “Thank You Readership!” Guest-Chef & Author, Sharon Palmer Inspires us with Moroccan Chicken

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 and Author, Sharon Palmer, RD.

 

Sharon Palmer, RD

Freelance Writer

Sharon Palmer is a registered dietitian and food and nutrition writer who has an excellent reputation in journalism. Sharon is also Editor at Environmental Nutrition,  an-award winning independent nutrition newsletter.

"I like to bring a personal, interesting edge to my writing. There are so many hot topics in nutrition that the public is fascinated by. I infuse my work with the latest in scientific-based information."

By the time she turned 10, Sharon Palmer couldn't stay out of the kitchen. She began baking bread, making granola, and cooking dinner every night for her family. It didn't take long for her to decide that she wanted to pursue a career as a dietitian, a field that could let her interests in food and nutrition take root and flourish.

Sharon received her Bachelor of Sciences Degree with Honors from Loma Linda University, California. She enjoyed a diverse 16-year dietetics career with experiences as a clinical dietitian, wellness dietitian, chief clinical dietitian, food and nutrition service director, and consultant dietitian. These positions allowed her to provide nutrition counseling and feed delicious meals to thousands of people.
"Good food should not only be healthy; it should be delicious. This is an exciting time for cuisine, because all that is simple, fresh, bold, and honors tradition is hot."
In 2000, Sharon combined her two great loves, food and writing. She focused most of her attention on writing features covering health, wellness, nutrition, cooking, wine, restaurant reviews, and entertainment, as well as developing original, tested recipes with nutritional analysis for publication.

Sharon has also become a passionate writer about food and environmental issues, writing a number of features on agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, humane animal practices, free trade, hunger, and food security. "People need to be aware of what it takes to get food to their dinner plates. They need to ask questions about their food. How did it grow? Were pesticides used in growing it? Were laborers paid a fair salary? Were the animals treated humanely? To what degree is the food processed? How far did it travel to get to you?"

In addition, Sharon has explored a wide variety of topics on the written page including relationships, family, children, travel, environment, budget, business, profile, education, sports, antiques, decor, art, pets, home improvement, and gardening.

Living in the chaparral hills overlooking Los Angeles with her two sons and husband, Sharon enjoys visiting the local farmers' market every week, cooking, and entertaining in her home for friends and family. This year she started her own organic vegetable garden in her back yard. Her youngest son has ambitions of becoming a chef. Sharon is also involved in her local community by serving as president of a regional school board and volunteering in a number of community efforts.

Over 650 of Sharon's features have been published in a variety of publications including Prevention, Oxygen, LA Times, Environmental Nutrition, Cooking Smart, Delicious Living, Food Product Design, Today's Dietitian, CULINOLOGY, Costco Connection, Trips and Journeys, Parent Teacher, Spider, Clubhouse Jr., Sporting Kid, Kids Pages, , Herbs for Health, Downtown News, Backwoods Home, Backhome, Diabetes Self- Management, , Long Term Care Interface, Diversity Allied Health Careers, Antique Trader, Antiques and Collectibles, Discovery Trails, Capper's, International Sommelier, Woodshop News, Tea, Dollar Stretcher, Cricket, American, Guideposts for Kids, Living Abroad, Caregivers, Food and Fitness Advisor, Fit Body, Pizza Today, Transitions Abroad, Orange Coast, Antique Roadshow Insider, Focus on Healthy Aging, Women's Health Advisor, Imagine, Enlightened Practice, , EPregnancy, QSR Magazine, PTO Today, Chicken Soup for the Soul Magazine, Fiery Foods, Diet & Fitness,Publix Greenwise, and Beyond. In addition, Sharon is a monthly columnist, contributing editor, and "Ask the Expert" for a variety of publications.

   

©  Moroccan Lemon Chicken with Olives

Recipe reprinted with permission by www.sharonpalmer.com .

Ingredients:

1 T. olive oil

6 skinless, boneless, chicken breasts (approximately 4 ounces per breast)

1 large onion, chopped

2 cloves garlic, minced

2 sticks whole cinnamon

2 t. ground cumin

2 t. ground turmeric

1/2 t. freshly ground black pepper

2 lemons

2 small plum tomatoes, chopped

1 c. water

18 large green olives

Preparation:

Heat olive oil in a large pot. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pot add chopped onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Stir and cook about 5 minutes until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pot. Slice lemon peels into strips and add to pot with chopped tomatoes, water, and olives. Cover the pot and bring to a boil, then reduce the heat to low and allow the mixture to simmer for about 45 minutes until chicken is tender, occasionally opening the lid to stir mixture and assure that adequate liquid is available in pot to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings (1 chicken breast with 3 green olives per serving)

Sharon Palmer, RD
Food/Nutrition Writer
PO Box 1052
Duarte, CA  91009
(909) 262-4123

www.sharonpalmer.com

SUMMER SMOOTHIES

BY Anthony J Sepe

I gave a talk to teenagers at the hospital. I wanted to make the talk interesting and make the talk fun for them, too. My presentation was called: “THE TEEN MACHINE: Let’s Wrap-- & have a Smoothie!!!” We made several smoothie’s, and the following recipes are my own original recipes, which I would like to share with you; however, when you use or print these recipes, please give proper attribution credit, © 2000-2009 Medical Nutrition Therapy Services Anthony J Sepe “Blog: From A Dietitian’s Perspective” http://fromadietitiansperspective.blogspot.com. All rights reserved.

