Nutrition Articles

Eating Healthy Spotlight on: Sweet Potatoes

• Sweet potatoes are an excellent source of vitamin A in the form of beta carotene and vitamin C.
• The nutrients in sweet potatoes are also anti-inflammatory, which means that besides being great tasting, sweet potatoes can help reduce the severity of conditions like asthma, osteoarthritis, and rheumatoid arthritis.
• In addition, sweet potatoes are a good source of vitamin B6.

Recipe: Golden Sweet Potato Brownies 

• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups peeled and finely shredded sweet potatoes
• 1 cup powdered sugar
• 2 tablespoons butter or margarine
• 2 tablespoons milk

Preheat the oven to 350. Grease a 9x13 inch baking dish. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish. Bake for 30 minutes. Mix the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm.

Recipe: Spicy Baked Sweet Potato Fries

• 6 sweet potatoes cut into French fries
• 2 tablespoons canola oil
• 3 tablespoons taco seasoning mix
• ¼ teaspoon cayenne pepper

Preheat the oven to 425 degrees.

In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.

Bake for 30 minutes, or until crispy and brown on one side. Turn the fries overusing a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Women’s Health 101: A Banana a Day

Everyone has heard that an apple a day can keep the doctor away, but if you are a woman over the age of 50 then you should be having a banana or two along with that apple.  

Recent studies show that woman over the age of 50 who ate foods high in potassium were 12 percent less likely to suffer from a stroke in general and 16 percent less likely to suffer from a stroke caused by a blood clot, or an ischemic stroke. 

Lastly, the study showed that women were 10 percent less likely to die, from any cause, than those who ate low amounts of food containing potassium.

Eating Healthy Spotlight on: Tomatoes

• Besides containing 40 percent of your daily value of vitamin C, it also contains 15 percent of your daily value of vitamin A, 8 percent of your daily value of potassium, and 7 percent of your recommended dietary allowance of iron for women and 10 percent for men.
• Lycopene, what gives tomatoes their red pigment, acts as an antioxidant, neutralizing free radicals that can damage cells in the body.

Recipe: Tomato Casserole with Sweet Onions

• 6 medium tomatoes, peeled, cored, and cut into wedges
• 1 large Vidalia onion or other sweet onion
• 1 teaspoon fresh dill, or scant ½ teaspoon dried dillweed
• 1 teaspoon fresh thyme, or scant ½ teaspoon dried leaf thyme
• Salt and pepper, to taste
• 2/3 cup fresh breadcrumbs
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 3 to 4 tablespoons olive oil 

Place peeled tomato wedges on paper towels to drain.  Peel onions and slice into ¼-inch rings.  In separate bowl combine dill, thyme, salt, pepper, and breadcrumbs.  Layer half of the tomatoes and onions in a lightly buttered baking dish and top with half of the minced garlic.  Sprinkle with half of the bread crumb and seasoning mixture, half of mozzarella cheese, and drizzle with half olive oil.  Repeat layers.  Bake in preheated 350-degree oven for 45 to 50 minutes, or until bubbly.

Recipe: Corn and Black Bean Salsa

• 3 to 4 small ears of corn
• 1 can (15 to 16 oz.) black beans, drained and rinsed thoroughly
• 1 large tomato, seeds removed, diced
• 1 large clove garlic, minced
• ¼ cup minced red onion
• 2 to 3 tablespoons finely minced jalapeno or poblano pepper
• Juice of one lime, about 3 tablespoons
• 3 tablespoons fresh, chopped cilantro
• Dash salt and pepper, to taste 

Grill or broil corn to char slightly; let cool.

Combine remaining ingredients in a bowl.  Cut corn from cobs and add to the mixture.  Refrigerate for at least an hour before serving time.

Great alternative to sauces, and is especially tasty on grilled fish, chicken, or pork!

Eating Healthy Spotlight on: Bananas

• We consume about 25 pounds of bananas per person each year.
• There are more than 1,000 varieties of bananas.
• Bananas don’t grow on trees – trees have bark and banana plants don’t have bark.
• Bananas are low in saturated fats, cholesterol, and sodium.
• A large portion of the calories in bananas come from sugars.

Recipe: Classic Banana Bread 

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low-fat yogurt
• 1 teaspoon vanilla extract
• Cooking spray

Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter loaf pan coated with cooking spray. Bake at 350° for 1 hour. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Recipe: Banana Chia Pudding

• 1 ½ cups vanilla-flavored flax milk
• 1 large banana cut in chunks
• 7 tablespoons chia seeds
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/8 teaspoon sea salt

 Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender, blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

Eating 101: SuperFoods for Summer

With all of the great summertime crop shares and farmer’s markets, the summer months are the best time to stock up on great and fresh superfoods.

These summertime fruits and vegetables contain high amounts of “keep-you-full” fiber, and essential vitamins like A, C and E.  These foods can be eaten alone, or added to smoothies, salads, sandwiches, or can even be the star of your seasonal barbeque.

They are:

• Kiwi
• Asparagus
• Watermelon
• Strawberries
• Blueberries
• Cherries
• Eggplant