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Posts Tagged ‘Fruits & Vegetables’

Plant it. Grow it. Eat it: Benefits of the Family Vegetable Garden

Posted in Healthy People, Healthy Relationships, tagged , , , on May 16, 2013 | Leave a Comment »

Before the days of supermarkets, many families relied on growing their own vegetables and preserving them for use over the long winter months.

If you’re thinking about putting in a vegetable garden this season, you’ll have plenty of company. Raising edible plants is the fastest-growing trend in gardening. Whether you hope to save money on your grocery bill, reduce fears about food safety, or just enjoy the flavor of straight-from-the-garden freshness, growing your own vegetables can be very rewarding.

Growing an edible family garden is a great way to get your children excited about eating fresh fruits and vegetables. Additionally, it is a great way for children to get exercise and spend time outdoors in an activity the whole family can benefit from.MP900202043

If you teach children to garden, they will experience a joy that will be with them the rest of their lives. However, many kids grow up today without the benefit of having a garden or farming background and access to free play outdoors. They often don’t know what to do in a garden. That’s where parents and grandparents come in. Adults can help kids learn about growing plants in a fun and engaging way. Plus, it will be a special time together outdoors, exploring the land, food, and flowers.

To encourage children to garden, it is important to have them grow vegetables that will mature quickly so that they can see the results of their efforts right away.

From the first crisp carrots of early summer to the last sweet squash of fall, a vegetable garden is a constantly changing delight. There is the pleasure of anticipation in watching as beets and carrots shoulder their way into view, beans swell in their pods, cucumbers lengthen and corn put out silky tassels. Then there is the enjoyment of consuming the harvest, fresh-picked and full of flavor.

As you make plans for a vegetable garden, there’s no better advice than this: Start small. It’s easy to get carried away during spring planting season when good intentions and enthusiasm are riding high. That jumbo veggie patch that makes you swell with pride in May can become an unmanageable, weedy monster in the hot and sweaty days of summer.

Happy Gardening!

Written by: Cynthia R. Shuster, Extension Educator, Family & Consumer Sciences, Perry County, Buckeye Hills EERA

Reviewed by: Joyce Shriner, Extension Educator, 4-H Youth Development, Hocking County, Buckeye Hills EERA

Reviewed by: Jennifer Lindimore, Ohio State University Extension Office Associate, Morgan County, Buckeye Hills EERA

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Grilling Healthy with Vegetables

Posted in Healthy People, tagged , , , , on May 9, 2013 | Leave a Comment »

Corncobs and meat on grillAs the weather warms up and fresh vegetables are readily available there are many good choices to add vegetables to your outdoor grilled meals.  It not only keeps the heat out of the kitchen, it adds variety to your family meals.  Outdoor grilling can be a healthy, low-fat way to cook.

  • Place large vegetables such as corn on the cob and asparagus directly on the grill.
  • Smaller vegetables such as peppers, mushrooms, zucchini, and cherry tomatoes should be washed and cut into uniform pieces. Place them in an aluminum foil packet or a vegetable grilling basket.
  • For added flavor, marinate for 15 minutes before grilling by tossing them with a mixture of 2 parts oil, one part lemon juice, a crushed garlic clove and other herbs of your choice.
  • Make kabobs by putting the vegetables on a skewer, or use aluminum foil or a vegetable grilling basket
  • Cook on a medium-hot grill, turning them often.
  • When easily pierced by a fork, they are done.   

Vegetable Kabobs

2 large green peppers, cut into 1” squares

2 medium onion, quartered, separated into sections

2 small zucchini, cut into 1” pieces

4 small yellow squash, cut into 1” pieces

12 whole mushroom

1 bottle fat-free Italian salad dressing

Place vegetables in a non-metal dish, pour Italian salad dressing over all and mix.  Marinate vegetables in the refrigerator for 1 hour.  Drain vegetables and thread alternately on skewers. (Or use a foil pouch or vegetable basket.) Grill kabobs 15-20 minutes, turning to brown on all sides.  Makes 4-6 kabobs.

