Regan's Recipe Round-Up - Week 2

So the Recipe Round Up last week was a hit with some of my fave food friends... so I thought I'd share this week's eye-catchers: 

*Featured Recipe & Image property of MyRecipes.com*

Strawberry-Buttermilk Gelato Recipe | MyRecipes.com - The weather is a touch chilly around my house today, but we're gonna attempt some family fun with this simple-to-make gelato. (Note: the image to the right is from MyRecipes.com

Banana Pecan Oatmeal Brûlée — Pinch My Salt - oatmeal, indulgently... yum!

Black Rice Risotto Recipe : Ellie Krieger : Food Network - Black is the new brown, didn't you hear?

Three-Cheese Chicken Penne Florentine Recipe | MyRecipes.com - comfort, plain and simple

Strawberry Bellini Recipe | MyRecipes.com - Ready for berry season to begin? 

Collard Greens on Fresh Tart - how often do you see collards that look this beautiful? 

What recipes are in your round-up this week? 

Artfully eating well,

~Regan

A Big Blog Welcome

Blogs, twitter, facebook... they all have one thing in common. They're called "social" media for a reason. The nature of this new medium is that we connect with one another, in addition to just sharing information. 

So when one of my peers and friends makes the jump into the online discussion via the blogosphere, I feel it necessary to give her a big warm welcome. 

Hello Kumquat-Blog!

Check her out... this is my friend Gretchen. She's a beautifully dynamic and talented mother, who also happens to be an amazing foodie. Her talents don't end there. She's also an RD and lives a gluten-free lifestyle. She is a wealth of knowledge... especially in an area that is not my speciality. 

Please give her blog a glance and check her out on Twitter. You won't be sorry. 

*Waving Hi Gretchen* 

Artfully eating well (and today sharing in those that do, too), 

~Regan

Chips and Dip - Done Right

Sodium...  

...make a note of it. If you don’t know what it is, you will soon. It is to 2010+ what “fat” was to 1990+. In very simplified terms, it’s the salt content of food. 

And while I’m not a fan of jumping on the latest nutrition-scare-tactic bandwagon, I do agree that processed foods can be a significant source of sodium (salt) that, when contrasted with a diet low in nutrients like “magnesium and potassium”, can elevate blood pressure... something none of us need in our lives. 

Words like nutrient, magnesium and potassium may not mean a whole lot to most folks... and that’s fine. I’ve said before, I care more about making healthy food taste great, than teaching the science behind healthy eating. I figure most of us just want A) to know what to eat and B) how to make it taste great. 

But when I find a food choice (or two) that fit together to uniquely meet both my nutrition needs and my palate preferences, I feel the need to share: 

First up, Multi Grain Tortilla Chips by Laurel Hill.

These were an impulse buy at The Fresh Market to accompany the hummus that I will detail next. I normally gravitate toward pita chips, but saw these and thought “Why not?” 

What I found was s chip that’s very basic in it’s ingredients and surprisingly low (IMO) in sodium (at 80mg per serving). Eaten alone, they don’t really taste like a “salty” snack... but that’s the beauty. They’re meant to be savored with something else (like a dip or salsa), so the extra salt really isn’t necessary. They’re also gluten-free (not a requirement around my house, but good to know for those who are) and contain 3g of fiber per ounce... not too shabby, when you consider 25g/day is the minimum we should all be aiming for. Lastly, my 4 year old son who is a chip snob (and notorious picky eater) couldn’t get enough. That’s saying a lot. 

Next, up The Greek Gourmet Original Hummus. 

And here’s where I get completely frustrated. I also picked this up from The Fresh Market on the fly as I’m always in search of a pre-made hummus that doesn’t have that fake garlic aftertaste. 

Much to my surprise, this one fit the bill!! 

Much to my dismay, I can’t find any additional information on it via the www. Maybe I didn't search hard enough, but honestly, if the front page of a Google search doesn't yield anything for me, I punt. It's a good product. I will continue to buy it... but I really wish there was more online info to share.

