Changing to Better Serve the HIV Community

By: Caprice Brown, Director of Program Services

Since Food & Friends was founded in 1988, our primary goal has been to ensure we are meeting the needs of the Washington community. Starting with our original mission to provide meals to those living with HIV/AIDS, we’ve expanded to include services to children and adults facing cancer, the caregivers and dependents of clients, and individuals receiving hospice care. 

While serving these new populations, we have never forgotten the needs of those living with HIV and in 2012, we plan to better address the current needs of the HIV community by adjusting our eligibility requirements. These new requirements will more accurately reflect the needs of those who have been living with HIV for many years, including individuals who are aging with the disease.

In the past, our eligibility requirements for HIV clients were based primarily on their CD4 count – a measurement of the white blood cells (or T-Cells) that fight infection and are used to determine the strength of the immune system. While we will continue to track CD4 counts as a component of a client’s overall health, someone with HIV will no longer need to have a CD4 count within a specific range to be eligible for our services.

The removal of the CD4 count as a component of eligibility recognizes that with improvements in medicine, people are living longer with HIV/AIDS and, although they may have a higher CD4 count, they may be dealing with other HIV/AIDS-related illnesses which would necessitate their need for our services. So, instead of focusing on the CD4 count, we will consider the entire range of each client’s health and nutritional needs.

In order to receive services from Food & Friends you must be referred by one of our partners in the community. In the coming months, we will be reaching out to our referral partners to ensure they know about these changes so that we can continue to reach those most in need in our community.

This was a necessary change and we are happy to share the good news with the community. Your support throughout the years has made such growth possible.

National Nutrition Month®

MARCH IS NATIONAL NUTRITION MONTH^®. Created by The Academy of Nutrition and Dietetics, National Nutrition Month^® is a nutrition and education campaign focused on the importance of making healthy food choices and developing sound eating and physical activity habits.

This year’s theme, “Get Your Plate in Shape,” focuses on fruits, vegetables, whole grains, lean protein and low-fat dairy. By getting your plate in shape you can ensure that you, and your family, are eating well-rounded and healthy meals.

At Food & Friends, our Community Dietitians celebrate National Nutrition Month^® with staff challenges, games and by sharing fun and healthy recipes. This year, we want you to join in the celebration. 

Try our 31 Days of Healthy Living challenge. Each Monday, we’ll post a week of tips. Can you try them all? Let us know by sharing recipes, tips of your own and stories about the healthy choices you’re making this month.

31 Days of Healthy Living: Week 1

Welcome to our 31 Days of Healthy Living Challenge.

In honor of National Nutrition Month, we are sharing 31 easy and important tips which can ensure you're living a healthy and nutritious life-style. 

Continue to check back each Monday for the coming week's tips and on Thursday's for a great new recipe. Share your experiences, tips and efforts to complete the 31 Days of Healthy Living Challenge. See the full calendar.

THURSDAY, MARCH 1ST:

Start the Month off Right by Journaling

Each day, write down everything you eat and drink. This will put your intake into perspective so you can hold yourself accountable. Food journaling has been shown to double a person’s weight loss.

FRIDAY, MARCH 2ND

Take a Food Vacation Tonight

Spice up your Friday night with a chicken and brown rice Asian style stir-fry. Or, go Greek and make a salad with fresh tomatoes, red onion, cucumbers, olives, feta and light olive oil dressing

SATURDAY, MARCH 3RD

Give Your Plate a Little Color

It’s easy to eat a well-rounded meal if you make sure to have lots of color on your plate. ½ of your plate should be fruits or veggies, ¼ is for whole grains and ¼ is for lean protein. A cup of dairy is the perfect complement.

SUNDAY, MARCH 4TH

Build a Heart-Healthy Diet

Heart disease is the leading cause of death in the United States. Begin taking steps towards heart health by eating a diet low in saturated fat and sodium, and high in fiber and omega-3 fatty acids.

