New Food Products Revealed at the Annual Meeting of the American Dietetic Association and a Recipe for Greek Stuffed Eggs (Podcast #162)

by The Meal Makeover Moms on October 11th, 2011

At this year’s annual meeting of the American Dietetic Association in San Diego, we spent a lot of time wandering through the expo hall in search of new and nutritious food products. With well over 300 exhibitors, walking the aisles was much like winding your way through a maze; a bit overwhelming but oh-so rewarding when you make your way around …. and then out!

We took a break from pounding the pavement and stopped by the California Avocado Commission booth to cook up one of our newest recipes for avocado mango chicken salad.

On this week’s Cooking with the Moms podcast, we share our favorite food finds along with highlights from the conference including an amazing lecture by Dr. David Katz of Yale University, a recipe for Greek Stuffed Eggs that we sampled at one of the after-hours receptions, and a recipe for California Avocado and Mango Chicken Salad that we prepared at the California Avocado Commission booth. We also had an opportunity to meet up with some of our Meal Makeover Moms’ fans … including possibly one our cutest fans ever, 5-month old Lenny. Read on for all the delicious details.

Greek Stuffed Eggs

Makes 6 Servings

These nutrient-rich deviled eggs were created by Jessica Hildebrand, RD for Eggland’s Best Eggs. We sampled them at an evening reception hosted by the Food & Culinary Professionals practice group of the American Dietetic Association. We cooked ‘em up here in the Meal Makeover Moms’ Kitchen the other day (and made a few minor tweaks) and are now delighted to share the recipe with all of you!

  • 6 large eggs, hard cooked and shells removed
  • 2 tablespoons low-fat plain Greek yogurt or light sour cream
  • 1½ tablespoons freshly squeezed lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1/8 teaspoon salt
  • Dash of freshly ground pepper
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced peeled and seeded cucumber or celery
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh chopped oregano leaves, plus more for garnish

1. Cut each hard-cooked egg in half. Gently remove the yolks and place them in a medium-size bowl. Mash the yolks with a fork until smooth and creamy.

2. Add the yogurt, lemon juice, olive oil, salt, and pepper and stir to combine.  Fold in the onion, cucumber, feta cheese, and oregano.

3. Arrange the egg white halves on a serving plate, hole-side up.  Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip half an inch off one bottom corner. Squeeze an equal amount of the mixture into each egg white half. Sprinkle with oregano leaves to garnish.

Tip: To cut down on prep time, use Eggland’s Best Hard-Cooked Peeled Eggs.

Nutrition Information per Serving (2 halves): 110 calories, 7g fat, 180mg sodium, 2g carbohydrate, 1g fiber, 8g protein

Print Recipe

Jane P. has been a Cooking with the Moms listener for years (thanks Jane). She and her adorable daughters tested recipes for No Whine with Dinner, and now little Lenny is on the scene to follow in his sisters’ footsteps. We met up with Jane (and another fan, Suzanne) at Richard Walker’s Pancake House in San Diego for a hearty breakfast.

The growing demand for gluten-free foods was evident as we walked through the exhibit hall. Mary’s Gone Crackers offers gluten free pretzel sticks, cookies, crackers, and crumbs. We’re big fans, because they taste great and they’re made with nutrient-packed ingredients like flax, quinoa, and brown rice.

100% freeze dried fruit from Crispy Green is a portable snack we sure feel good about. They offer six crispy fruit varieties: apple, mango, cantaloupe, Asian pear, pineapple, and banana.

Deli meats are notorious for being high in sodium, so we were thrilled to see that Dietz & Watson now offers a no-salt-added turkey breast option. We tried a slice and are happy to report that when you take the salt out, it ends up tasting a lot like Thanksgiving turkey.

Given all the lower-sugar beverages showcased on the exhibit floor, there is no doubt in our minds that calorie-conscious consumers are driving demand for slimmer juices and fruit drinks. Lite Pom comes in four flavors — pomegranate, dragon fruit, black currant, and black berry, and it’s made with 50% juice and 50% water (no artificial sweeteners or sugar substitutes). Other skinnier beverages at the show that we enjoyed: Juicy Juice Sparkling Fruit Juice Beverage made with 70% juice and 30% water and CasCal fermented sodas made with natural juices.

We met up with Chef Jason from the Chobani Kitchen and had an opportunity to sample his special hummus recipe, enhanced with Chobani’s 0% plain Greek yogurt. He also treated us to a sample of one of the company’s new yogurt flavors: Passion Fruit (yum). You’ll find it in supermarkets in January along with two other flavors: Blood Orange and Apple Cinnamon. All three are either non-fat or low-fat.

Cut ‘n Clean Greens make eating dark green leafy veggies easier than ever.

David Katz, MD is an authority on nutrition, weight management, and the prevention of chronic disease. He is the Director and founder of Yale University’s Prevention Research Center. This year, Dr. Katz gave the American Dietetic Association’s Lenna Francis Cooper Memorial Lecture and shared his famous poem, Back to our Nutrition Future. Dr. Katz is a pioneer in health promotion and we were inspired by his lecture (and the fact that he spoke for an hour with no apparent notes and no teleprompter)!

Sometimes you just have to let your hair down … or put it up in a tiara! Every year the American Dietetic Association’s Foundation hosts a gala dinner and dance. Liz had a enchanting evening with RD friends, Janet Helm and Carolyn O’Neil.

Be sure to tune into Cooking with the Moms for lots more from the exhibition hall.  And to view all of our photos from the conference, visit our Flickr page. If you were at the conference, what products caught your eye?

Other bloggers who shared their insights on the exhibits at the annual meeting of the American Dietetic Association:

> Teaspoon Communications: Top 5 Food Nutrition Trends from FNCE
> Nutrition Unplugged: Top Food Trends Spotted at ADA’s Food & Nutrition Conference and Expo
> Michelle Dudash: Nutrition Expert on Food and Nutrition Trends at the ADA Convention
> The Buzz Bin: Chew on This: 2 Points of View on Food and Nutrition Trends from #FNCE 2011
> Food & Health Communications: 33 Things we Learned at FNCE
> Green Grapes Nutrition: Hot New FNCE Food Products
> Self Magazine / Eat Like Me: My Top 7 New Food Finds You Gotta Try

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4 Comments | Filed Under CulinaryAdventures, Eggs, Grains, Podcast, Snacks, Vegetarian 

4 Responses to “New Food Products Revealed at the Annual Meeting of the American Dietetic Association and a Recipe for Greek Stuffed Eggs (Podcast #162)”

  1. Michelle Dudash on October 13th, 2011

    Thanks so much for mentioning my post, Liz and Janet! And thanks for pointing out the new Sticks and Twigs and Dietz and Watson’s no salt added turkey. I missed those! So much to eat, so little stomach space…

  2. Michelle Dudash on October 13th, 2011

    And, love your sassy celebrity pose, Liz. Love.

  3. Top Food Trends Spotted at ADA’s Food & Nutrition Conference & Expo | Nutrition Unplugged on October 14th, 2011

    [...] Teaspoon Communications Michelle Dudash Emma Stirling The Buzz Bin Food and Health Communications Green Grapes Nutrition Self Magazine – Eat Like Me   Meal Makeover Moms’ Kitchen [...]

  4. Kalyn on March 26th, 2012

    When I saw Greek Stuffed Eggs on Twitter, I was hoping they had feta!

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