On this week’s Carroll Hospital Health Chat, community nutrition educator Barb Walsh, R.D., discusses healthy school lunches. Check out the healthy recipes she selects each week!
Listen to the Carroll Hospital Health Chat live every Tuesday morning at 8:30 a.m. on WTTR AM 1470/FM 102.3!
We are in the height of summer grilling and picnic season. Warm summer evenings seem to call us outdoors at mealtime, and weekend barbecues and family picnics at the park are a wonderful way to spend time with family and friends. But picnic season doesn’t mean you need to abandon your healthy eating habits.
With an abundance of fresh local strawberries and blueberries, these frozen berry pops can be enjoyed all summer long. No special frozen pop molds needed, freeze them in paper cups!
These fruit kabobs take advantage of in-season fruits for a fresh summer dessert or snack, and kids will have fun making them.
These easy-to-make frozen treats are healthy and will impress any guest at your summer gathering.
How much water should I drink every day? It sounds like a pretty simple question; however, the answer may not be as straightforward as fitness magazines and people might suggest.
Don’t forget figs and dates are fruit too. This fig-date bread is made with half whole wheat flour and loaded with fiber and heart healthy nutrients.
As if fresh summer fruit salad isn’t delicious enough, try this interesting variation. This fresh fruit is served with a tangy salad dressing, and you can even incorporate mixed greens or a whole grain, like farro or quinoa, and make it a meal!
It’s never too early to start planning your healthy summer snacks and meals around Maryland’s abundant fruit and vegetable crops. According to the Maryland’s Best website, the strawberry harvest that begins in May provides us with our first taste of locally grown fruit.
This sweet and spicy version hits all the right notes for a new twist on salsa with the incorporation of fruit into a dip.