Nutrition Services

Nutrition at Hallmark Health 

Hallmark Health System has a dynamic team of inpatient and outpatient Registered Dietitians to help meet the nutritional needs of the communities we serve. Our dietitians have a breadth of knowledge and deep level of expertise to successfully guide our patients to meeting  nutritional goals.

Good nutrition is a major component to recovering from illness or injury.  Our inpatient Registered Dietitians work alongside the health care team to provide nutrition support and education to patients admitted to the hospital.

 

Our outpatient Registered Dietitians offer individualized counseling to help patients achieve a healthy lifestyle and better manage chronic illnesses such as heart disease, diabetes, gastrointestinal disorders, kidney disease, cancer as well as childhood and adult obesity. We offer one-on-one evaluations to discuss nutrition concerns and goals. We’ll offer comprehensive plans & goals that are specific to your needs and lifestyle and follow you along the way to ensure those goals are met. 

Many insurance plans require a physician referral for each outpatient nutrition counseling session. Be sure to contact your insurance company prior to your appointment to verify coverage. Appointments are available days and evenings Monday through Friday.

To schedule an outpatient nutrition visit, simply call Central Scheduling at (781) 338-7111.

Please contact Nutrition Manager, Jillian Pollock, RD LDN with questions at (781) 979-3615.


 

Jillian Pollock, RD, LDN

Nutrition Manager

BS in Nutrition from Simmons College

Joined team at Hallmark Health System in 2010

 

 

Registered Dietitians:

Kathy Burzynski, MS, RD, LDN, CDE, CNSC
BS in Nutrition from University of Massachusetts Amherst
MS from University of New Haven
Joined team at Hallmark Health System in 1994

 

Emmie Burke, RD, LDN, CNSC
BS in Nutrition from University of Massachusetts
Joined team at Hallmark Health System  in 2011

 

Juli Vitak, MS, RD, LDN

BSin Biology from West Virginia Wesleyan College
MS in Nutrition from Framingham State University

Joined team at Hallmark Health System in 2013

 

 

Trissa Therien, RD, LDN

BS in Nutrition from University of Vermont

Joined team at Hallmark Health System in 2011

Cristine Bertochi, MS, RD, LDN
BS in Physiology and Minor in Psychology from McGill University
MS in Nutrition from Boston University
Joined team at Hallmark Health System in 2013

 

Erika Damon, RD, LDN, RYT
BS in Nutrition from Keene State College
Joined team at Hallmark Health System in 1998

Emily Bostrom, RD, LDN

BS in Nutrition from Rutgers University

Joined team at Hallmark Health System in 2014

 

 


 

Hallmark Health System offers nutrition counselling in multiple locations including Melrose-Wakefield Hospital, Lawrence Memorial Hospital and Hallmark Health Medical Associates at 101 Main Street in Medford. Appointments are available days and evenings Monday through Friday.
 
To schedule an outpatient nutrition visit, simply call Central Scheduling at (781) 338-7111.
 
Many insurance plans require a physician referral for each outpatient nutrition counseling session. Be sure to contact your insurance company prior to your appointment to verify coverage.
 
Please contact Nutrition Manager, Jillian Pollock, RD LDN with questions at (781) 979-3615.
 

 
 
Weight Management/Weight loss Surgery
 
Endocrinology
 
Cardiac Rehab
 
 

 

Need help with a nutrition dilemma? Have questions about healthy eating? Simple complete the online form below and the Clinical Nutrition Manager for Hallmark Health will respond.

 
 
 

March Recipes

Pan-Roasted Artichokes with Lemon and Garlic

Artichokes significantly aid in digestion. They are high in fiber, increase bile flow, and improve gallbladder function. This is a light and easy recipe that provides the perfection transitioning meal into the spring. Yield: 6 servings Ingredients 3 tablespoons fresh lemon juice 18 baby artichokes (about 1 3/4 pounds) 3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 large garlic cloves, halved 1/2 lemon, thinly sliced  1 (6-inch) rosemary sprig  2 teaspoons fresh lemon juice Preparation 1. Gather all ingredients and equipment. 2. Preheat oven to 425°. 3. Combine water and 3 tablespoons juice in a bowl. Cut off top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to water. 4. Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add half of artichoke mixture to pan; cook 1 minute on each side or until lightly browned. Remove from pan. Repeat procedure with remaining artichoke mixture. Return artichokes to pan; add lemon slices and rosemary. 5. Bake at 425° for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over artichoke mixture; discard stem and any blackened lemon. Sprinkle with 2 teaspoons lemon juice

