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Strawberry Blackberry Chia Jam

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Purple, diabetes

Wednesday, March 30, 2016 9:30:00 AM

When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on …
» Read More
Bacon Mango Fried Rice

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, gluten free

Wednesday, May 11, 2016 9:30:00 AM

When people think of brown rice, they often think “bland and boring”. But, it can be so much more than that. Brown rice is a great source of B vitamins and the mineral, selenium. Selenium is a powerful antioxidant that helps fight certain cancers. Ok, so we still haven’t addressed the issue of taste. While rice alone can be a little bland, adding other healthy …
» Read More
Tangy Mini Bell Pepper Salad

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red

Wednesday, July 6, 2016 9:30:00 AM

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber …
» Read More
Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Tuesday, March 14, 2017 3:49:00 PM

Celebrate St. Patrick’s Day with this tasty dish! A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit. What makes this recipe even better? It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.

More than 50 million Americans have some sort of …
» Read More
Dietitian Spotlight: Potato Sausage Soup

Tags: market street, Market Street Registered Dietitians, soup

Tuesday, October 3, 2017 4:49:41 PM

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when …
» Read More
Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Friday, December 1, 2017 12:24:00 PM

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits.

You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and …
» Read More
How To Preserve Hatch Chiles

Tags: market street, APLK, Hatch Chile Fest, Hatch Chiles

Friday, August 11, 2017 11:45:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When August hits, Randy and I roll up our sleeves and know it’s Hatch go time.

Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and …
» Read More
Grilled Corn with Cilantro-Lime Garlic Butter

Tags: A Pleasant Little Kitchen, grilling, summer

Thursday, June 28, 2018 5:35:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish.

A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that …
» Read More
Balsamic Cherry Peach Chicken Skillet

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, Diabetes Management

Wednesday, May 18, 2016 9:30:00 AM

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be ( …
» Read More
Make Ahead After School Snacks

Tags: breakfast, Breakfast Makes Cents, market street, oatmeal, Overnight Oats, recipes, registered dietitians

Wednesday, September 2, 2015 9:30:00 AM

Fall can be a busy time of year as the kids head back to school for the day and after-school activities for the night. Running from school to soccer practice to piano lessons makes it hard to focus on good nutrition for the kids. Take away the pressure by planning ahead and preparing some healthy, kid-friendly snacks to enjoy after school. Here are a few of our favorite …
» Read More

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Strawberry Blackberry Chia Jam

  When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on your favorite character. Go ahead and sing it - “Cha-cha-cha chia”.     Despite being a great coffee table conversation starter, chia seeds are also tiny little nutrient powerhouses, perfect for anyone managing blood sugars or diabetes. Chia seeds are high in fiber, rich in healthy plant based omega-3s and are also high in calcium and antioxidants. In a study of 20 humans with diabetes, one variety of chia helped participants control blood glucose, reduce blood pressure and lower C-reactive protein, a major marker of heart disease risk. The study was published in the journal Diabetes Care. So back to the tour, after a laugh or two about the nostalgia of a chia pet and the realization that one probably does not eat the chia pet, the question then turns to “how do I use the flax or chia seed?”   We’re glad you asked. Very simply, you could sprinkle chia seed in your oatmeal, soups, bread doughs, muffins or salads. You could also make a chia pudding (simply soak chia seeds in almond milk with a dash of almond or vanilla extract and a drizzle of honey overnight). But, today we want to share a delicious and vibrant Strawberry Blackberry Chia Jam. The ingredients are a perfect way to Color Your Basket purple this month!      Ingredients: Yield: 1 small jar   1 cup frozen or fresh strawberries 1 cup frozen or fresh blackberries 1/4 cup water 3 tbsp chia seeds 2 tbsp honey, maple or agave syrup (optional)   Directions 1) Combine the berries, water and honey in a food processor or blender. Pulse until just blended (this helps to get the juices going. You can also do this in a large bowl, using a potato masher or fork).  2) Transfer to a glass jar. Add the chia seeds and mix well making sure they are well incorporated into the fruit.  3) Place in the fridge to set. This takes at least an hour or so. Jam will last 2-3 weeks in the fridge. Read More