So while I’d love to point you in the direction of the maker, I'm at a loss. If you have a Fresh Market in your area or a like-minded retailer, look for it. Pre-made hummus will never completely rival homemade, but this is the first version that has me wanting to pass around the hummus, rather than passing by the hummus.

Happy Snacking! 

~Regan

RD Day - It's About You, Not Me

I posted last week that this month marks the American Dietetic Association's annual "National Nutrition Month". Intended as a way to heighten awareness about healthy eating, the month gets a lot of chatter among dietitians especially.

And while a month devoted to a health topic isn't all that unusual (anybody recall Red Dress events in February to celebrate American Heart Month?), a fellow RD and dear friend pointed out to me today that very seldom does your doctor tell you it's time to celebrate something like "National Family Physician Day".

But not so with RDs. Today was our day. If you don't believe me, breeze on over to Twitter and do a little searching using #RDChat. What you'll find is a flurry of conversation that happened around noon today, as RDs from all corners "chatted" on Twitter about the topic of nutrition and healthy eating. 

So why the difference? Why are we out there raising our hand, asking to be noticed?

Vanity? A "Me Too" mentality? A little too much time on our hands? 

Honestly, I hope it's more than that. And based on many of the comments I've seen over the day, I'd say for many RDs it is. 

Led by Janet Helm of NutritionUnplugged, a number of topics were discussed today as we logged in to chat with one another. Among the recurring themes: the importance of inspiring people to get in the kitchen and COOK, and the empowerment that comes from focusing on ADDING to your diet, rather than taking away... two concepts that I strongly agree with. 

But the one question that grabbed my attention most was the question Janet posed at the end: 

"We're wrapping up, thanks to all for joining #RDChat. Let's end with 1 thing you plan to do to help other RDs, promote r profession."

Frankly, I was stumped. Not because I didn't know what to say, but because I didn't know how to say what I was feeling in 140 characters or less (a quality of mine that those who know me can totally appreciate). 

I spend a great deal of time both as a business owner myself and a steward of nutrition communications for my clients considering the nutrition messages being promoted through advertising, traditional public relations and social media. And what I've determined is that our profession KNOWS nutrition information, and we're good at telling it!

But we are not always as good at meeting people where they are...finding what motivates them, rather than scares them; considering what tastes good to them (not us); exploring what food customs are important in their lives and giving tasty (yet appropriate) substitutions. And sadly, sometimes we are so anxious to simply share the research, we forget that "science-language" really only works on scientists... "taste" is the universal language people want to hear when it comes to what they eat. 

My friend is right... doctors don't pat themselves on the back for the good work they're doing by announcing their own day. Maybe they should. Maybe they shouldn't.

But my hope is that for the vasty majority of my peers, we view today NOT as a time to simply celebrate what WE have accomplished, but rather as an opportunity to improve our profession to help YOU live a healthier, tastier life. So to answer Janet's question, that's how I want to help the profession. By doing the latter, rather than the former. The back-patting can be saved for another day. 

To read what other RDs had to say on this topic and about National Nutrition Month in general, check out what I'm calling the "1st Annual NNM Blog Carnival" over on Janet's blog. And as always, let me know what you think.

After all, today is about you... not me. 

Artfully eating well,

~Regan

Regan's Recipe Round-Up

Some days work doesn't feel like work... mostly on days when I'm in the kitchen testing recipes. But many days, I'm like the rest of the food-loving world... working hard and indulging my passion for food through my points & clicks... just searching for the next dish to rattle in my pots and pans. 

So when I stumble on a recipe that really strikes a chord, I often bookmark it and go on my merry way. Then I thought... why not share? The best ideas often comes via word of mouth (with mouth being the operative word!) 

So check out this Recipe Round-Up... let me know if you agree & if you'd like to see any of these on your plate? If not, what's next on your list of "must try?"  

Cheese Ravioli with Toasted Walnuts from Real Simple Magazine

Walnut Date Phyllo Cups with Blue Cheese and Candied Bacon from California Walnuts

Cheddar and Zucchini Frittata from Diabetic Living Magazine

*Image from California Walnut Commission

National Nutrition Month® - Time for Show, Not Tell

Have you heard? 

It's National Nutrition Month®! 

And what does that means...?

Well, it means the entire profession of Registered Dietitians is almost giddy over a month-long celebration of healthy eating. 

Unfortunately, it also means that most of the world is completely unaware of our little celebration. *Sigh* 

The reason for the latter? Simply put, many consumers don't view the RD as providing real-life, livable nutrition advice. Anyone ever heard of the "nutrition police?"

...and having listened to some of my peers' (and my own) nutrition advice over the years, I can somewhat relate. We get so caught up in the science, we forget to speak the language people want to hear:

Show Me The Food! 

I have gathered from talking to consumers over the years, working in the media and simply being a busy working mom myself that most people want to see solutions... not be told a bunch of scare tactics.

C'mon...honestly, do we not all know that being overweight is bad for your health? Who's surprised that unhealthy eating isn't the key to long life?

BTDT.

I challenge each and every one of my nutrition peers (as well as myself) to help consumers see (smell & taste) the excitement of healthy eating: 

~roasting vegetables to bring out their natural sugars

~exploring a new fruit each week - nature's first dessert

~toasting antioxidant-rich nuts for a pre-dinner snack

~savoring the award-winning choices of reduced fat cheeses

~discovering the ease & simplicity of oven-baked fish

...the possibilities are endless.

But it begins with sharing the excitement around cooking, tasting and experiencing healthy food... not focusing on "what not to eat." 

There is a lot of good news to be had this month in the nutrition world. 

Are you telling the right story? 

~Regan

RDs: Are You Stringing Consumers Along?

I truly love when we, as Registered Dietitians, recommend pre-portioned snacks for consumers. Whether portioned at home or purchased at the store, snack-size eats are one smart tool toward keeping calories in check (a key tenet of the new Dietary Guidelines for Americans). In my experience listening to consumers while working at Weight Watchers Magazine, I learned what a big difference this small step could make in successful attempts to lose weight.  

But one of my food pet peeves is the recommendation for "string cheese" as a snack. Don't get me wrong, I like string cheese. It was one of the first pre-portioned cheese choices available and is typically made from part-skim mozzarella, making it a lower calorie and less fat choice than some comparable snack choices.  

But the term "string cheese" is so... well, I don't know... 2000-ish? (Actually, I'm not sure when string cheese was first introduced... but I think you get my point.) Having worked with dairy council for a number of years, I have been guilty myself of using this term as catch-all for everything snack-related in the cheese case. 

But it's 2011, folks. Saying "string cheese" is like saying "cell phones." We're way past that point today and cheese lovers should celebrate!

There are SO many other snack-size cheese choices on the market today. Using this term doesn't really paint the picture for the average consumer of what all exists. Many people, especially moms, think "string cheese" and think "kids." And can you blame them? It's a product that has, primarily, been developed and marketed as a healthy kids snack (which I don't dispute... as I said, I'm a fan.)

I would just challenge us as RDs and nutrition educators to expand our nutrition venacular to find better ways to convey the exciting and tasty array of "snack-size cheeses" that are now available. These choices meet not only the nutritional attributes of snacking on a reduced-fat cheese, but also the reality that many people (talking to you, Moms) prefer their own grown up snack taste.

My work with Cabot Creamery Cooperative puts me clearly in a position to be most familiar with their offerings, and I've listed those below. I hope you'll check them out (I may be partial, but I clearly think they're the best around. Plus, Cabot is the only cheesemaker to make a snack-size cheese from 1% low-fat milk... a key recommendation as the milk of choice in the Dietary Guidelines).

Regardless of your brand preference, at least consider the advice you're giving consumers when you turn them toward just "string cheese"... you may in fact, be turning them off altogether. 

Cabot's 3/4-ounce 75% Reduced-fat Habanero Cheddar snack size bars

Cabot's 3/4-ounce 50% Reduced-fat Sharp Cheddar snack size bars

Cabot's 3/4-ounce 50% Reduced-fat Garlic & Herb Cheddar snack size bars

Cabot's 3/4-ounce 50% Reduced-fat Pepper Jack snack size bars

Meatless Monday - What's My Motivation?

I am eating less meat. 

The natural assumption when you hear that begs ethics or environment. The truth is related to the challenges I struggle with to get through my day… 

…make the coffee, work, make breakfast, pack lunches, work, shuttle kids to and from school, be an engaged mom to my children when they get home, fix snacks, squeeze in laundry, work, make dinner (insert meat issue here), do baths, read stories, sing songs for bedtime, say prayers… you get the picture. 

And really, I'm no different than most moms. The difference is that part of my self-preservation has been to simplify mealtime beyond what was once customary of a culinary-inspired foodie like myself. 

I know the reality. Meat can be divine. (If you haven't read Ellie Krieger's recent recap of her visit to a meat processing plant, I encourage you to do so. It won't change minds of the purest vegetarian, but it is an enlightening read for those of us who don't consider ourselves full-time, non-meat eaters.) 

But meat also requires extra effort, in my opinion. And when I say "meat" I'm actually broadly categorizing all animal based proteins: beef, poultry, pork, fish, shellfish, etc. The extra effort either comes in the quick trip you need to make to the market for "market-fresh fish" or maybe the long braising period required for a lean piece of beef. Either way, it's not usually a grab-out-of-the-fridge option, unless I plan ahead. 

If you have the time to plan ahead, I highly encourage you to do so. Meal planning is truly one of the fundamental tenets of healthier eating. But my planning ahead right now involves a general stockpile of ingredients than can be tapped on a moment's notice to pull together a simple dinner option. 

That's where my formula for Professional Palate Pasta comes in. It's basically the framework for a hearty, satisfying, non-meat-based dish suited for any night of the week (or when doubled, leftovers for an ideal lunch option, too)

And here's how it works for 1 large serving... adjust based on the number of people at your table: 

1/2 - 1 cup dry small/medium shaped pasta, preferably whole wheat (ex: penne)

1/4 - 1/3 cup frozen or fresh veggie (ex: chopped spinach)

1 tablespoon high quality oil, infused-oil or oil-based sauce (ex: pesto)  

2 tablespoons hard, aged cheese (ex: sharp white cheddar) 

2 tablespoons tree nut (ex: pistachios)

Salt, pepper & red pepper flakes, to taste

 

Boil pasta till al dente; drain. While still hot, return to pan; add veggie, oil, salt and peppers. Place over medium-low heat and cook, stirring, until veggies are heated through (I like my veggies tender-crisp... even fresh veggies just need a little heat treatment with this method). Remove from heat, stir in cheese and top with nuts. 

#Thatisall

The beauty of this formula is that it truly allows for flexibility… your favorite veggies, whatever cheese you have on hand, whatever nuts are on sale, etc. It also provides a way to eat a more plant-based meal (something the much anticipated "final" version of the Dietary Guidelines are sure to stress).

And even if you have those around your table for whom meat makes the meal, you could easily toss in some prosciutto or high quality bacon (my choices), chopped cooked chicken or shrimp to round out their plate.  

My motivation may be one of immediate self-preservation… but who's to say that the end result won't be self-preservation for the long haul?

Questions:

-Are you eating less meat these days? What's your motivation? 

-Do you have a "food formula" recipe that you rely on regularly rely? 

Artfully eating well, 

~Regan 

Update on Monday, January 24, 2011 at 7:14PM by The Professional Palate - Regan Jones RD

Veggie note: If you have a veggie addition that needs a little more time & heat, feel free to toss into the boiling water before draining the pasta. Also, I should have mentioned that the addition of veggie to this recipe in no way represents the total veggie you should have in a meal. If this is all the veggie you're doing for the evening, pump it up... a lot! 

Product Review: Snack Taxi ... (aka Mom's new helper)

Allow me to introduce you to  Snack Taxi. 

 

Basically, they make reusable snack & sandwich bags. Simple concept, lots of benefits.  

