FREE Gluten-Free Cooking Demonstration with RWJBarnabas Health Kogan Celiac Center
6:00 pm – 7:00 pm
Join us for a virtual gluten-free cooking demonstration on March 18 with Chef Julie Harrington, RD.
This celiac virtual support group is led by Michelle Pasia, MPH, RDN, Program Coordinator of The Kogan Celiac Center, is for those with celiac disease or gluten sensitivity as well as their loved ones who would like to learn more. It is designed to share and learn about what is new in the gluten-free world through conversation, recipes, tip exchanges, and educational presentations. Gluten-free is always a family issue so feel free to invite your family members.
Advanced online registration is required. Once registered, you will receive a link to the email you register with to join the meeting. You can join with audio and video or audio-only. You will need to have access to GoToMeeting, and by joining the meeting you consent to be a part of the virtual support group with audio and video capabilities.
About The Kogan Celiac Center of RWJBarnabas Health The Kogan Celiac Center of RWJBarnabas Health offers comprehensive testing and treatment for celiac disease for adults and children. The Center is dedicated to providing expert services that include early assessment and treatment, education, and support to improve the health and well-being of those who live with celiac disease. Learn More
Individual Telehealth appointments are also available. To learn more and for an appointment, please call our office at 973-322-7007.
It’s a very important month for dietitians – It’s National Nutrition Month! Every month dietitians work hard in various settings to help educate how to make healthy eating taste delicious! March is a little extra special.
This post is sponsored by the Healthy Family Project in collaboration with Mission for Nutrition. Thank you for supporting brands that make this blog possible!
National Nutrition Month
National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits.
This year’s theme is Personalize Your Plate. There is no one-size-fits-all approach to nutrition and health. We are all unique with different bodies, goals, backgrounds, and tastes! And a Registered Dietitian Nutritionist can tailor a healthful eating plan that is as special as you are.
Misson for Nutrition
As you may know, I am the host of Food Rx with the Healthy Family Project. Healthy Family Project is celebrating their third annual Misson for Nutrition, a month-long digital and shopper-focused program that highlights the importance and value of meal planning to make healthy choices with an element that gives back to Feeding America® food banks.
Each year, retail dietitians a kit with the tools to celebrate the month with shoppers in a big way. Want a sneak peek inside? I had fun unboxing the toolkit.
Retail dietitians using the hashtag #missionfornutrition or submitting their events to Healthy Family Project are entered to win a $1,000 continued education scholarship. Past winners have utilized the scholarship to attend retail dietitian-focused trade shows, workshops, and conferences.
If you are a dietitian and have a virtual cooking class or demo coming up, please add your class to our lineup here! Healthy Family Project will be adding this calendar to our Mission for Nutrition homepage so that families can easily access it.
Find out how to connect with your local retail dietitian
Join in on March 11th for a Twitter Chat!
Join the March 11 #MissionforNutrition Twitter Party! At 4 pm ET on March 11, Healthy Family Project will be talking about all things meal prep, swapping recipes and hacks, and giving away prizes. Everyone is welcome to join and no RSVP is needed. Simply hop on the #MissionforNutrition hashtag and have fun! Follow Health Family Project on Twitter.
Are you looking for a new and creative way to utilize spaghetti squash? Let me introduce you to my new favorite recipe: Spaghetti Squash Waffle Grilled Cheese! It’s easy to make and the entire family will love it!
We all know that spaghetti squash has many health benefits. It’s rich in vitamins, minerals, and antioxidants. One of the reasons I love using spaghetti squash so much when I’m cooking is because of how versatile it can be.
What ingredients do I use for this Spaghetti Squash Waffle Grilled Cheese?
This recipe calls for ingredients you likely already have in your pantry. From eggs to parmesan cheese and various seasonings, I’m sure you have most of the ingredients on hand already. If you want to kick the recipe up a notch you could add other various seasonings as you see fit!
How do I make this Spaghetti Squash Waffle Grilled Cheese?
It’s very easy to make, which is another benefit if you’re busy or on the go. The most difficult part of the entire recipe is preparing the squash (which really isn’t even difficult at all!).
