MyFoodMyHealth Newsletter Volume 1, Issue 3

In this issue:

  • Succulent and Smoky Ribs for Your Next Outdoor Gathering
  • Packing a Safe Picnic

  • A Note from Our Chief Nutrition Advisor: Naturally Nutrient Rich?

  • In the Kitchen with Lorna Sass

  • Recommended Reading: Whole Grains Every Day, Every Way by Lorna Sass

Succulent and Smoky Ribs for Your Next Outdoor Gathering


There are few foods that say summer gathering better than barbecued ribs. Our MyFoodMyHealth chef, Nathan Donahoe, has created a mouthwatering recipe for oven-baked ribs that's delicious and healthy. The smoky, rich flavor will keep everyone at your next picnic, potluck, or backyard party satisfied. Make them ahead and you'll have more time to enjoy with your guests! Try a sample recipe now.
Forget About Em Oven Baked St. Louis Ribs with Smoky and Sultry Barbeque Sauce 


Packing a Safe Picnic

You've prepared lots of healthy and delicious food for your next summer picnic. Make sure your friends and family stay healthy at your next outdoor gathering by following some of these simple food safety tips. They will help prevent food borne illnesses from improperly handled food. 

Safe Cooler Tips:

  • Keep cold foods and beverages refrigerated until you are ready to pack your cooler. Keep your cooler chilled. Meat, fish, poultry, and cheese should be chilled below 40 degrees Fahrenheit. Potentially harmful bacteria begin to multiply between 40 and 140 degrees Fahrenheit.
  • Transport your cooler in the car, not in a hot trunk and keep it in the shade. Replace ice often. 
  • Use a separate compartment or cooler for beverages. Each time you open the cooler you are letting cold air out and warming up the food inside. 
  • Pack your cooler as full as possible with the items you will eat first on top. This will keep it colder longer and limit your need to take foods in and out of the cooler.  

Safe Grilling Tips:

  • Clean your hands and any utensils, plates, and cooking surfaces before handling food.
  • Only take food out of the cooler that you will cook immediately.
  • Transfer grilled meat onto a clean plate or platter. Never place cooked meat on a plate that has held raw meat.
  • Fully cook your meat. The USDA recommends you cook hamburgers and ribs at 160 degrees Fahrenheit. Cook ground poultry at 180 Fahrenheit. For added safety, use a quick read food thermometer to be completely accurate.
  • Never reuse marinades that have come in contact with raw meat, chicken, or fish.  

A Note from Our Chief Nutrition Advisor: Naturally Nutrient Rich? 

There's an abundant crop of "nutrient scores" that rate the nutritional value of foods. Descriptors such as "super foods" have been popularized in recent years based on these ratings. The term that resonates with my taste buds is "naturally nutrient rich" (NNR). This science-based lingo evolved to describe foods that have a high nutrient: calorie ratio. Sixteen key nutrients including Vitamin A, C, E, B-vitamins, zinc, calcium, monounsaturated fats, fiber, and others were identified and foods ranked based on their NNR index. And it is no wonder that whole foods such as fruits, vegetables, legumes, whole grains, nuts, and seeds received top "naturally nutrient rich" ratings. Nature provides us with a delicious banquet of naturally nutrient rich foods in the summer months, so, go ahead and enjoy the full flavor tastes of seasonal delights! 
Kathie Swift is the chief nutrition advisor for MyFoodMyHealth. Read her biography

Who's in the Kitchen: Lorna Sass

Contributing chef Lorna Sass is a leading authority on vegan and pressure cooking and an award-winning cookbook author, food journalist, and food historian. Her works include: Whole Grains Every Day, Every WayLorna Sass' Complete Vegetarian KitchenLorna Sass' Short-Cut VegetarianThe New Soy CookbookThe New Vegan Cookbook (nominated for the James Beard Award in the healthy cooking category), The Great Vegetarian Cooking Under PressureThe Pressured Cook, and Pressure Perfect. She is also a widely published food writer whose articles have appeared in The Washington PostThe New York TimesFood & Wine,Natural Health, and the Los Angeles Times syndicate. When she needs a break from cooking and writing, she enjoys many interests including travel, photography, jazz, theater, cabaret, and the life and lore of New York City.

Recommended Reading: 
Whole Grains Every Day, Every Way

What exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? There is a fantastic range of whole grains now available, from amaranth and teff to Chinese black rice and quinoa. In this book, Lorna demystifies them all with a thorough grain-by-grain primer followed by more than 150 contemporary recipes. This book is a must read for meat-eaters and vegetarians alike.


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