Nutrition & Food
Our
nutrition & food programs help Saratoga County residents to
achieve and maintain a healthy weight, promote
health, and prevent disease through workshops on healthy eating and cooking. Programs
such as Strong Women Healthy Hearts and Dining with Diabetes strive to reduce
the incidence of heart disease and diabetes.
Food
preservation classes are offered during the growing season to provide the
latest recommendations for safe home food preservation.
Community
groups, such as libraries, civic groups and senior centers, can request a
program on a specific topic or choose from a menu of topics. Programs vary in
length depending on the needs of the group. Call for
personalized answers to all your nutrition and food questions.
Click here for a list of Food & Nutrition Class Offerings.
February's Tip is from Colorado State University Extension. It's a great article, not just for athletes but for everyone. Nutrition and the Athlete from Colorado State University Extension
You can vary this recipe by using whatever vegetables you have on hand (fresh, frozen, or canned)!
Ingredients
-
1 pie crust (baked, 9-inch)
-
1 cup vegetables (chopped, broccoli, zucchini, or mushrooms)
-
1/2 cup cheese (shredded)
-
3 eggs (beaten)
-
1 cup milk or non dairy milk
-
1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Directions
- Wash hands with soap and water.
- Preheat the oven to 375 °F.
- Shred the cheese with a grater. Put it in a small bowl for now.
- Chop the vegetables until you have 1 cup of chopped vegetables.
- Cook the vegetables until they are cooked, but still crisp.
- Put the cooked vegetables and shredded cheese into a pie shell.
- Mix the eggs, milk, salt, pepper, and garlic powder in a bowl.
- Pour the egg mix over the cheese and vegetables
- Bake for 30-40 minutes, or until a knife inserted near the center comes out clean.
- Let the quiche cool for 5 minutes before serving.
Source:
Pennsylvania Nutrition Education Network
Dried fruit and sage combine to give this whole grain dish a flavor of fall, but you can enjoy it any time of the year!
Ingredients
-
2 sprays of canola cooking spray
-
1 onion (medium, chopped)
-
1 celery stalk (small, ends trimmed and chopped)
-
2 cups rice (brown, uncooked)
-
2 1/2 cups water
-
2 cups vegetable broth reduced sodium)
-
1/4 cup raisins (dark)
-
1/4 cup apricots (dried, chopped) walnuts (1/4 cup, chopped, optional)
-
1 teaspoon sage (dried)
-
2 teaspoons sage (fresh, chopped)
salt (to taste, optional)
Directions
- Wash hands with soap and water.
- Spray the large skillet with canola cooking spray. Heat skillet over medium heat.
- Sauté onion and celery until tender, about 5 minutes. Add brown rice and sauté for 5 minutes.
- Add water, broth, raisins, and apricots; heat to boiling. Reduce
heat to low, cover and simmer until rice is tender and liquid is
absorbed, about 50 minutes.
- Stir in walnuts if desired, sage, salt and pepper.
- Transfer to serving dish. Garnish with fresh sage and serve immediately.
Source:
Diet & Cancer
American Institute for Cancer Research
Last updated January 31, 2024