Market Street

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Rethink Snacking with Salted Dark Chocolate Popcorn

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

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

Sometimes certain foods can get a bad reputation for various reasons. One food that has definitely been a victim of neglect in the snack world is popcorn! Because popcorn is a product of corn, it is typically thought of as “bad” and high in carbohydrates (sugar). We're here to shed new light on this delicious product! (Now disclaimer here, we are not talking about the …
» Read More
Baked Salmon with Garlic and Dijon

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

Wednesday, June 15, 2016 9:30:00 AM

Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty …
» Read More
Blueberry Breakfast Quesadillas

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

Wednesday, September 28, 2016 9:30:00 AM

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.

Blueberries …
» Read More
Dietitian Spotlight: Hamburger Minestrone Soup

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

Friday, December 16, 2016 11:24:49 AM

There is nothing like a warm cup of soup on a chilly night. But, sometimes the canned version just doesn’t cut it. Besides, canned soups are often overloaded with salt, so why not make your own?

This Hamburger Minestrone Soup is full of protein from the meat and beans, as well as lots of fiber from the vegetables, beans and whole grain pasta! And since December is Color …
» Read More
Gobble Without the Wobble

Tags: calories, healthy eating tips, holidays, market street, portions, registered dietitians, thanksgiving, weight management

Monday, November 23, 2015 9:30:00 AM

On Thanksgiving the average American consumes 4,500 calories (more than two entire days’ worth!) and gains an average of 1-2 pounds. This might not seem like a ton of weight, but including the holiday’s through-out the year your weight gain can add up. There are many easy fixes that can be done to enjoy Thanksgiving meals without all the calories included. A balanced …
» 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
Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Tags: A Pleasant Little Kitchen

Monday, September 18, 2017 3:17:00 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.

Confession: I regularly feed my children sweet potatoes and never eat them myself.

gasp

I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes …
» Read More
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
Peanut Butter Banana Parfaits

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

Wednesday, June 1, 2016 9:30:00 AM

After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, …
» 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

10 Information Results For bryan foods

Rethink Snacking with Salted Dark Chocolate Popcorn

Sometimes certain foods can get a bad reputation for various reasons. One food that has definitely been a victim of neglect in the snack world is popcorn! Because popcorn is a product of corn, it is typically thought of as “bad” and high in carbohydrates (sugar). We're here to shed new light on this delicious product! (Now disclaimer here, we are not talking about the salty, buttery popcorn we get at the movie theater. We’re talking about popcorn that you make yourself at home and you control what you add to it.)   There are so many great benefits to eating popcorn, but one of the best things about this food is that is is diabetic friendly. People who are following a carb-controlled diet are welcome to partake in eating popcorn. Since it is made from corn, it is considered a whole grain and is a good source of fiber. Foods that are higher in fiber spike blood sugar levels less than lower fiber options. Also, popcorn is considered a low glycemic food and is diabetic friendly. One of our favorite things about popcorn is the incredible serving size you get! A 3 cup portion of popped popcorn is only 15 grams of carbohydrates and roughly 100 calories. That’s a lot of popcorn with very little consequence.     Eating popcorn as a sweet, indulgent snack is a great option because you get more bang for your buck. The key to this delicious recipe is moderation! We are adding some dark chocolate to the popcorn to give it a bit of sweetness, but dark chocolate is also high in polyphenols which have heart protective benefits. So we’re indulging, but still eating smart! And as a bonus, it's a great way to Color Your Basket white AND brown this April!   Salted Dark Chocolate Popcorn Ingredients: 1 tablespoon canola oil 1/3 cup popcorn kernels 4 ounces good-quality dark chocolate, chopped 3/4 teaspoon fine sea salt, divided 6 oz. blackberries or blueberries   Directions 1) In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop. Pour in the remaining kernels, cover pot again and shake to distribute. As the popcorn pops, shake pan occasionally and immediately remove from heat once the popping slows to 2-3 seconds between pops. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels you see. 2) Line a rimmed baking sheet with parchment paper and set aside. Place the chocolate and 1/2 teaspoon salt in a microwave-safe measuring cup or bowl. Heat in the microwave in 30-second increments until chocolate is very soft and becomes completely liquid when stirred gently. Immediately pour over the popcorn and stir to coat as thoroughly as possible. 3) Spread evenly onto the baking sheet and sprinkle with remaining 1/4 teaspoon salt. Let sit at room temperature until chocolate has hardened, about 1 hour.   It keeps for up to 3 days in an airtight container, but if you can keep it around that long, you are a stronger person than we are! Enjoy! Read More