Nutrient Analysis: Calories: 128, Fat: 7g, Saturated fat: 1g, Monounsaturated fat: 4.9g, Polyunsaturated, fat: 0.8g, Protein: 4g, Carbohydrate: 16g, Fiber: 8g, Cholesterol: 0.0mg, Iron: 2mg, Sodium: 223mg, Calcium: 66mg. Recipe courtesy Cooking Light 2014, date accessed 8/26/2014

Curried Collard Greens

Collard greens have anti-inflammatory benefits and aids in the detoxification of the body. They are an excellent source of vitamin K, vitamin A, manganese, and vitamin C. Yield: 4 servings Ingredients 1 teaspoon unsalted butter 1 tablespoon olive oil 1/2 medium onion, chopped 1 bunch collard greens (about 12 large leaves), stemmed and chopped 2 cloves garlic, minced 1 teaspoon curry powder 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup low-sodium vegetable broth 1/2 cup white wine Preparation 1. Gather all ingredients and equipment. 2. Melt butter with olive oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until slightly softened, about 2 minutes. Add collard greens and cook, stirring occasionally, until greens have wilted, about 5 minutes. 3. Stir in garlic, curry, ginger, salt and pepper and sauté for 1 minute. Stir in broth and wine, bring to a boil, cover, reduce heat to low and simmer, stirring occasionally, until greens are tender, about 20 minutes. Nutrient Analysis: Calories: 80, Fat: 5g, Saturated fat: 1g. Cholesterol: 3mg, Fiber: 3g, Protein: 2g, Carbohydrate: 6g, Sodium: 330mg. Recipe courtesy allyou, date accessed 8/26/2014.

Arugula Salad with Chicken and Apricots

Apricots are full of antioxidants, and they can help maintain healthy eyesight and protect against inflammation. The apricots in this dish add a hint of sweetness to an otherwise light and herbaceous salad. Yield: 4 servings Ingredients 2 (6-ounce) skinless, boneless chicken breast halves 1 tablespoon minced fresh parsley 2 teaspoons minced fresh tarragon 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 4 teaspoons white wine vinegar  Dash of freshly ground black pepper 4 cups baby arugula 4 cups gourmet salad greens 3 apricots (about 8 ounces), pitted and thinly sliced 1/3 cup thinly vertically sliced red onion Preparation 1. Gather all ingredients and equipment. 2. Prepare grill to medium-high heat. 3. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature. 5. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk. 6. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Nutrient Analysis: Calories: 243, Fat: 12.9g, Saturated fat: 2.1g, Monounsaturated fat: 8.3g, Polyunsaturated fat: 1.7g, Protein: 22.2g, Carbohydrate: 10.1g, Fiber: 2.9g, Cholesterol: 54mg, Iron: 2.1mg, Sodium: 364mg, Calcium: 86mg. Recipe courtesy Cooking Light 2009, date accessed 8/26/2014

January Recipes

January this the perfect month to get out a crock pot and make some warm and hearty meals. 

Slow-Cooker Moroccan Lentil Soup Yields: 12 servings Serving size: 1 ¼ cup

2 cups chopped onions 2 cups chopped carrots 4 cloves garlic, minced 2 teaspoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric ¼ teaspoon ground cinnamon ¼ teaspoon ground pepper 6 cups vegetables broth or reduced-sodium chicken broth 2 cups water 3 cups chopped cauliflower 1 ¾ cups lentils 1 28-oz can diced tomatoes 2 tablespoons tomato paste 4 cups chopped fresh spinach or one 10-oz package frozen chopped spinach, thawed ½ cup chopped fresh cilantro 2 tablespoons lemon juice

1) Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined. 2) Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low. 3) During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Nutrient analysis: 152 calories, 1 g fat, 0g Sat. fat, 1g Mono-unsat fat, 0 mg cholesterol, 618 mg sodium, 28 g carbohydrate, 9 g fiber, 9g protein

Recipe courtesy: Eating Well, www.eatingwell.com, accessed 12/23/2014.

