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Category: Nutrition
Diggin’ into Plant-Based Diets
Following a plant-based diet is very trendy these days. Whether it’s an environmental reason (reduce your carbon footprint) or health goal (decrease the risk of some chronic diseases), many people, including myself are consciously reducing their consumption of animal products.
What does it mean to follow a plant-based diet? That really depends. Some interpret it is being a vegan or vegetarian. Others view a plant-based diet as being broader, including more plant foods, such as fruits, vegetables, and grains, and also fewer animal foods, like meat, fish and dairy. It’s not necessary to give up all the animal foods you enjoy; however, you can consider decreasing the portion sizes so these foods are no longer the main attraction on your plate.
Ever since attending a 2019 nutrition conference, I’ve been inspired to consume more plant-based foods. It’s unlikely I will give up my glass of cold, fat-free milk in the evening (with one cookie); however, I do consume at least three meatless meals per week, eat smaller portions of chicken, fish, and lean beef and pork, and I load up half of my plate with vegetables (see my grilled vegetable recipe). This summer, my deck garden provided enough delicious red tomatoes to enjoy almost every day on salads. Since making these changes, I’ve maintaining a healthy weight and blood pressure and feeling good about doing something for Mother Earth.
Are you ready to ‘dig in’ and adopt a more plant-based diet? Here are some tips that helped me get started.
1. Go meatless one day a week. Beans, lentils, and nuts are great sources of plant-proteins and add fiber to your diet, which makes you feel full. Instead of adding meat to my pasta, I toss it with grilled vegetables. If you like chili, peruse recipe websites for a bean-based chili that appeals to your taste buds.
2. Combine vegetable proteins. Quinoa, is a perfect protein, meaning it contains the 9 essential amino acids your body needs daily. You can also combine other plant foods to get that perfect protein. Some of my favorite combos are black beans and rice, chick peas and pasta, and whole what bread and peanut butter (with some jelly).
3. Re-think your meat portions. You can still have meat at your meals, but in smaller amounts, like 3 cooked ounces (the size and thickness of a deck of cards). Many of meals like soups (winter) and salads (summer) are full of vegetables and whole grains, but I add a small piece of protein, like a leftover grilled and shredded chicken breast or a few slices of pork tenderloin.
Try this recipe for Easy Grilled Vegetables!
Selection of vegetables:
- Red, yellow or green peppers – cut in half and seeded
- Yellow and green squash – sliced length-wise, about ½ inch thick
- Eggplant – sliced width-wise, about ½ inch thick
- Mushrooms – whole cleaned
- Onion – sliced width-wise, about ½ inch thick
Additional ingredients:
- 1/2 cup olive oil
- Salt and pepper
- 4 tablespoons balsamic vinegar
- 2 teaspoons, minced garlic
- Fresh chopped or dried herb (parsley, thyme, basil, etc.) for garnish
Instructions:
1. Mix oil, salt, pepper, vinegar and garlic together.
2. Arrange vegetables on grill or in a grill pan (medium heat).
Note: depending on the size of your pan you may need to work in batches.
3. Grill vegetables 6-8 minutes, brushing with oil, and vinegar mixture.
4. Remove vegetables from grill or grill pan and place on a platter. Drizzle remaining oil and
vinegar mixture on vegetables. Sprinkle herbs over vegetables and serve.
Fire up the grill for a healthy and safe cookout
Last weekend, millions of Americans will be fired up the grill for July 4 celebrations. Be sure to plan ahead and follow these steps to ensure a healthy and safe meal when cooking out with your friends and family.
- Clean the Grill: An important step in preparing the grill is cleaning it. Many people use the same brush year after year. The Centers for Disease Control (CDC) report an increase in reports of people swallowing bristles from these grill brushes. To prevent this, replace grill brushes regularly before the bristles wear down or use a brush for cleaning that does not have steel bristles. Also, wipe down the grill with a wet cloth after scrubbing to remove small pieces of bristle on the grill racks that are difficult to see.