Sources:

Penn State Extension http://extension.psu.edu/health/nutrtiion-links/recipes

University of Nebraska-Lincoln Extension, Are You a Nutritious Grill Master?  G2048  http://extension.unl.edu/publications

Author:  Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension.

Reviewer: Kathy Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Butler County.

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Planning a Healthy Classroom Party!

Posted in Healthy People, tagged , , , , , , , , on February 7, 2013 | Leave a Comment »

valentine

Are you in charge of planning for your child’s school Valentine Party? It used to be pretty easy – bake some cupcakes, buy some pop or punch, open a bag of chips and maybe add some ice cream. Today, many schools are asking that primarily healthy foods be included in class parties. This doesn’t mean that cookies, cupcakes or candy are permanently banned from these celebrations but we really should think about including healthy foods as the star of the party!

What are some choices you could include that are healthy and also delicious? Think of MyPlate and try to include something from two or more sections. Be sure and check with your school on any restrictions they may have on parties and talk to the classroom teacher to see if there are any children with food allergies in the class.

  •  Fresh fruit is always a good  idea. Fruit could be cut up and placed on small skewers to make kabobs. These are fun for adults or children. Dried fruit or frozen fruit can be a  sweet treat!kabobs
  • Cut veggies such as carrots, cucumbers, or broccoli can be served with a low fat dip or dressing. Maybe introduce something new such as hummus as a healthy dip for the veggies.
  • Cheese served on whole-grain crackers is a great source of both the dairy and grains that our bodies need every day. Yogurt smoothies or parfaits that those at the event can make for themselves are fun and nutritious.
  • Pretzels, popcorn, graham crackers or low fat granola bars are tasty treats and also provide whole grain goodness for your body.  Trail mix is another great choice – it could be prepared ahead of time or those attending could measure and mix their own!
  • For drinks, why not have water, milk or 100% fruit juice as the choices.  The best choice for the milk would be low-fat or non-fat plain milk but low-fat flavored milk is also a healthy choice. You can make water more exciting by providing slices of fruit to add to the glass – lemons, strawberries, oranges and even apples add just a hint of flavor!

When you are planning the party, you might shift some of the emphasis from the food to other fun activities.

  • Children love to move – dancing, active games, and other activities get everyone moving. If you  join in the fun you are setting a great example for the children! It is  recommended that children be active at least 60 minutes most days and      adults 30 minutes.
  • Plan some quiet activities. Crafts and puzzles are sure to be crowd pleasers. Make sure you have all of your supplies and plenty of helpers. A treasure hunt can be a great group activity with non-food prizes awarded at the end.

Here are a couple of healthy, delicious, simple recipes that you could have the children help make.

Fruit Smoothie

1 cup low fat milk

1/2 cup apple juice

1 6oz container low fat plain yogurt

1 medium banana

1 cup frozen strawberries

Add all ingredients to a blender or food

processor. Cover and blend on high

speed until smooth (about 30 seconds).

Serve immediately. Serves 2.

Fruit Log

1 whole wheat tortilla

1 Tablespoon peanut butter

1 medium banana

1 teaspoon maple syrup

Spread Peanut butter on tortilla.

Drizzle syrup on peanut butter. Roll banana up in the tortillas.

Cut into 4 equal pieces.

Serves 2

Author:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Franklin County. Rabe.9@osu.edu

Reviewed by: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County/Ohio Valley EERA

Resources:

Healthy Celebrations   http://www.ohioactionforhealthykids.org/wp-content/uploads/2012/01/OAFHK-Healthy-Celebrations-at-School-1.pdf

Create Healthy, Active Celebrations http://www.fns.usda.gov/eatsmartplayhardhealthylifestyle/quickandeasy/celebrations.pdf

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Set a Wellness Goal for 2013!

