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We're Calling an Audible on Tailgating Snacks!

Tags: Market Street Registered Dietitians, market street

Friday, September 9, 2016 4:30:00 PM

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. …
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Black Bean and Avocado Toast

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

Wednesday, September 21, 2016 9:30:00 AM

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce …
» Read More
Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

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

Saturday, November 12, 2016 1:00:00 PM

Did you know that cauliflower is a member of the cabbage family? That’s right, cauliflower, broccoli, Brussel sprouts, and cabbage are all cruciferous vegetables that make up the cabbage family. All of these vegetables are also considered non-starchy foods, which means that they have very little carbohydrates per serving. Therefore, they won't raise your blood sugar very much! …
» Read More
28 Day Challenge: Week Two

Tags: market street, Market Street Registered Dietitians, 28 Day Challenge

Wednesday, January 11, 2017 12:02:00 PM

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here). …
» Read More
All Things Peach Pie Peaches

Tags: Family Tree Farms, Peach Pie Peaches

Wednesday, June 28, 2017 11:02:00 AM

'Tis the Season for Peach Pie Peaches

There are just a few things we love about Family Tree Farms Peach Pie Peaches...okay, maybe more than a few. They're deliciously sweet, they have a gorgeous color, they go amazingly with ice cream and best of all they're finally in season. How could you possibly beat all that?

We have a few tips and tricks to selecting, storing and …
» Read More
Stuffed Acorn Squash with Kale and Mushrooms

Tags: acorn squash, gluten free, healthy, market street, meatless, october, recipe, registered dietitians, squash dishes, vegetarian, vegetarian awareness month, vegetarian meals

Wednesday, October 14, 2015 9:30:00 AM

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!

Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.

Stuffed Acorn Squash with Kale and MushroomsYield: …
» Read More
Chicken Chili

Tags: chicken, chili, Delicious, fall favorites, market street, quick meal, registered dietitians, soup

Wednesday, December 9, 2015 9:30:00 AM

My Fall Favorites (Quick, Easy & Delicious Soups)

As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time …
» Read More
Heart Healthy Parmesan Oat Crusted Chicken

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

Wednesday, April 13, 2016 9:30:00 AM

We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread …
» Read More
Grilled Watermelon Steaks with Walnut Gremolata

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

Wednesday, July 27, 2016 9:30:00 AM

This recipe is one for the books! Do not be intimidated by the name; it is a wonderful recipe that will fill that thrill to grill! The refreshing watermelon combined with the herbs and tanginess from walnut gremolata make a perfect pairing. For those of you who are not familiar with a gremolata, it is a mix of chopped parsley, garlic and grated lemon zest to make a …
» Read More
Sparkling Green Tea Lemonade

Tags: market street, Market Street Registered Dietitians, gluten free

Wednesday, August 10, 2016 9:30:00 AM

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle.

Green tea is primarily made up of …
» Read More

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We're Calling an Audible on Tailgating Snacks!

The start of school and the decreasing temperatures brings one of our favorite times of the year, football season! We love spending our Saturdays tailgating and watching our favorite teams take on their opponents! People tend to think that football season is a time to “splurge” in the food department, because let’s be honest, it can be hard to make tailgating a healthy affair. We’re here to tell you that, in fact, you can still attend a tailgate and cheer on your team without sacrificing your health goals.  To make it easy, our dietitian team put together five groups of our favorite tailgating items.  We like to call it a “party in a picture”! Party # 1 1) Boom Chicka Pop Lightly Sweet 2) Garden of Eatin No Salt Added Blue Corn Chips 3) Honeysuckle Ground Turkey 99% Lean 4) La Croix Sparkling Water 5) Fresh Cut Mango Salsa 6) Alexia Sweet Potato Fries   Party # 2 1) Alexia Oven Fries 2) Skinny Pop 3) Way Better Chips, Multigrain 4) Sparkling Water 5) Stubbs BBQ Sauce 6) Pederson Chicken Sausage 7) O Organics Guacamole   Party #3 1) Beanitos Hint of Lime 2) Honest Tea 3) Peas Please 4) Steamed Shrimp 5) Fruit Tray 6) Kylito's Original Salsa   Party #4 1) Brownie Bites or Mini Cupcakes 2) Planters Pistachio Blend 3) Mateos Salsa 4) Water 5) Dasani Water Flavor 6) Jackson Honest Purple Heirloom Chips 7) Chicken Fajita Meat   Party #5 1) Pretzel Thins 2) Kettle Brand Baked Sea Salt Chips 3) Dasani Sparkling Water 4) Orrowheat Sandwich Thins 100% Whole Wheat 5) Veggie Tray 6) Classic Lite Chicken Salad Read More

