Cabot® Creamery's Sara Wing Named 'Outstanding Dietitian of the Year' By Vermont Academy of Nutrition and Dietetics
CABOT, Vt., May 5, 2014 /PRNewswire/ -- At a ceremony held on April 11th at the annual meeting of the Vermont Academy of Nutrition and Dietetics (VAND), Waterbury Center native and Cabot Creamery Cooperative Registered Dietitian Sara Wing was named the organization's "Outstanding Dietitian of the Year." The award is presented annually to a VAND member who has demonstrated exemplary service in the field of dietetics.
Wing, a 17-year veteran of the dairy industry, began her career at the Cabot Annex store in Waterbury, eventually working her way up to become the cooperative's Director of Marketing – Wellness and Food. Along the way, she helped develop a number of consumer-focused educational campaigns, including the highly successful Growing Health & Wealth program, which fosters healthy eating and spending habits in children. Wing has also served as a volunteer for many non-profit organizations, including the Vermont State Food Bank, taught Wellness Programs at local senior centers, and mentored many young dietetic students.
"We are so incredibly happy for Sara, who truly deserves this honor," says Roberta MacDonald, Cabot's Senior VP of Marketing. "From her oversight of Cabot's successful Community and Classroom nutrition education programs, to her years of introducing health professionals and communities to the great taste of Cabot Light Cheddars and Greek-Style Yogurt, to her recent leadership in launching the CabotFit Team, Sara is the driving force behind our commitment to total health and wellness."
VAND, an organization comprised of more than 200 registered dietitians, registered dietitian nutritionists and dietetic technicians - along with dietetic students, researchers and educators - was founded in 1944, and is a member of the Academy of Nutrition and Dietetics, the world's largest organization for food and nutrition professionals. VAND's commitment extends to improving Vermont's health, and advancing the profession of dietetics through research, education and advocacy.
"I am truly proud to work for a cooperative that understands the importance of the dietetic profession and the expertise that it brings to so many different areas of our company," says Wing. "This award is really the culmination of all my achievements that have occurred through the support of my family, co-workers and the farm families that own Cabot."
In honor of being recognized as VAND's "Outstanding Dietitian of the Year," Wing has selected some of the most outstandingly delicious and nutritious recipes created by Cabot's team of recipe developers and bloggers. More recipes can be found online at cabotcheese.coop/recipes.
CUMIN-LIME CRUSTED CHICKEN FAJITAS
Makes 2 servings
1 tablespoon olive oil
1 tablespoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
8 ounces boneless, skinless chicken breast, thinly sliced
1 small red onion, thinly sliced
1 small red bell pepper, cut into thin strips
1 clove garlic, minced
2 small Roma tomatoes, diced
1/4 cup torn cilantro leaves
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
4 whole-wheat tortillas
1. Grate 1 teaspoon of lime rind from 1 lime into a large zip-top plastic bag; cut the lime in half and squeeze the juice into the bag. Add olive oil, cumin, 1/4 teaspoon salt and pepper to bag. Add chicken, tossing well to coat. Seal bag and let marinate in refrigerator at least 30 minutes or up to overnight.
2. Toss tomato, cilantro, remaining 1/4 teaspoon salt and the juice of the remaining lime in a small bowl. Refrigerate until ready to serve.
3. Coat a large non-stick skillet with cooking spray; place over medium-high heat. Add onion, bell pepper and garlic to pan; sauté 5 to 7 minutes or until tender. Remove from pan and set aside, keeping warm. Wipe pan clean with paper towels; coat with cooking spray.
4. Remove chicken from bag. Add to pan and sauté over medium-high heat 3 minutes or until desired degree of doneness.
5. Divide cooked chicken, pepper mixture, tomato and shredded cheese evenly among tortillas and roll-up. Serve immediately.
**Tip: To save time, look for pre-cut frozen bell pepper and onion strips in the frozen vegetable section of your supermarket.
NUTTY MONKEY PROTEIN SMOOTHIE
Makes 2 (2-cup) servings
1 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
1 cup ice
1/2 cup nonfat milk
2 bananas, peeled and broken in half
3 tablespoons unsalted natural peanut butter
3 tablespoons honey
1. In blender, combine yogurt, ice, milk, bananas, peanut butter and honey; puree on high speed for about 45 seconds or until completely smooth. Serve immediately.
Recipe courtesy of Katie Webster.
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of "The World's Best Cheddar," Cabot is owned by the 1200 dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative, with farms located throughout New England and upstate New York. For more information on Cabot, visit: http://www.cabotcheese.coop.
Cabot Creamery Cooperative is the world's first cheese maker and dairy cooperative to achieve B Corporation Certification, a validation of its attention to environmental and social impacts on stakeholders.
Contact: Bob Schiers
1.888.214.9444 or firstname.lastname@example.org
SOURCE Cabot Creamery Cooperative