Labor Day may have passed (I know, it feels like it was a long time ago!), but it’s still warm and summery here in New York. Luckily that also means that summer produce is still around. A few weeks ago I realized I hadn’t really had much corn all summer, so I went on a little corn kick and made grilled corn on the cob, corn and tomato salad, and this delicious corn and black bean salsa, which I served with fish tacos. I had a lot of leftovers, so I ended up eating the salsa as a side dish for the rest of the week!
Corn & Black Bean Salsa
Serves a lot
- 4 ears corn
- 1 15-ounce can no salt added black beans, drained
- 1/2 red onion, chopped
- 1/2 jalapeno pepper, seeds removed
- 1 1/2-2 beefsteak tomatoes, diced
- 3 tablespoons fresh lime juice
- Salt to taste
- Cilantro, if desired
- Bring a large pot of water to a boil and cook the corn for about 3 minutes. Remove the corn and set aside until cool enough to handle. Using a paring knife, cut the corn off the cob into a large bowl.
- Add the remaining ingredients and toss to mix.
Did you have your fill of corn this summer? What are your favorite ways to enjoy it?
Posted in Cooking, Dinner, Lunch, Recipes, Seasonal Eating
Tagged black beans, corn, corn black bean salsa, corn recipes, healthy eating, healthy recipes, Labor day, seasonal recipes
It’s that time of year again – lots of cucumbers available fresh from the farm. A couple of summers ago I shared a recipe for a new twist on traditional cucumber salad. With the plethora of CSA cucumbers that have piled up I decided to try another new recipe showcasing this nutritioulicious vegetable.
My cucumber soup recipe was inspired by the one from Eating Well, with just a few modifications. It was really easy to make, and quick too!
Chilled Cucumber Soup
Serves 4; Serving Size: ~1 cup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 small onion, diced
- 2 tablespoons fresh lemon juice, divided
- 4 cups peeled, seeded, and thinly sliced cucumbers, plus 1/4 cup chopped cucumber for garnish
- 1 1/2 cups low-sodium vegetable broth
- 1/2 teaspoon Kosher salt
- Freshly ground pepper
- Pinch of chili powder
- 1 avocado, diced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup nonfat plain Greek yogurt
- Diced tomatoes for garnish
- Heat oil in a large saucepan over medium-high heat. Add garlic, shallots, and onion and cook, stirring occasionally, until tender, 1 to 4 minutes. Add 1 tablespoon of lemon juice and cook for 1 minute. Add the 4 cups of cucumber slices, broth, salt, pepper, and chili powder and bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer the soup to a blender. Add avocado and parsley and blend on low speed until smooth. Add the second tablespoon of lemon juice to taste and blend. (Use caution when pureeing hot liquids.) Pour soup into a serving bowl and stir in the yogurt. Refrigerate until chilled.
- Serve the soup garnished with diced cucumber and tomato and the chopped parsley. Enjoy!
Nutrition Note: Cucumbers are in the same family of fruit and vegetables as squash, watermelon, and cantaloupe. Nutritionally, cucumbers are a good source of phytonutrients that have anti-inflammatory and antioxidant benefits. They are also a good source of the antioxidants vitamin C and beta-carotene. Because they are water-rich, cucumbers are excellent low-calorie vegetables.
What are your favorite ways to enjoy cucumbers?
Posted in Cooking, Dinner, Lunch, Recipes, Seasonal Eating
Tagged cooking, CSA, cucumber recipes, farm-fresh vegetables, healthy eating, healthy recipes, Recipes
As you may know, I love watermelon! To me, there is nothing better on a hot summer day than ruby red, juicy watermelon that’s also brimming with nutrients. Although summer isn’t here just yet (in fact it feels more like fall in rainy NY this week), I couldn’t pass up the chance to make my watermelon salsa for the fish tacos I shared yesterday. The salsa is super easy to make, full of flavor, and low in calories. It’s great served with whole grain tortilla chips, fish, or simply by itself (that’s how good it is!).
