National Nutrition Month

March is National Nutrition Month and this year’s theme is all about discovering what healthy eating looks like for you. Registered dietitian Sue Mah joined us to share a couple of her favourite recipes.

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Sweet Potato & Ginger Soup 

**NOTE: This is the REVISED RECIPE

Ingredients

6 cups (1.5 L) sweet potatoes peeled and cubed (about 3 large)

3½ cups (875 mL) chicken broth

1 Tbsp (15 mL) fresh ginger root minced or grated

¾ cup (180 mL) local Ontario milk

¼ cup (60 mL) lime juice

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

¼ cup (60 mL) toasted sliced almonds

¼ cup (60 mL) chopped fresh coriander

Directions

• In large saucepan, bring potatoes, chicken broth and ginger to boil.

• Reduce heat, cover and simmer 15 to 20 min or until potatoes are tender. Transfer to food processor; purée until smooth.

• Return to saucepan over low heat; whisk in milk, lime juice, salt and pepper and heat through.

• Ladle into bowls; sprinkle with almonds and coriander.

Chicken Lettuce Wraps

Serves: 6

Ingredients

4 to 5 Tbsp hoisin sauce
2 Tbsp light soy sauce
2 Tbsp rice wine vinegar
1 tsp sesame oil
1 tsp cornstarch
1 pound ground chicken (or diced chicken breast)
2 teaspoons canola oil
1/2 onion, diced
2 carrots, diced
1 8-ounce can water chestnuts, drained and diced
3 cloves garlic, minced
1 Tbsp ginger, minced
1 head Bibb, Boston or romaine lettuce
Red pepper, julienned (for garnish)
Green onions, julienned (for garnish)

Directions

• In a small bowl, mix the hoisin sauce, soy sauce, rice wine vinegar and sesame oil. Whisk in cornstarch. Set aside.

• Heat 1 tsp of canola oil in a frying pan over medium heat. Add the ground chicken and crumble it with a spoon or spatula as you are cooking it. Cook for about 8 minutes or until the internal temperatures reaches 165 F. Transfer the cooked chicken to a clean bowl.

• Heat 1 tsp of canola oil in the frying pan. Add the onions and carrots, and cook until tender. Add water chestnuts, garlic and ginger. Cook for about 30 seconds.

• Add the chicken back to the pan. Stir in the sauce and continue cooking until the sauce begins to bubble and the chicken is thoroughly coated with sauce.

• Gently separate the lettuce leaves. Wash and pat the leaves dry. Place a large spoonful of the chicken mixture in the centre of the lettuce leaf. Garnish with red pepper and green onions. Enjoy!