Online Nutrition Programming

 The Nutrition Educators at CCE Clinton are working hard to adapt to the ongoing COVID-19 situation. They will be sharing recipes/demos and other food/nutrition information as well as creating their own original content. This page will serve as a blog of sorts, updating daily and listing information by most recent down to the first post. Videos and information can also be found at the Nutrition Educators of CCE Clinton County FB page which can be found at the the link below. 

Link to Nutrition Educators FB Page:  https://www.facebook.com/nutritioneduCCEclinton/

Seed Starting 

Storing Potatoes 


Apple Cinnamon Bread






June 23rd: Recipes 

Marinated Cucumber, Onion and Tomato Salad 


Garlic-Parmesan Hasselback Zucchini


June 22nd: Recipe

Spinach-Strawberry Salad with Feta & Walnuts:


June 8th: Crunchy Ramen Chicken Salad

May 28th: Free Milk Drive-Thru


Attention Clinton County residents! If you are in need of milk, produce or dairy come to the JCEO's drive thru pick up this Sunday, May 31st at the Plattsburgh Field-house. The west entrance closest to Stewart's on Rugar Street will be where you enter (look for the signs). There will be one dedicated exit, also marked with signs, volunteers and University Police. Upon leaving, you will only be able to turn right onto Rugar Street to avoid traffic congestion. 

Please stay in your vehicles and pop your trunks, we will handle the rest!


May 27th: Dispelling Consumer Myths:Learning the Facts About COVID

Slideshow to complement the video or to be viewed as standalone PDF:  Dispelling Consumer Myths

May 22nd: Chicken Spinach Bake

May 21st: 

Tomato, Mozzarella Salad Recipe Video from CCE Nutrition Educators:


May 20th: 


May 18th: 



Meals in the Microwave:


May 14th: 

Ideas & Fun:  https://www.facebook.com/IdeasAndFun/?tn-str=k*F has shared some cute ways to get the little ones to eat more fruit! 

May 8th:

Let's Preserve: Refrigerator Spring Pickles


May 5th: 


We have adapted our nutrition education series to be offered online. If you are looking to learn more about preparing healthy meals and a healthy lifestyle for you and your family this is a great first step! Our lessons have been modified to meet the needs of today’s challenges and current situations. Please join this group if you are interested in attending a series and an educator will reach out to you!


May 4th: 

Build a strong immune system through what you eat!


May 1st:

Just as you’re being vigilant about washing your hands, take time to clean and sanitize your kitchen. Here are some basic guidelines to follow to reduce risk of food poisoning and spread of germs: https://sm.eatright.org/springclean


April 30th: 

If you’re preparing for a shelter in place or quarantine, meal planning can help ensure you have what you and your family need. It also can help reduce overspending or unnecessary food stockpiling. Start with these tips: https://sm.eatright.org/mealplanning


April 29th: 


April 28th: 

FoodKeeper App: 

helps you understand food and beverages storage. It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly. It was developed by the USDA's Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute.


Growing seeds is a fun at-home activity for families and an inexpensive way to get more vegetables in your diet! Seeds can even be purchased with SNAP benefits.


April 23rd: (Kari Lamkins)

A little tip on portion control


Last night I had a serious craving for chocolate chip cookies. A whole batch of cookies can go pretty quickly in a family of 4. Its one of those foods that's so easy to mindlessly eat.

Heres a great way to combat the cookie binge session.

After preparing your cookie dough of choice...

Step 1: Find a spoon or scoop that holds about 2 tablespoons, This way all of your cookies will be equal size and bake evenly.

Step 2: Scoop out enough cookies for each of your family members to have one serving, and bake.

Step 3: Scoop the remaining dough out onto a cookie sheet, cover with plastic wrap and freeze.

Step 4: Once frozen, put cookie dough portions into a large ziplock back and place back in the freezer.

  • Scooping the dough into portions before freezing makes it easier to portion out the next time you'd like to bake them. Trying to scoop frozen dough can be challenging and messy!. This method also allows you to determine how many portions you will make as opposed to having to use the remaining dough all at once.
  • Cookie dough can last 9-12 months in the freezer.
  • Most frozen doughs will take a little extra time in the oven, but otherwise bake the same way you usually would.
  • If you are making dough that will be used in 'cut out' cookies, you will want to freeze this dough in one big ball like you would a pie crust.

Follow the links below to find some healthy cookie recipes!




~Kari Lamkins

Nutrition Educator CCE Clinton

April 21st: (Kari Lamkins)

Are you concerned about how much sugar your child is consuming? What's too much? The 2015-2020 Dietary Guidelines recommend that less than 10% of daily calories be from added sugar (about 12 teaspoons for a 2000 calorie diet). The average American consumes nearly 42 gallons of sweetened beverages a year, the equivalent of 39 pounds of extra sugar!

If you're curious about how much sugar is in some of your products at home, simply look at the label! Find the amount added sugar in grams and divide it by 4! This is not to be confused with sugars that naturally occur in fruits and dairy products. For more information and the latest diet recommendations, visit the link below!


Did this topic interest you? Would you like to learn more about healthy eating practices for you and your family? Send us a message kl454@cornell.edu (Kari) or jbw47@cornell.edu (Jordy). One of our educators will reach out to you and enroll you in our free nutrition education series today!

Best wishes!

Kari Lamkins

Nutrition Educator CCE Clinton

April 20th: (Kari Lamkins)

Cooking has always been one of my favorite things to do. Lately, I find that I'm cooking up a storm to pass the time and to avoid having to make frequent trips to the store or order take out. I have been trying to use leftovers in different ways to create new meals rather than discarding them.

