March is not only National Social Worker’s Month, it’s also National Nutrition Month®. Every year the Academy of Nutrition and Dietetics celebrates and promotes healthy eating and the work of professional dietitians by providing great resources, games and activities related to nutrition on their website: www.eatright.org. The website features nutritional information for kids, parents, men, women, and seniors.
Nutrition is important year round, which is why Cedar Haven offers a variety of healthy and enjoyable foods everyday for our residents. Our culinary staff is committed to making healthy eating fun and enjoyable. Last week our dietitians, Sharon O’Boyle and Andrea Andrasi, prepared healthy snacks for residents, visitors, and staff to enjoy in honor of National Nutrition Month. Here is a photo of Sharon and Marian, one of our residents, at the dietitians’ display:
Are you looking for some new recipes to incorporate into your diet? Everyone enjoyed the tasty snacks our dietitians shared with us. Here are recipes for a few of the items they prepared:
Pumpkin Dip Recipe
Ingredients:
- 3oz. Low fat cream cheese
- 1/2 cup powdered sugar
- 1.5 cups canned pumpkin
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger 8oz. cool whip
Directions:
- Beat cream cheese and powdered sugar until smooth and creamy; add pumpkin and spices.
- Fold in cool whip; mix until creamy.
- Serve with apple slices, ginger snaps, or graham crackers.
Servings: 16
Low Fat Banana Bread Recipe
Ingredients:
- 1 cup mashed banana
- 6oz container low fat vanilla or plain Greek yogurt
- 1/4 cup margarine
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×13″ pan or 2 loaf pans.
- Combine banana and yogrut, set aside.
- In a large bowl, cream together the margarine and sugar.
- Beat in the eggs, one at a time, then stir in the vanilla and banana. Mix.
- Combine flour, baking soda, baking powder, and salt.
- Stir flour mixture into the banana mixture.
- Spread into pans.
- Bake for 50 minutes or until a knife inserted comes out clean.
4 Styles of Yogurt Dressing
Italian Style Yogurt Dressing
Ingredients:
- 1 cup fat-free plain yogurt
- 1 tablespoon white vinegar
- 1 tablespoon raw apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon dried minced onion
- 1.5 teaspoons Dijon mustard
- 3/4 teaspoon dill weed
- 3/4 teaspoon Italian seasoning
- 3/4 teaspoon prepared mustard
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon pepper
Directions:
In a small bowl, whisk the yogurt, vinegars, and honey together. Stir in the remaining ingredients. Cover and refrigerate for at least 1 hour before serving.
Lemon Yogurt Dressing
Ingredients:
- 1 cup low-fat plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons honey
- Poppy seeds (optional)
Directions:
Combine ingredients and chill for several hours.
Creamy Avocado Yogurt Dressing
Ingredients:
- 1 cup plain yogurt
- 1 ripe avocado
- 2 tablespoons lemon juice
- 1/2 teaspoon toasted cumin
- 3 tablespoons chopped cilantro
- 1 jalapeno pepper, split and seeded (substitute several dashes of hot sauce)
- Dash salt
Directions:
Combine all ingredients in a blender and process until smooth.
Yogurt Cucumber Dressing
Ingredients:
- 1 large cucumber
- 1 cup plain yogurt
- 2 tablespoons finely chopped fresh mint
- 1/2 teaspoon salt
Directions:
Pare cucumber; quarter lengthwise. Cut each quarter crosswise into thin slices. In medium bowl, combine yogurt, cucumber, mint, and salt; mix well. Refrigerate, covered 1 hour, to blend flavors. Serve over mixed salad greens.