Posted in Healthy People, tagged , , , , , , , , , , , , , , , on January 7, 2013 | Leave a Comment »

ChooseMyPlate

ChooseMyPlate

As we begin a new year, we often reflect on the past year and what we hoped to accomplish.  Perhaps we are happy with our outcomes or maybe we see areas for improvement.  Each year always brings many New Year Resolutions.  When I managed a health and wellness center at a university, our memberships soared in January.  The facility was crowded the first part of the year but by springtime it leveled out and included the regulars and a few who established the health habit of working out.Many of us start the New Year with the motivation to get healthy this year.   Did your physician make health recommendations for you?  Did they say?

  • Lose 20 Pounds!
  • Eat more Veggies and Fruits?
  • Reduce your Stress?
  • Move More and Increase your Physical Activity.
  • Reduce the Sodium in your Diet.
  • Drink more Water.
  • .     .     .

Many times we know health and wellness areas that we can improve.   One of the best things you can do to start on your road to health is to set goals using the SMART method.

Set A SMART Goal

Set A SMART Goal

How do I set a SMART goal?  Make sure your goal contains all of these components:

S              Specific

M            Measurable

A             Action-Oriented and Attainable

R             Realistic

T              Time Specific

Let’s take water for an example.  You want to drink more water and this is your first wellness goal.  One of the most important things you can do to achieve success is to write your goal down.

My Wellness Goal:   By February 1, 2013, I will drink 5 glasses of water per day at least 6 days each week.

By setting this goal, I have covered the following components:

Specific – drinking more water (5 glasses) per day for at least 6 days each week.

Measurable- I am able to count the number of glasses of water I consume.  (Keep track on a log, calendar or your phone).

Action-Oriented and Attainable- setting the goal of drinking 5 glasses of water encourages me to increase my water intake at a reasonable level.  If I decided to go from drinking 2 glasses of water to 8 glasses, it might not be as easy to attain.

Realistic- setting the goal of 5 glasses of water is a reasonable goal.

Time Specific - one month to achieve this goal helps me to establish a new habit.

Don’t know where to begin?  The 2010 Dietary Guidelines set consumer messages that focus on three different areas.  Perhaps you will select one of these areas and write a SMART goal to help you make the changes.

Action Oriented Consumer Messages from the 2010 Dietary Guidelines:

Balancing Calories

  • Enjoy your food, but eat less.
  • Avoid oversized portions.

Foods to Increase

  • Make half your plate fruits and vegetables.
  • Make at least half your grains whole grains.
  • Switch to fat-free or low-fat (1%) milk.

Foods to Reduce

  • Compare sodium in foods like soup, bread, and frozen meals and choose      the foods with lower numbers.
  • Drink water instead of sugary drinks.

How do you get started?

Decide on your first wellness goal for 2013.  Make it reasonable, specific, action oriented, time specific and measurable (SMART).  Once you’ve achieved this goal, continue this behavior and add a new goal.  Perhaps the next goal will be a little harder to achieve such as reducing stress in your life.   Look at the specific stressors in your life and explore ways to reduce stress.  How can you add balance to your life? Go through the same process and make this goal a SMART goal.  Remember that it takes time and effort to make wellness changes in your life and that every change does add up.  Here’s to your improved health in 2013!

Sources:

www.choosemyplate.gov

Setting a Goal.  (2011). Retrieved December 18, 2012, from http://healthandwellness.vanderbilt.edu/news/2011/09/setting-a-goal/

Vig, T.  (2009). How to Set Achievable Wellness Goals.  Retrieved December 18, 2012, from http://www.unm.edu/~market/cgi-bin/archives/004615.html

Writer:  Michelle Treber, Extension Educator, Family and Consumer Sciences, Pickaway County, Heart of Ohio EERA, treber.1@osu.edu

Reviewer:  Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ross County, Ohio Valley EERA, barlage.7@osu.edu