Client Cooking Class: Spirit of New Orleans

By: Morgan Davis, RD, LDN, Community Dietitian

This week, many people celebrated Mardi Gras, a time that has traditionally been known for splurging before the Lent season begins. Since most people recognize New Orleans as the quintessential place to celebrate Fat Tuesday, we decided to focus on Cajun-style cuisine in our fourth cooking class of this winter season.

When most people consider New Orleans, ‘healthy’ is not a word that typically comes to mind! However, Cooking Matters classes are about making delicious foods into nutritious foods – and we succeeded in making our Cajun menu healthy. 

Dessert First! We started with a commonly consumed New Orleans dessert – bread pudding.  To increase the nutritional value, we used semi-stale whole grain bread. Atiya helped mix the custard, which was made low in fat by whipping eggs with skim milk instead of cream. Warm and spicy nutmeg and cinnamon were added with a touch of vanilla and refreshing orange zest. The mixture was poured over the crusty bread and topped with raisins. We let our bread sit for an hour to soak and then baked it while Marsha mixed up a sauce made from honey and low-fat yogurt. The results were finger-licking good!

With dessert taken care of, we moved onto Jambalaya! Janell explained to the group that the holy trinity of Creole cooking consists of onions, celery and green peppers. Mark and Yasmeen showed off their amazing knife skills chopping the veggies. Tikanah added some heat and flavor with cayenne and dried herbs. Turkey sausage, tomatoes and garlic were then tossed into the pot. We let the jambalaya simmer and flavors combine into a warm and comforting masterpiece. While most jambalaya is served with rice, we introduced a wholesome grain that was new to most of the class; cooked barley was added before our delicious one-pot meal was served.

A good way to ensure that your meal is a healthy is to assess the amount of color on your plate. We brightened our meal with some Cajun-spiced greens. Janell demonstrated how to make a homemade Cajun blend which was mixed into sauteed mushrooms, red peppers and purple onions. Bright green kale was added and cooked until it started to wilt. Making sure not to overcook greens ensures that many of the nutrients will be retained.

Our last dish is a southern staple. I educated the class on the origins of shrimp & grits. Low-fat cheddar was added to cooked quick grits while we got started on the shrimp. Garlic was cooked over low heat to let the pungent flavor turn mellow as it infused through the oil. We then turned up the heat and added the shrimp.  The sizzling sound and smell of garlicky shellfish was a treat to our senses. Dianne helped mix in our homemade Cajun seasoning. Once the shrimp turned opaque, Flora tossed in the scallions she chopped and we topped our cheesy grits with our scrumptious spiced shrimp. 

The class agreed that although we altered some traditional recipes to increase the health benefits of our meal, we were still left with flavors worthy of a Mardi Gras Soiree! 

Vote Food & Friends "Best Place to Volunteer"

Each year, the Washington City Paper holds a Best of DC contest which picks the best restaurants, shops, bars, and much, much more. This year, please help Food & Friends win the great honor of "Best Place to Volunteer."

Volunteers are the heart of Food & Friends. Our services to children and adults in the region facing life-challenging illnesses would not be possible without their help in the kitchen, in our offices and on the road. This past year, more than 12,500 volunteers shared their time and talents with Food & Friends donating a total of 72,480 hours of service. Our delivery volunteers alone drove more than 75,000 miles making sure their neighbors in need had a nutritious meal.

Here are a few messages from the wonderful people who have volunteered with us: 

“We want to thank you for the opportunity to share a portion of our Thanksgiving in DC with your amazing organization. The positive energy and joy that emanates from your headquarters is truly inspiring. The genuine care and concern that your staff extended to us, as volunteers, was appreciated and the organization and flow of logistics, impressive! Please know that if the Flager family are ever in the DC area again, we would be honored to work with Food & Friends!” 

- The Flager Family from Florida 

“Please know that our experience was fulfilling, eye-opening and humbling. The service that your organization provides is critical to our community and you should be commended. We will without a doubt be back in the very near future to assist you again as we recognize the level of need and your reliance on volunteers to keep your work going. Please know that we are quite impressed with your organization and the work it does.” 

