Be Smart, Eat Well, Get Healthy Sun, 15 May 2005 13:02:08 -0500 https://web.extension.illinois.edu/cce/eb409/rss.xml Celebrate National Salad Month https://web.extension.illinois.edu/cce/eb409/entry_13904/ Fri, 03 May 2019 00:46:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13904/ May is National Salad Month! Let's celebrate by eating more salads! If you are trying to eat healthier, salad is often our "go to" when ordering at a restaurant. It sounds healthy, right?

Restaurant entree salads are not always the best choice. Some can weigh in at over 1100 calories! Read the description carefully: fried chicken? In a salad? Really?

Watch for salads loaded with bacon, cheese, dried fruit, and croutons. Opt for one of two of these delicious add- ins—not all of them.

And then there is the dressing! I often eat salads and have struggled with the dressing dilemma. I tried the low fat bottled dressings and did not like them; in fact, I quit salads altogether back in the low fat diet craze days. Now there is new research suggesting that in order to get all the nutrients from the veggies in your salad, you need to use dressing that contains oil. This is great news for me—I love a good vinegar and oil dressing.

An article, published in the American Journal of Clinical Nutrition, cited research done by Wendy White, an associate professor in food science and human nutrition at Iowa State University. White's study suggests eating salad greens and vegetables with added fat—in the form of soybean oil—enhances the absorption of various micronutrients that promote human health.

The study indicated that salad vegetables dressed with oil aided in the absorption of several micronutrients: alpha and beta carotene, lutein, and lycopene; two forms of vitamin E and vitamin K; and vitamin A. White said better absorption of these nutrients promotes a range of health benefits, including cancer prevention and eyesight preservation.

This is great news for salad lovers, but be careful not to overdue a good thing. The average adult needs approximately 2 tablespoons of fat each day—so enjoy your salad dressed with vinegar and oil—but do not make the lettuce float!

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SPRING CLEANING https://web.extension.illinois.edu/cce/eb409/entry_13873/ Fri, 12 Apr 2019 10:19:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13873/ The birds are chirping the flowers are blooming—Spring is here! Makes you want to roll up your sleeves and get to it! Time for Spring cleaning! I'm not talking about digging into your closets and under your bed—ferreting out the dust bunnies and donating unused items "Kondo" style—although it is a good idea. I'm talking about Spring cleaning your pantry!

Clean eating or "spring eating" (my term) is a meal plan wherein you eat less processed foods, more fruits, veggies, beans, nuts. Spring eating means paying attention to the nutrient content of your foods (read labels) and in addition to paying attention to what goes into your mouth, get enough sleep and physical activity. Good friends, laughter and having a purpose round it all out to make for a long and happy life. www.mayoclinic.org

So, how are we going to do that?

Take a look in your pantry:

  • All those winter-time comfort snacks (cookies, chips, etc) need to go
  • Think light and bright when you are planning meals (dark colored fruits and veg—meat and cheese as flavorings not the star of the show)
  • Get outside—clean up your yard, go for a walk, plant a garden
  • Plan a lunch date with an old friend, visit with your neighbors

In essence—get out there and smell the roses/daffodils/tulips—they are blooming NOW! Don't waste this precious opportunity to improve your health.

Be Smart, Eat Well, Get Healthy

Go to https://www.fruitsandveggiesmorematters.org/ for some great recipes or try the one below:

I will be demonstrating this recipe on Monday, April 15th-- https://www.facebook.com/events/466170507256932/

Sautéed Radishes

1 tablespoon butter or vegetable oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
Salt and coarsely ground black pepper
1 tablespoon chopped fresh dill (optional)


1. In nonstick 12-inch skillet, melt butter or oil. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 14 to 15 minutes or until radishes are fork-tender and lightly browned.

