March 20, 2017

#MeatlessMonday Recipe: Reunion Salad

Author: Melissa Kear

This week’s National Nutritional Month #MeatlessMonday recipe is perfect for the first day of spring! One of our most popular recipes, this dish uses fresh vegetables, black-eyed peas, and a light sauce to make a refreshing, tasty salad that can be easily customized with other great flavors.

Check out the recipe below, or download your own printable copy here.

Second Harvest #MeatlessMonday Reunion Salad recipe

March 13, 2017

#MeatlessMonday Recipe: Asian Slaw

Author: Melissa Kear

We’ve hit week 2 of National Nutrition Month, and the Nutrition Team over at Second Harvest are back with another great Meatless Monday recipe.

Whether you have it as a side or as a full dish, this Asian Slaw recipe is both delicious and nutritious. This recipe has a lot of great crunch and flavor, and is a perfect next-day-meal that can be tossed with your favorite protein.

Check it out below, or download and print your own copy here.

Second Harvest Nutrition Team Meatless Monday Asian Slaw Recipe

March 9, 2017

Health & Hunger in Central Florida

Author: Karen Broussard

Second Harvest Food Bank of Central Florida produceWhat do a Food Bank and 20 healthcare executives in Central Florida have in common? Before December 2015, we weren’t sure there was much.  Since then, though, the answer has become very clear: we all want to stem the rising tide of obesity, diabetes, high blood pressure and other diet-related chronic diseases that are disproportionately affecting our low-income neighbors.

The healthcare folks knew that the social determinant of food insecurity was a very real barrier to their ability to help these same patients get well and stay well.  The Food Bank knew that these were the same community members who relied on our feeding partners to supplement their food budgets. Read More …

March 29, 2016

Savor the Flavor on a Budget

Author: Guest Blogger

Nutrition blog flavor on a budget

A strong misconception is that eating flavorful and nutritious food will break the bank. That doesn’t have to be true. Below you will find a few tips that can help you savor the flavor of nutritious food, while eating healthy on a budget.

1) Planning is a very important step in eating healthy on a budget. Start planning your meals for the week on a Sunday or Monday. Check local ads for weekly promotions like buy one get one free items. Also look for coupons for your favorite pantry staples. Consider using these items to create a plan or calendar of meal ideas for breakfast, lunch, dinner and snack(s).

2) Buy fresh fruits and vegetables while they are in season or on sale. If you don’t eat them right away, freeze them. Fresh, frozen or canned fruits and vegetables can be used in a variety of ways—the more you consume, the better! When selecting canned fruit, choose fruit that is canned in its own juice or light syrup. When choosing canned vegetables, choose vegetables that are canned with no added salt or low-sodium.

Read More …

March 16, 2016

Savor the Flavor Without Overloading on Sodium

Author: Maria Conley, RD, LD/N

National Nutrition Month: Why so saltySodium and salt are two words often used interchangeably. Sodium is a mineral that occurs naturally in foods or is added during manufacturing. Table salt is a combination of sodium and chloride.

Our body needs sodium to survive, however, when we consume too much of it, we may experience negative health effects.

Blood pressure increases when there is extra sodium in the bloodstream. High blood pressure is damaging to the heart and may injure blood vessels, increasing the risk for heart disease, as well as other life-threatening health problems.

Sodium Recommendations

The American Heart Association recommends eating less than 1,500 mg a day of sodium (less than ¾ teaspoon of salt a day) for ideal cardiovascular health. 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 …