Classic Minestrone Soup Yield: 10 servings

2 cans (14.5-oz each) low-sodium chicken or vegetable broth 1 can (15-oz) red kidney beans, rinsed and drained 1 can (15.5-oz) cannellini beans, rinsed and drained ¾ teaspoons dried Italian seasoning 1 package (12-oz) rotini pasta 2 cans (14.50oz each) diced tomatoes 6 carrots, peeled and thinly sliced 1 bunch scallions, thinly sliced 1 package (10-oz) frozen spinach, thawed and squeezed dry

1) Place broth, beans, tomatoes, carrots, scallions, and Italian seasoning on 4-quate or lasrger slow cooker. Stir to combine. 2) Cover.  Cook on low 6-8 hours. 3) Prepares pasta according to package directions.  Add pasta and spinach to cooker and stir to combine. 4) Cover.  Cook 15-20 more minutes or until heated through. Nutrient analysis: 257 calories, 1.4 g fat .3 g saturated fat, 369 mg sodium, 48 g carbohydrates, 8.3 g fiber, 12.3 g protein Recipe courtesy: Prevention.com, www.myrecipes.com, accessed 12/23/14.

Wine & Tomato Brained Chicken

Yields: 10 servings

4 slices bacon (omit to decrease Saturated fat and Sodium content further) 1 large onion, thinly sliced 4 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon fennel seeds 1 teaspoon freshly ground pepper 1 bay leaf 1 cup dry white wine (see tip) 1 (28-oz) can whole tomatoes, with juice, coarsely chopped 1 teaspoon salt 10 bone-in chicken thighs (about 3 ¾ pounds), skin removed, trimmed ¼ cup finely chopped fresh parsley

1) Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool. (Omit to reduce fat and sodium content). 2) Drain off all but 2 tablespoons fat from the pan.  Add onion and cook over medium heat, stirring, until softened, 3-6 minutes.  Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well. 3) Place chicken thighs in a 4-quart (or larger) slow cooker.  Sprinkle the bacon over the chicken.  Pour the tomato mixture over the chicken.  Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley. 4) Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo.  Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes.  Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), ¾ cup instant brown rice (see tip) and 1/8-1/4 teaspoon cayenne pepper.  Bring to a boil.  Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tip: If you want to use rice that is not “instant”, stir in 1 cup of any leftover cooked rice instead.  Or, if you have time, add ½ cup of quicker-cooking whole grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 1 ¼ cups chicken broth before adding the okra.  Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.

Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.

Nutrient analysis: 260 calories, 13 g fat, 4g sat. fat, 5g mono-unsat. Fat, 492 mg sodium, 6 g carbohydrate, 25 g protein, 1g fiber, 392g potassium

Recipe courtesy: Eating Well, www.eatingwell.com, accessed 12/23/14.

December Recipes

Raw Kale, Grapefruit, and Toasted Hazelnut Salad

Kale has a multitude of health benefits, and it an excellent source of vitamin K, vitamin A, copper, and manganese. Kale can help lower cholesterol and aid in bodily detoxification. Yield: 4 Servings Ingredients 2 pink grapefruit 1/2 small red onion, thinly sliced, divided 1/4 cup fresh lemon juice 1/2 cup fat-free plain yogurt 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 8 ounces lacinato kale, very thinly sliced, or baby kale leaves 1 ounce toasted hazelnuts, chopped (1/3 cup)

Preparation 1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed. 2. Toss in the kale. Top with remaining onion, grapefruit, and hazelnuts.

Nutrient Analysis: Calories: 184, Fat: 11.6g, Saturated fat: 1.4g, Monounsaturated fat: 8.3g, Polyunsaturated fat: 1.5g, Protein: 5g, Carbohydrate: 18g, Fiber: 3, Cholesterol: 1mg, Iron: 1mg, Sodium: 179mg, Calcium: 138mg. Recipe courtesy Health 2013, date accessed 8/19/2014

Spicy Crab-Papaya Salad

This light, tropical salad can add some brightness to dark winter nights. The papaya contains plenty of antioxidants and aids in overall skin health.

Yield: 4 Servings

Ingredients 1 1/2 cups diced peeled papaya 1/3 cup thinly sliced green onions 1/4 cup finely chopped celery 1 finely chopped jalapeño pepper 1 pound lump crabmeat (shell pieces removed) 3 tablespoons canola oil 2 tablespoons cider vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt

Preparation

1. Combine papaya, green onions, celery, jalapeño pepper, and crabmeat. 2. Combine canola oil, cider vinegar, sugar, Dijon mustard, freshly ground black pepper, and salt, stirring with a whisk. Drizzle vinegar mixture over crab mixture; toss. Chill.

Nutrient Analysis: Calories: 246, Fat: 12.6g, Saturated fat: 1.1g, Monounsaturated fat: 7g, Polyunsaturated fat: 3.8g, Protein: 23.3g, Carbohydrate: 8.7g, Fiber: 1.5g, Cholesterol: 113mg, Iron: 1.3mg, Sodium: 430mg, Calcium: 141mg.

