Archive for October 29, 2013

A Quick Recipe from Ellie Krieger, MS, RD!

Last week I was in Houston, Texas for the Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo…or in simpler terms, my professions annual national meeting.  Ellie Krieger, MS, RD was the speaker for the 2013 Lenna Frances Cooper Memorial Lecture.  This was a great honor for Ellie, as it is the most prestigious lecture sponsored by my professional association.



You may know Ellie Krieger from Food Network’s “Healthy Appetite” show (now featured on the Cooking Channel.)  She is the author of the following books:  “Small Changes Big Results”, “The Food You Crave:  Lucious Recipes for a Healthy Life”, and “So Easy:  Lucious Recipes for Every Meal of the Week.”  She is also a spokeswoman for First Lady Michelle Obama’s “Lets Move” campaign.

Ms. Krieger lives in New York City and finds time to volunteer at public schools in the city.  She teaches families whose children attend low-income public schools how to prepare produce they may have received from the local food bank or community garden.  Ellie told the story about a food truck parked outside a public school serving primarily Hispanic children.  The owners would sell foot long churros to Hispanic children when the school day ended.  For those of you who are unfamiliar with churros, they are a rolled, sugared Mexican donut.  The Wellness Committee of this particular school wanted the food truck to stop selling churros to the children.  Many parents protested the stoppage of the churros because this was an ethnic food the children loved.  The two sides met and a compromise was reached.  The food truck could still sell ethnic food to the children, but instead they developed a MANGO CHILE LIME recipe!  The children loved the tasty, healthy recipe, and it was a part of their Hispanic heritage!  I love WIN-WIN solutions!


2 mangos, peeled and diced into chunks

1 jalapeno pepper, diced

1 to 2 small limes, cut in half  (Number of limes dependent on your taste)

Place the mangos and jalapeno pepper in a bowl.  Squeeze the limes over the this dish and it is ready to eat!



Here is another quick tip from Ellie:  “If you want to spice up your cooking, many great ideas come from the book, “The Flavor Bible.”



Thank you to Ellie Krieger for her enlightening presentation.  I am glad my professional association honored you as the 2013 Lenna Frances Cooper Memorial lecturer.  It was a great honor for me to hear your wisdom.  Bon Appetit!


Infant Feeding with Mommy Carmen and Baby Vera

My smart, pretty, and hard-working niece, Carmen had her first baby in August 2013 and named her Vera ClaraBeth.  Carmen, a Nurse Pracitioner, and Baby Vera have agreed to be my Teaching Assistants in a discussion of the principles of infant feeding from THE BEST EXPERT on this topic:  Ellyn Satter, MS, RD, LCSW, BCD.  She is the author of “Child of Mine:  Feeding With Love and Good Sense”, “Secrets of Feeding a Healthy Family”, “Your Child’s Weight:  Helping Without Harming”, “How To Get Your Kid To Eat…But Not Too Much”, and “Feeding With Love and Good Sense:  The First Two Years.”

Ellyn Satter’s “Division of Responsibility” is the best way to feed your child…no matter what age.  Ellyn Satter’s Division of Responsibility is as follows:  “The parent is responsible for WHAT to feed your child; Your child is responsible for HOW MUCH to eat.  In early infancy, a parent chooses breastfeeding or formula feeding.  My niece, Carmen, chose to breastfeed Vera.



Just an editorial note:  I use the pronouns “her” or “she” in this blog post.  If Carmen would have had a boy, I would have used the male pronouns.

During the first two years of life, parent and child go through 3 stages in development.  They are HOMEOSTASIS, ATTACHMENT, and SEPARATION-INDIVIDUATION.  Currently, Carmen and Vera are in the HOMEOSTASIS stage of development.  When Vera was born in August, she came from a quiet, dark place into a world of light, sounds, smells, and a large Polish family!  Vera is learning to be calm and alert in this new environment.  To eat well, Carmen needs to give Vera help to not be upset by all this commotion.  Carmen needs to pay attention when Vera tells her she needs to wake up, sleep, eat and stop eating.  Some may think that by paying all this attention to a baby that it will spoil the baby. Don’t worry about spoiling a tiny baby because it is impossible to do so.

