Market Street

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Raspberry Almond Energy Bites

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red, diabetes, Raspberries, Red Foods

Wednesday, February 3, 2016 9:30:00 AM

One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C.

Raspberries are also a great source of …
» Read More
Almond Crusted French Toast

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

Wednesday, September 7, 2016 9:30:00 AM

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat!

Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant …
» Read More
Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Monday, May 8, 2017 4:36:00 PM

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette.

One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain …
» Read More
Crispy Broccoli Parmesan Fritters

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

Wednesday, August 24, 2016 9:30:00 AM

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food.

Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our …
» Read More
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
One Bowl Healthy Carrot Banana Muffins

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

Wednesday, May 4, 2016 9:30:00 AM

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time. Others tell us that they get hungry by noon when they eat breakfast in the morning. But that is exactly what is supposed to happen! Breakfast is just that: it breaks the fast! You more than likely have not eaten since the …
» 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
Pumpkin Peanut Butter Dog Treats

Tags: market street, Pet Club, Pumpkin Perfected

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

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

Ingredients:

3 cups Signature Select oats

½ cup Signature Select peanut butter

1 cup Signature Select pumpkin puree

1 teaspoon Signature Select cinnamon

1 teaspoon baking powder

2 eggs

Directions:

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

2. …
» Read More
Pumpkin Playdough

Tags: market street, Pumpkin Perfected, Kids Club

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

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

Ingredients:

3 cups Signature Select white flour

1 1/2 cups salt

1 tablespoon cream of tartar

2 tablespoons pumpkin pie spice

1 teaspoon Signature Select cinnamon

3 cups water

2 tablespoons oil

food coloring: 20 drops red, 45 drops yellow

…
» Read More
Pummelo Gluten-Free Crisp

Tags: Market Street Registered Dietitians, market street, Gluten-Free, Color Your Basket, Green Foods, Pummelos, recipes

Wednesday, January 20, 2016 9:30:00 AM

Perhaps you’ve seen this big green monster in our stores and wondered what it was. This is the pummelo fruit which was originally called citrus maximus, for obvious reasons.

It’s a Chinese grapefruit that tastes sweet like a traditional grapefruit but a little less acidic.

When selecting a pummelo choose one that feels heavy for its size - that means it’s …
» Read More

10 Information Results For Almond flour

Raspberry Almond Energy Bites

  One of the keys to maintaining blood sugar is portion control. And thanks to the low-carbohydrate density of berries, you can have a generous amount. Raspberries, for example, have a serving size of one cup! One cup provides just 60 calories, 12 grams of carbohydrates, 8 grams of fiber and 44% of your daily value of Vitamin C. Raspberries are also a great source of flavonoids.  These help give fruits and vegetables their beautiful color.  But they do much more than that!  They are powerful antioxidants, which help to fight off illness and disease.  Plus, those flavonoids also help Vitamin C to be more effective.    As for handling and storing, always keep the berries in the refrigerator, preferably in their packaging.   When ready to eat, gently rinse in a colander and enjoy. Raspberries are a great combination of tart and sweet.  This makes them easy to  add to a variety of dishes and meals. Think about stirring them into your morning oatmeal or serving them next to your eggs for breakfast.   Top your salad with a handful of these berries.  Serve them for dessert, or just eat them for a snack. When eating for a snack, raspberries pair well with nuts, such as almonds, walnuts or pecans.  Adding those nuts also adds some protein and healthy fats.  All together they make a filling and satisfying snack. Here is a recipe for Raspberry Almond Energy Bites that combines the raspberries with almonds, coconut and dates.  Just a few of these help satisfy hunger and even some of that sweet tooth! RASPBERRY ALMOND ENERGY BITES PREP TIME 15 mins TOTAL TIME 15 mins INGREDIENTS 1¼ cups unsweetened shredded coconut, divided ½ cup raspberries ½ cup almonds 4 medjool dates, seeds removed ¼ cup dried cranberries ¼ cup almond butter   INSTRUCTIONS 1) Add ½ cup of the coconut to a food processor and process until it’s a fine crumb texture. Remove the coconut and set aside. 2) Add ¾ cup of coconut and the remaining ingredients to the food processor. Process on high speed until the ingredients are well broken down and incorporated together. Stop the processor to scrape down its sides and press down the mixture as needed. 3) Grab about 1 tablespoon of the mixture and roll it into a ball. Press the ball into the coconut, coating all sides. Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining raspberry mixture, making 16 balls. 4) Place the baking sheet in the refrigerator for 2 hours before serving. Store in a sealed container in the refrigerator.   NUTRITION INFORMATION Serving size: 1 Calories: 127 Fat: 9.9 Saturated fat: 5.9 Carbohydrates: 10 Fiber: 2.9 Protein: 1.9 Adapted from thewholesomedish.com Read More

