Got bananas? Try Yonanas!

During National Nutrition Month last month, WMHS dietitians shared nutrition information in the cafeteria to promote healthy eating.  My focus was on weight management.

             

During lunch, we made a non-dairy dessert simply from frozen bananas and strawberries, using Yonanas machines. It was a big hit!

            

The dessert tastes creamy and refreshing like ice cream, but was made with frozen fruit – in minutes. This is great for people with lactose intolerance, those decreasing fat and sugar, such as those with heart disease or diabetes, and anyone trying to increase their fruit intake.  The Yonanas machine is reasonably priced – $49.95 – from a variety of places online – and is easy to use and simple to clean. And talk about healthy! 

Simply freeze fruit, including a banana, and thaw slightly (5 minutes is enough) and feed into the chute and out comes a frozen dessert, much like soft serve ice cream but made with pure frozen fruit. The secret to the creaminess is the banana. It’s a great way to use bananas that are getting too ripe. Just peel them and place in a container in the freezer for later use. 

Bananas are high in potassium, vitamin B6, and fiber and low in sodium. Potassium-rich diets may reduce risk of developing high blood pressure and stoke. And any other frozen fruit blends well with the banana.

So with spring here and summer on the way, now’s the time to go bananas for Yonanas!

Celebrating Taste in Style

Last month, dietitians from the Western MD Area Health Education Center celebrated National Nutrition Month (NNM) and national Registered Dietitian Nutritionist Day at Allegany College of Maryland’s Culinary Café. 

Dietitians joined Debra Frank, RDN, LDN, Director of ACM’s Hospitality Management program in preparing a variety of recipes that featured unique ingredients, herbs and spices, and/or alternative cooking methods that support a journey to health. Dietitians were given recipes to make in the beautiful kitchen of the Culinary Café (see photo) and then enjoyed eating them together. 

I cooked with Liz Kauruter, RDN, LDN, clinical dietitian at the WMHS.  We made Spicy Rice, Bean and Lentil Casserole. I’ve had numerous requests for the recipe, so here it is:

Spicy Rice, Bean, and Lentil Casserole

Yield: 4 servings

2 tsp. olive oil

3 garlic cloves, smashed

1 cup chopped onion

¾ cup chopped green pepper

3 + ¾ cup vegetable stock

¾ cup brown rice

½ cup green or red lentils

1 tsp. dried basil

1 tsp. chili powder

1 – 19 oz. can red kidney beans, rinsed and drained

1 cup frozen corn kernels

1 cup mild or hot salsa 

In a nonstick pan, heat the oil over medium high heat.

Add garlic, onions and green pepper. Cook and stir for 3 minutes.

Sir in stock, brown rice, lentils, basil, and chili powder.  Bring to a boil.

Reduce heat to medium low and cook, covered, stirring occasionally, for 30-40 minutes or until rice and lentils are tender and liquid is absorbed. 

Stir in beans, corn and salsa.  Cover and cook for 5 minutes or until heated through.  

Here’s another recipe made that day.

Quinoa and Black Bean Salad

Yield: 4-6 servings

1/3 cup quinoa

1 cup water

1 tsp olive oil

4 tsp. fresh lime juice

¼ tsp. cumin

¼ tsp. coriander

1 Tbsp. fresh minced cilantro

2 Tbsp. minced scallions

1-15 oz. can black beans, rinsed and drained

2 cups diced tomatoes

1 cup diced bell pepper

2 tsp. minced jalapenos

Salt and pepper to taste 

Cook quinoa in water, as per package directions. Allow to cool slightly

In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.

Stir in the beans, tomatoes, bell peppers and chilies.

Add cooled quinoa.

Season lightly with salt and pepper. Serve cold.

Hope everyone enjoys the taste of eating right this month and all year round!  Special thanks to Debra Frank and her students, Taylor and Allison, for hosting such a wonderful event.