New Client Menu to Showcase Plant-Based Meals, Enhanced Breakfast Options and Whole Grains

Good nutrition is critical in helping clients feel better, manage their illness and cope with the side effects from harsh treatments and medications. We stress variety and flavor in every meal because appetites tend to be suppressed by illness, and even the best food is only good when eaten.

One way we add variety is by changing up our menu. Our Freshly-Prepared Meals Program follows a 6-week menu cycle—each cycle extends over a six-month period and menu items are only repeated four to five times.

We recently launched our new menu which is dishing up more plant-based meals, enhanced breakfast options and whole grains.

Plant-Based Meals

We are constantly working to offer more fresh fruits and vegetables to clients. Focusing on inclusion of deeply colored fruits, vegetables and whole grains ensures a nutrient-dense diet protective against heart disease, cancer and diabetes. On this new menu, we offer fresh spinach salads, baked vegetables with soy pasta, butternut squash ravioli and chickpea pesto with tomatoes and mushrooms—just to name a few. For our clients, these plant-based meals allow for better support of their immune systems, and give the ability to fight off infections by providing adequate amounts of necessary vitamins and minerals.

Enhanced Breakfast Options

We are starting the day out right by providing breakfast items that are denser in vitamins and minerals and more nutritionally balanced. Our clients will start seeing more protein items like dairy, eggs and peanut butter. A robust breakfast helps with focus throughout the day, improving overall energy levels, as well as maintaining a healthy weight.

Whole and Ancient Grains

Whole and ancient grains are taking the spotlight during lunch in this menu cycle. Whole grains are protective against cardiovascular disease, diabetes and promote overall gut health. The ancient grains we offer on the menu, such as wheatberries or quinoa, provide additional value by adding protein to the meal. Because whole grains are high in fiber, these enable our clients to keep their cholesterol levels in check. For example, many HIV/AIDS medications can cause dyslipidemia or imbalanced blood fats. Routine fiber consumption prevents digestion of all fats thereby improving cholesterol and overall lipid levels.

From Our Kitchen to Yours: Whole Wheat Couscous with Sun-Dried Cranberries & Walnuts

Happy National Nutrition Month^®! This month is completely dedicated to nutrition and, thanks to our Registered Dietitians, we’ll be sharing healthy life-style tips through our 31 Days of Healthy Living Challenge.

One tip is to include whole grains in your diet. Grains, especially whole grains, are an essential part of a healthy diet. Grains are also naturally low in fat and have been linked to a lower risk of heart disease, diabetes, certain cancers and other health concerns.

Challenge yourself to include more whole grains in your diet by trying this recipe for Whole Wheat Couscous with Sun-Dried Cranberries & Walnuts. This light salad makes a healthy snack or it can be paired with roasted chicken or salmon for a nourishing entrée.

Serves 6 to 8

Ingredients:

¼ cup olive oil
1 cup finely diced red onion
1 15-ounce can garbanzo beans, drained and rinsed
¾ cup sun-dried cranberries
2 tablespoons fresh lemon juice
3 cups low-sodium chicken broth (or vegetable stock if desired)
2 cups whole wheat couscous
1 cup coarsely chopped walnuts
3 tablespoons fresh chopped parsley
4 tablespoons fresh pomegranate seeds (optional)

Preparation:

Heat oil in a medium-size stock pot over medium-high heat. Add onions and sauté until very tender, about 8 to 10 minutes. Add garbanzo beans and cranberries and stir for 1 minute. Add lemon juice and broth and bring to a boil. Mix in couscous and stir gently for 30 seconds. Cover pot, remove from heat entirely, and let stand for 10 minutes.

Using a fork, fluff up couscous. Mix in walnuts and parsley and season to taste with salt and black pepper. This salad can be served warm or cold.

Garnish with pomegranate seeds, if desired, and drizzle with extra-virgin olive oil.

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 to ensure you're living a healthy and nutritious life-style.

Continue to check back each Monday for the coming week's tips. Share your experiences, tips and efforts to complete the 31 Days of Healthy Living Challenge on our blog, Facebook and Twitter. See the full calendar.

FRIDAY, MARCH 1ST

Start March off by Journaling

Write down everything you eat and drink to put your intake into perspective and hold yourself accountable! Food journaling has been shown to double a person’s weight loss success!

SATURDAY, MARCH 2ND

Get Your Plate in Shape
Add variety and color to your meals by making half your plate fruits and vegetables, choosing lean proteins, eating half your grains as whole grains, and switching to fat-free or low-fat dairy products.

SUNDAY, MARCH 3RD
Choose Whole Grains

Whole grains are a better choice than white or refined grains because they provide more fiber and help reduce the risks of many chronic diseases. Read food labels to ensure that the first ingredient says whole wheat, brown rice, or whole grain flour.


Don’t forget to submit a recipe for our 25th Anniversary Recipe Contest. Submit a recipe for a soup, salad or entrée and your recipe may be featured on our menu for clients facing HIV/AIDS, cancer and other life challenging illnesses.