- Select your meat: One of the advantages of grilling is the flavor it adds without extra fat. Here are some suggestions for healthy meat choices. For hamburgers, try lean ground beef, turkey, chicken or veggie burgers made from chickpeas or black beans. Another option is chicken, shrimp or fish. You can make skewers with meat and vegetables or put them together in a “foil packet” to cook on the grill.
- Marinate: If you want to marinate the food for extra flavor before cooking, be sure to marinate in the refrigerator, not on the counter. Since the marinade has been exposed to bacteria from the raw food, you need to boil the leftover marinade to kill any harmful bacteria before serving it over the cooked meat. A better idea is to keep some marinade aside in a separate container in the refrigerator that you can serve with the meal.
- Storage: Raw foods, including meats and vegetables, need to be stored safely in the refrigerator or a cooler until it is time to grill and serve the food. If you buy the meat, poultry or fish more than 2 days before your barbeque, freeze it to prevent it from spoiling. Be sure to thaw it completely, in either the refrigerator or microwave, before grilling it to ensure even cooking.
- Use food thermometer to make sure meat is cooked: Meat and poultry cooked on a grill often browns very fast. Watch the temperature to avoid burnt food on the outside and undercooked food on the inside. Do not rely on its color to determine if it is done. The only way to determine if a food is cooked to a safe temperature is with a food thermometer. Ground meats need to be cooked to an internal temperature of 160°F. Cook all poultry to a safe minimum internal temperature of 165°F. When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot. After cooking meat and poultry to a safe temperature, keep it at 140 °F or warmer by placing to the side of the grill rack or in a pre-heated 200 °F oven until ready to serve.
- Avoid cross-contamination: When taking food off the grill, use a clean platter instead of the one used for the raw meat. Bacteria present from the raw meat juices could contaminate the cooked food.
Plan your menu today for a healthy and safe summer and fire up the grill. If you have any questions about grilling meat and poultry, call the USDA Meat and Poultry Hotline at 1-888-674-6843 or visit www.fsis.usda.gov .
Grow and Capture the Flavor of Fresh Herbs
Early this spring, I checked my outdoor herb garden to see what survived the winter. Many herbs are perennial and come back each spring. To my surprise, my kitchen garden was alive and growing! Parsley, rosemary, chive, sage, and mint all came back!
Herbs are easy to grow and do well in pots if you don’t have a space for planting. If you relish DIY projects you can build your own raised garden box. Many of my friends start growing herbs from seeds, which is less expensive and takes longer. I like to purchase small herb plants from my local gardening store, so I can reap the benefits from these tasty and nutritious greens sooner.
After expanding my herb garden, the last few seasons I learned a few tips to share from my more experienced herb-gardening friends. Most herbs love full sun (at minimum 6-7 hours a day). Find a sunny spot in your yard to plant your garden or position your raised bed or pots. Also, add a soil or potting mix to your soil, which will help keep the soil well drained. Don’t forget to water your herbs daily, especially if your herbs are in pots. Potted soil tends to dry up quickly and you don’t want to pre-maturely ‘dry’ your herbs. Last but not least, remove flowers forming on your herbs. Flowers use up the herb’s energy and removing gives the energy back to the leaves; the part of the herb we use most often. Also, flowering herbs may lose some of their flavor and taste bitter.
I love using herbs when preparing my favorite foods and beverages. Herbs add flavor and eye appeal to my meals and fill my kitchen with mouth-watering aromas. Nutritionally, herbs contain similar nutrients found in green leafy vegetables like vitamins A, C, and K and polyphenols; which are plant substances that provide antioxidants and reduce inflammation in our bodies. Using flavorful herbs can also cut down the amount of salt and fat, making your meals healthier. Below, are some of my ‘go to’ herb parings:
- Stuff a chicken cavity with lemon and a combination of sage, rosemary, and thyme sprigs. Make a mixture of olive oil, pepper, and a dash of salt and brush it on the outside of the chicken. Bake it to an internal temperature of 165 degrees.
