March is National Nutrition Month | West Suburban YMCA

March is National Nutrition Month!

Erin Whitten

Mar 15, 2022

The Y works hard every day to help people in our community live healthier and during National Nutrition Month this March we’re highlighting our efforts to make healthy eating part of your everyday life.  From nutrition reboot programs, and nutrition counseling, the WSYMCA offers programs to put into healthy eating into practice in your family’s everyday life. During the month of March, everyone is invited to learn about making informed food choices and developing healthful eating and physical activity habits. To inspire you, we're going to share a few of our favorite recipes, fit for the whole fam. 


Recipe: Pad Kee Mao (Thai Drunken Noodles)

Cooked Thai drunken noodles prepared on a plate and garnished with fresh herbs.


  • 8 ounces dried wide rice noodles
  • 1 tablespoon avocado oil
  • 2 cloves garlic, minced
  • 1 Thai chili, finely chopped
  • 8 ounces uncooked, peeled shrimp
  • 2 large eggs, whisked
  • 2 tablespoons fish sauce
  • 2 tablespoons dark sweet soy sauce
  • 2 tablespoons water
  • 2 teaspoons finely chopped kaffir lime leaves
  • 1 large tomato, chopped
  • 2 large handfuls of baby spinach
  • 10 Thai basil leaves, chiffonade


  1. Prepare rice noodles according to the package directions and drain.
  2. Heat oil over medium-high heat in a large skillet and add garlic, chopped chili, and shrimp.
  3. Cook, constantly stirring, for a few minutes or until the shrimp is almost cooked.
  4. Push the shrimp to the side and add eggs, and allow to sit for a couple of minutes, stir and push to the side.
  5. Add fish sauce, soy sauce, water, lime leaves, tomatoes, and spinach and cook, stirring for a minute or so or until sauce is bubbling and spinach has wilted.
  6. Add cooked and drained rice noodles and toss to evenly coat and top with Thai basil leaves.


Recipe: Grain-Free Orange Cranberry Muffins

Orange Cranberry Muffins prepared on a plate


  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 orange, zested
  • 6 large eggs
  • Scant ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup dried cranberries
  • 2 tablespoons sliced almonds


  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with 9 paper muffin liners.
  3. Whisk together the almond flour, coconut flour, baking soda, salt, and orange zest in a large bowl.
  4. In another bowl, whisk together the eggs, maple syrup, vanilla, and vinegar until well combined.
  5. Pour wet ingredients into dry and mix well.
  6. Fold in the cranberries.
  7. Use a scoop to transfer batter to muffin liners and sprinkle each with a few sliced almonds.
  8. Bake 30 minutes – or until golden brown and a toothpick inserted in the middle comes out clean.


Recipe: Huevos Rancheros

Eggs over beans and tortillas with onions


  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 ½ cup salsa • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 8 corn tortillas
  • 4 eggs, over easy
  • ¼ cup Cotija cheese
  • ¼ cup chopped fresh cilantro
  • Hot sauce


  1. Heat beans, salsa, salt, pepper and cumin in a small pan and over medium heat.
  2. Simmer until most of the liquid from the salsa has been absorbed – about 5 minutes.
  3. Heat a dry skillet over medium heat and warm each tortilla until lightly browned.
  4. To serve, plate two tortillas and top with ¼ of the bean mixture and top with one egg.
  5. Garnish with cheese, cilantro and hot sauce, to taste.