Revolución de Nutrición is a project of SINA, Billings Forge Community Works and El Show de Analeh, with financial support provided by Hartford Hospital and Connecticut Children’s Medical Center. With Hispanic children and families, particularly those residing in low-income neighborhoods, at increased risk for a host of serious health problems including childhood obesity and type 2 diabetes, Hartford’s Southside Institutions Neighborhood Alliance (SINA) is spearheading a collaborative effort to raise awareness among the region’s Latino population about eating better and leading healthier lives.
Ep 8: | Carne Mechada de Pavo y Pedazos de Pollo Empanado
(Turkey Meatloaf & Breaded Chicken Tenders)
The Turkey Meatloaf is perfect for the Holidays. The breaded Chicken Tenders and Chicken tacos are a fun, healthy, and quick meal for the kids.
Ep 7: | Flan de Batata sin Caramelo
(Sweet Potato Flan)
Flan is a traditional Spanish dessert and there are many versions. If you’ve never made flan before, now is the time to try this recipe!
Ep 6: | Sidra de Manzana y Apricot Caliente (Hot Apple Apricot Cider)
Hot Apple Apricot Cider is the perfect holiday beverage to warm the bones and quench your guests thirst.
Revolución de Nutrición – Interview
Find out what Revolución de Nutrición is all about and why it was started.
Ep 5: | Pescado y Vegetales en papel de aluminio y Lechon Asado
(Foil Wrapped Fish & Vegetables and Roasted Pork)
You can’t go wrong with baked Fish with a side of vegetables and for the meat lovers Roasted Pork.
Ep 4: | Pastelón de Plátano
(Meat and Plantain Pie)
Pastelón de plátano makes a hearty, tasty meal. Serve with side dishes that do not compete with the flavor, such as white or yellow rice or plain pasta.
Ep 3: | Pavo A La Naranja (Orange Turkry)
The hint of orange gives this recipe a festive tang; for a milder flavor, you can garnish the turkey with the orange slices instead of roasting them under the turkey skin.
Ep 2: | Codfish Salad
Many countries have a version of Salted Codfish Salad BUT this dish originated in Puerto Rico — it is a version of a seafood appetizer or light lunch, in the same manner as ceviche or shrimp cocktail.