01 Mar National Nutrition Month: Cookbooks Galore & A Wedding Gift
March is National Nutrition Month and last year I highlighted nutrition and exercise tips from top experts around the country. This year I wanted to come up with something especially creative, especially since this is the month before my brother marries Gena, a fellow registered dietitian and amazing cook. With that in mind, I decided to highlight one nutrition or cookbook a day (usually featuring a recipe) and each author was kind enough to donate a copy of their book (usually signed) to Gena. Also, just like you are reading this for the first time so is Gena. I kept this a surprise from her and the pile of books will be given to her at the end of the month as part of her wedding gift (pictures are forthcoming!). I figured my brother would benefit from the cookbook since Gena loves to cook and Gena loves building her cookbook and nutrition book collection. I can’t forget to also thank my brother Jack for unknowingly sending me the beautiful engagement photo by Natale Images. I think he totally forgot that I do out of the box things like this. Gena, I hope you enjoy your daily gifts and your new collection of cookbook and other fun nutrition books.
The first book I chose to highlight is Layne Lieberman’s Beyond the Mediterranean Diet: European Secrets of the Super-Healthy. As Gena is from a Greek background and Jack is from an Israeli background, I thought it was the perfect fit. This cookbook was a finalist at the Indie Book Awards and features 50 mouthwatering and nutritious recipes including these Turkey Breast Meatballs that Layne was kind enough to share with me.
Turkey Breast Meatballs
3 egg whites, lightly beaten
1/2 cup onions, finely chopped
1-1/4 pounds ground turkey breast meat only
1/2 cup Parmesan cheese, freshly grates
2 tablespoons fresh flat-leaf parsley, finely chopped
1/4 teaspoon garlic powder
1/2 cup plain, dry breadcrumbs
1 teaspoon freshly ground black pepper
1-1/2 teaspoons garlic clove, minced
1 tablespoon dried oregano (or 2 tablespoons fresh)
1 tablespoon dried basil (or 2 tablespoons fresh)
- Preheat oven to 450 degrees Fahrenheit.
- In a large bowl, thoroughly combine all ingredients. With clean, wet hands, form mixture into 10 meatballs by rolling between the palms of your hands. Place meatballs in a large baking pan with a small amount of water– just enough to coat the pan.
- Cook for 20 minutes or until done. Keep an eye on the pan and add water if needed.
- Serve with your favorite tomato sauce over whole-grain pasta.
*Chefs note: leave out the cheese if you prefer dairy-free meatballs
Nutrition information (per serving of 2 meatballs): Calories: 258; Total Fat: 6 grams; Protein: 39.6 grams; Carbohydrates: 11.2 grams; Sodium: 380 milligrams
Recipe from Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy by Award Winning Culinary Nutritionist Layne Lieberman, MS, RD, CDN