Bacon Mango Fried Rice

When people think of brown rice, they often think “bland and boring”.  But, it can be so much more than that.  Brown rice is a great source of B vitamins and the mineral, selenium.  Selenium is a powerful antioxidant that helps fight certain cancers.  Ok, so we still haven’t addressed the issue of taste.  While rice alone can be a little bland, adding other healthy items to it can be a great way to boost the flavor! Since May is the month we focus on orange foods, it’s a great time to talk about mangos! Mangos are a great source of vitamins A and C, both important antioxidants in the body.  One recent study has even noted that eating some varieties of mangos helps inhibit cancer cells by up to 72%!  Not sure how to pick a mango?  This is one of those fruits that you cannot count on its color to indicate how ripe it is.  Instead, give the mango a gentle squeeze.  A ripe mango will give slightly, similar to the way an avocado will give. Now that you have your mango and brown rice, let’s add in a little bacon (yes, you read correctly…bacon!).  This is a fun and unique way to enjoy some rice and mango.  If you want to turn this into a meal, simply add some grilled chicken!  Yum!  An easy and delicious meal or side dish!     Bacon Mango Fried Rice Ingredients: 5 strips of bacon, sliced into 1/2 inch pieces 1 mango, peeled and diced 4 cups day-old cooked brown rice Chives for garnish, optional but very nice   Directions 1) Heat a large non-stick skillet over medium heat, add chopped bacon and saute until almost crisp (5-6 min). Skim off excess fat, leaving about 1 1/2 to 2 tbsp in the pan.  2) Add diced mango and saute 2-3 min over medium heat until caramelized. 3) Stir in the day old rice until well combined and cook until heated through (2 min). Serve garnished with green onion if desired.     We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Tangy Mini Bell Pepper Salad

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber and antioxidants. They are available throughout the year and peak from August through September. Vitamin C is one of the main nutrients found in bell peppers, and by eating a cup, you receive 100% of your recommended daily intake. Vitamin C supports tissues in the body like skin, blood vessels, bones, and connective tissues. The other vitamins and minerals found in bell peppers vary depending on the color of the pepper. Today’s recipe, Tangy Mini Bell Pepper Salad, is nutritious, light and crisp - making it a great side dish during these summer months. Many salads are healthy, but there are definitely some that are not. Being dietitians, we are very careful at choosing our salads and want to help you be mindful as well! With salads it is easy to add a lot of unhealthy items, making them high in fat, calories and sugar. In fact, some salads can be worse for you than fried fast food meals. The items to avoid include creamy dressings, high fat meats, fried pieces, and large amounts of cheese. In large quantities, these can alter a salad into an unhealthy option. Avoiding these items on a salad can keep it nutritious and fresh, which is perfect for the summer! Share this recipe with family and friends, and stay posted for our next recipe!   Tangy Mini Bell Pepper Salad Ingredients: 1 lb sweet multicolored mini bell pepper ½ medium purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2½ Tbsp white vinegar 3 Tbsp extra virgin olive oil ½ tsp garlic salt, or to taste Pinch of black pepper   Directions 1) Remove the tops and seeds from bell peppers; cut them in half lengthwise and cut into thin strips. Transfer sliced bell peppers to a large mixing bowl. 2) Thinly slice onion and add it to the bowl along with chopped fresh dill. 3) Combine vinegar with extra virgin olive oil, garlic salt and pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Read More

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.  More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.   The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens. One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.    No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.     Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 1/2 cups cooked Corned Beef brisket, cubed 1/2 cup beef stock/broth 1/2 small yellow onion, diced 2 cloves garlic, pressed Olive oil, for sauté Salt and pepper, to taste Directions: Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth. Add chopped corned beef and cook until the liquid evaporates. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.   Recipe adapted from 4TheLoveOfFoodBlog.com Read More