- New Group that Recently Visited Food & Friends

We love our volunteers and are so grateful for their support. We know you love spending time at Food & Friends so please vote for us as "Best Place to Volunteer."

VOTE NOW AT

http://www.washingtoncitypaper.com/bestofpoll/nominations/vote/731?year=2012

 

Fantastic Finger Foods for any Festivity

By: Morgan Davis, RD, LDN, Community Dietitian

Many of the football fans in the DC area have once again sworn off the game after another season watching our Washington boys fall short of the playoffs.  However, in the spirit of fun and competition, most of us found our way to the couch last Sunday evening and tuned into “the big game.”  The theme of the third cooking class in our Winter Cooking Matters series was foods that may be found at any super bowl party or other get-together with friends and family.  The challenge here was to increase the nutritional value of some of these common ‘finger foods.’ 

Chances are, if you make a meal from scratch as opposed to buying ‘pre-made,’ your version is not only going to be healthier, but much tastier.  This was our motivation for making pizza dough from scratch!  The class learned that yeast, much like people, eat sugar, and that the gases produced by the yeast is what causes dough to rise.  Tikanah had fun punching down our whole wheat pizza dough and Taloria helped divide the dough into 12 portions so that everyone in class could form their own mini calzone- each participant had their choice of sautéed onions, peppers, mushrooms and spinach to go inside with freshly-made, cheesy filling.  Just like that, we have healthy, veggie-packed calzones made with low-fat cheese and fresh-made, whole wheat dough- doesn’t that beat the pizza ordered from take-out?

Another classic food found at a football party is fried chicken.  Instead of greasy, heavy food, our goal was to create light and crispy chicken.  Beverly helped add some cayenne pepper sauce to our batter to make these finger-licking buffalo chicken tenders.  It should come as no surprise that there is no fryer in the kitchen at Food & Friends, so we baked our chicken strips in the oven.  To compliment our crispy tenders, the class expertly cut sweet onions into evenly-sliced rings.  We soaked the onions in buttermilk, and then tossed them in bread crumbs before baking to form a deliciously crisp final product. 

With the smell of cayenne pepper from the chicken tickling our noses, Laura demonstrated how to make a homemade ranch sauce that is packed with flavor and low in fat.  The cool and zesty taste of the ranch was the perfect compliment to our slightly-spicy buffalo tenders! 

So we had our crispy onion rings, tangy tenders, and hot and cheesy calzones all turning a nice-golden brown in the ovens.  Something for the plate was still missing though- color!  Marcia and Dianne helped slice some fresh veggies into the perfect size for dipping while Laura showed the class how easy homemade hummus can be.   This creamy creation made from chickpeas and tahini (sesame seed paste), paired with the crisp veggies, made the perfect replacement for chips and dip.  Now everyone in class is set to host a football-watching party in their own homes next season- maybe 2012 will finally be the year for our Washington Redskins!

Butternut Squash Mac & Cheese Bake

Sometimes, a hectic environment leads to a good idea. For example, last night I decided to make two different dishes: latkes and butternut squash mac and cheese. It was one of the more stressful cooking experiences of my life! I was baking, boiling, crying (I was chopping onions….okay….I was overwhelmed….) and burning myself. Two hours and a messy kitchen later I had two delicious dishes!

I was shocked that I created anything edible last night. Although, to an extent, it does make sense; when we are challenged we have the capability for the greatest growth and success. Last night, my creative juices were flowing and I created my new favorite dish: butternut squash mac and cheese bake. I adapted a recipe that my friend sent me earlier in the day. To be honest, I was skeptical of the combination but I have so much butternut squash at home that I thought why not give it a shot! Well, shot I did and hit the mark I did, as well!

What we have is a sweet, cheesy dish that is a hardy as mac and cheese. Try it out for yourself!

