BetterHealth Nutrition Resources

The city of Albuquerque wants to help employees reach their nutrition goals. Here you will find a collection of recipes, links, and resources from the Produce for Better Health Foundation (PBH) that will help you add fruits and vegetables into your daily diet.

July 2021:

  • What better way to kick off the hot weather than getting outside and grilling up your favorite foods? While many of us think about cooking steaks and chicken on the barbecue, don’t forget to the fruits and vegetables! Not only does grilling add great flavor to produce, but it also simplifies meal preparation. Try these easy tips and recipes to get you grilling
  • There is no escaping it – the summer heat is on full throttle! Fruits and vegetables are the perfect choice to beat the summer heat. Most have a high water content and are packed with important electrolytes like potassium and magnesium. Try these cool treats this summer! 
  • What are you making for dinner tonight? Head to your local farmers market or grocery store to grab zucchini, corn and bell peppers that are perfect for grilling! While you’re there, pick up some sweet fruits like cherries, peaches and watermelon you can throw on the grill and top with some ice cream for a cool dessert too.

Recipe Ideas:

An image of a grilled peach sundae from

  • Grilled Peach Sundaes (Serves 2)
    •  Ingredients:
      • 2 peaches, halved and pitted
      • 1 tsp canola oil
      • 2 scoops of nonfat vanilla frozen yogurt or fruit sorbet
      • 1 tbsp toasted unsweetened coconut
    • Instructions:
      • Preheat grill to high.
      • Brush peach halves with oil.
      • Place 2 peach halves in each bowl and top with a scoop of frozen yogurt (or sorbet) and coconut.


  • Summertime Chicken Tacos with Peach Slaw (Serves 8)
    • Ingredients:
      • ¼ cup mayonnaise
      • ¼ cup nonfat plain Greek yogurt
      • 1 Tbsp. lime juice
      • 1 garlic clove, minced
      • An image of chicken tacos from of cayenne pepper
      • 1 (15oz.) can peach halves, in 100% juice
      • 2 cups coleslaw or broccoli slaw mix
      • 1 Tbsp. olive oil
      • 1 lb. boneless, skinless chicken breast (3-4 breasts)
      • 2 tsp. Mexican seasoning
      • 1 (16 oz.) bag frozen stir fry mix peppers & onions
      • 8 large taco shells or small flour tortillas
    • Instructions
      • In a bowl, stir mayo, yogurt, lime juice, garlic and cayenne.
      • Drain and chop peaches. Place in a bowl along with slaw and mayo mixture. Stir well to combine.
      • Warm olive oil a large skillet over medium-high heat.
      • Slice chicken into 1-inch strips. Sprinkle both sides of chicken with Mexican seasoning. When olive oil is hot (just before it begins to smoke), add chicken strips and cook 4-6 minutes or until the edges begin to turn white. Use tongs to flip chicken.
      • Add frozen stir fry mix to skillet and continue to cook chicken and vegetables, stirring often, until vegetables are heated through and chicken is fully cooked (4-8 minutes).
      • Warm shells or tortillas according to package directions. Assemble tacos by adding a serving of chicken and vegetable mix and top with peach slaw.
  • Credit:

Check out these other resources too: