Tabbouleh is a traditional Middle Eastern vegetarian salad made of finely chopped parsley, diced tomatoes, crushed mint, fine bulgur (burghul), chopped green onions, extra virgin olive oil, lime/lemon juice, and salt.
Can you believe it’s July? It’s also National Blueberry Month. As a confessed and proud blueberry addict, I’m here to show you a couple of ways to celebrate. If you follow me you know I write about these little blue gems every year. (Blueberries – the blue jewel and Confessions of a blueberry addict—where I bought 34 pints for $40)
They’re in season now so don’t miss the chance to get them at a great price. I’ve been buying amazing blueberries for several years from Aldi. At the time of this writing, $1.19 per pint. Wow. (That’s up from the price they were a few weeks ago, 99 cents!) Continue reading
Disclosure: Field to Meal offered me the opportunity to sample their food. I was not compensated or asked to write this post or create the videos. All thoughts and opinions are my own.
Imagine having all recipe ingredients delivered to your door in the proportions you need. All you do is follow a recipe and in 30 minutes have a meal for yourself or your family. No shopping. No waste. Plus you’re helping local farmers. Sound like a distant dream? It’s not. Continue reading
There are staples I always have in my kitchen. I wanted to make something really simple with my slow cooker so this is what I added to it:
- Frozen chicken thighs, boneless, skinless (4)
- Can of pasta sauce (24oz)
- Can of diced tomatoes (14.5oz)
- Can of tomato paste (6oz)
That was it. Hours later I had the makings of a perfect meal (4 servings). Cooked up some angel hair pasta (my favorite!) and good to go. All it needed was a nice green salad. (Click to see video) Continue reading
Beans for low sodium cooking with Cooper Clinic Registered Dietitian Cindy Kleckner
Cindy Kleckner, registered dietitian and co-author with Rosanne Rust of the Hypertension Cookbook For Dummies and I were talking about some of the benefits of these little powerhouses of nutrition.
This is an adaptation of our discussion at the Cooper Nutrition & Health Expo in March during National Nutrition Month. (To see the video go to “In honor of Meatless Mondays, the benefits of beans.”) Continue reading
16oz whole wheat rigatoni, dry
Leftover from rotisserie chicken (3/4c white, 1/4c dk meat)*
2oz sugar snap peas
3/4 red onion
40 cherry or grape tomatoes
1c chopped carrots
1/3 c Newman’s Own Light Balsamic Vinaigrette
2T balsamic vinegar
Cook pasta. Mix all ingredients. Chill before serving.
*Can leave out for vegan dish or substitute shrimp.
Nutrition information per serving:
Cindy Kleckner, MS, RD, LD – co-author of Hypertension Cookbook For Dummies – and I sat for a chat about her book, high blood pressure and sodium. (Scroll to the end if you prefer to see the interview on YouTube.)