Do you have spaghetti squash but you aren’t quite sure what to make with it? Let me introduce you to my new favorite recipe: Spaghetti Squash Waffle Grilled Cheese! It’s easy to make and the entire family will love it!
1 medium spaghetti squash 2 eggs ⅓ cup grated parmesan cheese ½ tablespoon garlic powder ½ tablespoon Italian seasoning ¾ cup shredded mozzarella cheese
Cut spaghetti squash in half, lengthwise. Scoop out the seeds. Place the squash halves skin side up in a microwave-safe baking dish. (You can cook each squash half separately if your baking dish is too small to fit both, or cook both at once.) Fill the dish with about 1 inch of water.
Microwave on high for 8 minutes. When done, a fork poked through the skin should slide easily into the squash. Continue microwaving on high for another 2 to 5 minutes as needed, until fork tender. When cool enough to handle, use a fork to scrape the strands of squash from the inside. (see notes below for alternative cooking methods)
Using a cheesecloth or thin dishtowel, squeeze excess liquid from the squash (there will be a lot!).
In a medium bowl, whisk together eggs, parmesan, garlic powder, and Italian seasoning. Add the spaghetti squash and mix well breaking up any clumps of squash.
Preheat waffle iron to medium-high heat. Coat waffle iron well with cooking spray. Add half the squash mixture to the waffle iron and cook until golden brown, about 5-10 minutes, depending on your waffle iron.
Open waffle iron and sprinkle one side of the waffle with half of the mozzarella cheese. Gently fold over the other half of the waffle on top of the side with the cheese. Gently press down on the waffle iron and continue cooking until the cheese has melted.
Serve alongside tomato soup or dunk in marinara sauce. (or just enjoy it as is!)
Instant Pot – Slice the spaghetti squash in half and then scoop out the seeds in the center.
Place a trivet or steamer basket in the bottom of the Instant Pot and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Place the steam release valve in the lid is in the sealing position. Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes. Release pressure and remove from Instant Pot.
In the oven – Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise. Scoop out seeds. Drizzle the cut side with oil. Season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper and bake 40 minutes or just until fork-tender. Let cool until able to handle. Flip spaghetti squash over and run a fork down the squash to separate into strands.
Do these Spaghetti Squash Grilled Cheese Waffles freeze well?How do you reheat them? Yes! Feel free to meal prep these in advance. I would suggest heating them in the oven to warm up to retain their crispiness.
What if I don’t have a waffle iron? Not to worry! You can still make the concept of this recipe by adding a scoop of the spaghetti squash mixture to a frying pan, crisp both sides and add cheese in the middle.
Join registered dietitian and chef Julie Harrington to learn the basics of following a heart-healthy diet, heart-healthy diet benefits, and simple strategies to incorporate a heart-healthy diet into your lifestyle. Then stick around to create a heart-healthy recipe with Julie.
Watch as a demonstration or cook along. The ingredient list and recipe along with the zoom link will be provided to all participants after registering.
Get creative with apples this season and switch it up by making this Rustic Apple Galette.
We are all creatures of habit. When I have apples on my grocery list, I walk straight to the produce department and pick the same few apple varieties each time. When I was in culinary school, it really opened my eyes to exploring new foods. I’m not just talking about unique foods, but rather some of the everyday foods that we don’t necessarily take advantage of. The majority of grocery stores carry over six varieties of apples at a time. When I was a supermarket dietitian, during the fall season, I’ve seen even up to 15 varieties taking up a spot in the produce department.
It’s not just apples to apples. Different apples contain different tastes, culinary uses, and may even ripen at different times during the season. Here are some apple varieties to look out for and ways to use them in the kitchen.
Best apples for making applesauce:
The best apple for making tart applesauce is a Pink Lady (for a tangy-sweet flavor) or, depending on taste, you could opt for a true tart variety like Granny Smith. Unless you have a high-powered blender, be sure to peel the skin prior to cooking. Add a hint of sweetness without added sugar, by sweetening applesauce with cinnamon.
Best apples for baking:
There are a few! Apples on the sweeter end of things are a good choice, as their higher sugar content means you can go a bit lighter on added sugars in the recipes. If you want your apples to maintain a bit of crispness, look for firmer apples that will maintain texture under the heat.
