National Nutrition Month!

NNM_Logo_2015_hires_lg_r1 March is the Academy of Nutrition and Dietetics National Nutrition Month.

It’s not too late to find ways to celebrate it!

We’ve given you a few ideas, but we challenge you to come up with a few on your own!

  • Clean out your kitchen! We’re not talking about scrubbing cabinets and sweeping dust bunnies out from behind the fridge (although that might be a good idea,too) …We’re talking about cleaning out the contents of your pantry and refrigerator! Do a clean sweep and get rid of any outdated food and anything that is not fueling your body in a healthy way. Now you have room to stock up on the things you really need to help you lose weight, get healthy and stay healthy.
  • Schedule family meals. We get so busy with work, hobbies, kids activities, etc., that family meals become obsolete. Celebrate National Nutrition Month by scheduling at least TWO family meals per week. Put them on the calendar. Involve the whole family in planning, shopping for and preparing the meals. Then sit down (yes, sit down) together, light a few candles, turn on some fun music appropriate for everyone, and enjoy a nice, relaxing, real meal for a change!
  • Donate healthy foods to your local food bank! Take a little extra time at the grocery store and pick up some items to donate to your local food bank. With school breaks in the spring, and especially in the summer, the demand for food for low income families is much higher. Some much needed items are:
    • baby formula
    • canned tuna/chicken
    • rice, pasta
    • children’s snacks
    • evaporated milk
    • cereal, made with whole grains
    • canned fruit (canned in juice or low-sugar is best)
    • fresh produce (check with your local food bank first)

Happy National Nutrition Month! Be healthy!

Happy St. Patrick’s Day!

Need a Phase 1-friendly recipe for your St. Patrick’s Day dinner, complete with lots o’ green? Here’s a delicious Lucky Turkey Burger Salad from….

turkey burger salad

  • 7 oz ground turkey
  • 1 celery stalk, sliced with a potato peeler
  • 1/2 cup iceberg lettuce
  • 1/2 cup cucumbers, thinly sliced
  • 1/2 cup green onions, chopped
  • 1/2 lime, juiced
  • 1/2 tsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp grape seed oil
  • sea salt & pepper, to taste

In a medium sized bowl, mix together ground turkey and garlic powder; make a patty with the turkey (be careful, it’s fragile).

Now, in a hot non-stick pan with grape seed oil, add turkey patty; let cook.
Meanwhile, place iceberg lettuce leafs on a plate and when the turkey burger is well cooked, place on top of the iceberg lettuce.
Then, start layering on the cucumber slices and celery slivers.
Lastly, cover with another iceberg lettuce leaf and green onions (the lettuce is the bun) and drizzle with olive oil and lime juice.

Beef with Ginger, Mushrooms and Kale


Passing along the recipe of the week from Chef Verati’s website,

Have you checked out the site yet? It’s full of great recipes, information and helpful tips.

  • 7 oz beef flank steak , thinly sliced
  • 1 Large Portobello mushroom
  • 1 cup kale, chopped
  • 1/4 cup green onion, thinly sliced
  • 3 Tbsp soy sauce
  • 2 tsp ginger
  • 1 garlic clove, minced
  • 1/4 tsp grape seed oil
  • sea salt & pepper, to taste
Preheat oven to 375°F
On a baking pan, place Portobello mushroom and put in oven for approximately 15 minutes; set aside.
In a hot non-stick pan with grape seed oil, add flank steak; let sear. When the steak is half way cooked, add garlic and ginger; let cook.
Now, add kale and onions; let cook.
Once everything is well cooked, pour in soy sauce; let simmer for a couple of minutes.
Lastly, place steak mix on top of the Portobello mushroom.