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Color Your Basket with Quick and Easy Tortilla Soup

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

Wednesday, January 6, 2016 9:30:00 AM

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the …
» Read More
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
Grilled Avocado with Fruit Salsa

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

Wednesday, January 27, 2016 9:30:00 AM

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C …
» Read More
Naturally Dye Your Easter Eggs

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Blue, Frozen Foods Month, National Nutrition Month

Wednesday, March 23, 2016 9:30:00 AM

This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect …
» Read More
Red Meat and Heart Health Month

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

Wednesday, February 17, 2016 9:30:00 AM

Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to …
» 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
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
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
Lasagna Stuffed Peppers

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

Tuesday, May 16, 2017 11:59:00 AM

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.

Take a free shopping tour and learn how to make healthier selections and understand how …
» Read More
Dietitian Spotlight: BBQ Chicken Tostadas

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

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

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

10 Information Results For bryan foods

Color Your Basket with Quick and Easy Tortilla Soup

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the color green!   Did you know that green fruits and vegetables are high in Vitamin A, C, and K? Well the nutritional value doesn’t stop there, you also get disease fighting phytochemicals specific to the green color of the food. Well, if this has convinced you to eat more green fruits and vegetables, then did you also know that eating green produce can also help with weight management? These foods are lower in calorie and higher in fiber which promotes a feeling of fullness.   If you are looking for the most healthful varieties, we recommend picking lettuce that has a vibrant green color as well as the looseleaf varieties such as Bibb, arugula, watercress, or romaine lettuce. Research shows that these tend to be higher in phytonutrients, or disease fighting properties, and are nutritionally better for you. Also did you know that if you tear your lettuce and store in a sealed bag with small holes poked in it you can increase the phytonutrient content of your lettuce?   Thankfully, DOLE® has made things much easier for us with their Chopped Salad Kits. This tortilla soup is delicious, but also provides you with important green vegetables. The cabbage, kale, romaine lettuce and DOLE® Green Onions add hearty, filling texture. Even further, the included dressing gives the soup a yummy creaminess and a smoky, tangy flavor.For an extra boost of creaminess, you could even add some diced Haas avocado for a home-run of green for dinner tonight!  Quick and easy Tortilla soup with Dole chopped salad   Yield: 4 to 6 servings   Ingredients: 2 tablespoons olive oil ½ cup red onion, chopped 1 teaspoon ground cumin 1 pkg. Dole©  All Natural Chipotle and Cheddar Salad Kit 1 cup cooked corn kernels 1 cup cooked black beans 1 cup cooked chicken, chopped 1 can (10 oz.) diced tomatoes with green chiles, undrained 6 cups low-sodium chicken broth 1 lime, juices, plus additional wedges for garnish salt and pepper, to taste sour cream, as needed chopped cilantro, as needed   Instructions 1) Heat oil in large soup pot over medium-high heat. Add onion and saute for 2 minutes. Add cumin and continue to cook for an additional 2 minutes, stirring occasionally. Add salad greens from kit to pot and cook an additional 4 to 5 minutes or until salad is wilted 2) Add corn, beans, chicken, tomatoes and chicken broth to the pot; bring to a boil. Reduce heat; cover and simmer 10 minutes. Add dressing packet and lime juice; season with salt and pepper to taste. Ladle into bowls and garnish with sour cream, cilantro, tortilla strips, cheese and lime wedges. 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