Best apples for salads:
For salads, you’ll want a crunchy apple that doesn’t brown too quickly when sliced or chopped. Honeycrisp, Pink Lady, Fuji, Jazz, and Empire apples have bright white flesh that resists browning when cut.
Best apples for stuffing:
Looking for a balance of sweet and savory in your stuffing recipe? Both Pink Lady and Golden Delicious varieties make a great addition to savory stuffing with their firm texture and sweet/tart flavor.
Best apples for making galettes:
What is a galette?
A galette is a French term for round or freeform crusty cakes. The fillings can be made with both sweet or savory ingredients.
The best apples to use for making an apple galette is one that is sweet and tart that holds up exceptionally well to heat, like pink lady, fuji, or honey crisp. If you are looking for a little extra tartness, using Golden Delicious apples is a great way to go too.
Next time apples are on your grocery list, I challenge you to choose a different apple variety than your typical choice.
For the crust: ¾ cup white whole-wheat flour 2/3 cup all-purpose flour ½ tablespoon sugar ½ teaspoon salt 1/3 cup unsalted butter (5 tablespoons), cut into ½ inch pieces 3 tablespoons low-fat milk ¼ cup plain Greek yogurt
For the filling: 3 apples, peeled and thinly sliced (choose a firm, sweet and tart variety, like Pink Lady) 2 tablespoons white whole-wheat flour 2 tablespoons maple syrup 2 tablespoons lemon juice 1 teaspoon lemon zest ½ teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger
1 large egg white, lightly beaten
(optional) 1 teaspoon sugar
Unwrap dough and place on a floured surface. Roll out dough to a 15-inch circle. Place the dough on the baking sheet. Evenly, spoon the apple mixture onto the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough over the apples. Brush edges with the whisked egg white. Sprinkle with sugar, if using.
Bake for 25-30 minutes until the crust is golden brown. Let cool for at least 20 minutes before cutting. Cut into 8 wedges.
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This recipe was originally posted in the November 2018 issue of Today’s Dietitian.
Do I have to make a homemade crust? Nope! You can definitely skip that step and use a pre-made pie crust.
What other fruits would work well in this recipe? Any fruits that don’t have too much moisture. Pears, plums, and peaches work well in galettes.
What savory flavor combinations would you try? I developed a savory root vegetable galette for the American Pecan Council that was delicious!
These Cheesy Chili Cups are going to become a family favorite recipe.
By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Hello everyone! My name is Corinne Levy and I’m working with Julie to complete my internship. I am a senior studying culinary nutrition at Johnson & Wales University. I absolutely love cooking especially if the dishes I make help others feel happy and healthy! By working for Julie I’m looking forward to learning more about how I can get people excited to be in the kitchen and understand that all foods fit.
As a kid, sitting down as a family for dinner was always important, but throughout time as schedules changed it did become a bit of a challenge. Luckily, we always had some easy meals that brought us together and one of them was a classic Sloppy Joe Cup. It was a simple and fun excuse for us to play around with biscuit dough!
In honor of it being Family Meals Month, this recipe is an upgrade to Corinne’s old family Sloppy Joe Cup recipe into Cheesy Chili Cups. The base is a simple biscuit with Cabot Habanero Cheddar folded in to give some subtle heat. Instead of sloppy joe, the filling is a one-pot turkey chili with lots of fun veggies hidden in it and topped with Cabot Pepper-Jack. This is a nice hearty and cheesy recipe that the whole family can enjoy together.
Why family meals are important
September is Family Meals Month! The goal of this initiative is to show the positive effects of eating with loved ones has on our behavior. Eating as a family usually results in more at home cooking which then leads to healthier habits. It also saves you money compared to frequently buying takeout. By sitting down and sharing a meal with the ones we care about, we are allowing ourselves to build a positive relationship not just with people but also our food.
Budget-friendly shopping strategies
Look at what items are on sale and what coupons are available.
Try to plan meals ahead of time then make your shopping list. Sticking to a list helps prevent impulse buys from getting into your cart.
Stock up on frozen produce! They’re often cheaper and last a long time in the freezer.
Sheet pan recipes can be a breeze. Chop up some veggies, season your meat or plant-based protein, toss it all in the oven, and ta-da! Sheet pan recipe inspiration
Mise en Place: by staying organized and prepared for a recipe the process of cooking will go smoother.
