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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
Sparkling Green Tea Lemonade

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

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

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

Green tea is primarily made up of …
» Read More
Flourless Pumpkin Gingerbread Blondies

Tags: market street, Market Street Registered Dietitians, Wellness Wednesday, Pumpkin Perfected

Wednesday, October 5, 2016 9:30:00 AM

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene.

Beta-carotene is converted to vitamin A in the body, which allows many …
» Read More
Dietitian Spotlight: Slow Cooker Southwestern Chowder

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

Monday, December 19, 2016 5:34:50 PM

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should …
» Read More
28 Day Challenge: Week Three

Tuesday, January 17, 2017 4:24:00 PM

Whew! You’ve survived another week. We hope we’ve convinced you that a healthier lifestyle is attainable, despite how intimidating it might seem at first. Remember to keep incorporating those small challenges you’ve already made as you continue on into Week 3 of the 28 day challenge! (For more 28 Day Challenge info, click here).

This week, the dietitians challenge you to …
» Read More
Dietitian Spotlight: One Pan Chicken and Rice

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

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

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

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

Tuesday, March 14, 2017 3:49:00 PM

Celebrate St. Patrick’s Day with this tasty dish! A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit. What makes this recipe even better? It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.

More than 50 million Americans have some sort of …
» Read More

10 Information Results For bryan foods

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

Sparkling Green Tea Lemonade

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

Flourless Pumpkin Gingerbread Blondies

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body, which allows many important functions to be performed that benefit overall health. A diet rich in foods containing this antioxidant may reduce the risk of developing certain types of cancers, and can protect against some diseases, including heart disease. Beta-carotene has even been shown to protect us from degenerative aspects of aging.   Pumpkins are also fat, cholesterol and sodium free, and provide vitamin C which helps boost our immune systems to help prevent us from getting sick. Including pumpkin into meals, snacks and desserts will give some added nutrients with every bite! A typical blondie is a rich, sweet dessert usually in the form of a bar and is sometimes referred to as a white or vanilla brownie.  Like many desserts, blondies are made from flour, sugar, butter and eggs, give or take a few ingredients. However, these Flourless Pumpkin Gingerbread Blondies are a fun twist on the typical treat and contain just four, healthy ingredients. These blondies also help us get some fruits and vegetables in and are a great option for anyone who is gluten-free, vegan or paleo. Give these bars a try this pumpkin season! Flourless Pumpkin Gingerbread Blondies Ingredients: 3/4 cup mashed banana (approximately 1 large) 1/4 cup canned pumpkin 1/2 cup smooth almond or cashew butter 1 T gingerbread spice (a mixture of nutmeg, allspice, cloves, cinnamon and ginger) 1 T + granulated sweetener of choice (optional)*   Directions  1) Preheat the oven to 350 degrees, grease a small cake pan or loaf pan and set aside. 2) In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional sweetener and mix very well. 3) Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces. Read More

Dietitian Spotlight: Slow Cooker Southwestern Chowder

Do you ever feel like you are running in a million different directions during the holiday months? It seems as though there is always somewhere to be, something to buy, and something to wrap. As a result, having time to prep and cook food can fall by the wayside. However, we believe that consuming foods that are nutritious and filling during these busy holiday months should still be a priority, so why not put your slow cooker to work making this chowder? It is as easy as placing all the ingredients into the Crock Pot, turning it on, and forgetting about it for several hours. At the end of the day, you will have a delicious, homemade meal that is full of nutrients that will keep you feeling satisfied for the rest of the evening. And, you will most likely have leftovers which will make the rest of your week run smoothly as well! Another great aspect of this recipe is that it can cater to a variety of people with different nutritional needs. Not only is it gluten free, but it is also dairy free. However, with ingredients like potatoes, corn, bacon and coconut milk, no one will even notice that this creamy and hearty chowder is not made with dairy or gluten! And since December is Color Your Basket Rainbow month, this soup is a great way to color your basket, as all of the ingredients provide a unique color and therefore excellent nutritional value to your basket and meals!     Slow Cooker Southwestern Corn & Potato Chowder Serves: 8-10 bowls of soup   Ingredients 3 ears of fresh corn, kernels removed from the cob 2 cups of Yukon potatoes, diced 1 red pepper, diced 1 onion, diced 1 large chipotle pepper, minced Juice from 1 lime ¼ cup of fresh cilantro 1 ½ teaspoons of ground cumin 3 strips of crispy bacon, crumbled 14 oz can of fire roasted tomatoes 4 cups of low sodium vegetable stock salt and pepper 1 can of coconut milk diced avocado (optional)    Directions 1) Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt and pepper to a crock pot 2) Stir to mix everything 3) Cook on high for 4 hours 4) Add in coconut milk to crock pot and cook on high for an additional 30 minutes to an hour 5) Serve with diced avocado and devour! Read More