 

· BANANA BLUEBERRY SMOOTHIE

© Medical Nutrition Therapy Services, Recipe courtesy Anthony J Sepe, 2000-2009.

Ingredients:

1. 4 Ice cubes crushed

2. 2 Bananas

3. ½ cup blueberries

4. 1 c plain yogurt or ½ c orange juice

METHOD:

Crush ice cubes in blender. Slice bananas and add to blender. Add blueberries to blender. Pour in yogurt or orange juice. Blend until smooth. Pour into glass and serve. Top w/banana skewer.

 

· STRAWBERRY PINEAPPLE BANANA SMOOTHIE

© Medical Nutrition Therapy Services, Recipe courtesy Anthony J Sepe, 2000-2009.

Ingredients:

1. 4 Ice cubes, crushed

2. ½ cup strawberries

3. ½ cup crushed pineapple

4. ½ sliced banana

5. ½ c orange juice

6. ½ tsp vanilla extract (optional)

Method:

Crush ice cubes in blender. Add strawberries, crushed pineapple, sliced bananas and orange juice to blender. Blend until smooth. Pour into glasses and serve; top with fruit.

 

 

· CHOCOLATE COVERED STRAWBERRY SMOOTHIE

© Medical Nutrition Therapy Services, Recipe courtesy Anthony J Sepe, 2000-2009.

Ingredients:

1. 4 ice cubes crushed

2. ½ cup strawberries

3. ½ cup orange juice

4. 2 Tbsp. chocolate syrup

METHOD:

Crush ice cubes in blender. Add strawberries, orange juice and 2 Tablespoons of chocolate syrup to blender. Blend until smooth. Pour into glasses and serve. Top with fruit.

Smoothie tid-bits

· For fruits use: strawberries, bananas, blueberries, peaches

· For flavors use: vanilla extract or chocolate syrup, if desired

· For liquids use: milk, orange juice, flavored or plain yogurt

Copyright 2000-2009 Medical Nutrition Therapy Services, All Rights Reserved.

Judge Sonia Sotomayor Does Confront Bias Suspicions

By Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

 

The Associated Press poll suggests that Americans have a more positive view of Judge Sotomayor than they did of any of former President George Bush’s nominees to the high court.  Sotomayor, who would be the high court’s first Hispanic and its third woman, told senators she would follow the law, as a judge without letting her life experiences inappropriately influence her decisions.  “Ultimately and completely, a judge has to follow the law no matter what their upbringing has been,”  said Senator Patrick Leahy, quoting the nominee as saying in their closed-door session.  Thank goodness that the Court nominee can meet with lawmakers and that the Judiciary Committee Chairman, can actively listen.  Thank goodness that our calories don’t know the difference between day and night!  Now, that doesn’t mean that we have a license to eat anything we want without caution, it does mean we can eat, with moderation.  Our bodies need a constant supply of energy, but I’m referring to non-nutrient dense items.  While we can’t change age, gender or our heredity, we can significantly make an impact upon our body and increase the amount of energy we burn.

 

Like meat, black beans supply protein and iron.  They also are rich in fiber, provide folate, and have no fat.  Serve this dish as an appetizer, or pair it with a green salad for a light, but filling low calorie, low-point lunch.  And, because of my love of food, my passion about weight loss and love and passion for Weight Watcher’s, here’s a great recipe for you today:

ZESTY BLACK BEAN AND SALSA DIP

Ingredients:

8-(6”) corn tortillas

1 (15-16oz) can black beans, drained and rinsed

1 (8oz) jar salsa

Procedure:

Preheat oven to 350 degrees. Spray 2-baking sheets with cooking spray. Cut each tortilla into 6 wedges.  Spread out the wedges on the baking sheets and bake until crisp, ~10-15 minutes.  While the tortillas are baking, combine the beans and the salsa, and place in a bowl.  Place the tortillas in a basket and serve with the dip.  Makes 4 Servings; 5 points per serving.

Recipe Source: Weight Watcher’s.

Great News—Recipe Contest!

Dear Readers:

With proper attribution credit given to Oldways and the Mediterranean Foods alliance, I'm writing on behalf of Oldways, the parent organization of the Mediterranean Foods Alliance. This information is from their website to share with you. Why? Because May is Mediterranean Month and they are currently holding a recipe contest.

• A month to enjoy Mediterranean ingredients, cooking, menus and lifestyles. Celebrate with the MFA, its members and Oldways:

1) Enter the Med Diet Recipe Contest to win Mediterranean foods,

    products, and the Oldways cookbook, “The Oldways Table”.

2) Sample the 7-Day Mediterranean Meal Plan.

Click here to eat Mediterranean every day this week!

3) Look for meal ideas on the MFA website including budget-

friendly recipes and ideas.

4) Follow the Med Month Calendar Tips –

Click here to download your calendar today!

Best of luck!

Anthony