Dietitian Spotlight: Potato Sausage Soup

October is one of the best months of the year. The weather is cool, the leaves are changing and fall flavors are everywhere. One of our favorite parts about fall is enjoying a warm and filling soup for dinner, like this hearty Potato Sausage Soup. The best part about soups is that you can start them in the morning and cook them all day in a slow cooker so all you have to do when you get home is enjoy it. Slow cookers are fantastic for all the crazy, hectic fall nights when cooking is the last thing you want or have time to do. This recipe is so easy! All you have to do is cook the onions and sausage until browned and then throw all the other ingredients in the slow cooker with them and cook on low for 6-8 hours. This lets you get everything ready in the morning, toss it in and head on to work or the rest of your day. That means you’ll have more time to scrounge up a Halloween costume for your kids, help with homework or just to enjoy a little more down time in your evening.  Hearty and good for you? Yes, really! The white beans bulk up the soup and provide filling fiber as well as some plant-based protein. Canned tomatoes (a pantry-staple in any kitchen) actually have great nutrition. The heating process during canning actually causes the Lycopene content to increase, so don’t pass them up on your next shopping trip. This recipe is hearty, healthy and definitely time-saving. Let us help you Build a Better Meal and check planning dinner off your to-do list, because we’ve got that covered.   Potato Sausage Soup   Ingredients: • 1 Tbsp extra virgin olive oil • 1 small yellow onion diced • 1 pound Italian sausage • 2 potatoes, cubed • 2 stalks celery diced • 1 carrot diced • 1-15 oz can diced tomatoes, with liquid • 1 15 oz can white beans, with liquid • 4.5 cups vegetable or chicken broth • 1 tsp parsley   Directions: 1. In a saute pan, heat the olive oil over medium heat. Add the onions and cook until soft. 2. Next, add the sausage and cook until browned. Drain. 3. Add the sausage and onion mixture and remaining ingredients to the slow cooker. Set on low for 6-8 hours, or high for 4-6 hours. The potatoes should be soft. Serve warm and garnish with parsley as desired. Read More

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

Veggie noodles are the pasta lover’s healthy alternative. Some people could eat pasta every day, and now you definitely can with healthier benefits. You can easily transform all sorts of vegetables into noodles. Some of the most popular are zucchini, carrot and squash noodles; the list could go on and on though. Using veggie noodles adds more vitamins, minerals, fiber and flavor into your diet that are lacking in regular pasta noodles. Not to mention, they’re a great gluten-free option while minimizing your carbohydrate intake. You’re probably wondering how in the world you can make a noodle out of a vegetable. One way would be to use a spiralizer, but if you don’t have one, we carry already prepared veggie noodles to help make this recipe easier and quicker. Another great component of this recipe is the pistachios. Pistachios actually have great nutritional value and are an extremely versatile product. They are perfect for a snack, on top of a salad or, in this case, part of a recipe. Like we said, they have great nutritional value. They will provide your body with good fats and several antioxidants, vitamins, minerals and fiber. They are, however, high in calories so be aware of portion sizes. While they do provide several nutritional benefits, they’re still a nut and may cause an allergic reaction for those that are allergic so be mindful when consuming them.   Veggie Noodle with Pistachio Red Pepper Sauce   Ingredients: • 1/2 cup pistachios • 2 tbsp olive oil • 1 cup onion, diced • 4 garlic cloves • 1, 16 ounce jar roasted red pepeprs • 1 cup mushrooms • 2/3 cup low sodium chicken broth • 1/2 cup feta cheese • 1 pound veggie noodle • salt and pepper • 1 tsp dried oregano • 1/2 tsp dried basil   Directions: 1. Heat oil in a heavy skillet over medium heat. Saute onion until translucent, about 5 minutes. Add Minced garlic and cook for about 1 minute. Add roasted red peppers and mushrooms until heated through. Stir to combine ingredients. 2. Pour broth into vegetable mixture, then add Wonderful Pistachios, all but 2 tablespoons of the feta cheese, season salt, ground pepper, oregano and dried basil. Simmer for about 5-10 minutes. Remove from heat and allow to cool slightly. Process ingredients until combined and smooth. 3. Cook pasta according to package directions. Drain and reserve up to 1/2 cup of pasta water. Toss pasta with red pepper sauce, adding pasta water to thin sauce to desired consistency. 4. Serve and garnish with remaining feta cheese and crushed Wonderful Pistachios. Read More

