April 2025 Newsletter and Toolkit

Written By Judy Doherty, MPS, PCII

April 2025 Newsletter and Tools for Premium Food and Health Communication Members:

Table of Contents:

Tools and Content for April:

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Recipes in this issue - click here to view all recipes

Chicken Taco

Chicken Taco

Yield 2
Author Judy Doherty
Prep time
10 Min
Cook time
10 Min
Total time
20 Min

Shredded chicken, veggies, and avocado make a great dinner!

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Ingredients

Chicken Tacos
  • 4 corn tacos
  • 2 tablespoons olive oil
  • 1-1/2 cups shredded cooked chicken breast
  • 4 radishes sliced thin
  • 1 jalapeno sliced thin
  • 1 cup shredded cheddar cheese
  • 1 avocado, sliced
  • ¼ cup lettuce, shredded
  • ¼ cup sliced green onion
  • 4 sprigs cilantro
  • Your favorite hot sauce
  • 1 lime, cut into wedges
Blood Orange Mocktail
  • Juice of two limes
  • 1 cup blood orange juice (about 6 blood oranges, squeezed)
  • 1 cup ice
  • 1 blood orange for garnish

Instructions

Chicken Tacos
  1. Heat the oil in a frying pan.
  2. Fry the tacos on both sides. Place 2 each on a plate.
  3. Top with the chicken, radishes, jalapeno, cheese, sliced avocado, lettuce, green onion, cilantro and hot sauce.
  4. Garnish with lime wedges.
Blood Orange Mocktail
  1. Fill a cocktail shaker with ice half way. Add the lime juice, blood orange juice, and simple syrup. Shake well. Pour into glasses.
  2. Garnish with a slice of blood orange.

Nutrition Facts

Calories

658

Fat

51 g

Sat. Fat

16 g

Carbs

31 g

Fiber

9 g

Net carbs

22 g

Sugar

14 g

Protein

26 g

Sodium

421 mg

Cholesterol

83 mg
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Rainbow Chili

Rainbow Chili

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
10 Min
Total time
15 Min

Here is a spicy chili that can be made in 10 minutes. We call it rainbow because it uses red onions, yellow peppers, red tomatoes, and green avocado giving it a lot of fun and enticing color for hungry tummies!

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Ingredients

  • 1 red onion, diced and divided into 2 parts (one for cooking, one for garnishing)
  • 1 yellow bell pepper, diced
  • 1 jalapeno diced
  • 1 tsp olive oil
  • 1 can pinto beans, low sodium, drained
  • 1 can kidney beans, low sodium drained
  • 1 can diced tomatoes no added salt, with juice
  • 1 can crushed tomatoes no added salt
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp chili powder (we love Ancho but use your favorite)
  • Garnish (1/2 red onion from above, 2 tablespoons cheddar cheese, 2 tablespoons plain nonfat yogurt, 1 avocado) divide these between the bowls of chili

Instructions

  1. Saute the diced onion and peppers in the olive oil until the onion is translucent, about 3-4 minutes, over medium heat.
  2. Add the ground turkey or chicken and cook while breaking up with a spatula. Cook briefly for a few minutes.
  3. Add the canned beans and tomatoes. Bring the mixture to a boil and lower heat to medium.
  4. Add the seasonings.
  5. Cook for 10 minutes or until the turkey is cooked.
  6. Serve into bowls topped with the garnishes.

Nutrition Facts

Calories

190

Fat

2 g

Sat. Fat

0 g

Carbs

36 g

Fiber

11 g

Net carbs

25 g

Sugar

9 g

Protein

10 g

Sodium

582 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
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Agua Fresca Beverage

Agua Fresca Beverage

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

A delicious drink made with fruit, water, lime, and a little sugar. Colorful and fresh on any day of the week plus a great alternative to soda.

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Ingredients

  • 4 cups seedless watermelon cubes
  • 4 cups water
  • 1 tablespoon of granulated sugar
  • Juice of 1 lime or lemon

Instructions

  1. Cut the rind off the watermelon and cut in cubes.
  2. Bring the water and sugar to a boil to make a syrup. Allow to cool on the stove.
  3. Add the syrup to the watermelon and blend on medium speed in a blender until smooth. Add the lime juice.
  4. Chill until ready to serve.
  5. Chef's Tips:
  6. You can use berries, other types of melon, kiwis, or peaches, too.

Nutrition Facts

Calories

29.52

Fat

0.12 g

Sat. Fat

0.01 g

Carbs

7.55 g

Fiber

0.32 g

Net carbs

7.22 g

Sugar

6.27 g

Protein

0.48 g

Sodium

6.75 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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March 2025 Newsletter and Toolkit