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Our Texas Favorites

Thursday, July 13, 2017 11:32:00 AM

We've (Always) Got Texas on our Minds

Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best …
» Read More
Tomato and Burrata Panzanella

Tags: market street, APLK

Tuesday, July 18, 2017 9:30:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. …
» Read More
Winter Citrus Salad with Honey Lime Dressing

Tags: A Pleasant Little Kitchen

Tuesday, January 9, 2018 9:09:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

I spy with my little eye something round in the Market Street produce department.

I spy with my little eye something orange, yellow and green.

I spy with my eye something I look forward to every winter season— that which is beautifully …
» Read More
Easter Ham Sauces

Tags: A Pleasant Little Kitchen, Easter, Ham

Friday, March 23, 2018 11:40:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited.

What’s Easter without a delicious, show-stopping center piece on the table? For my family …
» Read More
Pumpkin in Unexpected Places

Tags: easy dinner, pumpkin, pumpkin pasta, market street, registered dietitians

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

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!

Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds. From a cooking point of …
» Read More
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
Egg Plant Wraps

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

Friday, April 14, 2017 4:31:00 PM

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it?

Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. …
» Read More
Valentine's Heart Beet Cupcakes

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

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

Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance.

These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity.

Beets are a good source of fiber, folate, antioxidants, …
» 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 …
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American-Style Pistachio Salad

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Healthy Eating, Green Foods

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

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to …
» Read More

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Our Texas Favorites

We've (Always) Got Texas on our Minds Our annual Best of Texas Food Fest is this weekend, y'all! We are so excited and you should be too. Only the best things come from Texas - The Alamo, cowboys and Dr. Pepper, just to name a few. We've created an entire list of our favorite Texas products that you can find in any Market Street. Pst...you can sample most of these items at Best of Texas this weekend. Yay! First on our list is WATERMELON! How could you possibly go wrong with Texas-grown Watermelon? It's deliciously juicy and actually good for you. It's the perfect snack for both kids and adults, so it's a win all the way around. You can even ask one of our produce team members to cut one open for you right there at our store. Talk about ultimate service! Homemade. Vanilla. Wafers. Our mouths are watering just thinking about them and these are even better because they're from Slaton Bakery (yes, from Slaton, Texas)! They've been around for almost 95 years so they've obviously perfected the recipe, making them the best vanilla wafers you'll ever eat. You might as well head on over to Best of Texas and try them for yourself. Just chomp on one, or 20 by themselves, or add them to some homemade banana pudding and you're day is golden.  ZigenBock from Houston, Shiner from Shiner, Revolver Brewing from Granbury and Alamo from San Antonio - How much more Texan can you get? We've picked out just a few of our favorite beers from all across Texas, but our beer department has so much more to choose from. Mix and match with our Build-Your-Own Six Pack section and ask our very knowlegable team members for suggestions if you're stumped. So, crack open a cold one and celebrate all things Texas with us. Chocolate, chocolate, chocolate! Sorry, we're a little hyped up on all this deliciousness. These Texas-sized brownies (no, you don't have to share) are made from scratch every single day in our bakery. They're made with 100% all-natural butter & Ghirardelli® Chocolate, which explains why they're so amazing. You can only find them at Market Street so that makes them even better. ;) Ah, Texas-Grown cantaloupe. Refreshing. We love buying our produce from local growers like these cantaloupes from Dixondale Farms in Carrizo Springs, TX. These beauties are a good source of Vitamins A and C, so what have you got to lose? Come by Best of Texas to sample some and ask our team members for tips on how to find the perfect one. Wella, Wella, Wella, what do we have here? Oh, just a delicious and healthy protein bar! These Wella Bars are organic, gluten-free, NON-GMO verified and are from Lockhart, TX. They come in several varieties, so you'll just have to try all of them to find your favorite! Texas Tea! These tasty Texas Teas are sure to quench your thirst. They're made with real fruit and organic tea, but our favorite thing is that they named every tea after a different town in the Lone Star State. Pecos Cantaloupe White Tea, Fredricksburg Peach Tea and, of course, Sugar Land Sweet Tea are just a few of their amazing, all-about-Texas flavors. All-Natural Jalapeño Cheese Bread fresh from our bakery (insert a thousand heart-eye emojis) - so incredibly delicious with that Texas heat baked right in. Eat it by itself or make it into a gourmet sandwich with a kick; either way, we wouldn't mind if you shared with us. It's made every single day in our Market Street bakery, and you can try some this weekend!  Last, but certainly not least is yellow and orange watermelon. We know we've already covered Texas-grown watermelon, but just listen: this fruit is amazing. It tastes like a regular red watermelon, but with something a little extra...probably magic. Yellow watermelons are definitely sweeter and some people say they taste a bit like honey! Orange watermelons are also super sweet, but they have "crunch." The best part is that they are locally grown by Kinley Sorrels in Comanche, Texas.   Come see us at your local Market Street from 11 a.m. - 5 p.m. this Saturday and Sunday (July 15 and 16) at our Best of Texas Food Fest. We will have so many different Texas products for you to sample that you'll fall in love with Texas all over again. Y'all come back now! Ya hear? Read More

