April 2026 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

April 2026 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents: Read the offline PDF newsletter. White label newsletter - download and edit to make it your own

Tools and Content for April:



Links to articles in the newsletter:

Featured
In Season for April
In Season for April
Grilling Equipment Guide
Grilling Equipment Guide
Farmer’s Market Meal Ideas
Farmer’s Market Meal Ideas
How to Grill Veggies
How to Grill Veggies
Pros and Cons of An Outdoor Pizza Oven
Pros and Cons of An Outdoor Pizza Oven
Long-term, heavy drinking linked with rise in rectal cancer
Long-term, heavy drinking linked with rise in rectal cancer
Does Time-Restricted Eating Make a Difference?
Does Time-Restricted Eating Make a Difference?
Ultra processed Foods Increase Risk for Heart Disease by 47%
Ultra processed Foods Increase Risk for Heart Disease by 47%
March Is Nutrition Month: Power of Nutrition Education
March Is Nutrition Month: Power of Nutrition Education

Recipes in this issue - click here to view all recipes

Grilled Fruit

Grilled Fruit

Yield 4
Author Judy Doherty

When I made these grilled grapes, I could not believe how good they were, especially for how simple they are to make. They taste like warm raisins!

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Ingredients

  • 1/2 pineapple, cored and sliced
  • 1 bunch red seedless grapes
  • 1 lime
  • honey

Instructions

  1. Preheat a grill to 450 degrees. Place the pineapple and grapes on the grill so they are all apart in one layer. Cook for 4-5 minutes per side.
  2. Remove from the grill and top with the juice of one lime and a drizzle of honey.
  3. Enjoy warm.

Nutrition Facts

Calories

89

Fat

0 g

Sat. Fat

0 g

Carbs

24 g

Fiber

2 g

Net carbs

21 g

Sugar

18 g

Protein

1 g

Sodium

2 mg

Cholesterol

0 mg
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Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Low-Sodium BBQ Sauce

Low-Sodium BBQ Sauce

Yield 5
Author Judy Doherty

Simple, flavorful, and low in sodium, so you can slather it on!

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Ingredients

  • 1 cup no-salt-added tomato sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp tomato paste, no added salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp mustard powder
  • 1 tsp molasses

Instructions

  1. Add all ingredients to a small saucepan.
  2. Stir and bring to a gentle simmer.
  3. Cook 10–15 minutes, stirring occasionally, until slightly thickened.
  4. Taste and adjust sweetness or acidity (more honey or vinegar if needed).

Nutrition Facts

Calories

52

Fat

0 g

Sat. Fat

0 g

Carbs

12 g

Fiber

1 g

Net carbs

11 g

Sugar

10 g

Protein

1 g

Sodium

32 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Grilled Chicken With Lime and Low-sodium BBQ Sauce

Grilled Chicken With Lime and Low-sodium BBQ Sauce

Yield 3
Author Judy Doherty
Prep time
10 Min
Cook time
16 Min
Total time
26 Min
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Ingredients

  • 2 large chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • 1 lime, cut in half
  • 1 tablespoon Italian seasoning
  • 1 tsp Korean red pepper

Instructions

  1. Mix the chicken breasts with the oil, lime juice, and seasonings.
  2. Flatten the breasts onto a tray.
  3. Place on a hot, preheated grill that is 450 degrees. Cook for 8 minutes on each side until done. It is done when no longer pink in the center and firm to the touch.
  4. Remove from the grill and allow to rest 5 minutes.
  5. Cut into slices on the bias. Serves 2-3 people. Serve with rice or baked potatoes, and grilled veggies.
  6. Serve with a ribbon of low-sodium BBQ sauce.

Nutrition Facts

Calories

139

Fat

7 g

Sat. Fat

1 g

Carbs

4 g

Fiber

1 g

Net carbs

2 g

Sugar

1 g

Protein

16 g

Sodium

88 mg

Cholesterol

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

Grilled Vegetables

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min

Grilling vegetables in foil alongside other items is a super-efficient and tasty way to get dinner done.