Black Bean and Avocado Toast

Black beans and avocados combined?! This nutrient-dense recipe is off to a delicious start! Let's start with Black beans - these little guys are great sources of iron, potassium and folate. Like other legumes, black beans are prized for their high protein and fiber content. One cup of cooked black beans provides 15 grams of fiber, which can help with weight management and reduce blood sugar spikes. Fiber is also strongly linked to a lower risk of many diseases. Don’t be alarmed by the fat content of avocados. This delicious fruit doesn't just contain any fat…the majority of the fat in avocado is oleic acid. The same monounsaturated fatty acid that is the major component of olive oil has been linked to reduced inflammation and has been shown to have beneficial effects on genes linked to cancer. Try this delicious twist on toast for a breakfast that’s easy on the blood sugar. Black Beans and Avocodo Toast Ingredients: Foil or parchment paper 1 medium beefsteak tomato, cut into 4 slices ¼ teaspoon cumin ½ tablespoon olive oil 2 pieces of multigrain or seeded bread (I recommend a sunflower bread), toasted 1 small avocado ½ of a lime, juiced  salt and pepper ⅓ cup low sodium canned black beans, rinsed    Directions  1) Preheat oven to 400 degrees Fahrenheit. 2) Line a small baking sheet with foil or parchment paper. Spread the tomato slices out across the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin. Roast tomatoes for 15 minutes. Remove from oven and let cool. 3) While the tomatoes are roasting, smash the avocado in a small bowl. Add in the lime juice, salt, and pepper, to taste. Stir in the black beans. 4) Slather the toasts with the avocado mixture and top each with 2 slices of roasted tomato. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

Did you know that cauliflower is a member of the cabbage family? That’s right, cauliflower, broccoli, Brussel sprouts, and cabbage are all cruciferous vegetables that make up the cabbage family. All of these vegetables are also considered non-starchy foods, which means that they have very little carbohydrates per serving. Therefore, they won't raise your blood sugar very much! This recipe is great for people with diabetes, or for anyone wanting a low-calorie, low-carbohydrate dish. And since November is National Diabetes Month, now would be a great time to try this recipe! Cauliflower is a good source of vitamin C and potassium and is very low in calories - only around 30 calories in a one cup portion! Additionally, cauliflower is full of phytonutrients, specifically carotenoids, tocopherols, and ascorbic acid. These phytonutrients are forms of antioxidants that work tirelessly to rid our bodies of free radicals which can damage different components of our cells, including DNA, proteins and cell membranes. Damaged cells and cell components play an important role in the development of cancer and many other diseases. This cauliflower coated in a creamy sauce made with tarragon and topped with crunchy hazelnuts is full of contrasting textures and complementary flavors, making it a great dish that can be served as a side or stand out as the star of the meal! Also, cauliflower is a great way to Color Your Basket White this November! Cauliflower with Tarragon and Hazelnuts INGREDIENTS 1/3 cup lowfat Greek yogurt 1 teaspoon dried tarragon, crushed or 1 tablespoon chopped fresh tarragon 1 teaspoon Dijon-style mustard 16 oz frozen cauliflower 1/4 cup hazelnuts, toasted and coarsely chopped Salt and ground black pepper, to taste DIRECTIONS STIR together Greek yogurt, tarragon and mustard in small bowl; set aside. COOK cauliflower florets in boiling, salted water in medium saucepan 10 to 12 minutes or until tender crisp. Drain cauliflower; return to pan. STIR in yogurt mixture and hazelnuts. Season with salt and pepper, to taste. Read More