Tomato and Burrata Panzanella

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Summer salads seem to be a way of life during the hot season-- which in Texas tends to be July, August and September.I love the freshness and ease of veggies chopped and tossed in the most basic of dressings: olive oil and vinegar. However, some days I want more than just veggies in my salad and on those days I'm thankful I know the joys of panzanella -- Italian bread salad. If you're thinking crouton let me redirect your mind. I'm talking bite-sized crusty Italian bread tossed with a variety of ingredients or flavors.The bread is the star of the panzanella show and the veggies are just the extras. Recently, I was inspired to whip a summer bread salad when passing through the bakery at Market Street. The friendly bakers were busy arranging freshly baked loaves and the temptation was too great.I was torn between the sourdough and the organic Italian loaf, so the natural solution was to grab both. And conveniently located right below the loaves of freshly baked bread was a variety of exceptional olive oils and vinegars, perfect for my highly anticipated dinner salad. At this moment I instantly knew I needed mozzarella, tomatoes and basil to finish of the panzanella so off I went to grab some ciliegene (small mozzarella balls) from the glorious cheese haven at Market Street.Hold up. Change of plans. As I was reaching for the fresh mozzarella I paused. There it was, an ample supply of burrata. How in the world have I missed this delicious extravagant cheese with all my trips to Market Street's cheese department? Burrata would be the cherry on top of this dish, because burrata is cheese heaven. Let me explain. Burrata is fresh mozzarella with a surprise inside---cream and more cheese. When sliced in half there is a cheesy buttery goodness that flows from the burrata ball. It's perfect on pizza and all sorts of pasta… and in that instant I knew it was going to be even better in my panzanella come dinner time.I couldn't think of a more perfect salad to add to my list of summer no cook meals-- toasted crusty Italian bread, covered in red wine vinegar and then tossed with tomatoes, burrata, basil and olive oil. Summer salad at its finest. Tomato and Burrata Panzanella    Ingredients 4 cups Italian bread, crust removed and cubed 2 tablespoons red wine vinegar 2 cups seeded and diced tomatoes 20 basil leaves, chopped 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt 4 2-ounce burrata balls, quartered  Instructions 1. Turn the broiler on to 500 degrees. 2. Place the cubed bread on a rimmed baking sheet and place in oven. Broil for 1 minute. Remove and stir the bread to prevent burning. Place back into the oven and broil for 1 minute. 3. Place the toasted bread into a bowl. Evenly coat the bread with the vinegar and let sit for 10 minutes. 4. Add the tomatoes and basil leaves to the bread. Toss with the olive oil. 5. Evenly sprinkle the kosher salt on top of the salad. Toss well to make sure the salt is distrusted evenly. 6. Add the burrata to the salad and stir. 7. Serve immediately. Read More

Winter Citrus Salad with Honey Lime Dressing

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I spy with my little eye something round in the Market Street produce department. I spy with my little eye something orange, yellow and green. I spy with my eye something I look forward to every winter season— that which is beautifully colored and bursting with juicy flavor. You’re correct! I spy winter citrus that’s waiting to be bundled up and taken home to be made into a delicious healthy treat. I love winter. It’s my favorite season not only because of the lower temperatures and celebratory holidays, but also because of the flavorful fruit. It is a season of apples and citrus. A walk past the fruit stalls at Market Street in January is in itself a celebration of winter fruit-- it’s bursting with colors and fresh scents of citrus. Fresh citrus bursts with flavor and is incredibly versatile in the kitchen. Wondering what can be done with ripe citrus besides peel and eat it? Let me help. Use the: zest for dressings, marinades, or custards juice to flavor cocktails, syrups or desserts entire citrus as an aromatic when roasting poultry, fish or even mulled wine and ciders. as a centerpiece when decorating a table or side tables I’m pretty sure you’ve got the gist of the greatness of citrus. Winter citrus is not only tasty but it’s also versatile and waiting to be utilized in your kitchen. I propose using the citrus in such a way that showcases the best elements of each variety AND creates a stunning showpiece. I give you the Winter Citrus Salad. Slice the selected varieties of citrus, arrange in a pattern and drizzle with a homemade of dressing that combines the tartness of fresh lime juice with the sweetness of lemon zest and the stickiness of organic raw honey. Stir in organic mint leaves and serve. Plan to add another celebration to your winter calendar this year— Citrus Season. Winter Citrus Salad with Honey Lime Dressing   servings vary Author note: There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.   Ingredients Oranges Grapefruit Mandarins Tangerines Lemon Limes pomelos (if available) honey lime dressing (recipe below)   Directions 1. Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing. 2. Serve chilled or at room temperature.   for the Honey Lime Dressing Ingredients 2 tablespoons honey juice of 1/2 a lime zest of 1 lemon pinch salt 2 tablespoons fresh mint leaves, finely chopped   Directions 1. Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature. Read More

