{"id":7666,"date":"2022-03-22T11:09:48","date_gmt":"2022-03-22T14:09:48","guid":{"rendered":"https:\/\/tridentnewspaper.com\/?p=7666"},"modified":"2022-03-22T11:09:48","modified_gmt":"2022-03-22T14:09:48","slug":"health-promotion-sloppy-joes-mark-nutrition-month","status":"publish","type":"post","link":"https:\/\/tridentnewspaper.com\/fr\/health-promotion-sloppy-joes-mark-nutrition-month\/","title":{"rendered":"Health Promotion: Sloppy joes to mark Nutrition Month"},"content":{"rendered":"

Healthy sloppy joes to mark Nutrition Month<\/b><\/h3>\n

By PSP Health Promotion Halifax<\/b><\/p>\n

March is Nutrition Month and this year dietitians across Canada are coming together to help ensure your future is healthy. The theme this year is \u201cUnlock the Potential of Food: Ingredients for a Healthier Tomorrow<\/i>\u201d. The campaign focuses on the key \u2018ingredients\u2019 needed for a sustainable food system for a healthier tomorrow.\u00a0 Namely food security, literacy and sovereignty, and showcases how Canadian Dietitians are playing an active role in these ingredients to make a healthier tomorrow for you, your community and the planet.<\/p>\n

\"\"
Lentil sloppy joes
SOUMIS<\/figcaption><\/figure>\n

Did you know that CFB Halifax has 3 Registered Dietitians?\u00a0 Victoria Stead and Laurie Barker Jackman can be found at Health Promotion and focus on community health; and Kathleen Bayliss-Byrne is at the Stadacona hospital and specializes in one-on-one nutrition counselling.\u00a0 One area that all of our dietitians are passionate about is food literacy. Building members\u2019 confidence in their food skills, food decisions, and talking about where our food is coming from.<\/p>\n

What better way to celebrate the month than with a recipe! This recipe is from Dietitians of Canada\u2019s free downloadable e-book check out the other 15 recipes at: nutritionmonth2022.ca<\/p>\n

Lentil sloppy joes<\/b><\/p>\n

Ingredients<\/b><\/p>\n

2 tablespoons (30 mL), Olive oil<\/p>\n

\u00bd Onion, medium, finely chopped<\/p>\n

1, Yellow or red bell pepper diced<\/p>\n

2 cloves, Garlic, minced<\/p>\n

14 oz (398 mL), Tomato sauce, canned<\/p>\n

1 tablespoon (15 mL), Worcestershire sauce<\/p>\n

2 teaspoons (10 mL), Chili powder<\/p>\n

1 \u00bd teaspoons (7 mL), Brown sugar (optional)<\/p>\n

1 teaspoon (5 mL), Ground cumin<\/p>\n

\u00bd teaspoon (2 mL), Paprika or smoked paprika<\/p>\n

2 cans of 19 fl. oz. (540 mL) each, Lentils, canned, drained and rinsed well<\/p>\n

6 \u2013 8, Whole wheat hamburger buns, toasted<\/p>\n

Directions<\/b><\/p>\n

    \n
  1. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic. Stir to combine. Saut\u00e9 for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.<\/li>\n
  2. Add tomato sauce, Worcestershire sauce, chili powder, brown sugar if using, cumin and paprika. Add lentils to the skillet and stir to combine. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally, about 5-10 minutes.<\/li>\n
  3. Serve the mixture on toasted buns.<\/li>\n<\/ol>\n

    WANT MORE?<\/p>\n