Weight Management and Nutrition Counseling
Labor Day is coming and sometimes there is nothing like a good classic. Try this macaroni salad for yourself! You can substitute vegan mayonnaise if following a vegan lifestyle. You can also add more vegetables if you want a more rich vegetable taste! I love using frozen peas for that crunchy snap. Happy cooking!
https://www.allrecipes.com/recipe/81108/classic-macaroni-salad/
Many people wonder how much protein they should be eating. The following website has a great chart for your reference. There are many vegetarian/vegan options for protein to choose from. Now on the market there are many alternative meats such as, Beyond Beef ā¢ or Impossible ā¢ for example, that are catching the eye of many. Making sure you are eating a wide variety of proteins throughout the week and combining them with vegetables and carbohydrates complete a healthy diet and meal plan.
https://www.eatright.org/food/nutrition/dietary-guidelines-and-myplate/how-much-protein-should-i-eat
Today is the perfect Saturday afternoon for canning. The garden has rapidly started producing fresh ripe tomatoes that are perfect for sandwiches and pretty much anything you love tomatoes in. Please check out this recipe below and get started on canning! This was our first attempt and was pretty easy following the recipe. Make sure you have all the materials required so that things will go smoothly for you. Enjoy!
What a perfect year for canning, right? When staying at home why not try canning! Many people this year have decided to grow a garden. Even if you have not you can use nice fresh produce from your grocery store. Here are two recipes for blueberry plum jam and pickled jalapenos I found on the internet. The below pictures are my attempts at these recipes. It was pretty easy to do but does a bit of time. Having the right sized jars and also the right tools is important. Most grocery stores have these items in their canning aisle. Give them a try for yourself!
The year of 2020 has been a time for trying new things for many families. Trying to make things from scratch and finding new recipes seems to be a new trend. I have found so many new recipes and have tired to make many things from scratch. One such thing is fresh baked bread. I used this recipe but it took me a time to two to make it perfect. I suggest trying 1 Tbsp. of sugar when proofing the yeast. Mix it well and it will froth up nicely. The yeast feeds off the sugar and makes the bread super fluffy. I also subbed out the honey for brown sugar which also tastes great. Vegan options also would be to use vegan butter for regular butter. Enjoy a nice slice of fresh baked bread with your favorite topping. More to come on fresh made jams.
Healthy fats come from many sources. Depending on your diet you may have chosen to eliminate meat or oils, for example. Whichever source your favorite, you can get healthy benefits from eating them. Please click on the links below to learn more! Some of my favorites include avocado toast and guacamole.
https://www.eatright.org/food/nutrition/dietary-guidelines-and-myplate/choose-healthy-fats
This summer is the perfect time to try a new tomato recipe. Many people grow their own, buy canned/jarred tomatoes, or get them fresh from the grocery store. Every year I have grown tomatoes and getting ready for the big harvest. I will try canning for the first time. Tomatoes have lots of vitamins and minerals and are a great addition to many dishes. I use a lot in Indian cooking such as Aloo Gobi or Rajma.
https://www.bonappetit.com/recipes/slideshow/tomato-recipes-slideshow
Recently we received some fresh cantaloupe from a patient’s garden and was very excited to try it. There are many vitamins, minerals and health benefits in every bite. Summertime is the perfect time to try different types of new fruits and vegetables. Give cantaloupe a new spin and try it in a smoothie, salad or any new creation you can think of!
Many people today support Vegan, Vegetarian and Plant-based lifestyles. I myself am Vegetarian and try to use many plant-based substitutions every day. I like soy milk in my Starbucks drinks and like the new coconut milk drinks they have on the menu. There are many to choose at most coffeehouses and have found several brands the in the grocery stores to choose from. Here is a list of the most common for you to learn about.
This year we are growing a square-foot garden but didn’t do any squash. We decided to do tomatoes, jalapenos, green and red peppers, corn and peas. The previous year we grew pumpkins but to our surprise it took over everything and we ended up with 35 colorful pumpkins. Thus, we have decided only to grow if we have ample room, I would need to move to the country for that! I was fortunate to have a patient bring in some yellow squash and zucchini and decided to make dinner that night and use them.
This is the recipe I created and didn’t use any source online to post here:
You can omit the oil for fewer calories. I added Quorn Meatless Pieces for protein. I sauteed all of this together until slightly brown and Al dente. I then poured 1 small jar of Prego pasta sauce into the pan and heated. While doing all of this I started boiling my Gluten Free Fettuccine pasta (10 oz) in salted water, drained it and placed on a plate. I then topped the pasta with the squash and zucchini sauce. It tasted fresh and very tasty for a hot summer day.
Please enjoy this recipe and try it for yourself.
This portion served 3:
Calories: 536, Fat 8.3 grams, Total Carbs 102, Protein 17.1 grams