Easter Ham Sauces

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited. What’s Easter without a delicious, show-stopping center piece on the table? For my family it was always fried chicken, but for many it’s ham. The beauty of centering the Easter family meal around ham is that little cooking is involved (hooray!), unlike Thanksgiving or Christmas. Pick up a pre-smoked spiral cut ham at Market Street, and then, once it’s dinnertime gently heat it in the oven until the ham is warmed through. Serve with scrummy sides from Market Street’s Food-to-Go department and, voila, dinner is served. But what’s ham without its sauces, right? Instead of using the little packet of sauce that comes with the pre-baked ham, use homemade sauces instead. Lucky for you I have three sauce recipes to dress-up the prized Easter ham that will please an array of palates. Dijon Maple Herb Honey Brown Sugar Jalapeno Sweet and Spicy Korean BBQ From traditional to trending flavors, Market Street has got what you need to make an Easter ham that is full of flavor, easy to prep and make-ahead friendly. Easter lunch (or dinner) just got even more pleasant. Easter Ham with Three Sauces 1 cooked and spiraled ham, brought to room temperature or gently warmed in oven. Author note: The sauce recipes are easily doubled. Remove the ham from the oven and then cover with your favorite sauce or serve on the side. If you plan to serve all three sauces cut the ham into three portions and place on different platters.   Dijon Maple Herb Sauce This flavorful and aromatic sauce requires no heating, just stirring. 1/4 teaspoon ground mustard 1 teaspoon fresh thyme 1 teaspoon fresh rosemary chopped 3 tablespoons Dijon mustard 1/2 cup maple syrup Combine all ingredients into a bowl and stir to combine. Brush the sauce over the spiraled ham to coat. Honey Brown Sugar Jalapeno Sauce Sweet and spicy, this recipe requires only stirring. 1 cup honey 1/2 cup brown sugar 1/2 cup jarred jalapenos (or more), chopped 4 garlic cloves, chopped 1 tablespoon plus 1 teaspoon jarred jalapeno juice Combine all ingredients into a bowl and stir to combine. Pour the sauce over the spiraled ham and brush to coat.     Sweet and Spicy Korean BBQ Sauce Grab Bibigo Korean BBQ sauce at Market Street to prep this spicy and addicting sauce. 1 cup Korean BBQ sauce 1/2 teaspoon garlic powder 1/2 teaspoon reduced sodium tamari sauce (or soy sauce) 1/2 teaspoon sesame oil 3 tablespoons brown sugar juice of 1 lime Pour ingredients into a saucepan and warm over low heat for 5-10 minutes. Stir occasionally. Pour the glaze over a spiral ham, brushing to coat. Read More

