Feeds:
Posts
Comments

Posts Tagged ‘healthy meals’

IMG_5553One fourth or 25% of a typical person’s daily calories come from snacking. It’s simple to see why choosing healthful snacks are important for all ages.  Smart snacking can help curb hunger between meals and prevent overeating during meals. According to the NPD Group’s Snacking Research study, Baby Boomers outweigh Millennials when it comes to eating ready-to-eat snacks. Boomers consume ready-to-eat snacks 20% more often than Millennials. NPD’s research shows, “annual consumption of ready-to-eat snacks per Boomer is about 1,200, for a total of 90.4 billion annual snack eating events. Boomers tend to eat snacks versus a big meal, because many may not want to eat alone. Whereas Millennials consume the ready-to-eat snacks because they are hungry.

Both groups’ top picks for ready to eat snacks were fruit, chocolate, and potato chips. Fruits are an excellent choice for snacks.They are low in calories, rich in nutrients and fiber, and can be economical especially when purchased in season from a local market.   A calorie comparison was done among 20 fruits and vegetables with 20 conventional snack food items (such as chocolate, cookies, potato chips). Results showed that fruits and vegetables provided an average of 56 calories per snack size portion, compared to a whopping 180 calories for the conventional snack foods. Fruits and vegetables had three times LESS calories!

Here is an easy 10 minute snack recipe that will appeal to both Millennials and Baby Boomers! It has 118 calories, 1 gram of fat, 4 grams protein and 3 grams fiber.

BATIDO SMOOTHIEusdarepci

Prep time: 10 minutes

Makes: 4 Servings

This refreshing smoothie is a blend of papaya, banana, and yogurt and makes a satisfying part of breakfast or any time of day. Mix in frozen or fresh berries for a variety of flavors.

Ingredients

2 cups papaya chunks (fresh or frozen)

2 bananas (overripe, sliced)

1 cup plain low-fat yogurt

1 cup ice cubes

Directions

  1. Put all the ingredients in the blender.
  2. Put the lid on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1 minute.
  3. Serve right away or cover and refrigerate up to 4 hours.

Notes

  • One cup of low-fat milk, soy, rice, almond or coconut milk can be used instead of yogurt.
  • Strawberries, blueberries, or raspberries can be used in addition to or instead of papaya.

Sources:

https://www.npd.com/wps/portal/npd/us/news/press-releases/2016/millennials-have-nothing-on-boomers-when-it-comes-to-snacking/

https://www.whatscooking.fns.usda.gov/recipes/myplate-cnpp/batido-smoothie#

Written by: Susan Zies, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Wood County, zies.1@osu.edu

Reviewed by: Dan Remley, Field Specialist, Family Nutrition and Wellness, Ohio State University Extension, remley.4@osu.edu

Read Full Post »

If you’ve ever had that 5:00 panic as you get home from work and wonder what in the world you’re going to feed your family for supper… you’re not alone. Most folks either enjoy meal planning or dread it, but for busy families it is a must. Planning your meals can save you time and money and help you serve healthier food. The neat thing is that there is more than one way to do it.

Here are some tips from Iowa State University Extension:

Check items you have in your refrigerator, freezer and cupboards that need to be used, and plan your menus using these items first.

Serve what they like. When you serve food your family likes, you avoid waste. Gather low-cost, nutritious recipes that your family likes and serve them regularly.

Consider your schedule. When creating your menus and shopping list, think about how much time you will have to prepare the meal on a particular day. If it’s a slow week, make meals ahead and freeze them. If it’s a busy week, use some of the meals you froze earlier or just keep it simple with foods that require little preparation.

Check newspaper ads. Look at local store ads to find sales. As you become familiar with the costs of regularly purchased items, you will be able to quickly identify good deals.

Balance your menus. Use MyPlate as a guide to include foods from all the groups: Vegetable, Fruit, Grain, Dairy and Protein. For more help in planning, tracking and analyzing your diet, check out USDA’s SuperTracker.

meal planning

Get inspired. Sometimes you might need some inspiration or new recipes. You can find healthy low-cost recipes here. You might also trade dinner ideas with friends and co-workers or use ‘theme night’ meals like Taco Tuesday or Sandwich Saturday. Ethnic foods can open a whole new set of recipes… try Italian, Asian, Mexican, even Thai.

