Nutrition Health Education
The Long Island Association for AIDS Care (LIAAC) provides eligible HIV+ individuals with monthly education workshops and one of the following two food/meal components: grocery store vouchers or grocery/food pantry bags. All clients enrolled in this program are assessed by a Registered Dietician within two months of starting the program to determine educational and dietary needs. After they are assessed they must attend at least one Nutrition health Education workshop per month. The workshops are offered either individually or in a group and are held in community settings, in the client’s home, or over the phone. At the conclusion of the workshop they are provided with Food/Meal Services.
Clients on the food voucher component will be provided with grocery store gift cards to buy enough food to make 30 meals a month. Clients on the grocery/food pantry level of service receive pantry bags each month containing the ingredients for 30 meals.
Nutrition services are provided directly to clients M-F 9 am - 5pm. Accommodations can be made for clients who are unavailable during these set times.
Veggie and Feta Frittata
½ white onion, diced
1 clove garlic, minced
1 sweet red pepper, medium dice
1 5-oz package baby spinach, pre washed
½ bunch green onions, thinly sliced
½ cup feta cheese, crumbled
8 large eggs, beaten
½ cup milk
Salt and freshly ground pepper, to taste
Preheat oven to 450 degrees F. Heat two tablespoons olive oil in a medium non-stick oven-proof skillet over medium-high. Add pepper, diced white onion, garlic and sauté till soft, approx. 4 minutes. Add spinach and stir until wilted.
In a medium bowl, whisk together eggs, milk, green onions, feta cheese and salt and pepper. Pour egg mixture into the skillet and transfer to preheated oven. Bake until the frittata is set and the top is golden, approx. 15-20 minutes. Slide onto a serving plate and cut into wedges.
Yield: 4 Servings
2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
4-1/2 cups diced cooked chicken
2 cans (14-1/2 ounces each)
1 can (15 ounces) pinto
2/3 to 3/4 cup mild or
medium picante sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Optional toppings: shredded cheddar cheese, diced avocado and sour cream
Directions (Prep/Total Time 30 min.)
In a Dutch oven, heat oil on medium. Saute onion, green pepper and garlic until tender. Add chicken, tomatoes, beans, picante sauce and seasonings; bring to a boil. Reduce heat; simmer for 20 minutes. Ladle into soup bowls. Top with cheese, avocado and sour cream if desired.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 263 calories, 10 g fat (2 g saturated fat), 70 mg cholesterol, 470 mg sodium, 17 g carbohydrate, 3 g fiber, 26 g protein.
Any HIV positive individual who wishes to become a part of our Nutrition Health Education program should contact our toll free Hotline (877-865-4222) for intake and assessment for services.