September 2026 Newsletter, White Label Newsletter, and Toolkit

Happy September!

Hope you are enjoying all of your new 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 1,650.

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

  • Stir It Up is heating up. Our cooking video series keeps growing and is a member favorite. Play the videos in your classes or at events.

  • 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 September 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

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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

copyright foodandhealth.com

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Kale and Apple Salad

Yield 4

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

This delicious salad with apples and shredded fresh kale uses smashed berries for the vinaigrette dressing.

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Ingredients

• 1 bunch kale, rinsed, stems removed, sliced thin
• 1 apple, diced
• 1 cup mixed berries (raspberries, blueberries)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

1. Prepare the kale, rinse under cold running water in colander, pat dry and reserve.
2. Slice the apples.
3. Make the dressing: smash the berries in a large mixing bowl with a potato masher or fork. Add the oil and vineger and mix smooth.
4. Toss the kale with the dressing, mixing well.
5. Top with the apples.
6. Season with salt and pepper to taste. Serve immediately or refrigerate up to a day.

Nutrition Facts

Calories

87.32

Fat

4.31 g

Sat. Fat

0.57 g

Carbs

12.52 g

Fiber

3.46 g

Net carbs

9.04 g

Sugar

8.3 g

Protein

1.23 g

Sodium

66.97 mg

Cholesterol

0 mg

copyright foodandhealth.com

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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