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

 

 

Nancy Clark

About Nancy

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

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

Thick & Frosty Milkshake

Yield: 1 serving

Ingredients:

1) 1 cup low-fat milk

2) 1/4 cup instant pudding

3) 1/4 cup powdered milk mix

4) 3 ice cubes

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

Preparation:

1) Place all ingredients in a blender.

2) Blend until smooth.

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

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

Nutrition Information:

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

Guest Chef Erin Macdonald, RD Rocks with Blueberry Crisp

Erin Macdonald

About Erin

Erin Macdonald, R.D.
Nutrition, Fitness, and Wellness Coach
President and Co-founder, U Rock Girl!
www.urockgirl.com
Private Practice, Complete Wellness, NOW!
www.ErinMacdonaldRD.com
email: ErinMacdonaldRD@aol.com
cell: (818) 458-1487
Office: 26671 Aliso Creek Road, Suite 304
Aliso Viejo, CA 92656
(949) 389-9409

© Copyright 2011. All rights reserved. Recipe Developed and Reprinted with Permission of Erin Macdonald.

Yield: Serves 6 (1 cup) servings

Blueberry Crisp

BLUEBERRY CRISP

The beauty of this recipe is that you can make it with almost any type of fruit, whatever is in season. I’ve done peaches, nectarines, plums, apples, pears, mixed berries, and combos (peach/blackberry, peach/plum/nectarine, apple/pear, apple/cranberry) and they all turn out great. It’s also a fantastic way to use fruit that’s unripe, as the high-temperature roasting draws out the water and concentrates the sugar, all without adding any additional sugar or sweetener to the dish. Zest is always a nice touch as it adds a ton of flavor.

Ingredients:

1) 4 cups fresh organic blueberries

2) Zest of 1 lemon

3) Juice of 1 lemon

4) 1 tsp. cornstarch

5) ¼ tsp. ground cinnamon

6) ½ cup granola (I like to use Nature’s Path Organic hemp Plus Granola)

7) 1 tsp. vanilla extract

8) ½ cup nonfat plain Greek yogurt

9) 2 tsp. agave nectar

Preparation:

1. In a large mixing bowl, combine the blueberries, ½ of the lemon zest, the lemon juice, cornstarch, and cinnamon. Spoon into 4 individual-sized ramekins. Cover each ramekin with aluminum foil and place on the bbq over medium heat. Cover the bbq and cook 20 minutes or until the blueberries collapse and liquid is bubbling.

2. While the blueberries are cooking, combine the rest of the lemon zest with the vanilla extract, Greek yogurt, and agave nectar. Set aside.

3. Remove the foil from the blueberries and add 2 tbs. granola to the top of each ramekin. Cook an additional 5 minutes, uncovered. Remove the ramekins and top each with 2 tbs. yogurt mixture. Serve.

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

Carl Germano, RD, CDN & Chief Science Officer of Surgex Provides 10 Tips // BBQ Season Healthy Food Alternatives

• 10 Tips // BBQ Season Healthy Food Alternatives

 

Instead Of These BBQ Diet Busters, Try These Low Fat, More Calorie Friendly Alternatives!

• Instead of:     Beef Burger or Sliders with Cheese

Try:                Turkey Sliders with sliced tomato

• Instead of:     Franks on the Grill

Try:                Chicken Teriyaki Skewers

• Instead of:     Nachos with Cheese & Jalapenos

Try:                Baked Nachos with Guacamole, Tomatoes and Jalapenos

• Instead of:     Fried Cheese Bread Sticks

Try:                Sourdough Bread Bowl with Low Fat Spinach Dip and    celery, carrot

• Instead of:     French Fries

Try:                Baked Potato Skins with tomato/basil bruschetta

• Instead of:    Beef Chili with Shredded Cheese

Try:                Low Fat Turkey Chili with Black Beans, Corn & Salsa

• Instead of:    Fried Buffalo Wings with Ranch dip

Try:                Baked Chicken Wings with hot sauce dip

• Instead of:    Regular Pizza

Try:                Whole Wheat Margarita Pizza

• Instead of:    Chips, Cookies & Brownies Platter

Try:                Air Popped Popcorn, Oat Pretzels, Fresh Fruit,

• Instead of:    Beer, Soda, Juice

Try:               Flavored Seltzer and Water

 

Source:  Carl Germano, RD, CDN  is a registered, certified clinical nutritionist appointed as Chief Science Officer for SURGEX.

With over 27 years of experience using innovative, complementary nutritional therapies in private practice, he has dedicated his efforts to research and product development for the dietary supplement and medical foods industries, where he has been instrumental in bringing unique nutritional substances and formulations to the health/dietary supplement industry.

 

Have a great day,

Anthony

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!” Guest-Chef, Speaker, Spokesperson and Outstanding Nutrition Educator of 2011–Christine Palumbo—Pays it Forward Inspired to Help With Healthy Heart Recipe For Cerebral Palsy With“From A Dietitian’s Perspective” Blog and Cookbook

By Anthony Sepe

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

Christine Palumbo, MBA, RD

 

About Christine M. Palumbo, MBA, RD

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

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

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

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

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

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

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

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

 

©Photo: Christine Palumbo, MBA, RD.