28 Day Challenge: Week Two

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here).      This week, the dietitians challenge you to drink more water and to increase your daily fiber intake. First, let’s talk about the importance of staying hydrated and drinking enough fluids. Did you know that the human body is approximately 50% water and humans can only survive a few days without consuming any water? Did you also know that you can get water from drinking it, but you can also get it from foods you eat? Humans get roughly 20% of their daily water intake from the different foods they eat throughout the day. Maintaining good hydration can be hard because each person has different fluid requirements, but the side effects of dehydration are debilitating. For example, studies have found that dehydration can impact cognitive function like concentration, short-term memory and alertness. Also, staying hydrated can also help to keep you regular and prevent constipation. However, determining the right amount of fluids to stay hydrated can be a difficult task and each individual person has different fluid requirements. Fluid status also depends on the temperature, environment, physical activity and health status.   So how do we determine how much fluids we truly need to maintain a healthy life? You’ve probably heard to drink when you’re thirsty and that ensures appropriate hydration. Nine times out of ten, you’re already dehydrated when you start feeling thirsty. What we recommend is trying to drink one 8 oz glass of water every hour. Drinking this frequently meets the problem at the source and prevents any signs or symptoms of dehydration.   We also challenge you to increase how much fiber you eat each day. The current recommendation for total fiber intake is 38 grams for men and 25 grams for women. Fiber is a crucial component for any healthy lifestyle for several reasons. First, fiber is digested much slower than processed grains, and thus is more filling and more likely to keep you full for hours to come. If you're trying to manage your blood sugar levels, a high fiber diet can also help to regulate spikes and drops in blood glucose levels. A high fiber diet has been found to help keep you more regular and reduce transit time from the stomach to the large intestines, which can help lower risk of constipation. Further, research has shown that a diet high in fiber and whole grains can actually help lower the risk of cardiovascular disease through lowering LDL (bad) cholesterol and triglycerides. These are just a FEW of the benefits associated with a high fiber diet!  So this week, focus on drinking zero calorie beverages such as water, sparkling water, coconut water and unsweet teas to help keep you hydrated! Also, don’t forget those high fiber foods like whole grain breads, whole grain tortillas, whole grain pastas, high-fiber bars, beans, legumes, fruits, vegetables and more! Increasing your daily fiber intake can have lasting benefits, especially for those with diabetes or those looking to manage blood sugar levels.    P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

All Things Peach Pie Peaches

'Tis the Season for Peach Pie Peaches There are just a few things we love about Family Tree Farms Peach Pie Peaches...okay, maybe more than a few. They're deliciously sweet, they have a gorgeous color, they go amazingly with ice cream and best of all they're finally in season. How could you possibly beat all that? We have a few tips and tricks to selecting, storing and eating this wonderful fruit. Selecting and Storing Don’t be scared off by the pale green cast to the background color. This is very common even when they are ripe. It’s simply a characteristic of this variety of peach and not an indication that they were picked too early. Storing your peaches at home all depends on how you prefer to eat them and how ripe they were when you bought them. The temperature of the fridge can actually damage the eating quality of firm peaches and will turn them dry and mushy (no one likes mushy fruit). So if you want them crisp, buy them firm and eat them within a day or two. If you prefer soft and juicy peaches, leave them out at room temperature - not in a plastic bag - until they reach that stage and then refrigerate them. You can keep them in there for about a week and they’ll still be just as delicious as the first day. Our Favorite Ways to Eat Them Like we mentioned before, Peach Pie Peaches are delicous and sweet. Here's a few of our favorite ways to eat them.   Peach Pie in a Minute We're pretty sure everyone likes peach pie so here's a quick and easy way to make it as a snack for you or the little ones. All you need is a Peach Pie Peach (or ten), a scoop of ice cream, and a cookie for the crust. We tried it with Old Fashioned Vanilla Ice Cream by Mayfield Creamery (one of the newest ice creams to join our freezer section) and it was absolutely delicious. Just use an apple corer to slice it open (or a MasterChef knife), take out the pit, warm it in the microwave for about 1 minute, pop a scoop of Mayfield Creamery Ice Cream in the middle, add a cookie and enjoy! It's seriously that easy. Check out this video from Family Tree Farms for step-by-step instructions.     Grilled Peaches We're not sure if anything could beat mini Peach Pies in a Minute, but these grilled peaches might. Just cut them in half, de-pit them, and put them on the grill for about 5 minutes on each side, or until they're slightly softer. If you want to make it extra delicous, add a scoop of ice cream on top...we won't tell on you. ;)     Plain Ol' Jane Peach Pie Peaches taste just like peach pie so they're simply delicious on their own and make a fantastic snack for anyone in your family. Pack them in your kids' lunches or hide them for yourself and snack on them after they go to bed.   Yes, They're Healthy for You We know what you're thinking - there's no way these can be this delicious and good for you at the same time. But yes, they're actually healthy for you! • Peaches contain no fat, sodium or cholesterol.• They’re a good source of vitamin C and contain other important vitamins and minerals including potassium and vitamin A. They’re also a delicious source of beneficial fiber. • For those watching their blood sugar, peaches and nectarines rate low on the glycemic index at around 42.• Two of the phenolic acids found in peaches and nectarines inhibited the growth of breast cancer cells in a laboratory setting (without adversely affecting normal cell growth). While more study is needed, the results offer the possibility of updating traditional chemotherapy treatment which destroys healthy cells along with the cancerous cells.• With a good supply a vitamin C, plus fiber and antixodants, both white and yellow varieties of peaches may be helpful in supporting your immune system and improving overall health. Enjoy them with the skin on to reap the highest nutrient content!   So, there you have it. Family Tree Farms Peach Pie Peaches are delicious and healthy and are now available at your Market Street. Don't forget that you can always ask our produce team for a taste before you buy a dozen! Information from familytreefarms.comDisclaimer: The information contained on this site is provided for general information purposes only and is not meant to substitute for the advice provided by your own physician or other medical professionals. None of the statements on this site are a recommendation as to how to treat any particular disease or health-related condition. Read More