- Make a rub of finely chopped rosemary, chopped garlic (fresh or in the jar), and pepper. Mix it with olive oil, enough to form a paste and rub it on all sides of a pork tenderloin. Bake or grill to an internal temperature of 155 degrees.
- For refreshing botanical-infused beverages, add a rosemary sprig and a lime wedge, fresh mint and strawberry slices, or basil and a watermelon wedge to tap or sparkling water served over crushed ice.
- For an extra flavor punch in salads, toss snipped lemon thyme or lemon balm, chopped chives, parsley, basil or oregano.
Speaking of snipping, one of my most used kitchen tool in the summer is my herb scissors. You can purchase herb scissors at kitchen stores or online. A pair of craft scissors designate as ‘herb scissors’ also works well. Keep them sharp and wash with soap and water after each use.
I have an abundance of herbs and found another use for them. I filled mason jars with water and a variety of fresh herbs and placed them around my house, including my bathrooms. What an amazing aroma to smell when I walked into my house!
Stay tuned for part two of this blog, Capture the Flavor with Spices!
Food Around the World
Food is a big part of our lives. Different cultures have different traditions and rituals that involve food. It can bring people together to celebrate and mourn. There are several different types of cultural cuisines but a few of the most common are Japanese, Indian, and Greek.
Japanese Cuisine
Japanese cuisine is mostly known for sushi, but there are other popular dishes such as ramen, tempura, gyoza, and sashimi. Tempura is the deep-frying of vegetables, meat or seafood. Gyoza is typically an appetizer or a side dish of dumplings filled with meat and vegetables. Sashimi is thinly sliced raw meat or fish that is often accompanied with soy sauce. Rice and noodles are a staple food in Japanese culture and there are always side dishes that are usually fish or pickled vegetables. Seafood is also very common in this type of cuisine because of Japan’s location being surrounded by the ocean.
Each dish is usually served in different bowls and plates which relates to Japanese food etiquette and table manners. Each individual eating will have their own bowl and plate and it is disrespectful to eat from others’ plates.
Unlike in American culture, chopsticks are primarily used to eat food. While eating, there are certain things to do and to not do. For example, it is inappropriate to burp while eating at the table because it is considered rude. Yet, it is appropriate to slurp noodles because it shows that the food is good and your appreciation.
Indian Cuisine
Indian cuisine is another delicious type of food! The most popular foods from an American point of view are chicken tikka masala, biryani, naan, and samosas. While these are very yummy foods, there are many more great dishes to try. I’ve been able to try other dishes because my roommate is Indian and her family often sends her home with traditional food. One of my favorite dishes is palak paneer which consists of spinach and Indian cottage cheese. Another dish that I love is vada pav which are deep fried potato patties inside of a bread bun with a spicy chutney.
In traditional Indian culture, once the meal is announced, hands must be washed and dried. People eat with their right hand because the left hand should remain clean. Some families have meals on the floor but that is typically in rural areas, and there are no “courses” like in Japanese culture – all of the food is served at one time.
Greek Cuisine
Greek cuisine is another great option for hungry bellies! The most common Greek foods are olives and olive oil, dolmades, hummus and tzatziki, meat, fish, and spanakopita (spinach pie). Spices are a very important part of Greek cuisine. Spices such as mint, basil, coriander are most common and typically used in marinades for meats like lamb and pork.
Greek dining etiquette is different from the other two cultures mentioned above. For example, wine is accompanied at lunch and dinner, and guests cannot eat until the host invites them to. Knives must remain in the right hand and forks in the left.