Almond Crusted French Toast

Who says that heart-healthy eating has to be bland and tasteless? Our recipe for Almond Crusted French Toast with Fig Jam is sure to add some flavor without the extra fat! Eating nuts as part of a healthy diet can be good for your heart. Besides being packed with protein, nuts contain unsaturated fats (aka the “good” fats), omega-3 fatty acids, fiber, vitamin E, and plant sterols, which can help lower your cholesterol. High levels of LDL cholesterol (the “bad” cholesterol) is one of the primary causes of heart disease and eating nuts as part of a heart-healthy diet can lower this type of cholesterol in your blood. Nuts may even improve the health of the lining of your arteries, which can reduce your risk of heart attack and stroke. When following a heart-healthy eating style, it is important to swap out higher fat foods for lower fat versions whenever possible. For example, using skim milk instead of whole milk cuts out about 8 grams of fat per cup! Not quite ready for skim milk? Even switching to 2% or 1% milk can make a significant difference. When shopping for dairy products, choose cheeses that are labeled “part skim” or “reduced fat,” and look for nonfat and low-fat varieties of yogurt. You can even use Greek yogurt in place of eggs and oil in when baking! Our Almond crusted French Toast with Fig Jam is a great heart-healthy breakfast recipe that incorporates almonds and low-fat dairy products!            Almond Crusted French Toast with Fig Jam Ingredients: For the Filling: 3/4 cup part skim ricotta cheese 1/4 cup reduced fat cream cheese, softened zest of 1 orange For the French Toast: ½ cup sliced almond 3 eggs ¾ cup low fat milk splash vanilla pinch salt 8 thick slices of challah or brioche bread 2 tablespoons butter Fig Jam    Directions  1) Whip the ricotta and cream cheese until smooth with an electric mixer. Stir in orange zest. 2) In a shallow wide bowl, whisk together the eggs, milk, vanilla and salt. Spread the almonds out on a plate. 3) Heat a skillet over medium heat. Melt half the butter in the skillet. Dip half the bread slices in the egg mixture, letting it soak in for about five seconds on each side. Place both sides of the bread in the almonds, pressing them into the side. Put the bread in the melted butter and grill until browned, about 2-3 minutes on each side. Melt the rest of the butter in the skillet and repeat with remaining bread slices. 4) Top each slice with a dollop of filling mixture and finish off with a little fig jam. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

What goes great with a sunny afternoon? This fresh and fruity salad! In recognition of Celiac Disease Awareness month, we’ve created this gluten-free Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette. One of the best things about this recipe is that it requires fresh, delicious cherries which are now in season. Cherries are full of antioxidants which contain cancer-preventative compounds and reduce inflammation. They are also a good source of vitamin C. From the dark colored spinach which contains lots of vitamins and minerals to the chopped almonds which provide you with monounsaturated fat (the kind that lowers bad cholesterol), this salad is jam packed with healthy vitamins and minerals in every ingredient. The made-from-scratch balsamic vinaigrette is super easy to make, full of flavor and contains less calories than bottled salad dressings (which may contain gluten). Don’t be fooled by how fancy this salad looks, there are less than 10 ingredients and it will only take about 30 minutes make! This recipe is delicious, but the health benefits are the “cherry” on top!   Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette Serves 4   Ingredients 1 1/2 – 2lbs Rancher's Reserve steak (chuck eye, ribeye, filet, strip) extra virgin olive oil, salt, and pepper 12oz baby spinach 2 cups cherries, pitted and halved 1/2 cup sliced almonds 3oz blue cheese, crumbled   For the Cherry-Balsamic Vinaigrette: 1/4 cup cherries, pitted and halved 2 Tablespoons balsamic vinegar 1 Tablespoon fresh lemon juice salt and pepper 2 teaspoons honey 1/4 cup + 2 Tablespoons extra virgin olive oil   Directions 1. Combine all ingredients for Cherry-Balsamic Vinaigrette except extra virgin olive oil in a food processor or blender then pulse to coarsely chop. Slowly stream in olive oil while processing until smooth. Set aside. 2. Rub both sides of Rancher's Reserve steaks with extra virgin olive oil then season liberally with salt and pepper. Grill over medium-high heat to your preferred level of doneness. Alternatively you could cook steaks on the stove top. Let steaks rest for 5-7 minutes before thinly slicing against the grain. 3. Divide spinach between plates then top with sliced steak, cherries, blue cheese, and sliced almonds. Drizzle with Cherry Balsamic Vinaigrette then serve. Read More