Baked Salmon with Garlic and Dijon

  Condiments are a fun way to spice up any recipe! For the month of June we are celebrating the color yellow, and what better ingredient to highlight than MUSTARD. Mustard has been around for thousands of years and was first used by the ancient Greeks for medicinal reasons. Mustard is made from mustard seeds which are considered to be high in antioxidants, omega-3 fatty acids, magnesium, phosphorus, copper, and selenium, which is known to have anti-inflammatory properties. Also, the magnesium found in mustard seeds can help lower blood pressure and benefit those with heart issues. Not only does mustard provide multiple health benefits, but it also packs a lot of sharp flavor for very few calories. One tablespoon of mustard is only 5 calories!! Ironically enough, Dijon mustard originated in Dijon, France, and is very different from your typical yellow “American” mustard. Dijon mustard is made with white wine in addition to vinegar which is found in regular mustard.   There are many ways to reduce your risk of cardiovascular disease and making small changes to your diet can have long-term benefits to your health. A few tips to remember are to include a variety of foods such as whole grains, vegetables, fruit, lean poultry and fish, low-fat dairy products, nuts and non-tropical vegetable oils. Foods to limit include saturated fat, trans fat, sodium, red meats and sweets. Because fish is a heart healthy protein option, this recipe is a great choice for those wanting to fight cardiovascular disease. Salmon is not only super tasty but also a great source of omega-3 fatty acids which help prevent your blood from clotting, improving your circulatory system and stabilizing your blood pressure. High blood pressure causes your heart to overwork and can eventually lead to a weakened heart. The American Heart Association recommends eating fish twice a week. Try to make sure your salmon is wild caught and not farm raised. For this recipe we recommend trying the Copper River Salmon! This fish has a season that stretches from May-September with the peak hitting during June. These salmon are top notch in flavor AND health benefits. Get Copper River Salmon while you can!    Baked Salmon with Garlic and Dijon Ingredients: 4 Copper River Salmon portions 2 Tbsp parsley, freshly chopped 3 garlic cloves, pressed or minced ½ Tbsp whole grain Dijon Mustard or Dijon Mustard ½ tsp salt ⅛ tsp ground black pepper ⅛ cup mild olive oil (not extra virgin) 2 Tbsp of fresh lemon juice Lemon slices    Directions 1) Preheat the oven to 450° F. Line a rimmed baking sheet with foil. 2) In a small bowl, mix together the parsley, garlic, Dijon mustard, salt, pepper, cup of olive oil and lemon juice. 3) Lay salmon portions skin side down on foil lined baking sheet. Generously brush all sides of salmon with sauce and top with fresh slices of lemon. 4) Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook or it will be dry.   Adapted from natashaskitchen.com   This recipe is provided by Kelsey Jones; she is a dietetic intern from Texas Tech University. Kelsey graduated with a BS in Nutritional Sciences and Dietetics from Texas Tech University where she is also working on a MS degree. She enjoys attending TTU football games and cheering on the Red Raiders. Wreck Em! Read More