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Snack Food Ideas That Don’t Break the Diet Bank

Posted in Healthy People, tagged , , , , , , , , , on December 13, 2012 | 1 Comment »

MP900182724[1]In addition to Christmas or other holiday dinners, many of us also host or attend bowl game parties or New Year’s Eve events during late December and early January. What do you have planned? I am a college football junkie, so snack foods that my family can eat during the bowl games are a necessity. In addition to things that are quick and easy to prepare, I also need to keep in mind ways to make them healthier for everyone.  The National Diabetes Education Program (NDEP) has come up with a set of tips for healthy eating during winter gatherings that are lessons we can all use. Here are a few modifications of their suggestions:

  • If you are going to someone else’s party, eat a healthy snack before you go. This is a great time to have a vegetable, fruit, or dairy. Even a half of a peanut butter sandwich on wheat bread.
  • Make sure the dish you bring to share is a healthy one. Bring the vegetable or fruit tray, a modified side dish (one you have cut the fat, calories or sodium in), or a dip or spread with reduced fat ingredients. Don’t forget to get whole grain corn chips or pretzels to serve your dip with.
  • When you get to the party, check out everything they have to eat and think about how it will fit into your diet. Don’t forget to visualize half your plate being vegetables and fruit, and only a quarter protein, and a quarter grain (hopefully whole grain). It is always good for a snack to have at least 2 food groups in it – think vegetable, fruit, protein, dairy, or grain.
  • Once you fix your plate, move away from the buffet to avoid grazing. It is easy to continue snacking on cookies, if there is a plate right in front of you. You will probably think twice about it, if you have to get up and go to another room to get it.
  • Savor the flavors and take your time eating. You have probably heard the research that it takes time for your stomach to tell your brain you are full, but you may not have heard that there are also hormones at work in the digestive system that let the brain know you are satisfied. By eating more slowly, most of us will eat less and give our brain and body time to work together.
  • If you plan on drinking punch, soda, teas, or an adult beverage at the party – make sure you are also getting in your water. It is a good idea to alternate a glass of water then your glass of punch and back to a glass of water before you can have more punch. We often eat when we are really thirsty.
  • Last but not least – Enjoy your party! Remember why you came or got together, it was probably to enjoy time with family, friends, or an activity like New Year’s Eve or a Bowl Game – not really to eat food. Participate in board games, card games, dancing, or those active TV games. If you are watching a sporting event, use half time or the time between periods to take an exercise break rather than refill your plate. Dance to the half time music, walk the dog, or let the kids try out their new bike for 15 minutes.

So what ideas do you have for snack foods besides the common vegetable and fruit trays? Ohio State University Extension, Wayne County has a nice online database of Healthy Recipes – http://go.osu.edu/snacks.   I thought they had several ideas that would be good for parties or during games (Zippy Vegetable Dip, Frozen Fruit Cups, Fruit Kabobs, Spinach Dip Rollups, and the Black Bean Dip Rollups all look good). Another idea would be to put a big batch of soup in your slow cooker, many of them are low fat, and full of vegetables or beans. Whatever you decide to do – don’t forget to make your party meals part of your daily plan for healthy meals.

Writer:  Lisa Barlage, Family and Consumer Sciences Educator, Ohio State University Extension, Ross & Vinton Counties, barlage.7@osu.edu.

Reviewers: Elizabeth Smith and Cheryl Barber Spires, Program Specialists SNAP-Ed, Ohio State University Extension.

Sources:

National Diabetes Education Program, http://ndep.nih.gov/media/NDEP_Healthy_Eating.pdf.

Harvard Medical School, Health Blog, http://www.health.harvard.edu/blog/why-eating-slowly-may-help-you-feel-full-faster-20101019605.

Ohio State University Extension, Wayne County, http://wayne.osu.edu.

