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Dietitian Spotlight: Spaghetti Carbonara

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

Tuesday, March 21, 2017 11:58:34 AM

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical.

For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a …
» Read More
28 Day Challenge: Week Four

Tags: market street, 28 Day Challenge, Build A Better Meal, Market Street Registered Dietitians

Wednesday, January 25, 2017 1:59:00 PM

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping …
» 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
Dietitian Spotlight: Kodiak Waffle Sandwich

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

Wednesday, September 6, 2017 4:43:15 PM

When you hear “breakfast sandwich” do you imagine something wrapped in paper that you grab on your way to work or school? If so, you’re not alone. Breakfast sandwiches can be a great way to start the day because they are often packed with protein and carbohydrates, but some sandwiches can add unwanted fat, calories and sodium to this humble breakfast.

Instead of waiting in …
» Read More
Dietitian Spotlight: Banana Oat Baked French Toast

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

Thursday, April 6, 2017 10:47:00 AM

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine.

Oats and “hearty” choices of bread …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

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

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

May is Celiac Awareness Month! In the United States there are approximately 3 million people who have celiac disease and 21 million people are sensitive to gluten. People with celiac disease are sensitive to the protein gluten, which triggers symptoms such as stomach cramps, diarrhea, and muscles spasms. The good news is that celiac disease can be treated right at the grocery …
» Read More
Dietitian Spotlight: Grilled Pork Chops and Peaches

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

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

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

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

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

Monday, September 11, 2017 2:12:56 PM

While we wish every morning was as calm and collected as a weekend morning, that’s just not the case. These breakfast toast strips can help make those crazy weekday mornings a little less chaotic. They’re super simple to make and can even be made beforehand and frozen for when you’re in a rush to get out the door.

Not only are they easy to make, but they have many essential …
» Read More
Dietitian Spotlight: Caulipower Breakfast Pizza

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

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

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

Not only is this breakfast pizza delicious, but it’s also diabetic-friendly. It calls for Caulipower Crust which is an already prepared crust made from cauliflower. This crust is a sneaky way to add some vegetables into your …
» Read More
Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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

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

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

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

10 Information Results For thanksgiving meal

Dietitian Spotlight: Spaghetti Carbonara

Continuing with our goal of “Building A Better Meal”, this month’s theme is “Building A Better Global Meal”. What a better way to assemble some global flare than by taking some cues from Italy. Spaghetti carbonara is a typical Italian staple that tastes anything but typical. For the meat lover’s in your life, they will appreciate the addition of pancetta. The pancetta gives a rich bacon flavor and the Parmesan cheese helps balance out the boldness of the pancetta. Pancetta and Parmesan go together like Venice and gondola rides. By adding eggs to the recipe, it makes the sauce creamy and full-flavored, while also providing a protein source which helps your body build and repair tissues. Protein also helps to keep you feeling full and satisfied long after you’ve polished off this delectable dish. Garlic is another common ingredient of Italian cuisine. The Early Romans even used the savory flavor of garlic to spice up their dishes. There is a lot more to garlic than people probably know. Garlic is a member of the onion family and is packed with nutritional benefits. It has many antioxidant properties and can even help with reducing blood pressure, lowering the risk of heart disease and preventing colds. The antioxidants will reduce the risk of developing chronic diseases like cancer, Alzheimer’s and dementia. To further extend the health benefits of garlic, let it rest about 10 minutes after chopping before you cook them. Another staple of the Mediterranean region is wine. While you may traditionally hear that red wine has all the health benefits, white wine is often overlooked. Both wines contain flavonoids which are powerful antioxidants. White wine can also help with heart health. Plus, cooking with wine adds another dimension of flavor. To enjoy wine and still receive the health perks, only one glass a day is needed. Excessive alcohol intake can actually have a reverse effect on your health. So just sit down and relax. Enjoy this flavorful, hearty meal and the company of your loved ones like the Italians do.   SPAGHETTI CARBONARA INGREDIENTS: 2 large eggs 3/4 cup grated Parmesan cheese, divided 1 cup frozen peas 8 oz sliced mushrooms 1/2 cup loosely packed chopped fresh basil 1/4 teaspoon freshly ground black pepper 6 ounces pancetta or bacon, chopped 2 large cloves garlic, minced 3 tablespoons olive oil 1/2 cup dry white wine 1 teaspoon kosher salt 3/4 pound spaghetti   DIRECTIONS 1) Put a large pot of water on to boil. Meanwhile, in a large bowl whisk together the eggs, 1/2 cup Parmesan, peas, basil and pepper. Set aside. 2) Heat olive oil in a large skillet over medium-high heat. Add the pancetta and cook, stirring often, until it is browned. Spoon the pancetta to the side of the pan and scoop out all of the pancetta grease except for about 1 tablespoon. Add the garlic and stir until fragrant- about 1 minute. Add the wine and mushrooms and cook until liquid is reduced by about half. Remove from heat and set aside. 3) When the water is boiling, add the salt and spaghetti. Boil pasta until it is al dente (slightly tender to the bite). Scoop out 1/4 cup of the pasta water and set aside (see tips below). Drain the pasta, then immediately add the pasta to the bowl with the egg mixture. Toss to coat the pasta with the egg mixture and incorporate those ingredients throughout (the heat from the pasta will sufficiently cook the egg and melt the cheese). Add the pancetta mixture to the pasta and toss to combine. 4) Serve immediately. Sprinkle individual servings with the remaining Parmesan cheese and freshly ground black pepper. Read More

