July 2026 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

July 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 July:

Links to articles in the newsletter:

Featured
Make Quinoa In Your Instapot
Make Quinoa In Your Instapot
SUGAR-FREE LAZY PEACH PIE
SUGAR-FREE LAZY PEACH PIE
5 Ways + A Bonus for Using Cherry Tomatoes
5 Ways + A Bonus for Using Cherry Tomatoes
3 Easy DASH Lunches
3 Easy DASH Lunches
What Is In Season?
What Is In Season?
Can Sparkling Water Boost Weight Loss?
Can Sparkling Water Boost Weight Loss?
Reducing risk for diabetes is possible, even without weight loss, according to new study
Reducing risk for diabetes is possible, even without weight loss, according to new study
A DASH-ing Way to Start Your Day With Breakfast
A DASH-ing Way to Start Your Day With Breakfast
What Are Dense Bean Salads
What Are Dense Bean Salads

Recipes in this issue - click here to view all recipes

Summer Salad

Summer Salad

Yield 4
Author Judy Doherty
Prep time
12 Min
Total time
12 Min

Here is an irresistible summer salad with fresh tender greens, berries, pistachios, and bits of goat cheese. The key to its success is super fresh ingredients.

Cook modePrevent screen from turning off

Ingredients

Salad
  • 6 cups mixed greens
  • 1 cup quartered and hulled strawberries
  • 1/2 cup blackberries
  • 3/4 cup blueberries
  • 1/4 cup roasted and shelled pistachios
  • 2 tablespoons goat cheese
  • 1 cups fresh raspberries
  • 1/4 cup water
  • 0.3 cups plain yogurt
  • 2 tablespoons balsamic vinegar
  • 0.3 cups olive oil
  • 0.3 teaspoons freshly ground black pepper

Instructions

Salad
  1. Arrange all of the items for the salad in a large salad bowl, scattered randomly like the photo.
  2. Keep chilled until ready to serve.
  3. Serve with the Raspberry Vinaigrette on the side.
Dressing
  1. Puree the raspberries with water in a blender or food processor until smooth. Strain to remove the seeds. Rinse and dry the blender.
  2. Return the raspberry puree to the blender and add 0.3 cups of plain yogurt, 2 tablespoons of balsamic vinegar, and 0.3 teaspoons of freshly ground black pepper. Blend until smooth and well combined.
  3. With the blender running on low, slowly drizzle in 0.3 cups olive oil until the dressing is smooth and emulsified.
  4. Transfer to an airtight container or jar and refrigerate. Serve with the salad.

Nutrition Facts

Calories

284

Fat

22 g

Sat. Fat

4 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

9 g

Protein

5 g

Sodium

54 mg

Cholesterol

6 mg

If you don’t want to use green beans you can top with steamed broccoli.

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Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Fajita Burrito

Fajita Burrito

Yield 3
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min

Cook it quick in one pan then serve it rolled up. Watch them disappear fast!

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Ingredients

  • 2 tsp canola oil
  • 1/2 onion, sliced
  • 1 red or green bell pepper, sliced
  • 1 hot green chili pepper, minced (without seeds)
  • 1 zucchini, cut in half and slced
  • 1 cup chicken tenders, cut up
  • 1 tablespoon chopped cilantro
  • 1 lime
  • 6 tortillas

Instructions

  1. Heat the canola oil in a large nonstick wok or skillet. Saute the onion and peppers until they are soft and a little golden. Add the chicken with the cilantro and lime, cover, and cook until the chicken is done, about 5 minutes. Stir occasionally.
  2. Roll the fajita mix into 8 inch whole wheat flour tortillas. Makes about 6 tortillas or 3 servings.
  3. Chef's Tips: Serve with fresh salsa and a large tossed salad.

Nutrition Facts

Calories

337

Fat

10 g

Sat. Fat

3 g

Carbs

39 g

Fiber

5 g

Net carbs

34 g

Sugar

6 g

Protein

23 g

Sodium

482 mg

Cholesterol

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

More Articles For You This Month

Summer Corn Salad

Summer Corn Salad

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
Roasted corn salad can be eaten as a side dish or used as a garnish on grilled meats. This fabulous summer salad is refreshing, crunchy, and spicy.
Cook modePrevent screen from turning off

Ingredients

  • 4 ears of corn, peeled and silk removed
  • 1 Anaheim chili pepper, seeded and diced
  • 1/4 cup diced red onion
  • 2 plum tomatoes, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 lime, juice
  • pinch of Aleppo or red pepper flakes

