Follower Sunday: Thank You Readership! London RD Shares Her Heart & Brings a Jalapeno Black Bean Burger to “From A Dietitian’s Perspective”

Renee Rogers

About Renee

Renee Rogers, RD, LDN. I am a registered and licensed dietitian passionate about nutrition, health, but most of all happiness.  I believe that what you put into your body affects how you feel, look, and go about your daily routines.  Improving your eating habits will improve your overall quality of life.  Therefore, I am devoted to teaching proper nutrition and educating on healthy habits, so people can go out and live the happy, healthy life they deserve. www.reneerogers.com

© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Renee Rogers.

Yield: Makes 3medium-sized patties

Jalapeño Black Bean Burger

These easy to make burgers require few ingredients and are so delicious.

© Photo Courtesy Renee Rogers

Ingredients:

1) 1/4 cup dry rolled oats

2) 1/4 cup sliced almonds

3) 1 (15-ounce) can black beans, rinsed and drained (about 1.5 cups)

4) 1 tablespoon extra virgin olive oil

5) 2 carrots, peeled and grated

6) 1 jalapeño, seeded and minced

7) 2 tablespoons diced white onion

8) Dash of hot sauce (optional)

9) Sea salt and pepper to taste

Preparation:

1) Preheat oven to 350°F.

2) In a food processor, pulse raw oats and almonds until finely chopped. In a medium sized bowl, mash the black beans with a fork until thick and pasty. Stir in oat and almond mixture, grated carrots, jalapeño, onion, hot sauce, salt, and pepper. Form into 3 patties. Place patties on a baking sheet and bake for 25-30 minutes, flipping once.

Recipe Note: To grill: simply cut the baking time in half and grill for 8-10 minutes.

Nutrition Information:

Nutrition facts per serving (1 patty): 246 calories, 9 g total fat, 1 g saturated fat, 69 mg sodium, 32 g total carbohydrates, 8 g fiber, 11 g protein

© Photo Courtesy Renee Rogers

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

Gretchen Scalpi

About Gretchen

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

http://www.nutritionxpert.com

http://www.facebook.com/NutritionandWellnessCoaching

http://www.twitter.com/gscalpiRd_CDE

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

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

Yield: Serves 6

Caribbean Kiwi Salsa

© Photo Courtesy Gretchen Scalpi

Caribbean Kiwi Salsa - Serves 6

Ingredients:

1) 1 cup kiwi, peeled and chopped

2) 1 cup pineapple, chopped

3) 1 cup mango, peeled and chopped

4) 1/4 cup red onion, chopped

5) 1 cup red bell pepper, chopped

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

7) 2 Tb. fresh cilantro, chopped

8) 2 Tb. lime juice

9) 1/2 tsp. chili powder

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

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

Visit at nutritionxpert .com thanks,

Anthony

Another Great Recipe from Dietitian, Lorraine Huntley, M.Ed., RD, LD: Avocado & Blueberry Fruit Salad

Lorraine Huntley

About Lorraine

Lorraine Huntly, M.Ed.,RD, LD. Lorraine Huntley, M.Ed., RD, LD, is a nutrition and fitness expert in Edwardsville, IL and the owner of Right Balance, LLC ~ Nutrition and Fitness Consulting, a private practice whose mission is to provide nutrition and fitness information and education to people within the community. She is licensed and registered as a dietitian with the State of Illinois and a member of the American Dietetic Association.

© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Lorraine Huntly.

Yield: Serves 6 (1 cup) servings

Avocado & Blueberry Fruit Salad

1) 1 large ripe avocado, cut into slices

2) 2 cups fresh blueberries, rinsed and drained

3) 2 cups apples, Red Delicious, peeled and diced

4) 2 cups fresh mango, diced

5) 2 Tbls chives, chopped

6) 2 Tbls walnuts, chopped and toasted

Dressing:

1) 2 Tbls agave nectar

2) 1/4 cup vanilla low-fat yogurt, Stonyfield Farms®

3) 1/2 tsp. ground cinnamon

4) 1/4 cup fresh orange juice

5) 1/8 tsp. ea: salt and pepper

Preparation:

1) Whisk together dressing ingredients and set aside.

2) Place avocado, blueberries, apple, and mango in medium bowl.

3) Toss with dressing.

4) Sprinkle with chopped chives and walnuts.

