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Posts tagged: MyPlate

Teach Healthier Meals in a SNAP!

Zucchini Coleslaw is a delicious alternative to sweet coleslaws. Adding salsa instead of sugar to the coleslaw sauce gives each serving more nutrients and more flavor. Photo credit: Jennifer M. Anderson.

Zucchini Coleslaw is a delicious alternative to sweet coleslaws. Adding salsa instead of sugar to the coleslaw sauce gives each serving more nutrients and more flavor. Photo credit: Jennifer M. Anderson.

This is the fourth installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will highlight the various features of the What’s Cooking? USDA Mixing Bowl recipe website.

Attention nutrition educators helping Americans make healthy and budget-friendly choices—this edition of the What’s Cooking? Blog Series is for you!  If you haven’t already heard, the Supplemental Nutrition Assistance Program (SNAP) recipes have a new home on the U.S. Department of Agriculture’s What’s Cooking? USDA Mixing Bowl web site. This site combines recipes designed for SNAP-Ed, child nutrition programs, the food distribution program, and ChooseMyPlate.gov.  Visit What’s Cooking?  USDA Mixing Bowl, and you will see that there are hundreds of healthy recipes for educators to browse and use in nutrition education programming. For example, how do Zucchini Coleslaw, Mozzarella Chicken with Garlic Spinach, A Simple Mexican Salad, or Ginger Orange Muffins sound?

Many of the recipes found in What’s Cooking?  USDA Mixing Bowl were created for educating recipients of SNAP benefits. The goal of the education component of SNAP, commonly called SNAP-Ed, is to improve the likelihood that persons eligible for SNAP will make healthy choices, within a limited budget, consistent with the Dietary Guidelines for Americans and MyPlate.  The SNAP recipes were developed by SNAP-Ed educators to do just that! Read more »

What’s Cooking with USDA Foods?

A Harvest of Recipes with USDA Foods, a cookbook for the Food Distribution Program on Indian Reservations, is now available on the What’s Cooking? USDA Mixing Bowl website. All recipes are included in the searchable database.

A Harvest of Recipes with USDA Foods, a cookbook for the Food Distribution Program on Indian Reservations, is now available on the What’s Cooking? USDA Mixing Bowl website. All recipes are included in the searchable database.

This is the second installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will high­­light the various features of the What’s Cooking? USDA Mixing Bowl recipe website.

Family gatherings and potlucks are traditional places to be on the lookout for new recipes to add to your collection.  With the recent launch of the What’s Cooking? USDA Mixing Bowl, you now have hundreds of additional contenders for dishes to grace your table.  The new website features household recipes from the Food Distribution programs that serve food banks, soup kitchens, senior citizens, Indian Tribal Organizations, and disaster feeding organizations throughout the country. Read more »

Let’s Move Into the Kitchen and See What’s Cooking

The recipes on What’s Cooking? USDA Mixing Bowl offer nutrition information to help you choose dishes for you and your family.

The recipes on What’s Cooking? USDA Mixing Bowl offer nutrition information to help you choose dishes for you and your family.

This is the first installment of the What’s Cooking? Blog Series. In honor of the Let’s Move 5th Anniversary, and the commitment USDA shares with Let’s Move to promote healthy eating and access to healthy foods, this month-long series will high­­light the various features of the What’s Cooking? USDA Mixing Bowl recipe website.

Did you know that one of the easiest ways to eat healthfully is to cook at home? When you cook at home, you can often make better choices about what and how much you eat and drink. Cooking can also be a fun activity and a way for you to spend time with family and friends.

If you don’t usually cook, start gradually. Make it a goal to cook once a week and work up to cooking more frequently. First, you’ll need to plan your meal and purchase ingredients that you do not already have on hand. Planning ahead can also help you make better food choices. Read more »

You’re Never Too Old to Play With Your Food

MyPlate offers easy ideas for making healthy foods festive and fun.

MyPlate offers easy ideas for making healthy foods festive and fun.

Who doesn’t want to have a little fun with their food? Especially if you have a picky eater at home, try adding a creative flair to the plate to boost a healthy meal’s fun factor. Our team of nutritionists has been having fun using cookie cutters to come up with creative, healthy ideas, but there are lots of easy ways to make healthy choices more appealing.

Earlier this week we shared a blog about making a snowman from all 5 of the MyPlate food groups. Below are some additional ideas. Have fun! Read more »

Winter Food Fun for Kids of All Ages

You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.

We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations! Read more »

Reap What You Sow: Choctaw Children Learn about Gardening and Cooking

Nutrition Educator Liz Easterling of the Mississippi State Extension Service leads a cooking demonstration of "farmers market salsa."

Nutrition Educator Liz Easterling of the Mississippi State Extension Service leads a cooking demonstration of "farmers market salsa."

“How many of you like vegetables?”  The question posed to a gathering of Choctaw children in a garden in rural Mississippi elicits skeptical responses.  But upon sampling the fresh produce harvested with their own hands, however, the children’s stereotypes of disgust turn to surprises of delight.  A young boy taking a giant bite out of a juicy tomato could be the poster child for the vibrant red fruit.  A pair of sisters declares cucumbers as their favorite.  The newly adventurous children are even willing to taste raw eggplant…Now that’s impressive.

Through a summer program made possible by a Food Distribution Program Nutrition Education (FDPNE) Grant from the Food and Nutrition Service, 150 children from the Mississippi Band of Choctaw Indians were able to get up close and personal with fresh fruits and vegetables.  Twice a week, children ages 6-18 from the Boys and Girls Club and the Tribal Youth Court participated in the lifecycle of planting, picking, and preparing produce.  The week my colleagues and I visited the Choctaw Indian Reservation, the children scattered seed for iron clay peas, witnessed the hustle and bustle of a farmers market, and learned how to dice vegetables for a salsa recipe. Read more »