Nutrition Articles

Eating Healthy Spotlight on: Mangoes

• Mangoes are an excellent source of vitamins A and C, and they are also an excellent way to replenish potassium lost through exercise or for those who are constantly “on the go.”
• An average-sized mango can even contain up to 40 percent of your daily fiber requirement, thereby being a great way to curb constipation and irregularity.
• Mangoes can also help to prevent certain types of cancer and help to lower blood cholesterol levels, too.

Recipe:  Jamaican Jerk Chicken Salad 

• ½ cup prepared or purchased honey mustard dressing
• 1 teaspoon finely grated lime zest
• 4 chicken breast halves without skin, boneless
• 1 tablespoon Jamaican Jerk seasoning
• 2 large fresh mangoes
• 10 to 12 cups mixed greens 

Stir together honey mustard dressing and lime zest.  Cover and chill dressing while preparing chicken. 

Rinse chicken and pat dry; sprinkle with Jerk seasoning.  In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink.  Thinly slice each chicken breast.

Arrange warm chicken and mango atop greens on four plates; drizzle with the honey mustard dressing.

Recipe:  Mango Pork 

• 2 medium ripe mangoes
• 1 pork tenderloin, about ¾ pound
• Cooking spray or olive oil
• Salt and pepper to taste
• Hot pepper sauce 

Put pulp of one mango in food processor or blender. Cut the other mango into small cubes.  Trim pork tenderloin and slice into 1-inch thick medallions.  Flatten slices lightly with hand.  Spray a skillet or medium saucepan with cooking spray or add a small amount of olive oil and heat on medium-high.  Brown pork for one minute on each side. Season each side with salt and pepper to taste.  Reduce heat and cook pork another five minutes to cook through.  Remove to plate and add mango to skillet or saucepan. Cook puree about, scraping up brown bits of pork, for about 30 seconds.  Add several drops of hot sauce and the mango cubes.  Toss cubes in puree while heating through.  Spoon sauce over pork and serve with pasta or hot cooked rice.

Eating Healthy Spotlight on: Salmon

Besides being an excellent source of Omega-3 Fatty Acids, salmon is also full of high-quality proteins and low in saturated fat.

• Salmon has nearly a third of the saturated fat of lean ground beef and 50 percent less saturated fat than chicken, making it one of the healthiest items that you could eat.
• Salmon is also low in calories. One serving contains approximately 183 calories, making it one of the lowest in calories among other fish.
• Salmon contains enough of every essential amino acid required by our bodies for growth and the upkeep of muscle tissue.

Recipe:  Honey-Soy Broiled Salmon

• 1 scallion, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger
• 1 pound center-cut salmon fillet, skinned and cut into four portions
• 1 teaspoon toasted sesame seeds

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce. Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skin-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the

Recipe:  Smoked Salmon Dip

• 8 oz. cream cheese, at room temperature
• ½ cup sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh dill
• 1 teaspoon prepared horseradish, drained
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 oz. smoked salmon, minced 

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudités or crackers.

Eating Healthy: Spotlight on Cranberries

• Cranberries contain high amounts of vitamin C, fiber, and antioxidants. They also include only 45 calories per cup.
• Cranberry’s juice can be used for the prevention of urinary tract infections and bacterial adhesion in the stomach.
• The same bacteria preventing ability of the cranberry juice can avert the formation of plaque, which leads to fewer cavities.

Recipe: Easy Cranberry Bread

• 2 cups sifted all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter
• 1 egg, beaten
• 1 teaspoon finely grated orange rind
• 1/2 teaspoon grated lemon, rind of
• 3/4 cup orange juice
• 1 3/4 cups cranberries, chopped 

Preheat oven to 350 degrees. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until the mixture is crumbly. Add egg, finely grated orange peel, lemon peel, and orange juice all at once; carefully stir until the mixture is evenly moist. Fold in cranberries. Spoon and spread evenly into a greased 9x5x3-inch loaf pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.

Recipe: Cranberry Sauce

• 1 cup sugar
• 1 cup water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

 Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.  Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.  Once the cranberries have burst you can leave the cranberry sauce as is or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. 

Healthy Living: “Trim the Fat” From Your Thanksgiving Meal

When people start to consider weight management, experts will say that healthy eating is just as important as fitness.

With the largest meal that many will indulge in this year looming right around the corner, here are some ways that you can “trim the fat” from your Thanksgiving meal this year. 

• Get enough sleep before the holiday. More and more studies have shown that sleep can impact hormone levels that control hunger and fullness. If you don’t get enough sleep, there is a higher chance of overeating and increased cravings.
• Don’t arrive hungry to dinner. Eat a light meal earlier in the day, incorporating protein and healthy fats, to help you feeling fuller longer which will help with overindulging later on when the full meal is ready.
• Follow the 50/25/25 rule. This rule created by the USDA suggested that you divide your plate with 50% fruits and vegetables, 25% protein and 25% grains, preferably whole grains.
• Limit your liquid calories. Don’t waste your calories on sugary beverages and excessive alcohol. Stay hydrated with water throughout your meal and stick to one or two glasses of wine.
• Keep your vegetables simple if you are the one making the food. Ditch the “candied” or butter-laden vegetables and opt for some steamed varieties instead.
• Enjoy the company. Oftentimes if you are busy talking and catching up with loved ones, you won’t have time to overeat and overindulge.

Eating Healthy Spotlight on: Turkey

It’s that time again for Thanksgiving and while Americans eat it nearly every year to celebrate Thanksgiving, how much do you know about turkey?

• Turkey is very low in fat and high in protein. It is also a good source of iron, zinc, phosphorus, potassium, and B vitamins. 
• The fat and calorie amounts vary because white meat has fewer calories and less fat than dark meat and skin.
• Turkey is also naturally low in sodium. It typically contains less than 25 milligrams (mg) of sodium per ounce on average.

Recipe: Turkey Chili

• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• ¼ cup olive oil
• 2 (35 oz.) cans stewed tomatoes, crushed
• 2 (15 oz.) cans kidney beans, drained
• 2 tablespoons tomato paste
• ¾ cup chicken or turkey stock
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried hot red pepper flakes
• 1 teaspoon dried oregano
• 1 tablespoon salt, plus more if desired to taste
• ½ teaspoon black pepper
• 3 to 4 cups shredded, cooked turkey meat
• Sugar
• Shredded cheddar cheese, chopped red onion, sour cream for optional garnishes

In a large, 8-quart thick bottom pot, cook the onion and green pepper over medium heat, stirring until golden, about 5 minutes.  Add the garlic, chili powder, cumin, and red pepper flakes, and cook, stirring, for a minute or two more.  Add a bit more olive oil if needed.  Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper and cooked turkey meat.  Bring mixture to a simmer and reduce heat to low.  Simmer uncovered for an hour.

Recipe: Creamed Turkey

• 3 tablespoons butter
• ¾ cup sliced mushrooms
• 3 tablespoons flour
• 1 ½ cups milk
• ½ cup hot chicken broth
• 1 small jar diced pimento, drained
• 4 cups diced cooked turkey
• Salt and pepper, to taste

Melt butter over medium-low heat. Sauté mushrooms until golden and tender. Add flour; stir until smooth. Slowly pour on milk and broth, stirring constantly, until thickened and bubbly. Add pimiento, turkey, salt, and pepper. Cook until heated through, but do not boil. Serve with rice or toast.