March is National Nutrition Month. Now is a great time to think about the foods you eat day after day. Think about how your food choices affect your body. Is your food providing nourishment and satisfaction? Is it fueling your long days? Do you notice variety in your food choices from breakfast, lunch and dinner? Or are you even having three meals a day? Your Community Education dietitians are here to teach about how foods affect you, from blood sugar levels, to performance, to disease prevention.
As a Registered Dietitian Nutritionist, nothing brings me more joy and satisfaction than sharing my love of healthy, nutritious food. While becoming a registered dietitian is a rigorous process, including education and internships both inpatient, in a hospital setting, as well as outpatient, in a clinic setting, when I can spread the good word on whole, unprocessed foods and help prevent disease, that’s when my juices get flowing.
To share that love of food and celebrate National Nutrition Month, we are offering a pop-up class to discuss how we can all meet our daily fruit and vegetable needs. One of the first steps to prevention is nourishing your body with vitamin and fiber rich plant foods. If you are bored with the same fruits and veggies day in, day out, or aren’t sure if you are getting enough of them to begin with, sign up for our class, “Going for Green”, being held on Friday, March 22nd, from 10-11am in Community Education.
Follow this link to register:
If you want to start increasing your fruit and veggie intake today, try out this Spinach Citrus Salad. Enjoy!
Spinach Citrus Salad
- Bag of Organic, Triple Washed Baby Spinach
- 2 Cara cara or blood oranges, 4 – 6 fresh mandarin oranges, or a small can of mandarin oranges, drained
- Container of crumbled feta or blue cheese
- 2 tablespoons slivered almonds
- Juice from ½ a lemon
- 2 tablespoons olive oil
- Black pepper to taste
Place half the bag of baby spinach in a salad bowl. Peel and section your choice of citrus. If using Cara cara or blood oranges, cut each section in half. Toss citrus with spinach leaves. Sprinkle salad with 2 tablespoons of the crumbled cheese. Repeat with the 2 tablespoons of slivered almonds. In a small bowl, combine the lemon juice and olive oil. Whisk and pour on salad. Add ground black pepper to taste. Enjoy with some crackers as a light lunch, have 2 servings, or as part of a meal.