Pumpkin in Unexpected Places

October brings about thoughts of cooler weather, falling leaves, and of course, pumpkins!   Pumpkins can be a favorite of dietitians due to the high amount of vitamin A and fiber in a small amount of calories. From a botanical point of view, pumpkins are a fruit since it’s the part of the plant that develops from a flower and contains seeds.  From a cooking point of view, it’s a vegetable since it’s less sweet.  From a nutritional standpoint, it’s loaded with some great nutrients.  Pumpkin is a great source of beta carotene (which gives pumpkin its orange color).   That beta carotene is important for helping our skin stay youthful and help prevent some cancers.  It can also be converted into a form of Vitamin A which helps with eyesight.  While fresh pumpkin is great for you, don’t forget that canned pureed pumpkin can also provide all of these benefits.   Many people want to put that pumpkin into a pie – which is delicious- but how about using it in an unexpected and healthier way? Pumpkin can help give some creaminess to dishes without adding extra fat and calories.  In the dish are making today, we will use the pumpkin to make a thick and delicious sauce for some pasta.  The bonus is we will make it all in one pot!   Here are the ingredients you will need: One Pot Creamy Pumpkin Pasta Yield: 4 servings Ingredients: 2 tablespoons olive oil 1/2 medium onion, chopped small (about 1 cup) 3-4 large cloves garlic, peeled & minced (about 2 tablespoons) 8 ounces linguine pasta 4 cups vegetable or chicken broth 1 cup pumpkin puree 1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side) 1/2 teaspoon ground nutmeg 1/8 teaspoon crushed red pepper flakes (or more or less to taste) 1 teaspoon kosher salt plus more to taste 1/4 teaspoon freshly ground black pepper plus more to taste 1 (4-ounce) log fresh goat cheese 1 small bunch parsley, chopped Directions: In a large pot, heat the olive oil; add the onion, then garlic cook for 2-3 minutes or until onion begins to get translucent. Add all remaining ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large pot. Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat. Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits). Stir and taste. Add additional salt and pepper if desired. Divide between bowls and sprinkle parsley over the tops.                                                    Adapted from Kitchen Treaty   Click here to watch our dietitian, Brenda Duby, make this dish.  Read More

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

Egg Plant Wraps

Have you ever tried eggplant? If not, today is the day to try it! But what is so great about it? Since vegetables are naturally lower in calories, including them in a dish makes for a low-calorie meal that you can enjoy! For example, replacing tortilla with eggplant in a wrap and adding spinach, is an excellent way to lower the amount of calories in your meal. Not only are eggplants and spinach lower in calories, eating vegetables like these will help you gain essential vitamins and minerals that are needed in your diet. Eggplant is not specifically high in one individual nutrient, but it contains a large variety to help you gain nutrients in an area that you could be lacking. Spinach, on the other hand, is abundant in iron, vitamin C, vitamin A, vitamin K, folic acid and calcium. Spinach and other green leafy vegetables are known for being one of the best sources of Vitamin K, which plays a vital role in blood clotting and is essential in promoting bone health. Making the choice to incorporate vegetables into your diet can provide great benefits to your body. There are ways you can change dishes to integrate more vegetables and this is a good way to switch up what is typically on your weekly shopping list. Think of the endless possibilities!   Eggplant Wraps   Ingredients 2 medium/large eggplants 2 tablespoons sunflower oil or light olive oil 1 tablespoon dried mixed herbs 14 ounces spinach 16 sundried tomato pieces, in oil 3 tablespoons pine nuts, lightly toasted in a hot frying pan (no oil needed) 5 ounces sharp Cheddar, cut into 16 slices pinch sea salt black pepper, to taste   Directions 1) Preheat the oven to 350°F. You will need a large non-stick baking sheet. 2) Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick. 3) Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside. 4) Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid. 5) Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet. 6) Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper. 7) Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately. Read More

Valentine's Heart Beet Cupcakes

  Beets are a funny little vegetable, aren’t they? For some, they’re definitely an acquired taste. For others, the beets at the salad bar have no chance. These dark hued roots have had a marketing makeover. Just like their other veggie friends, kale and cauliflower, beets are growing in popularity. Beets are a good source of fiber, folate, antioxidants, phytonutrients and nitric oxide (which sound like a race car propellant doesn’t it), which make them perfect for a heart healthy diet. Their beautiful red color is a perfect way to Color Your Basket Red and make an all natural dye. The antioxidants and phytonutrients in beets are noteworthy. Check out these facts: -Beets have more antioxidants than all other common veggies with the exception of artichokes, red cabbage, kale and bell peppers -The red hue of beets is a phytonutrient called betalain which have proven to be potent cancer fighters Now, on to the nitric oxide. The nitrates in beets have 2 benefits. But before we get to that, let’s make sure that you know this is not the nitrates of processed meats but rather sodium nitrate found in leafy greens, beets and a few other lucky veggies. Okay, back to the benefits. First, the nitrates in beets can help reduce blood pressure (which is perfect for this Heart Health month). Second, they can reduce the amount of oxygen needed by our muscles during exercise. A study determined that subjects who ate a serving of whole beets daily for several days could run faster than they could after eating any other vegetable! Some Olympic athletes were motivated by this study and decided they’d use beets in the 2012 Summer Olympics. Let’s just say that one British athlete in particular, Mo Farrah, won the gold metal in the men’s 5- and 10-kilometer races. I mean, we’re just saying.... So if we haven’t convinced you yet, let us leave you with one last beet plea - A survey found that those who eat beets on a regular basis have a lower risk of cancer, cardiovascular disease, diabetes, obesity and diseases of the digestive tract. Okay, let’s say we’ve convinced you but you’re not quite sure how to begin adding beets. If you aren’t one of those that clear out the beets from the salad bar then let us suggest this amazing Chocolate Cupcake recipe perfect for anyone you love this Valentine’s Day weekend.   The beets’ earthy taste is perfectly masked by the chocolate but provides the perfect amount of moisture for a delicate cupcake and the 3g of fiber, which is unheard of in a cupcake, will help you stick to just one. Happy Color Your Basket Red, Valentine’s Day, Heart Healthy Month!   Chocolate Beet Cupcakes with Cream Cheese Frosting Active: 35 minTotal: 1.5 hrs   Ingredients: 2 cups diced peeled beets (½ inch, about 2 medium) or 1 can (15 oz.) sliced beets ⅔ cup buttermilk 1 ½ cups white whole wheat flour ½ cup unsweetened cocoa 1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 large egg ¼ cup canola or grapeseed oil 1 ¾ cups packed confectioner sugar, divided 2 teaspoons vanilla or almond extract 5 oz reduced fat cream cheese, at room temperature   Instructions: Preheat oven to 350F. Line 12 (½ cup) muffin cups with paper liners. (Hopefully the fresh cut beets can replace this step) Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10-12 minutes. Transfer to a blender. Add buttermilk and puree until smooth.Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners sugar and vanilla or almond into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer to a wire rack and let cool completely. To prepare frosting: combine the remaining ¾ cup confectioners sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. top each cooled cupcake with a generous 1 tablespoon frosting.   12 cupcakes, 1 cupcake each Calories: 221, Fat 8 g (2 g saturated), cholesterol 25 mg, carbs 34 g, total sugars 20 g (added 17g of 20g), protein 5g, fiber 3g, sodium 252 mg, potassium 194 mg 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