Grilled Avocado with Fruit Salsa

As most of you know by now, our dietitians are helping you Color your Basket. January is all about green foods, and we can’t leave out the ever-popular avocado. This delicious fruit is a powerhouse of nutrition and can be used in so many unique ways! Avocados are a great source of the heart-healthy monounsaturated fats and are high in potassium and Vitamin C. Vitamin C helps build up your immune system to help fight off infections and sickness which is especially important during cold and flu season! With heart disease being the leading cause of death in the United States, there has been a huge effort to promote a heart healthy diet. As previously mentioned, avocados are full of the heart healthy fats, but they are also very low in the dangerous saturated fats. Evidence shows that replacing foods filled with these fats with avocados has heart-healthy benefits through lowering LDL (bad) cholesterol levels. Also, avocados are naturally cholesterol and sodium free. This combination is a mega win nutritionally and for people looking to follow a heart healthy diet. Apart from being nutritionally good for you, avocados are also delicious and can be used in many unique ways. We personally love to create a delicious dip for vegetables or a whole grain chip. You can even get creative with avocados and try stuffing them with chicken, salsa, and cheese and then grilling them. Especially during the big game this year, this is a great way to enjoy snacking without sacrificing a ton of calories. If you’re looking for a sweeter version, try stuffing the avocado with a fruit salsa. This pumps up the antioxidant power of any meal! However you decide to eat your avocados, you can count on these to help protect you from heart disease. The more creative you are with it, the better!   Grilled Avocado with Fruit Salsa Yield: 4 servings Ingredients: 4 firm ripe fresh avocados ¼ cup olive oil ¼ cup honey 1 medium mango, peeled, pitted, and cut into ½ inch cubes ½ lb. strawberries, cut into ½ inch cubes 1 tbsp. balsamic vinegar 1/3 cup orange juice 2 Tbsp. lemon juice   Instructions 1) Preheat the barbecue to medium-high (300-400 degrees F), making sure the grill is well oiled 2) Slice the avocados in half lengthwise and carefully remove the seeds. In a small bowl, mix together the honey and olive oil. Brush the exposed flesh with the honey and olive oil mixtures, cover with plastic wrap and set aside in a cool place. 3) In a medium bowl, combine the mango, strawberries, vinegar, orange juice, and lemon juice. Let sit for at least 20 minutes, stirring occasionally, so the flavors can blend. 4) Grill the avocados, skin side down, for 2 to 3 minutes, or until the skin begins to lightly char and take on grill marks. Brush the flesh side of the avocados again with the honey-oil mixture and place them flesh side down on the grill for 2 to 3 minutes. 5) With a spatula, carefully remove the avocados from the grill and place them on beds of lettuce on warm serving plates, 2 halves per person. Fill the seed cavity of each avocado half with the mango-strawberry salsa. Serve with spoons to scoop out the avocado flesh and salsa. Read More

Naturally Dye Your Easter Eggs

  This month happens to be National Nutrition Month, Frozen Foods Month and Easter. When we were planning out our blogs, we kept asking ourselves “Is there something that would fit all 3?” As we were sitting around, eating copious amounts of fruit (as you’d imagine any dietitian meeting going), it literally popped into our head (and mouth): BLUEBERRIES! It’s the perfect food to fit all that this month has to offer.     National Nutrition Month March is National Nutrition Month. The theme for 2016 is "Savor the Flavor of Eating Right," which encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives.   Blueberries are the perfect way to Savor the Flavor with friends, with family, at work and on the road.  And, as an added bonus, eating these plump pearls can improve memory, cognition, mood and lower risk for heart disease.     Frozen Foods Month Frozen blueberries often get overlooked. Buying these blue beauties frozen is an affordable way to Savor the Flavor year round.   FUN FACT: You might be surprised to know that thawing blueberries in the microwave retains twice as many of their antioxidants than being thawed at room temperature or in the refrigerator.     Easter We love that you can use the juice from thawed blueberries to naturally dye your Easter eggs. Check out this fun recipe!      Materials: White eggs and carton 1 1/2 cups frozen blueberries Coffee filter Wide mouth mason jar White vinegar Slotted spoon Coconut or olive oil (optional)   Instructions 1) Start with boiled eggs. Set eggs aside and let cool while you make the dyes. (Tip: Try hard boiled eggs in the oven. Place one egg in each of 12 muffin cups. Bake at 350 degrees for 30 minutes. Submerge the baked eggs in ice water for 10 minutes. They peel easily and taste like "butter"!) 2) To make blueberry dye, pour the blueberries into a medium sauce pot and add 1 1/2 cups of water or enough to cover the berries by about an inch.  3) Bring the mixture to a boil, cover and then let simmer on low for 30 minutes.  4) Strain the mixture through the coffee filter into the mason jar. Fill the jar only up to an inch below the brim.  5) Add 1 tablespoon of vinegar to the mixture. Stir and let cool.  6) Once the dye reaches room temperature, lower up to two eggs into the mixture, making sure that they are fully submerged. Add more dye if needed. 7) Refrigerate eggs in the covered mason jar until the desired color is reached. Plan for at least two hours, although overnight is recommended.  8) Carefully remove the eggs with the slotted spoon and let dry, preferably in an egg carton.  9) Optional: to give the dried eggs a nice sheen, use a paper towel to gently polish them with a small amount of vegetable oil. 10) Refrigerate dyed eggs until ready to use. Read More