Recipe courtesy Cooking Light 2011, date accessed 8/19/2014

Cheese and Pear Stuffed Pork

December is the season for hearty holiday dinners. Seasonal pears lend a very good source of dietary fiber to this dish. Diets that are rich in fiber help protect against the development of type 2 diabetes.

Yield: 6 Servings

Ingredients 2 tablespoons olive oil, divided 4 shallots, thinly sliced 1 cup chopped firm Anjou pear 1/2 cup riesling or other white wine 1 tablespoon chopped fresh thyme Dash of ground red pepper 1/2 cup chopped walnuts, toasted 1/2 cup crumbled blue cheese 1/3 cup fresh breadcrumbs 2 tablespoons chopped fresh parsley 2 (12-ounce) pork tenderloins 1/2 teaspoon kosher salt 1 1/4 cups fat-free, lower-sodium chicken broth

Preparation 1. Preheat oven to 425°. 2. Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley. 3. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt. 4. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.

Nutrient Analysis: Calories: 321, Fat: 16.1g, Saturated fat: 3.8g, Monounsaturated fat: 5.8g, Polyunsaturated fat: 5.6g, Protein: 28.7g, Carbohydrate: 13g, Fiber: 1.8g, Cholesterol: 81mg, Iron: 2mg, Sodium: 478mg, Calcium: 72mg. Recipe courtesy Cooking Light 2011, date accessed 8/19/2014

 

November Recipes

Soba Noodles with Broccoli and Chicken

Broccoli is loaded with vitamin K, and it provides anti-inflammatory benefits to the body. Buckwheat is a cereal grain that can help lower cholesterol.

Yield: 4 Servings

Ingredients

6 ounces uncooked soba (buckwheat noodles)

1/4 cup sake (rice wine) or dry sherry

3 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon honey

1/2 teaspoon crushed red pepper

1 tablespoon vegetable oil, divided

3/4 pound chicken breast tenders, cut into bite-sized pieces

1 1/2 teaspoons dark sesame oil

3 cups quartered mushrooms

3 cups broccoli florets

1 cup (1-inch) red bell pepper strips

1 tablespoon bottled ground fresh ginger (such as Spice World)

2 garlic cloves, minced

Preparation

1. Cook noodles according to package directions; drain.

2. Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

3. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

Nutrient Analysis: Calories: 357, Fat: 7g, Saturated fat: 1.2g, Monounsaturated fat: 1.9g, Polyunsaturated fat: 3.2g, Protein: 30.1g, Carbohydrate: 43.2g, Fiber: 3.3g, Cholesterol: 49mg, Iron: 3.3mg, Sodium: 810mg, Calcium: 61mg.

Recipe courtesy Cooking Light 2004, date accessed 8/19/2014.

Field Salad with Tangerines, Roasted Beets, and Feta

The approaching winter brings winter citrus fruit. Tangerines lend plenty of vitamin C to this salad as well as vibrant flavor. Roasted beets are an excellent source of folate which is known to support red blood cell production.

Yield: 4 Servings

Ingredients

2 beets (about 1/2 pound)

1/2 teaspoon grated tangerine rind

6 cups gourmet salad greens

1 cup tangerine sections (about 3 tangerines)

1/4 cup (1 ounce) crumbled feta or blue cheese

1/4 cup fresh tangerine juice

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

2 teaspoons extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon Dijon mustard

Preparation

1. Preheat oven to 425°.

2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a baking sheet lined with foil; bake at 425° for 45 minutes or until tender. Cool slightly. Peel beets; cut each into 8 wedges.

3. Combine rind, greens, tangerine sections, and feta in a large bowl. Combine tangerine juice, pepper, lemon juice, oil, salt, and mustard; stir well with a whisk. Pour over salad mixture; toss to combine. Place salad mixture on each of 4 plates; top with beets.

Nutrient Analysis: Calories: 120, Fat: 4.2g, Saturated fat: 1.4g, Monounsaturated fat: 2.1g, Polyunsaturated fat: 0.4g, Protein: 4.1g, Carbohydrate: 18.6g, Fiber: 3.3g, Cholesterol: 6mg, Iron: 1.7mg, Sodium: 220mg, Calcium: 89mg.

Recipe courtesy Cooking Light 1998, date accessed 8/19/2014.