Ingredients

1 small butternut squash
12 ounces elbow macaroni
salt
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (I used 1%)
4 ounces Mozzarella cheese, shredded (1 cup)
4 ounces sharp cheddar cheese, shredded (1 cup)

2 eggs, lightly beaten

1 cup bread crumbs

Directions

1. Pre-heat the oven to 425 degrees. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet. Bake for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance. Scoop 2 cups of flesh from the squash and puree it in a blender or food processor. Reduce oven to 400 degrees.
2. Bring a large pot of water to a boil over high heat. Once it boils, add about a tablespoon of salt and the pasta. Cook the pasta until it’s tender. Drain and return the pasta to the pot.
3. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add the flour. Whisk constantly for 1 minute, then gradually whisk in the milk. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream. Add the cheeses, ½ teaspoon table salt, and the squash, stirring until the cheese melts.
4. Pour the sauce over the drained pasta and stir thoroughly. Stir in the eggs. Pour into 8x8 baking dish. Sprinkle with bread crumbs. Bake for 20 minutes or until bubbly. Remove and allow to cool for 10 minutes before cutting.

Comfort Foods with a Twist

By: Morgan Davis, RD, LDN, Community Dietitian

In the second meeting of this winter cooking class session, warmth and cozy feelings were the focus of our recipes.  We took comfort foods and added a healthy twist.  The class had verbalized the desire to learn how to cook pasta dishes- someone even suggested stuffed shells.  However, we like reaching outside the box to pair tastes, textures and colors that will bring our recipes to the next level- so we didn’t limit ourselves to simple spaghetti, but chose recipes that were loaded with color, taste and nutrition!

This time dessert came first- that is, the preparation of the dessert was the first item on our culinary agenda.  Laura demoed an easy way to cut and core Asian pears using just a paring knife.  Soon, all 15 participants were creating delicate pear slices that were tossed in a bit of maple syrup to bring out the naturally sweet pear goodness.  Tart cranberries were added and then everything was topped with a crumbly topping flavored with spicy, yet soothing ground ginger.  Preparing the Pear-Cranberry Crisp first allowed plenty of time for the pears to tenderize and the topping to become crisp and golden.

Next, I showed the class how to cut an eggplant length-wise to create long thin slices.  Instead of stuffed shells, the class was presented with a recipe for stuffed and roasted eggplants (or aubergine as they are sometimes referred).  While our eggplant slices tenderized, Flora and Joseph created a creamy ricotta-mozzarella filing, flavored with garlic, basil and oregano.  Kimberly and Taloria chopped some spinach for some bright green color.  Then everything was rolled up neatly in the softened eggplants, topped with a freshly-made tomato sauce and popped back in the oven. 

To answer the request for pasta, the next dish was anti-oxidant-packed butternut squash and kale pasta.  Velvety butter beans were added to provide a healthy dose of protein and parmesan cheese gave that extra savory, nutty flavor that helps this pasta qualify as a comfort food! 

To balance out a plate full of hot and creamy foods, Moroccan carrot salad was the last recipe to tackle.  How does a salad qualify as a comfort food you ask?  This particular salad was constructed from hearty carrots and jicama- a bulbous root vegetable that has a light, crisp flavor.  Yasmeen helped whisk together a dressing that included the warming flavor of curry and invigorating, freshly-squeezed lemon juice.  This salad was one of the class favorites and most agreed that though jicama was something they had never tried or even seen before, this vegetable would find a place on their next shopping list!  Hopefully next week’s class will also bring about some firsts and new favorites!

The Words of a Child

Children are supposed to be carefree. But, for a child who is chronically ill or living with an ill parent, the world is much different.

As part of our mission, we not only deliver meals to the client, but we also support all caregivers and dependent members of the household. We know that a family struggling with health and usually financial issues will always find a way to care for their children first; we make sure that feeding them is no longer a burden. Last year, nearly 500 children received meals from Food & Friends, thanks to your support.

Recently, we received a note from a 10-year old living with her grandmother. Her words best express how your support of Food & Friends makes life better.