October 2026 Newsletter, White Label Newsletter, and Toolkit

Happy October!

Hope you are ready for cooler weather and more great education tools.

• A new Member Dashboard. Your libraries, videos, recipes, calculators, health calendar, linked handouts, and this newsletter now live together in one home base.

  • Faster searching. The Handout Library and the PowerPoint Library each now have a search box. We added and refreshed hundreds of handouts, bringing the collection to more than 1700 for October.

  • More PowerPoint shows, across many new categories. They are searchable, and you can see them in each category, too.

  • Eight new health calculators, built just for members: BMI, calorie needs, hydration, blood pressure, cholesterol, a heart risk score, the CDC Prediabetes Risk Test, and a MyPlate daily score.

Your October toolkit is below. We hope you are ready for fall.

Cheers!

Judy

PS Have a comment, request, or question? Email me!

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This Month’s Articles

This Month’s Recipes

Fall Chicken Sheet Pan Dinnerhttps://youtu.be/ZyoOAIvoyS4https://i.imgur.com/DswlIkn.jpeg

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Fall Chicken Sheet Pan Dinner

Yield 4

Author Judy Doherty

Prep time

5 Min

Cook time

40 Min

Total time

45 Min

Fall chicken sheet pan dinner - spicy tomato sauce with garlic, maple syrup, olive oil, paprika, cumin and Korean pepper drizzled over chicken and butternut squash. Baked to perfection then topped with steaming lima beans, arugula, and red cabbage. Topped with lemon or lime.

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Ingredients

• 6 chicken thighs, boneless, skinless
• 3 cups frozen cubed butternut squash
• 4 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 pinch Korean pepper
• 1/2 tsp crushed garlic
• 3 cups lima beans, steamed
• 3 cups arugula
• 1 cup chopped red cabbage
• 1 lemon or lime

Instructions

1. Preheat the oven to 375 degrees.
2. Cover a sheet pan with foil
3. Top the sheet pan with chicken thighs and the butternut squash cubes.
4. Stir the tomato paste, garlic, oil, maple syrup and seasonings well. Pour over the chicken and squash.
5. Bake for 40 minutes or until done.
6. While the chicken is baking chop the cabbage. Steam the beans in the microwave, covered, the last 5 minutes of the chicken baking.
7. Top the pan of chicken with the steaming lima beans, arugula, chopped cabbage, and lime juice.

Nutrition Facts

Calories

491

Fat

12 g

Sat. Fat

2 g

Carbs

53 g

Fiber

14 g

Net carbs

39 g

Sugar

13 g

Protein

47 g

Sodium

297 mg

Cholesterol

161 mg

copyright foodandhealth.com

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Fall Apple Salad

Yield 4

Author Judy Doherty

Prep time

15 Min

Cook time

5 Min

Total time

20 Min

This salad is rich in fall flavor and color. We love the crunch from the apples, toasted walnuts, and red cabbage. Best of all it will refrigerate for a day.

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Ingredients

• 2 apples cored and diced, peel on
• 1 tablespoon olive oil
• 1 tsp minced garlic
• black pepper to taste
• 2 tablespoons rice vinegar or apple cider vinegar
• 4 cups arugula
• 2 cups shredded red cabbage
• 2 tablespoons toasted walnut pieces

Instructions

1. Toss all ingredients together. Serve immediately or hold in refrigerator up to one day.

Nutrition Facts

Calories

132

Fat

7 g

Sat. Fat

1 g

Carbs

18 g

Fiber

4 g

Net carbs

14 g

Sugar

12 g

Protein

2 g

Sodium

19 mg

Cholesterol

0 mg

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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