December 2024 Newsletter and Toolkit
December 2024 Newsletter and Tools for Premium Food and Health Communication Members:
Table of Contents:
White label newsletter - download and edit to make it your own
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Member-only handout library - updated for fall
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Tools and Content for December:
Links to articles in the newsletter:
A recently published large data analysis in the open-access journal BMJ Nutrition Prevention & Health finds that eating more beans and soy foods may help reduce the chance of developing high blood pressure.
If it's been a little while since you last poked around your member area, you're in for a surprise. We've spent the last stretch rebuilding, expanding, and streamlining almost everything you use week to week — from the handout library to the calculators to how you print a lesson for class. Here's the full rundown.
If you’ve ever known someone with pre-diabetes, they may have been told that weight loss will lower their blood sugar. While research still supports this advice, a recent study suggests that lifestyle and diet changes alone may move the needle. 1, 2
Sparkling water is everywhere right now, and it's easy to see why: it's a calorie-free swap for soda and sweetened drinks. A recent study looked at whether the fizz itself might also give blood sugar and metabolism a boost. The short answer: maybe a little, but not enough to make a real difference on its own.
Summer is a great time to enjoy the outdoors, but too much sun and heat can lead to sunburn, dehydration, heat exhaustion, and heat stroke. A few simple habits can help keep you healthy all season long.
Quinoa is a quick-cooking whole grain, and the Instapot makes it even easier — no watching the stove, no guessing when it's done.
No crust, no added sugar — just ripe peaches doing the work
The trick to this pie is patience, not sugar. Letting peaches ripen fully on the counter concentrates their natural sweetness to the point that no added sugar is needed at all. Skip the crust, skip the sugar, and let ripe fruit and a hot oven do the rest.
Cherry tomatoes are at their peak this time of year, and unlike many summer vegetables, they hold up well in the refrigerator — so stocking up doesn't mean racing to use them before they spoil. Here are five easy ways to work through a full basket.
The DASH diet isn't just about cutting sodium — it's just as much about adding in vegetables, fruits, and legumes. These three lunches do both at once, and every one of them ends the same easy way: fresh fruit for dessert.
Holiday Articles and Handouts
Encourage your clients to incorporate seasonal, naturally-green foods like asparagus, kale, spinach, leeks, and fennel, into their festivities this year...
Today I have a special treat for you. This is one of my personal favorites -- a show-stopping pumpkin pie that also happens to be a lot better for your health than traditional versions...
Moderation is the key. Every food can fit into a healthful diet. Some foods can be eaten more often and others less often...
It's officially the holiday season and we have loads of fantastic resources to help your audience celebrate in a healthful, balanced, and fun ways!
There are just two months left in our year-long series of Positive Resolutions for 2021...
The pumpkin fun doesn't stop and start with Halloween. This festive dessert comes together in a snap and is cute enough for any occasion.
As Thanksgiving approaches, we are inundated with recipes for how to dress and season a turkey, the main dish and delicious centerpiece for our holiday tables. But what if you have a vegetarian coming to dinner?
Recipes in this issue - click here to search more. Note that we have a cuisine category for “holiday” for a variety of healthy holiday dishes and desserts.
Vegetarian Enchiladas
Ingredients
- 5 corn tortillas, warmed so they are pliable
- 1 15-ounce can of no-added-salt black beans, drained
- 2 cups fresh spinach leaves, rinsed
- 2 cups diced cooked winter squash
- 1/2 cup shredded cheddar cheese
- 2 cups low-sodium enchilada sauce
- 1 avocado, diced
- 2 green onions, sliced
- fresh cilantro
- 1 lime
Instructions
- Spread a cup of enchilada sauce in the bottom of a 12x9 rectangle baking pan.
- Warm the corn tortillas in a microwave, 2 or 3 at a time for 30 seconds at a time. They need to be pliable so you can roll them.
- Add black beans, spinach, cheese, and diced winter squash to each tortilla. Roll up tight and place in the roasting pan on the sauce. When all 5 enchiladas are in the baking dish, cover the pan and bake in a 350-degree oven for 20 minutes.
- Top the enchiladas with more sauce and cheese. Bake another 5-8 minutes.
- Top the enchiladas with the avocado, green onion, and cilantro. Serve more sauce and lime wedges on the side.
Nutrition Facts
Calories
461Fat
14 gSat. Fat
4 gCarbs
71 gFiber
20 gNet carbs
51 gSugar
12 gProtein
19 gSodium
600 mgCholesterol
14 mgDid you make this recipe?
Burger Grazing Board
Ingredients
- 4 3-ounce lean turkey burger patties
- 4 small burger buns
- 2 cups lettuce
- 2 tomatoes sliced
- 1/2 onion sliced
- 2 carrots peeled and cut in sticks
- 1 sweet potato, cut in strips and air fried
- 1 apple
- 4 strawberries
- 1/2 cup low-sodium ketchup
- 1/4 cup mayonnaise
Instructions
- Cook the burger patties according to package directions. We used quinoa veggie burgers for this dinner.
- Prepare all the fixings: lettuce, sliced tomatoes, air-fried sweet potatoes, apple slices, carrot sticks, condiments, and buns.
- Arrange everything on a large board and serve family style.
Nutrition Facts
Calories
492Fat
19 gSat. Fat
4 gCarbs
56 gFiber
6 gNet carbs
50 gSugar
22 gProtein
23 gSodium
550 mgCholesterol
67 mgDid you make this recipe?
Image - Download to Use - Heirloom pumpkin
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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.
Using a portable induction stove for a cooking demo is a great idea. Here are the pros, cons, and success tips.