Turkey Kefta with Sweet Onion and Raisin Sauce

November would not be complete without some turkey on the menu. This Middle Eastern inspired recipe brings forth warm, autumnal spices such as clove and cardamom from the Ras el Hanout. The sweet onions provide a very good source of biotin which play a key role in blood sugar balance

Yield: 4 servings

Ingredients

4 cups thinly vertically sliced Vidalia or other sweet onion

1/2 cup raisins

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Ras el Hanout

1 (14-ounce) can fat-free, less-sodium chicken broth

1/2 cup finely chopped fresh parsley

1/4 cup dry breadcrumbs

1 teaspoon salt

1/2 teaspoon Ras el Hanout

1/2 teaspoon freshly ground black pepper

1 egg, lightly beaten

1 1/4 pounds ground turkey breastClick to see savings

1/4 cup slivered almonds, toasted

Preparation

1. Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.

2. Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.

Nutrient Analysis: Calories: 246, Fat: 5.2g, Saturated fat: 0.8g, Monounsaturated fat: 2.7g, Polyunsaturated fat: 1.1g, Protein: 27.6g, Carbohydrate: 22g, Fiber: 3.1g, Cholesterol: 94mg, Iron: 2.4mg, Sodium: 857mg, Calcium: 68mg.

Nutrient Analysis: Calories: 246, Fat: 5.2g, Saturated fat: 0.8g, Monounsaturated fat: 2.7g, Polyunsaturated fat: 1.1g, Protein: 27.6g, Carbohydrate: 22g, Fiber: 3.1g, Cholesterol: 94mg, Iron: 2.4mg, Sodium: 857mg, Calcium: 68mg.

Recipe courtesy Cooking Light 2006, date accessed 8/19/14.

October Recipes

Fried Cauliflower with Tahini and Pomegranate Seeds

This filling side dish is packed with vitamin C from the cauliflower which will help the body detoxify. Also, this dish is high in cancer-reducing antioxidants from the cauliflower and pomegranate seeds.
Servings:  6

Ingredients
1/3 cup cilantro leaves, packed
1/3 cup tahini (roasted sesame seed paste)
3 tablespoons fresh lemon juice
2 garlic cloves
6 tablespoons water
 1/2 teaspoon salt, divided
 2 tablespoons extra-virgin olive oil
6 cups cauliflower florets (about 1 large head)
1/4 teaspoon freshly ground black pepper
1/3 cup pomegranate arils

Preparation
1. Gather all ingredients and equipment.
2. Preheat oven to 375°.
3. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine.
4. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.
Nutrient Analysis: Calories: 166, Fat: 11.7g, Saturated fat: 1.6g, Monounsaturated fat: 6g, Polyunsaturated fat: 3.6g, Protein: 5.2g, Carbohydrate: 13.6g, Fiber: 4.2g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 244mg, Calcium: 52mg.
Recipe courtesy Cooking Light 2012, date accessed 8/12/2014.


Pumpkin Turkey Chili

Servings: 6
1 Tbs vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½  cup chopped yellow bell pepper
1 clove garlic, minced
1 pound group turkey
1 (14.5 oz) can diced tomatoes
2 cups pumpkin puree
1 ½ tablespoons chili powder
½ teaspoon ground black pepper
1 dash salt
½ cup shredded Cheddar
½ cup sour cream

Preparation
1) Heat the oil in a large skillet over medium heat and saute the onion, green bell pepper, yellow bell pepper and garlic until tender.  Stir in the turkey and cook until evenly brown.  Drain and mix in tomatoes and pumpkin.  Season with chili powder and salt.  Reduce heat to low, cover and simmer 20 minutes.  Serve topped with Cheddar cheese and sour cream.
Nutrient Analysis: Calories: 285, Fat: 16.6g, Protein: 21.3g, Carbohydrate: 14.9g, Fiber: 5.6g, Cholesterol: 76mg, Sodium: 321mg.
Recipe courtesy of Allrecipes, www.allrecipes.com. Accessed on 9/24/2014.

Roasted Delicata with Cranberries and Pumpkinseeds
Cranberries and squash go hand in hand with fall-themed dishes. This dish is high in fiber and minerals such as manganese. Cranberries are also known for aiding in kidney health.