Nutritional Facts per serving:

Calories: 197; Total Fat: 7gm; Carbs: 34gm; Protein: 3gm; Fiber: 6gm; Sodium: 14mg

Dietitian, Nutrition & Fitness Expert Wow’s with Mango & Strawberry Salad

Lorraine Huntley

About Lorraine

Lorraine Huntly, M.Ed.,RD, LD. Lorraine Huntley, M.Ed., RD, LD, is a nutrition and fitness expert in Edwardsville, IL and the owner of Right Balance, LLC ~ Nutrition and Fitness Consulting, a private practice whose mission is to provide nutrition and fitness information and education to people within the community. She is licensed and registered as a dietitian with the State of Illinois and a member of the American Dietetic Association.

© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Lorraine Huntly.

Yield: Serves 6 (1/2 cup) servings

Mango & Strawberry Salad

Ingredients:

1) 3 cups strawberries, sliced

2) 3 cups mango, sliced

3) 3/4 cup walnuts, chopped

4) 1 1/2 Tablespoons apricot brandy or orange juice

5) 1 Tablespoon freshly squeezed lemon juice

Preparation:

1) Combine all ingredients in a medium sized bowl.

2) Toss to combine.

Follower Sunday: “Thank You Readership!” Guest Chef Gita Patel Shares Love of Traditional Vegetarian Lifestyle & her Sweetness mixed-in with Edamame

 

ABOUT:   Gita Patel MS RD CDE LD

• www.feedinghealth.com
• gita@feedinghealth.com

Gita partners with individuals and organizations that need the science of nutrition translated into a healthy vegetarian lifestyle.

She was raised in a traditional vegetarian family in India and her first experience with food involved health and medicine. For most of her adult life, she has helped her family, patients and other health professionals incorporate the health benefits of a vegetarian lifestyle. She teaches nutrition through vegetarian cooking in a variety of venues including television and enjoys sharing her knowledge through a combination of education and practice.  With current research connecting the effect of what we eat on how we feel, she believes that food preparation is the one place where we can reflect daily on that fundamental relationship. She was one of 4 finalists in the Cooking Light (magazine) healthy cook of the year contest.

PROFESSIONAL STRENGTHS

Knowledge: Solid and current background in the current research findings as well as proven ancient traditions in good health and nutrition. Gita has expertise in “Feeding Health” in diabetes, women’s health, vegetarian nutrition, healthy aging, gastrointestinal problems with food allergies, food sensitivities and food intolerances and multiple sclerosis. She incorporates functional nutritional medicine principals in her practice.

 

Stir Fried Vegetables with Edamame

Serves 6

Ingredients:

2T olive oil

1 tsp. cumin seeds

3 cloves garlic chopped

½ jalapeno pepper sliced in half

11/2 C fresh corn kernels

¼ tsp. turmeric

¼ tsp. salt or to taste

1C thawed frozen edamame

3C cut fresh zucchini

1C cut fresh sweet red bell pepper

1C chopped (with tender stems) cilantro

Juice of ½ a lemon

Method:

1. Wash the fresh vegetables, cilantro, lemon and jalapeno pepper.

2. Take the corn off the cob, measure 11/2 C and set aside.

3. Thaw 1C frozen edamame.

4. Cut the zucchini and red pepper. Peel the garlic cloves.

5. Chop the garlic and cilantro. Slice half a jalapeno in half.

6. Add jalapeno, salt and turmeric to the corn.

7. Assemble all the ingredients.

8. Heat a 2-3 quart skillet or pan on medium high heat with 2T olive oil and 1 tsp. cumin seeds.

9. When the seeds begin to change color add chopped garlic and turn heat to medium.

10. Fry the garlic for a minute and add jalapeno and corn. Stir and cook covered for 2-3 minutes.

11. Stir and add edamame, zucchini and red pepper. Stir and cook covered for 3-4 minutes.

12. Before serving add chopped cilantro and fresh lemon juice, stir to mix all the ingredients.

13. Serve the vegetables with a meal over rice, quinoa or millet. Enjoy leftovers for lunch in a pita pocket.

Variations and Options:

1. Eliminate the jalapeno for those individuals who may not like the heat of the pepper.

2. Substitute cayenne pepper for the jalapeno if you like.

3. Substitute fresh ground black pepper or mild paprika for the jalapeno.

4. Substitute chopped onion for garlic.

5. Substitute either basil or parsley for cilantro.

6. There are 61/2 C of vegetables, so you can substitute any other combination of vegetables.

7. Substitute 1C sprouts for 1C zucchini.

8. Substitute canned beans for the edamame.

 

