Today’s Dietitian – August 2019

FRESH SUMMER PEACHES

By Jessica Ivey, RDN, LDN

This nutrient-rich fruit takes center stage in a tasty
breakfast or brunch dish.

Summer is quickly coming to
a close and soon school buses
will be picking up children for
the first day of classes. Before
school gets started and life gets
busy, encourage clients to bring
their kids into the kitchen and
enjoy cooking together.
Although I don’t have kids of
my own, I love teaching cooking
classes for children and teens
because I believe that time spent
in the kitchen will translate into
healthful habits that last a life-
time. A 2014 study involving 47
children aged 6 to 10 found that
those who helped a parent pre-
pare a meal ate significantly more
salad and chicken than children eating the same meal prepared by their
parent.^1 Involving children in food preparation is an opportunity to teach them
about nutrition, expose them to new healthful foods, and encourage increased
intake of vegetables. In addition, cooking can be a platform for teaching math,
literacy, science, and food safety.
We’re all in a hurry, so for many parents it can be easier to prepare meals
alone without involving their children. As dietitians, we can educate clients
on the potential benefits and encourage them to involve their kids in age-
appropriate kitchen activities. It may take a little longer and be a little mess-
ier, but the benefits are worth the inconvenience. Children as young as age
2 to 5 can wash produce, wipe countertops, transfer ingredients from one
location to another, tear lettuce, stir ingredients, shape or roll dough, brush
oil onto vegetables or bread with a pastry brush, help measure ingredients,
and crack eggs. Children aged 6 to 7 can help with more detailed work, such
as peeling potatoes or carrots, rinsing and cutting lettuce leaves or fresh
herbs with kitchen shears, and juicing citrus fruits.
This French toast recipe highlights nutrient-rich summer peaches. Sauté-
ing the peaches with a touch of maple syrup and ground cinnamon enhances
their natural sweetness, creating a flavorful topping. Children can assist with
sautéing the peaches, assembling the French toast sandwiches and dipping
them in the egg mixture, and plating the final product.

— Jessica Ivey, RDN, LDN, is a dietitian and chef with a passion for

teaching people to eat healthfully for a happy and delicious life. Ivey offers

approachable healthful living tips, from fast recipes to meal prep guides and

ways to enjoy exercise on her website, JessicaIveyRDN.com.

CULINARY CORNER

Ricotta-Stuffed French Toast

With Fresh Peaches

Serves 4

Ingredients

2 tsp canola oil

1 lb ripe peaches, pitted and cut into

wedges

11 ⁄ 2 T maple syrup, divided

(^3) ⁄ 8 tsp ground cinnamon, divided
(^1) ⁄ 2 cup part-skim ricotta cheese
8 slices whole wheat bread
1 cup 1% low-fat milk
3 large eggs
(^1) ⁄ 8 tsp ground nutmeg
Powdered sugar and ground
cinnamon, optional
Directions

1. Heat oil in a large skillet over medium
   heat. Add peaches and 1 T maple syrup.
   Sauté 3 to 4 minutes or until peaches are
   tender and lightly caramelized. Remove
   from heat and stir in^1 ⁄ 8 tsp cinnamon.
   Transfer to a bowl; cover and keep warm.
   Wipe skillet clean with a damp paper towel.


2. Stir together ricotta cheese and^1 ⁄ 2 T
   maple syrup in a small bowl. Arrange
   four slices of bread on a cutting board.
   Spread about 2 T ricotta mixture over each
   slice, leaving a^1 ⁄ 2 -inch border. Cover with
   remaining bread slices, pressing gently
   around the edges to seal.


3. Whisk together milk, eggs,^1 ⁄ 4 tsp cinna-
   mon and the nutmeg in a shallow bowl or
   pie plate.


4. Working in batches, dip each sandwich
   in egg mixture, coating both sides. Heat
   skillet over medium heat. Coat with
   cooking spray, and add two sandwiches.
   Cook 2 to 3 minutes per side or until golden
   brown. Repeat with remaining sandwiches.
   Serve topped with peach mixture and a
   dusting of powdered sugar and ground
   cinnamon, if desired.

Nutrient Analysis per serving

Calories: 310; Total fat: 9 g; Sat fat: 3 g;

Cholesterol: 80 mg; Sodium: 330 mg; Total

carbohydrate: 43 g; Dietary fiber: 2 g; Sugars:

For reference, view this article on 17 g; Protein: 15 g

our website at http://www.TodaysDietitian.com.

66 today’s dietitian august 2019