How To Preserve Hatch Chiles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When August hits, Randy and I roll up our sleeves and know it’s Hatch go time. Prepping Hatch chiles to freeze for the months outside of August isn’t a work of art. All it takes is a little bit of heat and a few hours of your time…and if you like, a few friends accompanied with some tasty drinks. Make Hatch preservation an experience that makes you want to do it every year. Buy a case, invite friends over and grill. While we buy the pre-roasted Hatch chiles at Market Street for ease of use, we also enjoy stocking up on fresh chiles and roasting our own. Rest assured and know Hatch chiles are easy to preserve and worth the time it takes. If you follow our lead and stock up (whichever method you choose), come January when you crave the unmistakable Hatch flavor, all you’ll have to do is forage in the freezer, thaw and enjoy. A few pointers when roasting chiles: Flat chiles are the easiest to roast. An oven or a grill is all you need. It takes time to work through the steps. Rubber gloves can be helpful when peeling and seeding the chiles to keep hands from getting too “Hatchy.” A Hatch Margarita makes this experience even more enjoyable (see below for the recipe). Pop on over to your local Market Street and load up your cart with Hatch green chiles. Whether you’re roasting your own or letting Market Street do the roasting work, it’s well worth it to freeze fresh Hatch green chiles to enjoy all year long. Happy Hatching! How to Grill Hatch Green Chiles 1) Heat the grill to 450-500 degrees. Be sure that the coals (or burners) are ignited everywhere that you want to place the chiles. This process works best with direct heat. 2) Wash and dry the chiles. 3) Arrange the chiles on the grate leaving space between them. Be sure to lay them perpendicular to the grate to keep them from sliding through. 4) Roast for about 5 minutes. Flip the chiles and rearrange if needed for even cooking. Roast for another 5 minutes. You are looking for a good char on most of the chile and should see the skin bubbling up from the meat. Remove any that are done roasting and continue to flip and rearrange until the whole batch is done. How to Broil Hatch green chiles 1) Heat the broiler to 500 degrees. 2) Wash and dry the chiles. 3) Place the chiles on a foil lined baking sheet on the top rack. Broil for 6 minutes. 4) Once blackened and blistered, flip the chiles over and continue to broil for an additional 5 minutes. If not blistered enough, broil for an addition 1 minute.   The final steps to preparing Hatch green chiles: Once the chiles are well blistered (the chiles need to be blistered all over, this helps to loosen the skin) place in a airtight container (or zip-close bag) and let cool for about 15 minutes. This process captures steam and continues to loosen the skin from the meat. *If you bought your chiles already roasted and don’t plan on roasting your own, you can skip straight to here.* Once cool to the touch, remove the chiles from the container and peel off the outer layer of skin. This process, if the chile skins are well blistered, is simple. Take any loose bit of blistered chile skin and begin to pull. The outer layer will come off in a two to three peels, or if well charred the skin will flake off. Be sure to remove as much as the skin as possible. Next, cut off the stem and slice the chile down the middle (hot dog style). Be sure not to cut through the chile, just the top portion of it. Using your hands or a paring knife, gently remove the seeds. Place the chiles in an airtight container and place in the fridge to use throughout the week. How to freeze Hatch green chiles: Once the skin, stem and seeds have been removed, let the chiles come to room temperature. Place the chiles into a freezer safe bag and remove as much air from the bag as you can before sealing. Lay flat in the freezer. *an optional freezing technique is to vacuum seal the Hatch green chiles. Hatch Green Chile Margarita Author note: The amount of agave needed may vary depending upon the sweetness of the limeade used. Adjust accordingly.   Ingredients: ice 2 ounces Hatch infused tequila (see below) 1/2 ounce grand marnier 2 1/2 ounce limeade juice of 1/2 lime 1 teaspoon agave syrup   Directions: 1) Add all ingredients into a cocktail shaker (or a cup) and shake. 2) Strain and pour over ice, serve immediately.   for the Hatch infused tequila Author note: The heat level of the infused tequila will be determined by the chile.   Ingredients: 1 Hatch green chile, stem removed and seeded 1 1/2 cups Tequila   Directions: 1) Place the green chile into a glass container. Pour the tequila over the chile. 2) Seal and let infuse for 24 hours. 3) Remove chile and strain tequila into an glass airtight container. Read More