Tips from Ellyn Satter, MS, RD, LCSW from page 12 from her booklet, “Feeding With Love and Good Sense:  The First 2 Years” on feeding newborn infants:

1.  Feed when she wants to eat and is wide awake and calm.  Do not try to feed her  on a schedule or when you think of it.  Do not feed when she is drowsy and upset.

2.  Ask her to open her mouth by touching her cheek or lips or showing her your nipple.  Don’t pry open her mouth.  Don’t shove in your nipple when she yawns, laughs, or cries.

3.  Sit still; keep the feeding smooth and steady.  Don’t jiggle the baby or jiggle the breast.  Don’t stop feeding to wipe, burp, or play.  When she needs burping, she stops eating and looks uncomfortable.

4.  Let the baby decide to eat her way — fast or slowly, steady, or start-and stop.  Don’t make her hurry or slow down.

5.  Talk to her or touch her in a way that she likes and that helps her to stay awake.  Don’t talk loudly or in an unpleasant voice.  Don’t jiggle or tickle.

6.  Let her eat a lot or a little.  Don’t make her eat a certain amount.

7.  Let her rest for a bit and then offer the nipple again to see if she wants to eat more.  Don’t assume she is full if she stops and looks around.  She may want to look at you or rest.

8.  Work toward having her be awake at the end of the feeding.  Don’t deliberately feed her to sleep.

9.  After a feeding, talk or play for awhile.  Keep her close while you go about your day.  Put her to bed when she is calm and drowsy and let her put herself to sleep.  Don’t wait until she is upset and fussy to put her down.

In summary, a baby eats best and feels best about her mother, and about feeding, when you pay attention to her and do what she wants.  Feeding should be guided by paying attention to your baby’s signs of hunger and fullness.  Enjoy your special time with your baby!

Thank you to Carmen and Baby Vera for their assistance with this blog post!



It’s Not Rocket Science…Adam Creates A Recipe!

Who would have guessed that my Physicist Husband, whose daily routine involves solving complex differential equations and conducting space propulsion research at the NASA-Space Flight Center, would develop a yummy recipe?  Surprise! Surprise!  Hubby Adam morphed into Martha Stewart today and created a delicious culinary creation!

It all started when I roasted chestnuts that my friend, Sun Ok Williams, gave me.  Here is the Roasted Chestnut recipe I accessed at today:

Roasted Chestnuts Recipe


1/2 lb chestnuts

Preheat oven to 425 F.

Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin.

Place chestnuts on a shallow baking pan and place in the oven to roast for about 30 to 40 minutes, depending on size of nuts.  Shake pan several times to rotate chestnuts so they will cook evenly.

Peel roasted chestnuts as soon as they are cool enough to handle.  Once they cool completely, they are difficult to peel.  However, they may be reheated briefly to aid in peeling.

Yield:  1/2 pound roasted chestnuts



I completed roasting my chestnuts and had no idea what to do with them.  Adam came to the rescue…here is the recipe he developed.  When he created this recipe he incorporated award-winning BELLECHEVRE CHEESE made in Alabama.  I was at the Bellechevre store in Elkmont, AL a couple of weeks ago and had a “spare” tube of cheese in the refrigerator.




LES CHATAIGNES, CERISE ET CHEVRE (French) or Chestnuts, Cherries, and Chevre Cheese (English) by Adam Martin, PHD

1 to 1 1/2 cups peeled and chopped roasted chestnuts

1 to 1 1/2 cups dried cherries

11 oz chevre cheese

Honey to taste.

Place all ingredients in a large bowl and mix them together with clean hands.

Form into golf-ball sized balls.

Dunk into honey.  Enjoy!



Adam wanted to give a French-sounding name to his recipe.  We accessed the website and learned this fun bit of chestnut trivia:  “Just as we say ‘man can live on bread and water’ the people of Cevennes France are said to be able to ‘live on chestnuts and water’.  Also the chestnut tree is known as ‘larbre a pain”…i.e, the bread tree, because it was neccesary to make their bread from chestnut flour.”

I hope y’all enjoy Adam’s recipe as much as I did.  Bon Appetit!