Tag Archives: fruit

Fruit Lables

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Talking Fruit

How to de-code the information on those little stickers
By Marion Owen, Fearless Weeder for PlanTea, Inc. and
Co-author of Chicken Soup for the Gardener’s Soul

While unpacking groceries, you pull out the bag of apples and decide to eat one then and there. You take it over to the sink, wash it off and — with some effort — peel off the little sticker. Pausing to look more closely at the sticker you wonder, “What do those numbers mean?”

As much as we may dislike them, the stickers or labels attached to fruit do more than speed up the scanning process at the checkout stand. The PLU code, or price lookup number printed on the sticker, tells you how the fruit was grown.

As reported by Maria Gallagher, in the June 26, 2002 issue of the Philadelphia Inquirer, by reading the PLU code, you can tell if the fruit was genetically modified, organically grown or produced withchemical fertilizers, fungicides, or herbicides.

Here’s how it works:

For conventionally grown fruit, (grown with chemicals inputs), the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered (GM) fruit has a five-numeral PLU prefaced by the number 8. For example,

A conventionally grown banana would be:
4011

An organic banana would be:
94011

A genetically engineered (GE or GMO) banana would be:
84011

The numeric system was developed by the Produce Electronic Identification Board, an affiliate of the Produce Marketing Association, a Newark, Delaware-based trade group for the produce industry. As of October 2001, the board had assigned more than 1,200 PLUs for individual produce items.

Incidentally, the adhesive used to attach the stickers is considered food-grade, but the stickers themselves aren’t edible.

Do you REALLY know what’s in your dinner?

Today, 7 out of every 10 items on grocery stores shelves contain ingredients that have been genetically modified. In other words, scientists are using new technology to transfer the genes of one species to another, and these altered foods are in the market stream. And yet many scientists have concerns about the safety — to people, wildlife and the environment — of this process. That’s why consumers in Asia and Europe are demanding that their food be free of genetically modified ingredients.

To learn more about food safety, GM (genetically modified) foods and what’s wrong with them, and what you can do bring about changes:

Honey Mustard Dill Chicken

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I officially made it through the first week of school without any major problems. Adjusting to the extra work is harder then I thought, but it is all falling into place. I have managed to walk with my dog a mile every day. Tomorrow is the 1st, and I have planned to extend the walk to 2 miles! I have been doing the 1 mile walk for 2 weeks now, so I think I am ready to up the distance. I will take it easy, and of course have my phone, in case there are any problems. I am so happy with the progress I have made so far. I finally broke the 280 mark, my weight is down to 278. That is down 32 pounds from when I got home from the hospital January 6th. I have officially been free of alcohol, cigarettes, salt and caffeine for 122 days. Hard to think back to just one month ago, I could barely get down the driveway to the mail box. It is amazing what a difference good nutrition, good doctors,  positive attitude and a spiritual foundation can make! 

I have fallen behind on posting here, but I also have fallen behind on making fun food. Have to admit there have been a few nights of salads, and bowls of fruit. 

This meal however was super yummy, and pretty easy! 

Ingredients for 2 servings:

8oz boneless skinless chicken breast tenders

1tbsp Honey mustard

1 tbsp dill 

1tbsp greek yogurt

1 cup White rice

1 cup Summer squash slices

Mix the greek yogurt, dill and honey mustard together and coat the chicken tenders. Place in covered container in fridge and let flavors mingle for about an hour.

Pre-heat oven to 375° place chicken tenders on a baking sheet and bake for 30-45 min depending on size, turning once. Always cook chicken until there is no pink left in the middle.

The rice is just prepared as indicated on package, and topped with spray butter and pepper. The Summer squash is sliced about 1/2 inch thick and grilled in a skillet that has been sprayed with butter flavor cooking spray. I love the flavor of summer squash so I choose not to season them, just let the natural grilled flavor come through. This is one easy, healthy and low calorie meal.

Adventure Trying to Eat Out

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Had a busy day, out and about yesterday. Got lots of laundry done, Mrs. Geneva showed me where the Habitat for Humanity thrift store was, as well as the library. While we were in Covington we stopped at Piccadilly for lunch. The thought was that since this was a place that had a cafeteria style, you pick and choose the pieces of the meal you want, it should good choices of food for me to eat there.  Think again. Upon arriving the food smelled great, and the variety was wonderful. I went straight to the vegetable section to see what they had to offer, a lovely colorful array for choices, red potatoes, broccoli, corn, carrots, Lima beans, green beans.

