Louisiana Academy of Nutrition and Dietetics

09/08/2026

RECIPE OF THE WEEK

Warm Tuscan Pasta Salad Recipe

For a simple side dish, whole-grain pasta, canned artichoke hearts, sun-dried tomatoes and vinaigrette are served warm over fresh arugula and topped with toasted hazelnuts.

Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients
3 cups dry whole-grain spiral noodles
1 clove garlic, chopped
3 tablespoons (45 milliliters) extra-virgin olive oil
1 tablespoon (15 milliliters) balsamic vinegar
½ teaspoon salt
½ teaspoon black pepper
½ cup canned artichoke hearts in water, drained and halved
½ cup rehydrated sun-dried tomatoes, chopped
1 cup arugula leaves, washed and dried
½ cup hazelnuts, chopped and lightly toasted

Directions
Before you begin: Wash your hands.
Cook pasta according to package instructions.
To make vinaigrette, whisk together in a small bowl garlic, olive oil, balsamic vinegar, salt and pepper. Toss the vinaigrette with the hot cooked pasta and allow to cool slightly. Add artichoke hearts and sun-dried tomatoes and mix to combine. Serve warm over arugula and top with chopped hazelnuts.
Nutrition Information
Serves: 4
Serving size: 1 cup pasta mixture with hazelnuts plus ¼ cup arugula (212 grams)

549 calories, 25g total fat, 3g saturated fat, 0mg cholesterol, 245mg sodium, 73g carbohydrate, 14g fiber, 12g sugar, 16g protein, 1,451mg potassium, 576mg phosphorus

09/03/2026

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09/03/2026

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09/03/2026

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09/03/2026

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09/01/2026

RECIPE OF THE WEEK!

Herbs de Provence Blend Recipe

Herbs de Provence is a salt-free blend of dried herbs, originating in the culinary traditions of southern France. Used to intensify and infuse flavor into meat, poultry, seafood, eggs, vegetables, salads, stews and other foods, herbs de Provence has no single recipe. Instead, each blend is uniquely flavorful. While basil, fennel seeds, savory and thyme are common ingredients, herbs de Provence may have many combinations of dried herbs grown in the Mediterranean: bay leaf, chervil, chives, lavender, marjoram, oregano, parsley, rosemary, tarragon or sage, too.

Prepare this recipe for starters, then create your own blend to complement your favorite recipes. Use ¼ teaspoon dry herbs per pound of meat or 1 pint of sauce. Add more if you want more herb flavor.

Ingredients
¼ cup dried rosemary
1 teaspoon celery seeds
1 teaspoon fennel seeds
¼ cup dried chives
¼ cup dried oregano leaves
2 tablespoons dried basil leaves
2 tablespoons dried Italian parsley
½ teaspoon dried thyme leaves
½ teaspoon dried lavender buds

Directions
Before you begin: Wash your hands.
Grind rosemary, celery seeds and fennel seeds in a spice grinder. Place in a small bowl.
Add chives, oregano, basil, parsley, thyme and lavender buds. Blend well.
Store in an airtight container, in a dark place, until ready to use. Use within a year for maximum flavor.
Preparation Notes
In food preparation, dried herbs need moisture to bring out their flavors. Use this guide when substituting fresh herbs in place of dry: 1 teaspoon of dried herbs equals 1 tablespoon of fresh herbs.

Nutrition Information
Serving size: 1 tablespoon
Makes 16 portions

Calories: 10; Calories from fat: 0; Total fat: 0g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 2g; Dietary fiber: 1g; Sugars: 0g; Protein: 0g

Used to intensify and infuse flavor into meat, poultry, seafood, eggs, vegetables, salads, stews and more foods, herbs de Provence has no single recipe. Instead, each blend is uniquely flavorful.

08/24/2026

RECIPE OF THE WEEK

Peach Chutney with Chinese Five Spice Recipe

Chutney's linguistic origins — from the Sanskrit word catni, meaning "to lick" — shows off this spicy condiment's flavorful background. Made of fruits and vegetables, vinegar, sugar and spices, chutneys are traditionally served with curried dishes. Fruit chutney also makes a great complement for grilled pork chops, broiled chicken breasts and baked ham; a flavorful spread on sandwiches; a sweet-tangy condiment with cheese; and even a unique ingredient on flatbread.

Each region of Central Asia has its own distinctive chutney recipe. This version is flavored with Chinese five spice, typically made of star anise, cinnamon, cloves, Sichuan peppercorns and fennel seeds. This spice blend imparts a perception of sweetness without added sugar.

