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Tomato-Mushroom Galette
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Ingredient List
2 Tbs. olive oil, preferably extra-virgin
1 large onion, thinly sliced (3 cups)
½ lb. sliced cremini mushrooms
1 homemade or prepared pie crust for 9-inch pie
4 oz. chèvre (goat cheese), crumbled (1 cup)
2 tsp. coarsely chopped fresh thyme or rosemary, or ½ tsp. dried
2 to 3 medium tomatoes, cut into ¼-inch-thick slices, then cut in half
salt and pepper to taste.
Directions
Preheat oven to 450°F. In medium skillet, heat 1 Tbs. oil over medium-high heat.
Add onion and cook, stirring often, until softened and golden brown, 8 to 10 minutes. Season with salt and pepper.
Transfer onions to bowl. Heat remaining tablespoon oil in skillet. Add mushrooms and cook, stirring often, until softened and juices have evaporated, about 6 minutes. Season with pinch of salt and pepper.
Add mushrooms to bowl with onions and mix gently.
Lay dough flat on baking sheet. Distribute onion-mushroom mixture evenly on top, leaving 1-inch border.
Dot with chèvre, and sprinkle with thyme and pepper to taste.
Starting from outer edge of onion mixture, arrange tomato slices on top. Sprinkle with pinch of salt and pepper.
Fold pastry over topping, crimping dough every inch or two.
Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 4 wedges and serve warm.
Nutritional Information
Serves 4
Per Serving: Calories: 260, Protein: 4g, Total fat: 6g, Saturated fat: 4g, Carbs: 48g, Cholesterol: 15mg, Sodium: 190mg, Fiber: 3g,
Source: www.vegetariantimes.com |
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Hello !
 I wanted to share our good news and let you know that The Patriot Ledger, a local newspaper here in Massachusetts, featured me and my company in today's paper. Lana Lagomarsini writes a column featuring local entrepreneurs. She contacted our publicist to write a story on Wellness Workdays and our recent successes helping companies lower health care costs and improve employee health.
Check out the story here:
Wellness Workdays featured in the Patriot Ledger
Always something new and exciting happening here!
Take care and please keep in touch!
-Debra |
| A Thumbs-Up For Farm-To-School Food Programs |  Many Americans are in agreement that our school children need to eat more healthfully. The rise in obesity in this country has significantly impacted our children. According to the Centers for Disease Control (CDC), 11% of 2-5 year-old-children are overweight, 15% of 6-11 year-old-children are overweight and 18% of 12-19 year-old-children are overweight. Overweight and obesity bring with them a whole list of health issues like an increased risk of developing type 2 diabetes and several other preventable diseases. However researchers at the University of Michigan are trying to do something to help both children and their local farmers by examining how farm-to-school food programs have the potential to improve children's diets by providing locally grown produce without burdening the school's finances.
Researchers interviewed individuals involved in communities that have farm-to-school programs to determine why farmers, school food service professionals and food distributors participate in these programs and what they feel the benefits and challenges of these programs are.
The researchers discovered that the farm-to-school program benefited the school and the farmers. The children like the food and had exposure to new foods such as asparagus, blue potatoes and Asian pears. The schools liked these programs because the food was less expensive due to the shorter supply chain. And farmers like this program because it was a way to sell foods that would not make it to market such as tiny apples that were the perfect size for kindergarteners and first-graders.
Bottom Line: Buying locally is better for the environment, but it also has the potential to benefit children, school budgets and the local economy.
Source: Journal of Nutrition Education and Behavior 2010, 42(2), 1587-1596 |
| Food Intake Through the Century |
 Sometimes to look forward, we need to look back. This is exactly what a researcher from Washington Center for Clinical Research did. Using food availability data which has been maintained by the Economic Research Service of the US Department of Agriculture (USDA) since 1909, this researcher looked at food trends from 1909-2007. These values which are calculated using: annual food production, imports, beginning stocks, subtracting exports, ending stocks, and nonfood uses are used to estimate how much food Americans are eating per capita.
The results showed that there were per capita increases in several categories of food: oils, shortening, meat, cheese, frozen dairy products and more recently sweeteners, fruit, fruit juices and vegetables. Carbonated beverage intake also increased, somewhat at the expense of milk.
Fleshing out this topic, the author of this research paper speculated that these trends over the past 100 years can be attributed to several factors. One reason is an increase in disposable income that allows consumers to buy more decadent foods without significantly denting the household budget. Another reason for these trends is that more meals are prepared away from home; of the $1.165 trillion Americans spent on food in 2008, 48.5% was for food consumed away from home. Food prepared away from home (fast food, restaurants and cafeterias) often contains more calories, fat and sodium than foods prepared at home. A third reason the author speculated for the increases in consumption in above-mentioned categories is advertising. It has been shown that television advertising influences food and beverage preferences, purchase requests and short-term consumption of children aged 2-11 years, and exposure to television advertising is associated with a child being overweight.
Bottom Line: Eat out less! We have little control over the foods prepared in restaurants. The restaurants know what foods their consumers like (sugar, fat and sodium) and provide large portions in an effort to keep clients coming back for more. Dine out less and watch your waistline shrink and your wallet grow.
Source: Am J Clin Nutr 2010;91(suppl):1530S-6S. |
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About Sensible Nutrition
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Metabolism Measurements
 Ever wonder if your metabolism is what is keeping you from reaching your weight goals? Let a Sensible Nutrition RD measure YOUR metabolism and tell you the truth! Call 781-741-5483 or send an email to nutritionist@sensiblenutrition.com to schedule your appointment.
About Sensible Nutrition
Sensible Nutrition (SN-www.sensiblenutrition.com) is a consulting firm established in 1994 that provides nutrition and fitness services to individuals, universities, corporate wellness programs and nonprofit groups. SN's client list includes The United States Coast Guard, Blue Cross Blue Shield, EMC, Putnam Investments, Corcoran Jennison, Harvard Business School, Boston Ballet and Children's Hospital. For more information about our corporate wellness services, please check us out at www.wellnessworkdays.com
SN services: One-to-one counseling, fitness counseling and training, group lectures, metabolism measures and more! Let the Sensible Nutrition staff develop a nutrition program to help you finally reach your health and weight goals!Gift Certificates are available!
Debra Wein, MS, RD, LDN, SN President and Co-Founder writes a regular nutrition column for the National Strength and Conditioning Association's Performance Journal, has been quoted in Family Circle, Shape, Self, Men's Health, Allure and Prevention and has appeared on Fox 25, Channel 56 and Channel 5 news.
Contact us at www.sensiblenutrition.com or 781-741-5483 |
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