Yield: 4 Servings
Ingredients
2 (12-ounce) delicata squashes 4 teaspoons canola oil, divided
1/2 teaspoon kosher salt, divided
 1/4 teaspoon freshly ground black pepper, divided
Cooking spray 4 thyme sprigs
3 tablespoons dried sweetened cranberries
2 teaspoons butter
1 teaspoon fresh lemon juice
 2 tablespoons pumpkinseed kernels, toasted

Preparation
1. Gather all ingredients and equipment.
2. Preheat oven to 425°.
3. Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Brush flesh with 2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 15 minutes. Turn over (cut sides up); place 1 thyme sprig in each. Bake an additional 17 minutes or until tender. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Preheat broiler to high.
5. Broil squash 2 minutes or until lightly browned.
6. Place cranberries in a small bowl; cover with water. Microwave at HIGH 45 seconds; drain.
7. Melt butter in a small skillet over medium heat; cook 3 minutes or until browned. Stir in remaining 2 teaspoons oil and lemon juice. Drizzle the butter mixture over squash. Divide cranberries and pumpkinseeds among squash halves.
Nutrient Analysis: Calories: 160, Fat: 8.6g, Saturated fat: 1.9g, Monounsaturated fat: 4.1g, Polyunsaturated fat: 2.2g, Protein: 3.3g, Carbohydrate: 19.4g, Fiber: 2.3g, Cholesterol: 5.1mg, Iron: 1.1mg, Sodium: 257mg, Calcium: 44mg.
Recipe courtesy Cooking Light 2014, date accessed 8/12/2014.

September Recipes

Peach Salad with Tomatoes and Beets

This late summer salad takes advantage of vibrant produce at its peak. Beets contain antioxidants, and they provide anti-inflammatory benefits to the body.  Additionally, tomatoes contain a fair amount of vitamin C to boost the immune system.
Yield: 8 Servings
Ingredients
2 medium, golden beets
2 medium ripe tomatoes
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 medium shallot, thinly sliced
3 medium peaches, peeled and sliced
3 tablespoons fresh mint leaves
2 teaspoons fresh thyme leaves
2 ounces crumbled goat cheese
Preparation
1. Gather all ingredients and equipment.
2.  Preheat oven to 425°.
3. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.
4. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Nutrient Analysis: Calories: 112, Fat: 6.8g, Saturated fat: 1.8g, Monounsaturated fat: 4.1g, Polyunsaturated fat: 0.7g, Protein: 3g, Carbohydrate: 12g, Fiber: 2g, Cholesterol: 3mg, Iron: 1mg, Sodium: 164mg, Calcium: 23mg.
Recipe courtesy Cooking Light 2014, date accessed 8/12/2014.

http://www.myrecipes.com/recipe/peach-salad-tomatoes-beets-50400000136536/

Smothered Vinegar Pork Shoulder with Apples and Kale

Apple picking season is underway and this main course highlights early fall flavors. Apples are high in fiber which aids in healthy digestion and kale is full of vitamin K which maintain regular blood clotting.
Yield: 4 Servings
Ingredients
1 tablespoon olive oil
1 (1 1/2-pound) boneless pork shoulder roast (Boston butt), trimmed
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ½ cups sliced onion
½ cup fat-free, low-sodium chicken broth
¼ cup rice vinegar
2 teaspoons ground cumin
½ teaspoon ground allspice
2 garlic cloves, finely chopped
5 cups chopped kale
1 teaspoon canola oil
2 peeled apples cut into 1/2-inch wedges
2 tablespoons cider vinegar
1 teaspoon brown sugar
Preparation
1. Gather all ingredients and equipment.
2. Preheat oven to 325°.
3. Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 7 minutes, turning to brown on all sides. Remove pork from pan; keep warm.
4. Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. Add chicken broth and next 4 ingredients (through garlic) to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Cover and bake at 325° for 1 1/2 hours. Add kale to pan; cover and bake at 325° for 30 minutes.
5. Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture.

Nutrient Analysis: Calories: 287, Fat: 11g, Saturated fat: 2.6g, Monounsaturated fat: 5.7g, Polyunsaturated fat: 1.6g, Protein: 22.8g, Carbohydrate: 25.9g, Fiber: 4.2g, Cholesterol: 59mg, Iron: 3.2mg, Sodium: 417mg, Calcium: 160mg.
Recipe courtesy Cooking Light 2013, date accessed 8/12/2014.
http://www.myrecipes.com/recipe/smothered-vinegar-pork-shoulder-50400000131145/

Sweet Potato and Chickpea Cakes with Avocado Salsa

Sweet potatoes are hearty root vegetables that go hand in hand with fall flavors. They are high in vitamin A which is an essential vitamin for retinal and visual health.
Yield: 4 Servings
Ingredients
2 ½ tablespoons olive oil
1.2 cup chopped yellow onion
6 garlic cloves, crushed
1 jalapeno pepper, seeded and minced
1 ¾ cups grated sweet potato
5/8 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup panko (Japanese breadcrumbs)
2 ½ tablespoons fresh lime juice
1 (15-ounce) can unsalted chickpeas, rinsed and drained
1 large egg
1 cup chopped avocado
1 cup chopped tomato
½ cup red onion, sliced
1/8 teaspoon ground red pepper