While the types of cuisines differ, there are also similarities. One of the most common similarities is that almost every culture has a dumpling. A dumpling consists of any type of starch that has a filling inside. In Japanese cuisine, gyoza is a dumpling. In Jamaican cuisine, a beef patty can be considered a dumpling. In Italian cuisine, ravioli and tortellini are dumplings. In Greek cuisine, spanakopita is an example of a dumpling.
Food is a great way to bring people together and another commonality is that families and friends are able to share special memories with each other while enjoying a delicious meal. Knowing the basic rules of table etiquette for each culture may not be necessary for everyday life, but it could come in handy if traveling!
Check out this site to look at more healthy and delicious recipes! Some examples of cultural cuisines from the University of Maryland Extension website are bok choy stir fry and Mexican pinwheels.
This blog post written by Samantha Brenner, Family Science Major and Human Development Minor, Graduating May 2022
Dyeing Easter Eggs Naturally
One of my fondest childhood memories is dyeing eater eggs with my sisters. I carried on that tradition with my own daughter, and even though she is an adult, we still spend time together to color and decorate eggs for Easter. This tradition of decorating eggs dates back to the 13th century. Eggs were formerly a forbidden food during the Lenten season, the 40 days before Easter, so people would paint and decorate them to mark the end of the period of fasting, and eat them on Easter as a celebration.
The first step to dyeing eggs is to hard-boil the eggs. Lay raw eggs gently in a large saucepan, cover them with water, and put on a tight-fitting lid. Place the saucepan over high heat and wait for the water to boil. When water comes to a boil, remove from heat keeping the lid on the saucepan, and let it sit for 12 minutes. Then drain out the hot water, and fill the pot with cold water to stop the cooking process. Some eggs may crack so you can set those aside to use for eating. Let eggs cool before coloring.
There are kits sold in stores for coloring eggs but if you want to avoid those synthetic dyes – try making your own dye with natural ingredients. It may take longer but it will be more fun and a great time to enjoy as a family. Select what colors you want to dye the eggs and buy the appropriate food. The shell color of your eggs will also determine the color of your dyed eggs.
For white eggs, purple cabbage will create a blue shade; beets create a pink shade; turmeric creates a yellow and gold color; onion skins can give reddish browns (red onions) or orange shade (yellow onions). Hibiscus tea provides a dark charcoal-purple color, Red Zinger tea creates a lavender color, and coffee provides a nice brown shade. The fun thing with using foods is the colors may vary depending on the length of time immersed in the dye as well as the color of the food itself.
Here are the steps to dye eggs naturally:
1. Bring 1 cup of water to boil in a pot for each color dye that you have selected. Add 1 cup of chopped or shredded purple cabbage, beets, or onion skins to the boiling water. For the yellow color, add 2 Tablespoons turmeric to the cup of boiling water.
2. Reduce the heat to medium and simmer for 15 to 20 minutes. Brew or steep the coffee and tea in a jar while the vegetables simmer. The dye is ready when it is a few shades darker than you want for your egg. Check the color to be sure it is the shade that you want by dripping a little on a white paper towel or dish.
3. Remove from heat and let the dye cool to room temperature. Once cool, pour the liquid through a fine-mesh strainer into a jar and remove the tea bag from water.
4. Stir 1 Tablespoon of white distilled vinegar into each color. The vinegar creates a chemical reaction with the shell’s calcium and helps the color absorb better.
5. Carefully put the boiled eggs into the jars of dye and secure with a lid.
6. Place the jars in the refrigerator for six to 12 hours or overnight, depending on the color you want. Longer times will produce deeper shades.
7. Remove the eggs from the jar and place them on a towel-lined cookie sheet to dry.
8. Allow them to dry completely. You can polish them with a little bit of vegetable oil to give them a shine.
Add a little creativity to your egg design by wrapping rubber bands or lace ribbon around the egg before coloring. After it has completely dried, remove bands or ribbon to see your design. For a personalized touch, draw or write something on the egg with a white crayon or candle and then submerge in the dye mixture. The wax will prevent the dye from sticking to the egg so you can see your design.
