Flagler Hospital's Dietary & Nutrition services team includes highly educated and experienced registered dietitians with expertise in all areas of nutrition.

"Every member of our team entered the field of dietetics because they wanted to make a difference," comments Clinical Nutrition Manager, Kathy Jennison, RD, LD/N. "Although our jobs at the hospital vary widely from critical care nutrition to counseling patients for diabetes or weight loss, among other specialized disciplines, we have all found our own way to make a positive impact on patients' lives. Our educational background and ongoing training ensure we provide nutritional care based on the latest research. Ultimately, our goal is to increase our patient's quality of life through healthy eating habits for a lifetime."

In celebration of national nutrition month, we asked our own registered dietitians at Flagler Hospital to give us THEIR favorite healthy recipes. There's something for everyone!

Lisa Hall, RD: Tomato and Basil Bruschetta Appetizer

Ingredients

6 roma tomatoes, diced

2 cloves garlic, chopped

2 cloves garlic, peeled

3 tablespoons olive oil

2 ¼ teaspoons balsamic vinegar

2 tablespoons chopped fresh basil

½ teaspoon kosher salt

¼ teaspoon fresh cracked pepper

8 slices Italian bread, cut about 1 inch thick or

2 tablespoons grated parmigiano-reggiano cheese

Directions

Whisk together chopped garlic, balsamic vinegar, salt, pepper, basil and olive oil. Add tomatoes and let sit for 20 minutes at room temp. Preheat your broiler. On a baking sheet, line up your bread and brown the slices on each side. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

Place the bread on a cookie sheet and top with tomato mixture.

Sprinkle on a little cheese. Serve immediately. Enjoy

Tip: Instead of using Italian bread, baguettes or ciabatta bread also work well for this tomato bruschetta recipe.

Holly Hancock, RD :White Chicken Chili

Ingredients

3, 15 to 15.5 ounce cans cannellini beans, rinsed and drained

2 ½ cups chopped cooked chicken

1 cup chopped onion (1 large)

1 ½ cups chopped red, green, and yellow sweet bell pepper (2 medium)

2 fresh jalapeno chile peppers, seeded and chopped

2 cloves garlic, minced

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon dried oregano, crushed

3 ½ cups low-sodium chicken broth

Shredded Monterey Jack cheese (optional)

Directions

In a 4-quart slow cooker stir together the drained beans, chicken, onion, bell pepper, jalapeno pepper, garlic, cumin, salt and oregano. Stir in chicken broth. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If desired, top each serving with shredded cheese.

Makes 6 servings. Nutrition Information per Serving: 422 calories, Total Fat 6 g, Carbohydrate 54 g, Fiber 13 g, Protein 38 g

Michelle Meis, RD

This is a great recipe that I picked up from the American Institute for Cancer Research. I love to make it on cold and rainy days.

Mushroom Barley Soup

3 Tbsp. olive oil

1 tsp. unsalted butter

1 large onion, chopped

2 medium carrots, peeled and sliced thin (like coins)

1 1/2 lbs. mushrooms, sliced

1/2 cup chopped shallots, including most of green stems

3 Tbsp. dry white cooking wine (optional)

1 tsp. dried thyme

1/2 tsp. dried oregano

5 cups reduced-sodium beef stock

3/4 cup pearl barley

Salt to taste

1/2 tsp. freshly ground black pepper

1/2 cup chopped fresh parsley, divided

1 small yellow bell pepper, chopped

Heat oil and butter in large pot over high heat. Add onions and carrots. Cook about 2 minutes, stirring frequently. Add mushrooms and shallots. Cook an additional 4 minutes, continuing to stir frequently, until onions and carrots soften and mushrooms wilt. Add wine, thyme and oregano. Reduce heat to low. Stir and scrape browned bits from the bottom, and cook an additional 5 minutes. Stir in stock, barley, salt and pepper. Increase heat and bring to a boil. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Stir in yellow pepper and 1/3 cup parsley, and simmer for about 3-4 minutes. Garnish with remaining parsley and serve.

Makes 6 servings. Per serving: 260 calories, 9 g total fat (2 g saturated fat), 34 g carbohydrate,
11 g protein, 6 g dietary fiber, 330 mg sodium

Kathy Jennison, RD: This vegetarian dish is fairly easy to prepare and is low in fat. The salt can be reduced further by using low sodium broth and/or omitting the added salt.

  • 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 1/2 cups sliced onion (about 1 large)
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 8 cups trimmed chopped black kale (about 3 bunches)
  • 1/2 cup organic vegetable broth
  • 8 ounces uncooked penne pasta
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon salt $
  • 1/2 teaspoon freshly ground black pepper

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.

2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Jeanne Kelley, Cooking Light
Nutritional Information

Amount per serving Calories: 324 ,Fat: 8g Saturated fat: 2.1g Monounsaturated fat: 4g Protein: 12g Carbohydrate: 54.7g Fiber: 7.3g Cholesterol: 6mg Iron: 3.5mg Sodium: 428mg Calcium: 242mg

Betty Willis, RD ..From DiabeticLivingOnline

Chicken Fettuccini Alfredo with Summer Vegetables

6 ounces packaged or fresh green beans

½ of a 9 ounce package of refrigerated whole wheat linguini

1 small yellow summer squash halved lengthwise and sliced

1 small skinless, boneless chicken breast half, cut into 1 inch pieces

½ of a 10 ounce carton Italian cheese and herb flavor cooking cream

2 tablespoons fat free milk

1. in a 4 quart pot cook green beans in boiling water 6 minutes, ,adding pasta and squash the last 3 minutes. Drain and return to pot.

2. Meanwhile, lightly coast a medium nonstick skillet with nonstick cooking spray. Cook chicken over medium-high heat 4-6 minutes or until chicken is no longer pink, stirring frequently. Reduce heat to low, add cooking cream and milk. Cook and stir until heated through.

3. add chicken mixture to cooked linguini mixture; toss to coast. Divide linguini mixture between 2 serving plates. Sprinkle with black pepper.

Michelle John, MSH, RD, LD/N

Magic Fruit-and-Veggie Cupcakes

Recipe courtesy Melissa d'Arabian for Food Network Magazine

Ingredients

  • Cooking spray (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tablespoon soy flour
  • 2 tablespoons wheat germ
  • 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 large egg
  • 1/4 cup packed light brown sugar, plus more for topping (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 2/3 cup plus 1 tablespoon whole milk
  • 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
  • 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)

Directions

Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.

Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended

Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.