2. Remove skillet from heat; toss radishes with dill and transfer to warm serving bowl.

  • NUTRITIONAL INFORMATION Calories: 45,Total Fat: 3 g, Saturated Fat: 1 g ,Cholesterol: 0 mg,Sodium: 210 mg, Carbohydrates: 4 g, Fiber: 2 g, Protein: 1 g
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Add Some ZIP to your Winter Meals https://web.extension.illinois.edu/cce/eb409/entry_13792/ Fri, 15 Feb 2019 10:03:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13792/ In the bleak midwinter, frosty wind made moan,

Earth stood hard as iron, water like a stone;

From: In the bleak midwinter by Christina Rossetti

February is dull and dark and cold…..but at the same time full of promise. The earth is beginning to tilt toward the sun and every day the sun shines in February the snow and ice melt---it's true---there are more icicles in February than any other winter month—that is because the ice/snow is melting. Hurray!

Let's turn our attention towards the sun and the promise of warm days ahead. February is American Heart month and with heart disease the leading cause of death in the US, we need to take care of our hearts.

We know we need to eat more fruits and veggies—but this time of year the "fresh" isn't so—and we might be tired of the canned and frozen. How can we add a little zip to our meals?

How about citrus? It is in season right now—the grapefruits and oranges are at their peak in the winter. Yes, I know I always talk about the miles on our produce, but citrus is a bit different. #1—We can't grow citrus here. #2. The thick skin of the fruit protects it from the degradation that we see in other produce. So buy the grapefruit from Texas and the oranges from Florida—great sources of vitamins A & C, folate, potassium and fiber---they are super foods! Some recent studies indicate that citrus can be a good source of cancer fighting phytochemicals.

Think savory—try this:

Grapefruit Vinaigrette: Whisk together 1/3 cup fresh grapefruit juice, 1/2 cup extra virgin olive oil, 2 teaspoons honey mustard and 2 teaspoons chopped fresh thyme or parsley; season to taste with salt and freshly ground black pepper. Serve over salad, fish or chicken. Use as a marinade, toss over roasted beets and feta cheese in a salad,

Be Smart, Eat Well, Get Healthy

For more ideas go to:

https://www.fruitsandveggiesmorematters.org/top-10-ways-to-enjoy-oranges

https://eatfresh.org

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Too Much! https://web.extension.illinois.edu/cce/eb409/entry_13672/ Mon, 12 Nov 2018 15:25:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13672/
Food waste is a problem in America, in fact, according to USDA we throw out 40% of the food we bring into our houses. And the perfect example is our holiday table. Laden with twice as much as we need—buckling under the weight of enormous serving platters. Our overindulgence; our thankful abundance is straining both our waistlines and our landfills!

The home cook's mantra is, "I don't want to run out"---well, running out and making twice the amount needed are two very different things. Let's think about this before we cook, before we shop, before we make our grocery lists.
  • Shop your freezer and pantry first; if stored properly frozen and canned foods are good for a year
    • Did you buy cranberries or nuts after the holidays and freeze them?
    • Do you have chicken or turkey broth in your freezer or pantry?
  • Think about portions: do NOT over buy(click on the picture)
Thanksgiving is a Great Time to Start Reducing Food Waste with Friends & Family]]>
FALL is for…foraging? https://web.extension.illinois.edu/cce/eb409/entry_13629/ Fri, 26 Oct 2018 17:48:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13629/  

We often think of springtime when we hear the word, foraging. But actually, fall is a great time to eat nature's bounty! Look around—fall is the harvest season. Trees bear fruit, grains yield seeds, and plants produce starchy tubers. Nature is providing food for the winter, not only to plants and animals but also to us---if we train our eyes. What is "out there"?

Here are some common fall wild foods to try:

  1. Wild Grapes –make jam or juice or eat them raw—look for curly tendrils at the end of the vines
  2. Rose Hips: the fruit of the rose—look for a berry-like fruit on rose bushes---eat them raw or steep for tea, high in vitamin C
  3. Persimmons—best after a frost—hard to separate the pulp from the seeds but so worth it—use in place of pumpkin in recipes
  4. Sumac—fuzzy red berries on the branches of the sumac bush make a lemonade type drink when steeped in water
  5. Wild garlic and onions—taste just like their commercial counterparts—make sure you've harvested the real deal by noting the trademark smell
  6. Sassafras—look for the tree that has 3 distinct types of leaves (oval, mitten, 3 lobed)—the roots make good tea, twigs when steeped yield a citrus type drink and dried leaves are an ingredient in Cajun recipes
  7. Hickory nuts and black walnuts---an acquired taste, a challenge to harvest but many fans will tell you worth the effort
  8. Acorns—yes—the squirrels are on to something—soak and re-soak to diminish bitterness caused by tannin—then roast or add to stews, or eat raw
  9. Hedgehog Mushroom ,Hen of the Woods Mushrooms, Lions Mane Mushrooms—please go with an expert, do the research before eating any wild fungus!

So, go outside, tromp in the woods and gather yourself an interesting feast!

Try this recipe—Let me know how you liked it!

Acorn Pancakes


  • One egg
  • 1 tsp. oil
  • 1 tsp. honey or sugar
  • ½ cup leached and ground acorns
  • ½cupcornmeal
  • ½ cup whole wheat or white flour
  • 2 tsp. double action baking powder
  • ½ tsp.salt
  • ½cupmilk

Break egg into bowl and add all ingredients, beating to create a batter. If batter is too thick, thin with additional milk. Pour batter onto hot, greased griddle and cook slowly until brown. Flip to brown opposite side. Serve with butter and syrup or jam—and enjoy!

Source:Texas A&M University AgriLifeExtension

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Pumpkins! https://web.extension.illinois.edu/cce/eb409/entry_13628/ Mon, 08 Oct 2018 17:34:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13628/ What is a sure sign of fall? You might think: leaves, bonfires, football? No! It's pumpkin spice! The flavoring is everywhere: cereals, cookies, tea, syrup and even cheese and dog treats! Just what is this mixture that America has fallen in love with? A combination of common spices; cinnamon, nutmeg, ginger, allspice and cloves. Sometimes it does not even include pumpkin!

Now, I like pumpkin and I like the spicy scent of pumpkin spice, but I'm not ready to have it mixed in with my cheese. I do, however, like soup, pie, cookies, dip, pudding—you get the picture. This humble squash is high in Vitamins A & C, Potassium and fiber and has no fat or sodium. This super food can be served sweet or savory. You can buy it canned (probably grown right here in Illinois—the country's largest producer of pumpkins) or cook your own.

To cook your own, it's best to buy a "pie pumpkin", my current favorite, thanks to Ken Brooks from Papa's Produce, is Winter's Luxury. It is the best tasting pumpkin I've ever eaten. Jack o lanterns are great for carving (Native Americans dried the flesh and wove them into floor mats), not so much for eating.

Visit your Farmers Market or local pumpkin patch to purchase a cooking pumpkin and get ready for a treat! The taste will be much more subtle and sweeter than the canned variety. When purchasing pumpkins estimate 1 pound of raw pumpkin to yield 1 cup cooked pulp.

To make your own pumpkin puree:

  1. Wash the pumpkin
  2. Cut around the pumpkin top to bottom, leaving you with 2 halves
  3. Scoop out the seeds and stringy pulp (save the seeds to plant next year and roast a few for snacks)
  4. Cut the pumpkin into manageable pieces
  5. Place cut side down on a parchment or tin foil covered baking pan
  6. Cook 45-60 minutes at 350° or until fork tender
  7. Remove from oven, cool and scrape out pulp, process in a blender or food processor
  8. Use immediately or label and freeze in freezer bags

For more info, recipes and interesting facts go to: https://extension.illinois.edu/pumpkins

Here are some of my favorite recipes:

Pumpkin Peanut Butter Dip

¾ cup canned pumpkin

¾ cup peanut butter

1-4 Tbsp. brown sugar, to taste

1 tsp. vanilla

Mix all ingredients until well blended and serve with graham crackers, bread, apple slices, celery sticks, etc.

Nutrition Facts (per 1 Tablespoon) - Calories 50 ~ fat 2.5 g ~ calories from fat 20 ~ sodium 25 mg ~ total carbohydrate 7 g ~ fiber 0 g

Roasted Pumpkin Seeds

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250.

