Posts Tagged ‘fruits’

The Power of the Lemon

From the MediLodge of Rochester Hills Dietary Department

Lemon Facts:Lemon Water

Lemons originated in Southeast Asia but are now cultivated in tropical and temperate climates around the world, with California leading production in the United States. Most lemons found in grocery stores are either Eurekas or Libsons. Lemons have a juicy and acidic flesh. Some have thin skins while others have thick rinds which can be used to make candied lemon peel. Lemons are available year round. Throughout history lemons have been used for a number of non culinary purposes including toothpaste, invisible ink and as a bleaching agent. The lemon ranges in size from that of a large egg to that of a small grapefruit. It is an excellent source of vitamin C, however it begins to lose its vitamin power soon after it is squeezed. Lemons have a multitude of culinary uses in sweet and savory dishes as well as flavoring beverages. Lemon juice is about 5 percent citric acid, making it a natural for slowing and browning or oxidation of fresh, raw foods like apples, avocados, bananas, and other fruits.Lemons can help a sore throat. Add the juice of one lemon to an equal amount of hot water for an antibacterial gargle. During the European Renaissance, fashionable ladies used lemon juice as a way to redden their lips.

Lemon Cranberry Muffins


• ½ cup plus 1 tablespoon sugar, dividedMuffins

• ¾ cup nonfat plain yogurt

• 1/3 cup canola oil

• 1 large egg

• 3 teaspoons freshly grated lemon zest, divided

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 1 ½ cups whole wheat flour

• ½ cup cornmeal, preferably medium or fine stone ground

• 2 teaspoons of baking soda

• ¼ teaspoon salt

• 1 ½ cups of cranberries fresh or frozen (thawed) coarsely chopped


1. Preheat oven to 400*F Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

2. Whisk ½ cup sugar, yogurt, oil, egg, 2 tsp lemon zest, lemon juice and vanilla in a medium bowl.

3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tbs sugar and remaining 1 tsp lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

4. Bake the muffins until golden brown and they spring back lightly to touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Rochester Hills

MediLodge of Rochester Hills


November is National Good Nutrition Month

By Chris Burchell, Executive Chef, MediLodge of Monroe

Everyone put away their summer clothes and get out the cold weather gear! It is sad to see temperatures sinking into the 40’s, but there is nothing like the changing of the seasons! One of nature’s greatest accomplishments is the changing of the seasons, and it only last for a brief period, starting right about now. November will find the leaves in their full glory. November also happens to be National Good Nutrition month. A wise theme for what is inevitably the start of the holidays, and so shrewdly placed just after Halloween!

I believe everyone can boost the nutrition of their daily diet without having to make serious significant changes. It is safe to say, however, that getting rid of as many prepared food items from your pantry and refrigerators is paramount to having any real kind of accomplishment in the area of nutrition.

MediLodge of Monroe

Simple changes like subbing celery and peanut butter or roasted nuts for chips, can make an immediate impact. Eating multiple small meals, 5 or 6, per day takes a little bit of planning and commitment, but can boost metabolism and have you finding yourself shedding unnecessary ounces of weight without even exercising.

One of the best ways to boost nutrition that I’ve seen the federal government attempt to implement was the idea of incorporating as many different colors on your meal plate as possible. It is simple and brilliant all at the same time…. most of the nutritious components in our food is grouped into certain foods. These groups of foods/nutritional components coincidentally enough fall linearly into certain color groups. Red fruits and vegetables are colored by natural plant pigments called “lycopene.” Lycopene, in tomatoes, watermelon and pink grapefruit, may help reduce risk of several types of cancer, especially prostate cancer. Orange/yellow fruits and vegetables are usually colored by natural plant pigments called “carotenoids.” Beta-carotene in sweet potatoes, pumpkins and carrots is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Green foods get their hue from chlorophyll, a natural blood purifier that increases red blood cell count and helps the liver and kidneys eliminate toxins. The “indoles” in broccoli, cauliflower, cabbage and other cruciferous vegetables may help protect against some types of cancer. Leafy greens such as spinach and broccoli are excellent sources of folate, a B vitamin that helps reduce risk of birth defects.

MediLodge of Monroe invites you to enjoy this delicious recipe!

Pasta Primavera


3 carrots, peeled and cut into thin strips

1 bunch asparagus, woody stem removed, cut into 1 inch peices

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1 lb. mushrooms, sliced

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1-1/2 tablespoons dried Italian herbs

1 pound short pasta (Penne, Farfalle, Etc.)

