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Showing posts with label fruit/veggies. Show all posts
Showing posts with label fruit/veggies. Show all posts

Thursday, December 3, 2009

What Counts as a Cup?

The CDC has an article that shows you what counts as servings of fruits and vegetables. It can be hard to

know what to eat when all you know is "5 a day". What does that even mean? Vegetables come in all shapes and sizes. Some of them are a cup and some a half. You can refer to a previous post to read more about that. Here are helpful examples from the CDC:




Morning

1 cup

1/2 cup

Small apple Bowl of cereal with bananas

1 small apple

1 small banana

Mid-day

1 cup

1/2 cup

Salad Baby carrots

1 cup of lettuce* and
1/2 cup of other vegetables

6 baby carrots

Evening

1 cup

1/2 cup

Dinner with sweet potato and green beans Grapes

1/2 large sweet potato and
1/2 cup of green beans

16 grapes




EXAMPLES OF 1 CUP

Small apple Large banana 1 medium grapefruit

1 small apple

1 large banana

1 medium grapefruit

1 large orange 1 medium pear watermelon wedge

1 large orange

1 medium pear

1 small wedge watermelon

2 large plums 8 strawberries 1 large bell pepper

2 large or 3 medium plums

8 large strawberries

1 large bell pepper

1 medium potato 2 large stalks of celery 1 cup cooked greens or 2 cups raw (spinach, collards, mustard greens, turnip greens)

1 medium potato

2 large stalks of celery

1 cup cooked greens or 2 cups raw (spinach, collards, mustard greens, turnip greens)

12 baby carrots 1 large sweet potato 1 large ear of corn

12 baby carrots
(or 2 medium carrots)

1 large sweet potato

1 large ear of corn



EXAMPLES OF 1/2 CUP

Applesauce 16 grapes 1 medium cantaloupe wedge

1 snack container of applesauce (4oz)

16 grapes

1 medium cantaloupe wedge

1/2 medium grapefruit 4 large strawberries 5 broccoli florets

1/2 medium grapefruit

4 large strawberries

5 broccoli florets

6 baby carrots Large plum 1 small box (1/4 cup) of raisins

6 baby carrots

1 large plum

1 small box (1/4 cup) of raisins

Monday, November 30, 2009

Lasagna Soup

This is one of my favorite soups to make.  
1/2 lb. Italian sausage
1/2 lb. ground beef
1.5 tsp of salt, optional
1.5 c. chopped onion
1.5 c. carrots
6 cloves minced garlic
7 cups chicken broth
3 c. of canned diced tomatoes
1.5 c. marinara sauce
1/2 tsp oregano, thyme, basil, parsley
1/4 lb egg noodles
brown sausage/beef with salt.  add carrots and onions.  saute for 3 minutes.  add garlic, saute for 3 more.  add broth, tomatoes, marinara sauce and herbs. bring to a boil, reduce heat, and simmer until carrots are tender.
add egg noodle pasta, bring to a boil and boil for 10 minutes or until noodles are cooked.
enjoy with Parmesan and/or mozzarella cheese.

Tuesday, November 24, 2009

What I'm Eating This Thanksgiving:

Here's some of my favorite family recipes. The first, mac & cheese in a family staple. No occasion or event or celebration or dinner is ever held without it. It is that good. The second is a fruit salad that we haven't had for a few years, but I'm going to make it this year. Enjoy! What are some of your favorite foods from Thanksgiving?

Macaroni & Cheese

3 c. macaroni (cooked) (don't make that mistake -- I have)
2 small cans of tomato soup
1/2 - 2/3rds lb cubed cheese (cheddar or colby jack work great)
salt & pepper

Mix together and place in an oven safe dish. Cut little pieces of butter to put on top. Cover with foil and bake at 350 for 55 minutes. Uncover and bake for about 10 minutes, until the edges are cooked. enjoy!

Cranberry Pineapple frozen salad

1 can sweetened condensed milk
1/4 cup lemon juice
20 oz drained crushed pineapple
1/2 c chopped pecans (I leave those out just because I don't like nuts but... either way..)
1 can whole berry cranberry sauce
2 c mini marshmallows
8 oz cool whip

Mix together. Put in 9x13 pan (spray w/ cooking spray) and freeze until firm.

Monday, November 23, 2009

Hanging onto summer


Here are some recipes from yoplait.com that sound soo good. For the most part, especially if you use frozen (then thawed) or canned fruit, you can easily make these even as we move into December.

