National Nutrition Month Goes Green With Sweet Spinach Smoothie

By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director 

National Nutrition Month® is an annual campaign created 50 years ago in 1973 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 "Fuel for the Future." Eating with sustainability in mind is a tasty way to nourish ourselves during every phase of life and protect the environment. A Registered Dietitian Nutritionist can help you create healthy habits that are sustainable and celebrate your unique needs.

Sweet Green Spinach Smoothie Photos: Katie Schmidt

Spinach

Harvest of the Month

 Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. March features Spinach. Cooking demos on WEAU-TV 13, Eau Claire, Wisconsin are reguarly scheduled.

Spinach is versatile and healthy.

Toss into soups, stews or casseroles.

Enjoy as a crisp salad

Saute with garlic and tomatoes.

Sweet Green Smoothie

Spinach Tips & Nutrition 

 Spinach is very nutrient-rich. One cup of raw spinach contains only 7 calories and very little carbohydrate. It also contains calcium, Vitamin C, Vitamin K, potassium,  vitamin A, iron and folate.

·Cooking spinach actually increases its health benefits! A half a cup of cooked spinach has three times as much nutrition as one cup of raw spinach. That’s because the body cannot completely break down the nutrients in raw spinach for its use

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics. She hosts Harvest of the Month on NBC-TV. More at www.Lahmayer.com

RECIPE: Future Fuel Green Spinach Smoothie

Healthful spinach sneaks into this smoothie….A great way to to green in the kitchen. The result is delicious!

INGREDIENTS:

• 2 ripe medium bananas, peeled

• 2 apples, peeled and core removed

• 2 cups spinach leaves

• ½ cup orange juice

• ½ cup low fat milk

• 2 Tbsp. Ground Flax Seed

• 12 ice cubes

  Directions: In a blender, place all ingredients. Blend until smooth, scraping down the sides as necessary. Drink immediately or refrigerate and consume within a day. Makes 4 servings. Per Serv.: Approx. 140 Cal., 2g Fat, 30g Carb., 5g Fiber, 3g Protein

•     MORE RECIPES: www.JacksonInAction.org/recipes

Ruth Chipps, MS, RDN is host of Harvest of the Month on NBC-TV

More tips and recipes: www.JacksonInAction.org/recipes

Wach the Recipe Video:

Splash from the past: View the Harvest of the Month Spinach Recipe Video!

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Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

More at:  www.JacksonInAction.org

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White Bean, Spinach & Tomato Saute

By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director 

Beans!

Mediterranean Style

 Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. February features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin.

Watch NBC-TV WEAU-TV-13

Harvest of the Month is a regular segment during the 4 p.m. newscast on NBC-TV, WEAU in Eau Claire with Registered Dietitian Nutritionist Ruth Chipps, MS, RDN.

Beans are center stage this month!

Beans Tips & Nutrition 

 Varieties of dry beans include pinto, navy, lima, black, garbanzo, and great northern.

Beans provide protein, carbs and fiber. They are the mainstay of the Mediterranean-style diet.

 Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.                                      

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com

RECIPE: BEAN, SPINACH & TOMATO SAUTE

Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Dried beans and legumes are key components in menu planning. This simple recipe kicks up the flavor and is bursting with color.  Eat the rainbow!

Servings: 4

• INGREDIENTS

  3 slices bacon, cut in 1-inch pieces optional)

  1 medium onion, halved, thinly sliced

  1, 15 oz. can diced tomatoes (2 c.)

  1, 15 oz. can Cannellini or navy beans, rinsed and drained (2 c.)

  4 cups loosely packed torn spinach

  5 teaspoons Balsamic or red wine vinegar

  Method:

  1.    In a large fry pan, cook bacon pieces until crisp.  Remove bacon to paper towel to drain.  Leave bacon grease in pan.

  2.    Add onions to bacon grease in the fry pan; cook until just tender, about 3 minutes.

  3.    Stir in beans and tomatoes. Cook and stir over medium heat until heated.

  4.    Stir in spinach; cover and cook until just wilted, about 30 seconds.

  5. Add vinegar. Stir in cooked bacon.

  Makes 5 servings

  Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein

  MORE RECIPES: www.JacksonInAction.org/recipes
  

Harvest of the Month is on NBC-TV. Check back for new updates.

White Bean, Spinach & Tomato Jumble VIDEO

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

More at:  www.JacksonInAction.org

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Six Ingredient Sensation: White Bean, Spinach & Tomato Jumble

By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director 

Beans!

Mediterranean Style

 Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes. 

Turn Out for these Bean Events:

Watch WEAU-TV-13 Thurs Jan. 17, 4 p.m. Newscast. “Beans” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD

BRMH Hospital - Harvest of the Month Bean Event –Wed. Jan.23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

Beans are center stage this month!

Beans Tips & Nutrition 

 Varieties of dry beans include pinto, navy, lima, black, garbanzo, and great northern.

Beans provide protein, carbs and fiber. They are the mainstay of the Mediterranean-style diet.

 Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.                                      

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.

RECIPE: WHITE BEAN, SPINACH & TOMATO JUMBLE 

Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Dried beans and legumes are key components in menu planning. This simple recipe kicks up the flavor and is bursting with color.  Eat the rainbow!

Servings: 4

• INGREDIENTS

  3 slices bacon, cut in 1-inch pieces optional)

  1 medium onion, halved, thinly sliced

  1, 15 oz. can diced tomatoes (2 c.)

  1, 15 oz. can Cannellini or navy beans, rinsed and drained (2 c.)

  4 cups loosely packed torn spinach

  5 teaspoons Balsamic or red wine vinegar

  Method:

  1.    In a large fry pan, cook bacon pieces until crisp.  Remove bacon to paper towel to drain.  Leave bacon grease in pan.

  2.    Add onions to bacon grease in the fry pan; cook until just tender, about 3 minutes.

  3.    Stir in beans and tomatoes. Cook and stir over medium heat until heated.

  4.    Stir in spinach; cover and cook until just wilted, about 30 seconds.

  5. Add vinegar. Stir in cooked bacon.

  Makes 5 servings

  Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein

  MORE RECIPES: www.JacksonInAction.org/recipes
  

VIEW THE LIVE appearance on WEAU-TV 13 on Thurs. Jan. 17 at 4 p.m.

(Click here for last months live appearance)

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

White Bean, Spinach & Tomato Jumble VIDEO

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

More at:  www.JacksonInAction.org

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