• 29Oct

    Contributed by GMM Registered Dietitian, Callie O’Steen

    It’s Fall Y’all! I’m loving this cool, crisp weather, SEC football is in full swing, and I brought my leather boots out of storage this weekend. Life is good. But what makes this time of year even better are all my favorite fall flavors. Spring/Summer eats like Peaches, Strawberries, and Arugula are phasing out while some of the best Fall/Winter fruits and veggies are taking over! Here’s some of the great produce you’ll find in autumn and early winter… can you find your favorite?

    • CherriesFall1
    • Muscadines
    • Pumpkin
    • Sweet Potatoes
    • Apples
    • Brussels Sprouts
    • Mushrooms
    • Butternut Squash
    • Acorn Squash
    • Cranberries
    • Swiss Chard

    How many of you chose pumpkin as your favorite? All of you? I’ll have to say I agree… it’s pretty much the essence of fall! But let’s look at a few of my other fall favorites: Mushrooms, Brussels Sprouts, and Cranberries. I can’t say they’d make the best lattes (mushroom spice latte anyone?) but they sure are great side dish staples with loads of vitamins and minerals!

    FallMushLet’s take a look at Mushrooms. We’ve got Button, Portobello, Shiitake, Oyster, and the list goes on. So many tasty varieties and so healthy too! With vitamins like Riboflavin and Niacin, Mushrooms can help boost your immune system! You’ll also find a mineral in Mushrooms called Selenium. Selenium has antioxidant components that help protect our cells from harm.  Super hero veggie, no? Well let’s talk cooking… how can we incorporate more Mushrooms in our diets? At GMM we’ve paired them with our creamy risotto! Try them in our Chicken Provencal with Mushroom Risotto and Green Peas meal!

    Ok let’s talk sprouts now,FallBruss of the Brussels variety. Whenever I mention Brussels Sprouts, most people instantly turn up their noses and dash out of the kitchen. Personally, I remember being in preschool and running the opposite direction when the teachers brought out Brussels sprouts for snack time. However, I will say, I have matured and now love to prepare these little cabbage-like sprouts at thanksgiving and other holiday gatherings! Brussels Sprouts are a great source of Vitamin C, providing 124% of your daily Vitamin C needs in one cup! They also contain Vitamins A and K as well as folate and potassium and of course fiber. You’ll also find a phytochemical called Sulforaphane in Brussels Sprouts which researchers have found to be a cancer fighting agent! Sulforaphane is found not only in Brussels sprouts but other cruciferous vegetables as well, like broccoli and cabbage. Be sure to try GMM’s Roasted Brussels Sprouts with Baked Turkey Ziti! One of my personal favs!

    FallCranLast but not least, let’s talk Cranberries. We’ve all seen the commercials with the men standing in cranberry bogs, so we know these tasty, tart fruits grow in a unique environment. Cranberries grow on long-trailing vines in a soft, marshy area. The night before harvesting, farmers will flood the fields with water and that’s when we see the floating berry. I’ve always wanted to play in a cranberry bog! (You know you want to too… I can’t be the only one that’s thought about it).  In terms of nutrition this tiny beast of a berry packs a punch with vitamin C and a phytonutrient called anthocyanin. Not only does anthocyanin produce a rich, vibrant, red color, research also suggests that it may have antibacterial benefits, especially for our bladder and stomach. Cranberry’s tart flavor pairs really well with sweeter fruits like apples and oranges. Try our GMM breakfast with Eggs and Egg Whites, Citrus Salad, and Orange Cranberry Muffin Top!

    So how’s about we spread the pumpkin lovin’ and incorporate some other tasty fall fruits and vegies into our diets!

    Check out Callie on Atlanta & Company talking about Fall Fruits and Veggies below!

    http://www.11alive.com/video/default.aspx?bctid=2732700610001

     

  • 22Oct

    Contributed by GMM Health Promotion Intern, Emily Mooney.

    Joy GoetzLet me introduce Joy Goetz, a garden guru, and one of Open Hand’s and Good Measure Meals’ Community Health Dietitians.

    Born in Miami-Dade County, Florida, Joy grew up as a racial minority in a predominantly Latin American culture. She attended Liberty University in Lynchburg, Virginia where she earned a Bachelor’s degree in Health Promotion. She continued her education at the University of Georgia where she earned a Master’s degree in Nutrition.