Stir after 30 minutes. Bake 1/2 - 1 hour more or until crunchy.

*Squash seeds may also be used.

Pumpkin Pancakes


1 cup all-purpose unbleached flour

1 cup whole wheat or oat flour

2 tsp. baking powder

½ tsp. salt (optional)

2 TBLSP brown sugar

1 tsp. pumpkin pie spice

¾ cup canned pumpkin

1 ¾ cups skim milk

1 tsp. vanilla

3 TBLSP vegetable oil

4 egg whites slightly beaten


  1. Combine dry ingredients in a large bowl
  2. In another bowl mix together pumpkin, milk, vanilla, oil and eggs
  3. Add liquid ingredients to dry, mixing only until all dry ingredients are moistened
  4. Spoon batter, by ¼ cup, onto greased preheated skillet
  5. Cook pancakes until bubbly, turn and continue cooking until golden brown
  6. Serve warm with sugar free syrup or warm canned fruit

Nutrition facts ( per 2 pancakes)-calories 210~fat 7g~sodium 300mg~total carbohydrate 30g~ fiber 3 g

Pumpkin Maple Sauce

1 cup maple syrup

1/4 tsp. ground cinnamon or pumpkin pie spice

1 1/4 cups pumpkin

Mix together until well blended. Heat and serve over pancakes.

Pumpkin Pudding

1 large (5.1 ounces) package instant vanilla pudding mix, sugar free

1 can (15 ounces) pumpkin puree

1/2 teaspoon pumpkin pie spice or cinnamon

Mix together, then add 1 cup skim milk

Serve with apple slices or whole grain crackers

Pumpkin Soup

1 cup onion, finely chopped

1 garlic clove, minced

2 TBSP vegetable oil

2 cups chicken broth

¼ tsp pepper

½ tsp ground nutmeg

2 cups evaporated milk (fat free)

2 cups (1 15 oz can of pumpkin)

Saute' onion and garlic in oil

Add broth and seasoning, bring to a boil

Cover and reduce heat, simmer for 15 minutes

Combine evaporated milk and pumpkin then add to soup

Cook stirring constantly until heated—DO NOT BOIL

150 calories, 4.5g fat, 930 mg sodium, 19g carbohydrate

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recipes for meals in the field https://web.extension.illinois.edu/cce/eb409/entry_13602/ Wed, 19 Sep 2018 15:30:00 +0000 https://web.extension.illinois.edu/cce/eb409/entry_13602/ CINNAMON APPLES

1 tablespoon butter

4 apples, peeled, cored, and cut into 1/2-inch slices 1 teaspoon cinnamon

1/4 cup maple syrup

Melt butter in large skillet.

Add apples and cinnamon. Cover and cook, stirring occasionally, 5 minutes or until apples are tender.

Stir in syrup and heat through before serving.

NUTRITION FACTS (per serving) - Calories 80 ~ fat 2 g ~ calories from fat 18 ~ sodium 15 mg ~ total carbohydrate 17 g ~ fiber 1 g

Presented at Kirby's Kitchen (Piatt Co) for UI Extension, 2014

SKILLET SPAGHETTI

1 pound ground beef or turkey

1 (28-ounce) jar of spaghetti sauce 1-1/2 cups water

8-ounce spaghetti pasta, broken in half, uncooked 1/2 cup grated parmesan cheese

1. In a 12-inch skillet, cook meat until brown. Drain fat and return meat to pan.

2. Add spaghetti sauce and water and stir to combine. Bring to a boil.

2. Add spaghetti and stir into sauce.

3. Reduce heat and cover. Cook for 20-25 minutes, stirring

frequently. (Add more water if the mixture appears too dry.)

4. Serve with cheese.

NUTRITION FACTS (per serving) - Calories 280 ~ fat 6 g ~ calories from fat 50 ~ sodium 620 mg ~ total carbohydrate 45 g

~ fiber 4 g

BAKED PESTO CHICKEN

1 pound boneless, skinless chicken breast 1/2 cup prepared pesto

1 large tomato, sliced

1/2 cup shredded reduced-fat mozzarella cheese

1. Preheat oven to 400°F. Grease an 8x8-inch baking dish.

2. Cut each chicken breast in half. Place in a bowl and toss with pesto. Place chicken into baking dish and cover with foil.