American-Style Pistachio Salad

Have you heard the saying, “good things come in small packages?” Well this couldn’t be more true when talking about pistachios! These small, green nuts have so many great healthful benefits and are a great part of any balanced diet. Pistachios are a good source of monounsaturated and polyunsaturated fats (the heart healthy fats), protein, fiber, and phytochemicals, to name a few benefits.Further benefits include being naturally free of cholesterol and sodium.   Despite all these wonderful benefits, pistachios can also help with weight management. One serving provides you with a whopping 49 nuts for only 160 calories and 6 grams of protein! Research has shown that including these in diets helps to promote healthy weight loss through satiety. Also if you eat pistachios in the shell, this further helps with weight management by slowing down eating, which could lead to greater fullness. Sounds pretty great right? Well the benefits don’t end there!     Are you watching your carbs, or has your doctor told you to watch how many carbs you eat? Well did you know that eating pistachios with carb-containing foods can help improve blood glucose response and insulin sensitivity! WOW! The protein, fiber, and healthy fat combination of pistachios are a real winner and provide a great option for people following a carb-controlled diet. Research also shows that eating pistachios can also help lower your risk of developing Type 2 Diabetes! WHEW, I don’t know about you, but pistachios sound like a great addition to any balanced diet! Try adding them atop your favorite salad for an added crunch or make a low-fat pistachio ice cream. The possibilities are endless, and so are all the health benefits! American-Style Pistachio salad   Yield: 4 servings   Ingredients: 1 clove garlic, minced 1 teaspoon Dijon mustard 1 tablespoon Balsamic vinegar 6 tablespoons orange juice (one orange, freshly squeezed) 3 cups Mixed baby greens (watercress, arugula, radicchio, curly endive, edible flowers) 1 Tart apple, quartered and sliced ½ cup Blue cheese, crumbled 1 cup Roasted/salted American Pistachios   Instructions: Mix first four ingredients with wire whisk. Let set to mellow flavors. Wash and dry greens; divide equally among four salad plates. Divide apple, blue cheese and pistachios over salad. Drizzle salad dressing over each. Read More

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Tomato and Burrata Panzanella

Winter Citrus Salad with Honey Lime Dressing

Easter Ham Sauces

Pumpkin in Unexpected Places

Rethink Snacking with Salted Dark Chocolate Popcorn

Egg Plant Wraps

Valentine's Heart Beet Cupcakes

28 Day Challenge: Week Four

American-Style Pistachio Salad

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Our Texas Favorites

Tomato and Burrata Panzanella

Winter Citrus Salad with Honey Lime Dressing

Easter Ham Sauces

Pumpkin in Unexpected Places

Rethink Snacking with Salted Dark Chocolate Popcorn

Egg Plant Wraps

Valentine's Heart Beet Cupcakes

28 Day Challenge: Week Four

American-Style Pistachio Salad

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