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Nutrition spotlight on quinoa

This week the Registered Dietitians and Diet Technicians offered up a unique spin on quinoa for National Nutrition Month. Many of you reported you have had it as a side dish at dinner or in a salad for lunch. However on Wednesday, we served quinoa for breakfast! Spiced up with cinnamon, cloves, ginger, and cardamom, the sky is the limit for extra add-ins to further boost the nutrition of your morning meal.

Additional Flavor Ideas to Mix and Match:
  • Chopped nuts (walnuts, pecans, hazelnuts, almonds, etc)
  • Diced apple or pear
  • Banana slices
  • Mixed berries
  • Dried fruit (raisins, dried cranberries, prunes)
  • Almond or peanut butter
  • A tablespoon of flax seed or chia for healthy essential fatty acids
  • Honey, maple syrup, or agave nectar for sweetness
  • Scrambled egg for protein
Technically considered a seed (not a grain), quinoa is gluten-free and a complete source of protein. A serving provides a good source of dietary fiber, iron, magnesium, phosphorus, and zinc. Quinoa is also packed with B-Vitamins including folate, thiamin, riboflavin, and B6. Try substituting quinoa for pasta or rice at meals to change things up and increase the nutrition ..

Adding kale to your repertoire

Thank you to everyone who stopped by for the first week of National Nutrition Month yesterday! It was a big success and you made it possible! The overall feedback we received was very positive for the Kale salad we shared, even those who thought they didn’t enjoy kale! This proves a great example of exploring new, nutritious foods to add to your current diet that you might not have tried (or liked) before.

For those who found the below recipe too salty, you can reduce the sea salt to 1/2 teaspoon and add just ¼ cup of gorgonzola cheese. The sea salt is pertinent to “massage” the kale which helps tenderize the leaves. You may also substitute gorgonzola cheese for a reduced-sodium goat cheese or feta instead. Enjoy!

Massaged Kale Salad


Enjoy the taste of eating right - National Nutrition Month 2014

In honor of National Nutrition Month®, the Registered Dietitians and Diet Technicians of Swedish Medical Center will be promoting healthy eating and proper nutrition each Wednesday in March during lunch hours (11am-2pm) at the First Hill, Cherry Hill, Ballard, and Issaquah Campuses.

This year’s theme is “Enjoy the Taste of Eating Right”. Research by the Academy of Nutrition and Dietetics found that taste is the main reason Americans will select one food over another. This creates a complicated dilemma, as the foods you love will likely become the ones you eat the most. The challenge is to create easy to prepare, delicious, and nutritious meals and snacks that are low in fat, sodium, and added sugar.

The nutrition experts will be providing healthy tips, recommendations, and information to encourage and improve the nutritional health of the Swedish community. There will be ...

12 healthy recipes for the 12th Man

When you gather with friends and family this Sunday to watch the Seattle Seahawks compete against the Denver Broncos in Super Bowl XLVIII, do your guests and yourself a favor and have a couple of healthy alternatives ready.
 
We’ve prepared 12 recipes – in honor of Seattle’s 12th Man – that are easy and healthier than your typical fried, fatty foods. Enjoy and Go Hawks!

Escabèche – Pickled Vegetables

Ingredients:

Marinade:
  • 1/4 cup fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
 
Vegetables:
  • 1 large english cucumber,  cut into sticks , leave skin on
  • 1 small white onion sliced
  • 4 ribs celery cut into sticks
  • 1 medium Jicama peeled and cut into sticks
  • 2 large carrots peeled and sliced
  • 2  red bell pepper cut into strips
  • ½  cup coarsely chopped fresh cilantro
  • 10 radishes  thinly sliced
  • 2 tablespoons thinly sliced green onions

Directions:
  1. Combine ...

Smashed Red Potatoes

Ingredients:
  • 12 whole new potatoes
  • 3 tablespoons olive oil
  • Kosher salt
  • fresh ground black pepper
  • finely chopped rosemary

Directions:
  1. Place potatoes in a large pot and cover with water. Generously add salt. Boil until fork-tender.
  2. Drizzle olive oil on a sheet pan.
  3. Arrange
    ....

White Bean & Tomato Ragu

Ingredients:
  • 1/1 cup olive oil
  • 1 TBSP chopped garlic
  • 1/2 cups white wine
  • 2 cans diced tomatoes in juice
  • ½ tsp Red Pepper Flakes
  • ½  tsp Fresh Rosemary leaves chopped
  • ½  tsp fresh thyme
  • 1 bay leaf
  • 2 cans Great Northern or Cannellini beans – drained and rinsed
  • Salt & Pepper  to taste

Directions:
  1. Heat the olive oil in...
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