Recipes in this issue - click here to search more.
Lean Turkey Chili
Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
This filling chili is packed with vitamins, minerals, and fiber.
Ingredients
Vegetable oil cooking spray
1 cup chopped onion
2 cloves garlic, minced
1/2 bell pepper, chopped
1/2 jalapeno pepper, seeded, chopped
1/2 pound extra-lean ground turkey breast
2 15-ounce cans of diced tomatoes, no-salt-added
1 15-ounce cans kidney beans, drained
1 teaspoon granulated garlic
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon dried oregano
Instructions
Generously spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the onion until golden, about 1 minute. Add the green pepper and sauté briefly. Add ground turkey and cook until brown.
Add the rest of the ingredients and bring to a boil. Simmer about 8 minutes.
Chef's Tips: Serve this chili with rice, pasta, or a baked potato.
Nutrition Facts
Calories
214.72
Fat
2.04 g
Sat. Fat
0.46 g
Carbs
30.77 g
Fiber
9.33 g
Net carbs
21.47 g
Sugar
9.51 g
Protein
21.56 g
Sodium
616.83 mg
Cholesterol
31.18 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Winter Green Super Soup
Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
35 Min
Total time
40 Min
Broccoli, greens, and leeks make a super soup with great flavor and an impressive array of nutrients. This soup is guaranteed to disappear quickly!
Ingredients
1 onion, diced
2 teaspoons garlic, minced
2 tablespoons extra virgin olive oil
1/2 leek, washed, sliced
3 potatoes, cubed with skin on
1 quart low-sodium broth (vegetarian or chicken)
1 cup arugula
1 cup spinach, raw
1 bay leaf
1 teaspoon dried thyme
2 teaspoons Italian seasoning
Black pepper to taste
4 cups fresh broccoli florets
1/2 cup chopped parsley
1 cup water
1 can evaporated skim milk or fat-free half-n-half
Instructions
Sauté the onion and garlic in the olive oil over medium heat in a large Dutch oven or non-stick wok. Cook until it is lightly golden, about 3 minutes.
Add the leek, potatoes, broth, arugula, spinach, and seasonings and simmer over low heat, covered, for about 20 minutes.
Add the broccoli and parsley; cover and simmer on low for another 15 minutes.
Add a little water and a can of evaporated skim milk. Purée in the blender.
Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.
Nutrition Facts
Calories
141.5
Fat
4.57 g
Sat. Fat
0.79 g
Carbs
21.64 g
Fiber
3.79 g
Net carbs
17.83 g
Sugar
2.48 g
Protein
5.89 g
Sodium
64.69 mg
Cholesterol
0.01 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Image “Diet and Exercise” for the Month - Download to Use
As we welcome 2024 and a new year, it is often fun to contemplate where we have been and where we are going on our food, health, and nutrition education journey. The nutrition research, as we have seen over numerous years of Dietary Guideline reviews and in the present 2020-2025 edition, has corroborated a whole-food, plant-based, minimally-processed diet that is low in added sugar, salt, and processed fat especially with regards to trans fat and saturated fat.
What are your resolutions for the new year? What are your clients planning on doing to improve their health? Here at Food and Health Communications, we want to make setting and achieving your goals as easy as possible. That's why we've developed so many great resources just for you. Today we'd like to highlight a few of our favorites, all of which will help you and your clients make and keep your 2013 resolutions.
How will you help your clients turn their resolutions into solutions? MyPlate offeres 2 key tips: focus on long-term solutions instead of quick fixes, and encourage self-assessment resources. Let's take a look at each one in more detail, shall we?
MyPlate recommends 2 strategies for successful improvements to eating habits and lifestyle: focusing on long-term solutions instead of quick fixes, and self-assessing periodically. The post Resolutions into Solutions provided an introduction to these approaches, and now we'd like to go into more depth about those self-assessment resources...
The new year is just around the corner, and resolutions abound! Here's a guide that features 3 simple tips for building a healthier future. Share it with your clients today, and don't miss the free handout hiding at the bottom of this post!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
January 2024 Newsletter and Toolkit
January 2024 Newsletter and Tools for Premium Food and Health Communication Members:
Table of Contents:
Read-offline PDF newsletter
White label newsletter
Shareable articles and handouts are below
Special member-only discounts - use WOW20 for 20% off on all renewals or WARMUP15 for for 15% off and free shipping at Nutritioneducationstore.com.
Member-only recipe database - lots of new recipes for holidays and fall!
Member-only handout library: Over 50 new handouts added plus new categories for stress and sleep
Member-only PowerPoint library: Functional Foods show added to nutrition folder
How-to: Check out the new tutorials for using all member tools
Give us feedback and requests
Tools and Content for December
Recipes in this issue - click here to search more.
Lean Turkey Chili
Ingredients
Instructions
Nutrition Facts
Calories
214.72Fat
2.04 gSat. Fat
0.46 gCarbs
30.77 gFiber
9.33 gNet carbs
21.47 gSugar
9.51 gProtein
21.56 gSodium
616.83 mgCholesterol
31.18 mgDid you make this recipe?
Winter Green Super Soup
Ingredients
Instructions
Nutrition Facts
Calories
141.5Fat
4.57 gSat. Fat
0.79 gCarbs
21.64 gFiber
3.79 gNet carbs
17.83 gSugar
2.48 gProtein
5.89 gSodium
64.69 mgCholesterol
0.01 mgDid you make this recipe?
Image “Diet and Exercise” for the Month - Download to Use
New Year’s Tool Kit
As we welcome 2024 and a new year, it is often fun to contemplate where we have been and where we are going on our food, health, and nutrition education journey. The nutrition research, as we have seen over numerous years of Dietary Guideline reviews and in the present 2020-2025 edition, has corroborated a whole-food, plant-based, minimally-processed diet that is low in added sugar, salt, and processed fat especially with regards to trans fat and saturated fat.
We did it! 12 months of positive resolutions for good health and a fresh year. Let's review the highlights...
The goal of month five of our Positive Resolution Project is to add more vegetables to your eating pattern!
What are your resolutions for the new year? What are your clients planning on doing to improve their health? Here at Food and Health Communications, we want to make setting and achieving your goals as easy as possible. That's why we've developed so many great resources just for you. Today we'd like to highlight a few of our favorites, all of which will help you and your clients make and keep your 2013 resolutions.
The new year is fast approaching! What goals are you setting?
How will you help your clients turn their resolutions into solutions? MyPlate offeres 2 key tips: focus on long-term solutions instead of quick fixes, and encourage self-assessment resources. Let's take a look at each one in more detail, shall we?
MyPlate recommends 2 strategies for successful improvements to eating habits and lifestyle: focusing on long-term solutions instead of quick fixes, and self-assessing periodically. The post Resolutions into Solutions provided an introduction to these approaches, and now we'd like to go into more depth about those self-assessment resources...
The new year is just around the corner, and resolutions abound! Here's a guide that features 3 simple tips for building a healthier future. Share it with your clients today, and don't miss the free handout hiding at the bottom of this post!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
February 2024 Newsletter and Toolkit
December 2023 Newsletter and Toolkit