Grilled Corn with Cilantro-Lime Garlic Butter

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Corn on the cob. Yes, it may sound like a familiar summer side dish and let’s face it, a kinda boring summer side dish. A lot of people do not get excited about corn on the cob because they are accustomed to the frozen bag of corn that has been boiled and then slapped down on a plate— you’re lucky if you get those cute little corn holders. However, I want you to revisit this vegetable side dish. First off, it’s summer and fresh corn on the cob is delicious. It’s also grilling season. These two are, well, two peas in a pod (or should I say two kernels on a cob?). Let’s say goodbye to the sorry and sad corn on the cob side dishes and say hello to summer-tastic deliciousness. Grilling corn on the cob is a simple and exciting way to approach this hallowed American side dish. I can still remember walking to the produce department as a young 20 something and seeing fellow Market Street customers huddled around the corn bin, ever so slightly pulling back the husks to see what was inside. I had never seen this before, but I was convinced that the fantastic Market Street customers knew what they were doing. So I did what I normally do when I see some sort of occurrence happening at a grocery store that catches my eye. I ask questions. “Excuse me, what are you doing with the corn?” Their response was helpful and long lasting “peeling back the husk to make sure the corn is good.” This was amazing. I had never seen this before AND realized that there were several in-the-know customers who were doing this exact thing. Naturally, I joined in with the wise Market Street customers and started to also check my corn. They were all bright yellow and perfect, no surprise there. The first step to making corn on the cob spectacular is to pick up a handful or two at Market Street. The second step is to plan to grill them. The third step is to top the grilled corn with a spectacular brightener: cilantro-lime garlic butter. When we grill corn our house we like to throw the corn, still in the husk, straight onto the grill. Cook the corn for about 30 minutes over 350 degrees heat. When corn is cooked inside the husk it is being steamed in its natural pouch. It’s fantastic! Open up the husk, slather on the cilantro-lime garlic butter and top with a bit of salt. You’re good to go. You don’t even have to get those cute little corn on the cob holders, because the way corn is designed there is already a built-in natural holder: the husk (which always reminds me of a fancy little skirt). However, if you prefer to grill the corn directly on the grill, no problem! This makes for tasty charred corn with picturesque grill marks. The cilantro-lime garlic butter is perfect addition to this already spectacular summer dish. The butter is lightly salted and packed full of cilantro, lime and garlic flavor. Whether the corn is grilled with or without the husk, the cilantro-lime garlic butter is a must. Side note: this butter is not only good for corn on the cob but it is also good for a variety of items. It goes great with toasted or grilled bread, it’s the perfect partner for sautéed vegetables and even homemade popcorn! This summer, let your corn on the cob be fresh, colorful and grilled— with a generous dollop or two of cilantro-lime garlic butter. Grilled Corn with Cilantro-Lime Garlic Butter   for the grilled corn fresh corn (1 ear of corn per serving)   1) Heat the grill to 350-400 degrees. Place the corn, still in their husks, on the grate. 2) Roast for 30 minutes, or until corn is softened. 3) Peel the husks and top with cilantro-lime garlic butter (recipe below) and fresh chopped cilantro. Salt to taste.   for the cilantro-lime garlic butter Author note: The foundation of this recipe (softened butter and salt) is an excellent base in which to experiment. If serving Italian food combine chopped garlic, chopped parsley, lemon juice and lemon zest to the softened butter. If desiring something more sweet omit the salt, add sugar and orange zest to the softened butter. Be adventurous and have fun with it.   2 sticks unsalted butter, brought to room temperature juice of 1 lime 1 1/4  teaspoon kosher salt 1/2 cup of chopped cilantro 4 garlic cloves, chopped   1) Place all the ingredients in a small bowl and stir to combine. 2) Place in plastic wrap or in a bowl. Refrigerate 2 hours before serving. Read More