    At Open Hand, Joy serves as a link between Open Hand and the community it serves. She regularly implements and assists with communal nutrition programs and provides routine nutrition education to Atlantans of lower economic status. Pulling from her experiences as a minority growing up, Joy can relate to the families and community members with whom she works on a daily basis. She tries to do her best to meet people where they are on their respective health journeys. As a Community Health Dietitian, she strives to assist people with challenge of making quick, healthy meals on a budget.

    Joy_GoetzAdditionally, Joy acts as a representative for the local food system, regularly working alongside the Atlanta Local Food Initiative and Georgia Organics to spread awareness about local economies and bridge the gap between Georgia’s rural and urban communities. Joy is also Open Hand’s Resident Garden Expert, offering advice and consultation services in gardening to the greater Atlanta community. She uses gardening to teach people from where food comes; a visual representation of food’s journey from land to table.

    In general, Joy immensely enjoys being out in the community as part of her job, and loves interacting with people from all walks of life. She strives to be the best teacher possible, working to establish health literacy in Atlanta. Most importantly, Joy enjoys helping those with whom she works to reach their “ahha” moments, and meet their respective health goals.

    When she’s not working for Open Hand, Joy enjoys practicing acroyoga and aerial dance, spending time with friends and family, experimenting in the kitchen, playing with her dog, and, of course, gardening in her front yard.

    ***TOMORROW, Joy will be live on air on Atlanta & Company, promoting Good Measure Meals as part of the Northside Hospital New Start Weight Smart Challenge. Tune in to hear her talk about Eating Real and to catch our weekly FLASH SALE!***

    joy i eat real salad

    Emily Mooney is a native of Lexington, Kentucky. She attended Elon University in Elon, North Carolina where she earned a Bachelor’s degree in English and a minor in Dance. Following her graduation last year, she moved to Atlanta, Georgia where she now works as a legal assistant at a small firm in Midtown. Emily is currently in the process of preparing to apply to graduate school to study Nutrition and ultimately become a registered dietitian. She has joined forces with Good Measure Meals in the interim to learn as much as she can from this fabulous team of GMM registered dietitians.

  • 15Oct

    Today’s post is contributed by Registered Dietitian and Menu Development Chef, Ashley Ritchie

    Ever wondered what part you play in the new menus and recipes we develop?

    Customer Feedback

    The Good Measure Meals team loves to receive customer feedback because we want to provide a service that exceeds expectations! This feedback helps us to shape the menus and provide successful health and wellness services. Our menu development team incorporates changes to each new menu based directly on the trends in our customer’s feedback.  This is a critical part of our work to provide a service that is continuously improving and growing.

    One of the key ways that we gather our customer’s feedback is through a weekly menu survey that is emailed to all of our customers. By completing the survey, customers have the opportunity to rate each meal and provide specific open-ended responses related to their personal experience and likes/dislikes with each meal.

    This information is compiled each week and a report is created detailing opportunities for improvement and areas of success. The total meal scores give our team an understanding of how strongly our customers like or dislike certain meals. The open-ended responses help create a specific picture of what was liked or not liked about particular meals. This information is used to identify favorite recipe successes to highlight and build off of with each new menu launch, or to replace or improve in subsequent menus. If a meal receives feedback that our team feels can be addressed mid-cycle, than we will make the change as swiftly as possible, instead of at the launch of the new menu.

    Thank you to everyone who has provided us with feedback. Keep it coming! If you’re a current customer and you haven’t provided us with feedback yet, it’s never too late to start! Our customer service team would love to hear from you.

    Watch for customer service surveys on facebook every week to have your opinions incorporated into the development of our next menu!

    Customer Feedback2

    Want to learn more about our menu development process, read more on our Newsletter!

    http://gmmhealthyconnections.com/2013/10/fallwinter-menu-shaped-by-creativity-science-and-customer-feedback/

    http://gmmhealthyconnections.com/2013/01/vegetarian-customer-forum-yields-valuable-menu-feedback/

  • 08Oct

    Contributed by GMM Health Promotion Intern, Emily Mooney.

    Meet Rachel Stroud.
    Headshot_RStroud_2013At first glance, she’s your average twenty-something – lives with a great roommate in the heart of Atlanta, loves to get caught up in a good fiction series, and frequently splurges on Atlanta’s unique food scene. Yet, when she reports to work each day, she does much more than sit at a desk and push paper – Rachel changes lives.
    She motivates, empowers, and pushes others to be the best version of themselves, and to realize the strength and power within.