|Neily||Tell me Cindy, what was it like when you were invited to co-author this book?|
|Cindy||It was really exciting. My co-author was Rosanne Rust, lives in Pennsylvania. She has written 3 other books. So when I had the opportunity, it was real fun for me to be able to exercise my creativity as a culinary expert along with my registered dietitian skills.|
|Neily||Definitely, that’s great! So let’s talk about hypertension. Hypertension being the fancy, medical term for high blood pressure. Who is at risk for developing hypertension?|
|Cindy||We have to look at age first. As you advance in age, you have more of a tendency to have high blood pressure: men over the age of 45 and women over the age of 50 are more at risk. Certain ethnic populations such as African-Americans, people who are obese are a great concern, people who smoke. All those things play into it: if you drink excessive alcohol, if you don’t manage your stress very well, those are the things that put as at most risk.|
|Neily||And what is it: one of 2 people over the age of 60 have high or develop blood pressure?|
|Cindy||Exactly! One in 3 Americans..that is about 76 million people right now. And it really puts as at risk for spending a lot of money in healthcare costs.|
|Neily||Definitely. So, the book talks about the DASH diet. Tell us what the DASH diet is about.|
|Cindy||DASH stands for ‘Dietary Approaches to Stop Hypertension’ and the original study showed that people who incorporated fresh fruits and vegetables, whole grains, watched the type of fat they were eating, how much they were eating, if you incorporated more fat-free, low fat dairy products and substituted beans for some of your animal protein and also reduction of sodium and salt – those are the things that constitute the DASH diet that really help to prevent high blood pressure.|
|Neily||Great! So I imagine, those principles are probably things that you might have incorporated into the recipes: and there are a 150 recipes in the book?|
|Neily||Great. So tell me a little more about the recipes in the book. Am I going to have to be a culinary expert to make them?|
|Cindy||No. Not at all. In fact the goal is to get fresh food on the table fast. Smaller number of ingredients that are very flavorful to take away the salt you have to add, herbs and spices and all that and also, we try to appeal to all masses – so adults, children (there is a section on feeding kids) and also vegetarians. So it is very diverse.|
|Neily||Great. So if I buy this or somebody bought this book for say their mother or father, for example, then there is something for everybody to eat in the family.|
|Cindy||Exactly. It’s a good book for prevention, as I said, incorporating a lot of flavorful ingredients. I think everyone will love it.|
|Neily||Great. Excellent. Hypertension Cookbook For Dummies. Please tune into the next couple of videos because we are going to make a couple of recipes from here!|
Just about a month ago a book arrived in my mailbox—Hypertension Cookbook For Dummies. I was so excited and couldn’t believe it was published already! It seemed only months ago that a colleague Rosanne Rust, MS, RD, LDN a registered dietitian and already an author of three Dummies series books emailed me. Was I interested in co-authoring this book or did I know anyone? As much as I want to be an author, I wasn’t the person for this particular job, but I thought I might know someone who was!
Registered dietitian and culinary expert Cindy Kleckner proved to be the perfect person. I’ve known Cindy since our years together at the Cooper Clinic. She continues to give nutrition lectures and culinary demos for the Cooper Fitness Center at the Craig Ranch location in McKinney, Texas. Most recently she was doing 4-week kitchen boot camps. I knew she had a repertoire of recipes well suited for this book. It’s very exciting to see this project complete. Congrats Cindy and Rosanne!
Here is our interview for the book.
I have finally entered the 21st century with the rest of the progressive registered dietitians I know. Forgive me as I attempt to get up to speed. Welcome to Neily on Nutrition!
What can you expect? Likely whatever is on my mind. Which often may be prompted by things I see, hear, or read and feel the need to react to. It might be silly. It might be serious. I do expect a lot of what I will be writing about will be nutrition and health in the media. There is so much information on the internet who knows what to believe. I will try to keep you abreast of what’s hot in the nutrition news. Although I make no promises because I’ve no idea where this blog is headed!
Being a registered dietitian, I do have a passion for food – eating it, making it, talking about it. So expect me to muse on various culinary inspirations. I grew up in the kitchen at my mother’s side. She’s a fabulous cook and taught me everything I know. I remember her telling me to “go in the garden and get our salad.” Ah, to pick fresh lettuce, beefsteak tomatoes, cucumbers, peppers and enjoy the freshness of it all. Although I really took it all for granted back then. When I was out on my own, buying tomatoes for the first time and expecting the deliciousness of what I grew up with. Reality set in. What a disappointment!
I long for the days to pick my salad from my own garden. But I live in Texas now, not the Midwest. I know it’s possible but you do need sun which I have none. A wonderfully shaded backyard but not conducive to growing things. Unfortunately too I was not blessed with a green thumb. And then I have Great Danes that I’m sure would have a field day playing. Hmmm, but I can always dream and what’s that saying? In dreams become realities.
Thanks for reading and I do hope you stick around and read more! Cheers!