Nutrition Articles

Food for Thought: Easter Candy Calorie Calculator

Easter may be just around the corner, but that Easter candy always sticks around for a few weeks and sometimes months.  While it's ok to satisfy your sweet tooth use this calorie calculator to monitor your intake!

Easter candy calories

From marshmallow peeps to chocolate, find out the calories of the content of your Easter basket,

4 Peeps Marshmallow Bunnies: 130 calories

1 Peeps Hollow Milk Chocolate Egg: 420 calories

5 Mars Mini Chocolate Eggs: 179 calories

1 Cadbury Solid Milk Chocolate Easter Bunny: 890 calories

1 Cadbury Crème Egg: 150 calories

12 Cadbury Chocolate Eggs: 190 calories

1 Reese's Peanut Butter Egg: 180 calories

1 Reese's Reester Bunny: 798 calories

1 Brachs Chocolate Covered Marshmallow Egg: 43 calories

5 Brachs Malted Easter Eggs: 180 calories

35 Jelly Belly Assorted Jelly Beans: 140 calories

1 Cadbury Caramel Egg: 190 calories

5 Peeps Marshmallow Chicks: 136 calories

1 Large Solid Chocolate Bunny (7 oz.): 1050 calories

8 Robin Eggs: 180 calories

1 Milky Way Bunny: 160 calories

12 Cadbury Mini Eggs: 190 calories

Eating Healthy: Spotlight on Spinach

• The vitamin K in spinach provides 200% of the daily value in fresh spinach and nearly 1000% of the daily value in boiled spinach.
• Spinach is an excellent source of vitamin C and vitamin A, folate and magnesium.
• Cooked spinach is a great source of iron and is totally fat free.

Spinach health benefits

Recipe: Wilted Spinach Salad

• 10 to 12 ounces spinach, washed and torn into pieces
• ¼ cup minced red onion
• 5 to 6 radishes, thinly sliced
• 2 hard-cooked eggs, 1 chopped and 1 sliced
• 2 to 4 slices bacon
• 1 to 1 ½ tablespoons bacon drippings
• 1 ½ tablespoons sugar
• 3 tablespoons vinegar
• 1 tablespoon water
• ½ teaspoon salt
• 1/8 teaspoon pepper

Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Fry or microwave bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper. Refrigerate all ingredients until just before serving. When ready to serve, microwave the dressing on high for 30 to 45 seconds, or until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon.

Recipe: Spinach Lasagna

• 2 egg whites
• 26 oz of prepared spaghetti sauce
• 24 oz of ricotta cheese
• 10 oz of Lasagna noodles, cooked
• 10 oz of frozen spinach, thawed and chopped, then squeezed dry
• 2 cups of mozzarella cheese, grated, reserve ½ cup
• ¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons
• ½ teaspoon of salt
• ½ teaspoon of black pepper
• Olive oil

Preheat oven to 350°. Prepare a 9x13 dish.Cook lasagna noodles as directed on the package, then rinse and drain. Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl. Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula. Cover the sauce with a single layer of lasagna noodles. Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese. Finish this layer with half of the remaining spaghetti sauce. Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese. Top with the final layer of noodles and remaining spaghetti sauce. Sprinkle the reserved Parmesan cheese over the top and bake for 30 minutes. Remove from oven and set for 10-12 minutes.

Eat Fruits and Veggies to Lower Blood Pressure

According to a recent study done by the American Heart Association, one in three adults suffer from hypertension or high blood pressure.  While many people are prescribed medication to help reduce their blood pressure, nutritionists say that simply by eating your fruits and vegetables that you can help reduce your blood pressure naturally.

Fruits and vegetables are chock full of great vitamins and nutrients that will help to lower your blood pressure and combined with medication and exercise you will be back on the healthy track.  Physicians recommend 4 to 5 servings of vegetables per day and 2 to 3 servings of fruit per day. The following are some great blood pressure lowering options:

Lower blood pressure with fruits and veggies

Vegetables: swiss chard, broccoli, cabbage, cauliflower, spinach and lettuce.

Fruits: citrus fruits, bananas, and apples.

While all fruits and vegetables are good for you, the above contain the appropriate amounts of the right vitamins and nutrients that when added to your regular diet will equal out to a heart-supportive diet.

