Re-Awaken the Pleasure of Eating
Great news … March has once again been designated as Nutrition Month. This year’s theme is Celebrate Food … From Field To Table. Granted, that may not seem terribly exciting at first, but it presents the perfect opportunity to get our health questions answered. Dietitians’ Day will be on March 16. Across the country, dietitians and nutritionists will be on hand to meet the public and provide information on what, in this mess of fresh and prepared food, is good to put into our bodies and what isn’t. Stay tuned over the next couple of weeks for up-to-the-minute information on where, in each city, these good-health experts will be holding their events.
Tidings is all about great food and drink. Some of that gourmet fare can be a little on the unhealthy side, like Burgers Topped With Spicy Blue — scrumptious, but not exactly heavy in healthy nutrients. In recent years, though, we’ve found that the chefs we’ve featured have become highly attuned to creating healthy recipes. Most of the recipes we feature are nutritionally sound, or can easily be made so with a few substitutions. The trend toward healthy eating has become the norm, even if packages of prepared foods with long names no one can decipher are still proliferating on the market. The tide is turning.
Too many Canadians are suffering from chronic illness (heart disease, type 2 diabetes, cancer, etc.). It is crucial people eat right, become physically active and maintain a healthful body weight. “The link between diet, human nutrition and health has been clearly established,” said Ann Payne, RD. “In addition to helping people become re-acquainted with the pleasure of eating, dietitians/nutritionists are the best qualified health professionals to support the growing number of people who are changing their eating habits as they become aware of the importance of adopting a healthful lifestyle.”
Not into self-denial, eh? Well, there’s no need to worry. Unlike so many of the fad diets of the past, you don’t have to cut out the foods you love. Payne reveals some quick tips on how to be healthy without restricting your diet too much.
• learn how to read food labels
• replace some foods in your diet with others of a higher nutritional value
• adjust your food intake in relation to your daily needs
• try to cook with family and friends as much as possibly
Look forward to:
• ideas to eat healthier
• tips for preparing and cooking food
• how to celebrate Canadian food
• how to connect with a dietitian
• activities and resources in your region
4 lbs skinless bone~in chicken breasts and thighs
1/4 cup all-purpose flour
1 tbsp olive oil
3 cloves garlic, crushed
1 cup orange juice
2 tbsp packed brown sugar
2 tbsp white vinegar
1 tsp dried basil
1 tsp salt
3/4 tsp ground nutmeg
freshly ground black pepper
l. Cut chicken breasts in half. Place all chicken pieces in a large plastic bowl with a cover and sprinkle with flour. Cover and shake chicken until well coated. Discard extra flour.
2. In a large saucepan, heat olive oil over medium heat. Brown chicken on all sides. (Do not overheat, as this will cause the flour to blacken.)
3. In a small bowl, whisk together garlic, orange juice, brown sugar, vinegar, basil, salt, nutmeg and pepper until sugar is dissolved.
4. Pour sauce over chicken in saucepan; reduce heat, cover tightly and simmer, stirring occasionally for about 50 minutes or until chicken is no longer pink inside and sauce has thickened slightly.