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Dietitian Spotlight: Pecan Pie Energy Bites

Tags: market street, Market Street Registered Dietitians, weight management

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» Read More
Dietitian Spotlight: Salmon Skewers

Tags: market street, Market Street Registered Dietitians, Salmon, Seafood Recipes

Wednesday, December 28, 2016 5:05:53 PM

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.

Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. …
» Read More
Dietitian Spotlight: One Pan Chicken and Rice

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

Tuesday, February 28, 2017 1:00:00 PM

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

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

Friday, May 5, 2017 1:55:00 PM

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery …
» Read More
Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Monday, May 8, 2017 4:36:00 PM

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette.

One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain …
» Read More
Lasagna Stuffed Peppers

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

Tuesday, May 16, 2017 11:59:00 AM

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.

Take a free shopping tour and learn how to make healthier selections and understand how …
» Read More
Dietitian Spotlight: Grilled Pork Chops and Peaches

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

Monday, July 24, 2017 1:52:00 PM

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe!

Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. …
» Read More
Dietitian Spotlight: Caulipower Breakfast Pizza

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

Tuesday, September 12, 2017 2:39:56 PM

Pizza for breakfast? Yes, please! This twist on the traditional dinner-time fave uses common breakfast items such as sausage, eggs, veggies and cheese.

Not only is this breakfast pizza delicious, but it’s also diabetic-friendly. It calls for Caulipower Crust which is an already prepared crust made from cauliflower. This crust is a sneaky way to add some vegetables into your …
» Read More
Naturally Dye Your Easter Eggs

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Blue, Frozen Foods Month, National Nutrition Month

Wednesday, March 23, 2016 9:30:00 AM

This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect …
» Read More
Crispy Broccoli Parmesan Fritters

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

Wednesday, August 24, 2016 9:30:00 AM

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food.

Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our …
» Read More

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Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com Read More

Dietitian Spotlight: Salmon Skewers

Skewers can be a fun way to combine meat and vegetables, but have you tried making skewers with fish, such as salmon? Rainbow salmon skewers are packed with flavor and nutrition, making them a delicious dinner option or the perfect party food.  Salmon is a protein that is both flavorful and also a great source of omega-3 fats, which can help reduce inflammation in the body. Protein from salmon also helps to slow down the absorption of carbs eaten in the meal. Bell peppers and red onions are a great way to add in more color to your meal and also pack an extra punch of vitamins and minerals. Red, yellow, orange and green bell peppers are all rich in vitamin C as well as fiber. Did you know that a red bell pepper actually contains about twice as much vitamin C as an orange? Using a variety of bell peppers as well as red onions adds bright colors to this recipe as well as increasing the different type of nutrients in your meal. This recipe does not contain any grains or starches and has minimal carbs from the vegetables, so it's a great choice if you are looking for a low carb meal. If you would like to add a serving of grains, you could add a ½ cup of steamed rice on the side for a reasonable portion of carbs to complement the protein and vegetables. Rainbow Salmon Skewers   INGREDIENTS    12 oz salmon fillet    1/2 each of a red, green yellow, and orange bell pepper    1/4 large red onion    olive oil    salt and fresh cracked black pepper    1 lemon   DIRECTIONS 1) Cut the salmon into 1 1/2 inch chunks. You are going to need approximately 12 pieces. Do the same with the peppers and red onion. 2) Thread your skewers alternately with the onions and peppers, and then the salmon. Leave some room at the base so you can handle them easily. 3) Brush the skewers liberally on both sides with olive oil, and sprinkle with salt and fresh ground black pepper. Cook on a hot grill, turning once, until the fish is cooked through and the veggies are softened a bit. Don't overcook! 4) Serve with a squeeze of lemon.   Recipe inspired by http://theviewfromgreatisland.com   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