28 Day Challenge: Week Three

Whew! You’ve survived another week. We hope we’ve convinced you that a healthier lifestyle is attainable, despite how intimidating it might seem at first. Remember to keep incorporating those small challenges you’ve already made as you continue on into Week 3 of the 28 day challenge! (For more 28 Day Challenge info, click here). This week, the dietitians challenge you to simply eat more plants. That may sound easy, but did you know that the current recommendations are to fill half of your plate with fruits and vegetables at every meal? According to the 2015 Dietary Guidelines Executive Summary, over 80% of Americans eat below the recommended amount of fruits and vegetables. It's probably safe to say, we could all use a little bit more plant foods in our lives. Now, we've only mentioned fruits and vegetables, but eating more plants also includes things like legumes and whole grains. So, why is eating plants so good for us? Plants are living organisms that contain properties designed to help protect them from predators and the environment. These properties, called antioxidants, function the same way in our bodies - they protect us from developing chronic disease. Antioxidants are scavengers of the by-product of oxidation, free-radicals, and help reduce the number of these harmful substances in the body. There are several different types of antioxidants, each with a different benefit and protective property that fight against an array of chronic diseases. Aside from being a great source of powerful antioxidants, plants also offer an array of vitamin and mineral compositions that all uniquely function to help maintain equilibrium in the body. There is so much more to be said about the benefits of eating plants, but remember, we’re keeping it simple!   So at your next trip to Market Street, try picking out a few new fruits or vegetables in the produce department like the new Pazzazz apples or purple potatoes. Also try a new variety of whole grains like quinoa or farro. Explore a new way to use your favorite canned beans. And don’t forget that frozen is just as good of an option too! Good luck with Week 3 of the 28 Day Challenge.   P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

Dietitian Spotlight: One Pan Chicken and Rice

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

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

Celebrate St. Patrick’s Day with this tasty dish!  A corned beef and Brussels sprout sauté will have you feeling festive and full of St. Paddy’s spirit.  What makes this recipe even better?  It's free of the top eight food allergens, making it a great dish to serve to family and dinner guests that have common food allergies.  More than 50 million Americans have some sort of food allergy.  Some people have mild allergic reactions, whereas others can have a more severe and possibly life-threatening response called, anaphylaxis.   The 8 major allergens are: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat (including gluten).  If you have a food allergy or are cooking for someone with one, you’re in luck with this Irish-inspired dish because it doesn't include any of the 8 major allergens. One allergy in particular not found within this recipe is soy.  Soy is commonly in many packaged foods, like crackers, breads and cookies.  It is also found in legumes, such as beans, edamame, peas, lentils and chickpeas (hummus).  On the label it may read “soy”, “soybean oil”, “soy lecithin”, “hydrolyzed plant protein”, or “May Contain Soy”.  Labels may also use the words “soya” or “soja”.  It is important to read all labels, because you may be surprised about which products can have soy.  Even gum and infant formula sometimes contain soy.    No need to worry about soy with this recipe, or any of the other top allergens for that matter.  So, enjoy this delightful dinner and may you find the secret of catching the leprechaun’s gold.     Ingredients: 1 lb Brussels sprouts, trimmed and halved 1 1/2 cups cooked Corned Beef brisket, cubed 1/2 cup beef stock/broth 1/2 small yellow onion, diced 2 cloves garlic, pressed Olive oil, for sauté Salt and pepper, to taste Directions: Add a drizzle of olive oil to a sauté pan and heat over medium. Add diced onions and cook until softened and browned. Add garlic and cook for another minute until fragrant. Now add another swirl of olive oil and Brussels sprouts and cook, stirring occasionally, until tender, about 6 minutes. Season with salt and pepper. Deglaze with the 1/2 cup beef broth. Add chopped corned beef and cook until the liquid evaporates. Serve with roasted garlic herb potatoes for a delicious St Paddy's Day meal.   Recipe adapted from 4TheLoveOfFoodBlog.com Read More

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

Strawberry Blackberry Chia Jam

Peanut Butter Banana Parfaits

Bacon Mango Fried Rice

Sparkling Green Tea Lemonade

Flourless Pumpkin Gingerbread Blondies

Dietitian Spotlight: Slow Cooker Southwestern Chowder

28 Day Challenge: Week Three

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

10 Information Results For bryan foods

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

Strawberry Blackberry Chia Jam

Peanut Butter Banana Parfaits

Bacon Mango Fried Rice

Sparkling Green Tea Lemonade

Flourless Pumpkin Gingerbread Blondies

Dietitian Spotlight: Slow Cooker Southwestern Chowder

28 Day Challenge: Week Three

Dietitian Spotlight: One Pan Chicken and Rice

Dietitian Spotlight: Corned Beef and Brussels Sprout Saute

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