Fad diet update, Greek yogurt Greek style, 3 recipes plus November tips

Dear Usman, Good morning! I bet you have a favorite yogurt flavor. Could it be blueberry, cherry or Boston cream pie? Apparently, the Greeks also have a favorite flavor and Elena Paravantes, RD, surprised us with her update about the Greek's flavor preference in this issue. Jill Weisenberger, MS, RD, has a report on a TV fad diet called the wheat belly diet. See her report and tips below. If you love pumpkin we have easy ways to use more in your kitchen. Plus there are recipes for two of our most favorite vegetable soups. These soups are easy to make and are also a good idea for trick or treaters if you need a fast, easy meal before the sun goes down. Keep your requests and feedback coming! This week: Greek Yogurt Soup Recipes Pumpkin Cooking Tips Fad Diet Update How Do the Greeks Eat Greek Yogurt? Did you know that Greeks are purists when it comes to their yogurt? Plain yogurt is still the bestseller in the Greek market. After meals, many Greeks serve a platter of yogurt that is passed around, family-style, with each person helping themselves. So yes, yogurt is great served plain, and the Greeks are very fond of it that way. However, plain is not the only option. If you’d like to dress your yogurt, try some of these other approaches -- they’re all common in Greece... With honey and walnuts With fruit preserves and fresh fruit With beets for a traditional salad As an accompaniment to grilled meats For dips like ttzatziki (yogurt with garlic and cucumber) or melitzanosalata (eggplant and garlic with yogurt) By Elena Paravantes, RD, excerpted from Communicating Food for Health Newsletter Here is a delicious recipe for Apple Ambrosia using Greek Yogurt 7 Lessons from The Yogurt Showroom Pumpkin Tips Just one-half cup of canned pumpkin provides 4 grams of fiber, no fat or cholesterol, and only 50 calories. Pumpkin also has more beta-carotene per serving than any other commonly eaten food. Your body converts beta-carotene to vitamin A, and that may protect against heart disease and some cancers. But how can you incorporate more pumpkin into your diet? Try these fun tips! See this fun recipe for Witch's Slaw, making witches hats with cabbage. Fad Diet Update The Plan: Wheat Belly Eating Plan The Claim: Eliminating wheat is the holy grail of weight control. The Scoop: The diet described in this book is a low-carbohydrate diet. These diets tend to result in more rapid initial weight being dropped when compared to other eating plans. However, they do not result in greater weight control over time. Giving up wheat could lead to either a more healthful diet or a poor diet, depending on the foods replacing wheat products. For example, if you trade wheat-containing junk foods like cookies for wheat-free varieties, your diet has not improved. If you trade those foods for fruits and vegetables, you will have a more healthful diet and will likely consume fewer calories, which will then cause a loss of weight. You’re better off eating fruits, vegetables, and whole grains. By Jill Weisenberger, MS, RD, CDE, excerpted from Communicating Food for Health Newsletter Here are some exciting links to perk up your November:   November Calendar November Recipes November Clipart Cheers and have a great week...   Judy Doherty, PC II Publisher 800-462-2352 Just call or hit reply to this email if you need anything. We love feedback and requests! Soup Recipes: Classic Split Pea Soup Serves: 8 | Serving Size: 1.25 cups Ingredients: 2 cups split peas 8 cups water (or more) 1 bay leaf 1/4 teaspoon salt 2 cups chopped carrots 1 cup chopped celery 1 cup chopped onion 1 large potato, diced 1 teaspoon thyme leaves 1/2 teaspoon pepper Directions: Combine split peas, water, bay leaf and salt in a large kettle. Bring to a boil, reduce heat and simmer for 2 hours. Stir occasionally and check to make sure there is enough water and that the split peas do not stick. Add more water if it becomes too thick. Add the remaining ingredients and continue to simmer until the vegetables are tender, about 30 minutes longer. See the full recipe and nutrition analysis here. This recipe can cook in a slowcooker by day and be ready in the evening on a busy day. Pomodoro Tomato Soup Serves: 6 | Serving Size: 1 cup Ingredients: 1 tablespoon olive oil 1 tablespoon minced garlic 1 onion, diced 1 carrot, peeled and diced 2 stalks of celery, diced 1 can low-sodium chicken broth 2 cups diced pomodoro tomatoes, no added salt 1 cup water 1 tablespoon chopped basil 2 bay leaves Dash granulated garlic Black pepper to taste Directions: Sauté the garlic, onion, carrot and celery in the olive oil in a Dutch oven pan over medium heat until golden, about 2-3 minutes. Add the rest of the ingredients and bring to a boil. Cover the pan, reduce heat to simmer and simmer until the veggies are tender over low heat, about 15 minutes. Puree with hand held blender or in blender or food processor - taking care that the soup is hot and you don't want to splash it on you. Serve soup hot in a bowl - we sprinkled with a bit of Parmesan cheese. See the full recipe with nutrition analysis here. NUGGETS OF THE WEEK MyPlate Holiday Poster Deal Price Discount + FREE SHIPPING $12  33% Home Run Cooking Books - Case of 12 Deal Price Discount + FREE SHIPPING $99  58%

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