Involve your household. Kids can help choose menus, pick a new vegetable or fruit to try, set the table or even help with simple food prep.

Print a copy of the 5-day meal planning worksheet to get you started.

Hopefully you learned a helpful tip, or maybe you have one to share… feel free to comment.

Sources:

Iowa State University Extension http://www.extension.iastate.edu/foodsavings/page/meal-planning-basics

Recipes http://www.extension.iastate.edu/foodsavings/recipes/all

USDA MyPlate http://www.choosemyplate.gov

Written by: Shannon Carter, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Fairfield County

Reviewed by: Tammy Jones, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Pike County

 

Read Full Post »

 

range

 

Recently I had to replace my beloved stove. It had served me well over the years with family dinners, parties and countless cooking experiments.  I researched the various models, features and recommendations and was prepared to make an educated, informed decision.

When I finally started making the rounds at the appliance stores to check out the new ranges, I wasn’t prepared for a specific feature I found on a majority of the ranges. Chicken Nugget and Pizza pre-set buttons. What’s this? Does our nation eat chicken nuggets and pizza to such an extent that we need to have those two specific foods singled out for pre-set buttons so we can heat them up in a moment’s notice?  Are we perceived by appliance manufacturers as consumers of convenience foods in massive quantities?

Other countries already see Americans as huge drive-thru/convenience food eaters; is it any wonder the appliance industry followed suit? What will be next? Refrigerators with high sugar beverage or energy drink dispensers? It’s no wonder the current dietary guidelines have started to shorten their estimates of life expectancy—we know our children won’t live as long as their grandparents.  Their diets are not health-supporting.

The 2015 dietary guidelines recommend that Americans start to shift their food choices from convenience foods to more fresh fruits, vegetables, and whole grains to improve overall health. In the next couple of years there will also be more health messages touting the danger of excessive sugar in beverages and energy drinks.

At a recent meeting with colleagues, I observed several co-workers pull yogurt, fresh fruit, vegetables with hummus, and various vegetables out of their lunch bags to consume during our working lunch. It struck me how easy these simple, healthy foods are to eat, yet so powerful. I am grateful to be part of a group of health-focused individuals that are not just “talking the talk,” but also “walking the walk.” Let’s all do our part to improve the American diet and get healthy along the way!

P.S. I ended up purchasing a range that has no pre-set nugget/pizza buttons, and look forward to future cooking adventures!

Written by:  Beth Stefura, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Mahoning County, stefura.2@osu.edu

Reviewed by:  Donna Green, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Erie County, green.308@osu.edu

References: Am J Clin Nutr January 2015 vol.109 no.1 6-16

Read Full Post »

The holidays are here with celebrations in full swing.  While sugar plums and candy canes may symbolize this special time of year, the winter holidays wouldn’t be as festive without the fruits of the season.

Pear

While summer brings a bounty of berries and an abundance of apples is harvested in the fall, nothing compares to a juicy ripe pear or a refreshing tart grapefruit.  Not only do these natural beauties taste good but they pack a powerhouse of nutrients as well. A half of a grapefruit has only 52 calories, 2 grams of fiber and has 64% daily value of vitamin C.    One cup of whole cranberries has 46 calories and 4.6 grams of fiber while a half-cup of pomegranate arils (seed/juice sacs) weighs in with 72 calories and 3.5 grams of fiber.  A medium-sized pear has only 102 calories but is an excellent source of fiber with 6 grams and is also a good source of vitamin C.