Ingredients
2 teaspoons canola oil
1 large shallot, minced (2 to 3 tablespoons)
2 teaspoons grated peeled ginger root
1 clove garlic, minced
2 large fresh ripe peaches, chopped in 1-inch pieces
½ cup dried tart red cherries or currants
2 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 teaspoon Chinese five spice powder
⅓ cup slivered almonds

Directions
Before you begin: Wash your hands.
Heat oil in a medium saucepan over medium heat. Add shallot, ginger root and garlic. Cook and stir for about 3 minutes, or until the shallot is softened but not browned.
Reduce heat to low. Stir in peaches and cherries or currants. Cook and stir until peaches soften but still keep their shape, about 5 minutes. Remove from heat.
Let cool and place in blender. Add vinegar, brown sugar and Chinese five spice powder. Blend well.
Pour into serving bowl. Mix in almonds.
Serve warm or chilled as a condiment, sauce or spread. The chutney can be frozen for later use. Makes about 2 cups.
Cooking Notes
If peaches are unripe, place in a paper bag on the counter. Ethylene gas from the peaches helps them to ripen more quickly. Putting a banana in the bag softens peaches even faster.
Chinese five spice powder is available in many supermarkets. If unavailable, make your own! For a yield of 4 teaspoons Chinese five spice powder, combine 1¼ teaspoons ground fennel seeds, 1 teaspoon ground star anise, 1 teaspoon ground Sichuan peppercorns, ½ teaspoon ground cinnamon and ½ teaspoon ground cloves.

Nutrition Information
Serving size: ¼ cup
Serves 8
Calories: 100; Calories from fat: 40; Total fat: 4g; Saturated fat: 0; Trans fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 15g; Dietary fiber: 2g; Sugars: 11g; Protein: 2g

Made of fruit and vegetables, vinegar, sugar and spices, chutneys are traditionally served with curried dishes.

08/17/2026

NEW EDITION AVAILABLE - ORDER NOW!

The Manual of Medical Nutrition Therapy – 9th Edition: A Nutrition Guide for Long Term Care in Louisiana is now available for purchase on Amazon in Kindle Edition for $89.

This updated edition is designed as a practical, evidence-based resource for Certified Dietary Managers and long-term care professionals. The manual provides clearly organized sections addressing a wide range of therapeutic diets, with dietary modifications simplified to support the delivery of nutritious, safe, and appealing meals in long-term care settings.

The text includes a dedicated Nutrition Support section to assist multidisciplinary care teams in identifying residents at nutritional risk and developing comprehensive, individualized care plans. Diet analyses were conducted using the USDA Database, and representative menus are provided for guidance, with appropriate emphasis on short-term therapeutic diets and the importance of food variety to meet current dietary recommendations.

The Kindle edition is available now. Click button below to learn more and order.

08/17/2026

BOARD VOLUNTEERS NEEDED!

Positions we need to fill:
President-Elect: 2 year term. Time commitment is about 2-3 hours a month.
Delegate: 3 year term. Attend HOD sessions for the Academy. Time commitment is about 1-2 hours a month.
Secretary: 2 year term. About 1 hour a month to take minutes during Board meetings. Reports and agenda collected by Executive Director.

If you are interested in viewing the responsibilities for these positions, you can click on the position title on the LAND website. Here is the direct link: Volunteering with LAND | Louisiana Academy of Nutrition and Dietetics

LAND Board Member Benefits:
- Free registration to the virtual annual conference - 2 days, and around 10 CPEUs - NEW BENEFIT!
- 1 Free CPE for governance presentation from executive director
- LAND budgets registration and travel costs for the president to participate in FNCE
- Help from Academy contracted staff for LAND

Email [email protected] to confirm your interest.

08/17/2026

SAVE THE DATES
We are excited to announce the 2027 LAND Annual Meeting Dates. The conference will be virtual again to reduce barriers to participations such as travel or additional expenses. More information will be posted on the site as the planning continues.

Want to help with the planning of the meeting? Reach out if you would like to be on the planning committee, especially if you have an interest in helping with sponsorship and/or speaker selection.
Email [email protected]

Interested in speaking at the meeting? Submit to the Call for Speakers.
https://docs.google.com/forms/d/e/1FAIpQLSc35PXHtFzGcUUjV_kdRAvounqnqw_3LXFllrcFgpLnSkTr2Q/viewform