Dietitian Spotlight: One Pan Chicken and Rice

A study released in 2013 found that the number of children with food allergies has increased by 50% between 1997 and 2011. There are several hypotheses for the cause of this sudden increase in food allergies, but the definite cause is still unknown. The only treatment for food allergies is complete elimination of the allergen. There are 8 foods that make up 90% of food allergies and intolerances. These are dairy, wheat, soy, peanuts, tree nuts, fish, shellfish and eggs. With the growing rate of food allergies, our dietitian team hopes to bring awareness to this growing population as well as provide meal solutions for those families adapting to life with food allergies. As one of those meal solutions, try this quick and easy recipe that pulls dinner together in less than 30 minutes. The best part though, it only requires one pan to complete the meal - which means less dishes. This recipe also doesn’t require a fully stocked pantry and uses several common pantry ingredients that you probably have already. However, this dinner is not lacking in flavor! Your family is sure to love this recipe, and it doesn’t require hours in the kitchen. That's a win-win to us! And finally, this recipe is also free of those top 8 allergens previously discussed. This meal is a tasty solution for your family, especially if you must avoid allergens. Enjoy this meal idea from the dietitians, and let us help you Build a Better Meal for your family this year!    One Pan Chicken, Rice and Artichoke Ingredients 2 tablespoons Extra Virgin Olive Oil 4 chicken pieces (thighs, breast, legs, etc...) salt and fresh ground pepper, to taste 3 to 4 cloves garlic, minced 1 cup long grain rice 1-1/2 cups organic, low sodium chicken broth 1 jar (14.75 ounces) artichoke hearts, drained ½ teaspoon dried Italian Seasoning ½ teaspoon dried oregano    Directions 1) Preheat oven to 400F. Heat olive oil in a cast iron skillet. Add chicken pieces and cook for 4 minutes per side over medium-high heat. Remove chicken from skillet and set aside. 2) Add garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in rice; stir for about 30 seconds. DON'T BURN THE RICE. 3) Place prepared chicken pieces over rice, and add the chicken broth. Arrange artichokes around the pan; season with Italian Seasoning and oregano, and bring to a boil. Carefully cover the skillet with aluminum foil and transfer to preheated oven. Cook for 25 minutes, or until liquid is absorbed. Remove foil and continue to cook for 5 more minutes. 4) Remove from oven and serve.    Recipe adapted from diethood.com Read More

Dietitian Spotlight: BBQ Chicken Tostadas

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery store with the food you buy. Shopping gluten free is much like shopping with a peanut allergy. Reading labels is very important! Gluten is a great thickening agent for many of the products we love, however, for someone who has a food allergy, you may find it hiding in foods that you would never expect. Salad dressing, hard candy, French fries, sauces, and even pepperoni in some cases may contain gluten. Also any foods that contain wheat or flour products. Living with a food allergy or celiac disease doesn’t mean you have to skip out on being a serious foodie. There are tons of fresh foods that are healthy, delicious, and will keep you completely in the clear! These BBQ chicken tostadas are a great recipe because they’re safe from most foods on the allergy list (including gluten)! In fact, most recipes can be made allergy friendly by making very minimal substitutions. For instance, using corn tortillas instead of flour and BBQ sauce that does not have added flour or gluten. Try this recipe next time you're cooking for a friend or family member with a food allergy. They will love the food and feel appreciated that you remembered their food restrictions. Double win! BBQ Chicken Tostadas Recipe Author Note (Mary Younkin, The Weeknight Dinner Cookbook): Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. Serves: 4   Ingredients:  8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy) 3 cups cooked and shredded chicken 1½ cups of your favorite barbecue sauce, divided 2 cups extra sharp cheddar 3 green onions, very thinly sliced (optional)   Directions: 1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets. 2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat. 3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/ 4. Bake for 6 to 8 minutes, just until the cheese is melted. 5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired. Read More

