Fresh Ideas

The official blog of Save Mart Supermarkets

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03/13/2012, By: LeAnna Jean

National Nutrition Month® is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. For more nutrition information visit www.eatright.org

A few tips and recipes to “Get Your Plate in Shape”:

  • Serve half your plate with colorful fruits and vegetables.
  • Replace high calorie and sugary packaged snacks with fruits and veggies.
  • Display a fruit bowl on your kitchen table or counter filled with apples, bananas, and oranges.
  • Have a variety of produce available in your refrigerator, freezer, and pantry. Best choices are often made when good for you foods are readily available.
    • My favorite “Must Have…Keep in Stock Items”
      • Refrigerator: Baby carrots, lettuce, cucumber, celery, berries, cilantro, and chopped onion
      • Freezer: Mixed vegetables like stir-fry and Southwest blend, sliced bell pepper, artichoke hearts, chopped onion, broccoli, green beans, sweet peas, sliced peaches, and berries
      • Pantry: Low-sodium diced tomatoes, green beans, corn, canned fruit in fruit juice or lite-syrup, and apple sauce

Caramel Apple Salad

4 green or red apples, chopped

1 banana, sliced or diced

½ cup raisins

½ cup blueberries

¼ cup low-fat vanilla yogurt

¼ cup reduced-fat granola, if desired

2 tablespoons caramel sundae topping

 

Add fruit to medium size bowl. Stir in yogurt; mix to coat. Sprinkle with granola, if desired.  Just before serving drizzle with caramel sauce. Keep refrigerated.  Yummy treat for breakfast, snack, or dessert! Serves 4

 

Chilled Pesto Salad

2 cucumbers, sliced

½ cup sliced red onion

1 red, yellow, or green bell pepper, seeded and chopped

1 tomato, sliced or chopped

¼ cup low-fat plain Greek yogurt

1 tablespoon prepared pesto

Shredded Parmesan Cheese to taste

 

Add vegetables to medium bowl. Mix yogurt and pesto; add to vegetables and mix. Keep refrigerated until ready to serve. Sprinkle with parmesan cheese, if desired.  Serves 4

 

 

Rustic Rutabaga Mashed Potatoes

1 ½ pounds Yukon Gold potatoes, unpeeled and cut into ¾-inch pieces

3 garlic cloves, coarsely chopped

1 small rutabaga (about 1 pound), peeled and cut into ½-pieces

¾ cup low-fat buttermilk or reduced-fat cream

¼ cup chopped green onions

Salt and pepper to taste

 

In large stockpot, add potatoes, garlic, and rutabaga; cover with water and heat to boiling over high heat. Reduce heat to medium and simmer 20 to 30 minutes or until tender. In colander, drain cooked vegetables and return to stockpot. Add remaining ingredients; with potato masher, mash to slightly chunky consistency. Salt and pepper to taste. Serves 8

Last Updated Thursday, April 17, 2014 - 11:52 AM.