Stuffed Acorn Squash with Kale and Mushrooms

October is Vegetarian Awareness MonthTo continue Vegetarian Awareness month, we offer our second recipe: Stuffed Acorn Squash with Kale and Mushrooms!   Even starting with one meatless meal a month can make a difference in your health and your budget. We'dlove to know what you think of this week's recipe.   Stuffed Acorn Squash with Kale and MushroomsYield: Serves 42 small acorn squashes, or 1 large one1/2 cup uncooked quinoa2 tablespoons olive oil1 shallot, chopped1 garlic clove, minced1 1/2 cups portabello mushrooms, chopped2 tablespoons apple cider vinegar2 cups chopped kale1/4 cup chopped fresh sage1/3 cup toasted pecans1/3 cup dried cranberries1/4 cup chopped chivessalt, peppersprinkling of mozzarella cheesedrizzle of honey on top1. Preheat oven to 425 degree F.2. Slice acorn squash in half and scoop out of the middle. You can leave them in half or slice them into wedges. Drizzle with 1 tablespoon olive oil and sprinkle with a few pinches of salt and pepper. Roast flesh side down for 20 minutes, flip them over and roast them flesh side up for another 20 - 30 minutes until golden brown and tender. Remove from oven and set aside.3. Cook the quinoa. Place 1 cup of water into a small saucepan and bring to a boil and add quinoa. Cover and reduce to a simmer for 15 minutes. Turn heat off and let it sit for another 10 minutes (covered). Fluff with a fork and set aside.4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot, a pinch of salt. Let that begin to soften, then add the mushrooms, garlic, another pinch of salt and a grind of pepper. Cook until the mushrooms are soft, stirring occasionally.5. Add the vinegar, stir, then add the kale and chopped sage. Cook until the kale wilts down, then add the cooked quinoa, pecans, cranberries and chives. Taste and adjust seasoning. Scoop the filling onto the roasted squash and serve.6. Sprinkle with cheese and top with a drizzle of honey.Cost: $2.58 per serving/ $10.35 totalNot including olive oil,vinegar, salt, pepper, sprinkle of cheese or honey Recipe inspired by Love and Lemons   Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University.  Read More

Chicken Chili

My Fall Favorites (Quick, Easy & Delicious Soups) As the holiday season approaches, we get busier and busier and finding time and energy to prepare meals becomes more difficult. Quick soups and stews are a great option during this hectic time. They do not take long to prepare and you can enjoy them for a few days or freeze them for the next hectic day, when there is no time to cook. Every year when the first cool snap hits, I make a family favorite “Chicken Chili”. This is a recipe I found over 15 years ago in the Dallas Morning News and I have tweaked it a bit over the years to fit my taste. I recall mentioning the title to my husband and his response was “Gross! Chili is made with beef!” Well, I made it anyway and... he tried it and loved it! Now when the weather starts getting cooler and he’s on his way home from work, he will call to make sure I have an onion and bell pepper on hand to make his cold weather favorite. I hope this becomes one of your family’s favorite as well. Chicken Chili Ingredients: 2 Tablespoons vegetable oil 1 pound boneless, skinless chicken breasts, cubed 1 medium onion, coarsely chopped 1 medium green bell pepper, coarsely chopped 1 medium jalapeno or serrano pepper, finely chopped (optional) 2 cans pinto beans, drained & rinsed 2 cans diced tomatoes 2 cups low-sodium chicken broth 2 Tablespoons chili powder 1 Tablespoon garlic salt 2 teaspoons ground cumin 2 teaspoons oregano 2 teaspoons sugar          Directions: 1) Heat oil in stock pot or Dutch-oven over medium-high heat.   2) Add chicken, onion and bell pepper. Sauté 8-10 minutes. 3) Stir in remaining ingredients. Simmer 15 minutes. 4) Enjoy!   Yield: 6 servings Cost: $1.74* per serving; $10.42* total meal * does not include cost of spices or oil   Inspired by Dallas Morning News Recipe Today’s Blog provided by Vicki Bailey, Texas Woman’s University Dietetic Intern. Vicki is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Vicki loves experimenting in the kitchen, using what’s on hand and making it up as she goes along. Her other passion is animals; so when she’s not studying or cooking, she is relaxing with her husband and their three furbabies (dogs). Read More