Gita Patel MS RD CDE LD CLT

Vegetarian Diabetes Educator

Author, Consultant, Speaker

www.feedinghealth.com

gita@feedinghealth.com

Providing Solutions for Feedinghealth

 

Thank you Gita,

-Anthony

Follower Sunday: “Thank You Readership!” New York Guest-Chef Deborah Macdonell Shares Expertise about Vegetarian Eating, which Can Be Fun & Delicious

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 Guest-Chef, Deborah  Macdonell and her recipe:  “Vegetarian Carrot Cake.”

Chef Debbie Macdonell

 

About Debbie Macdonell

Education: University of Phoenix (BSBM) 2005, International Correspondence Schools (catering/gourmet cooking) 1995

Career: Personal Touch Catering (owner/operator) Binghamton New York (1993-1996). Happy Cakes (owner/operator) Binghamton New York (1998-2004). Thirty-two years of foodservice industry experience in various arenas, including delicatessen, full service restaurant dining, and fast food dining (owner/operator of Subway restaurants in Binghamton New York 1990-1999).

Other positions: Delicatessen Manager for E.C. Schuster, Inc. 1979-1998. Restaurant Manager of IHOP, Vestal New York (2001-2004), Village Inn (2005-2006) Scottsdale, Arizona and Applebee's Neighborhood Bar and Grill (2007-present)

Recreation: Martial Arts-black belt level in Taekwondo (Sang Lee) and Karate (Hidy Ochiai)

 

 

©Photo: Chef Debbie Macdonell, BS,BM

 

© Vegetarian Carrot Cake

Recipe developed and reprinted for use with permission by Chef Debbie Macdonell.

INGREDIENTS:

Combine these ingredients in a large mixing bowl:

2 ½ cups flour (can use whole wheat flour)

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

Combine these ingredients in a separate mixing bowl:

2 cups brown sugar (can use cane sugar)

3 egg substitute (Ener-G egg replacer recommended)

1 teaspoon vanilla extract

¾ cup veg. oil

¾ cup applesauce

Add these ingredients after the dry/wet ingredients have been combined:

1 cup raisins

3 cups grated carrots

1 cup walnuts or pecans (optional)

DIRECTIONS:

Set oven temperature for 350 degrees. Grease 9 x 13 cake pan (can use 9 x 9 pan for thicker cake-bake time will increase by 10 to 15 minutes).

Sift together all dry ingredients, set aside. Combine sugar and egg substitute until creamy, add rest of wet ingredients, and then combine wet and dry ingredients together. Add raisins, grated carrots and nuts to batter. Pour into greased cake pan and bake for approx. 30 to 40 minutes-insert toothpick into center of cake to check for doneness (should come out clean if cake is ready). Allow to cool for at least one hour before icing.

Cream cheese frosting:

8 oz. vegan cream cheese or cream cheese substitute

½ cup margarine

1 teaspoon vanilla

1 ¼ teaspoon lemon juice (fresh squeezed is best)

Note:  allow cream cheese and margarine to soften before combining ingredients.

 

Happy Eating,

Anthony

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

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Theresa Yosuico Stahl, RD, LDN , and her recipe:  “Spinach and Stars Soup.”

Theresa  Yosuico Stahl, RD, LDN

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

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

Spinach and Stars Soup

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

SPINACH & STARS SOUP

INGREDIENTS:

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

PREPARATION:

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

Serves 6.

Thank you for reading and visiting today!

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

All the best,

-Anthony

Follower Sunday: Thank You Readership! Weight Management Expert and Dietitian helps others Wait no-longer; Healthy Recipe given from heart 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, Shauna Del Prete, RD, CDN and her recipe:  “Turkey Chili.”

Shauna Del Prete, RD, CDN

Shauna Del Prete is a registered dietitian and certified dietitian-nutritionist in the state of New York. She received an undergraduate degree in Psychology from the University of Miami and went on to receive a B.S. in Nutrition at C.W. Post Campus of Long Island University. After completing her dietetic internship at C.W. Post in 2009, Shauna began working with individuals preparing for weight loss surgery at NY Weight Management Programs where she is currently employed.

