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Our Top 10 Pumpkin Faves

Tags: pumpkin

Friday, October 6, 2017 4:04:00 PM

1. Baileys Pumpkin Spice Coffee Creamer

2. Pillsbury Grands! Pumpkin Spice Rolls

3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf

4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups

5. Pumpkin Spice Cereal

6. Bulk Roasted & Salted Pumpkin Seeds

7. Bakery Pumpkin Cake Roll

8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle …
» Read More
Hey There, 2018!

Tags: market street, New Years, Party Ideas

Tuesday, December 26, 2017 8:00:00 AM

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.

1) Texas Brownies

2) Imported Cheese Trays

3) Our Famous Market Street Chips and Dips

4) Bakery …
» Read More
Dietitian Spotlight: Spicy Beef Kebabs with Watermelon Salad

Tags: market street, Market Street Registered Dietitians

Thursday, June 15, 2017 11:21:00 AM

Keep it simple for summer. These beef kabobs and watermelon salad are a perfect way to get outside and grill out by the pool. Containing no common food allergens, this dish is meant for anyone and everyone to join in on the fun!

This recipe calls for Rancher’s Reserve tri-tip or sirloin steak, which are some of the leanest cuts of meat. This means that the fat and the meat …
» Read More
Thai Broccoli Rice

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 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.

Ricing veggies at home is as easy as, well, rice.

Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy.

If you’ …
» Read More
Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

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

Thursday, July 27, 2017 1:34:00 PM

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.

In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet …
» 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
Pumpkin Peanut Butter Dog Treats

Tags: market street, Pet Club, Pumpkin Perfected

Sunday, October 23, 2016 1:00:00 PM

Dogs love pumpkin too, you know! Share the love with our Pumpkin Dog Treats.

Ingredients:

3 cups Signature Select oats

½ cup Signature Select peanut butter

1 cup Signature Select pumpkin puree

1 teaspoon Signature Select cinnamon

1 teaspoon baking powder

2 eggs

Directions:

1. Pulse oatmeal in a food processor until it's less coarse. (Not as fine as flour)

2. …
» Read More
Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

Saturday, October 22, 2016 10:00:00 AM

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!).

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
» Read More
28 Day Challenge: Week One

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

Wednesday, January 4, 2017 3:34:00 PM

It’s a New Year, can you believe it?! The holidays were a whirlwind of parties, shopping, eating, drinking, and everything merry. But after the jam-packed days of December, I think we’re all longing for a little bit of consistency, especially when it comes to food. With the start of January comes the age-old tradition of New Year’s Resolutions. Whether it be to exercise more, …
» 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

10 Information Results For food stamps

Our Top 10 Pumpkin Faves

1. Baileys Pumpkin Spice Coffee Creamer 2. Pillsbury Grands! Pumpkin Spice Rolls 3. Market Street Bakery Pumpkin Cookies & All Natural Sliced Pumpkin Loaf 4. Gevalia Kaffe Pumpkin Spice Latte Espresso K-cups 5. Pumpkin Spice Cereal 6. Bulk Roasted & Salted Pumpkin Seeds 7. Bakery Pumpkin Cake Roll 8. Holidrizzle Boom Chicka Pop Pumpkin Spice Kettle Corn 9. Cucina Antica Tuscany Pumpkin Pasta Sauce 10. Freshpet Healthy Pumpkin Recipe Dog & Cat Food Read More

Hey There, 2018!

Indulge in one last feast and ring in the new year deliciously. We have all the food, drink and fun you need to host your midnight party! Not hosting this year? Stop in for our quick grab-and-go options and be on your way - you can even take the credit, we don't mind.   1) Texas Brownies 2) Imported Cheese Trays 3) Our Famous Market Street Chips and Dips 4) Bakery Cupcakes 5) Charcuterie Platters 6) Thumbprint Cookies 7) Party Balloons 8) Last But Certainly Not Least...Korbel Champagne (or your favorite brand) and Welch's Sparkling Grape Juice Read More