Heart Healthy Parmesan Oat Crusted Chicken

  We are all familiar with old fashioned rolled oats and you’ve probably fixed it for breakfast at one point in time. This is a pretty common use for oats, but us dietitians are all about being creative with traditional ingredients. We thought it would be fun to take a very common breakfast item and breathe new life into it. Have you ever tried using oats to bread chicken breasts? Preparing chicken like this is a simple and healthy swap that has great health benefits! By adding the oats, you have amped up the fiber content of the chicken without making sacrifices in the flavor department.    Typically breaded foods have a connotation for being unhealthy, high in fat, and not something included in a heart healthy diet. BUT, this recipe uses oats instead of white flour to bread the chicken. And instead of deep frying the chicken, the filets are simply baked in the oven. Since oats are considered a whole grain, the fiber content of the meal is increased significantly. These two simple swaps can take a fat-packed meal and turn it into a heart healthy powerhouse!   Eating foods that are high in fiber increases the feeling of fullness and decreases your risk of chronic disease. In a study by Harvard, it was found that diets higher in fiber reduced the risk of heart disease by up to 40% (JAMA). Further, oats are considered a whole grain and provide vital nutrients like B Vitamins (Thiamin, Niacin, Riboflavin and folate), Magnesium, Selenium, and Iron. All of these combine to help the body function at its optimum and protect your heart from chronic diseases. Pair the chicken with a side of fresh, frozen, or low sodium canned vegetables for a well-balanced dinner tonight! The beauty of this recipe is you get to see all the wonderful foods that come in hues of brown. This delicious recipe gives you a taste of all the flavors you can get from Coloring Your Basket Brown!    Parmesan Oat Crusted Chicken Ingredients: 3 garlic cloves, minced 2 c uncooked old fashioned rolled oats 2/3 cup grated parmesan 1 tsp salt 1 tsp smoked paprika 1 tsp ground black pepper ½ teaspoon dried basil ½ teaspoon dried oregano 1 teaspoon dried parsley ½ c olive oil 6-8 boneless, skinless chicken breasts   Directions 1) Preheat oven to 400 F. 2) Combine all ingredients, except oil and chicken, in a food processor or blender and process until a coarse flour texture. 3) Coat chicken breasts in olive oi, then roll in oat flour mixture. Place chicken on sheet pan or baking dish, coated with cooking spray. Pat the remaining oat mixture on top of chicken. 4) Bake uncovered for 20-25 minutes, depending on thickness of chicken. 5) Remove from oven and allow to rest for 5-10 minutes for maximum juiciness.   Read More