Blueberry Breakfast Quesadillas

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.     Blueberries get their color from the flavonoid known as anthocyanin. Flavonoids act as antioxidants, which protect our cells from damage that could lead to conditions such as cancer. In addition to their cancer-fighting properties, antioxidants also act as immune-boosters that help fight off infection. Many studies have shown that increasing consumption of plant foods like blueberries decreases risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, hair, increased energy and an overall lower weight. And of course, let’s not forget that blueberries can help maintain eye health, too! Blueberries are also an excellent source of manganese, which is important for bone development and helps us convert our food into energy.     As if all these potential benefits weren’t enough, blueberries are also a good source of fiber. Dietary fiber is commonly recognized as an important factor in weight loss and weight management by functioning as a bulking agent in the digestive system. High fiber foods increase satiety and reduce appetite, allowing you to feel fuller longer and help you lower your overall caloric intake.   One cup of fresh blueberries provides about 84 calories, 1 gram of protein, 21 grams of carbohydrates, and nearly 4 grams of dietary fiber. That same one-cup serving provides nearly 25% of your daily vitamin C requirement! Blueberries also provide iron, calcium, potassium, magnesium, phosphorus, zinc, copper, folate, beta-carotene, choline, vitamin A, and vitamin E. Try incorporating blueberries into your diet with this indulgent breakfast recipe that won’t wreck your waistline! September is also National Fruits & Veggies Month - More Matters. These delicious breakfast quesadillas are a great way to add delicious and nutritious fruit to your morning routine. The best part is that you can use fresh or frozen blueberries, and all forms matter!  Blueberry Breakfast Quesadilla Ingredients: 1 Large light tortilla or Flatout wrap 1 container light cream cheese, strawberry flavored ½  cup fresh or frozen blueberries Powdered sugar (optional) Cooking spray Directions  1) Heat a nonstick skillet over medium-high heat. 2) Meanwhile smear the cream cheese on half of the flatbread and top with an even layer of blueberries. 3) Spray the skillet with nonstick cooking spray. Fold the flatbread in half and grill the “quesadilla” about 2 minutes a side until the bread crisps and the blueberries defrost. 4) Sprinkle with powdered sugar, if desired. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Dietitian Spotlight: Hamburger Minestrone Soup

There is nothing like a warm cup of soup on a chilly night. But, sometimes the canned version just doesn’t cut it. Besides, canned soups are often overloaded with salt, so why not make your own? This Hamburger Minestrone Soup is full of protein from the meat and beans, as well as lots of fiber from the vegetables, beans and whole grain pasta! And since December is Color Your Basket Rainbow month, this soup made with many different vegetables and beans is sure to color your basket! Fiber is a popular topic these days and for good reason! It is a type of carbohydrate found in fruits, vegetables, whole grains, nuts and beans. However, unlike other forms of carbohydrates that are broken down into sugar molecules, fiber passes through the body unchanged. Because of this, fiber helps to promote regularity and prevent constipation, as well as regulate how the body uses sugars. High intake of dietary fiber has been linked to a lower risk of heart disease, type 2 diabetes, diverticular disease, breast cancer and constipation! Unfortunately, Americans typically don’t consume the recommended amount of fiber needed to reap the benefits that fiber can provide. The bottom-line is that we could all stand to consume more foods that contain fiber, as these foods also contain many other nutrients that promote health and well-being! This soup is a great place to start, and all the flavors will leave you so satisfied that you will forget how great it is for you!       Hamburger Minestrone Soup Prep time 5 mins Cook time 25 mins Total time 30 mins Serves: 6 servings   Ingredients     1 cup uncooked small elbow macaroni (or other small shell pasta)    1 pound 93% lean ground beef    1 cup chopped yellow onion    1 (32-ounce) carton beef broth, low sodium    1 (16-ounce) Signature Kitchen frozen mixed vegetables    1 (16-ounce) Signature Kitchen canned dark red kidney beans, drained and rinsed    1 (14.5-ounce) Signature Kitchen can diced tomatoes, undrained    1 (6-ounce) can tomato paste    2-1/2 teaspoons Italian seasoning    1 bay leaf    Salt and pepper, to taste    Instructions 1) Cook pasta according to package directions. While pasta is cooking, cook beef and onions in a dutch oven or large saucepan over medium-high heat, stirring constantly, until beef is browned and no longer pink. Crumble beef while cooking with a wooden spoon or spatula. Drain off grease in a colander and return to dutch oven or saucepan. 2) Add remaining ingredients and stir well to combine. Bring to a boil. Reduce heat to maintain a gentle simmer and simmer uncovered for 15 minutes, or until vegetables are tender. 3) Drain cooked pasta and add to soup. Stir well to combine and cook until heated through. Discard bay leaf before serving.    Recipe inspired by Taste of Home Read More