Serves: 6; Serving Size: 1/2 cup
- 3 cups finely diced seedless watermelon
- 1 to 2 jalapeno peppers, seeded and minced (if you want to add some spice, use some of the seeds)
- 1/4 cup chopped cilantro
- 1/4 cup minced red onion
- 1/4 cup fresh lime juice
- Kosher salt, to taste
- In a medium bowl, combine the watermelon, jalapeno peppers, cilantro, onion, and lime juice. Season with salt and stir everything together.
- Serve immediately or chill for at least an hour.
Nutrition Information (per serving): 29 calories, 7 g carbohydrate, 1 g fiber, 1 g protein, 0 g fat, 0 g cholesterol, 98 mg sodium
What kind of salsa do you like?
This week’s health news has been buzzing with the Consumer Reports diet rankings. The results were quite surprising to many of us in the nutrition field – the top five diets are:
- Jenny Craig
- Slim Fast
- Weight Watchers
- The Zone
- Ornish Diet
Interestingly, Jenny Craig came out on top based on a Journal of the American Medical Association study from last October that showed 92 percent of Jenny Craig clients stayed on the program for 2 years. What Consumer Reports didn’t seem to take into account, is that the participants in the study didn’t pay a penny for the program – the researchers paid for all the expenses, which are quite hefty. The program, which includes an annual fee and the cost of all the food, can cost a couple thousand dollars per year. I highly doubt that 92 percent of the participants would have stayed on the diet for as long as they did if they were paying for it themselves.
The fact that Slim Fast, which involves drinking a shake for breakfast and lunch and having a 500 calorie dinner, came in second is also mind-boggling to me. In fact, of all the programs listed I would have thought Weight Watchers would have come out on top.
The truth is, I don’t advocate for any of these diets. I encourage people to eat balanced meals filled with vegetables, fruit, lean protein, healthy fat, and complex carbohydrates. And the food they eat should be nutritious and delicious. An occasional treat is also ok as long as it’s in moderation. This is the foundation of a healthy diet; restriction, packaged foods (especially for all meals everyday), shakes, and meal replacement bars are not.
One component of some of these diets that I do recommend is support. Whether it’s visiting a registered dietitian once a week, calling a friend for encouragement, or going to a support group, if you’re looking to lose or maintain your weight, having the support of others will help you reach your goal.
What do you think about the Consumer Reports diet rankings? Do you believe in diets?
In celebration of National Mediterranean Diet Month, here is the first of two Mediterranean-inspired recipes from Nutritioulicious intern Jo Bartell.
I have always loved falafel. Lucky for me there is no shortage of delicious, crispy falafel at the various Middle Eastern restaurants and falafel stands scattered throughout New York City. For those of you who are not familiar with this delicious food, Falafel is a ball or patty made of ground chickpeas. Falafel can be eaten alone as a snack, but it is often served in a pita pocket topped with vegetables and different sauces such as hummus or a yogurt sauce called tzatziki. The main ingredient of falafel is chickpeas, which makes the falafel high in protein, complex carbohydrates, and fiber. This combination of nutrients creates a healthy, satisfying meal component.
The problem with falafel from a nutritional standpoint is that it is usually deep-fried in oil. This cooking method turns a healthy dish into a less healthy version filled with saturated fat and cholesterol. Luckily, I found a great recipe for baked falafel I want to share. It is easy to make and definitely nutritioulicious!
Baked Falafel Balls (adapted from www.food.com)
Serves: 8; Serving Size: 4 falafel balls
- ¾ cup water
- ½ cup bulgar wheat
- 1 tablespoon extra-virgin olive oil, plus extra as needed for brushing
- 1 red onion, finely minced
- 1 garlic clove, minced
- 1 ½ cups cooked chickpeas
- ¼ teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1 ¼ teaspoons ground cumin
- 1¼ teaspoons ground coriander
- 1 ½ tablespoons lemon juice
- ¼ cup plus 2 teaspoons whole-wheat breadcrumbs*
- ¼ cup minced cilantro
- ¼ cup minced parsley
*Note: You can substitute Panko Breadcrumbs for the whole-wheat breadcrumbs.
