Ruth's Blog

Green Garden Living — All Year Long

2014-05-14_06-28-41_751You can eat healthy and have a positive influence on the environment! Consider growing your own vegetables, frequent a farmers market or buy direct from a local farmer.  Stock up in high season, so you can enjoy the bounty later in the year.

Today  in early February of  ’09, I enjoyed the harvest of ’08 with a squash and apple dish that’s truly delicious.  Butternut squash is one of my favorites and my mom grows a big patch of them every year. They store very well in a cool, dry place. Rotate them occasionally and be sure the stem stays on the squash. Four months after harvest, we’re still enjoying this seasonal favorite.

Plan ahead for new ways to go “garden” green.  Plant a backyard garden, share plot space with a friend or join a CSA (Community Supported Agriculture). Make green living part of your daily ritual by getting back to nature and enjoying natural home grown produce.

My mom gave me this recipe and exclaimed: “I can’t stop eating this dish—it’s like dessert.” I absolutely concur—and I think you will too.


Butternut Squash & Green Apple Bake

Delicious as a side dish with chicken, pork or pasta.

5 c. squash/sliced, butternut

4 c. apples, tart, sliced

¼ c. butter/melted

½ c. brown sugar

1 Tbsp. flour

1 t. salt

½ c. ground mace


Peel and slice squash/apples. Melt butter and brown sugar; stir in flour, salt and mace. Stir mixture into squash/apples. Bake at 350 for approx. 1 hr or until soft. Stir halfway through cooking process to distribute ingredients.


Squash–In The Spotlight For Fall

It’s definitely time to visit your local farmers market, if you haven’t already been a frequent visitor.

The markets are brimming with the best of the fall harvest and one of my favorites is butternut squash. I’m fortunate to have received a few fresh picks from my mom’s garden in rural Wisconsin.  You can identify butternut by it’s light creamy tan exterior color, characteristic hourglass shape and rich golden-orange interior. This fall favorite it filled with nutrients,such as beta carotene and is a good source of fiber.

Last night I cut the squash into eight chunks, removed the seeds and roasted the pieces at 375 degrees for about 45 minutes with a sprinkle of salt & pepper an drizzle of olive oil. We enjoyed it as a side dish with chicken spaghetti meal. Leftover pieces were refrigerated for today’s soup:

Butternut Squash Soup

2 tbsp. olive oil

¾ c onion, chopped

¼ c. red pepper, chopped

¼ c. green pepper, chopped

2 tsp cumin (more if you like it)

1 ½ t. fresh minced garlic

¼ t. white pepper

2 (14oz .) cans low sodium chicken broth (or homemade – if you have it)

2 c. cooked or make squash

¼ c. half & half (optional)

Hot pepper sauce to taste.

Brown onion and garlic in olive oil. Add red and green pepper and lightly sauté. Add remaining ingredients and heat. Your’re the cook – adjust seasonings as needed –

Just before serving add the optional half & half and heat to serving temperature (do not boil.) Sprinkle the desired amount of hot pepper sauce.

Serve with a slice of seasonal fresh local apples–We’re enjoying “honey crisp” in Minnesota right now!

To Your Health,


New Medicare Bill Passes—Dietitians Celebrate!

-New bill offers opportunity for expanded Medicare coverage for preventive medical nutrition therapy-


 As a registered dietitian, I’m joining my colleagues in a collective high-five today—the new Medicare bill passed yesterday! This means that we can now begin to approach more coverage for medical nutrition therapy services (MNT). Nutrition counseling has been proven to play a major role in preventing conditions such as hyperlipidemia, hypertension, obesity and diabetes.

  Read the rest of this entry »

Keep a Food Diary – and Keep at it!

Great news was released on Monday confirming the success rate of using a simple self-monitoring device that dietitians have been recommending for years—the food diary.  A new study by Kaiser Permanente’s Center for Health Research with 1700 participants found that those who kept a daily food record lost twice as much weight as those who didn’t keep records. The participants also followed a healthy eating regimen – the DASH Diet (Dietary Approaches to Stop Hypertension) as well as engaging in 30 minutes of moderate activity per day. They also attended regular support meetings. Weight lost averaged 13 pounds during the 6-month period.  The study was sponsored by the National Heart, Lung, and Blood Institute and will appear in the August edition of the American Journal of Preventive Medicine.


Read the rest of this entry »

Midwestern Floods–Food, Fluids & Families

The recent Midwestern floods have been devastating for many of my neighbors in surrounding counties.  Our home was unaffected, since we live on higher ground—less than a mile away from the mighty Mississippi in Minnesota. Only minutes down the road, disaster areas have been declared in Southern Minnesota as well as many counties in Iowa and nearby Wisconsin.


As families in river towns struggle to save their communities, we must be aware of the potential long term effects from the losses of these vital farm communities – from economic losses to environmental destruction. There will likely be a resounding effect on our food supply, considering the flooded areas are in the “bread basket” of our country. The immediate concern has been for adequate fluids, food and shelter. Read the rest of this entry »

Living Longer, Living Healthier?

Since the invention of penicillin and modern medicine, life expectancy has continually increased.  Last Thursday, June 12, The Washington Post reported the most recent results on life expectancy from the National Center for Health Statistics, which calculated average life expectancy for Americans at an all-time high of 78.1 years from 2005 – 2006. This is encouraging news that deserves a few comments and questions: Read the rest of this entry »

The Business of Translating Science


Nutrition and health has become prominent in the minds of consumers, while healthcare and businesses are searching for economical ways to help keep people healthy.  The role of nutrition and health communications is a vital piece of the puzzle—a virtual global positioning system.  Read the rest of this entry »

Creative Commons LicenseThis blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

via RSS RSS 2.0
via E-mail