April 2025 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

April 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for April:

Links to articles in the newsletter:

Recipes in this issue - click here to view all recipes

Chicken Taco

Chicken Taco

Yield 2
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min

Shredded chicken, veggies, and avocado make a great dinner!

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Ingredients

Chicken Tacos
  • 4 corn tacos
  • 2 tablespoons olive oil
  • 1-1/2 cups shredded cooked chicken breast
  • 4 radishes sliced thin
  • 1 jalapeno sliced thin
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • ¼ cup lettuce, shredded
  • ¼ cup sliced green onion
  • 4 sprigs cilantro
  • Your favorite hot sauce
  • 1 lime, cut into wedges
Blood Orange Mocktail
  • Juice of two limes
  • 1 cup blood orange juice (about 6 blood oranges, squeezed)
  • 1 cup ice
  • 1 blood orange for garnish

Instructions

Chicken Tacos
  1. Heat the oil in a frying pan.
  2. Fry the tacos on both sides. Place 2 each on a plate.
  3. Top with the chicken, radishes, jalapeno, cheese, sliced avocado, lettuce, green onion, cilantro and hot sauce.
  4. Garnish with lime wedges.
Blood Orange Mocktail
  1. Fill a cocktail shaker with ice half way. Add the lime juice, blood orange juice, and simple syrup. Shake well. Pour into glasses.
  2. Garnish with a slice of blood orange.

Nutrition Facts

Calories

658

Fat

51 g

Sat. Fat

16 g

Carbs

31 g

Fiber

9 g

Net carbs

22 g

Sugar

14 g

Protein

26 g

Sodium

421 mg

Cholesterol

83 mg
copyright foodandhealth.com
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Rainbow Chili

Rainbow Chili

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
10 Min
Total time
15 Min

Here is a spicy chili that can be made in 10 minutes. We call it rainbow because it uses red onions, yellow peppers, red tomatoes, and green avocado giving it a lot of fun and enticing color for hungry tummies!

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Ingredients

  • 1 red onion, diced and divided into 2 parts (one for cooking, one for garnishing)
  • 1 yellow bell pepper, diced
  • 1 jalapeno diced
  • 1 tsp olive oil
  • 1 can pinto beans, low sodium, drained
  • 1 can kidney beans, low sodium drained
  • 1 can diced tomatoes no added salt, with juice
  • 1 can crushed tomatoes no added salt
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp chili powder (we love Ancho but use your favorite)
  • Garnish (1/2 red onion from above, 2 tablespoons cheddar cheese, 2 tablespoons plain nonfat yogurt, 1 avocado) divide these between the bowls of chili

Instructions

  1. Saute the diced onion and peppers in the olive oil until the onion is translucent, about 3-4 minutes, over medium heat.
  2. Add the ground turkey or chicken and cook while breaking up with a spatula. Cook briefly for a few minutes.
  3. Add the canned beans and tomatoes. Bring the mixture to a boil and lower heat to medium.
  4. Add the seasonings.
  5. Cook for 10 minutes or until the turkey is cooked.
  6. Serve into bowls topped with the garnishes.

Nutrition Facts

Calories

190

Fat

2 g

Sat. Fat

0 g

Carbs

36 g

Fiber

11 g

Net carbs

25 g

Sugar

9 g

Protein

10 g

Sodium

582 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Agua Fresca Beverage

Agua Fresca Beverage

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

A delicious drink made with fruit, water, lime, and a little sugar. Colorful and fresh on any day of the week plus a great alternative to soda.

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Ingredients

  • 4 cups seedless watermelon cubes
  • 4 cups water
  • 1 tablespoon of granulated sugar
  • Juice of 1 lime or lemon

Instructions

  1. Cut the rind off the watermelon and cut in cubes.
  2. Bring the water and sugar to a boil to make a syrup. Allow to cool on the stove.
  3. Add the syrup to the watermelon and blend on medium speed in a blender until smooth. Add the lime juice.
  4. Chill until ready to serve.
  5. Chef's Tips:
  6. You can use berries, other types of melon, kiwis, or peaches, too.

Nutrition Facts

Calories

29.52

Fat

0.12 g

Sat. Fat

0.01 g

Carbs

7.55 g

Fiber

0.32 g

Net carbs

7.22 g

Sugar

6.27 g

Protein

0.48 g

Sodium

6.75 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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