July 2025 Newsletter, White Label Newsletter, and Toolkit

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Recipes in this issue - click here to view all recipes

Feels Like Summer Kale Salad

Feels Like Summer Kale Salad

Yield 1
Author Judy Doherty
Prep time
10 Min
Total time
10 Min

Here is a delicious kale salad for one that is like a whole meal in a bowl!

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Ingredients

  • 2 cups chopped kale (rinsed and dried or purchased ready to eat)
  • juice of one lemon
  • 3 grated rainbow carrots: red, orange, white
  • 2 radishes, sliced thin
  • 1 tablespoon red wine vinegar
  • 1 tsp olive oil
  • 1/2 avocado, diced
  • kernels of one ear of corn (microwave, then cut the kernels off)
  • 3 cherry tomatoes cut in half
  • 1 hard-boiled egg, peeled and cut in half

Instructions

  1. Place the kale salad in a medium-sized mixing bowl. Squeeze the lemon on the kale, then massage it in with your hands. Allow the kale to set while you prepare the rest of the ingredients.
  2. Add the grated carrots and the sliced radishes, followed by the red wine vinegar and olive oil. Stir. Add the avocado, corn, and tomatoes. Place all in a serving bowl. Top with the eggs and pita. Serve.

Notes

Optional: 1/2 whole wheat pita smeared with a tablespoon of prepared hummus

Nutrition Facts

Calories

394

Fat

27 g

Sat. Fat

5 g

Carbs

32 g

Fiber

11 g

Net carbs

21 g

Sugar

9 g

Protein

14 g

Sodium

116 mg

Cholesterol

188 mg

Does not include pita or hummus.

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MyPlate Spaghetti and Meatballs

MyPlate Spaghetti and Meatballs

Yield 5
Author Judy Doherty
Prep time
10 Min
Cook time
30 Min
Total time
40 Min

MyPlate spaghetti plate is a yummy combo of spaghetti, turkey meatballs, marinara sauce, salad, and fruit salad.

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Ingredients

  • 16 ounce package spaghetti noodles
  • 26 ounce jar low-sodium marinara sauce
  • 1 pound pack of lean ground turkey breast
  • 2 tablespoons bread crumbs
  • 1 egg
  • 2 tsp Italian seasoning
  • 1 pinch red pepper flakes
  • 4 cups tossed salad
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cucumbers
  • 1/2 cup sliced bell peppers
  • oil and vinegar for the salad
  • 1/2 cup cubed melon
  • 1/2 cup quartered and cored strawberries
  • 1/2 cup red grapes, cut in half
  • 1/2 cup blueberries
  • squeeze of lime

Instructions

  1. Cook the spaghetti noodles according to the package instructions. Drain and rinse in colander and reserve.
  2. Make the meatballs: mix the ground turkey with the breadcrumbs, eggs, Italians seasoning and red pepper flakes. Make small meatballs about 1-1/2 inches in diameter and place on sheetpan liked with parchment paper. Bake the meatballs in a 350 degree oven for 20 minutes.
  3. Meanwhile bring the marinara sauce to a boil then lower to a simmer on the stove.
  4. Make the tossed salad by mixing the lettuce and salad veggies in a bowl with the oil and vinegar.
  5. Prepare the fruit salad by mixing the fruit with the lime juice.
  6. When the meatballs are done, plate the dinner. Place spaghetti on a quarter of the plate. Top with the meatballs then the sauce. You can add a little optional Parmesan cheese if you like.
  7. Add the salad and fruit salad to half of the plate.
  8. Serve and enjoy!

Nutrition Facts

Calories

555

Fat

5 g

Sat. Fat

1 g

Carbs

91 g

Fiber

8 g

Net carbs

83 g

Sugar

16 g

Protein

38 g

Sodium

617 mg

Cholesterol

83 mg
How to Make Simple Easy MyPlate Mealshttps://www.youtube.com/watch?v=AODMMDi3nYw&t=2sUsing all the MyPlate food groups to make delicious healthy mealshttps://i.imgur.com/NTBKeSy.jpeg2025-05-18
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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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