28 Day Challenge: Week Four

We are concluding our 28-Day Challenge with the fourth and final week. Let’s check in real-quick - Are you still taking those recommended supplements? Have you been drinking more water and eating more fiber? Are you still crunching away at those plants you started eating more of last week? Great! Keep up the good work, you’re almost there! And remember, these 28 days are helping to form a lifestyle that will propel you towards becoming the best version of yourself. (For more 28 Day Challenge info, click here). This week, we challenge you to eat one more meal at home with your family. Research shows that meals prepared at home tend to be lower in calories, fat and sodium. We know tackling this challenge is probably easier said than done - especially when you think about all of the after-school activities, games and meetings that you have to account for. It’s exhausting just thinking about adding one more thing to your plate. Finding the time to plan out healthy meals for your family is difficult at best and then finding time to actually cook is even more difficult. That’s where we can help! Our team has been hard at work creating the ultimate solution to your problem. We’ve all compiled our favorite ways to feed our families nourishing and satisfying meals in 30 minutes or less. We have even created a list of our favorite “shortcuts” to getting dinner on the table when there is just no time to cook. These are all tried and tested methods that we have found to work best for our families and schedules. Don’t have time to cook? Not to worry! Try a salad kit topped with some chopped lean deli meat from the deli counter. Need a pasta dinner ready, but don’t have time to make a sauce? Try the Modern Table Meals kit for a quick and filling dinner option.   Maybe you have a little bit of extra time one evening and you want to serve up a delicious, home-cooked meal for your family that is also dietitian-approved, but you don’t have the time or desire to meal plan. Not to worry, we’ve also created a solution for this problem too! Each month the dietitians will provide 5 recipes that will have dinner on the table in 30 minutes flat and that don’t require a professional chef’s pantry. Keep an eye out in the aisles, right here on our blog and on Facebook as we help you Build a Better Meal this year! Check out our first recipe of the year below - Asian Pork & Vegetable Stir Fry.    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 which takes place next week! Enter or share your entry by clicking here. Good luck! Asian Pork & Vegetable Stir Fry Ingredients: 1 lb pork tenderloin,boneless, cut 1 inch thick 4 cups assorted fresh vegetables (sugar snap peas, broccoli florets, bell pepper, carrot strips) 1 bell pepper, chopped 1 clove garlic, minced ½ cup prepared stir-fry sauce 1/8 to ¼ teaspoon crushed red pepper 2 cups hot cooked rice 2 tablespoons unsalted dry-roasted peanuts (optional)   Instructions  Cut pork steak lengthwise in half, then crosswise into ¼-inch thick strips  Heat a large pan over medium-high heat until hot. Add pork and garlic; stir-fry 8-10 minutes or until pork is no longer pink. If pan is not large enough, cook pork in batches. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts if desired. Stir Fry recipe adapted from beefitswhatsfordinner.com 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

