Did you know that March is Nutrition Month in Canada?
Dietitians of Canada kicks off their annual Nutrition Month campaign with a rallying cry to Take the Fight Out of Food. Whether the ‘food fight’ is with themselves or with others, dietitians want to remind Canadians that eating should be joyful, not a source of everyday frustration and confusion! Throughout March, dietitians across Canada will host events in their communities, on social media and in their workplaces to help Canadians improve their relationship with food, no matter what the struggle. Click here to find out more.
On March 15, let’s celebrate Dietitians Day, a time to celebrate the contributions of dietitians in our lives. Working with schools, community programs, policy makers and with the food industry, dietitians help us make healthier food choices everyday.
I wanted to do all I could to spread the good word, so passing along this delicious Spiced Yogurt Chicken Tikka recipe will hopefully take the ‘food fight’ out of your day…
A 2015 Tracking Nutrition Trends survey revealed that Canadians struggle with five common ‘food fights’, including:
- Food Fads: How do I know which nutrition information to trust?
- Digestive Woes: What’s causing all this gas?
- Picky Eating: Why is family mealtime such mayhem?
- Eating and Stress: Why do I always turn to food when I’m stressed?
- Managing a Condition (e.g. diabetes): How can I manage my diabetes?
Join Canadians this Nutrition Month and pledge to Take the Fight out of Food at www.NutritionMonth2017.ca. On the website you can also find tips, recipes and ideas to win your food fight as well as more information about how you can get involved in Nutrition Month 2017 and download the Dietitians of Canada’s free recipe app Cookspiration.
- 1-½ cups (375 mL) plain yogurt, divided
- 3 tbsp (45 mL) tikka, tandoori or other mild curry paste
- 1 tsp (5 mL) grated lime zest
- 1 lb (500 g) boneless skinless chicken breast, cut into thin strips
- 1 tbsp (15 mL) butter 1 onion, thinly sliced
- 3 cloves garlic, minced
- ¼ tsp (1 mL) salt
- 1 sweet red pepper, chopped
- 2 cups (500 mL) no-salt-added canned diced tomatoes
- 2 tbsp (30 mL) cornstarch
- 1 cup (250 mL) frozen green peas, thawed, or chopped green beans
- ½ tsp (2 mL) ground cumin
- 2 tsp (10 mL) freshly squeezed lime juice 2 tbsp (30 mL) chopped fresh cilantro
- 2 cups (500 mL) hot cooked brown rice
- In a bowl, combine ¾ cup (175 mL) of the yogurt, the tikka paste and lime zest; add chicken and stir to coat well. Let marinate at room temperature for 10 minutes or cover and refrigerate for up to 4 hours.
- In a large skillet, melt butter over medium heat; sauté onion, garlic and salt for 3 minutes or until starting to soften. Add sweet red pepper and sauté for 3 minutes or until softened.
- Stir in tomatoes and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
- Sprinkle cornstarch over chicken mixture and stir to combine. Add to skillet with peas, stirring well. Simmer, stirring often, for about 10 minutes or until chicken is no longer pink inside and sauce is thickened.
- Meanwhile, in a small bowl, whisk ground cumin, lime juice and cilantro into remaining ¾ cup (175 mL) yogurt. Serve chicken in sauce on rice, topped with yogurt.
Dietitians of Canada is the professional association for dietitians, representing 6000 members at the local, provincial and national levels. The Nutrition Month Campaign has been led by Dietitians of Canada for over 30 years. For more information, visit www.dietitians.ca.