Dietitian Spotlight: Spicy Beef Kebabs with Watermelon Salad

Keep it simple for summer. These beef kabobs and watermelon salad are a perfect way to get outside and grill out by the pool. Containing no common food allergens, this dish is meant for anyone and everyone to join in on the fun!   This recipe calls for Rancher’s Reserve tri-tip or sirloin steak, which are some of the leanest cuts of meat. This means that the fat and the meat are separable, instead of distributed throughout. Also, being that this meat is cut kabob style, it makes it easy to eat and the perfect food for the outdoors. Our Rancher’s Reserve line of all-angus beef is more tender, juicy and flavorful and is perfect for this recipe. Contrary to popular belief, watermelon is not made up of only water and sugar, but is actually considered a nutrient dense food, meaning that it provides high amounts of vitamins, minerals, and antioxidants for a low number of calories. The red jalapenos belong to a family of plants that contain the bioactive ingredient capsaicin. This ingredient not only makes these peppers spicy, but also increases energy expenditure (the amount of calories you burn!). Packed with both nutrients and flavor, this picnic is sure to make sweet summer memories.   Spicy Beef Kebabs with Watermelon Salad Serves 4   Ingredients ¼ medium watermelon (about 2 pounds), cut into pieces ¼ red onion, thinly sliced ½ cup torn fresh mint leaves kosher salt and black pepper 1½ lbs Rancher’s Reserve sirloin steak, cut into 16 pieces (about 1½ inches each) 8 red jalapeño peppers, cut into 1-inch-thick rings 1 lime, cut into wedges   Directions 1. Heat grill to medium-high. Soak 8 wooden skewers for 10 minutes. 2. Arrange the watermelon on a plate. Sprinkle with the onion, mint, and ¼ teaspoon each salt and pepper. Set aside. 3. Thread the beef and jalapeños onto skewers and season with ½ teaspoon each salt and pepper. 4. Grill, turning frequently, 6 to 8 minutes for medium-rare. Serve with the lime wedges and watermelon salad. Read More

Thai Broccoli Rice

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Ricing veggies at home is as easy as, well, rice. Riced veggies (typically cauliflower, broccoli and sweet potato) are essentially vegetables that have been pulsed in a food processor and left small and "rice sized." Easy peasy. If you’re still wondering about the concept of riced vegetables let me expound. The beauty of the “riced” concept is it takes some not so lovable vegetables, like cauliflower and broccoli, and chops them until they are not so recognizable while still maintaining their nutritional value. Genius. Plus, it’s a different spin on how to eat your veggies and that’s always fun.There are a few approaches to making and using the riced vegetables: 1) Cut the vegetables into florets, place into the food processor and puree until it is broken into rice-like consistency. Serve raw.2) Repeat the above steps, however add an additional step, sauté for about 3-5 minutes with your favorite oils, spices and vegetables. Serve cooked.3) Cut the broccoli or cauliflower (or combination of the two) into florets, sauté on the stovetop and then puree in food processor until rice like consistency develops. Serve cooked. These three steps are just the very basics. Incorporating flavor is up to you. However just a bit of salt, fresh herbs, and your favorite oil can make these bites full of flavor. Here are a few other ideas to make the riced vegetable a staple in your kitchen: 1) Combine with favorite herbs, nuts and other chopped vegetables. Toss with olive oil and salt. Serve chilled or warm.2) Add soft cheese, like goat or feta, to the riced vegetables.3) Add a runny egg on top to make a warm bowl of riced veggies into a protein packed meal. To make this experience of ricing veggies at home even easier, let Market Street provide the cut veggies, like broccoli and cauliflower. One of my favorite riced vegetable dish is Thai Broccoli Rice. This recipe requires broccoli florets (that I pick up in the produce department already cut, washed and bagged) and shredded cabbage (which is also readily available near the broccoli). The only chopping I have to do is for fresh ginger, garlic, onion and serrano, all of which infuse the cooking oil with a punch of flavor for this recipe. A few dashes of fish and soy sauce from the international food aisle from Market Street and additional layers of flavor. Fresh cilantro, mint and lime juice finish off this easy meal with flavor and color. Start the new year off right with fresh ingredients and veggies from Market Street. Give them all a quick blitz in the food processor and let the new year bring a new spin on vegetables. Thai Broccoli Rice Serves 6 Author note: The level of heat is up to you. If you prefer a lot of heat, do not seed the serrano pepper. If you prefer a little bit of heat, remove a bit of the stem and seeds. Use a low sodium tamari, this will allow you to control the salt level a bit more.    Ingredients 8 cups broccoli florets 2 tablespoons canola oil 1/2 cup onion, diced 3 cloves garlic, chopped 2 tablespoons fresh ginger, chopped 1 serrano pepper, chopped 4 cups cabbage, shredded juice of 1 lime 8 basil leaves 1 cup cilantro, chopped 1 tablespoon fish sauce 2 tablespoons low sodium tamari (or low sodium soy sauce) 1/2 teaspoon of salt (optional)   Directions 1. In a food processor, puree the broccoli until a rice-like consistency develops. This may have to be done in two batches depending on the size of your food processor. 2. In a large flat bottomed skillet, add the oil, onion, garlic, ginger and serrano and cook over medium heat for 7 minutes. Stir occasionally. 3. Add the cabbage and coat with the infused oil. Cook for 4 minutes. 4. Add the riced broccoli and continue to cook for 3-4 minutes. Stir occasionally. 5. Add the fish sauce and soy sauce and cook for 1 minute. 6. Remove from the heat and add the basil, cilantro and lime juice. Stir well. Serve warm. Read More

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

One of the benefits of adhering to an allergy-friendly diet is that most meals are simple and minimally processed. For example, this steak and veggie recipe is literally steak, veggies and a few herbs and seasonings.  In fact, it is not uncommon to see people have a two-fold improvement in their health. First, by eliminating the offensive allergen and second because the diet is improved so much. Fruits and veggies become the star of the meal, people begin reading food labels and choosing foods with fewer ingredients they don’t recognize, food quality instead of quantity is the primary focus. Over and over chefs say that the best recipes are those that use simple, high quality ingredients and let the flavors do the talking. This is a truly simple and delicious recipe. Everyone, even those with food allergies, can enjoy this delicious Top Sirloin with Grilled Ratatouille dish this summer.   Top Sirloin with Grilled Ratatouille   Ingredients 1 lb Rancher's Reserve top sirloin (let steak come to room temperature before grilling) Salt and pepper to taste 2 cups grape tomatoes, halved 2 tbsp balsamic vinegar 1 10 oz yellow squash, cut into 1/2" thick rounds 1 10 oz zucchini, cut into 1/2" thick rounds 4 green onions, trimmed 1 10 oz eggplant, cut crosswise into 1/2" thick rounds Cooking spray 2 tbsp thinly sliced fresh mint 2 tbsp extra virgin olive oil ½ cup loosely packed fresh basil leaves   Directions 1. Preheat grill to high. Pat dry the steaks and season with salt and pepper. 2. Combine tomatoes, vinegar and 1/2 tsp each salt and pepper in a large bowl. 3. Coat squash, zucchini, green onions and eggplant with cooking spray. Grill squash, zucchini, green onion (2 min), and eggplant (3 min) uncovered or until tender and grill marks appear. Coarsely chop green onions and combine all grilled veggies with the tomato-vinegar mixture. Add mint, basil and oil and toss to coat. 4. Grill steaks 4-5 minutes per side or until desired doneness. Remove steaks from grill and let rest for 5 minutes. Serve with vegetable mixture. 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

Pumpkin Peanut Butter Dog Treats

Dogs love pumpkin too, you know! Share the love with our Pumpkin Dog Treats.  Ingredients: 3 cups Signature Select oats ½ cup Signature Select peanut butter 1 cup Signature Select pumpkin puree 1 teaspoon Signature Select cinnamon 1 teaspoon baking powder 2 eggs   Directions: 1. Pulse oatmeal in a food processor until it's less coarse. (Not as fine as flour) 2. Place oatmeal, pumpkin, peanut butter, cinnamon, baking powder and eggs to mixing bowl and blend on medium until it's well mixed. 3. Using flour, roll out and cut with cookie cutters. 4. Bake at 375 degrees for 15-20 minutes. 5. Cool on rack and then place in airtight container.   Recipe adapted from www.createdby-diane.com Read More