Remember to keep eggs refrigerated and use within one week.
Spring Drinking Water Tune-Up
Home appliances require periodic maintenance to ensure they last and operate effectively. This is especially true if they have filters such as a vacuum or heating/air conditioner. Your water supply and filtration system also needs regular attention. Water quality is very important to your health, so understanding your water supply, its quality, and treatment is essential.
Depending on your supply (public or private well), tune up procedures will vary. For public water supplies, which go through extensive testing and treatment, there may be little to do unless you have older plumbing pipe and fixtures. In this case, testing for lead and copper is recommended.
If you are on a drinking water well, have your water tested annually for coliform bacteria, E.coli and nitrate (animal waste and sewage contaminants), and every three years test for chloride, copper, lead, iron, pH, manganese, sulfates, and total dissolved solids. In some areas, there may be other contaminants such as arsenic or radium (local health departments can provide information), which you can test for. Be sure to use a certified lab – your local county health department should have a list. If your water results indicate treatment is needed, go to this resource to find out more about filters: http://dwit.psiee.psu.edu/dwit.asp.
Whatever type of water filter you use — faucet, pitcher, refrigerator or under the sink filter – they all require maintenance. Simply be sure to change the filters as recommended by the manufacturer. Not changing them can lead to reduction in water flow and filtration performance, and can also result in contaminants no longer being trapped, which can then be released into the water. Water filters can also build up bacteria if not changed as recommended. If you have a whole house or faucet filtration system, be sure to follow the manufacturers’ recommended maintenance schedule.
Investing a little time to check on your water and filtration system can help ensure safe drinking water for you and your family.
Celebrating a World of Flavors!
March is here and spring is just around the corner. It’s also National Nutrition Month (NNM) and this year’s theme “Celebrate a World of Flavors,” is exciting as it embraces global cultures and cuisines, giving every culture a place at the table. My husband and I love to travel and this theme made me think about our pre-pandemic trips and all the delicious foods we had on our table.
In Greece we dined on Spanakopita (spinach pie) and Galaktoboureko (custard pie) and in Norway, we enjoyed Vaffles and Brunost (waffles and brown cheese). Some of our favorite experiences; however, were when we prepared local cuisine with local chefs. In Poland we rolled the dough and ‘pinched’ meat-filled perogies and in Spain we made seafood paella in the largest frying pan I ever saw! These experiences not only broadened our palate, but also provided us with insight into and appreciation of other cultures.
Lately, I’ve been thinking about my own Ukrainian heritage and the meal traditions and recipes we observed especially around the holidays. Growing up, I remember making paska or Easter Bread in coffee cans with my mother a few days before Easter, and the debate about which kind of raisins to add – brown or golden yellow raisins (yellow seemed to win out more often). Then I would watch my mother assemble her big wicker basket with an Ukrainian embroidered basket liner which held the paska, hard-cooked and brilliantly colored eggs called krashanky, salt, butter, grated horseradish, kielbasa, and poppyseed bread, which she took to her church to be blessed the Saturday before Easter.
Though my mother has passed, she remains in spirit and inspired me this past Christmas to dust off her old Ukrainian cookbooks and make homemade pierogies, a traditional Ukrainian Christmas Eve dish. With the assistance of my husband and daughter (pierogi maker-in-training), we made potato and cheese filled perogies smothered in onions that would make my mother proud!
In celebration of this year’s NNM’s theme, Why not commit to trying a new food from another cultural cuisine? Below are some suggestions to get you started:
- Host a ‘Heritage Day’ and have your friends or coworkers prepare and share their favorite cultural foods.
- When eating out, try a restaurant that serves a cuisine that is new to you.
- Each week, during this month, explore a different international culture and prepare one new food from a different culture.
As for me, I’m off to Costa Rica to attend a wedding and send-off brunch. I can’t wait to try Gallo Pinto (traditional rice and bean breakfast)!
Breathing Room 