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette. One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain cancer-preventative compounds and reduce inflammation. They are also a good source of vitamin C. From the dark colored spinach which contains lots of vitamins and minerals to the chopped almonds which provide you with monounsaturated fat (the kind that lowers bad cholesterol), this salad is jam packed with healthy vitamins and minerals in every ingredient. The made-from-scratch balsamic vinaigrette is super easy to make, full of flavor and contains less calories than bottled salad dressings (which may contain gluten). Don’t be fooled by how fancy this salad looks, there are less than 10 ingredients and it will only take about 30 minutes make! This recipe is delicious, but the health benefits are the “cherry” on top!   Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette Serves 4   Ingredients 1 1/2 – 2lbs Rancher's Reserve steak (chuck eye, ribeye, filet, strip) extra virgin olive oil, salt, and pepper 12oz baby spinach 2 cups cherries, pitted and halved 1/2 cup sliced almonds 3oz blue cheese, crumbled   For the Cherry-Balsamic Vinaigrette: 1/4 cup cherries, pitted and halved 2 Tablespoons balsamic vinegar 1 Tablespoon fresh lemon juice salt and pepper 2 teaspoons honey 1/4 cup + 2 Tablespoons extra virgin olive oil   Directions 1. Combine all ingredients for Cherry-Balsamic Vinaigrette except extra virgin olive oil in a food processor or blender then pulse to coarsely chop. Slowly stream in olive oil while processing until smooth. Set aside. 2. Rub both sides of Rancher's Reserve steaks with extra virgin olive oil then season liberally with salt and pepper. Grill over medium-high heat to your preferred level of doneness. Alternatively you could cook steaks on the stove top. Let steaks rest for 5-7 minutes before thinly slicing against the grain. 3. Divide spinach between plates then top with sliced steak, cherries, blue cheese, and sliced almonds. Drizzle with Cherry Balsamic Vinaigrette then serve. Read More

Lasagna Stuffed Peppers

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.  Take a free shopping tour and learn how to make healthier selections and understand how the foods you buy affect your diabetes. You’ll also learn how carbohydrates impact your blood sugar and ways that you can reduce your risk of health complications. In the past, diets for people with diabetes were very restrictive, but luckily things are different now! Eating a variety of foods including vegetables, whole grains, fruits and lean meats is encouraged. Our Dietitians can help you navigate your way to a colorful diet full of foods you love. You can sign up for a tour here!  While pastas and breads are staples in many of our meals, there are so many recipes that will change the way you think of low-carb. These lasagna stuffed peppers are full of flavor and are a great way to skip out on the pasta and indulge in the sensual flavors of oven roasted bell peppers.  You can also navigate the store for ingredients by choosing foods with Heart Healthy, Whole Grain, Low Sodium, Low-Fat, Sugar Free and Fiber health tags. For instance, when choosing the marinara sauce for this recipe, find a sauce that has Low Sodium and Heart Healthy on the price tag and a cheese that is labeled Low-Fat. You really can have your lasagna and eat it too!   Lasagna Stuffed Peppers Ingredients1 large red bell pepper1 large green bell pepper1 large yellow bell pepper1 large orange bell pepper2 ½ cups marinara sauce1 cup part-skim ricotta cheese1 cup shredded mozzarella cheese½ cup grated Parmesan cheese1 tbsp Italian seasoning   Directions 1.) Preheat oven to 400° Line a baking sheet with aluminum foil.2.) Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.3.) Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.4.) Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.5.) Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.6.) Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack. Read More

Dietitian Spotlight: Grilled Pork Chops and Peaches

There are two types of people in this world: those who like fruit combined with meat and those who haven’t had this recipe! Not sure if you are one who falls into the fruit and meat camp? Here’s a quick test. Do you like Hawaiian pizza? For many, this is an absolute crime against the sanctity of pizza, but for others the marriage of sweet and savory is pizza perfection. This grilled pork chop and peaches recipe is simple, scrumptious and so summer-y. Pork chops are a great summer dinner protein because they take mere minutes to prepare. It’s fairly difficult to mess up pork chops and they are the perfect canvas for any sauce or coating. Rice is also a simple, naturally gluten free side dish that cooks up with little effort. A rice cooker takes away any difficulty at all. For this recipe, Texmati steals the show as a filling and flavorful foundation. The cooked peach sauce with the hints of thyme completely sets this dinner apart because each bite is subtly sweet from the peaches and honey and then delightfully savory from the chicken broth and fresh thyme. It’ll be a family favorite for sure. Fire up the grill and enjoy the sweet (and savory) taste of summer with this Grilled Pork Chops and Peaches Dinner. We won’t blame you if you lick the plate.    Grilled Pork Chops and Peaches    Ingredients 2 tsp olive oil 4 pork chops, boneless or bone in Salt and pepper 2 Tbsp. shallots, thinly sliced 2 tsp, fresh thyme, chopped 2 peaches, cut into 8 wedges 1 cup low sodium chicken broth 2 tsp. honey 2 tsp. butter 1 cup Texmati Rice   Directions 1. Heat a large skillet over medium-high heat and preheat the grill. While heating, season pork chops with salt and pepper. 2. Prepare rice according to package. While rice is cooking, grill pork chops until they easily release from the grill about 4 minutes. Flip and cook for another 3 minutes. Remove the chops and set aside in a warm place. 3. Meanwhile, in the skillet, add shallots, thyme and peaches and cook for 2 minutes. Add 1/2 cup of the chicken broth, stirring continuously to loosen browned bits. Bring the broth to a boil. Cook down until reduced to 1/3 cup (approximately 2 minutes). Stir in remaining broth and honey. Bring back to a boil. Reduce down to 1/3 cup (about 2 minutes). Remove from heat and stir in the butter. 4. Spoon peaches and sauce over the chops and serve over rice. Read More