Fresh Fruit Tart (ha, or maybe thawed fruit)

1 box lemon cake mix

1/2 c. butter/marg. softened

1 egg

2 cups vanilla yogurt
1 box instant pudding and pie filling mix

3 cups sliced fruit, berries, mandarin segments
3 tbsp apricot preserves
preheat oven to

375 (350 for dark/nonstick)


grease pizza pan. mix cake mix, butter and egg until crumbly. press on pan. bake 14 - 18 minutes. cool completely. beat yogurt and pudding (dry) med. speed until blended. spread over baked layer, and arrange fruit. heat preserves until melted and brush over. serve/store within 24 hours. (don't leave out for more than 2!)

Banana Split Tart

1 box refrigerated pie crust
1/2 c. semi sweet chips, melted

1 c. yogurt (vanilla or strawberry)

2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 c. fresh (or thawed) strawberries


preheat oven to 375.

unroll 1 crust flat, centered on ungreased cookie sheet. place 2nd crust on top, pressing to seal and roll our to 14 in. round. fold 1/2 in. of crust, forming a border. seal with fluted edge. prick generously with a fork. bake 20 - 25 minutes. cool for 30 minutes. spread 1/4 c. of melted chocolate and yogurt. add banana slices and pie filling. then strawberries and drizzle with remaining chocolate.

yum!

Thursday, November 19, 2009

have a healthy weekend!


Need some more Thanksgiving food ideas? Here's some delicious looking sides! (and why we eat what we do for Thanksgiving).

While you're making all those great dishes, here's how to not get super-stressed about it.

And don't make these: 13 fattiest Thanksgiving foods. (bacon/apple pie? cute mashed potato sundae and krispy kreme for dessert....yum!)

Everything you need to know about turkey for Thanksgiving.

10 forgotten winter fruits and veggies and how to cook with them.

Some yummy fall casseroles.

Gourmet meals in less than 20 minutes? Yes, please!

How to make a healthier sandwich.

Here's some healthy living tips

Five healthy snacks that fill you up.

Everything you ever wanted to know about fruit.

10 exercise secrets

Successful exercise tips

One more set of tips. Including: when to eat, different kinds of exercise and sports drinks

10 tips for healthy eating in college.

College eating and fitness tips 101.

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Thursday, November 12, 2009

30 ways in 30 days [part 3]


ways 21 - 30 on stretching your fruit and vegetable budget:

21. (not super applicable to all - sorry) Women, Infants, and Children (WIC) can be used to purchase vegetables

22. When trying new fruits and vegetables, buy in small amounts. Taste test before you change your list. (oh man, I struggle with that one).

23. Keep it simple. Buy dried beans, peas and lentils in their raw or uncooked form instead of the processed and packaged versions which cost more. (and here's how to cook them)

24. Avoid buying single servings. Small packages are often more expensive than buying in larger amounts. Freeze!

25. Shop at discount grocery stores. (BUY LOW!)

26. Shop at large grocery stores instead of small convenience stores when possible as their prices and variety differ greatly: cheaper and more.

27. To make many fresh fruits and vegetables last longer, store them in refrigerator or freezer soon after getting home.

28. Clearly label foods in the freezer and refrigerator with contents and date to stay with in a safe time frame.

29. Get creative! Make salsa from tomatoes and smoothies from your fruits. Find recipes at more matters.

30. Buy frozen fruits and vegetables in large bags to stretch your budget (ie green beans and blueberries). Avoid those with added sugar, salt or sauce.


Monday, November 9, 2009

30 ways in 30 days [part 2]


ways 11 - 20 on stretching your fruit and vegetable budget:

11. Homemade soup is a healthy and tasty way to use vegetables. Make a big batch and freeze leftovers.

12. Looks for sales and deals on fruits and vegetables at the grocery store or through coupons.

13. Cut your fruits and vegetables at home. Pre-cut produce can cost much more than whole fruits and vegetables (and can go bad faster as well).

14. Don't shop hungry. Eat a health snack before shopping so you stick to your budget and avoid spending f/v money on less healthy temptations.

15. Maximize your time and money. Cut coupons for foods (such as f/v) only on your list.

16. Canned fruits and vegetables will last a long time and can be a healthy side to meals. Choose canned vegetables that have no added salt and fruit canned in 100% fruit juice.

17. Fruit and vegetables freeze well and you can store them until you're ready to add them to a meal.

18. Pick your own at local farms. Late summer and early fall is a great time to pick your own fruits and vegetables.

19. Dried fruit lasts for a long time. It can be more expensive, however, so buy with friends and split the cost, or find access to a drier and dry fruits your self.