Make what you can ahead of time. Marinade things overnight, cut veggies the night before, and store them in the fridge. That way when you’re ready to cook most of the prep is done already.
How to make cheesy biscuits
Step One: Preheat the oven to 350℉. While that’s heating up assemble all your dry ingredients (flour, baking powder, salt) into a large bowl. Make sure the flour isn’t packed or else you’ll end up with a dense biscuit!
Step Two: Cut the butter into the dry ingredients. This is a common technique in baking where instead of totally creaming together the fat into the mix, you break the butter down into small pieces throughout the dough. This way when you bake them the butter will melt leaving nice air pockets that make the biscuit fluffy.
Step Three: Mix in the shredded cheese and milk until the dough is evenly mixed. For this recipe, we used the Cabot Habanero Cheddar to add a little heat. Cabot cheese is naturally aged cheddar that comes in a huge variety of flavors so you can customize what cheese will best suit your family dinner. Cabot’s cheese also melts nicely in the dough giving a nice rich flavor to what would normally be a simple biscuit.
Step Four: Knead and roll the dough out flat. Cut the dough out into circles (I usually end up with about 24 pieces) and place them into muffin tins or spaced out on a lined baking pan. Bake in the oven for about 10-12 minutes.
For the Filling: ½ lb ground turkey 2 tablespoons olive oil (or canola oil) 1 medium bell pepper, small dice ½ medium onion, small dice ½ medium zucchini, shredded 1 (15 oz.) canned tomato sauce 3 tablespoons tomato paste 1 teaspoon chili powder 1 teaspoon oregano ½ teaspoon garlic powder ½ teaspoon smoked paprika 1 cup Cabot pepper-jack cheddar cheese, shredded
For the Biscuit Cups: 4 cups flour 2 tablespoons baking powder 1 cup (2 sticks) unsalted butter, cold 1 ½ cups milk 1 cup Cabot habanero cheddar, shredded
Starting with the filling: In a shallow pot, heat up 2 tablespoons of oil. Then add the ½ lb of ground turkey over medium heat and cook for about 5 minutes until browned.
Toss in all of the onion, zucchini, and pepper. Cook for about 5 more minutes until the onions are translucent
Mix in the tomato sauce, tomato paste, and all of the spices. Let the tomato sauce reduce for another 5 minutes to get a nice thick chili. Set aside until it’s time to fill the biscuit cups.
For the Biscuit Cups: Preheat the oven to 350℉. In a medium bowl mix flour, baking powder, and salt.
Cut the butter into the flour until the butter is in small pea-size pieces and evenly distributed throughout. For this, you can use a pastry cutter, a fork, or even your hands.
Slowly incorporate the milk and shredded cheese until a solid yet slightly sticky dough has formed.
Knead the dough on a floured surface for a minute. Then, roll it out into a ¼” sheet. Cut circles out of the dough to fit into muffin tins.
Fill the muffin tin with the dough circles and make sure the dough lines the wall of each tin. The goal is to make these into little cups. Bake in the oven for 5 minutes
Take the biscuits out of the oven. Then make a well in each cup with a spoon to put in the filling. Once the filling is in the cup and topped with Cabot shredded pepper jack, put them back in the oven for 5 more minutes until the cheese is melted and biscuits are finished baking.
Recipe development support by Corinne Levy, JWU culinary nutrition intern.
Can I use pre-made dough? Yes absolutely! If I’m in a time crunch Immaculate Baking or just a simple Pillsbury biscuit will do.
How long will these last in the refrigerator? Like most leftovers, they’ll last in the fridge for up to 5 days.
Do these cheesy chili cups freeze well? Yes, bag them up and freeze away! Just reheat them in the oven so the biscuit maintains a good texture.
How can this recipe be changed to be vegetarian? You can switch the turkey out with a combination of beans and chopped mushrooms. The beans will be a good source of protein and the mushrooms will help get that umami flavor!
Does this recipe accommodate dairy allergies? This is actually why Cabot cheese fits so well for this dish! Cabot cheese is naturally lactose-free thanks to its cheese-making process.
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