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Cranberries – From Nature’s Garnets to the Super Food

Posted in Healthy People, tagged , , , , , on November 21, 2012 | Leave a Comment »

When you think of cranberries – what do you think of? Cranberry sauce at Thanksgiving, dried cranberries on your salad, or maybe cranberry juice for breakfast is likely the most common answers. Most of us probably have forgotten that cranberries are native to North America and have be used for food, medicinal purposes, and as a dye for cloth for hundreds of years. What we probably didn’t realize is our ancestors were on to something – cranberries are a “Super Food”.

The term “Super Food” is a popular health term for foods that are low calorie, high nutrient, and anti-oxidant rich. The great thing about cranberries is that they are naturally low in calories and a good source of fiber and Vitamin C. They also are one of the highest sources of disease fighting antioxidants, with only blueberries higher. Other research has also linked cranberry consumption to prevention of urinary tract infections and prevention of tooth decay.

To include cranberries in your diet consider:

  • Adding fresh or dried cranberries to apple dishes, such as baked apples, apple pie, or even apple sauces.
  • Replace other berries with cranberries in recipes – you may need to add a little sweetener – as they are tart.
  • Think about serving your traditional cranberry sauce with other meals besides your baked turkey, it would be a great companion to pork roast, ham, or baked chicken; or even as a sauce on sandwiches.
  • Add dried cranberries to salad, muffins, cookies, snack mix, cheese balls, or side dishes.

Frozen cranberries are available year round, but fresh are only available in stores in the fall. Stock up now because they can be refrigerated for up to two months and frozen for up to a year. Select berries that are plump, shiny, firm, and free from spots. One moldy berry can ruin the whole bag.

Author: Lisa Barlage, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Ross & Vinton Counties.

Sources:

WebMD, http://www.webmd.com/food-recipes/features/cranberries-year-round-superfood.

West Virginia University, Extension Service, C. Rickman & J. Tritiz, Cranberry Thanksgiving, http://fh.ext.wvu.edu/r/download/116274.

USDA Blog, http://blogs.usda.gov/2012/11/16/cranberries-nature%e2%80%99s-garnets-are-ripening-across-the-country/.

Fruits & Veggies More Matters, http://www.fruitsandveggiesmorematters.org/top-10-ways-to-enjoy-cranberries.

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Join OSU Extension for the “Live Healthy, Live Well” Zero Weight Gain Challenge

Posted in Healthy People, tagged , , , , , on November 13, 2012 | Leave a Comment »

When: November 19th – January 6, 2013

What does it cost: Nothing – Free!

Who can participate: Any adult with an email account.

What is included: Twice weekly educational messages, tracking log for progress, Facebook account for group interaction, weekly drawings from participants for wellness and fitness prizes.

Why:  To improve your overall health and well-being while providing valuable research as to the effectiveness of social media as a means of disseminating educational information.

How do I sign up? – Contact your FCS Educator – Lisa Barlage (barlage.7@osu.edu), Pat Brinkman (brinkman.93@osu.edu), Dana Brown (brown.4643@osu.edu), Carol Chandler (chandler.4@osu.edu), Cheryl Barber Spires (spires.53@osu.edu), Marie Economos (economos.2@osu.edu), Jenny Even (even.2@osu.edu), Marilyn Rabe (rabe.9@osu.edu), Cindy Shuster (shuster.24@osu.edu), Beth Stefura (stefura.2@osu.edu), Michelle Treber (treber.1@osu.edu), and Susan Zies (zies.1@osu.edu) by November 16, 2012.

Sponsored by:    Ohio State University Extension and County Commissioners Cooperating

OSU Extension embraces human diversity and is committed to ensuring that all educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, age, gender identity or expression, disability, religion, sexual orientation, national origin, or veteran status. Keith L. Smith, Associate Vice President for Agriculture Administration and Director, OSU Extension. TDD No. 800-589-8292 (Ohio Only) or 614-292-1868.