Shauna believes that every person can live and eat healthy. Her passion is coaching individuals to make small changes to achieve their health goals. Her mission is to provide realistic nutrition advice to people of all ages and backgrounds. In addition to providing traditional weight loss counseling for clients, Shauna provides counseling on disease management, sports nutrition, general wellness, and a variety of other topics.

 

Recipe developed and reprinted with permission of Shauna Del Prete, RD, CDN.

 

Turkey Chili

Ingredients:

1. 3 tbsp. Extra Virgin Olive Oil
2. 1-1 ½ lbs. 93% lean ground turkey
3. 1 Tbsp. each dried: coriander, cumin, oregano, chili pepper flakes, chili powder, and ground pepper
4. 3 Tbsp. Tomato Paste
5. 1 small chopped jalapeño pepper or 1-7 oz. can of chopped green chili pepper
6. 1 medium chopped onion
7. 1 green bell pepper chopped
8. 1 red bell pepper chopped
9. 4 garlic cloves
10. 2 cans kidney beans (rinsed and drained two times)
11. ¾ c low sodium turkey stock
12. 35 oz. canned stewed crushed tomatoes

Garnish:

• Low fat sour cream or 0% plain Greek yogurt
• 1 small red onion chopped
• Shredded Mexican cheese mix
• Chopped scallion

Directions:

1. Pour 1 ½ tbsp. EVOO in large stock pot over medium heat.
2. Add turkey, tomato paste, and all dried spices.
3. Cook until browned. In the meantime, heat remaining oil in pan and cook onions, pepper and garlic on medium until onions translucent.
4. Add cooked vegetables to stock pot and combine remaining ingredients. Let simmer for 1 hour uncovered.
5. Garnish with sour cream (I use 0% plain Greek yogurt but it may curdle in hot chili), chopped scallion, cheese, and chopped onions.

 

Try Shauna’s Chili and let us know how you liked it, by posting your comment back here on this post.

Thank you for reading and visiting today,

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! ADA Member, Guest-Chef and Syracuse University Graduate Gives Selflessly to Others Teaching Nutrition & Cooking Classes to School District, Culinary School, and “From A Dietitian’s Perspective”

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague and friend, Donna M. Wolf, RD, CLT,  and her recipe:  “Lamb & Eggplant Stew.”

 

Donna M. Wolf RD CLT

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

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

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

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

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

 

Of Poway

Donna Wolf R.D., CLT

Registered Dietitian & Certified LEAP Therapist

donnawolfrd@gmail.com 

www.healthydirectionspoway.com

Lamb & Eggplant Stew

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

Preparation:

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

Serve over couscous.

Makes 6 servings

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

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

 

Visit Donna at her website, by clicking here.

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

Anthony

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

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Gina Casagrande, RD,  and her recipe:  “Oat Bran Pizza Crust (Wheat-Free).”

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

 

Oat Bran Pizza Crust (Wheat-Free)

INGREDIENTS:

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

DIRECTIONS:

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

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

 

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

 

 

 

Toppings:

• Sauce or EVOO

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

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

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

• Spinach (~1/2 cup, only on my side)

• Tomato (~1/4 cup, only on my side)

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

 

 

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

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

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

 

Enjoy this great Wheat-free recipe from Gina!

Visit Gina at The Candid RD

Thank you for reading,

Anthony

Thank You Readership! Guest-Chef and Nutrition Matters Blogger and Dietitian Carol Casey Pays It Forward Again and Again

 

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, Carol S. Casey, RD, CDN, LDN, FSM and her recipe:  “Crock Pot Hamburger Soup.”

Carol S. Casey, Rd, CDN, LDN

Carol S. Casey, RD, CDN, LDN, FSM is the Clinical Nutrition Manager at Pendleton Health and Rehabilitation Center located in Mystic, Connecticut. She is a Registered Dietitian, Certified Dietitian/Nutritionist in the state of Connecticut, a Licensed Dietitian/Nutritionist in the state of Rhode Island, and Food Safety Manager through The National Registry of Food Safety Professionals. She has over 20 years of experience in the field of dietetics and nutrition starting as a dietary aide, transitioning to the first group of Dietetic Technician, Registered credentialed by the American Dietetic Association in 1986. In 1988 she graduated with a Bachelor of Science Dietetic and Nutrition from Florida International University’s Coordinated Undergraduate Program. She has a numerous years of clinical experience in the hospitals of South Florida. Upon relocating to southeastern Connecticut she was self-employed for 8 years and finally transitioning to the current full-time position that combines the challenges medical nutritional therapy of physical medicine and rehabilitation with Gerontological medicine. Her areas of interest include Food Anthropology and Food History, Rehabilitation Nutrition, and Gerontological Nutrition. Her goal is provide medical nutrition therapy in a pragmatic and realistic goals so people can adapt them into their daily activities while enjoying their life to the fullest extent possible.

