Monday, 4 November 2013

Free diabetes handout, holiday plate guide, holiday to-go recipes, holiday presentations and more

CFFH Fresh Start Monday

Dear Usman,

Good morning! Thank you for all of the wonderful requests last week. One was for resistant starches and we are working on an article and handout. Another request is for wall clings for patient rooms and we have added one to the store.

I bet you can't believe the holidays are right around the corner. We have a holiday plate guide, calendar links and recipes below. November is also diabetes awareness month and there is an excellent free handout for diabetes and fiber, here, too.

Keep your requests and feedback coming!

This week:

Diabetes Handout: Fiber and Blood Sugar by Jill Weisenberger, MS, RD
Healthy Holiday Plate
Holiday Recipes to Go (bring these to a party)
Holiday Calendar
Nuggets

Free Handout: Fiber and Blood Glucose for Diabetes

Fiber and Blood Glucose for Diabetes Management

Fiber is good for digestion and so much more. People who eat a lot of fiber-rich foods have a lower risk of developing diabetes, coronary heart disease, stroke, high blood pressure, and obesity. In fact, people with the highest fiber intakes are 29% less likely to develop type 2 diabetes than those with the lowest intakes of fiber.

Get the free handout now.

Pumpkin Tips

Here’s one of my favorite recipes, all ready to build a balanced plate for Thanksgiving.

Get the recipes and Healthy Holiday Plate guide now.

Holiday Presentations

We interviewed health and nutrition professionals about holiday weight gain and found that the three top areas of concern for staying trim during the holiday season are (in order of importance):

1. Maintaining exercise schedule

2. Avoiding too many calories from parties and foods

3. Eating healthfully “on the run” with a busy schedule

Here are their creative education ideas to help combat the “holiday waist”:

Susan Davis Allen, MS RD, plans to send quick, informative tips everyday throughout the holidays, including quick little facts or simple healthful recipes.

Many are conducting cooking and food demonstrations – here are some of the best ideas:

• Jill Davidson is conducting a variety of timely cooking demonstrations: Healthy, Hearty Soups, Holiday Appetizers and Gifts of Health. We thought they were right on target for combating the biggest hurdles for staying lean throughout the holidays!

• Amy Kubal, MS, RD, offers handouts and samples of healthy recipes in the cafeteria.

One dietitian who works in a dialysis center will have her staff cook a full renal-friendly holiday meal and provide the recipes for what they serve. They like to show their patients that they can eat food that tastes good and is healthy for them.

Chris Loudon shows individuals how to make a better egg nog with nonfat egg substitute, skim milk and flavor extracts, for traditional flavor without the calories. She also makes a lowfat spinach dip with vegetables for dippers, and items made with cranberries.

Jennifer Watson conducts a healthy cooking class focusing on desserts for the holidays. Along the same lines, Kristen N. Roscioli provides recipes and more healthful baking ingredient substitutions to clients.

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!

Holiday Recipes To Go

Holiday Rice Salad

Serves: 10 | Serving Size: 1/2 cup

Ingredients:

1 tablespoon olive oil
1 orange - zest and juice
2 tablespoons cider vinegar
Black pepper to taste
Pinch ground nutmeg
4 cups cooked brown rice
1/2 cup dried cranberries
1 red apple, cored, chopped
1 cup chopped celery
4 sprigs parsley, chopped
1/4 cup pecan pieces, toasted

Directions:

Combine the olive oil, orange zest, orange juice, vinegar, pepper, and nutmeg in a bowl.
Add the rice, cranberries, apple, celery, parsley and pecans. Toss all together. Chill until ready to serve, up to 24 hours.

See the full recipe and nutrition analysis here.

Cauliflower Torte

Serves: 8 | Serving Size: 1 slice
Total Time: 17 min | Prep: 5 min | Cook: 12 min

Ingredients:

1 potato
1 head cauliflower
vegetable oil spray
parmesan cheese
black pepper
paprika
Italian seasoning
extra virgin olive oil

Directions:

Slice a potato in paper thin slices and place in a circular fashion in a round glass baking dish. Sprinkle the potato with the Parmesan cheese. Core the cauliflower and cut into florets. Place the florets on top of the potato slices. Sprinkle the florets with olive oil, paprika, black pepper and Italian seasoning.
Bake the "torte" for 9 minutes, covered, in the microwave. Finish for 5-10 minutes in a 425 oven. Allow to cool briefly then slice into wedges. Serve hot.

Chef's Tips:

Use a sprinkle of lemon on top of the cauliflower for more flavor.

See the full recipe with nutrition analysis here.

NUGGETS OF THE WEEK

Holiday Secrets Book