Seasonal Flavors Honors African American Heritage

Our Seasonal Flavors program held today had a theme appropriate for June’s observance of Juneteenth with recipes from African American heritage. With a full crowd in the audience and St. John’s Chef Mike Schnupp at the demonstration table, three healthy and festive recipes were shared at the June 22 program.

This Seasonal Flavors program, sponsored by St. John’s in partnership with MVP Health Care, is the second of a series of cooking demonstration programming that will be brought to guests in 2022. Cheryl Minchella, MVP Health Care Community Health Educator, partners with the team at St. John’s Meadows to provide education regarding health food choices for seniors.

Watch St. John’s events listing for future programming where you can get recipes like Sweet Potato Pie or Turkey Jambalaya so you too can cook healthy at home.

June Seasonal Flavors Recipes

Healthy Corn Bread

Yields: 9-inch round pan (8 servings)


1 ¼ cup course corn meal

½ cup wheat flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoon coconut oil

1 egg (room temperature)

1 teaspoon vanilla extract or 2 teaspoons vanilla flavor

½ cup nonfat plain Greek yogurt

2 Tablespoons honey

¼ cup nonfat milk

Directions: Preheat oven 350 F. Spray 9” round cake pan. Stir together cornmeal, flour, baking soda and salt. In separate bowl, whisk together egg, coconut oil, vanilla and milk. Slowly stir in yogurt and honey until smooth (no lumps). Add cornmeal mixture and egg mixture together beginning and ending with cornmeal mixture. Spread into prepared pan evenly. Cook in 350 F for 18-29 min until edges become golden and middle is firm to touch. Cool at room temperature for at least 10 min before slicing

For best results, bread should be cooled to room temperature before slicing.

Nutrition Information per serving: Calories 162, Total Fat 2.9 g (Saturated 1.7 g), Cholesterol 24 mg, Sodium 189 mg, Total Carbohydrate 30 g (Dietary Fiber 0.6 g, Sugar 55.9 g) Protein 5.2 g

Recipe compliments of Chef Mike Schnupp, St. John’s Dining Services


Healthy Sweet Potato Pie

Yields: 9-inch pie (8 servings)


15 ounces sweet potato puree

1¾ cup coconut milk

4 teaspoons vanilla flavor

2 Tablespoons nonfat milk

¼ cup sugar

1 teaspoon agave sugar substitute

2 teaspoons cinnamon

⅛ teaspoon ground cloves

1½ Tablespoons rolled oats

1½ Tablespoons ground flax

¼ teaspoon salt

9” pie crust

Directions: Preheat oven 400 degrees F. Bake pie crust for 4 minutes. Remove crust from oven and allow to cool. Mix all ingredients together until smooth and pour filling into pie crust. Bake for 30 minutes. Turn oven off (do not open door) and allow pie to sit in oven for an additional 30 minutes. Remove from oven and allow to cool for 10 minutes. Put in refrigerator for 5-8 hours. (It is best if stored overnight before serving.)

Nutrition Information per serving: Calories 141, Total Fat 2.8 g (Saturated 1.6 g), Cholesterol 0.7 mg, Sodium 248 mg, Total Carbohydrate 26 g (Dietary Fiber 2 g, Sugar 12 g) Protein 2.2 g

Recipe compliments of Chef Mike Schnupp, St. John’s Dining Services

Turkey Jambalaya

Yields: 10 servings


1 Tablespoon olive oil

1 chopped onion

1 diced green pepper

1 diced red pepper

1 Tablespoon chopped or minced garlic

1 14½ ounce can diced tomatoes in juice (low sodium)

3 cups chicken broth (low sodium)

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried thyme or 1 teaspoon fresh thyme, chopped

½ teaspoon ground cumin

1½ pounds raw turkey breast cut into ½” cubes

8 ounces cooked turkey sausage (kielbasa or smoked) cut up in ½” cubes

1 cup uncooked white rice

¼ teaspoon hot sauce

¼ teaspoon ground black pepper

Directions: Heat oil in pan. Add turkey breast and sauté for 7 minutes until starting to turn golden in color. Add sausage and sauté 5 minutes. Add peppers and onions and sauté 5 minutes. Add garlic and sauté 3 minutes. Add diced tomatoes, chicken broth and rice. Stir in paprika, garlic powder, onion powder, thyme, and cumin. Cover and cook an additional 20 minutes. Stir in hot sauce and black pepper.

Nutrition Information per serving: Calories 216, Total Fat 4.5 g (Saturated 1 g), Cholesterol 45 mg, Sodium 749 mg, Total Carbohydrate 22 g (Dietary Fiber 1.4 g, Sugar 3.2 g) Protein 20 g

Recipe compliments of Chef Mike Schnupp, St. John’s Dining Services

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