February 2025 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

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

Table of Contents:

Tools and Content for February:

February 2025 Issue of FHC Newsletter With Handouts - Click Image to Download

Links to articles in the newsletter:

Seafood Donabe or Hot Pot

Seafood Donabe or Hot Pot

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
25 Min
Total time
35 Min
Cook modePrevent screen from turning off

Ingredients

  • 1 quart low sodium vegetable or chicken broth
  • 1 package rice noodles, broken spaghetti or any noodles
  • 4 cups of veggies: carrots, snow peas, mushrooms, fennel, spinach or kale, broccoli, corn
  • 2 tablespoons grated ginger
  • 1 tsp garlic powder
  • 1 tsp Korean red pepper
  • 2 cups peeled deveined shrimp
  • 1 cup diced firm tofu
  • Garnish: 1 tsp sesame seeds and 2 tsp sliced green onion

Instructions

  1. Bring the broth to a boil in a large Dutch oven or Donabe clay pot. Lower to a simmer.
  2. Add the noodles, stirring well.
  3. As the noodles are cooking, add the vegetables in the order of cooking time—carrots and fennel first, followed by snow peas, mushrooms, corn, ginger, and seasonings.
  4. Add the greens, tofu, and shrimp.
  5. Cook covered until all items are cooked.
  6. Serve hot, garnished with sesame seed and sliced green onion.
  7. NOTE: you can sauté the tofu first to brown it up.

Nutrition Facts

Calories

296

Fat

4 g

Sat. Fat

1 g

Carbs

40 g

Fiber

3 g

Net carbs

37 g

Sugar

3 g

Protein

26 g

Sodium

215 mg

Cholesterol

127 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Salmon With Tomato Chutney, Rice, and Brussels Sprouts: MyPlate Valentine

Salmon With Tomato Chutney, Rice, and Brussels Sprouts: MyPlate Valentine

Yield 2
Author Judy Doherty
Prep time
5 Min
Cook time
25 Min
Total time
30 Min
It can make a great Valentine's dinner for 2.
Cook modePrevent screen from turning off

Ingredients

Dinner
  • 2 baked salmon filets (3.5 oz each)
  • 1.5 cups cooked brown rice
  • 1 cup blackberries
  • 1.5 cups roasted sliced brussels sprouts seasoned with red pepper, olive oil, and balsamic vinegar
Tomato Chutney
  • 2 cups cherry tomatoes, halved
  • 2 tsp grated fresh ginger or 1 tsp ground ginger
  • 1 tsp cardamom
  • ½ cup sliced carrots
  • ½ cup diced mango or apple
  • ¼ cup water or vegetable broth
  • 2 tablespoons vinegar (any)

Instructions

Dinner
  1. Cook the rice in a rice cooker or on the stove according to package instructions. It takes about 40 minutes to cook.
  2. Season the salmon with red pepper and lemon juice. Please place it in a baking pan with a bit of water on the bottom. Bake the salmon in a preheated 375-degree oven for 20-25 minutes or until done.
  3. Place the sliced Brussels sprouts in a baking dish and toss with olive oil and red pepper. Bake with salmon for 20-25 minutes. Douse with a little balsamic vinegar when done.
  4. Arrange on two large plates, topping the salmon with the chutney.
Tomato Chutney
  1. Place all items in a pan and bring to a boil. Lower to a simmer and cook 15 minutes—Mash with a spoon. Serve hot.

Nutrition Facts

Calories

543

Fat

13 g

Sat. Fat

2 g

Carbs

65 g

Fiber

12 g

Net carbs

53 g

Sugar

16 g

Protein

43 g

Sodium

251 mg

Cholesterol

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

Valentine and Heart Month

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.

Image - Download to Use - Red Heart

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!

Popular items from our store:

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
Previous

March 2025 Newsletter and Toolkit

Next

January 2025 Newsletter and Toolkit