Believe it or not, Oktoberfest starts in September! As the end of September nears and we head into October, try some of these great healthy recipe ideas to spice up your dishes and celebrate the upcoming Fall season. As harvest season approaches many people will be attending gatherings either with friends, family, co-workers, or planning seasonal meals for one. The USDA SNAP-Ed Connection has provided an appetizing and unique list of different dishes that will make great additions for those looking to cook up something this Fall. Some of these unique dishes include: honey mustard pork chops, stuffed summer squash, sweet and sour cabbage, dutch green beans and more!
With warm weather predicted for the upcoming Memorial Day weekend, here are a few tips for eating healthy at any festivities you may be attending. Whether you are getting together with family and friends for a barbecue or cooking for one the USDA SNAP-Ed Connection has created a delicious menu perfect for any Memorial Day plans. We all have our favorite recipes for food we like to bring to summer gatherings, but have you thought about trying a new recipe when planning a dish to bring? These burgers, pasta salad, baked beans, and homemade lemonade recipes are sure to be a liked by everyone. Check out the Memorial Day cookbook provided by the USDA SNAP-Ed Connection on https://snaped.fns.usda.gov/recipes-menus/healthy-thrifty-holiday-menus/memorial-day-menu?utm_source=govdelivery&utm_medium=email&utm_campaign=MemorialDayImage
We hope you all have a wonderful Memorial Day weekend honoring those who have given their lives in service for our country.
Author: Jessica Shupp
Healthy Aging Association, in partnership with the Second Harvest Food Bank and the Veterans Foundation of Stanislaus County will be hosting the 2nd Free Food Distribution at the Stanislaus Veterans Center.
This Free food distribution is for all Veterans and Seniors. Each attendee will walk away with over 20+ pounds of fruit, vegetables, and staple items.
We need your help to spread the word, this distribution is going to be on
Monday, January 29th from 9:00 a.m. - 11:00 a.m.
at 3500 Coffee Road, Suite 15, Modesto 95355
For more information, please call the Healthy Aging Association at (209)525-4670
With the holidays quickly approaching many people are thinking of ways to still make healthy eating choices and still be able to enjoy all of the delicious seasonal dishes they know and love. Here are some helpful tips from the American Heart Association on how to choose and prepare your favorite dishes and still be mindful of healthy food choices:
• Choose wisely, even with healthier foods. Ingredients and nutrient content can vary by brand and preparation.
• Compare nutrition information on package labels and select products with the lowest amounts of sodium, added sugars, saturated fat and trans fat, and no partially hydrogenated oils.
• Watch your calorie intake. To maintain weight, consume only as many calories as you use up through physical activity. If you want to lose weight, consume fewer calories or burn more calories.
• Eat reasonable portions. Often this is less than you are served.
• Eat a wide variety of foods to get all the nutrients your body needs.
• Prepare and eat healthier meals at home. You’ll have more control over ingredients.
• Look for the Heart-Check mark to easily identify foods that can be part of an overall healthy diet. Learn more at heartcheck.org.
The American Heart Association has compiled some important information regarding healthy choices and alternatives for holiday beverages, family meals, ways to stay active, and delicious recipes in their Holiday Healthy Eating Guide. Visit https://healthyforgood.heart.org/eat-smart/articles/holidays-healthy-eating-guide to download this helpful guide and navigate your way through the holiday season with healthful food choices.
Author: Jessica Shupp
With summer in full swing and temperatures reaching triple digits the past week at least we can rejoice for the abundance of summer fruits and vegetables available to us here in the Central Valley. While some fruit and vegetable plants may be greatly affected by the scorching heat other plants are beginning to thrive. We have our local farmers to thank for our assortment of summer fruits, like peaches, nectarines, cherries, strawberries, tomatoes, and melon, and vegetables such as, corn, zucchini, squash, cucumbers, and bell peppers just to name a few.
Click here for some easy summer recipes provided by Champions for Change that will not heat up your house, but have an explosion of nutritious value.
Author: Jessica Shupp
Did you know that the skins of fruits and vegetables contain great nutritional benefits?
So many people toss peels and skins from apples, carrots, oranges, grapefruits, lemons, limes, potatoes, papayas and other tropical fruits, but only if they knew what they were really throwing away. We are going to share why you should keep these peels and skins in your diet to help protect against cancer, other diseases and to support your organs.
There are a lot of ways to serve fresh fruits and vegetables. If you need to store them for more than a day before serving, follow the storage guidelines below for the best taste and texture.
Many fruits and vegetables should be stored only at room temperature because refrigerator temperatures damage them or keep them from ripening to a good flavor and texture. Produce that should be stored at room temperature include:
Ripen on the Counter, and then Store in the Refrigerator
Some produce continue to ripen after they are picked. Produce that can ripen in a bowl or in a paper bag until they reach the desired softness include:
Cabinet or Pantry Storage
Produce that should be stored in a cool, dry, and well-ventilated place includes:
Onions Garlic Potatoes Sweet Potatoes
Originally posted in the Young at Heart Instructor Newsletter - January 2015
We love being healthy and sharing with the community how to be happy, healthy, and strong!
Samantha Borba, M.A.
Jessica Shupp, B.A.
Erlinda Bourcier, B.A.
Joanna Wong, B.A.
Jonathan Denney, B.A.
Kim Viviano, B.A.