Dietitian Spotlight: Caulipower Breakfast Pizza

Pizza for breakfast? Yes, please! This twist on the traditional dinner-time fave uses common breakfast items such as sausage, eggs, veggies and cheese. Not only is this breakfast pizza delicious, but it’s also diabetic-friendly. It calls for Caulipower Crust which is an already prepared crust made from cauliflower. This crust is a sneaky way to add some vegetables into your daily meals while also being a lower carb alternative to typical pizza dough. Using the Caulipower Crust is a nutritious way to start off your morning and it will also help you reach your daily goal of 3-5 servings of veggies. The cauliflower, bell peppers and onions in this recipe are great low-carb options. Adding plenty of veggies into your diet may help to stabilize your sugars, while also providing necessary vitamins, minerals and fiber. The Jennie-O Lean Turkey Breakfast sausage provides great taste with only 5 ingredients and no artificial ingredients. And, it uses spices and other ingredients you’d find in your own kitchen cupboard. This recipe is a quick and easy breakfast option that is diabetic friendly and delicious at the same time. Plus, you’ll spend less time preparing breakfast, so you’ll feel better prepared for the morning hustle and bustle.   Caulipower Breakfast Pizza Yield: 2-3 servings   Ingredients: • 1 CauliPower Crust • Cooking spray • 3 XL eggs • 2 Tbsp milk • Salt and pepper • 6 oz Jennie-O Lean Turkey Breakfast sausage • 2 oz Sargento Shredded Mozzarella Cheese • 1/8 cup chopped red onion • 1/3 cup chopped bell peppers • 1 cup kale • 4 slices tomato • 2 oz Sargento Shredded Mexican Style Cheese   Directions: 1. Heat oven to 425. Cook CauliPower crust for ~10 minutes. While oven is warming, heat a skillet over medium heat and coat with cooking spray. 2. Whisk eggs and milk. Cook to a medium scramble. Season with salt and pepper and set aside. Cook turkey and break into medium crumbles. Drain excess fat and/or pour into bowl lined with paper towel. 3. Layer crust with mozzarella cheese, kale, chopped vegetables and tomatoes. Spread eggs and turkey evenly across vegetables and top with mexican style cheese. 4. Cook pizza in oven for another 3 minutes. Monitor crust color to prevent overcooking. Remove pizza from oven and cut into 6 slices. Read More