Pumpkin Playdough

Pumpkin spice makes everything nice, including playdough for the littles (or for yourself, we won't tell!). Ingredients:  3 cups Signature Select white flour 1 1/2 cups salt 1 tablespoon cream of tartar 2 tablespoons pumpkin pie spice 1 teaspoon Signature Select cinnamon 3 cups water 2 tablespoons oil food coloring: 20 drops red, 45 drops yellow   Directions: 1. Combine all ingredients and mix in a saucepan.  Cook over medium heat and stir constantly for about 3 to 5 minutes until it forms into a ball. 2. After ball is formed and and you can no longer stir it (it will get very thick), remove from heat.   3. Remove the dough from the pan and knead well.  You may need to add a small amount of flour to get it to just the right consistency. 4. Cool dough and store in an airtight container.   Recipe adapted from www.artfulhomemaking.com Read More

28 Day Challenge: Week One

It’s a New Year, can you believe it?! The holidays were a whirlwind of parties, shopping, eating, drinking, and everything merry. But after the jam-packed days of December, I think we’re all longing for a little bit of consistency, especially when it comes to food. With the start of January comes the age-old tradition of New Year’s Resolutions. Whether it be to exercise more, eat better, or simply to slow down and enjoy life - we all have goals we hope to reach over the next year. The dietitians at Market Street understand that creating a healthy lifestyle can be difficult, confusing, and time consuming. But not to worry, we have a solution for you! Throughout January we challenge you to 28 days of creating a better you through small, attainable steps that we’ve laid out for you (you can view the full calendar here). At the end of this 28 day challenge you will be well-equipped to live a healthier version of yourself. Each week we will provide a new goal for you to work on throughout that week.      For the first week, we challenge you to simply start a vitamin and supplement regimen. Now, we’re not talking about adding 20 different supplements to your daily routine. Remember, we’re talking simple here. We have 3 vitamins and supplements we all agree are the most important to begin with. If you or someone you know suffers from a food allergy and must eliminate food groups from your diet, adding a supplement regimen is especially important and a great way to ensure you are getting the nutrients you need.   First, start with a daily multivitamin. These come in several different varieties such as a women’s, men’s, adult, child, etc. Simply choose one that best fits your needs. A multivitamin is a great combination of vitamins and minerals all necessary for your body to function at its best.   Next, we recommend an Omega-3 fatty acid supplement, also called the essential fatty acids. You’ve probably read all about Omega 3’s and cardiovascular health, but did you know that these fatty acids have been found to promote better brain function, support eye health and improve immunity? You can get a good dose of these fats through things like chia seeds, fatty fish, nuts and seeds, but a supplement can give you a great boost.   And finally, start a probiotic. Probiotics are live bacterial cultures that you ingest through several different avenues. Now don’t worry, these are good-for-you bacteria. In recent years there has been a growing body of evidence that supports a healthy gut can improve GI distress, lower diarrhea, improve immune function and more. The great thing about probiotics is that you don’t necessarily have to take a pill every day to get in those healthy bacteria. You can get these beneficial bacteria from things like kefir, kombucha, kimchi, yogurt, sauerkraut and any other fermented food. So this week, focus on forming the habit of taking these supplements every day! Next week we’ll be talking about drinking more water and eating more fiber. And, if you haven't entered to win one up to $500 in prizes, you can enter by clicking here. Good luck! 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

Our Top 10 Pumpkin Faves

Hey There, 2018!

Dietitian Spotlight: Spicy Beef Kebabs with Watermelon Salad

Thai Broccoli Rice

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Crispy Broccoli Parmesan Fritters

Pumpkin Peanut Butter Dog Treats

Pumpkin Playdough

28 Day Challenge: Week One

Naturally Dye Your Easter Eggs

10 Information Results For food stamps

Our Top 10 Pumpkin Faves

Hey There, 2018!

Dietitian Spotlight: Spicy Beef Kebabs with Watermelon Salad

Thai Broccoli Rice

Dietitian Spotlight: Top Sirloin with Grilled Ratatouille

Crispy Broccoli Parmesan Fritters

Pumpkin Peanut Butter Dog Treats

Pumpkin Playdough

28 Day Challenge: Week One

Naturally Dye Your Easter Eggs

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