Dietitian Spotlight: Kodiak Waffle Sandwich

When you hear “breakfast sandwich” do you imagine something wrapped in paper that you grab on your way to work or school? If so, you’re not alone. Breakfast sandwiches can be a great way to start the day because they are often packed with protein and carbohydrates, but some sandwiches can add unwanted fat, calories and sodium to this humble breakfast. Instead of waiting in the drive-through, make your own. With a few simple tweaks, this meal can be a nutritious way to start your day. To avoid a boring breakfast, make the sandwich using waffles instead of bread. And to save some time, make and freeze the sandwiches ahead of time for a grab-and-go option.   Kodiak Cakes are a wonderfully versatile product that can help you make the perfect breakfast sandwich. To be honest, who doesn’t love eating waffles for breakfast? Made with 100% whole grain wheat and oat flours, Kodiak Cakes are full of flavor, fiber and important nutrients. For the meat portion of your breakfast sandwich, we recommend adding Jennie-O Lean Turkey Breakfast sausage for a good source of protein without adding any extra fat. This delicious breakfast sausage has only 1 gram of saturated fat and 5 grams of total fat per serving! To finish it off, try adding some sauteed spinach for an extra kick of flavor and nutrients. This tasty combo will start your morning and your energy-levels off in the right direction!    Kodiak Waffle Sandwich Yield: 1 sandwich   Ingredient: • 1 ¼ cup Kodiak Cakes Protein Packed Pancake & Flapjack Mix • 2 XL egg • 1 cup milk + 1 Tbsp milk • Cooking spray • 2 oz Sargento Shredded Mexican Style Cheese • 2 oz Jennie-O Lean Turkey Breakfast Sausage, cut into thin patties • Salt and Pepper   Directions: 1. Prepare 1 serving Kodiak Cakes (1 ¼ cup Kodiak cake mix, 1 cup milk, 1 egg), stir to combine. Spray waffle iron with cooking spray. Fill iron with waffle batter and cook until golden brown.  *If preparing ahead, cool for 5 minutes and freeze in proper storage bag. 2. Spray a skillet with cooking spray and heat over medium heat. Whisk 1 egg and 1 Tbsp milk. Cook eggs to a medium scramble. Season with salt and pepper to taste. Top with 1 oz shredded cheese and allow to  melt. Remove egg and cheese; set aside and place skillet back onto medium heat. 3. Portion 2 oz turkey and shape into a round patty. Cook in a skillet over medium heat until done. 4. Layer 1 waffle, 1 oz shredded cheese, eggs with cheese, sausage patty, and top with 2nd waffle. Read More