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Be Thankful for a Healthier Thanksgiving Feast

Posted in Healthy People, tagged , , , , , , , , , on November 8, 2012 | 1 Comment »

Thanksgiving is a time to celebrate your blessings and is often centered on a feast with family and friends.  Thanksgiving dinner usually features traditional dishes such as turkey, ham, mashed potatoes, yams, green bean casserole, cranberry sauce, rolls and homemade pies. This can easily add up to 3000 calories!  Your Thanksgiving dinner can be healthy and help you avoid putting on extra pounds with just a few modifications.

Here are some tips for preparing a healthier meal.

  • Turkey.  Turkey is the star of the day.  Turkey is a lean protein and contains no saturated fat-unless you purchase a self-basting turkey that has been injected with butter or oil.  Avoid these and baste the turkey with low-fat, low-salt broth, wine or juice.  Avoid rubbing the bird with butter before roasting.  Try heart-healthy olive oil, chopped fresh herbs and garlic for a healthy delicious option. If you roast a turkey without overcooking, it won’t dry out.
  • Mashed Potatoes.  Instead of using whole milk in mashed potatoes, use skim milk.  Save yourself some time and leave the skins on the potatoes.  This provides extra fiber and potassium.
  • Stuffing.  Switch from white bread to whole-wheat bread for the benefits of whole grains.  Many traditional stuffing recipes call for butter.  Use low sodium chicken broth instead to keep it moist without the added fat or calories.  Add flavor with fresh herbs and vegetables, such as carrots, celery and onions.  Adding dried fruit is another delicious option.
  • Green Beans.  Use fresh or frozen green beans and skip the cream of mushroom soup and french fried onions.  Other vegetable options may include brussel sprouts, broccoli or asparagus.  Lightly steam these vegetables and top with a sprinkle of fresh lemon zest!
  • Sweet potatoes.  Sweet potatoes are naturally sweet, so we can eliminate the brown sugar and marshmallows and add maple syrup or honey during the baking process to enjoy their great flavor.
  • Cranberries.  Forgo the cranberry sauce and use fresh cranberries either in a cranberry relish with half the sugar, fresh oranges and orange juice.  Or add fresh cranberries to a salad for a great antioxidant loaded dish.
  • Gravy.  The key to great tasting gravy is using all the drippings from the roasting pan with the fat skimmed off.  This provides plenty of flavors without adding fat or calories.  Skip added butter, which adds up in calories and fat.
  • Squash.  Cut squash in bite-sized cubes, toss with a small amount of olive oil and fresh herbs and spread evenly on a baking sheet.  Roast until softened.

 

Drink plenty of water, take reasonable portions and enjoy a walk with friends and family after dinner.  The holidays are a great time for celebrating with family and friends, and with some small changes to the way you prepare your feast, you can keep off the extra pounds and still enjoy all the season has to offer!  Happy Holidays!

Written by:  Beth Stefura, M Ed, RD, LD.  Extension Educator, Ohio State University Extension, Mahoning County.  stefura.2@osu.edu

Reviewed by: Marilyn Rabe, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Franklin County.  rabe.9@osu.edu

Sources:  Academy of Nutrition and Dietetics.  http://www.eatright.org/Public/content.aspx?id=6442460011

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Can Soup be a ‘Superfood’?

Posted in Healthy People, tagged , , , , , , , , , , on November 5, 2012 | 1 Comment »

As the temperatures have cooled down the last few weeks what foods did you feel like making? I know many of my friends and co-workers have shared that they made traditional or white bean chili, vegetable soup, or chicken noodle soup. Comfort foods like soup just sounded good to them. The good thing to hear about those comfort foods is that they can also be “superfoods”. WebMD lists 14 superfoods that we should eat to protect us from heart disease, cancer, and other health conditions. Many of these foods are high in anti-oxidants, fiber, vitamins, and minerals. Seven of the 14 superfoods are also great soup ingredients:

  • Beans – because beans will often take on the flavor of the foods you combine them with, and can be added to almost any soup. If you use canned beans, look at the sodium content on the nutrition facts label and rinse them to cut that level.
  • Tomatoes – the base for many soups, look for no-salt added on the label if you are using canned.
  • Turkey – a perfect food for this time of year, stores already have them on sale and in a couple weeks we will have left-overs to use.
  • Spinach – rinse fresh spinach, chop into smaller pieces, and add to soup shortly before serving.
  • Broccoli – if you want to make a healthier version of broccoli soup be sure to use low fat and low sodium chicken broth, and low fat milk.
  • Soy – soy milk can be used in cream based soups, small cubes of tofu added to almost any soup, and soy “meat replacement” crumbles can be used in place of ground beef or sausage.
  • Pumpkin – another seasonal favorite which can be served as a hot or cold soup.

The wonderful thing about soups is many of them can also be made quickly. Often the ingredients can be kept on hand or left-overs can be used. One of our Ohio Extension co-workers had put together a great chart with a “Basic Homemade Soup Recipe”. The neat thing about it is you select an ingredient from each column – vegetables, grains, protein, seasoning, and liquid. Here is a link to that site http://go.osu.edu/soup.

If you have left-over soup you want to get it in the refrigerator or freezer in less than 2 hours after serving. If there are large quantities, divide it into small or shallow containers for quicker cooling. Soup can be stored in the refrigerator for 3 to 4 days and freezer for 2 to 3 months. Frozen soups should be stored in sealed containers and labeled with the date. Frozen soups should be thawed in the refrigerator or can be reheated from a frozen state. You may choose to add additional liquid if you reheat from frozen. Always make sure left-overs soups are brought to a boil and heated to 165 degrees for at least 15 seconds for food safety. If you use your microwave for thawing or heating soups, using a glass or ceramic container is recommended. Microwave thawed foods should be cooked right after thawing because they may start to partially cook during the thawing process.

What super soup can you make this week and how many superfood ingredients can you include?

Sources:

WebMD, Superfoods Everyone Needs, http://www.webmd.com/diet/features/superfoods-everyone-needs.

Ohio State University Extension, Wayne County, Basic Homemade Soup Recipe, D Becker,  http://go.osu.edu/soup.

USDA, Food Safety and Inspection Service, Freezer Storage Chart,  http://www.fsis.usda.gov/fact_sheets/Focus_On_Freezing/index.asp#19.

Written by:

Lisa Barlage, Extension Educator, Family & Consumer Sciences, Ross & Vinton Counties, Ohio State University Extension, barlage.7@osu.edu.

Reviewers:

Jenny Even, Extension Educator, Family & Consumer Sciences/EFNEP, Hamilton County, Ohio State University Extension, even.2@osu.edu.

Kathy Green, Extension Educator, Family & Consumer Sciences, Butler County, green.1405@osu.edu.

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Healthy and Tasty Tailgating Ideas

Posted in Healthy People, tagged , , , , , , , , , , , , , , , , , , , , on October 22, 2012 | Leave a Comment »

Veggie Snack Ideas

Healthy Veggie Snacks

Fall is a great time to enjoy picnics, pot luck dinners or tailgating parties with friends and family.  Instead of fixing a traditional high fat food items, look for a healthy and tasty alternative. Here are some healthy ideas to try.

  • Start with fresh vegetables and fruits.  Serve cut up veggies with low-fat dips.
  • Fruit kabob (fresh fruit cut up and put on a skewer) with a yogurt dip make a pretty and tasty treat.
  • Serve Chili with extra beans for additional fiber and use extra lean ground beef or lean ground turkey to reduce fat content.

Love your traditional recipe?  Make your favorite tailgate recipe a little healthier with these simple changes: substitute reduced-fat cheese, fat-free sour cream, less meat in your dip, or serve them with whole grain chips or crackers.