Saturday, I cooked a whole chicken. My family loves to pick off the best parts and we leave a lot of meat still on the bird. Last night I pulled off all of that remaining meat and made some chicken and dumplings. I added some extra frozen veggies I had on hand and had my 10-year-old daughter give me a hand to make some dumplings.

What sort of meals are you coming up with, using what you have on hand? Here is my recipe for dumplings! For my take on chicken and dumplings, I just made chicken soup without noodles and dropped the dumplings in!


2 C. flour

1.5 tsp salt

1 Tbsp baking powder

2 Tbsp Veg oil

1C. warm water

  • 1Combine flour, salt, and baking powder. Add oil and water and mix until smooth. Add a bit more water until dumplings are soft and not at all dry.
  • 2Bring broth to a boil and add dumplings by the spoonful. Reduce heat and cook dumplings for 4-5 minutes. (Do in batches if you are using a small pan.)


Recipe retrieved from: https://www.tablespoon.com/recipes/easy-homemade-dumplings/b8a05d8c-3a07-4588-b78e-41fc5c0508e8


April 16th:

The New Nutrition Facts Labels


April 8th:

50 Ways to Reduce Food Waste:


April 7th:

My Plate Collage: 

Looking for a fun project to do with the kids to teach them about healthy eating? Try a MyPlate food collage! 


All About the Protein Food Group: It's More Than Just Meat!


April 6th: From Nutrition Educators FB Page



"The following nutrients play a role in the immune system and can be found in a variety of foods:

Beta Carotene is found in plant foods, such as sweet potatoes, spinach, carrots, mango, broccoli and tomatoes.

Vitamin C-rich foods include citrus fruits, berries, melons, tomatoes, bell peppers and broccoli.

Vitamin D is found in fatty fish and eggs. Milk and 100% juices that are fortified with vitamin D also are sources of this important nutrient.

Zinc tends to be better absorbed from animal sources such as beef and seafood, but also is in vegetarian sources such as wheat germ, beans, nuts and tofu.

Probiotics are “good” bacteria that promote health. They can be found in cultured dairy products such as yogurt and in fermented foods such as kimchi.

Protein comes from both animal and plant-based sources, such as milk, yogurt, eggs, beef, chicken, seafood, nuts, seeds, beans and lentils. "

For more information, please visit https://www.eatright.org/health/wellness/preventing-illness/how-to-keep-your-immune-system-healthy

April 3rd:

Rainbow Cauliflower Crust Pizza Recipe:


April 1st: 

7 Beginner Bread Recipes


MARCH 31st:

The Nutrition Educators of CCE Clinton County have created a group, The Morning Dish for parents to come and talk about food and healthy choices during this time of social distancing. They will be featuring a once a week live video lesson and will be sharing ideas on snacks, physical fitness your whole family can get involved in and much more. Please join them and share the group with a friend.


10 Benefits of Growing Chives


Healthy Sheet Pan Dinner:


Photo and Recipe Credit to  @thefarmstandbobier (The Farm Stand Kitchen)

Facebook Post:  https://www.facebook.com/TheFarmStandBobier/posts/2509775889267983

Recipe from Post:

My version of a healthy sheet pan dinner! Here is what I did-


Rough chop carrots, red onion, red bell pepper, zucchini. Also add a handful of fresh green beans.
Toss with fat free Italian Dressing...probably 3-4 T. Pour out onto a parchment lined baking sheet. Pop them in a 400 degree oven and start roasting them.

In the mean time, add a pound of chicken tenders to a bowl. Add 2T fat free Italian dressing and 2 T Balsamic Vinegar. Toss to coat. After the veggies have roasted for 30 minutes, add the marinated chicken pieces scattered about the pan. Add some fresh snipped Rosemary. Return to oven and bake for another 20 -25 minutes...or until veggies are just tender. Remove from oven, add some cherry tomatoes, or quarter a vine ripened tomato and add it to the pan. Roast 3 minutes, just to wilt the tomato. Remove from oven and add some fresh basil, sea salt and fresh cracked pepper. Dinner! ( you can an entire plate of veggies).

March 30th

Another resource to check out on blanching with easy to use guidelines.


March 27th

March 25th

Recipe for Taco Stuffed Sweet Potatoes:  < https://belleofthekitchen.com/taco-stuffed-sweet-potatoes/?fbclid=IwAR2UvzrAb-5TbRxayG_myxOP8g1KWsiZzwkOdlFRMcWjsFipO6Rv929EmpQ

March 23rd

In this video CCE Nutrition Educator Jordy Kivett demonstrates how to make chicken noodle soup with homemade pasta.

March 19th

In this video CCE Nutrition Educator Jordy Kivett demonstrates how to make stuffed peppers.

March 18th

6 Best at Home Exercises

Link to article:  http://www.eatingwell.com/article/7677528/the-6-best-at-home-exercises

Physical Activity as a Family

How to Make Sanitizer Solution

How to Prepare Dry Beans

Black Bean Tacos Recipe:  https://www.cookingclassy.com/black-bean-tacos

Protein List:


Clever Ways to Store Food:  https://www.buzzfeed.com/23cleverwaystostorefood

Experts on Safety of Food Delivery During COVID-19:  http://www.eatingwell.com/isitsafetoorderdelivery

16 Recipes to Make with Dried Beans:  http://www.eatingwell.com/16recipestomakewithdriedbeans

March 17th

Freezing Fresh Berries (This can be done for tons of other produce as well). 


Last updated March 30, 2022