Balsamic Cherry Peach Chicken Skillet

The other day during one of our Easy Diabetes Shopping tours, one of the guests told me that she had come to the tour so that she could learn what to eat besides “plain ol’ chicken and green beans”. While we all had a good chuckle with her, one of the things I told her is that our Health and Wellness team works hard to share how delicious healthy eating can be (including chicken)! And, it doesn’t have to be hard to prepare or include fancy ingredients!   Below is a recipe for Balsamic Cherry Peach Skillet. I have to admit, I’m equally excited for both the start of the cherry and peach season. So, I decided to add them both to this dish. Cherries have such great health benefits! They can help boost your immune system, reduce inflammation and may even help you get a better night’s sleep. Peaches also bring plenty to this dish. Just the smell alone can make you feel like you have stepped into summer! Plus, they also have nutrients to help support your eye health and immune system, and they are a great source of fiber. Both fruits help to add a little sweetness to this dish, while the acidity of the balsamic vinegar will help boost the flavor. Enjoy this easy dish for dinner. Try serving with brown rice (you can even grab a bag of plain frozen brown rice if you want to keep cooking to a minimum) and a side salad. It’s much more than just “plain ol’ chicken and green beans”!   Balsamic Cherry Peach Chicken Skillet Ingredients: 2 Tbsp olive oil 1/2 medium yellow onion, sliced (about 3/4 cup) 1 1/4 lbs chicken breast tenderloins Salt and freshly ground black pepper 2 cloves garlic, minced 1/3 cup balsamic vinegar 1 Tbsp honey 1 cup sliced firm but ripe peach (about 1 medium) 1 cup cherries, pitted 1 (14.5) oz can diced tomatoes, drained 1/4 cup thinly sliced basil ribbons   Directions 1) Heat olive oil in a large skillet over medium high heat. Add onion and saute 3 minutes, then push far to the side.   2) Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). 3) Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. 4)  Stir in honey, then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 to 9 minutes. Top with fresh basil and serve.    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Make Ahead After School Snacks

Fall can be a busy time of year as the kids head back to school for the day and after-school activities for the night. Running from school to soccer practice to piano lessons makes it hard to focus on good nutrition for the kids. Take away the pressure by planning ahead and preparing some healthy, kid-friendly snacks to enjoy after school. Here are a few of our favorite nutritious make-ahead snacks that can be whipped up in no time!   Banana Butter Wraps Provides: fruit, healthy fats, protein What you’ll need: 1 large tortilla (choose whole wheat for added fiber or corn for a gluten-free option) 1 banana ¼ cup nut butter Honey Cinnamon Instructions: 1. Place tortilla on a flat surface and spread a thin layer of the nut butter over it. 2. Lightly drizzle some honey and sprinkle some cinnamon on top of the nut butter. 3. Place a banana at one end of the tortilla and tightly roll the tortilla around the banana. 4. Slice the wrap into bite size pieces and store in a plastic container. Oat Cereal BarsProvides: Whole grains, healthy fats, protein, fruit What you’ll need:1/3 cup nut butter1/3 cup honey2 cups whole-grain cereal flakes2 cups oat and bran O's cereal2 tablespoons chopped, unsweetened dried fruit8x8 baking pan and cooking sprayMicrowave-safe bowls Instructions: 1. Spray an 8x8 baking pan with cooking spray and set aside.2. Microwave the nut butter and honey on high for 30 seconds in a microwave safe bowl. Stir until well blended.3. Combine cereals and dried fruit in large microwave-safe bowl. Microwave on high for 1-1 ½ minutes, stirring intermittently.4. Slowly pour and stir the almond and honey mixture into the cereal and fruit mixture until well-combined.5. Press an even layer into your baking pan. Cover and place in refrigerator to let set (about 10 min).6. Cut into 2 inch squares and store in plastic container or plastic bags.Note: the Oat Cereal Bars can be made gluten free by using your favorite gluten free cereals. Veggie & Hummus Kabobs Provides: vegetables, proteinWhat you’ll need:1 large carrot, peeled1 sweet bell pepper1 cucumber1 container cherry tomatoes1 container hummustoothpicks or small skewersInstructions:1. Prepare the vegetables by slicing the cucumber and carrots into ¼ inch round pieces and cutting the bell pepper into 1 inch squares. Leave tomatoes as is.2. Layer a dollop of hummus onto each piece of vegetable. 3. Place a toothpick or skewer through the center of each vegetable to create a layer of hummus between each. Don’t forget to include one of each veggie!4. Layer the kabobs in a storage container and store in the refrigerator until ready to eat.Today's blog provided by guess blogger Shannon Costello. Shannon is a dietetics student at Texas Woman's University with a B.S. in Exercise Sports Science from Howard Payne University. She has experience working in corporate wellness and hosting culinary classes for all ages. In her free time she enjoys running, yoga, crafting, and trying new recipes. Read More

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Strawberry Blackberry Chia Jam

Bacon Mango Fried Rice

Tangy Mini Bell Pepper Salad

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Dietitian Spotlight: Potato Sausage Soup

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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Grilled Corn with Cilantro-Lime Garlic Butter

Balsamic Cherry Peach Chicken Skillet

Make Ahead After School Snacks

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