Winter fruit also adds color and pizzazz to any holiday dish.  Here are some ideas for bringing out the star quality in fruit:

  • Winter jewel salad – combine colorful fruits such as blood orange sections, pear slices, and seeded kumquats in a clear glass bowl and sprinkle with sliced pomegranate arils.
  • Cake topping – cook 2 parts fresh cranberries in a pan with 1 part water, a little sugar and a touch of cinnamon until mixture boils and cranberries pop and soften. Pour over sliced pound cake.
  • Add a touch of elegance to brunch with pink grapefruit. Sprinkle light brown sugar on pink grapefruit halves and broil until they are a light golden color.
  • Winter fruit compote – combine cubed pear, rhubarb and apples with cinnamon, grated orange peel and a little orange juice in a pan and simmer until softened. Serve hot or cold.
  • Sprinkle pomegranate arils on a tossed greens or spinach salad to add color and crunch.
  • Don’t forget dried fruits! They can be added to a cheese platter or be mixed with nuts for a healthy snack.
  • Add some sparkle to your holiday beverages with cranberry or pomegranate juice.
  • A simple basket or bowl of fruit is festive and adds color to any table.

Since these fruits are in season, they will be more affordable at the grocery store.  However, don’t hesitate to substitute canned fruit for fresh if necessary.  Look for fruits that are packed in water or light syrup to reduce added sugar.  Canned fruits can also be rinsed in cold water to dilute the packing liquid.

Written by:  Jenny Even, Extension Educator, Family and Consumer Sciences/EFNEP, Ohio State University Extension, Hamilton County.

Reviewed by:  Marilyn Rabe, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Franklin County.

Source(s):  Fruits and Veggies: More Matters; Entertaining and Healthy Cooking with Fruits and Veggies:  Holidays 2015.

American Institute for Cancer Research, Holiday Recipes from AICR.

U.S. Food and Drug Administration, Nutrition Information for Raw Fruits.

 

Read Full Post »

National “Dine In Day” is today (December 3, 2015), but dining in with your family is important all the time. “Dine In Day” is sponsored by the AmeriDinner with Familycan Association of Family and Consumer Sciences to encourage families to reconnect and dine in. If you aren’t ready for “Dine In Day” yet, start planning now so you can begin dining in more often with your family. Numerous research studies report the benefits for children to eat family meals together:

  • Children who eat as a family make healthier food choices and maintain a healthy weight.
  • Teens that eat with their families are less likely to smoke cigarettes, drink alcohol, and use illegal drugs.
  • Eating with families gives teen’s better self-esteem and are less likely to be depressed.
  • Young children model their parents and other adults; by eating meals together they are more likely to eat healthy foods like vegetables, low-fat proteins, fruits, and dairy foods.
  • Dining together builds communication between generations and bonds families, benefiting family members of all ages.

To get your family back in the habit of eating together and dining at home try starting small. Plan just two days a week that you are going to eat together (if you are eating out all the time now). Involve the whole family in the meal planning and preparation – ask others what they want to have or what sounds good for this week. Be sure to eat at the table together, eliminate distractions like TV or phones, and discuss positive/neutral topics.

If you don’t know where to start try these websites for inexpensive and quick family meal ideas:

What’s Cooking, USDA Mixing Bowl

Share Our Strength’s, Cooking Matters

Food Hero

Let us know what you decide to fix when you “Dine In”. In the comment section you can message us your favorite family meals or use the #hashtags #FCSday, #healthyfamselfie, or #DineInDay.

Sources:

American Association of Family and Consumer Sciences: http://www.aafcs.org/FCSday/

Washington State Dairy Council: http://ext100.wsu.edu/clark/wp-content/uploads/sites/7/2014/02/eattogethereatbetter.pdf

University of Florida, Institute of Food and Science, https://edis.ifas.ufl.edu/fy1061

Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.

Reviewers: Tammy Jones, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Pike County and Daniel Remley, Field Specialist, Food, Nutrition, and Wellness, Ohio State University Extension .

Read Full Post »

 

DWD Postcard_ScarletBand3_425x6

 

Join the American Diabetes Association® to put good food and good health on the table during American Diabetes Month® this November. Whether you are one of the nearly 30 million Americans living with diabetes or the 86 million Americans with prediabetes, or you simply want to live a healthier lifestyle, the Eat Well, America!sm campaign will show you how easy and joyful healthy eating can be for everyone in our Ohio State community!

Looking to prepare a healthy Thanksgiving Day meal? They have seasonal recipes and tips to ensure you don’t miss out on the autumn and holiday flavors you love. Also, view the American Diabetes month newsletter for facts and figures on diabetes in the United States.