I contacted the Snack Taxi company and requested that they send me a couple to review after seeing them mentioned on another blog. That blogger was using them for her own snacks… workout, quick lunch, etc.

Being the mother of two, I was more interested in what they could do for that ever present task of packing lunch for school every day. I've toyed around with a lot of different options for lunches for my 4 year old. We've done the plastic container and zip-top plastic bag thing since he first started preschool. From a purely non-environmental standpoint, each option has it's pros & cons, of course.  

Zip top bags: easy for little ones to open (pro) - don't protect soft items like sandwiches (con) 

Plastic containers: not easy for little ones to open (con) - protect soft items like sandwiches (pro)

...can you see the dilemma? 

Snack Taxi, I believe, first introduced their product as a means to reduce the use of plastic bags, certainly an environmentally and economically sound concept. And if that's your #1 motivating factor for lunchware choices, stop reading and jump right on over to their site.

But I tend to be (perhaps to my own discredit?) a little more of a "put out the fire that's burning right now" kinda gal. And the burning question for me as a mom has been how to solve the container vs. bag issue. (You can see where I'm going with this, right?) 

These bags do just that. They have a velcro closure - a natural for little hands developing fine motor skills, but are stiff enough to have a protective effect on softer items that would ordinarily get "squished" in a lunch box. Plus, they're pretty groovy looking. I don't have the pack with guitars on it, but I feel certain my 4 year old would dig that! (I mean really... Buzz Lightyear may grow old, but guitars? I think not!)  

The options for cleaning are easy… simply wipe out at the end of the day or toss in the washer. No additional trash, no running out of plastic bags & needing to head to the market for more… all options I consider problem-solvers around my house. 

The one recommendation I have is to purchase two sets for each child (You can order online or visit their site to find a retail location, but they're not universally available at retail yet, FYI). That way, you always have one clean on hand (in case you forgot to unpack backpacks the night before and are running late the next morning… or does that just happen around my house?) If you try them, please be sure to drop back by and let me know what you think. 

Question: If you had a stash of Snack Taxi in your pantry, what would be the first thing YOU packed in them?

Artfully eating well, 

~Regan

Update on Saturday, January 22, 2011 at 9:03AM by The Professional Palate - Regan Jones RD

Note: I did not receive any compensation for this review. 

Where Are You Buying Your Health Info?

I have had the great fortune to work both in the media & in front of the media most of my professional life. I've been on the editorial staff at two magazines and have served (and continue to serve) as a spokesperson within the food and nutrition industry, interviewing with national media outlets, such as USA Today, The Wall Street Journal and The New York Times among others.

Much of this work was done, though, before the the blogosphere and Twitterverse exploded. And while I, as much as the next Blackberry toting, iPad playing person, love instant access to info, I'm so troubled at what little leg work so many bloggers (who can now be considered "media") do to fact check their stories.

Listen up folks. If you're sounding off on topics, whether you call yourself an expert or not, you have a responsibility to your audience to know your stuff AND verify what you're printing is true. And I don't mean hints at the truth... I mean, verifiably true.

I've been accused (by myself mostly) of NOT updating my blog near as much as I should, and I'll confess that a lot of that relates to the extra "work" that a good blog takes to make sure what you're printing is credible.

But in a day and age where someone with a degree in history can become a self-proclaimed Health and Nutrition expert via their own personal blog (I'm not pointing the finger here... just illustrating an example), it's alarming the number of people who are subject to their "feelings" about food companies, their "take" on nutrition topics... or maybe just voicing their personal mission of the moment.

Remember the phrase "Caveat emptor"... let the buyer beware? I hate that in what used to be deemed a venue for truth, honesty & credibility (i.e. the "media"), we've now segwayed into something that is a blurring of these notions. Basically, sensationalism sells... so when you're buying your future health, based on what you read out here... caveat emptor.

Questions:

-Do you look at a blogger's credentials or background to verify whether they're a credible source?

-What are your favorite sources of health/nutrition info?

~Regan

(Image courtsey of Flickr. All rights reserved by Amber & Adolph)