Grilled Watermelon Steaks with Walnut Gremolata

This recipe is one for the books! Do not be intimidated by the name; it is a wonderful recipe that will fill that thrill to grill! The refreshing watermelon combined with the herbs and tanginess from walnut gremolata make a perfect pairing. For those of you who are not familiar with a gremolata, it is a mix of chopped parsley, garlic and grated lemon zest to make a dressing or garnish, to complement any meat, or in this case watermelon! Interestingly enough, gremolata has an Italian origin and is very commonly featured with parmesan cheese or pine nuts. For this recipe, the addition of walnuts to the gremolata is great because they are packed full of important nutrients. You’ll find these nuts have omega-3 fatty acids for heart health, protein, and fiber. Two other important minerals found in this nut are phosphorus and magnesium, which aid the body’s essential processes. Additionally, watermelon is a great source of vitamin C, important for tissue maintenance. Beyond the beauty, flavor and health benefits of this recipe, it is also gluten-free. Add this recipe to your list! We are sure you will not be disappointed!    Grilled Watermelon Steaks with Walnut Gremolata Ingredients: 1/2 small seedless watermelon 1/2 cup white balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon rosemary 1/2 teaspoon sea salt 1/2 teaspoon black pepper, coarse ground 1/4 cup finely chopped toasted walnuts 1/4 cup finely chopped parsley 1 teaspoon grated lemon peel    Directions 1) Cut 4 (1-inch thick) half-moon slices of watermelon. Reserve any remaining watermelon for another use. Mix vinegar, oil, lemon juice, rosemary, salt and pepper in small bowl. Reserve 2 tablespoons for drizzling grilled watermelon. Place watermelon steaks in glass dish. Add remaining marinade. Refrigerate 20 minutes, turning watermelon halfway through marinating time. 2) Meanwhile, for the Walnut Gremolata, mix walnuts, parsley and lemon peel in small bowl. Set aside. Remove watermelon steaks from marinade. Reserve leftover marinade for brushing watermelon during grilling. 3) Grill watermelon steaks over high heat 2 to 4 minutes per side or until grill marks appear, brushing with leftover marinade. 4) To serve, cut watermelon steaks in half. Drizzle with reserved 2 tablespoons marinade. Sprinkle with Walnut Gremolata.   Recipe and Photo Credit: McCormick.com  Recipe adapted from McCormick.com to match product offerings in our stores.  Read More

Sparkling Green Tea Lemonade

August is Green Month and stepping out of the produce section and grabbing something off the shelf is a great way to add additional greens to your basket. Today something we're talking about and what you should be looking for is Green Tea! It can be found in the bulk foods section or down the hot beverage aisle. Green tea is primarily made up of polyphenols giving it many beneficial health properties. These polyphenols have significant antioxidant effects in the body, which means this tea can help your body kill cancerous cells and stop harmful growth, aiding in the prevention of many different types of cancer. In population studies, green tea is believed to reduce the risk for cardiovascular disease by reducing atherosclerosis. It has also been observed to raise HDL (good cholesterol) and lower LDL (bad cholesterol). Green tea also increases your metabolism during the day to help you burn a few extra calories. Green Tea alone does not contain any calories and the recipe featured below contains only 40 calories for one 8 oz serving. The recommendation, depending on the brand, is 2-3 cups a day. In addition to the health benefits, Green Tea serves as a good way to stay hydrated during these hot August days! This Sparkling Green Tea Lemonade recipe contains a mixture of electorlytes like calcium, magnesium, sodium and potassium making this the perfect beverage to stay hydrated. As if there aren’t enough benefits already, this beverage is gluten-free, easy on the stomach and an all-around great beverage to keep you hydrated and refreshed!    Sparkling Green Tea Lemonade Ingredients: For the Green Tea: 2 cups water 3 bags green tea 2-3 tbsp sugar, to preference   For the Sparkling Green Tea Lemonade: 1 lemon, juiced 1 1/2 cups sparkling water (unflavored or lemon flavor)    Directions  To make the green tea: 1) Bring water to a boil. 2) Once boiling, remove from heat and add tea bags. 3) Let steep for 5 minutes. 4) Remove tea bags, stir in sugar, and refrigerate for 30 minutes.   To make the sparkling green tea lemonade:  5) Combine green tea, lemon juice, and sparkling water.  6) Pour over ice.   Recipe adapted from GreensChocolate.com  Read More

We're Calling an Audible on Tailgating Snacks!

Black Bean and Avocado Toast

Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

28 Day Challenge: Week Two

All Things Peach Pie Peaches

Stuffed Acorn Squash with Kale and Mushrooms

Chicken Chili

Heart Healthy Parmesan Oat Crusted Chicken

Grilled Watermelon Steaks with Walnut Gremolata

Sparkling Green Tea Lemonade

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We're Calling an Audible on Tailgating Snacks!

Black Bean and Avocado Toast

Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

28 Day Challenge: Week Two

All Things Peach Pie Peaches

Stuffed Acorn Squash with Kale and Mushrooms

Chicken Chili

Heart Healthy Parmesan Oat Crusted Chicken

Grilled Watermelon Steaks with Walnut Gremolata

Sparkling Green Tea Lemonade

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