- Bring water to a boil and remove from the heat. Mix in the bulgur. Cover and allow the wheat to sit until all the water is absorbed — about 20 minutes.
- Heat 1 tablespoon of olive oil in a small pan and sauté the onion and garlic over medium heat until the onion is just transparent.
- Add chickpeas, red chili flakes, salt, cumin, and coriander to the pan and sauté for 1 minute more. Combine the chickpea mixture and bulgur in a food processor.
- Add the lemon juice, breadcrumbs, cilantro, and parsley and process until just mixed and the mixture has a grainy texture. Set mixture aside for 15 minutes.
- Preheat oven to 400 degrees F.
- Form falafel mixture into 1-inch balls and place on a lightly oiled sheet pan. Brush the balls with olive oil. Bake for 25 to 30 minutes until golden, turning the pan once during baking.
Nutrition Facts (per serving): 110 calories, 3.5 g total fat (0 g saturated fat), 17 g carbohydrate, 4 g fiber, 4 g protein, 173 mg sodium
Do you like falafel? Have you ever made it at home?
Posted in Cooking, Dinner, Lunch, Meals, Nutrition Education, Recipes, Snacks
Tagged baked falafel, chickpeas, falafel nutrition, healthy eating, mediterranean diet, national mediterranean diet month, Recipes
It’s May, and that means that it’s finally starting to feel like summer and it’s National Mediterranean Diet Month! What a great time of year to sing the praises of a lifestyle that has been shown to reduce the risk of chronic diseases and improve brainpower.
The Traditional Mediterranean Diet consists mainly of fruit and vegetables, whole grains, olive oil, fish, beans, nuts, herbs and spices, small amounts of dairy, and red wine (sounds a lot like what I recommend!). In 1993, Oldways, a Boston-based non-profit that develops consumer-friendly health-promotion tools including the Whole-Grain Stamp, introduced the Med Diet Pyramid. The pyramid was based on the dietary traditions of Greece and southern Italy when the rates of chronic disease were among the lowest in the world, and adult life expectancy was among the highest. The pyramid was updated in 2008 and is very much in line with the recently released 2010 Dietary Guidelines.
As you can see, physical activity and enjoying meals with others are the foundation of the pyramid, which shows just how important they are to a healthy lifestyle. Fruit, vegetables, whole grains, legumes and beans, olive oil, nuts, seeds, and herbs and spices take up the most space of the pyramid, indicating that the majority of your diet should include those foods (have you heard my tip about making half your plate fruits and vegetables?!). Next in line: fish and seafood, a group of foods that are also emphasized in the 2010 Dietary Guidelines. Poultry, eggs, cheese, and yogurt should be eaten in moderate portions, and meats and sweets are occasional treats. Check out the Oldways website to get a detailed list of foods consumed on the Mediterannean Diet and learn more about National Mediterranean Diet Month.
Over the next couple of days, Nutritioulicious intern Jo will be sharing some Mediterranean dishes she recently cooked up!
What are some of your favorite foods that fit the Mediterranean Diet?
Disclaimer: I was not paid to promote Oldways or the Mediterranean Diet. All opinions are my own.
Photo Credit: Oldways
By Megan Kian
In our fast paced society we tend to forget to take time for ourselves and slow down to enjoy what is around us. Especially when it comes to food, many people want the fastest, most convenient meal available (whether or not it is the healthiest).
A semi-recent movement (it first began in 1986) called the Slow Food Movement was born to counteract the loss of tradition and the progression towards fast food. The Slow Food movement began in Italy and has now become a global movement with over 100,000 members worldwide.
Slow Food gives people a chance to celebrate traditional food and food practices and promotes people’s interest in the food they eat. Being part of the Slow Food Movement also makes people aware of the effect the food they eat has on themselves and the rest of the world. Slow Food’s vision is to make sure that everyone has access to healthy food that is sustainable and maintains tradition. Slow Food is a great way to celebrate nutritious and delicious food around the world!
Learn more about the Slow Food Movement and how you can get involved.