 Interested in learning how make healthy choices when eating out and grocery shopping? Ohio State University Extension Family and Consumer Sciences Educators/Program and Field Specialist designed an online course with your needs in mind. “Dining with Diabetes: Beyond The Kitchen” is a dynamic, free online course that provides three modules that you can work on at your own pace. The first module addresses carbohydrates and diabetes. The second covers fats and sodium, and the third explains the role of vitamins, minerals and fiber. In this online educational program you can share ideas and experiences with your classmates, chat with a health professional, and learn about new technology including websites and mobile apps.

Why not sign up today and learn how to make healthy choices for yourself and family members!

For more information or to enroll please contact Dr. Dan Remley at remley.4@osu.edu

Written by: Susan Zies, Family & Consumer Sciences Educator, Ohio State University Extension, Wood County, Erie Basin EERA,  zies.1@osu.edu

Reviewed by: Dan Remley, MSPH, PhD, Assistant Professor, Field Specialist, Food Nutrtition and Wellness,   remley.4@osu.edu

Sources:

http://www.diabetesforecast.org/landing-pages/adm/cooking.html

http://main.diabetes.org/dorg/adm/adm-2015-fact-sheet.pdf

Read Full Post »

As the weather cools down the type of meals we often cook in slow cookers start to sound wonderful. Think warm, hearty, time saving, and one-dish meals. Slow cookers can help you to save both money and time – and maybe even your sanity. Instead of walking in the door at the end of the day to “What’s for dinner?” you can hear “Wow! That smells good. I’m going to wash up for dinner.” Because slow cookers use a low temperature to cook foods over a longer than usual time, there are a few safety and preparation tips to keep in mind:

  • As always, start with clean hands and a clean surface as you prep your meal.
  • To avoid sticking and provide a speedy clean-up, spray the inside of the crock with non-stick spray before adding ingredients.
  • Thaw frozen meats before adding to the crock either in the microwave or refrigerator.
  • If you decide to cut up foods ahead of time, store meats and vegetables separate before placing them in the pot to avoid growth of bacteria.
  • To shorten the time that foods are in the danger zone, between 40 and 140 degrees, either pre-heat the cooker or use the high setting for the first hour. I often add one of my liquid ingredients and turn my pot on high as I prep the other ingredients to add.
  • Surprisingly vegetables cook slower than meats, so add them first. slow cooker
  • Newer research states that larger cuts of meat can be now cooked in a slow cooker, but check manufacturer directions to see how many pounds your machine will hold safely. Check large cuts of meat with a meat thermometer to ensure safe temperature, 165 degrees for poultry and ground meats; and 145 to 160 degrees for beef, pork and lamb.
  • When cooking meats and poultry water, broth, or vegetable juices should almost cover the meat. This liquid provides more even heat transfer and creates the steam to ensure safe cooking.
  • While it is tempting, do not over-fill slow cookers. A pot one-half to two-thirds full is a full pot for cooking.
  • Do not remove the lid unnecessarily. When you lift the lid the inside temperature drops and can add 30 minutes or more to the cooking time.
  • After serving foods do not leave them to cool down in the crock. Store slow cooker foods safely as other left-overs – separate into shallow containers within short time and store in refrigerator or freezer. Left-overs should be reheated to 165 degrees before eating.

Are you looking for a low cost slow cooker meal idea? Try one from our Ohio State University Extension, Wayne County http://go.osu.edu/slowcooker. What is your favorite slow cooker recipe? I love my mother’s baked beans, white chicken chili, and anything for a tail-gate. Comment on your favorite.

Sources:

USDA, Food Safety and Inspection Service, “Slow Cookers and Food Safety”, http://www.fsis.usda.gov.

University of Minnesota Extension, “Slow Cookers and Food Safety”, http://www.extension.umn.edu/food/food-safety/preserving/safe-meals/slow-cooker-safety/.

Writer: Lisa Barlage, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Ross County.

Reviewer: Tammy Jones, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Pike County.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 5,987 other followers