Good Nutrition

Keisha Banks-Thornton, MPH, RD, CHWC is a food and nutrition expert.

She provides individual nutrition/health coaching, conducts workshops, and writes nutrition articles for local businesses.

09/16/2024

🌿🍅Last bits of summer tomatoes 🍅🌿

Got tomatoes left from your summer garden? Here are some tasty ways to make the most of them before the season ends:

1️⃣ Roast ’em – Toss cherry tomatoes with olive oil, garlic, and herbs, then roast at 400°F for 20-25 mins. Perfect for pasta, bruschetta, or as a side dish!

2️⃣ Caprese Salad – Skewer cherry tomatoes with fresh mozzarella and basil. Drizzle with balsamic glaze for a fresh and easy appetizer!

3️⃣ Tomato Sauce – Simmer them down with garlic, onion, and fresh basil for a quick and flavorful sauce. No need to peel, they’ll break down beautifully.

4️⃣ Freeze – Just toss them in a bag, freeze, and use later in soups, sauces, or stir-fries all year long.

5️⃣ Salsa Time – Dice them up with onion, cilantro, and lime for a garden-fresh salsa that’s perfect for tacos or chips.

🌱✨Don’t let those tomatoes go to waste—get creative and enjoy the flavors of summer! What’s your favorite way to use them? 🍽️

08/02/2024

⭐️Cinnamon Apple Old Fashioned Oatmeal⭐️

07/17/2024

⭐️Banana Nut Nice Cream⭐️

07/10/2024

⭐️strawberry and watermelon popsicles⭐️

06/07/2024

⭐️cold pasta salad with homemade ginger dressing⭐️

05/29/2024

⭐️Sautéd Brussel Sprouts⭐️

Questions/Comments. Let me know below.

💚

03/02/2024

⭐️Lentil Taco Recipe⭐️

For the grocery trip this weekend, put these ingredients on the list. Swipe for the recipe!

You won’t be disappointed. It’s packed with fiber, plant protein, and healthy fats.

Let’s make it a great day!👊🏽💫✨

09/15/2023

⭐️Summer Squash Inspo⭐️

The garden produced a ton of squash this summer. What version do you think you would enjoy the most?

1) pickled squash to serve with salads

2) Stir fried

3) Deep fried

Questions/Comments. Let me know below.

💚

05/15/2023

Why is there even a soup season?? We eat soup all year long in this house. 🤷🏽‍♀️ what about ya’ll?

Enjoy this easy recipe for a quick weeknight meal, and pack the leftovers for your lunch and the kiddos lunch box the next day.

Ingredients:
2 cups water
2 Tbsp olive oil
2 tsp vegetable base
1 celery stalk, sliced thinly
1 carrot, sliced thinly
1/4 cup onion, diced
1.5 cups raw spinach
1 large clove garlic, minced
2 cups egg noodles, uncooked
1/2 of a 16oz can of navy beans
salt and pepper to taste

Directions:
Cook 2 cups of noodles and set aside. Heat a pot on medium heat and add olive oil, onions, carrots, and celery and sauté 5 minutes. Add garlic, water, and vegetable base to the pot and stir. Bring to a boil and simmer 5 minutes covered. Add beans and spinach and simmer another 5 minutes. Remove from the stove. Add desired amount of broth and noodles to a bowl and enjoy.

Tip: Store the noodles and broth separately in the refrigerator to avoid the noodles absorbing all the broth.

Questions/comments? Let me know below.

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