CABOT, Vt. (May 6, 2011) — National Women’s Health Week (May 8-14) is a weeklong health observance coordinated by the U.S Department of Health and Human Services to promote women’s health. The theme for this year’s observance is “It’s Your Time” and the farm family owners of Vermont-based Cabot Creamery Cooperative are helping to spread the word about celiac disease, an auto-immune condition that affects more than twice as many women as men.
“In keeping with this year’s National Women’s Health Week theme of ‘It’s Your Time’,” says Cabot’s Lifestyle Commentator, Candace Karu, “Cabot is helping to spread the word about celiac disease in honor of National Celiac Awareness Month throughout the month of May. At Cabot, we think it’s time to start helping women take charge of their own health. Whether it’s seeking a medical diagnosis for something as serious as celiac or simply taking time each day to incorporate exercise for overall general health, Cabot thinks it’s time for women to make their health needs a priority.”
“Given that more than three million Americans, more than half of them women, have Celiac, we’ve specifically targeted the topic of Celiac and gluten-intolerance this month,” says Cabot’s Registered Dietitian, Regan Jones. “For those living with Celiac disease or even gluten-intolerance, the key to staying healthy is maintaining a gluten-free diet. That’s often easier said than done,” Jones says. “When you think about how many foods contain gluten, it can be an everyday challenge.”
“Gluten-free is a required lifestyle for me,” says Cabot Promotions and Events Coordinator Rustie MacDonald, who was diagnosed with Celiac disease five years ago. “I often read or hear about people who say they ‘suffer’ from Celiac but I take an entirely different approach by telling people that I live and thrive with Celiac,” MacDonald says. “It’s all about how you perceive things and how you approach having the disease. In addition to working for Cabot, I’m a life coach who works with people, women in particular, who have Celiac. I help them understand there are foods and recipes that are healthy and easy to make, and that can help them enjoy both life and food again.”
The key is having a plan.
“Whether I’m at home, working or traveling, I’m always prepared,” she says. “You can have fruits, yogurts, chips, fruit cups, natural cheese (not processed) like Cabot Serious Snacking ¾-ounce cheddar mini bars, Cabot Greek-style Yogurt and so much more,” she says.
“If I’m invited to a friend’s house for dinner, I make sure I bring my own dish. That way, I am one hundred percent certain to have something to eat. Gluten-free labeling can make my grocery trips faster, but there are many mainstream products that are gluten-free including fresh fruits and vegetables.”
With these and other gluten free ingredients, you can prepare a number of outstanding recipes, like Cabot Pepper Jack Stuffed Potatoes, Spicy Shrimp and Cabot Cheddar Spinach Salad, Chicken Corn Tortilla Soup and Crustless Asparagus and Rosemary Mini-Quiche.
The good news is that a number of healthful foods are already gluten-free. In fact, Cabot’s award winning cheddar cheeses, including our 50 percent and 75 percent reduced fat cheddars, and our flavored cheddars, are all 100 percent gluten-free. Cabot’s team of registered dietitians and recipe experts has also created a wide range of gluten-free recipes ideal for those with Celiac.
In addition to these gluten-free recipes, Cabot has also created a complete Gluten-Free Guide, including five full days of meals for those with Celiac disease, or for those who may be trying to eliminate gluten from their diet. To learn more about gluten intolerance and how to live gluten-free, visit Cabot’s Online Health Center.
Spicy Shrimp and Cabot Cheddar Spinach Salad
Makes 4 Servings
12 medium raw shrimp, peeled and deveined
1/2 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon fresh lime juice
2 tablespoons water
4 cups fresh spinach, stems removed
2 green onions, trimmed and sliced diagonally
1 teaspoon vegetable or canola oil
Salt and ground black pepper to taste
1/4 cup sweet yellow frozen corn, thawed
4 ounces Cabot 50% Reduced Fat Jalapeno Cheddar, cubed
2 tablespoons snipped fresh chives
1. Preheat oven to 450ºF.
2. Halve shrimp lengthwise and spread in single layer on shallow baking pan. In small bowl, mix together chili powder and salt and sprinkle evenly over shrimp. (Shrimp may be prepared to this point up to 3 hours ahead and refrigerated, covered.)
3. Drizzle shrimp with lime juice. Roast in middle of oven for 4 to 6 minutes, or until just cooked through.
4. In large nonstick skillet, bring water to simmer over medium heat; add spinach and cook, stirring, until slightly wilted, about 20 seconds. Remove from heat and immediately stir in green onions and oil until well combined. Season with salt and pepper.
5. Divide spinach among 4 plates, mounding it in center. Surround with smaller mounds of shrimp, corn and cheese. Sprinkle all over with chives.
Calories 118, Total Fat 6g, Saturated Fat 3g, Sodium 400mg, Carbohydrates 5g, Dietary Fiber 2g, Protein 13g, Calcium 244mg
Crustless Asparagus and Rosemary Mini-Quiche
Makes 48 mini-quiche
1/4 cup GF cornstarch
1 1/4 cup (1%) milk, divided
3 large eggs
1 head roasted garlic
6 ounces Cabot plain, low-fat 2% Greek yogurt (about 3/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Cabot 50% reduced fat sharp or extra-sharp white cheddar cheese
1 pound asparagus, trimmed, roasted and cut into 1-inch pieces
1 tablespoon chopped fresh rosemary
48 (2-inch) shavings or curls of Parmesan cheese (about 1/3 c grated)
1. Heat oven to 450 degrees.
2. Whisk cornstarch and 1/2 cup milk until smooth. Add eggs and whisk until smooth. Squeeze pulp from roasted garlic and add to egg mixture (discard garlic skins). Gradually whisk in remaining milk, yogurt, salt and pepper.
3. Coat mini muffin tins with cooking spray. Put a pinch of grated cheese into bottom of each muffin cup; layer with a teaspoon of asparagus and a pinch of rosemary. Pour 1 tablespoon of egg mixture into each muffin cup; top with Parmesan curl.
4. Bake at 450 degrees until puffed and golden brown (about 15-18 minutes.) Remove from oven and let cool in pan 10 minutes.
5. Carefully run a knife around rim of each muffin cup to loosen; serve warm.
Note: To Make Ahead, let quiche cool completely, then freeze in single layers in covered containers. Reheat on a baking sheet in a 400-degree oven for about 5-10 minutes.
Recipe adapted from The Kitchn by The Professional Palate
Nutrition Analysis per mini quiche/per 3 quiches:
Calories 23/70, Total Fat 1g/3g, Saturated Fat 0.5g/1.5g, Sodium 51mg/154mg, Carbohydrates 2g/5g, Dietary Fiber 0g/1g, Protein 2g/6g, Calcium 38mg/115mg
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and we make a full line of cheeses, yogurt, sour cream, cottage cheese, and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1275 dairy farm families located throughout New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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