Naturally Dye Your Easter Eggs

  This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect food to fit all that this month has to offer.     National Nutrition Month March is National Nutrition Month. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.   Blueberries are the perfect way to Savor the Flavor with friends, with family, at work and on the road.  And, as an added bonus, eating these plump pearls can improve memory, cognition, mood and lower risk for heart disease.     Frozen Foods Month Frozen blueberries often get overlooked. Buying these blue beauties frozen is an affordable way to Savor the Flavor year round.   FUN FACT: You might be surprised to know that thawing blueberries in the microwave retains twice as many of their antioxidants than being thawed at room temperature or in the refrigerator.     Easter We love that you can use the juice from thawed blueberries to naturally dye your Easter eggs. Check out this fun recipe!      Materials: White eggs and carton 1 1/2 cups frozen blueberries Coffee filter Wide mouth mason jar White vinegar Slotted spoon Coconut or olive oil (optional)   Instructions 1) Start with boiled eggs. Set eggs aside and let cool while you make the dyes. (Tip: Try hard boiled eggs in the oven. Place one egg in each of 12 muffin cups. Bake at 350 degrees for 30 minutes. Submerge the baked eggs in ice water for 10 minutes. They peel easily and taste like "butter"!) 2) To make blueberry dye, pour the blueberries into a medium sauce pot and add 1 1/2 cups of water or enough to cover the berries by about an inch.  3) Bring the mixture to a boil, cover and then let simmer on low for 30 minutes.  4) Strain the mixture through the coffee filter into the mason jar. Fill the jar only up to an inch below the brim.  5) Add 1 tablespoon of vinegar to the mixture. Stir and let cool.  6) Once the dye reaches room temperature, lower up to two eggs into the mixture, making sure that they are fully submerged. Add more dye if needed. 7) Refrigerate eggs in the covered mason jar until the desired color is reached. Plan for at least two hours, although overnight is recommended.  8) Carefully remove the eggs with the slotted spoon and let dry, preferably in an egg carton.  9) Optional: to give the dried eggs a nice sheen, use a paper towel to gently polish them with a small amount of vegetable oil. 10) Refrigerate dyed eggs until ready to use. Read More

Crispy Broccoli Parmesan Fritters

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food. Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our body desperately needs. Just one cup of cooked broccoli contains as much vitamin C as an orange, which helps build collagen, form body tissue and bone, and helps our cuts and wounds heal. Broccoli is also a good source of several B vitamins, iron, magnesium, potassium, zinc, and vitamin K. Each of these vitamins and minerals are a vital part of a properly functioning body. For diabetics, broccoli is a powerhouse because of its fiber. Dietary fiber can also help lower your risk of diabetes because it actually slows down the absorption of carbohydrates. Our bodies can’t break down fiber, but it still tries, which slows digestion and allows the glucose (digested carbohyrates) to enter our bloodstream at a slower pace. In fact, the more fiber a food naturally has, the smaller the impact it has on your blood sugars. Fiber is a necessary part of any diet, not just diabetic diets, because as fiber slows digestion it keeps you full longer. And when we are full longer, we tend to eat less! Today, we have a recipe for broccoli parmesan fritters that even your kids will love! What’s even better is that you can substitute the almond flour for wheat flour, which provides you with a gluten free option. These tasty, baked-not-fried fritters are a great way to deliciously stash veggies for not only your children, but adults as well.    Crispy Broccoli Parmesan Fritters Ingredients: 1 large head, fresh broccoli (or a bag of florets) 1 large egg ½ an onion 2 teaspoons minced garlic 1/3 cup shaved Parmesan cheese  1/3 cup flour (can substitute almond flour for a lower carb option) 1 teaspoon kosher salt ¼ teaspoon black pepper Olive oil    Directions  1) Chop the broccoli into florets. Discard the hard middle stem, but chop the softer stems. Place the broccoli and stem pieces in a food processor and pulse a few times until the broccoli is chopped. 2) Add in the eggs, onion, garlic, flour, and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture. 3) Form 8-10 fritters on the prepared baking sheets, making sure the fritters do not touch each other. 4) Pan fry in a nonstick pan over medium heat until golden on both sides. 5) Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt, or fat free sour cream. Read More

Dietitian Spotlight: Pecan Pie Energy Bites

Dietitian Spotlight: Salmon Skewers

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: BBQ Chicken Tostadas

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Lasagna Stuffed Peppers

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: Caulipower Breakfast Pizza

Naturally Dye Your Easter Eggs

Crispy Broccoli Parmesan Fritters

10 Information Results For jual fc coin fc 26🍺🍺🍺🍺Buyfc26coins.com is #1 fc 26 coins site..🍋🍋🍋🍋HNKy

Dietitian Spotlight: Pecan Pie Energy Bites

Dietitian Spotlight: Salmon Skewers

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: BBQ Chicken Tostadas

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Lasagna Stuffed Peppers

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: Caulipower Breakfast Pizza

Naturally Dye Your Easter Eggs

Crispy Broccoli Parmesan Fritters

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