June 2026 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

June 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

Click the image to download the PDF newsletter

Tools and Content for June:

Links to articles in the newsletter:

Featured
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
What’s In Season
What’s In Season
One Week Plan for Micro-Prepping
One Week Plan for Micro-Prepping
What is Micro-Prepping?
What is Micro-Prepping?
6 Natural Sweeteners - Alternatives to Sugar - How Do They Stack Up?
6 Natural Sweeteners - Alternatives to Sugar - How Do They Stack Up?
More Ultra-processed Food? Higher Risk for Heart Disease and Stroke
More Ultra-processed Food? Higher Risk for Heart Disease and Stroke
Stress and Late-Night Eating is a Bad Combination for Your Gut
Stress and Late-Night Eating is a Bad Combination for Your Gut
The Argument for Just Choosing A Banana
The Argument for Just Choosing A Banana

Recipes in this issue - click here to view all recipes

SW Inspired Dense Bean Salad

SW Inspired Dense Bean Salad

Yield 2
Author Judy Doherty
Prep time
10 Min
Total time
10 Min

Here is a recipe for a light dinner or lunch, based on beans and veggies. A "dense bean salad" is a lettuce-free salad primarily made of beans, vegetables, and a light dressing. It has been made popular by social media influencers.

Cook modePrevent screen from turning off

Ingredients

  • 1 can of sodium-free black beans, rinsed and drained
  • 1 ripe tomato, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels
  • 1/2 cup edamame
  • 1 avocado, diced
  • 1 lemon, juie
  • 1 lime, juice
  • 1 tablespoon chopped parsley or cilantro
  • 1/2 tsp olive oil
  • 1 tsp red wine vinegar
  • 2 tablespoons tortilla chips crushed

Instructions

  1. Toss all ingredients together in a large mixing bowl. Serve immediately. You can also make ahead and add the crushed chips last at serving time.

Nutrition Facts

Calories

522

Fat

22 g

Sat. Fat

3 g

Carbs

71 g

Fiber

24 g

Net carbs

47 g

Sugar

9 g

Protein

20 g

Sodium

154 mg

Cholesterol

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

Peach Yogurt Bars

Yield 8
Author Judy Doherty
Prep time
8 Min
Total time
8 Min

Frozen yogurt bars make delicious snacks and desserts all summer long.

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Ingredients

  • 4 ripe peaches, cut in wedges
  • 1/2 tsp vanilla
  • pinch cinnamon
  • 1 tsp honey
  • 2 cups nonfat, plain yogurt

Instructions

  1. Toss the peaches with the vanilla, cinnamon, and honey in a medium-sized mixing bowl. Then fold in the yogurt. Mix well.
  2. Pour the mixture onto a cookie sheet that is lined with parchment paper. Freeze well for a few hours or overnight. Cut into brownie-sized squares and freeze in a container or bag until ready to serve.

Nutrition Facts

Calories

72

Fat

2 g

Sat. Fat

1 g

Carbs

11 g

Fiber

1 g

Net carbs

10 g

Sugar

10 g

Protein

3 g

Sodium

38 mg

Cholesterol

8 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Coconut Sugar Chocolate Chip Cookies

Coconut Sugar Chocolate Chip Cookies

Yield 24
Author Judy Doherty
Prep time
10 Min
Cook time
8 Min
Total time
18 Min

Coconut sugar contains just as many calories as cane sugar, but it is less refined and made on regenerative farms, which use far less water than cane sugar. We wanted to give it a whirl and liked it enough to share. We like its intense caramel flavor.

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Ingredients

  • 1/2 cup softened butter
  • 1 1/2 cups light coconut sugar (not packed)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups bread flour
  • 1 tsp baking powder
  • 1 cup chocolate chips

Instructions

  1. Cream the butter and sugar together until mixed well. It will look mealy, but that is ok. Add the eggs, one by one, along with the vanilla extract and cream, until fluffy.
  2. Add the flour, baking soda, and chocolate chips. Scrape the bowl and mix until everything comes together. Mix well, but do not overmix.
  3. Scoop onto 2 sheet pans, spacing about 2-3 inches apart. Bake for 8 minutes at 375 degrees or until cookies are done. Cool and store at room temperature.

