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Eat Smarter, Live Better is a television show about nutrition. We are dedicated to helping people make better food choices and feel their best. The show is available on your local Comcast cable access station. We hope you enjoy our show. Meet your hosts: Dianne Scheinberg, MS, RD, LDN is the president and owner of Dianne B. Scheinberg and Associates, a nutrition counseling and consulting firm. (For education and employment information, click "credentials" in the sidebar). Dianne frequently provides seminars and workshops to corporations and communities on a variety of topics. She is a freelance nutrition and wellness writer. For individuals, Dianne provides counseling on how to achieve health goals, weight loss or improve medical conditions to maximum wellness, energy and quality of life. You can contact Dianne by: emailing her at dbsnutrition@aol.com or calling 617 257 3611 or visit her website (click "home" in the sidebar). Valerie Machinist, MS, RD, LDN is a Registered Dietitian and specialist in weight management and sports nutrition counseling. With over 8 years of experience in the fitness industry as a nutritionist and health educator, she has helped clients achieve weight management goals and develop healthy lifestyles. Valerie is dedicated to helping her clients in Boston live healthier lives by providing nutrition counseling to promote weight control, increased energy, enhanced athletic performance, and disease prevention. Valerie received her Master of Science in Nutrition and Public Health from Columbia University, and her B.S. in Nutrition from Cornell University. Contact information: P: 617.254.4388 E: valmachinist@yahoo.com Information from our show: Guests: Dr. Jamie Rishikof, clinical psychologist. Contact him at 781-237-4343 ext 1 or doctorjamier@aol.com. Michele Bredice Craemer, Power Pack Presentations Health and stress management expert www.powerpackpresentations.com mfcraemer@rcn.com 508 529 0193 Nancie Herbold, Ph.D., R.D. Chairperson of the Nutrition Department at the School of Health Studies, at Simmons College nancie.herbold@simmons.edu Recipes Tomato-Cucumber-Avocado Salad Serves 4-6 as a side dish Ingredients: Combine tomatoes, cucumber, avocado, red onion and parsley in a large bowl. Put lemon juice in a small bowl, and whisk in olive oil in a slow, steady stream. Add dressing to salad, and toss gently to coat. Season with salt and pepper. Black Bean Soup Makes about 8 cups (6 main-dish servings) Ingredients: Directions: Heat oil in a large, heavy saucepan. Add onion, celery and carrots, and cook until vegetables are starting to get soft, about 5 minutes. Add garlic and cook for one minute more. Add broth, water, beans, coriander, salt and red pepper to the saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Stir in sausage and sherry or vinegar and cook 2 to 3 minutes more or until heated through. Garnish with parsley if desired. Penne with chicken, artichoke hearts and sun dried tomatoes Ingredients: Cook penne according to package directions, omitting salt and fat. Reserve 1/2 cup of the cooking liquid. Heat olive oil in a large, non-stick skillet over medium-high heat. Add onions and salt, and cook for about 5 minutes, or until the onions begin to soften. Add garlic and cook for another minute, add sun dried tomatoes and cook for one more minute. Add the diced tomatoes, artichoke hearts and chicken, bring to a boil, reduce heat and simmer for about 3 minutes, or until heated through. Season with black pepper and add capers if desired. Add the reserved cooking liquid from the pasta and stir to combine. Bring to a boil and simmer for one minute. Serve with grated parmesan cheese. Chocolate-Banana Pudding Adapted from Mollie Katzen’s Vegetable Heaven Makes 6 servings. Ingredients: Melt the chocolate chips either in a double boiler or microwave oven (do it slowly at 50% power so the chocolate does not burn). Place the tofu and a handful of banana chunks in a blender or food processor and begin to puree (if you are using a hand mixer, mash the banana with a fork before placing in a bowl to be blended). Gradually add the remaining banana, processing between additions to make sure it whips smoothly. Add the vanilla extract, light brown sugar, salt, and raspberry vinegar, and continue to puree to blend in. Pour in the melted chocolate (it’s okay if the chocolate is still hot). Puree one more time until the pudding is very smooth and uniform. Taste the pudding and add more sugar if desired. Transfer the pudding to a container or serving dishes, cover tightly, and let chill at least 2 hours before serving. The pudding keeps well for several days in an airtight container in the refrigerator. Nutrition Information Per Serving: 222 calories; 4 grams protein; 9 grams fat; 35 grams carbohydrates; 0 mg cholesterol; 105 mg sodium.
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