October 2025 Newsletter, White Label Newsletter, and Toolkit

October 2025 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

• Bonus Article: Committee Report of the Dietary Guidelines

• Special member-only discounts

  • Use WOW20 for 20% off on all subscriptions, classes, and renewals at foodandhealth.com

  • Use 15% off and free shipping at Nutritioneducationstore.com FALLSAVE15

• Member-only recipe database - new recipes going in each week

• Member-only handout library - updated for 2025

• Member-only PowerPoint library - updated for 2025, plus new trivia games added to heart disease and diabetes, along with shows for food safety, food allergy, PLUS updated Healthy-Fats show - see Aging folder.

• NEW: Video Cooking Library - watch and share

• Check out the tutorials for using all the member tools

Tools and Content for October:

There are many positive research articles along with hands-on bucket list activities this month to help everyone stay present and focused for fall and better health.

Click to download the October 2025 PDF newsletter

Links to articles in the newsletter:

Download October Image - Fall Squash and Leaves

Recipes in this issue - click here to view all recipes

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SW Butternut Squash Soup

Yield 4

Author Judy Doherty

This creamy butternut squash soup has southwestern spices for a warm and satisfying dish.

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 sweet onion, chopped
• 4 garlic cloves, crushed
• 1 tablespoon oregano
• 1 tsp cumin
• pinch dried sage
• 1 butternut squash, peeled and cubed with seeds removed
• 4 cups no-added-sodium vegetable broth
• 1/2 cup cream
• pinch red pepper flakes
• 2 tablespoons toasted pepitas

Instructions

1. Heat the oil over medium-high heat, saute the onion, garlic, and seasoning. Add the squash, ginger, and broth.
2. Cook for 30 minutes or until tender. Puree in a blender or with a vertical blender; then add cream, salt, and pepper.
3. Top with toasted pepitas.

Nutrition Facts

Calories

293

Fat

17 g

Sat. Fat

8 g

Carbs

35 g

Fiber

6 g

Net carbs

29 g

Sugar

11 g

Protein

5 g

Sodium

150 mg

Cholesterol

34 mg

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Chicken Lentil Veggie Soup

Yield 12

Author Judy Doherty

Prep time

10 Min

Cook time

50 Min

Total time

1 Hour

This huge pot of soup will be a hit every time you serve it! It is made from leftover roasted chicken, lentils, wild rice, and veggies.

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Ingredients

• 2 cups lentils
• 8 cups low-sodium chicken broth
• 1 cup wild rice or brown rice
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1/2 onion, diced
• 1 can diced tomatoes
• 1 can garbanzo beans
• 2 tablespoons Italian seasoning
• pinch red pepper
• 2 cups chicken meat, boneless, skinless
• 1 cup arugula or spinach

Instructions

1. Place the lentils, broth, celery, carrots, and seasonings in a large Dutch oven style pot or soup pot. Bring to a boil, lower to a simmer. Cook for 30 minutes.
2. Add the tomatoes, garbanzo beans, greens, and chicken. Cook for another 20 minutes.
3. Serve hot.
4. Refrigerate or freeze leftovers.

Nutrition Facts

Calories

271

Fat

3 g

Sat. Fat

1 g

Carbs

42 g

Fiber

14 g

Net carbs

28 g

Sugar

4 g

Protein

22 g

Sodium

250 mg

Cholesterol

16 mg

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