How you choose to fuel your body will have a big impact on your overall health. Our top articles this Spring are from the Academy of Nutrition and Dietetics:
Curious what your health care team eats? Nutritionist approved recipes are below. Check back for seasonal updates.
Check out these links to some of my favorite recipes:
- Braised Red Cabbage with Sweet Apples and Onion
- Poached Pears with Caramel Sauce
- Peanut Noodles with Chicken and Vegetables
- Easy Grilled Zucchini
- Unicorn Smoothie
- Coconut Flour Blueberry Skillet
- Corn and Zucchini Chowder
- Creamy Coconut Polenta
- Wild Rice Salad
- Spicy Coconut Curry Lentils
- Pumpkin Donuts
- Nutty Harvest Honeycrisp Kale Salad
- Korean Tacos
- Veggie Chili
- Creamy Thai Butternut Squash Red Curry
- Maple Pecan-Pie Granola
- Autumn Crunch Pasta Salad
- Roasted “Magic” Broccoli
- Whole Wheat Waffles
- Creamy Caprese Quinoa Bake
- Blueberry French Toast Casserole
- Almond Butter, Blueberry, Zucchini Muffins
- Cozy Autumn Wild Rice Soup
- Coconut Curry Lentil Soup
- Quinoa Kale Patties
- Icelandic Vegetable and Oat Soup
- Grape and Feta Kale Salad
- Slow Cooker Lebanese Lentil Soup
- Vegetarian Chili
Garlic Chicken and Spiral Veggies
Submitted by Michelle G., staff member from Newmarket
1 Diced onion
6 Cloves diced garlic
2 Skinless chicken breasts, cut into 1-inch cubes
¼ c. cooking wine
Low sodium chicken broth
Spiral veggies (I prefer turnip spirals, as it is the closest to real pasta, but you could use any type of spiral veggie)
Grated parmesan (optional)
Heat the olive oil in a pan over medium heat. Add onion and cook until browned. Add garlic and sauté for 30 seconds. Add chicken. Sauté until chicken is cooked through. Add cooking wine and scrape the bottom of the pan to bring up the browned bits. Simmer for 3 minutes. Add chicken broth; the amount will depend on how much “sauce” you want over your veggies. I would use a minimum of 1 cup, but you can use more. Simmer until broth begins to bubble. Add spiral veggies to the pan and simmer in the broth for 3-5 minutes. I prefer my veggies “al dente,” so feel free to cook longer if you prefer a softer consistency. If you would like more sauce, this is where you would add more chicken broth. Serve with grated parmesan.
Spaghetti Squash Gratin
2 ½ lb. spaghetti squash (yield 3 c. of spaghetti squash)
1 c. reduced fat shredded cheddar cheese
½ c. plain low-fat Greek yogurt
2 cloves garlic, minced
½ tbsp. fresh thyme
¼ tsp. salt
¼ tsp pepper
¼ c. reduced fat grated Parmesan cheese
- Preheat oven to 400 degrees.
- Halve squash and scoop out seeds. Bake face down on baking sheet lined with parchment paper until squash is easily pierced with fork, about 30 minutes. Allow to cool, then scoop out the spaghetti strands and place in a large bowl.
- Meanwhile, in a medium size bowl, mix remaining ingredients except for Parmesan cheese. Stir mixture into the spaghetti squash strands.
- Spread into a lightly greased casserole dish. Top with Parmesan, and press down to moisten. Bake uncovered for 30 minutes.
Recipe from Optavia, LLC
*3 medium Yukon gold potatoes
*3 tablespoons olive oil, divided
*1 large onion finely chopped
*6 carrots peeled and sliced
*1 medium zucchini sliced
*2 stacks of celery sliced
*2 tablespoons unsalted butter
*1/2 cup all-purpose flour
*1 1/2 cups of milk
*2 cups vegetable broth
*1 1/2 teaspoons salt
*1/2 teaspoon black pepper
*1 teaspoon dried thyme
*3/4 cup of frozen peas
*1 sheet puff pastry thawed and unfolded
1. Preheat oven to 400 degrees Fahrenheit.
2. Pierce potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes. Allow potatoes to cool to the touch and chop them into 1/2-inch to 1-inch sized pieces. Transfer cubed potatoes to a large bowl, and set aside.
3. Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon of olive oil. Once the oil is hot, sauté the onions until starting brown and caramelize, about 15-20 minutes. Add the carrots, zucchini, and celery to the onions, and continue to cook until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
4. Reduce the heat to medium, and add the butter and 2 tablespoons of olive oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens.
5. Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Adjust for salt and pepper.
6. Pour the filling into a 13×9-inch baking dish, and bake for 18 minutes. Remove the dish from the oven and stretch the defrosted puff pastry over the top of the filling, gently folding some of the pastry over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pastry to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes or until the puff pastry is a golden brown and the filling is bubbly. Cool for 5-10 minutes before serving.
Next layer: Tomato, cucumber, and bell peppers chopped with garlic powder and a little olive oil added.
Following layer: Artichokes and kalamata olives.
Top layer: Drain a can of low sodium chickpeas and add to a bowl. Drizzle with olive oil and add your favorite seasonings. I typically use chili powder. Spread chickpeas on a baking sheet and roast at 400 degrees until crispy.
Have fun experimenting with different layers.
Kabobs are a great food to bring camping because everyone can make their own with vegetables they like, clean up is easy, and you can cut the vegetables at home ahead of time. For our kabobs we used onion, pepper, cherry tomatoes, fresh pineapple, and steak. To help with even cooking try to cut everything to about the same size.
Our sides included rice pilaf (I used a boxed variety for simplicity) and fresh sliced melon. I cut the melon at home and stored it in a large mason jar in the cooler.
What’s a vacation without dessert? I sliced bananas the long way and added bits of chocolate and marshmallow. Next, I wrapped them in foil and placed over the fire to melt. Try not to place them directly over the hottest part of the fire.
Pina Colada Fruit Leather
2 tablespoons orange juice
One, 14 oz. can coconut milk, unshaken
1/2 cup maraschino cherries, sliced in half (I used raspberries instead)
Preheat the oven to its lowest setting, about 170 degrees F. Line a rimmed baking sheet with a silicone mat or wax paper. Set aside.
In a blender, combine the pineapple and orange juice. Open the can of coconut milk; scoop the cream off the top and into the blender. It should be about 1/4 cup or so. Blend the mixture until itis pureed.
Place a medium saucepan over medium heat, add the fruit puree, and cook until it reduces by half, about 20 minutes. Remove from the heat when it measures about 2 cups.
Pour the mixture onto the prepared baking sheet. Tilt the sheet so it evenly covers all four corners with the puree. Sprinkle the cherries across the top of the puree. Bake until tacky, checking for doneness every 30 minutes. Cook time will be about 2 to 3 hours.
Remove from the oven and let cool completely. Peel the sheet from the liner, and slice into strips. Stack strips with wax paper in between, or roll up each strip. Store in an airtight container.
This is a great recipe to experiment using different fruits such as mango and strawberries.
Start with one pound of pizza dough, homemade or store bought. Warm the dough to room temperature and roll out on a floured surface. We typically make two pizzas from the one dough but you can make smaller ones and experiment with different toppings. The dough should be rolled fairly thin for grilling.
Preheat the grill to about 400 degrees, then set heat to medium before putting pizzas on.
Prep all the toppings for the pizza and have them ready by the grill.
Spray the grill with a heat safe cooking spray such as the one made by Weber.
Grill the dough on one side for 30 seconds, then flip
Next add your favorite pizza toppings. On one pizza we added sauce, fresh mozzarella, and pepperoni. The second pizza has fresh mozzarella, sliced tomato, fresh basil, and a drizzle of Harissa flavored olive oil.
Grill until the bottom starts to char in places and remove for slicing.
Erin’s Summer Time Watermelon Salad
A bit of feta cheese, I love the saltiness of feta but remember that a little goes a long way
Julienned fresh basil
Drizzle with balsamic vinegar
- Visit a local farmers market in the Seacoast or Nashua Area.
- Sign up for a local race – many have options for people who want to walk rather than run.
- Lamprey Health Care’s 5K for Kids is in August. We’d love to see you there.
- Visit a local park in the Newmarket area, Raymond area or Greater Nashua area.
Of course, the best exercise is the one you love. Get your body moving! Start with an activity you enjoy and exercise will never be a chore.
Visit our Classes and Workshops section for information on our seasonal yoga sessions.
One of the great things about meditation is you don’t need an app or any equipment. And best of all you can do it anywhere.
A simple technique is the Four by Four Breathing Meditation.
- To start take a deep breath for four counts
- Hold the breath at the top of the inhale for four counts
- Then exhale for 4 counts
- Finally hold the exhale at the bottom of the breath for four counts
- Repeat this breathing technique four times