Dietitian Spotlight: Banana Oat Baked French Toast

This banana oat baked French toast recipe will put a spin on the traditional French toast that you know and love while providing you with a healthy option to begin your day. If you are tired of eating the same thing for breakfast every morning and want something new to try, this will help you add some variety to your daily morning routine. Oats and “hearty” choices of bread contain good amounts of fiber, a vital nutrient to get your metabolism kicked into drive for the day. You may be wondering what is considered hearty bread. It’s bread filled with good cholesterol and fibrous carbs, making it a healthier option for your heart. Whole grain breads, such as wheat and rye bread, are a good example of this. Need a gluten free-dish? Try switching out the bread to a certified gluten free bread choice!       Fiber will give you the strength and energy needed to carry you through that busy schedule of yours. Eating a good amount of fiber will work to lower the amount of cholesterol in your body, therefore reducing your risk of developing cardiovascular disease and stroke. Plus, the bananas in this recipe add a great source of potassium that also works to promote a healthy heart. Whether you add this to recipe to your Easter brunch menu or you mix it into your weekly breakfast routine, your health goals and your taste buds will be happy you did!    Banana Oat Baked French Toast   Ingredients 1/2 medium sized ripe banana, mashed (50 g or 1/4 cup)1/4 cup (60 ml) unsweetened almond milk1 Tbsp (16 g) nut butter (optional, but recommended)1 tsp (5 ml) maple syrup (or other liquid sweetener)1/2 tsp ground cinnamon1/2 tsp vanilla extract1 slice of hearty bread, cubed1/4 cup (20 g) quick oats   Instructions 1) Preheat oven to 375F (190C) and lightly grease an individually sized oven safe dish. Set aside.2) Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.3) Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.4) Remove from oven and top with toppings of choice or simply enjoy as is! Read More

Dietitian Spotlight: BBQ Chicken Tostadas

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

Dietitian Spotlight: Grilled Pork Chops and Peaches

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

Dietitian Spotlight: Breakfast Toast Strips with Yogurt Dip

While we wish every morning was as calm and collected as a weekend morning, that’s just not the case. These breakfast toast strips can help make those crazy weekday mornings a little less chaotic. They’re super simple to make and can even be made beforehand and frozen for when you’re in a rush to get out the door. Not only are they easy to make, but they have many essential nutrients that will keep you and your family full closer to lunchtime. The base of this recipe is Kodiak Cakes which are versatile and can be made into waffles, pancakes, or these yummy breakfast strips. It’s also a great combination of whole grain and protein and there are no fillers, added sugars, added fat or artificial ingredients. The combination of Kodiak Cake mix and the Naturi yogurt will provide plenty of protein to help your children’s growing bones. While this breakfast is definitely kid-friendly, it’s great for every member of your family.   Breakfast Toast Strips with Yogurt Dip Yield: 1 serving   Ingredient: • 1 ¼ cup Kodiak Cakes Protein Packed Pancake & Flapjack Mix • 1 cup milk • 1 XL egg • Cooking spray • Naturi Yogurt of choice • Cinnamon • Sliced bananas • Sliced strawberries • Walnuts • Honey   Directions: 1. Prepare 1 serving Kodiak Cakes (1 ¼ cup Kodiak cake mix, 1 cup milk, 1 egg) , stir to combine. Spray waffle iron with cooking spray. Fill iron with waffle batter and cook until golden brown. Cut 1 waffle into 3-4 pieces of toast sticks. *If preparing ahead, cool for 5 minutes and freeze in proper storage bag. 2. Mix yogurt and cinnamon. 3. Top waffle sticks with a sprinkle of cinnamon and a drizzle of honey. Dip the waffle stick into the yogurt mixture and enjoy with fresh fruit. Read More

Dietitian Spotlight: Caulipower Breakfast Pizza

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

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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

Dietitian Spotlight: Spaghetti Carbonara

28 Day Challenge: Week Four

Chicken Chili

Dietitian Spotlight: Kodiak Waffle Sandwich

Dietitian Spotlight: Banana Oat Baked French Toast

Dietitian Spotlight: BBQ Chicken Tostadas

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: Breakfast Toast Strips with Yogurt Dip

Dietitian Spotlight: Caulipower Breakfast Pizza

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

10 Information Results For thanksgiving meal

Dietitian Spotlight: Spaghetti Carbonara

28 Day Challenge: Week Four

Chicken Chili

Dietitian Spotlight: Kodiak Waffle Sandwich

Dietitian Spotlight: Banana Oat Baked French Toast

Dietitian Spotlight: BBQ Chicken Tostadas

Dietitian Spotlight: Grilled Pork Chops and Peaches

Dietitian Spotlight: Breakfast Toast Strips with Yogurt Dip

Dietitian Spotlight: Caulipower Breakfast Pizza

Dietitian Spotlight: Veggie Noodle with Pistachio Red Pepper Sauce

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