nutrition news
june
salad boosters!
Fresh herbs can bring bright, assertive flavors to green salads. No chopping needed—just mix in whole leaves, including the stems if you’re
using leafy varieties such as chervil or cilantro. Here are a few perfect pairings:
june observances
National Egg Day (3rd) · National Frozen Yogurt Day (4th) · National Gingerbread Day (5th) ·
National Gardening Exercise Day (6th) · National Applesauce Cake Day (6th) · National Chocolate Ice Cream Day (7th) ·
National Corn on the Cob Day (11th) · Eat Your Vegetables Day (17th) · International Picnic Day (18th) ·
International Sushi Day (18th) · Ice Cream Soda Day (20th) · National Chocolate Pudding Day (26th)
Watermelon Seed Spitting Week (26th-29th)
healthful tips!
Corn Month · Cucumber Month · Ice Tea Month · Dairy Alternative Month · Daily Fresh Fruit & Vegetable Month · Lemon Month · Mango Month ·
Turkey Lovers Month · National Soul Food Month · National Seafood Month · National Papaya Month · National Frozen Yogurt Month · Dairy Month
Serving size smarts. Think you know what a healthy portion of soup looks like? When
researchers at the University of Chester in England asked people to identify the number of
servings in 33 different foods and drinks, participants failed big time—getting only five correct
on average. Unfortunately, restaurants have totally skewed our perception.
34 words. The minimum you need to record in a food journal daily to drop the most pounds. In a
recent study published in Obesity, the participants who wrote those many words lost, in a year, an
average of 12 percent of their weight.
Quick bites. During perfect conditions asparagus can grow as much as one inch per hour, making it
necessary to harvest twice a day.
www.corpsports.com
nutrition news
june
healthful Q&A:
Q: What is the best way to store blueberries?
A: The best way is to store them is in a single layer, loosely covered in the fridge.
If you have fresh blueberries that won’t get eaten in a couple of days, freezing
is the best. Freeze in a single layer on a baking pan, then transfer to a freezer
container or plastic freezer bag and seal. Berries will keep in the freezer for up to
one year.
seasonal recipes
Arugula · Asparagus · Basil · Beans · Beets · Blueberries · Bok Choy ·
Broccoli · Cantaloupe · Collard greens · Corn · Cucumbers ·
Edamame · Eggplant · Garlic · Lettuce · Melons · Okra · Onions ·
Peaches · Peppers · Plums · Potatoes · Radishes · Strawberries ·
Summer Squash · Sweet Onions · Tomatoes · Watermelon · Zucchini
Corporate Sports Unlimited, Inc. is proud to partner with Good Measure Meals to
provide professional nutrition services to help you achieve your best self. Each
month, we will feature a seasonal recipe created, endorsed and approved by the
Good Measure Meals Registered Dieticians.
oven "fried" chicken
ED
V
O
R
APP
Yields: 4 servings.
1/2 cup low fat buttermilk
4 tablespoons Dijon mustard
4 (6-oz) boneless skinless chicken
breasts
2 cups fresh breadcrumbs (1/4 lb. fresh
whole grain bread)
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/3 cup finely chopped walnuts
1/4 cup grated Parmesan cheese
1/2 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Pound the chicken breasts
just enough to even out thickness (do not make them too thin). Add chicken to buttermilk mixture, turning to coat. Combine
fresh breadcrumbs, oil and sea salt. Heat a small skillet over medium-high heat. Add fresh breadcrumb mixture to pan; cook
3 minutes or until golden, stirring frequently. Combine breadcrumbs, nuts, parmesan cheese, rosemary and black peppers
in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in breadcrumb
mixture. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken
with cooking spray. Bake for 13 minutes or until chicken is done.
Nutrition Facts Per serving: Calories: 329; Total Fat: 18g; Saturated Fat: 4g; Protein: 33g; Carbohydrate: 10g; Fiber: 2g; Sodium: 1090mg
Recipe developed by Good Measure Meals Registered Dietitian and Culinary Specialist, Ashley Ritchie.
www.corpsports.com