    Originally from Los Angeles, California, Rachel grew up with a love of cooking and mixing unexpected ingredients together to make a meal. In addition to her love for food, medicine was always a frontrunner of her career aspirations. Over time, she came to realize that nutrition combined both of her passions, and so a dietitian was born. Rachel earned her B.S. in Dietetics from Purdue University. She moved to Atlanta to complete her Dietetic Internship at Emory University. Through this internship, she discovered Open Hand, and eventually moved “next door” to Good Measure Meals.

    As a Community Wellness Representative for Good Measure Meals, Rachel assists with creating the programming for Good Measure’s partnering locations. She teaches health education classes to adults and seniors, as well as regularly holds kids workshops in an effort to offer a fun and engaging way to teach little ones the benefits of healthy behaviors. Rachel also helps to manage and maintain Good Measure Meals’ community partners, ensuring they have the resources and support they need. In addition to her community work, she provides personalized nutritional counseling to individuals in need of extra support and information on their way to a healthier lifestyle.

    As a dietitian, Rachel strives to be a compassionate partner in others’ journeys to a healthier lifestyle. She views each person as an individual, and celebrates the fact that not everyone is motivated by the same thing. To borrow her words, she likes to “meet people where they are” in their weight loss or weight management journey, and help them balance their unique lifestyles. Through her work at Good Measure Meals, Rachel hopes to empower others by giving them the knowledge they need to lead the healthiest lives they can.

    See Rachel on Atlanta & Company below talking about “Eating the Rainbow” of Fruits and Veggies.  And don’t forget to tune into Atlanta & Company tomorrow, October 9th to watch Callie O’Steen talk about “Fall Fruits and Veggies” and watch for the unbeatable weekly FLASH SALE!  LIMITED TIME ONLY!

    Emily Mooney is a native of Lexington, Kentucky. She attended Elon University in Elon, North Carolina where she earned a Bachelor’s degree in English and a minor in Dance. Following her graduation last year, she moved to Atlanta, Georgia where she now works as a legal assistant at a small firm in Midtown. Emily is currently in the process of preparing to apply to graduate school to study Nutrition and ultimately become a registered dietitian. She has joined forces with Good Measure Meals in the interim to learn as much as she can from this fabulous team of GMM registered dietitians.

  • 01Oct

    Today’s post has been contributed by Registered Dietitian Chef, Catherine Izzo

    I am one of the luckiest people on the planet. I have been blessed with the opportunity to make a living doing what I love: playing with food.

    As a research and development chef, I spend most of my time perfecting and creating recipes for Good Measure Meals. But it doesn’t stop there! I am also a Registered Dietitian, so I make sure that the recipes I create are healthy and made up of the best ingredients possible. So, my days are filled with a combination of creativity and science, which is both challenging and really fun!

    I am so excited to announce our NEW Fall/Winter menu launches this week! Believe it or not, we started working on this new menu all the way back in April!

    The first step with every menu launch is considering the feedback from our customers. Many of our customers fill out a weekly feedback survey, call or write to our customer service team, and speak to us at our events. We take every opinion our customers submit and use it to help shape the new menu. It helps us to decide what favorites to keep, like the Carolina Style BBQ chicken with Chow Chow, Field Peas and Banana Pudding, and what old favorites to bring back, like Brunswick Stew and Cranberry Glazed Turkey Meatloaf.

    Turkey Shepherds Pie

    Turkey Shepherds Pie

    Carrot Ginger Soup

    Carrot Ginger Soup

    We also love to incorporate seasonal vegetables including roasted butternut squash and a new breakfast Pumpkin Bread. We often hear from customers that they love being exposed to new ingredients that they have never tried before, so we have incorporated some heritage grains that may be new to some, such as Farro, Quinoa, and Wheat Berries.

    And of course, no fall menu is complete without a few (healthier versions) of comfort foods. Some new concepts to look forward to are Turkey Shepherd’s Pie topped with Mashed Cauliflower, Carrot Ginger Soup with a Greek Yogurt Lemon Basil Garnish, Roasted Turkey with a tart House-made Cranberry Sauce, and Sweet Potato Casserole.

    Now, as exhilarating it is to launch this new menu, it is already time to start planning the Spring/Summer menu for 2014. As I go back to the drawing board, I look forward to hearing more about what you think about the new menu this Fall. Always keep in mind that even if you don’t see the results right away, your opinion really truly matters to us and helps guide the menu planning process. Bon Appétit!