 

© Mediterranean Couscous Salad

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

Serves 6

INGREDIENTS:

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

 

PREPARATION:

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

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

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

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

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

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

Makes 6 three quarter cup-sized portions.

 

 

 

 

VISIT CHRISTINE:

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

 

Thank you for reading,

Anthony

6–Easy Ways to conquer Stress-Related Cravings !

           “Americans gain only about a pound during the holidays, but we don’t lose it—and the extra weight adds up.”

Christine Gerbstadt, MD, RD

is a spokesperson for the

American Dietetic Association.

1. Drink Water.   Some people mistake mild dehydration for hunger. Drink water or other sugar-free beverages when you’re thirsty and with meals.

2.  Find healthy substitutions for the treats you crave.  Want Crunch? Munch raw vegetables.  Sweet? Enjoy fruit-flavored low-fat yogurt, fresh fruit or sugar-free chewing gum. Salty? Have a pickle.

3.  Choose “great grains.”  Filling up on fiber-rich whole grains keeps hunger pangs away.  Aim for 3 daily servings:  a slice of whole-grain bread, a half-cup of brown rice and a cup of bran cereal, for example.

4.  Eat high-protein foods.  Protein supplies long-lasting energy.  Get 2-3 servings per day:  2 Tablespoons of peanut butter, one egg and a piece of fish or poultry about the size of a deck of cards.

5.  Get active!  Thirty minutes of walking or yard work 5 times a week helps your body burn calories efficiently and releases feel-good endorphins that can prevent stress-inspired shacking.

6.  Get at least seven hours’ sleep.  Last year researchers at Walter Reed Army Medical Center found that nurses who got less than 6 hours of sleep per night had a higher body mass index.   They believe sleep may disrupt a hormone, leptin, that helps regulate hunger and satiety.

Source:  Christine Gerbstadt, M.D., R.D., EatWell., Diabetes Talk, Winter 2010, Page 16.

 

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

Follower Sunday: Thank You Readership! Guest-Chef, Medical Doctor and Registered Dietitian, Christine Gerbstadt, Visits “From A Dietitian’s Perspective” & Shares Passion, Cooking Talent and 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, Christine Gerbstadt, MD,RD, and her recipe:  “Baked Stuffed Acorn Squash.”

 

 

Dr. Christine Gerbstadt received her Bachelor of Science in Nutrition from the Pennsylvania State University and a Master of Public Health in Community Nutrition from the University of California at Berkeley. She holds a Doctor of Medicine from the Medical College of Pennsylvania, and completed internship in Internal Medicine at the Medical College of Pennsylvania, residency training in Anesthesiology at Harvard Medical School’s Brigham and Women’s Hospital in Boston, and Pediatric Anesthesia Fellowship at the Children’s Hospital of Pittsburgh.

She is Board Certified by the American Board of Anesthesiology, and is on staff at Blake Medical Center in Bradenton, FL, where she works regularly with the Gastroenterologists in the endoscopy center. Her professional activities include Medical Director for Manatee Technical Institute’s Health Occupations, where she is also lecturer in pharmacology for the Surgical Technology Program.

Dr. Gerbstadt became a Registered Dietitian more than thirty years ago. She is currently a National Media Spokesperson for the American Dietetic Association, a Certified Diabetes Educator, American Council on Exercise Certified Personal Trainer, and Certified Specialist in Sports Dietetics. She is president of Nutronics™, Inc., nutrition consulting where “Food is the First Medicine,” www.NutronicsHealth.com . Since 2008, she has lectured on detox diets to various professional groups and works with wide range of clients and media, including WebMD, SELF Magazine, Prevention Magazine and others, educating about the dangers of fad and restrictive dieting. Her book Doctor’s Detox Diet “The Ultimate Weight Loss Prescription will be available at www.Amazon.com and www.DoctorsDetoxDiet.com at the end of 2010.

She lives with her son, a budding seven year old chef, in Sarasota, FL, where she emulates the eating habits and active lifestyle she encourages others to live for a strong immune system, optimal organ function and healthy weight management.

 

Baked Stuffed Acorn Squash

Prep time 15 minutes; Bake time 1 hour; Serves 2

From: Doctor’s Detox Diet “The Ultimate Weight Loss Prescription”

By permission of author: Christine Gerbstadt, MD, RD www.DoctorsDetoxDiet.com

Ingredients:

1 Acorn squash, about 4" diameter

1/2 cup frozen or fresh corn

2 Tbs Yellow onion, chopped

1/4 cup Sweet red bell pepper, chopped

10 Cherry tomatoes, halved

1 clove fresh garlic, minced

1/2 tsp Chili powder

1/2 tsp ground cumin

1/8 tsp ground nutmeg

2 tsp Olive oil, extra virgin

½ cup canned or cooked pinto beans

1 oz crumbled Feta cheese

Directions:

1. Sauté minced garlic and onion in olive oil until lightly browned.

2. Add beans, corn, cherry tomatoes and seasonings.

3. Blend all ingredients well. Remove from heat.

4. Halve acorn squash and remove seeds. Place cut side up on baking sheet.

5. Fill with bean mixture and cover lightly with foil.

6. Bake for 45 minutes covered.

7. Remove foil last 15 minutes, sprinkle with feta cheese and allow top to brown slightly.

8. Serve warm with whole grain bread.

 

 

Nutrition Facts Baked Stuffed Acorn Squash

Serving size ½ stuffed squash

Servings per recipe = 2

Amount per serving Calories 280 Calories from fat 80

                                                                                                     % Daily Value*

Total Fat 9 grams	14%
Saturated Fat 3 grams	15%
Cholesterol 15 mg	5%
Sodium 350 mg	15%
Total Carbohydrate 45 grams	15%
Dietary Fiber 9 grams	36%
Sugars 10 grams
Protein 9 grams
Vitamin A 45%
Vitamin C 100%
Calcium 20%
Iron 15%

Thank you for reading and visiting with us today.  Stop by and see Dr. Gerbstadt.

Follower Sunday: Thank You Readership! Rebecca Subbiah, RD invigorates the soul with a Zesty Italian 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 blogger friend, Rebecca Subbiah and her “Zesty Italian Sauce Recipe.”

Rebecca Subbiah RD, LDN, cPT

Rebecca Subbiah RD, LDN cPT is a Registered Dietitian, Freelance Writer and Personal Trainer, with over 8 years of experience in a variety of clinical areas. She has worked both in the United Kingdom and America. Her Forte is weight management and motivational interviewing and is certified in adult weight management with the American Dietetic Association.

© Rebecca’s Zesty Italian Sauce Recipe

Developed and reprinted with permission from Rebecca Subbiah

Ingredients;

4 Roma tomatoes

8 cherry tomatoes

3 cloves of garlic

salt

1/2 pack of Italian salami

1/2 red onion

3 crushed red chili's

1/4 green pepper

Preparation:

1. Sauté the onion, garlic, green pepper in olive oil until nearly cooked.
2. Then add tomatoes and simmer slowly (about 20 min until fully reduced down) with salami, and a pinch of Italian herbs, salt and red chili's
3. Serve with green salad and linguine.
   
4. Enjoy this simple and healthy meal, with 1/2 a plate of salad and 1 cup of pasta.
   

http://www.dietitianforhire.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

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

Follower Sunday: “Thank You Readership!” Guest-Chef and Registered Dietitian Sophia Medinsky Shares Healthy Recipe for Kids

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, colleague Sophia Medinsky, RD, CDN, with a  Strawberry Cottage Cheese Recipe.

This is a delicious snack every child will love.

©  Strawberry Cottage Cheese

Recipe submitted and reprinted with permission by Sophia Medinsky, RD.

Ingredients:

2 cups fresh strawberries, sliced

2 cups Low Fat 2% cottage cheese, drained

Slivered almonds for garnish

Preparation:

In 4 dessert cups, layer cottage cheese and sliced strawberries alternatively until cups are full. Garnish with slivered almonds if desired.

4 servings

Nutrition Information per serving:

Calories: 130

Protein: 17 g

Total fat: 2 g

Dietary Fiber: 2 g

Calcium: 91 mg

Follower Sunday: “Thank you readership!” Guest-Chef Dee Murphy Shares Dough Secret

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://fromadietititiansperspective.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, my colleague, Guest-Chef, Dee Murphy.

       Dee Murphy MS, RD, LD, CBE

Dee received her bachelor’s degree in Dietetics/Food and Nutrition from Iowa State University in 1990 and her master’s degree in human nutrition from Eastern Michigan University in 2008. She is a registered, licensed dietitian and a certified breastfeeding educator and she owns and operates her own business, Nutrition, Etc. in Cherokee, Iowa. Dee offers nutrition consulting services to area health care facilities and to individual clients. She speaks professionally about nutrition and breastfeeding and has been a regular contributor for Current Health magazine. Dee is the co-chair of the Iowa Lactation Task Force.

©  Honey Whole Wheat Flax Bread

Recipe reprinted with permission by Dee Murphy

Ingredients:

3 – 3 ½ cups all-purpose flour

1 package Active Dry Yeast

1/3 cup honey or molasses

3 Tbsp. Olive Oil

1 ¾ cup whole wheat flour

¼ cup flaxseed

Preparation:

Combine 2 cups all-purpose flour and the yeast. Heat and stir honey, oil, 1 ½ cups water, and 1 tsp. salt till warm (120 – 130 degrees). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in whole wheat flour, flaxseed and as much remaining all-purpose flour as you can.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 – 1 ½ hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place in pans. Cover; let rise in a warm place till nearly double (45 – 60 minutes).

Bake in a 375 degree oven for 40 – 45 minutes or until done. Cover loosely with foil for the last 10 – 20 minutes, if necessary. Remove from pans; cool. Makes 2 loaves (32 servings.)

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

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!