20. Store brands can be a cheaper choice for fruits and vegetables.

Wednesday, November 4, 2009

30 ways in 30 days



ways 1 - 10 on stretching your fruit and vegetable budget:

1. Calculate an appropriate Healthy Food Budget for your family. Use this easy calculator!

2. Cook enough for several meals and freeze leftovers.

3. Create a meal plan that uses similar fruits and vegetables in different ways. Make the most out of the produce you buy.

4. Buy fruits and vegetables in season at farmers' markets or at your grocery store

5. Grow your own vegetables. Invest a little, get a lot! Visit here for more information.

6. Mix it yourself. 100% juice from concentrate is often less expensive per serving than pre-bottled juice.

7. Minimize waste: only buy what you will eat!

8. Learn basic food math. With a food budget, decisions can be easier. Food math can help you decide if the watermelon or the bunch of grapes is a better buy.

9. Enjoy the comforts of home more often. Eating at restaurants increases the amount you spend on food. Include fruits and vegetables in quick, simple meals you prepare at home.

10. Be creative! To get the most out of your purchase, use fruits and vegetables in different ways. Here are some ways to liven up your fruits and veggies!

Sunday, September 13, 2009

5 a day

Fruits & Veggies — More Matters™ is a dynamic health initiative that consumers will see in stores, online, at home and on packaging. It replaces the existing 5 A Day awareness program and will leverage the 5 A Day heritage and success to further inspire and support consumers to eat more fruits and vegetables, showcasing the unrivaled combination of great taste, nutrition, abundant variety, and various product forms (fresh, frozen, canned, dried, and 100% juice). It also will build upon the body of science that indicates that increased daily consumption of fruits and vegetables may help prevent many chronic diseases.

The Centers for Disease Control and Prevention (CDC) and Produce for Better Health Foundation (PBH) are leading this initiative and are in partnership with other health organizations. The goal is to achieve increased daily consumption of fruits and vegetables.

(from the CDC via fruitsandveggiesmatter.gov)

This government resource is a fantastic place to learn about fruit and vegetables and incorporate 5 day into your day.  I know though, that 5 a day is daunting!  And could be so expensive!  So even if it's three or four a day,  fruit and veggies add so much to your health.  The website explains:

"Fruits and vegetables contain essential vitamins, minerals, and fiber that may help protect you from chronic diseases. Compared with people who consume a diet with only small amounts of fruits and vegetables, those who eat more generous amounts as part of a healthful diet are likely to have reduced risk of chronic diseases, including stroke and perhaps other cardiovascular diseases, and certain cancers."

Something I'm learning over and over in my classes is that so many people get diseases that are preventable.  And some start with eating right and exercising.  I would definitely recommend you browse this website, as it has many resources. 

Here are some tips on incorporating fruits and veggies in your day:

1.  take a few minutes on Sunday evening or at night to fill snack baggies with carrots, snap peas, peppers, etc., and set them all together in the fridge.  That way, in the morning when you're grabbing lunch, you can add some veggies to your lunch.  Fruit is a little more tricky since it can oxidize faster, but try grapes (16, to be exact) or bananas in your lunch, as they are easier to prepare.  Apples are also pre-packaged, so to speak, as are little oranges and plums.  (I got this idea from one of my teachers...I am going to try it!)

2.  You can use a snack container of applesauce or mixed fruit (try to find ones packaged without heavy syrups and a lot of sugar)...those count as a 1/2 cup equivalent of fruit. 

3.  Dried cranberries/ any-other-dried-things you like... anyone?  They are pretty good and you only need a 1/4 cup for a serving! 

4.  V8 fuision juice.  One serving (8 oz) counts as both a serving of fruit and vegetables.  This juice, however, can be kind of pricey.  (which I know doesn't exactly match the goal).  But, if you just drink a serving whenever you didn't incorporate other forms into your day, this can be a great source for you.

With a lot of fruits and veggies, it can seem (and it is) sometimes expensive to buy enough for three or four servings a day.  Think of it though as an investment.  Not only are you investing in your health, but eating fruits and veggies fill you up more than some of the cheaper food, meaning you could eat twice as much of something less healthy, costing the same or more.  Start small, and try and build up to it.

The CDC has more tips that this.  Check them out! 

The name of this blog was inspired mostly by the "five a day".  It is an excellent campaign, but it can be very daunting.  A pomegranate to me was something good, but so unpractical.  Especially not in season, they can be expensive.  But I love most things pomegranate.  So the goal is to try and get us to the five a day, if not even four or three.  Everything counts!

Just make sure you find low sugar/sugar free/low syrupy fruit and veggies!