Instructions

  1. Roast the corn under a broiler until brown, about 5 minutes, turning every few minutes so it roasts evenly. Allow to cool.
  2. Remove the kernels from the corn
  3. Place the corn in a bowl with the other ingredients and stir well.
  4. Serve over a bed of kale or on top of your favorite grilled dish

Nutrition Facts

Calories

92.73

Fat

1.29 g

Sat. Fat

0.3 g

Carbs

20.55 g

Fiber

2.84 g

Net carbs

17.71 g

Sugar

7.45 g

Protein

3.35 g

Sodium

62.68 mg

Cholesterol

0 mg

If you don’t want to use green beans you can top with steamed broccoli.

copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Featured
Delicious and Easy Ways to Use Watermelon
Delicious and Easy Ways to Use Watermelon

Watermelon is versatile and can be used in many creative ways. Here are some ideas to make the most out of your watermelon plus there is a simple recipe at the end.

Handout: 3 Tips for Summer Exercise
Handout: 3 Tips for Summer Exercise

The sun is shining, the birds are singing -- it's the perfect time to get outside and exercise. Though you likely won't be battling your way through snow or rain, summer presents its own unique considerations.

Summer MyPlate: Vary Your Veggies
Summer MyPlate: Vary Your Veggies

Now that you know what #MyPlate is and the #healthbenefits of following it, it’s time to explore how to make the most of this fantastic guide to balanced eating.

Let’s start with one of my favorite #foodgroups: #vegetables.

6 Ways to Use Summer Squash
6 Ways to Use Summer Squash

Summer squash, including varieties like zucchini, yellow squash, and pattypan squash, is versatile and delicious. Here are six creative ways to use summer squash in your cooking:

MyPlate for Summer
MyPlate for Summer

Spring is in the air and summer’s right around the corner. I know how you love to get ahead, so let’s start planning with this brand-new series: MyPlate for Summer…

Day With DASH Diet
Day With DASH Diet
The Hows and Whys of Cooking Demos
The Hows and Whys of Cooking Demos
The Meat Snack Market is Growing - What Health Educators Need to Know
The Meat Snack Market is Growing - What Health Educators Need to Know

Walk through any supermarket, and you’ll see “high protein” straight away. It’s on snacks, drinks, and foods that never used to focus on nutrition. Among the many options available, though, meat snacks seem to be the winning category behind the trend.

Grilling Equipment
Grilling Equipment

With the average gas grill costing upwards of $1000, we thought we would do a series on ways to grill outside and inside that don’t require a huge propane grill. Of course you can always go the used route to get one for much less than retail.

Sensational Farmer’s Market Meal Ideas
Sensational Farmer’s Market Meal Ideas

These recipes showcase the freshness and flavors of seasonal produce from the farmers market. Feel free to adjust ingredients based on what's available and your personal preferences!

How to Grill Veggies
How to Grill Veggies

Grilling vegetables is a delicious and healthy way to enjoy their natural flavors. Here's a step-by-step guide on how to grill vegetables:

Light the Grill, Love Your Heart In 3 Easy Steps
Light the Grill, Love Your Heart In 3 Easy Steps

Heart-healthy summer grilling is all about building meals that are flavorful, balanced, and lower in saturated fat and sodium. Choose lean proteins like chicken, fish, or plant-based options such as tofu, and pair them with plenty of grilled vegetables and fruits to add fiber, vitamins, and natural sweetness. Use simple marinades made with citrus, herbs, spices, and olive oil instead of heavy sauces, and keep high-sodium options like barbecue sauce as a light finishing touch. By filling half your plate with produce and using smart cooking techniques, you can enjoy the smoky flavors of summer while supporting heart health and overall wellness.

Fiber Is Trending
Fiber Is Trending
Pros and Cons of An Outdoor Pizza Oven
Pros and Cons of An Outdoor Pizza Oven

The traditional image of a wood-fired pizza oven is of stacks of logs, billowing smoke, and a two-hour wait for the stone to reach the right temperature. However, the Ninja Artisan Pizza Oven has fundamentally changed that narrative, bringing high-heat artisanal cooking to the backyard without the learning curve of a traditional hearth.1 Its price is significantly less than the gas ovens on the market.

Cracking the Vault: Sweeteners and Early Puberty
Cracking the Vault: Sweeteners and Early Puberty

Water. Just drink water! I cringe when I see kids and teenagers swilling sports drinks and sodas. Now, new research suggests that certain sweeteners found in food and beverages may increase the risk of early puberty, particularly in those who are genetically predisposed. The study was presented at the ENDO 2025 in San Francisco at the Endocrine Society’s annual meeting.

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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June 2026 Newsletter, White Label Newsletter, and Toolkit