 

Crock Pot Hamburger Soup

INGREDIENTS:

1. 1 lb. Beef: Ground, 95% Extra Lean
2. 2  ½ c water
3. 1 14 ½ oz. can of crushed tomatoes (any flavor)
4. 2 cups low sodium beef broth
5. 2 stalks medium celery chopped
6. 2 cup raw onion, chopped
7. 1 ½ c carrots raw, chopped
8. 1 ½ c frozen peas
9. 1 ½ c frozen corn
10. 1/3 c. barley
11. 1 tsp. cilantro or basil
12. ½ c catsup
13. 1 to 2 garlic cloves, minced

PREPARATION:

• Brown the ground beef and drain
• Put all ingredients into crock-pot.
• Cook until vegetables are tender.
• Low temperature 7-8 hours or high temperature 5-6 hours
• Yield 12 cups

 

Nutrition Facts Per Cup:

Calories 160; Fat 3 grams; Carbohydrates 22 grams; Protein 13 grams and Sodium 233 grams

 

Enjoy! 

Stop by to see Carol at her blog appropriately titled: Nutrition Matters and Carol S. Casey

Thank you for reading and have a great day,

~ 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

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

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my friend and my colleague, Susan M. Piergeorge, MS, RD and her recipe:  “Brussels, Beets and Sweets.”

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

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

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

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

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

Brussels, Beets, and Sweets

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

INGREDIENTS:

¼ tsp. salt

¼ tsp. black pepper

1/2 tsp. cinnamon

2 tsp. dried rosemary

3 cloves garlic, minced

2 tsp. minced fresh ginger

1 medium onion, rinsed, peeled and chopped

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

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

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

2 Tbsp. canola oil

 

PREPARATION:

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

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

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

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

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

 

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

Thank you for reading and have a great day,

~ Anthony

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

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Judy Doherty, PC II, RD, and her recipe:  “Spinach and Orange Salad.”

 

      Judy Doherty, P C II, RD

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

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

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

 

Baby Spinach and Orange Salad

Ingredients:

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

*can also use 2 cups canned
mandarin orange segments

Directions:

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

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

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

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

Chef’s Notes:

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

 

Nutritional Information:

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

Stop by and visit Judy .

Thanks for reading today,

Anthony

Follower Sunday: “Thank You Readership! Guest-Chef and Woodloch Spa Cuisine Registered Dietitian Shares Tofu Scramble 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, Marty Davey, and her recipe: “Tofu Scramble.”                                                             

Marty Davey, MS, RD is a nutrition writer and presenter.  She writes a monthly column for VegFam.com, and Vegan Culinary Experience.  She has written for VegNews and has been interviewed by Informed Traveler, Verdant Reports [UK], Kiwi Magazine for Children and Susquehanna Life. She conducts nutritional consultations in person at The Lodge at Woodloch, a Top 10 US destination spa.  The Lodge was #1 for Spa cuisine and cooking demonstrations, including Marty’s cooking demo.  Her new nutrition/cooking DVD, Recession-Proof Nutrition for Families will be out Fall 2009.  Marty also conducts nutrition/cooking weekend seminars as well as personal consultations. 

 

© Tofu Scramble Marty Davey, 2007. All rights reserved.

Developed and reprinted with permission from Marty Davey, RD

Tofu Scramble

Ingredients:

1. 8 oz.Firm Tofu
2. 1 tsp. curry powder
3. 1/2 tsp tumeric
4. 2 tsp liquid aminos or tamari
5. 1 Tablespoon maple syrup or agave nectar
6. Pinch of salt (optional)
7. 1/3 cup of chopped onion
8. 1/3 cup of sliced mushrooms
9. 1/2 cup water, more if needed
10. 6-10 cherry tomatoes
11. 3/4 cup chopped greens { Kale, spinach, broccoli}

Preparation:

1. In a skillet, add onions and mushrooms. Sauté for 3 minutes, or until they begin to soften
2. Add water to keep vegetables from drying out.
3. Add tomatoes. Cook for 1 minute and pierce. This allows the heat to be released in the tomato and not burn the diner.
4. Stir in the tofu.  cook for 2 minutes.
5. Add greens and turn off heat; Stir mixture to wilt greens.  Let sit with cover on for 2-3 minutes.
6. Serve immediately.