Crispy Broccoli Parmesan Fritters

Most of us know that broccoli is a healthy option when it comes to choosing different food items to put on our plate. But do you know why it is considered a powerhouse of nutrition? As we continue through the color wheel, let’s focus on this all-star green food. Not only is broccoli low in calories, but it contains many essential vitamins and minerals that our body desperately needs. Just one cup of cooked broccoli contains as much vitamin C as an orange, which helps build collagen, form body tissue and bone, and helps our cuts and wounds heal. Broccoli is also a good source of several B vitamins, iron, magnesium, potassium, zinc, and vitamin K. Each of these vitamins and minerals are a vital part of a properly functioning body. For diabetics, broccoli is a powerhouse because of its fiber. Dietary fiber can also help lower your risk of diabetes because it actually slows down the absorption of carbohydrates. Our bodies can’t break down fiber, but it still tries, which slows digestion and allows the glucose (digested carbohyrates) to enter our bloodstream at a slower pace. In fact, the more fiber a food naturally has, the smaller the impact it has on your blood sugars. Fiber is a necessary part of any diet, not just diabetic diets, because as fiber slows digestion it keeps you full longer. And when we are full longer, we tend to eat less! Today, we have a recipe for broccoli parmesan fritters that even your kids will love! What’s even better is that you can substitute the almond flour for wheat flour, which provides you with a gluten free option. These tasty, baked-not-fried fritters are a great way to deliciously stash veggies for not only your children, but adults as well.    Crispy Broccoli Parmesan Fritters Ingredients: 1 large head, fresh broccoli (or a bag of florets) 1 large egg ½ an onion 2 teaspoons minced garlic 1/3 cup shaved Parmesan cheese  1/3 cup flour (can substitute almond flour for a lower carb option) 1 teaspoon kosher salt ¼ teaspoon black pepper Olive oil    Directions  1) Chop the broccoli into florets. Discard the hard middle stem, but chop the softer stems. Place the broccoli and stem pieces in a food processor and pulse a few times until the broccoli is chopped. 2) Add in the eggs, onion, garlic, flour, and Parmesan. Pulse again a couple of times until well combined (about 5 seconds of pulsing). Stir the salt and pepper through the mixture. 3) Form 8-10 fritters on the prepared baking sheets, making sure the fritters do not touch each other. 4) Pan fry in a nonstick pan over medium heat until golden on both sides. 5) Allow fritters to cool slightly before serving. Serve with ketchup, Greek yogurt, or fat free sour cream. Read More

