Summer Barbecue Staples

By Alexandra Pettit, AZFB Communications Intern

Well, its officially May and we have hit the 100s. With the introduction of the warmer weather comes summertime celebrations. In my family, summertime BBQs are a favorite and are always a blast. With every back yard BBQ, you need the perfect menu to accompany. So here are a few of my family’s favorites!

Fresh Fruit Salad:

This is a fun and fresh fruit salad that uses in-season fruit. This is a favorite in my family.


1 Seedless watermelon

1 Pineapple

1 2lb pack of Strawberries


Cut up all the fruit and ix together in a big serving bowl. Chill in the refrigerator for two hours before serving.


Lemon Lime Refresher:


1 52oz container of simply lemonade

1 52oz container of simply limeade

1 2 liter of sprite

Lime slices

Lemon slices



Add the containers of lemonade, limeade, and sprite to a container and stir. In a glass add ice and lime and lemon slices, then add the liquid mixture. Enjoy!


Angel Food Cake:


1 angel food cake

4 cups of the fruit of your choice (We do 2 cups blueberries and 2 cups strawberries)

1 16oz container of cool whip


Tear angel food cake into bite-sized pieces and place into a bowl. Add a container of cool whip and stir until cake is coated. Add in 4 cups of fruit of your choice. Refrigerate before serving.

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GMO Educational Effort launched by Leading Government Agencies

By Julie Murphree, Arizona Farm Bureau Outreach Director


Led by the Food and Drug Administration, a multiagency effort to educate consumers about genetically modified (GMO) foods through a new “Feed Your Mind” initiative launched last month to much fanfare. The initiative is part of the GMO labeling bill that passed Congress in 2017.


The Environmental Protection Agency and USDA are collaborating on the new program. The new initiative “aims to answer the most common questions that consumers have about GMOs, including what GMOs are, how and why they are made, how they are regulated and to address health and safety questions that consumers may have about these products,” FDA said in a news release.


The Feed Your Mind website includes a video that quickly explains what 10 crops are genetically modified and includes a couple downloadable PDFs that cover consumers most common questions about GMOs and GMOs and your health.


Congress allocated $7.5 million in funding for the initiative.

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Zinc and Immune Health – How It Helps and Where to Find It

By Lillian Lin-Levitan a recent ASU Nutrition student


With the current pandemic hitting our nation hard, many of us are thinking about ways to promote health in ourselves and our family. The foundation of health is proper nutrition – your body must have a number of essential nutrients in order to function and effectively protect against outside pathogens. Now is a time of uncertainty, and there is so much that is out of our hands. So why not take control of what you can – make sure you and your family are getting enough of all the essential micronutrients each day.


One essential nutrient that plays an extra important role in immunity is Zinc. Zinc is a mineral that is found in every single cell within your body. Zinc is a cofactor (a helper molecule) that is required to make all sorts of body reactions happen – everything from energy production to DNA synthesis and regulation of gene expression requires the assistance of zinc.


Zinc affects our immune system in multiple ways. From the very start, the presence of zinc is necessary for our immune system to operate – because zinc is crucial for the normal development and subsequent function of cells that mediate our innate immune system – the first line of immune defense. Zinc is also vital to the development and function of your adaptive immune system – this is where your immune system recognizes and then targets specific invaders to destroy them. Zinc also functions as an antioxidant – preventing cell injury as a result of free-radicals released during the body’s natural inflammatory process.


When we are deficient in zinc, our immune cells aren’t able to perform the life-saving function they are meant to do.


So, give yourself a leg up and provide your body the fuel it needs to fight off unwanted invaders!


Foods rich in zinc:


  • Seafood – oysters, crab, lobster
  • Beef
  • Legumes – chickpeas, lentils, kidney, pinto
  • Seeds – hemp, pumpkin
  • Nuts – cashews, almonds
  • Cheese


Prasad AS. Zinc in human health: effect of zinc on immune cells. Molecular medicine (Cambridge, Mass.). Published in 2008. Accessed April 26, 2020.


Office of Dietary Supplements – Zinc. NIH Office of Dietary Supplements. Accessed April 26, 2020.

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Kid-Approved Cajun Style Shrimp, Red Beans, and Rice

By Lillian Lin-Levitan a recent ASU Nutrition student


This warming dish has some of my most favorite flavors. I take it easy on the hotter spices only because I’m serving young kids as well as the grown-ups. If you like it hot just add some cayenne pepper to taste – that’s what I do when the occasion calls for it.


First and foremost – the spice mixture

  • 2 tablespoons smoked paprika
  • 3 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper


Red Beans and Rice

  • 2 cup vegetable broth
  • 1 tablespoon butter
  • 1 can kidney beans
  • 1 cup uncooked brown rice
  • 1 white onion
  • 6 cloves garlic
  • dash of salt
  • dash of pepper
  • dash of paprika


In a large pan, melt butter and sauté chopped onion and garlic.


Add rinsed, uncooked brown rice. Add vegetable broth and spices, bring to a simmer and then reduce to low. Cook according to the directions on your rice.


Once rice is cooked and no liquid remains, mix in rinsed and drained beans. Add about ¾ of the preprepared spice mixture.



  • 1 pound peeled and deveined shrimp
  • 1 tablespoon melted butter
  • Remaining ¼ of preprepared spice mixture


In a large bowl, mix all ingredients together.

Over medium heat, cook shrimp for about 5 minutes, stirring or flipping shrimp occasionally.


Put it all together!


Serve in a bowl with the bean and rice mixture on bottom, topped with shrimp.


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German Chocolate Cake Recipe

By : Gabrielle Hungate a recent ASU nutrition student

There are very few occasions that I will make this kind of decadent item. I try to eat healthy on a regular basis, but there are events that I am asked to make a dessert and this is a great go to treat. The frosting can be a little bit of a challenge and the texture is a little different then something you would buy in a can. The flavor and texture is delicious. It is always a hit at family events.




1 (18.25 ounce) package German chocolate cake mix

1 cup buttermilk

1/2 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract


Coconut almond frosting

1/2 cup butter

1 cup sugar

1 cup evaporated milk

2 eggs, beaten

1 tablespoon vanilla

1 (7 oz. package) sweetened flaked coconut

1 cup sliced almonds




Preheat oven to 350º. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed

Add to a greased and floured 13X9 baking dish. Bake 38 Minutes until the cake springs back when pressed. Cool completely on a wire rack.



Coconut-Almond Frosting

Combined butter, sugar, evaporated milk and eggs* in a saucepan. Cook over medium heat, stirring constantly, for about 12 minutes or until thickened. Add vanilla, coconut and almonds. Cool to room temperature before frosting cake.

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