Preparation
1. Gather all ingredients and equipment.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add yellow onion, garlic, and jalapeño to pan; sauté 3 minutes. Add sweet potato, 3/8 teaspoon salt, and black pepper to pan; sauté 2 minutes. Combine potato mixture, panko, 1 1/2 tablespoons juice, chickpeas, and egg in a food processor; pulse until chickpeas are coarsely ground. Divide potato mixture into 4 equal portions, shaping each into a 4-inch patty. Return skillet to medium-high heat. Add remaining 1 1/2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until browned. Carefully turn patties over. Place pan in oven; bake at 400° for 6 minutes or until browned.
4. Combine avocado, tomato, red onion, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, and red pepper in a bowl; toss. Serve salsa with cakes.
Nutrient Analysis: Calories: 330, Fat: 16.1g, Saturated fat: 2.4g, Monounsaturated fat: 10.3g, Polyunsaturated fat: 1.9g, Protein: 9g, Carbohydrate: 39.6g, Fiber: 8.5g, Cholesterol: 47mg, Iron: 1.9mg, Sodium: 393mg, Calcium: 90mg.
Recipe courtesy Cooking Light 2013, date accessed 8/12/2014.
http://www.myrecipes.com/recipe/sweet-potato-chickpea-cakes-50400000130437/


 

August Recipes

Warm Salad of Summer Squash with Swordfish and Feta
Yield: 4 Servings Serving Size: 2 Cups
This summer salad utilizes seasonal ingredients such as squash and zucchini. The addition of swordfish makes this salad a heartier option for an easy summer dinner. Swordfish contains omega-3 fatty acids which can promote heart health while olive oil promotes HDL levels.

Ingredients
8 ounces uncooked penne pasta
3 tablespoons extra-virgin olive oil, divided
1 (10-ounce) swordfish steak
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 medium yellow squash, quartered lengthwise
1 medium zucchini, quartered lengthwise
8 squash blossoms, divided
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh dill fronds
3 tablespoons fresh lemon juice
2 ounces feta cheese, crumbled (about 1/2 cup)

Preparation
1. Gather all ingredients and equipment.
2. Preheat grill to high heat.
3. Cook pasta according to package directions making sure to omit salt and added fat. Then drain pasta.
4. Coat the fish with 1 tablespoon of the oil and ¼ teaspoon of salt and ¼ teaspoon pepper. Grill the fish for five minutes on each side. Once removed from grill, let stand for five minutes. Break into bite size pieces.
5. Toss squash, zucchini, 1 tablespoon of oil, ¼ teaspoon salt, ¼ teaspoon pepper, and place vegetables on the grill for about three minutes or until tender. Let cool slightly and cut into long pieces.
6. To finish, cut 4 squash blossoms into 1/4-inch-wide strips. Combine blossom strips, pasta, fish, squash, zucchini, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, herbs, and juice in a large bowl; toss to coat. Top with feta; garnish with remaining squash blossoms.

Nutrient Analysis: Calories: 458, Fat: 19g, Saturated fat: 5g, Monounsaturated fat: 10g, Polyunsaturated fat: 2g, Protein: 25g, Carbohydrate: 47g, Fiber: 3g, Cholesterol: 59mg, Iron: 3mg, Sodium: 587mg, Calcium: 117mg.
Recipe courtesy of www.Myrecipes.com, accessed 7/22/2014.


Watermelon-Cucumber Salad
Yield: 4 Servings  Serving Size: ¾ Cup
This refreshing summer salad is a great accompaniment to grilled dishes. In-season cucumbers and watermelon give the salad an extra boost of fresh flavor and fluids to help stay hydrated.

Ingredients
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 cups cubed seedless watermelon
1 cup thinly sliced English cucumber
1/4 cup thinly vertically sliced red onion
1 tablespoon thinly sliced fresh basil

Preparation
1. Combine all ingredients in a large bowl and toss to combine. Garnish with sliced basil.

Nutrient Analysis: Calories: 60, Fat: 3.5g, Saturated fat: 0.5g, Monounsaturated fat: 2.5g, Polyunsaturated fat: 0.4g, Protein: 0.8g, Carbohydrate: 8g, Fiber: 0.6g, Cholesterol: 0.0mg, Iron: 0.3mg, Sodium: 149mg, Calcium: 13mg.
Recipe courtesy www.Myrecipes.com, accessed 7/22/2014.