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Ingredients

  • 2 head bok choy
  • 1 bunch of asparagus
  • 4-5 mini red and yellow bell peppers
  • 1/2 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 lemon
  • 1 tablespoon Italian seasoning

Instructions

  1. Tear 2 large sheets (12" or more) of aluminum foil and place them overlapping onto a large tray.
  2. Oil the foil, then stack the veggies in the center. Top with the lemon half and seasoning.
  3. Fold up the edges to seal all items with seams on top.
  4. Place on a hot grill for 15 minutes.
  5. Remove veggies to a platter and squeeze with the grilled lemon.
  6. Serve hot.

Nutrition Facts

Calories

169

Fat

5 g

Sat. Fat

1 g

Carbs

28 g

Fiber

10 g

Net carbs

18 g

Sugar

9 g

Protein

12 g

Sodium

52 mg

Cholesterol

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

Nutrition Month Focus

Featured
The Scoop on Seed Oils and Health
The Scoop on Seed Oils and Health

As a dietitian, I’m often asked questions about the latest trends on social media. One of the most prominent ones lately is that seed oils are “toxic” and should be avoided at all costs. But is this good advice, or not?

Handout: Bird Flu and Egg Cost
Handout: Bird Flu and Egg Cost

Here is a sign from a country store selling 30 eggs for $12.99 but some stores are completely out of eggs or they are restricting the number or purchases - what is going on with the avian flu and the egg shortage or increased cost of eggs?

Food Connects Us – Celebrate March With Friends and Family
Food Connects Us – Celebrate March With Friends and Family
Optimize Protein Intake to Lower Food Cost
Optimize Protein Intake to Lower Food Cost

The Recommended Dietary Allowance (RDA) for protein is 0.8 grams per kilogram of body weight or 0.36 grams per pound. The RDA indicates how much of a nutrient you need for essential health. So, if you weigh 150 pounds, that is only 50 grams of protein or about 2 ounces. People who are very athletic or older may want a little more. The Dietary Guidelines for Americans have shifted away from dictating percentages of macronutrients to focusing on a healthy eating plan that is high in fiber with nutrient-dense foods.

How Diet May Impact Parkinson’s Disease
How Diet May Impact Parkinson’s Disease

Michael J Fox, the famous actor from Family Ties, put Parkinson’s Disease on everyone’s radar when he was diagnosed in 1991. Back then, not much was known about this chronic neurogenerative disease. Thankfully, there’s growing interest in how nutrition may help prevent and slow the progression of Parkinson’s disease (PD).

Poor Diet Linked with Multi-generational Health Issues
Poor Diet Linked with Multi-generational Health Issues

While most people recognize that obesity has genetic links, they may not consider the impact of malnutrition. According to a recent study from Tulane University, a diet lacking protein in one generation may be responsible for health risks in offspring including low birth weight and smaller kidneys that may linger for several generations.

Nutrition Month Bingo
Nutrition Month Bingo
National Nutrition Month is Coming Right Up!
National Nutrition Month is Coming Right Up!

March is National Nutrition Month! That's only a few short weeks away -- are you ready to help your clients make the most of it?

National Nutrition Month: Are You Ready?
National Nutrition Month: Are You Ready?

National Nutrition Month is just around the corner -- are you ready for it?

Are Ultra-Processed Foods Always Bad?

If you’re like most Americans, you eat way too many ultra-processed foods...

National-Nutrition-Month-232x300.jpg
3 Great Nutrition Resources

How's National Nutrition Month going for you?

Fresh Activities for National Nutrition Month®

It's hard to believe that National Nutrition Month® is almost over! What have been your favorite parts of this month?

Nutrition Month Contest

Which approach will you use to help your audience 'Celebrate a World of Flavors'?

For National Nutrition Month, Celebrate a World of Flavors!

Every year, February goes by way too fast -- which means that it’s nearly March and ‘thyme’ for National Nutrition Month!

Nutrition Month Theme

Cooking Demo Tool Kit:

Featured
“Build Your Own” Style Dinners
“Build Your Own” Style Dinners

Here are cooking demos designed to make family meals more fun.

Cooking on Induction Stoves
Cooking on Induction Stoves

Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.

15 Tips for Smoother Cooking Demos
15 Tips for Smoother Cooking Demos

These 15 strategies for smoother cooking demos are very easy to do and they will make your next one make you feel like a star!

Judy Doherty, MPS, PCII

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.

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March 2026 Newsletter, White Label Newsletter, and Toolkit