Archive for the 'Healthy Recipes' Category

October 15, 2015

Community Kitchen Recipe: Easy Peasy Pumpkin Soup

Author: Melissa Kear

Pumpkins in the Second Harvest Food BankJudging by all the pumpkin spiced latte, pumpkin spiced cookies and treats, and all the many other pumpkin spiced inspired items being advertised everywhere you turn, I think it is safe to say it is officially fall.

Though we may not have all our leaves turning orange and red, or gotten quite to sweater and scarf weather, pumpkins are in season, and our Nutrition Educator, Chef Terah Barrios, has just the healthy, inexpensive recipe to celebrate.

 

Easy Peasy Pumpkin Soup (Dairy Free) Read More …

May 13, 2015

It’s Cucumber Season!

Author: Maria Conley, RD, LD/N

Florida cucumbersAs temperatures rise, there’s no better time to enjoy Florida cucumbers!

Cucumbers come in a wide variety of colors, shapes, sizes and textures. There are the traditional green-colored cucumbers, as well as white and yellow ones. They may be short, slightly oval or even round in shape. The skin on the cucumber can be smooth and thin or thick and rough.

Cucumbers are known for being very low in calories – a whole cucumber is only 45 calories,an excellent source of vitamin K and a good source of vitamin C and potassium.

In the United States, Florida is the number one producer of cucumbers. The two main types grown are slicers, produced for fresh consumption, and picklers, produced for processing into pickles. Read More …

March 9, 2015

5 Ways to Bite into a Healthy Lifestyle

Author: Maria Conley, RD, LD/N

5 Ways to bite into a healthy lifestyleDid you know that March 11th is  Registered Dietitians and Nutritionists Day? Don’t forget to wish them a “Happy RDN Day!”

March kicks off National Nutrition Month. This year’s theme is “Bite into a Healthy Lifestyle.” Here are 5 ways you can do just that. Read More …

August 27, 2014

MyPlate Cook-off

Author: Maria Conley, RD, LD/N

Culinary Training Class 5 MyPlate cookoffIf you visited the food bank last week, you may have caught a whiff of savory Brussels sprouts, sizzling bacon or rich Gouda cheese melting in our Agency Lobby.

This week we challenged our culinary students to a MyPlate cook-off to demonstrate to our feeding partners how to create quick and easy meals with ingredients found in our warehouse.

During the 14-week culinary program, students learn about culinary arts as well as nutrition. In the cook-off we encouraged students to combine their knowledge of both.

Students were tasked with creating tasty, quick, and easy recipes, in addition to completing a nutrition analysis. Students received points for using ingredients only found in the warehouse; cooking with whole grains; incorporating fruits and vegetables; and limiting added sugar, sodium and saturated fat. Read More …

March 11, 2014

Enjoy the Taste of Eating Right

Author: Maria Conley, RD, LD/N

Little boy with peppersMarch is National Nutrition Month®. This year’s theme is Enjoy the Taste of Eating Right. The foods people enjoy are likely the ones they eat the most. Create healthy meals by combining taste and nutrition.

Every Wednesday we do just that with our Bites, Camera, Action! program. Universal Orlando chefs perform cooking demonstrations for middle-schoolers at four Orange County schools. In addition to a cooking demonstration, students participate in a nutrition education game, and receive a bag of food to take home to their families.

Last week, children were able to watch Chef Ed Colleran and Mayor Buddy Dyer make Turkey Veggie Mac & Cheese. Yum!

Read More …

January 10, 2014

Gluten-Free Ginger-Molasses Cookies

Author: Dawn Viola

Ginger Molasses CookiesOne of the programs that fall under our Community Kitchen umbrella is our in-house catering and events. We rent event space throughout Second Harvest and provide guests with an eclectic menu with a farm-to-table approach to cooking. The revenue generated goes directly back into our culinary training program, providing qualified, at-risk adults with an opportunity to attend our 14-week program without financial obligation.

We cook absolutely everything from scratch, right down to the breads, bagels, mustard and pickles, so when we started receiving requests for gluten-free baked goods, we knew a store-bought gluten-free flour just wouldn’t do. Read More …