Blueberry-peach Ice Pop
Yield: 10 Servings  Serving Size: 1 Pop
This foolproof dessert is perfect for hot summer days. Not only are these pops vibrantly colored, but they are full of vitamins and fiber due to the fruit purees.

Ingredients
2/3 cup sugar, divided
3 tablespoons fresh lemon juice, divided
3 cups fresh blueberries
1 cup peeled, pitted, and sliced peach (about 1 large peach)
1/3 cup heavy whipping cream

Preparation
1. Combine 3 tablespoons sugar, 2 tablespoons lemon juice, and berries in a food processor. Blend until smooth. Strain the puree through a fine-mesh sieve over a bowl making sure to press puree through sieve to extract all of the juice. Discard remaining solids.

2. Place the remaining 1 tablespoon juice and peach in a food processor; process until smooth. Place cream in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture. Gently fold remaining cream into peach mixture; chill. Divide half of the blueberry mixture evenly among 10 (4-ounce) ice-pop molds. Freeze 25 minutes or until set. Uncover and top each serving with peach mixture. Insert Popsicle sticks into center of each mold; freeze for 25 minutes or until set. Uncover and top each serving with remaining blueberry mixture. Freeze for 4 hours or until thoroughly frozen.

Nutrient Analysis: Calories: 140, Fat: 4g, Saturated fat: 2g, Monounsaturated fat: 1g, Polyunsaturated fat: 0.2g, Protein: 1g, Carbohydrate: 27.5g, Fiber: 1.6g, Cholesterol: 13.6mg, Iron: 0.2mg, Sodium: 4mg, Calcium: 11mg.
Recipe courtesy www.myrecipes.com, accessed 7/22/2014

July Recipes

Mango coconut sorbet

Yield: 1 serving
 
¾ cup frozen mango
3 TBSP low fat milk
1 TSP honey
2 TSP shredded coconut, toasted
Fresh mint sprig for garnish
 
Place frozen mango, milk and honey in a blender or food processor; process until thick. Top with toasted coconut and fresh mint.

 

Rainbow kale slaw

Yield: 4 servings

1 bunch lacinato (also known as dinosaur) kale, thick stems removed and leaves thinly sliced
4 cups shredded red cabbage (about 1 small head)
2 navel oranges, peeled and segmented
1 small red onion, thinly sliced
1 large red bell pepper, cored, seeded and thinly sliced
1/3 cup sunflower seeds
¼ cup Dijon mustard
¼ cup freshly squeezed orange juice (approximately 1 small orange)
¼ cup balsamic vinegar
½ TSP ground pepper

In a large bowl, combine kale, cabbage orange segments, onion, bell pepper and sunflower seeds. In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to two days.

Quick black bean burgers

Yield: 4 servings

1 (2 oz.) hamburger bun, torn into pieces
3 TBSP olive oil, divided
2 TSP chopped garlic
1 (15.5 oz.) can black beans rinsed and drained
1 TSP lime rind
¾ TSP chili powder
½ TSP fresh oregano
¼ TSP salt
1 large egg white, lightly beaten

Place bun in food processor; process 4 times or until crumbs measure about 1 cup. Combine 1 TSBP oil, garlic and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions, shaping into 3 inch patties. Heat remaining 2 TBSP oil in large skillet over medium-high heat. Add patties and reduce heat to medium and cook 4 minutes or until edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.

Turkey burger pitas with tahini sauce

Yield: 4 servings

½ cup plain 2 percent Greek yogurt
1 TBSP tahini (sesame seed paste)
1 TSP fresh lemon juice
1 garlic clove, minced
Dash of salt
¼ cup chopped green onions
3 TBSP finely chopped parsley
½ TSP salt
¼ TSP onion powder
1 pound ground turkey
Cooking spray
2 (6 inch whole wheat pitas)m cut in half
Green leaf lettuce and tomato slices to top

Combine first five ingredients in a small bowl. Combine onions, parsley, salt, onion powder and turkey in large bowl. Divide mixture into 4 equal portions shaping each into ½ inch thick patty. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan and cook for 4 minutes on each side or until done. Line ½ pita with lettuce leaf, add 1 patty, 1 tomato slice and 2 TBSP tahini sauce.

Strawberry salsa

Yield: 3 cups, serves 8

1 LB strawberries, hulled and finely chopped
3 TBSP lime juice
¼ TSP fine sea salt
4 green onions, thinly sliced
1 jalapeno pepper, finely chopped (remove seeds and ribs for more mild flavor)

In a large bowl, toss together strawberries, lime juice, salt, green onions and jalapeno. Add to salads, burgers, grilled fish or serve with tortilla chips.

 

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