Gobble Without the Wobble

On Thanksgiving the average American consumes 4,500 calories (more than two entire days’ worth!) and gains an average of 1-2 pounds. This might not seem like a ton of weight, but including the holiday’s through-out the year your weight gain can add up. There are many easy fixes that can be done to enjoy Thanksgiving meals without all the calories included. A balanced plate contains the right portion sizes for a healthy meal.     Healthy Eating Tips   Get Active Eat less and exercise more is a healthy mindset going into the Thanksgiving holiday.   Slowly Savor Eating slowly allows you to enjoy the meal and only being satisfied with one plate instead of two.  Lighten Up Make dishes that contain less fat, sugar and calories. Eat Breakfast  Instead of saving the calories for the big meal, experts say that you can control your appetite better by eating a small meal in the morning.   Police Your Portions Don’t waste your calories on foods that you can have all year long. Fill your plate with small portions of holiday favorites that only come around once a year.   Compare your meal to commonly used items for accurate consumption of portion sizes. Vegetables = Size of a rounded handful  Turkey = Size of a deck of cards Gravy = Size of golf ball Potatoes = Size of half of tennis ball Stuffing = Size of standard ice cream scoop Cornbread = Size of a personal bar of soap Butter = Size of 1 dice Cranberry sauce = Size of a golf ball Pie = Size of light bulb   Thanks to Texas Tech Dietetic Intern, Holli McNeill, for today's blog post. 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

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Confession: I regularly feed my children sweet potatoes and never eat them myself. gasp I know. Making children eat vegetables that you won’t eat yourself seems a bit…dishonest? tricky? not right? Well I do this frequently when it comes to sweet potatoes, because…confession: I don’t really like sweet potatoes. As a recipe developer, one who loves food and one that encourages people to try new foods, it’s hard to fess up to food dislikes. So I’m just going to tell you now the foods I flat out refuse to eat: peanut butter bananas nuts (except pine nuts) canned artichokes capers green olives And of course, there’s sweet potatoes. However, recently I decided to act on what I frequently tell people to do: Try something new. Eat something you thought you didn’t like. Be open to new food. I felt like it was time to revisit the sweet potato and give it another try. In hopes to enjoy it, I knew the sweet potato needed pizzazz. But what? I needed Market Street. Sometimes all it takes for inspiration is to wander around the grocery store and look for something that sounds good. This is what I did for the great sweet potato revival. I walked the aisles of Market Street (sans kids, because…school) and found what I hoped to find. Delicious inspiration. The potatoes were going to be roasted with thyme, I knew that much. I also knew something green needed to top the roasted veg because a pop of color always helps make a recipe shine. Green onions were my original choice for this topper, but while browsing the fresh produce I saw a little yellow discount sticker on the organic arugula. Mmmmm….chopped arugula to top the potatoes will not only add color, BUT also more of a bite and fresh spice. Plus I could have a few salads this week for lunch. Oh, and did I mention the price drop was also appealing? The dish was well on its way, but it still needed crunch and a bit of acid. I must continue to wander. Aisle after aisle I looked and considered. Oooooooh, balsamic vinegar. The acidic element is now fulfilled. But crunch, what about crunch? During this Market Street treasure hunt I was briefly distracted by chocolate chips in the baking aisle (because…chocolate). This distraction almost felt serendipitous, because while perusing the chocolate chips I spied out of the corner of my eye the only nut I enjoyed eating. Pine nuts. Done and done. Market Street gave me all the inspiration I needed to make a side dish that was going to mark a new phase in my food journey: enjoying sweet potatoes. Once home, the potatoes roasted while the pine nuts toasted and the balsamic vinegar reduced. It was a new way to show my children that yes…mommy does eat her sweet potatoes…just like you should too.   Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze Serves 4 Author note: This recipe is easily doubled. Serve it as a side, or even as a main dish with quinoa and a runny egg.   Ingredients: 7 cups sweet potatoes, peeled and cut into 2 inch pieces 1 1/2 teaspoon extra-virgin olive oil 1 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 10 thyme branches, tied 1/2 cup pine nuts 1 1/2 cups arugula, chopped 2/3 cups balsamic   Directions: 1) Heat oven to 450 degrees. 2) Place the olive oil, salt and red pepper flakes into a large bowl. Stir. 3) Add the sweet potatoes to the olive oil mixture and stir well to coat the potatoes. 4) Place the potatoes and thyme on a rimmed baking sheet. Spread evenly into one layer. Cook for 25 minutes, stirring every 10 minutes. Remove the potatoes from the oven once roasted. 5) Meanwhile, place the pine nuts into a small skillet and cook over medium low heat for 5-8 minutes. Shake the skillet frequently to prevent burning. Set aside. 6) Place the balsamic vinegar into a small sauce pan. Heat on high and let boil uncovered for 7-10 minutes, or until the vinegar is reduced and coats the back of a spoon. 7) Remove the thyme from the potatoes. Place the potatoes onto a platter. Top with the toasted pine nuts and chopped arugula. Drizzle the preferred amount of balsamic glaze on top. Serve warm. Read More