I immediately notices that all the vegetable choices were all rather juicy looking pans. Now of course this could be from sauces, or just water and natural condensation from a steaming process, so I had to ask how they were prepared. Turns out most of the vegetables were cooked in a bacon base, and the others were cooked in a butter base. None of them were just steamed without any sauces or butters. So I explained to the woman that I am on a very low salt diet and need just plain vegetables with out any seasoning or sauces. She proceeded to shake her head and just plainly say “Well you best just go down to the salad then”. No offer to see if they could possibly steam me some thing, not a shred of interest in accommodating my needs, just a direction away from her section. 

So I proceeded down to the salads at the end. Now mind you, this is not a salad bar, this is a bin of lettuce and a bin of tomato and they put up a line of  little side dish bowls with a touch of lettuce 2 slices of tomato and then sprinkle with shredded cheese and bacon bits. Well again I can not just grab and go with cheese and bacon. So I ask this lady if it would be ok to get a little plate with 2 servings of just the lettuce and tomato, no cheese or bacon. She was nice and did this for me without hassle. I also noticed some little fresh fruit bowls, made sure they weren’t canned fruit in a syrup, and added them to my tray. They had no low sodium options for dressing, and you would have thought I was speaking Japanese when I asked if they just had plain vinegar, so i grabbed a couple lemon wedges from by the tea and called it a meal.  I grabbed a root beer at the end of the line, since it was the only non-caffeinated choice other than water. This little lunch cost me $7.50.

Lucky for me, I had a container Planters Nut-rition mixed nuts and some Trader Joe’s Plantain Chips in the car. So I topped my lettuce with a handful of those and my squeezed lemon and it made a tasty salad in the end. 

Now I don’t want this to discourage anyone into thinking that you can’t eat out and enjoy a meal with friends. You can! I had food that was needed to fuel my body for the rest of the afternoon, we had great conversation, we even ran into another member of our kingdom hall and had a nice talk with him as well. All in all it was a nice lunch. 

The lesson in all of this experience is the importance of asking questions, and not being afraid to find out how things are prepared.  I like to think of it in the same way as someone who has allergies, you would not take a chance that something was prepared with an ingredient that could send you into an allergic shock would you? In addition, just as someone with allergies would carry an Epipen, or a diabetic may have to take their Insulin with them when they go out, I like to make sure I have no salt snacks in my purse or car. This way I am never stuck without options of things to eat. To me it is no different, this is a part of my medical process, my food is a key ingredient in my recovery and is as valuable as any of my prescriptions. 

 

 

Getting a Little Nutty

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i wanted to do something a little crunchy but a little sweet with my fish. So i started the search for ideas, and thanks to http://www.hearthealthyonline.com/ I found the perfect direction. I always have a variety of nuts on hand. I love to cook and snack with unsalted almonds, cashews, pistachios, hazelnuts, pecans….the list is endless. I also love a good mixture of nuts and dried fruits, such as the new Planters Nut-rition mixes. 

NUT-rition Heart Healthy Mix (Planters)

 

So what is not to love about a Hazelnut crusted Halibut with a warm berry sauce? I adjusted the recipe a little bit, and instead of using melted butter to dip the fish for crusting, I used a coat of butter cooking spray. I used a mix of organic frozen and fresh blueberries to make the sauce and replace the sugar with Splenda. This lowers the empty calories a little more. 

Ingredients

  • 4 4 – 6 ounces halibut fillets
  • Nonstick cooking spray
  • 2 tablespoons margarine, melted, but not hot
  • 3/4 cup finely chopped hazelnuts
  • 1 cup frozen mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
  • 1/2 teaspoon sugar

Directions

Preheat oven to 400 F. Thaw fish if frozen. Rinse fish; pat dry with paper towels. Spray a 15x10x1-inch baking pan with nonstick spray; set aside. In a shallow dish place margarine. In a second shallow dish place chopped hazelnuts. Dip fish in melted margarine. Coat both sides of fillets with nuts. Place coated fillets on prepared pan.

Bake for 8 to 10 minutes or until fish begins to flake when tested with a fork.

While the fish is roasting, puree the berries in a blender or a food processor. Pass the puree through a strainer to remove the seeds. Stir sugar into strained sauce. If desired, place the strained sauce in a small saucepan. Cook and stir over low heat until sauce is warm. Serve the sauce chilled or warmed with the fish

Source: http://my.hearthealthyonline.com/recipe/seafood/northwest-roasted-halibut/