Nutrition Facts

Calories

133

Fat

6 g

Sat. Fat

4 g

Carbs

18 g

Fiber

0 g

Net carbs

18 g

Sugar

11 g

Protein

1 g

Sodium

76 mg

Cholesterol

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

Watermelon Salad

Yield 6
Author Judy Doherty
Prep time
8 Min
Total time
8 Min
Cook modePrevent screen from turning off

Ingredients

  • 1 very thick slice from the mid section of the watermelon, cut into 6 "pie" wedges
  • 1/2 cup cucumber, sliced
  • 1/2 red onion, sliced
  • 2 tablespoons of chopped mint plus whole leaves for garnish
  • oil and vinegar
  • 2 table spoons of feta cheese
  • Italian seasoning

Instructions

  1. Cut the watermelon as pictured and place on a large cutting board or tray.
  2. Garnish with the rest of the ingredients. Serve chilled.

Nutrition Facts

Calories

25

Fat

1 g

Sat. Fat

0 g

Carbs

1 g

Fiber

0 g

Net carbs

1 g

Sugar

1 g

Protein

2 g

Sodium

11 mg

Cholesterol

6 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Featured
Making Something Fun To Drink….. Without the Added Sugar
Making Something Fun To Drink….. Without the Added Sugar

One of the things the beverage manufacturers do really well is to present their sweetened products as “something fun to drink.” Soda and other sugary drinks come in many colors and flavors.

Using this theme what we really need to do is to make something “fun to drink” if we want to kick the sugared drink habit.

Healthier French Fries
Healthier French Fries

Here are some healthy ways to make French fries and other veggies while keeping them crispy and delicious:

Best Heart-Healthy Oils for Frying
Best Heart-Healthy Oils for Frying

When choosing the best oils for frying, consider their smoke point (the temperature at which oil starts to break down and produce harmful compounds) and their heart health benefits.

Colorectal Cancer Connected to Ultra-processed Foods
Colorectal Cancer Connected to Ultra-processed Foods

Why is colorectal cancer increasing in younger populations?

Taxes on Soda Change Sales and People’s Perceptions
Taxes on Soda Change Sales and People’s Perceptions

What happens when a soda tax is added?

What’s the Beef with Beef Tallow?
What’s the Beef with Beef Tallow?

Is it a good idea to start frying everything in beef tallow? We will let the science and a dietitian guide us.

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?

Melatonin Use Increasing in Children and Teens
Melatonin Use Increasing in Children and Teens

What is melatonin, and how much do you need? Is it effective for sleep?

What Is A Vegan Diet?
What Is A Vegan Diet?

what is a vegan diet?

Tips for Reducing Ultra-Processed Foods
Tips for Reducing Ultra-Processed Foods

In light of the apparent link between ultra-processed food and leptin resistance in women, you may need to check in with your audience about their eating patterns. But what should healthcare providers advise? Consider the following…

A Dietitian's Insight About Functional Ingredients
A Dietitian's Insight About Functional Ingredients

Do indulgent foods like cookies and crunchy snacks that contain functional ingredients actually promote health, or is the inclusion of functional ingredients more of a marketing strategy? 

What Are Functional Ingredients?
What Are Functional Ingredients?

Functional foods can provide additional health benefits beyond basic nutrition. Think fermented foods like kefir or sauerkraut that contain probiotics, or berries that are high in antioxidants. Including functional foods as part of your daily food choices is an excellent strategy to improve overall health…

Snack-A-Meal
Snack-A-Meal

Snacking instead of sitting for a meal is on the rise, so let’s take a look at the pros and cons of this approach…

Research Highlight: Ultra-processed Food Intake Linked with Leptin Resistance in Women
Research Highlight: Ultra-processed Food Intake Linked with Leptin Resistance in Women

A recent study indicates that women who consumed more ultra-processed foods are more susceptible to leptin resistance and could have changes in their gut bacteria. Leptin resistance is linked with pro-inflammatory conditions, neuroinflammation, and metabolic disorders, including obesity…

Protein Comparison Charts & Handouts
Protein Comparison Charts & Handouts

Here is a chart of common sources of protein, both animal and plant. I think you’ll find a few surprises. Did you know that plant protein is lower in calories and higher in fiber? It’s also (usually) lower in cost.

Don’t miss the printable PDF handout on protein comparisons — as well as the original excel file for any changes you might want to make.

#eatrightPROnutrimag #makeevverybitecount #healthydoesnthavetobehard #simplehealth #funcionalwellness #wholewellness #wholebodyhealth #MyPlate #OnMyPlate #ChooseMyPlate #MyPlateStartSimplePROnutrimag!

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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May 2026 Newsletter, White Label Newsletter, and Toolkit