Meals On Wheels helps Seniors in Fire

Mr. Hunt – 95 years old who lived at the Wedgewood Apartments on the 8th floor.  Mr. Hunt had to be evacuated from his Wedgewood Apartment when firefighters busted out his window and took him down on a ladder.  Mr. Hunt has been temporarily relocated.  On Monday morning MOW connected with the 10 clients living at the Wedgewood and the only one who needed nutritional support was Mr. Hunt because of his very restricted diet of diabetic/heart healthy/chopped/no milk.  I delivered several meals to him Monday morning and he was so relieved because he had not eaten.  He was very grateful and thanked us for our “quick response”.  The food being provided by the Red Cross did not meet his dietary needs so MOW continues to help him.  We will make another delivery to him today.


Of the other 9 clients – 3 are in hospitals and the others are either with family or living in hotels.

Please visit  to learn how you can help us at Meals On Wheels

Thank You and Happy New Year and a blessed 2015!


Meals on Wheels/Fisher and Wieser

Meals on Wheels/Fisher & Wieser


a b


Food, food, food!

More often than not, I feel like my life revolves around work, working out, and making and eating food!  I recently spent a Saturday afternoon with Leo Aguirre, retail manager for Fischer & Wieser Specialty Foods in Fredericksburg, Texas, doing a food demo at the Alon Market HEB.  That was the first time I had been to that HEB and I can say my senses were on overload!  There was brightly colored, tasty food all over the place.  Various foods were being sampled, people were cooking up delicious holiday themed recipes, and I pretty much had lunch before I started!

Leo featured a variety of Fischer & Wieser products that day through the recipes he created for the demo.  They included a fresh fruit salsa, some marinated chicken, a mango-ginger-habanero ceviche, and a delicious sweet cream dessert!  I was partial to the ceviche as it is one of my favorite foods- I often prepare it on Sundays when I have time to let the fish “cook up” in the acidic lemon and lime juice I add.  This one, however, had a unique kick that came from the mango-ginger-habanero sauce.  It was sweet, spicy, and tart all at the same time- what a perfect balance and a nice break from all of the heavy holiday foods that have been around these days.  We offered it to the HEB shoppers with tortilla chips, but this recipe would be delicious alone, or even over cold rice or with beans.  And, if you know me at all yet, you know I would love it with some avocado.  In fact- I think that will be on my menu this week!

If you’re looking for a light meal during the holiday season, try this recipe for Mango-Ginger-Habanero Ceviche.  Have it as an appetizer, or serve it with tostadas or tortilla chips and avocado for a whole meal.  It’s a delicious way to add variety and flavor to your weekly meal plan.  This recipe calls for shrimp, but if you choose to make it with salmon or tuna, it will help you meet the American Heart Association’s recommendations of eating fish at least twice a week! (Fatty fish, more specifically, is recommended).

Mango-Ginger-Habanero Ceviche

Serves 8

1 Cup Mango Ginger Habanero Sauce

1 lb. small shrimp, cooked

1 lb. of crab meat cut in small cubes

1 small red onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

4 celery stalks, diced

Handful of cilantro, chopped

Juice of 5 lemons

Juice of 5 limes

1 cup white wine




Mix all ingredients in a large bowl and chill overnight.  Or, make in the morning to serve for dinner.

Serve cold with tortilla chips and freshly made guacamole.  For some added kick, add a thinly sliced or finely diced jalapeno.


Nutrition Information: Calories: 233; Fat: 1 g; Protein: 17 g; Carbs: 38 g; Fiber: 1 g; Sodium: 594 g

More recipes from Leo and Fischer & Wieser can be found on  Bon appetite!

Please visit


Gluten free meal- BBQ Chicken served over colorful quinoa



In the Kitchen with Meals On Wheels

Recently, with my intern Brittany, we made the gluten free meal.  We made BBQ Chicken served over colorful quinoa.  This is the first time we’ve served quinoa, a healthy, gluten free whole grain, and I hope our clients will like it.  The original recipe is simple enough to make at home and can be found here:

Of course, we modified this dish a bit.  We omitted the bacon and cut down on the BBQ sauce to reduce the sodium content and we used chicken breast for ease of production. We served this alongside some country green beans and seasoned corn.  What a colorful, hearty, and healthy meal!



A Merry Peary Christmas

A Merry Peary Christmas

Brittany Wise

Dietetic Intern, UTSA, San Antonio

Senior Nutrition Blog Entry – December, 2014

I can’t believe Christmas is just around the corner! It’s time to break out the Christmas music, light up the fireplaces, and eat those yummy foods that pop up on our dinner tables once a year. Personally, this is my favorite time of year to experiment with fun dessert ideas that give a little more variety than the traditional Christmas pie. This year, I decided to play around with an old favorite of mine – baked fruit! Sometimes, raw fruit like apples and pears can be difficult to chew and may even feel a tad boring to eat time and time again. But what if I told you we could turn some of those average little fruits into a delicious dessert fit for the Christmas season? Here are two simple recipes that will be a perfect addition to your holiday feast.


Baked Pears with Walnuts – Adapted from

            Servings: 4   

            Serving Size: ½ Pear


  • 2 large ripe pears
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • 1/4 cup crushed walnuts
  • (optional) yogurt or frozen yogurt


Preheat the oven to 350°F.

Cut pears in half and place on baking sheet. Slice the bottoms so they stand upright.

Use a measuring spoon or melon baller to scoop out the seeds.

Sprinkle with cinnamon & top with walnuts and 1/2 teaspoon honey over each one.

Bake in the oven for 30 minutes. Remove, let cool, share, and enjoy!

Nutrition Information: Calories: 110.5; Fat: 5 g; Carb: 17 g; Fiber: 3 g; Protein: 1.5 g

Christmas Baked Apples – Adapted from

Servings: 4

Serving Size: 1 Apple


  • 4 large Golden Delicious apples
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup currants or chopped raisins
  • 1 Tbsp butter
  • 3/4 cup boiling water


Preheat your oven to 375°F (190°C). Rinse and dry the apples. Using a sharp paring knife or an apple corer, cut out the cores, leaving the bottom 1/2 inch of the apples intact. If you use a paring knife, cut out the stem area and then use a small metal spoon to scoop out the seeds. Make the holes about an inch or so wide.

Place the brown sugar, cinnamon, currants or chopped raisins, and chopped pecans (if using) in a small bowl and stir to combine. Put the apples in a baking dish and fill each one with the sugar stuffing mixture. Place a pat of butter on top of the sugar.

Pour the boiling water into the bottom of the baking dish.

Bake at 375°F (190°C) for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy.

Remove the apples from the oven and baste them with the juices from the pan and serve!

Nutrition Information: Calories: 220; Fat: 6 g; Carb: 42 g; Fiber: 5 g; Protein: 1 g

These little desserts will satisfy any holiday sweet tooth. They contain fiber for a healthy digestive system, are filled with antioxidants, and can even protect against heart disease. Share these delicious treats and give your family and loved ones the gift of health to enjoy this beautiful holiday season, and many more to come!