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

One Bowl Healthy Carrot Banana Muffins

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time.  Others tell us that they get hungry by noon when they eat breakfast in the morning.  But that is exactly what is supposed to happen!  Breakfast is just that: it breaks the fast!  You more than likely have not eaten since the night before.  This means you have probably gone without food for 8-12 hours.  But, your body is made to get you through that time.   Much of that time was resting while you slept.  Your metabolism slows down during that time since your activity also slows.  But, when you get up in the morning and you start moving around, your metabolism should start moving faster again and needs energy to do so.  However, by skipping a meal, your body thinks you are not able to replenish with food.  So, your natural response is to slow down the metabolism in order for your body to still do the things you demand of it in the morning.  Skipping breakfast can often work against us in a quest to lose weight!  Those who do eat breakfast often lose weight faster and/or are able to maintain a healthy weight! Now let’s tackle that other comment we hear:  there is no time for breakfast.   Keeping ready-to-go items on hand is a great way to have a breakfast prepared for those hectic mornings!  These muffins are a great example of something you can make ahead of time.  Plus they are full of great nutrition!  Most people will associate carrots with good eye health.  And that is true, they do help promote vision.  But they also can help promote skin health, prevent cancer and decrease your risk of heart disease!  Good thing they also taste good! This is  an easy way to sneak in more veggies for those who may not be so enthusiastic about eating veggies…it will be our little secret!     One Bowl Healthy Carrot Banana Muffins Ingredients: 1 ripe banana, mashed 1/4 cup unsweetened applesauce 1 cup shredded carrots 1/2 cup unsweetened shredded coconut 1/2 cup milk 1/2 cup brown sugar 1 tsp salt 1 1/2 tsp baking soda 1 tsp cinnamon 1 1/4 cup whole wheat flour  1/2 cup chopped walnuts 1/2 cup dark (or semi sweet if you prefer) chocolate chips or raisins   Directions 1) Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with nonstick spray or paper liners. Set aside. 2) In a medium mixing bowl, combine the banana, applesauce, carrots, coconut and almond milk. Add the brown sugar and stir to combine. Add the salt, baking soda, cinnamon and flour and stir until just combined -- avoid over stirring to ensure your muffins are light and fluffy. Stir in the waluts and chocolate chips or raisins. 3) Fill each muffin cup ⅔ full. You'll have about ⅓ of the batter left over -- for an additional 6 muffins. Bake the first 12 for about 22 minutes, until a toothpick inserted in the center comes out clean. Remove to a cooling rack and spray half of the tin again with nonstick spray or line with paper liners. Fill with the remaining batter and bake.  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

Pumpkin Peanut Butter Dog Treats

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

Pumpkin Playdough

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

Pummelo Gluten-Free Crisp

  Perhaps you’ve seen this big green monster in our stores and wondered what it was. This is the pummelo fruit which was originally called citrus maximus, for obvious reasons. It’s a Chinese grapefruit that tastes sweet like a traditional grapefruit but a little less acidic. When selecting a pummelo choose one that feels heavy for its size - that means it’s super juicy.   You’ll notice when you cut into it that there is a large rind. Simple peel or spoon out the fruit and enjoy. Its flavor is just as impressive as its size! Now… what to do with it? Well, it is national oat month so how about a delicious pummelo crisp for a warm and filling breakfast (or dessert)?   This simple recipe is perfect for a leisurely morning or can be prepared ahead of time and heated the morning of. For our gluten free friends, if you use certified gluten free oats, you can enjoy it too!   Pummelo Gluten-Free Crisp Ingredients: 1 pummelo 2 tablespoons butter, melted 1 teaspoon almond (or vanilla) extract 1 cup plain 1 minute oats 2 tablespoons cinnamon 1 tsp nutmeg (optional) Ground ginger, to taste (optional)     Instructions: Preheat the oven to 350 F Quarter the pummelo and remove the fruit between each section. Cut into bite size pieces and place on one half of a cookie sheet. Combine the butter, almond extract and oats. Spread on the other half of the cookie sheet. Combine the cinnamon and nutmeg and ginger (if desired). Sprinkle as much or as little as you like over the pummelo and oats. Cook the pummelo and oats for ~10 minutes making sure the oats don’t get too brown. Place the pummelo in a bowl and top with oat mixture. Serve warm! Makes 2-4 servings, depending on the size of the pummelo.   Now we know that the outside is green and the inside is a beautiful pink, but adding a pummelo is still a delicious way to color your basket green this January. These guys are only around during the winter months so don’t miss out. Read More

Raspberry Almond Energy Bites

Almond Crusted French Toast

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Crispy Broccoli Parmesan Fritters

Valentine's Heart Beet Cupcakes

One Bowl Healthy Carrot Banana Muffins

Flourless Pumpkin Gingerbread Blondies

Pumpkin Peanut Butter Dog Treats

Pumpkin Playdough

Pummelo Gluten-Free Crisp

10 Information Results For Almond flour

Raspberry Almond Energy Bites

Almond Crusted French Toast

Cherry Almond Blue Steak Salad with Cherry-Balsamic Vinaigrette

Crispy Broccoli Parmesan Fritters

Valentine's Heart Beet Cupcakes

One Bowl Healthy Carrot Banana Muffins

Flourless Pumpkin Gingerbread Blondies

Pumpkin Peanut Butter Dog Treats

Pumpkin Playdough

Pummelo Gluten-Free Crisp

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