Jefferson Parish EFNEP

Home
United States
Jefferson, LA
Jefferson Parish EFNEP

Nutrition education to assist families and youth to acquire knowledge, skills, and behavior changes to live a healthier life!

11/21/2025

Adults at Terrytown Library enjoyed an interactive lesson on the benefits of eating fruits and vegetables—and even got to sample a delicious Spinach & Strawberry Salad.

11/20/2025

Happy ! One of the best parts of living in a rural area is having easy access to the great outdoors. Whether you're an experienced outdoors enthusiast or simply looking for a fun way to stay active, Explore Louisiana has outdoor activities ideas for every season: https://www.explorelouisiana.com/outdoors

11/19/2025

With the holidays approaching, planning ahead can save you time and money. See what ingredients you already have on hand and check out our kitchen conversion charts to save time: https://tinyurl.com/KitchenCharts

11/17/2025

Warm up your morning with this cozy fall breakfast. These cinnamon pumpkin pancakes will bring some seasonal spice to your day. Made with whole wheat flour, canned pumpkin and Greek yogurt, they’re a wholesome twist on a classic fall favorite. A dash of cinnamon and a pinch of warm spices add just the right amount of flavor.
Ingredients:
- 3 eggs
- 1/2 cup canned pumpkin
- 1/4 cup olive oil, plus 1 tablespoon
- 1 tablespoon brown sugar
- 1 1/2 cup low-fat milk
- 3/4 cup plain Greek yogurt
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- A pinch of nutmeg, cloves or allspice
Instructions:
1. Whisk the eggs, pumpkin, 1/4 cup olive oil, brown sugar, low-fat milk and Greek yogurt together until smooth.
2. Add the whole wheat flour, baking powder, salt and spices. Stir to combine ingredients.
3. Lightly grease skillet or griddle with 1 tablespoon olive oil and preheat at medium heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry.
4. Flip the pancake and let cook for another 2-3 minutes. Remove and keep warm until ready to serve.
5. Repeat steps 3 and 4 until all pancakes are done.
6. Optional toppings include syrup and fruit.

11/14/2025

Lettuce and citrus are both in season right now, which means it’s the perfect time to make a refreshing side salad for those heavier holiday meals. Grab some local honey, lemons, lettuce, and your favorite toppings for this honey lemon vinaigrette recipe: https://bit.ly/LemonDressing

11/12/2025

Happy National StoryWalk Week! A StoryWalks features pages from a children’s book displayed along a walking route. This gives families a fun way to enjoy the outdoors while exploring the joy of reading! Visit a StoryWalk near you or contact your local Nutrition & Community Health (NCH) agent to learn how we can help bring one to your community: https://tinyurl.com/AboutStoryWalk

11/10/2025

Meal planning with diabetes just got easier! Whether you need ideas for breakfast, lunch, dinner, or dessert, our diabetes-friendly recipes have you covered: https://tinyurl.com/BuildAHealthyMealDiabetes

11/09/2025

Celebrate with the Three Sisters. Corn, beans, and squash have been a traditional part of Native American farming and cooking for centuries. Follow the recipe below or watch LSU AgCenter’s Jennifer Duhon and Clifton Choctaw tribe member Morgan Daigle prepare a delicious Three Sisters Soup: https://youtu.be/g6J6Ua1ifKs?si=2fTVq5GvamzikbIS
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- ¼ teaspoon garlic powder OR 1 teaspoon garlic, minced
- 1 pound red potatoes (5-7 small OR 3-5 medium), diced, unpeeled
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 1 bay leaf
- 32 ounces chicken broth, unsalted
- 2 14.5-ounce cans fire roasted tomatoes, diced, undrained
- 1 zucchini, diced
- 1 summer squash, diced
- 1 15-ounce can no salt added corn OR 1¾ cup frozen corn
- 1 can black-eyed peas, drained
- Salt and pepper to taste
- Fresh parsley for garnishing (optional)
Instructions:
1. Heat oil on medium heat in a large soup pot or Dutch oven. Add the onions. Sauté until they start to soften, about 5 minutes. Stir often. Add garlic powder and cook a minute or two longer.
2. Add potatoes, chipotle powder, cumin and bay leaf. Cook for a couple minutes, stirring almost constantly.
3. Add the broth and tomatoes. Bring to a boil.
4. Once the soup begins to boil, lower the heat. Cover and simmer until the potatoes are just tender, about 8-12 minutes. Make sure it is simmering and not boiling.
5. Add the zucchini, summer squash, corn and black-eyed peas. Bring the soup back to a simmer. Season with salt and pepper to taste. Cover and simmer until the vegetables are barely tender, about 10-15 minutes. Add water if the soup gets too thick.
6. Remove the bay leaf. Serve the soup topped with fresh parsley.

11/07/2025

Did you know that over 9 out of 10 diabetes cases are type 2? This form of diabetes often develops over time and can be prevented or managed. The good news? Small changes like eating balanced meals, staying active, and getting regular checkups can make a big difference. Look out for common symptoms like:
- Increased thirst or hunger.
- Frequent urination.
- Fatigue.
- Blurred vision.

10/29/2025

As trick-or-treating approaches, remember that sharing the road is the responsibility of drivers, pedestrians, and bicyclists alike. Drivers, here are a few ways you can help make the roads safer this Halloween:
- Yield to pedestrians in crosswalks.
- Follow the speed limit, especially in neighborhoods and school zones.
- Never pass vehicles stopped at a crosswalk.
- Be extra cautious when backing up.

10/28/2025

"Students at Young Audience Academy had a fun and engaging lesson on the benefits of fruits and vegetables, thanks to nutrition educator Crista!"

10/27/2025

Crispy, golden Brussels sprouts are just a few steps away with this easy air fryer recipe. A short soak in warm water helps the sprouts cook evenly, while the air fryer creates a crisp texture without as much oil. Top with a light sprinkle of Parmesan cheese for a little extra flavor!
Ingredients:
- 1 pound Brussels sprouts
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Parmesan cheese, to taste (optional)
Instructions:
1. Trim off the ends of the Brussels sprouts and remove any brown outer leaves. Cut them in half from stem to end. If any are very large, cut them into quarters from stem to end so that all the pieces are similar in size and can cook evenly.
2. Place the pieces in a large bowl and cover with warm tap water. Let sit for 10-15 minutes.
3. Preheat the air fryer to 375 F according to the manufacturer’s instructions.
4. Drain the Brussels sprouts and pat dry thoroughly. Place them in a dry bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, then add them to the fryer basket.
5. Cook for 7 minutes, then slide out the basket and shake the Brussels sprouts to ensure they cook evenly. Cook an additional 7 minutes. The Brussels sprouts should begin to look browned and crispy.
6. Slide out the basket and shake again. Test with a fork to see if the sprouts are tender. If needed, cook 2-4 additional minutes, checking and shaking the basket often until the Brussels sprouts are browned and tender.
7. Transfer the sprouts to a serving bowl and sprinkle with Parmesan cheese, if desired.

Address

1221 Elmwood Park Boulevard Ste. 300
Jefferson, LA
70123

Telephone

+15047366519

Website

http://www.lsuagcenter.com/

Alerts

Be the first to know and let us send you an email when Jefferson Parish EFNEP posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your practice to be the top-listed Clinic in Jefferson?