3. Bake 20-25 minutes or until chicken reaches a minimum temperature of 165°F.

4. Remove foil. Top chicken evenly with tomato slices and

cheese. Bake uncovered 3-5 minutes or until cheese is melted.

NUTRITION FACTS (per serving) - Calories 320 ~ fat 16 g ~ calories from fat 144 ~ sodium 500 mg ~ total carbohydrate 5 g ~ fiber 1 g

Presented at Kirby's Kitchen (Piatt Co) for UI Extension, 2015

CHICKEN TORTILLA PIE

2 cups shredded cooked chicken breast 1/4 cup Fresh Salsa (or bottled)

1 cup black bean dip

4 (8­inch) multigrain flour tortillas

1/2 cup (2 ounces) reduced­fat shredded Monterey Jack cheese Cooking spray

1. Preheat oven to 450°F.

2. Combine chicken and salsa in a medium bowl.

3. Spread 1/4 cup black bean dip over each tortilla. Top each evenly with chicken mixture and 2 tablespoons cheese. Stack tortillas in bottom of a 9­inch springform pan coated with cooking spray. Bake at 450° for 10 minutes or until thoroughly heated and cheese melts.

4. Remove sides of pan. Cut pie into 4 wedges. Serve immediately.

NUTRITION FACTS (per serving) - Calories 380 ~ fat 11 g ~

calories from fat 99 ~ sodium 660 mg ~ total carbohydrate 29 g ~

fiber 12 g

Adapted from Cooking Light

SAUSAGE AND BARLEY SOUP

6 ounces turkey breakfast sausage

2 1/2 cups frozen bell pepper stir-fry 2 cups water

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

1/4 cup uncooked quick-cooking barley

1 cup coarsely chopped fresh baby spinach

1. Heat a large saucepan over medium-high heat. Add sausage and cook 3 minutes or until browned. Remove from heat.

2. Place stir-fry and 2 cups water in a blender; process until smooth.

3. Add stir-fry puree, tomatoes, and barley to sausage in pan. Bring mixture to a boil. Reduce heat and cover. Simmer 10 minutes.

4. Stir in spinach; cook 1 minute or until spinach wilts.

NUTRITION FACTS (per serving) - Calories 145 ~ fat 4 g ~ calories from fat 36 ~ sodium 493 mg ~ total carbohydrate 18 g ~ fiber 3 g

PEACHY BREAD PUDDING

1/4 cup sugar substitute

1/2 cup brown sugar

3/4 cup low-fat baking mix

2 eggs, beaten

2 tsp. vanilla or almond extract

1 Tbsp. melted trans fat-free

margarine

2/3 cup low-fat milk

2 cups peach slices

1 tsp. cinnamon

Nonstick cooking spray

1.Spray slow cooker insert with non-stick cooking spray.

2.Combine sugar substitute, brown sugar, and baking mix.

3.Stir in eggs and extract.

4.Blend in melted margarine and milk.

5.Add peaches and cinnamon.

6.Pour into slow cooker.

7.Cook on Low for 6 hours.

Nutrition Facts: (Amount Per Serving) 180 calories, 4.5g total fat, 2g saturated fat, 60mg cholesterol, 190mg sodium, 32g total carbohydrate, 1g dietary fiber.

APPLE BROWN BETTY

4 cups small whole wheat bread cubes

1/3 cup melted butter or margarine

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup firmly packed brown sugar (can use sugar substitute)

1 can apple pie filling (lite)

 

Mix bread cubes with butter, spices and brown sugar. Chop apples into 1 inch pieces. Grease slow cooker crock. Place bread cube mixture on bottom of crock, top with apples. Cover and cook on high 1-1 ½ hours. Or until apples are tender. Serve with whipped cream or ice cream.

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