INDIANAPOLIS (WISH) — Lindsay Dirlam, an outpatient clinical dietitian specialist at Eskenazi Health, highlighted National Nutrition Month by demonstrating healthy recipes designed to empower families in the kitchen.
The presentation focused on making informed food choices through the preparation of a fruit salsa with homemade tortilla chips and a vegetable dip styled like a garden patch.
March serves as National Nutrition Month with the theme “Discover the Power of Nutrition.” Eskenazi Health officials stated that better nutrition is directly linked to improved child and maternal health, stronger immune systems and increased longevity. To support these goals, the organization provides free nutrition classes, diabetes education and cooking courses at several locations.
The demonstration included a fruit salsa served with homemade cinnamon sugar tortilla chips. Dirlam recommended using whole grain or high-fiber tortillas to increase the nutritional value of the snack.
“I would say to do some sort of a whole grain or a high fiber tortilla just to get that good gut friendly nutrient in there,” Dirlam said. “With the more fiber that you know are in these chips compared to like your traditional store bought chips, they fill you up more so you don’t have to eat as many and still feel satisfied.”
Dirlam also prepared a “garden patch” veggie dip designed to look like a real garden. The recipe uses toasted pumpernickel bread processed into crumbs to resemble dirt, while the dip base consists of cannellini beans, Greek yogurt and mayonnaise made with olive oil. Dirlam said the beans provide plant protein and fiber that children might otherwise avoid.
“Beans, I feel like, are not always the most popular, especially with kids, so it’s a good way to get some good plant protein and a lot of good fiber in there,” Dirlam said.
The vegetable dip is intended to make healthy eating more engaging for families. Dirlam noted that children are more likely to try new foods when the presentation is interactive.
“Anytime you can kind of make things fun, I think it’s kids are more likely to eat them and then plus they can get involved in the kitchen a little bit,” Dirlam said.
Beyond specific recipes, Eskenazi Health offers various free nutrition and cooking courses. These include programs for diabetes and hypertension education. Dirlam mentioned that these classes help participants move beyond traditional staple foods and learn new cooking techniques.
“In Indiana I always say we have our Indiana vegetables like our corn, potatoes and peas,” Dirlam said. “Whenever you kind of teach people to try new dishes, make things in a healthier way, it does it empowers them and makes them more likely to make those meals for their family.”
The classes also serve as a social environment where patients can swap recipes and try items brought in by other participants. One of the primary teaching kitchens is located at the Grandy Clinic on the east side.
“We have a lot of cooking classes for both patients and employees,” Dirlam said. “It gives our patients kind of the opportunity to just try different recipes, maybe things that they haven’t tried at home and they can just kind of have that exposure to new fruits and vegetables and different healthy options.”
Further information regarding nutrition classes and recipes can be found on eskenazihealth.edu. Dirlam and other Eskenazi Health dietitians continue to provide education at various clinic locations throughout the city.
