Category: Nutritional Wellness
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Strawberry Spread Recipe
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We’re not talking about making preserves here, just a quick spread to refrigerate and use within a week. Stir it into vanilla yogurt—it’s better than fruit on the bottom. Ingredients 2 cups strawberries 1/4 cup sugar (or 3 tbsp. granulated sugar substitute) 1 tbsp. fresh lemon juice Directions Put berries in a small saucepan. Add…
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Backyard Chickens Lunch ‘n Learn held April 30th
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Thank you to Liz Biversie, Agricultural Educator with UW-Madison Division of Extension, for presenting the Backyard Chickens Lunch ‘n Learn on Tuesday, April 30th to 12 employees and students! She shared a wealth of information including things to think about when considering raising backyard chickens, types of chickens that are good for laying eggs or providing meat, how…
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Grilled Lemon-Sage Chicken
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Fresh sage and rosemary impart a different flavor to grilled chicken. Tomato halves and corn on the cob can grill along with the chicken. Ingredients 6 boneless, skinless chicken breast halves (about 4 ounces each) 6 lemon slices, cut in half (optional) Fresh sage leaves (optional) Marinade 1 tsp. olive oil 1 tsp. grated lemon…
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Greek Roasted Vegetable Sandwich
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Ingredients 1 tablespoon olive oil 1 eggplant (about a pound) 2 small zucchini 2 medium red potatoes 1 large, sweet onion (Vidalia, Spanish, or red) 1 red or yellow bell pepper 4 plum tomatoes 4 tablespoons feta cheese (about 4 ounces) Fresh oregano to taste 4 thick slices of a dense, crusty bread Directions Preheat…
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Make a Healthy Lunch Choice
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Do you brown-bag your lunch from home, or prefer to go out? Whether you’re partial to sandwiches or salads, you probably have a few favorites for your noon-time meal. Trying a simple swap can reduce the amount of saturated fat you consume, boost your vitamin and mineral intake, and help you get healthier. Consider one…
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Enlightened Crab Cakes
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Ingredients: 1 pound crab meat 2 egg whites 1/3 cup finely chopped red bell pepper 1/3 cup finely chopped green onions (scallions) 1/3 cup chopped fresh parsley 3 tablespoons bread crumbs Directions: Shred crabmeat. Mix with all other ingredients. Form into 8 patties. Refrigerate for an hour. Spray a nonstick pan with cooking spray…
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Backyard Chickens Lunch ‘n Learn
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Have you ever wanted to learn more about raising backyard chickens? UW-Madison Division of Extension Agriculture Educator Liz Binversie will provide some tips and tricks to help start your own backyard flock. UW-Madison Division of Extension Poultry Specialist, Dr. Ron Kean, will also help answer questions via remote technology. (Our own Monika Pynaker will also share…
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Cherry Vanilla Frappe
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(Gluten-free, gout-friendly) Ingredients 1 cup frozen, pitted sweet cherries 1 cup skim milk 1/2 cup light vanilla yogurt Directions Freezing fruit before blending lets you skip ice cubes. If using fresh, pitted cherries, add 1/2 cup to 1 cup of ice. Put ingredients in blender. Puree until almost smooth. Pour into 2 glasses. Serves 2…
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Simple Salmon with Dill Sauce
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Ingredients 1 salmon fillet (about 2 pounds) 2 tablespoons low-sodium soy sauce Coarse black pepper 1/2 cup low-fat sour cream Olive oil 1/2 cup finely chopped cucumber 1 teaspoon fresh dill Directions Preheat oven to 450°F. Rinse salmon fillet and place skin-side down on a flat baking pan. Pour soy sauce over…
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Today’s Dash – Get your greens for bone health.
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Every day, your body breaks down old bone cells and builds new ones. It’s a complex process requiring lots of vitamins and minerals. This includes calcium and vitamin D, as well as vitamin K. Research suggests this nutrient doesn’t make your bones thicker or denser, but might still prevent fractures. Scientists think it may work…