Three recipes are included for your eating pleasure:

  • Try Hummus and pita chips or whole grain crackers.
  • Make a Marinated Broccoli salad for a high vitamin, lower calorie treat.
  • Try Cowboy (or Cowgirl) Caviar for a delicious dip with whole grain tortilla chips or crackers.

 Hummus

 Ingredients:

  • 2 cloves garlic, peeled and crushed
  • 2  tablespoons olive oil
  • 1 (15 ounce) can garbanzo beans, drained, liquid reserved
  • 1 tablespoon sesame seeds, 2 tablespoons Tahini, or 2 tablespoons peanut butter
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Optional – 1/8 teaspoon red pepper or ½ teaspoon cumin (to taste)

Directions:

Place garbanzo beans in a blender or food processor with approximately 1 tablespoon reserved liquid. Process until smooth. Mix in the garlic, olive oil, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired.  Chill in refrigerator until served; serve with whole wheat pita chips, whole wheat tortillas, or fresh veggies.

Keeps for 5 days refrigerated.

Marinated Broccoli Salad

Ingredients:                                             

4 cups broccoli florets

4 medium carrots, thinly sliced

2 small onions, sliced and separated in rings

1 can (2 ¼ oz.) sliced ripe olives, drained

1 jar (2 oz.) diced pimentos, drained

1 bottle (8 oz.) light Italian Salad Dressing

¾ cups chopped walnuts

Directions:

1.  Wash hands and assemble clean equipment.

2.  In a bowl, combine the broccoli, carrots, onions, olives and pimentos.  Add dressing and toss to coat.

3.  Cover and refrigerate for at least 4 hours.  Just before serving stir in walnuts.

Makes 8 servings.

Nutrient Analysis, per serving: 145 calories, 10 g. carbohydrates, 4 g. protein, 11 g. fat, Cholesterol 2 mg., 4 g. fiber, Sodium 321 mg.

Bean Salad

Cowboy Caviar

Ingredients:

  • 1 (15-ounce) can kidney beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can crushed tomatoes or 2 medium tomatoes chopped
  • 1 (4-ounce) can chopped green chiles, drained or small green pepper chopped
  • ¼ cup onion, finely chopped
  • 3 limes juiced (optional)
  • 1 tablespoon vegetable oil or ¼ cup low-fat Italian Dressing
  • Salt and pepper to taste

Directions:

1. Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.

2. Add lime juice, oil, salt, and pepper; toss gently to combine.

3. Serve alone or with tortilla chips

Makes: 16 (½ cup) servings

Nutrient Analysis per ½ cup serving: 90 calories, 1.5 grams of fat, 0 Cholesterol, 260 mg of sodium, 17 grams of Carbohydrate, 5 grams Dietary Fiber, 4 grams of Protein.

Sources:

Eating Smart – Being Active, Expanded Food and Nutrition Education Program, Ohio State University Extension.

Cooking for a Life Time, The University of Georgia College of Family and Consumer Sciences, Cooperative Extension, http://www.fcs.uga.edu/ext/food/

Adapted from – SHS Wellness Programs, Utah Valley University, http://www.uvu.edu/wellnessed/nutrition/healthy_options_recipes.html

Broccoli salad photo credit- http://blog.preventcancer.org

Writer:  Michelle Treber, Family and Consumer Sciences Educator, Pickaway County, Heart of Ohio EERA, treber.1@osu.edu

Reviewers:  Dana Brown, Family and Consumer Sciences Educator, Morrow County, Heart of Ohio EERA, brown.4643@osu.edu
Lisa Barlage, Family and Consumer Sciences Educator, Ross and Vinton Counties, Ohio Valley EERA, barlage.7@osu.edu

OSU Extension embraces human diversity and is committed to ensuring that all educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, age, gender identity or expression, disability, religion, sexual orientation, national origin, or veteran status.

Keith L. Smith, Associate Vice President for Agricultural Administration and Director, OSU Extension TDD No. 800-589-8292 (Ohio only) or 614-292-1868

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