Posted in Nutrition Education, Seasonal Eating, Uncategorized
Tagged healthy eating, jessica fishman levinson ms rd cdn, local food, nutritioulicious, registered dietitian jessica fishman levinson, seasonal food, slow food, slow food movement, sustainable food
I guess you could say I’ve been on a grain kick lately, especially the ancient grains. First I told you about barley, next about einkorn, and now bulgur. You may have never heard of bulgur, but if you’ve ever had tabbouleh salad you’ve likely eaten it.
Bulgur is an ancient grain that is very commonly used in Turkey and other areas of the Middle East. Bulgur is made from wheat and is parboiled, dried, and then ground to different textures. During the grinding process, some of the bran (the outer shell) is removed. Bulgur is still considered a whole grain because part of the bran remains and the germ is intact. The bran provides the fiber and the germ provides vitamins and minerals as well as some fatty acids. Bulgur is also a good source of protein, potassium, and iron. What’s especially great about bulgur is that it cooks very quickly since it’s already been partially cooked.
Some people use it for hot cereal in the morning, but it is most commonly used in place of rice and other grains for side dishes. Last weekend I made this nutritioulicious Bulgur with Ginger & Orange recipe from Eating Well. My husband and I couldn’t get enough of this side dish! It will definitely be a repeat recipe.
Have you ever tried bulgur? What’s your favorite whole grain?
Posted in Cooking, Dinner, Lunch, Nutrition Education, Nutrition Tips, Recipes
Tagged ancient grains, barley, bulgur, bulgur wheat, cooking, eating well, einkorn, fiber, healthy eating, healthy grains, jessica fishman levinson ms rd cdn, nutritioulicious, Recipes, registered dietitian jessica fishman levinson, whole grains
Today I am welcoming another intern to my team here at nutritioulicious! You have already gotten to know Jo, who is getting a masters in nutrition. And starting today, undergrad nutrition student Megan Kian will be contributing to the nutritioulicious blog! Read all about her below and stay tuned for some of her posts!
Hi! I’m Megan. I’m currently a junior in the nutrition program at NYU with a double major in psychology. It is an incredible process learning about nutrition and just how much “what you eat is what you are.” Growing up in a family where my mother cooked dinner every day, I got an early start understanding what it means to maintain a nutritious diet. I also learned from my mother that cooking can be fun, easy, and nutritious all at the same time! I love to eat out in New York City, but to me nothing beats a home cooked meal. That’s why I love coming up with new and creative ways to make nutritious and delicious meals right at home. And I also have a passion for baking and love making desserts at big family dinners during the holidays.
Most of what I learned about healthy eating comes from my parents. I was always taught to use the freshest ingredients, but never to restrict myself either. Everything can be good in moderation.
When I took up nutrition as my second major I wasn’t sure how it would fit in with psychology. However, I realize now more than ever just how much the two fields are interconnected. I hope that one day I can intertwine the fields of psychology and nutrition and start my own counseling practice.
I recently switched into the nutrition program so I am eager to learn more than just what I know from my parents. I am grateful that I have the opportunity to intern for Nutritioulicious and hope that you enjoy my posts!
Posted in Guest Posts, Nutrition Tips
Tagged baking, blogging, cooking, eating in moderation, healthy eating, intern, jessica levinson ms rd, nutrition and psychology, nutrition intern, nutritious and delicious, nutritoulcious, Registered dietitian Jessica Levinson
Depending on where you live, your kids may have gone back to school a couple of weeks ago or they may be heading back in the next few weeks. Either way, now is the time to prep for the hassles that come with back to school time. What your kids eat before, during, and after school is very important for their performance in school, after-school activities, and their overall health.
For healthy breakfast and after-school snack options for your kids, check out my recent article Nutritious and Delicious Breakfast and After School Snacks featured on joyofkosher.com.
Does your children’s school have a cafeteria? If so, make sure your kids know their best options and how to make the healthiest choices. Check out my recommendations in last year’s post What’s For Lunch? Part 2.
Packing lunch for your kids? Take a look at What’s For Lunch? Part 3 for some of my suggestions for making a healthy brown-bag lunch.
What are your kids favorite school day breakfasts, snacks, and lunches?