By simply making some small changes to your everyday eating and making sure to get the appropriate number of foods and vegetables in your daily diet, you will see your blood pressure numbers gradually decreasing.

Welcome 2019: A New Year to be Healthy

Once again, we have welcomed a new year.  If your New Year's resolution is to maintain your health and eat better in 2019, then these foods (and drinks) should be on your upcoming grocery list.

Grains:  Dieticians suggest that you increase your intake of oats, barley and rye in 2011.  For years, doctors have been telling patients that eating oats can bring down your cholesterol and recent studies show that rye can, too.  The American Diabetes Association has also noted that eating a diet high in fiber and grains, like rye, can help prevent the development of type 2 diabetes.  Adding barley to your diet, whether it is as a side dish or inside a soup or casserole, can also lower your cholesterol and reduce the risk of type 2 diabetes and cardiovascular disease.

Salmon and other oily fish:   If the diagnosis is to get more vitamin D this year, then get your fill with salmon and other oily fish : such as, mackerel, sardines, herring, fresh tuna, trout and anchovies.  Oily fish are some of the only food sources of vitamin D.  These fish are also good for curbing cardiovascular disease.

The American Heart Association recommends eating two servings of oily fish per week but warns against eating too much more than that because some oily fish contain mercury, which can affect your brain and nervous system. 

Soy:  If you want to reduce your risk of cancer, then soy may be your answer.  Research has shown that soy can ward off certain cancers as well as have an impact on your heart.  The Food and Drug Administration states that 25 grams of soy protein a day can reduce heart problems by helping to lower cholesterol levels.  To add soy to your diet, you can find it in soy burgers, tofu and soy milk.  

Red Wine:   While you will rarely hear any doctor advising that you drink any alcohol, red wine may just be the exception. Research shows that antioxidants in red wine, polyphenols, aid in protecting the lining of blood vessels in the heart.  These antioxidants come in the form of flavonoids and nonflavonoids, which red wine has more than any other food or drink.  Experts advise that you should stick to red over white wine because red grapes have 10 times more benefit to your health than white grapes.

Spotlight on: Carrots

The beta-carotene in carrots is an antioxidant combating the free radicals that contribute to conditions like cancer, heart disease, and a few other conditions.

Cooking carrots raises the nutritional benefits of this great vegetable. By cooking them you free the beta-carotene from the fiber, thereby allowing your body to better absorb the beta-carotene.

If you eat just a half cup of carrots each day you will get more than the recommended dosage of beta-carotene in your diet.

Recipe: Banana Zucchini Carrot Bread 

• 2 cups flour
• 1 teaspoon vanilla
• 1 extra large egg
• 1 cup sugar
• 3 medium bananas
• 1 cup chopped zucchini
• ½ cup grated carrots
• 1/3 cup butter
• 1 teaspoon baking soda
• 1 dash salt

Preheat oven to 350 degrees.  Melt butter and pour into large bowl.  Add bananas and mash.  Add grated zucchini and shredded carrots.  Mix well.  Add sugar, vanilla and beaten egg.  Sprinkle in baking soda and salt, and mix.  Add flour and mix well.  Pour in 4x8 loaf pan to two large muffin pans.  (Yields one loaf or 12 large muffins.) Bake loaf for 60 to 75 minutes.  Bake muffins for approximately 20 to 30 minutes.

Let cool and serve.

Recipe: Creamy Carrot with Curry Soup

• 2 tablespoons olive oil
• 1 ½ pounds peeled carrots, cut into 1-inch chunks
• 1 large onion, diced
• 1 tablespoon butter
• 1 pinch salt
• 3 large garlic cloves, thickly sliced
• 2 tablespoons curry powder
• 3 cups chicken broth
• 1 ½ cups half-and-half (or whole milk)
• Salt and freshly ground pepper, to taste
• Garnish: Chopped pistachios

Heat oil in sauté pan until shimmering.  Add carrots, then onion, sauté until golden brown (about 7 minutes).  Reduce heat and add butter, sugar, and garlic; continue cooking about 10 minutes longer. Add curry and sauté a minute longer. Add broth and simmer.  Reduce heat and simmer until carrots are soft, about 10 minutes.  Using a blender, puree in a blender for about a minute.  Return to pot and add enough half and half so the mixture is soup-like, yet thick enough to float the pistachio garnish.  Add salt and pepper as needed.