May 2026 Newsletter, White Label Newsletter, and Toolkit

Written By Judy Doherty, MPS, PCII

May 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 May:

Links to articles in the newsletter:

Featured
The Argument for Just Choosing A Banana
The Argument for Just Choosing A Banana
Spring Clean Your Kitchen for Better, Faster, Healthier Meals
Spring Clean Your Kitchen for Better, Faster, Healthier Meals
New Pantry Inspiration
New Pantry Inspiration
It’s Farmers’ Market Season
It’s Farmers’ Market Season
Kick the soda can and protect your liver
Kick the soda can and protect your liver
Close the Kitchen Early for Better Heart Health
Close the Kitchen Early for Better Heart Health
In Season for April
In Season for April
Grilling Equipment Guide
Grilling Equipment Guide
Farmer’s Market Meal Ideas
Farmer’s Market Meal Ideas

Recipes in this issue - click here to view all recipes

Mediterranean Grilled Vegetable Salad

Mediterranean Grilled Vegetable Salad

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
8 Min
Total time
18 Min
Grill your veggies then chop and toss to make a salad that is rich with flavor and inspired from the Mediterranean region.

Ingredients

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 1 bell pepper, core and stem removed, cut in quarters
  • 1 yellow squash, sliced
  • Foil and a little vegetable oil
  • Salad:
  • 1 tsp olive oil
  • 2 tsp red wine vinegar
  • 2 tablespoons of chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1 lemon, juice and zest
  • pepper to taste
  • Garnish:
  • 1 cup cherry tomatoes, stem removed

Instructions

  1. Grill the sliced vegetables on a hot grill with oil and foil. Turn the vegetables after about 2-4 minutes when they are browned and cook until almost tender, about 3 more minutes. Remove the vegetables as they are done and place on a platter. The onions will probably take longer to cook than the squash.
  2. Allow the vegetables to cool slightly. Dice them with a sharp knife and place them in a mixing bowl. Toss with olive oil, vinegar, lemon, garlic and basil. Add pepper to taste.
  3. Chef's Tips: Feel free to mix up the types of vegetables that you use for this salad.

Nutrition Facts

Calories

80.87

Fat

3.55 g

Sat. Fat

0.56 g

Carbs

12.08 g

Fiber

4.19 g

Net carbs

7.86 g

Sugar

7.13 g

Protein

2.43 g

Sodium

9.99 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Low-Sodium BBQ Sauce

Low-Sodium BBQ Sauce

Yield 5
Author Judy Doherty

Simple, flavorful, and low in sodium, so you can slather it on!

Cook modePrevent screen from turning off

Ingredients

  • 1 cup no-salt-added tomato sauce
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp honey
  • 1 Tbsp tomato paste, no added salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ½ tsp mustard powder
  • 1 tsp molasses

Instructions

  1. Add all ingredients to a small saucepan.
  2. Stir and bring to a gentle simmer.
  3. Cook 10–15 minutes, stirring occasionally, until slightly thickened.
  4. Taste and adjust sweetness or acidity (more honey or vinegar if needed).

Nutrition Facts

Calories

52

Fat

0 g

Sat. Fat

0 g

Carbs

12 g

Fiber

1 g

Net carbs

11 g

Sugar

10 g

Protein

1 g

Sodium

32 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Grilled Chicken With Lime and Low-sodium BBQ Sauce

Grilled Chicken With Lime and Low-sodium BBQ Sauce

Yield 3
Author Judy Doherty
Prep time
10 Min
Cook time
16 Min
Total time
26 Min
Cook modePrevent screen from turning off

Ingredients

  • 2 large chicken breasts, boneless and skinless
  • 1 tablespoon olive oil
  • 1 lime, cut in half
  • 1 tablespoon Italian seasoning
  • 1 tsp Korean red pepper

Instructions

  1. Mix the chicken breasts with the oil, lime juice, and seasonings.
  2. Flatten the breasts onto a tray.
  3. Place on a hot, preheated grill that is 450 degrees. Cook for 8 minutes on each side until done. It is done when no longer pink in the center and firm to the touch.
  4. Remove from the grill and allow to rest 5 minutes.
  5. Cut into slices on the bias. Serves 2-3 people. Serve with rice or baked potatoes, and grilled veggies.
  6. Serve with a ribbon of low-sodium BBQ sauce.

Nutrition Facts

Calories

139

Fat

7 g

Sat. Fat

1 g

Carbs

4 g

Fiber

1 g

Net carbs

2 g

Sugar

1 g

Protein

16 g

Sodium

88 mg

Cholesterol

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

Grilled Vegetables

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min

Grilling vegetables in foil alongside other items is a super-efficient and tasty way to get dinner done.

Cook modePrevent screen from turning off

Ingredients

  • 2 head bok choy
  • 1 bunch of asparagus
  • 4-5 mini red and yellow bell peppers
  • 1/2 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1/2 lemon
  • 1 tablespoon Italian seasoning

Instructions

  1. Tear 2 large sheets (12" or more) of aluminum foil and place them overlapping onto a large tray.
  2. Oil the foil, then stack the veggies in the center. Top with the lemon half and seasoning.
  3. Fold up the edges to seal all items with seams on top.
  4. Place on a hot grill for 15 minutes.
  5. Remove veggies to a platter and squeeze with the grilled lemon.
  6. Serve hot.

Nutrition Facts

Calories

169

Fat

5 g

Sat. Fat

1 g

Carbs

28 g

Fiber

10 g

Net carbs

18 g

Sugar

9 g

Protein

12 g

Sodium

52 mg

Cholesterol

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

Spring

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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April 2026 Newsletter, White Label Newsletter, and Toolkit