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

Peanut Butter Banana Parfaits

  After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, vitamin D, and probiotics. Now, most of us have heard about calcium and vitamin D, but what about probiotics? Recently, they have become a very popular topic! Probiotics are live bacteria that are beneficial for digestive health. Additionally, it has been found that the addition of these good bacteria to our digestive system also strengthens our immune system! And don't worry, bananas are great too! They provide a source of fiber and potassium, essential for regulating the intestines and heart rhythm. There are just too many benefits to pass up this recipe!   We found this recipe to be not only beneficial for health, but also perfect for hungry kids! It is a combination of popular “kid foods” such as peanut butter, graham crackers, and bananas. Beyond all the great benefits from yogurt and bananas mentioned earlier, we can't forget about peanut butter! Peanut butter is always a great snack for kids (as long as there are no peanut allergies!) because it serves as a source of protein that keeps you fuller longer. Try this recipe at home and serve it as a snack! We are sure you and the kids will love this fun way to Color Your Basket Yellow!      Peanut Butter Banana Parfaits Ingredients: 1½ cups vanilla yogurt ½ cup peanut butter ⅛ cup honey 2 bananas, peeled and sliced ¾ cup graham cracker crumbs or 4 graham crackers   Directions 1) Combine yogurt, peanut butter and honey in a bowl and beat until smooth. 2) In a parfait glass, layer the yogurt mixture, the sliced banana, and the crushed graham crackers. 3) Enjoy!   Adapted from suburbia-unwrapped.com    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

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

Rethink Snacking with Salted Dark Chocolate Popcorn

Baked Salmon with Garlic and Dijon

Blueberry Breakfast Quesadillas

Dietitian Spotlight: Hamburger Minestrone Soup

Gobble Without the Wobble

Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Strawberry Blackberry Chia Jam

Peanut Butter Banana Parfaits

Bacon Mango Fried Rice

10 Information Results For bryan foods

Rethink Snacking with Salted Dark Chocolate Popcorn

Baked Salmon with Garlic and Dijon

Blueberry Breakfast Quesadillas

Dietitian Spotlight: Hamburger Minestrone Soup

Gobble Without the Wobble

Dietitian Spotlight: Cauliflower with Tarragon and Hazelnuts

Roasted Sweet Potatoes with Toasted Pine Nuts, Arugula and Balsamic Glaze

Strawberry Blackberry Chia Jam

Peanut Butter Banana Parfaits

Bacon Mango Fried Rice

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