Phantastic Nutrition News
SCHOOL DISTRICT OF WEST DE PERE
December 2015
National Pie Day
Did you know that December 1st is National Pie Day?
There are so many different types of pies to try! When you think of pie, what’s the first
kind you think of? For many people, it’s pumpkin, apple, key lime, cherry… the list
goes on and on!
This month, we encourage you to think of a different kind of pie—a savory pie! This
month, try something like chicken pot pie or Shepard's pie. Maybe you’ll want to give
a veggie tart a try or even a short rib pie. When we looked up different types of pies
on the internet, we found a lot of interesting recipes; things like three layer fish pie,
spring greens pie, and Portobello mushroom pie, but also things like French toast pie
and apple, blueberry and lemon fruit pies. Some sound delicious and maybe some
not so much…
If you opt for a sweet pie to celebrate this day, try some substitutions to make your pie
a little healthier. When making pies, use the actual fruit instead of a canned mix. Try
using a whole grain pie crust. Swap butter for olive or canola oil in a crust recipe.
Forgo putting crust on top of the pie.
Also, remember that moderation is key. If this is your day to indulge, go for it! Just
don’t eat the whole pie!
Did You Know?
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One cup of beets contains about 60 calories.
In order to equal the amount of calories in a
regular sized Twix candy bar, you’d have to
eat 4 cups of beets!
This month’s featured
1 cup of beets contains more potassium
fruit or vegetable is
than a medium sized banana.
BEETS
1 cup of beets contains about 15% of your
daily recommended intake of fiber.
Beets contain naturally occurring nitrates which are converted to nitric
oxide in your body. This can help to lower blood pressure.
Beets contain Betaine (something we’ve been talking about in our fruits
and veggies of the month this year) which is a nutrient that helps to
protect cells from environmental stress. It also helps protect internal
organs, prevents inflammation, and helps to improve blood functions.
Page 2
PHANTASTIC NUTRITION NEWS
R
ec
Beet Pie
Ingredients:
1 single unbaked pie shell (9 inches)
2 medium beets
1/2 cup maple syrup
3 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/4 tsp. white vinegar
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1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. canola oil
3/4 cup brown sugar
1 Tbsp. whole wheat flour
3/4 cup dried cranberries
3/4 cup roughly chopped walnuts
ipe
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er
Directions:
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Cut tops and bottoms off beets and boil for 20-30 minutes until tender. Cool and
peel.
Preheat oven to 400 degrees.
Chop beets roughly and put in a food processor. Pulse until beets are in small
pieces, being careful not to puree them. Remove from food processor and set aside.
Add all other ingredients except walnuts and cranberries to the food processor and
blend well. Add 1 cup of the chopped beets (you may have some left over), the
walnuts and the dried cranberries to the food processor. Pulse until just blended.
Pour into unbaked pie shell.
Bake for 10 minutes at 400 degrees. Reduce temperature to 375 degrees and bake
for 25-30 minutes or until pie is firm.
Cool on a rack and serve, still warm, with vanilla ice cream or whipped topping.
http://www.edibleusable.com
/2009/11/beet-pie.html
Note: We know this recipe sounds a little out of the box, but beets contain natural sugars that are enhanced upon baking, so it
will taste sweeter than you may think!
Places for Beets:
Salad
 Soup
 Pizza
 Dessert
 Eggs
 Dips
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Beet Boxing
For questions or concerns regarding the menu,
please contact
Kaitlin Tauriainen, R.D. at 920-337-1393 or
This institution is an equal opportunity provider.
[email protected]