1 container grape tomatoes, halved

1/2 cup grated Parmesan or Asiago



Preheat the oven to 450 degrees F.

  1. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes and adding tomatoes, about 20 minutes total.
  2. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Season the pasta with salt and pepper, to taste. Sprinkle with the cheese and serve immediately.

Bon Appetit!


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Monroe

MediLodge of Monroe

30 Ways to Sneak More Fruits & Vegetables Into Your Diet

We all know that fruits and vegetables are an important part of our diet, but sometimes it can be difficult to come up with ways to work them in to our daily meals.  MediLodge of Yale‘s dietary team have come up with some clever and unique ways to work them in to our diet.  If you have any great ideas, we’d love to hear from you in the comments!

fruit veg heart


1. Add blueberries to pancakes, waffles, or muffin batter

2. Mix raisins, diced apple, or dried apricots into oatmeal

3. Add peppers, onions, spinach, broccoli, or shredded carrots to a morning omelet

4. Make a smoothie with fruit, low-fat yogurt, and ice

5. Add peppers and onions to hash browns, and serve with a little ketchup on the side

6. Top a toasted waffle with warmed applesauce


Lunch & Dinner

7. Top a pizza with mushrooms, peppers, onions, or pineapple

8. Put a slice of avocado on a regular sandwich

9. Add mushrooms, peppers, onions, or diced carrots to spaghetti sauce

10. Place a few slices of tomato on a grilled cheese sandwich

11. Add some extra mixed vegetables to soup

12. Add celery, onions, carrots, or peppers to meat loaf

13. Place sliced bananas on a peanut butter sandwich instead of jam

14. Add apples, grapes, or raisins to chicken salad

15. Spread some cranberry sauce on a turkey sandwich

16. Top pork chops with apples, pears, or raisins

17. Roast fish under a layer of lemon, orange, or lime slices

18. Add layers of frozen spinach or eggplant to lasagna


Sides and Snacks

19. Top a baked potato with salsa

20. Replace half of the oil in a recipe with applesauce when baking

21. Slice a sweet potato, toss with a little olive oil, season as you wish, and bake to make sweet potato chips

22. Add mandarin oranges or diced pears when making Jell-O® salad

23. Mix dried fruit with almonds, and add few M&M’s®

24. Stir fresh fruit and granola into yogurt

25. Use broccoli or diced pepper in macaroni and cheese

26. Blend cooked cauliflower into mashed potatoes



27. Choose fruit sorbet instead of ice cream

28. Enjoy a baked apple stuffed with raisins and topped with a drizzle of caramel sauce

29. Dip strawberries in chocolate syrup and top with low-fat whipped cream

30. Roast pears with honey and a sprinkling of ginger.


From the desk of Charlene Wheaton (CDM) and Chef Bob

MediLodge of Yale


For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

Vibrant Produce

Arbor Day – The Selflessness of Trees

Arbor Day 1Arbor Day, as it is commonly known today, is of American origin and was first observed in Nebraska on the 10th of April, 1872.  Now it is always observed on the Last Friday in April.  Arbor Day, in different forms and names, is now observed in more than fifty countries.

Arbor in Latin means tree.  The spirit of Arbor Day is to plant trees and care for them so that they can grow big and strong.  It is what we give back to nature.

If we think about our ancestors, we can imagine the dependence on trees in those times.  Trees were widely used for wood, fruits, flowers and the shade the boughs gave.  The earliest humans derived tremendous benefits from the trees.

Trees grow from small seeds.  The seed makes a tree and the tree gives many seeds.  How many trees does a seed contain? Infinite.

We are all obliged to trees.  Trees are necessary for our growth, and they tell us about a selfless life.  After you plant a tree and help it grow, it asks nothing from you for its lifetime.  It only gives.  That is the selflessness of trees and that is how a life must be lived by all of us.  Give more and expect less in return.

Arbor Day 2


The MediLodge Mission

We are a haven for healing, fostering recovery, rejuvenation and revitalization.  We embody the essence of wellness and strive to enlighten and comfort the mind, body and spirit.  We embrace our responsibility with joy and enthusiasm to cherish our community and all whose hearts and lives we touch.  We value integrity and devote ourselves to being honest, reliable and steadfast with a passion to be the best in all we do.




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