For Health ZEST

March is National Nutrition Month®

Nutrition Services invites you to celebrate this year’s theme, Fuel for the Future during National Nutrition Month. Our eating habits are key for our well-being and good nutrition can help ensure a healthy future. During the month of March, and always, we are encouraged to:

 Eat with the environment in mind: Grow some of your food at home, add more plant-based meals, buy seasonal food.

 Schedule an appointment with a registered dietitian nutritionist (RDN): Learn personalized information to meet your health needs.

 Save money: Do so by meal planning and creating a shopping list. Check your pantry and refrigerator to see if there are any more meals you can cook-up.

 Eat a variety of foods from all food groups: Avoid fad diets. Try cultural foods and eat foods in different forms (canned, steamed, baked, frozen, dried). Keep adding color to your plate, by adding a variety of fruits and vegetables to your meals.

 Make tasty foods at home: Try to have more meals at home with family and friends.

For more information on National Nutrition Month® visit here.

Zucchini and Leeks with Walnuts

Serving Size: 6

Ready in: 20 minutes

Recipe link

Ingredients

 2/3 cup Walnuts chopped

 2 cloves Garlic minced

 2 tablespoons Lemon Juice

 2 tablespoons Olive Oil divided

 1 teaspoon Salt

 1/2 teaspoon Black Pepper

 2 stalks Leeks white and pale-green parts only, cut into half-moons

 2 Zucchini cut into half-moons

 1/2 cup fresh Parsley chopped

Directions

1. In a dry skillet, toast walnuts over medium heat. Stir often and cook until fragrant, about 5 minutes. Transfer nuts to a large bowl.

2. Add garlic, lemon juice and half the olive oil to the walnuts. Stir well, seasoning with salt and pepper.

3. In the same skillet, heat second half of the oil. Add vegetables and cook until tender, for 8–10 minutes. Stir occasionally.

4. Transfer vegetables to the bowl of dressed walnuts. Add parsley and toss gently to combine.