Note:  This dish can substitute eggs into a “Huevos Rancheros.”

Marty can be contacted via her website, http://martydavey.com.

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!” Guest-Chef and Mommy-to-be, shares baked oatmeal recipe

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.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, colleague Meg Koch with her  Blueberry Baked Oatmeal.

 

I graduated from the University of Illinois in 2007, and completed a dietetic internship at the Minneapolis VA Medical Center in 2008.  I am not currently employed in the field as my husband and I are expecting our first child in June.  My primary professional interests are sustainable food systems and whole foods
nutrition, and I'm looking forward to planting my first vegetable
garden this year (with a newborn that might be challenging!)  An ADA
member, I also belong to the Hunger and Environmental Nutrition DPG.
Someday I would love to combine my dietetic training and culinary and
gardening skills to help others enjoy local, seasonal, nutritious
foods.

©  Blueberry Baked Oatmeal

Recipe reprinted with permission by Meg Koch, RD.

Baked oatmeal has a delightfully light consistency very different from
boiled oatmeal.

INGREDIENTS:
1 egg
1/3 c canola oil
2/3 c brown sugar
1/2 c milk
1/2 t cinnamon
1/2 t salt
1/2 T baking powder
2 c old fashioned oats
1 c blueberries

PREPARATION:

Combine all ingredients except berries and mix well.  Gently fold in
berries.  Transfer to greased 7x11" baking pan.  Bake at 350 degrees F
for 25-30 minutes.  Serve in bowls with milk.  Serves 4

Enjoy!

Follower Sunday: “Thank You Readership!” Chef Ryan Boudreaux Passes Torch to Guest-Chef Lindsey Pine of Los Angeles

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.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.  Chef Ryan has passed the torch to Lindsey Pine.  It is my pleasure to introduce this week, Lindsey from Los Angeles, California with her  Greek-Style Ratatouille.

Lindsey Pine

A cook by trade, Lindsey is combining her love of food and nutrition by pursuing a Masters degree in Nutritional Science from California State University, Los Angeles. She is also a CDP student working towards Registered Dietitian status in addition to a Sports Nutrition Certificate.  After receiving an A.A. in Culinary Arts from Seattle Central Community College and a B.S. in Hospitality & Tourism Management from San Diego State University, Lindsey decided to dive into the nutrition and fitness field. With experience ranging from restaurant cooking and personal chefing, to an internship at the Los Angeles Times Food section test kitchen, and managing classes at a culinary school for the home cook, Lindsey plans to combine her culinary background with the science of dietetics to show people how to eat flavorful yet healthy food.  She currently resides in Los Angeles, CA where she was born and raised.    Contact info:  LindseyPine777@yahoo.com

©  Greek Style Ratatouille

Recipe reprinted with permission from Chef Lindsey Pine.

 

Greek Inspired Ratatouille

Makes 6 – 1 cup servings

Note:  Since this is a rustic dish, all vegetables should be large dice. Pair with brown rice or quinoa for a satisfying vegetarian main dish. Love it with a dollop of hummus!

Ingredients:

1 TBL olive oil

1-1/2 cups chopped yellow onion

2 tsp finely chopped garlic

1 red bell pepper (about 1 heaping cup chopped)

1 lb. eggplant (about 5 cups chopped)

2 zucchini (about 2-1/2 cups chopped)

1 pint cherry tomatoes (leave whole)

1 TBL tomato paste

½ cup low sodium, fat free chicken broth, vegetable broth, or water

¼ tsp freshly ground black pepper

1 tsp kosher salt

1 tsp fresh lemon juice

¼ cup chopped fresh dill

6 tsp feta cheese, divided

Method:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Give onions and garlic a stir after a couple minutes so they don’t brown or stick to the pan. Add bell pepper and cook for 3 minutes more. Add eggplant, tomatoes, and zucchini. Add tomato paste, give vegetables a good stir and cook for 3 more minutes. Add the broth or water, pepper and salt. Turn heat to low, cover and simmer for 30 minutes or until vegetables are soft. Turn off heat and add lemon juice and dill. Crumble 1 tsp feta cheese over each serving.

 

Contact info:  LindseyPine777@yahoo.com