Red Meat and Heart Health Month

  Color Your Basket Red this month with lean cuts of red meat and red kidney beans! Now you may be surprised that we are promoting a red meat recipe during heart health month here at Market Street, but according to the 2015 Dietary Guidelines red meat is now off the list of foods to avoid. In many cases choosing lean cuts of red meat is a healthier choice as compared to some fatty cuts of poultry. To take it a step further, studies have shown that grass-fed red meats contain more omega 3 fatty acids (heart healthy fats) as compared to grain-fed red meats. This recipe also includes delicious and filling red kidney beans, because we wanted to add even more red to your basket and your plate. Studies show that including fiber in your diet is an effective way to protect your heart and lower cholesterol. Be sure to rinse and drain your canned beans to reduce sodium by nearly 50% - another heart healthy habit!     While this recipe is a heart healthy option, the benefits don’t stop there! If someone is gluten intolerant, has Celiac Disease or is simply avoiding gluten, this recipe is also gluten-free! Sometimes it can be hard to find ways to spice up your meals when you are gluten-free, but this recipe makes a for a wonderful dinner that is naturally gluten-free and a simple heart healthy meal that all will love!   Chili-Lime Beef and Red Kidney Bean Bowls with Avocado Cream Sauce    4 Servings   Ingredients 1/4 cup freshly squeezed Lime Juice (about 4 medium limes) 1 tablespoon Chili Powder 1/2 teaspoon ground Chipotle Pepper 1 teaspoon Kosher salt 1 pound boneless thin beef sirloin tip steak 1 can Red Kidney Beans, rinsed and drained 2 ripe medium Tomatoes, diced ¼ cup fresh Cilantro, chopped 1 ripe Avocado 5 tablespoons Fat Free Half and Half ¼ tsp. Salt ¼ tsp. Pepper 2 cups Brown Rice, cooked (1 cup uncooked= 2 cups cooked) Sliced fresh Jalapeno and Lime Wedges (garnish)   Directions 1) Combine Lime Juice, Chili Powder, Chipotle Pepper and Kosher Salt in a medium bowl. Set aside 1 teaspoon of mixture for later use. 2) Place half of remaining Lime juice mixture in a large zip-top bag. Add Beef to bag and shake to coat meat. Marinate meat in refrigerator at least 2 hours or up to overnight. 3) Add Kidney Beans, Tomato and Cilantro to reserved Lime Juice mixture in medium bowl; toss and store in refrigerator until ready to serve. 4) Slice Avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add the reserved 1-teaspoon of Lime Juice mixture, Half-and-Half, Salt, Pepper and a sprinkle of finely chopped Cilantro and pulse just until combined and creamy in food processor. Store covered in refrigerator until ready to serve. 5) When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill Beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   6) Arrange Rice among serving bowls. Top evenly with beans and beef. Drizzle with Avocado Cream Sauce.   Today’s Blog is provided by Jessica Thorman, Texas Woman’s University Dietetic Intern. Jessica is working to complete a Dietetic Internship and M.S. in Nutrition on her journey towards becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University.   Inspired by: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema 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

  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

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

Lasagna Stuffed Peppers

One of life’s greatest pleasures is eating well. Having diabetes shouldn’t keep you from enjoying your favorite foods. Diabetes is a disease that encompasses all areas of our lives, including your grocery shopping. There are many ways we can help make it easier to manage your diabetes.  Take a free shopping tour and learn how to make healthier selections and understand how the foods you buy affect your diabetes. You’ll also learn how carbohydrates impact your blood sugar and ways that you can reduce your risk of health complications. In the past, diets for people with diabetes were very restrictive, but luckily things are different now! Eating a variety of foods including vegetables, whole grains, fruits and lean meats is encouraged. Our Dietitians can help you navigate your way to a colorful diet full of foods you love. You can sign up for a tour here!  While pastas and breads are staples in many of our meals, there are so many recipes that will change the way you think of low-carb. These lasagna stuffed peppers are full of flavor and are a great way to skip out on the pasta and indulge in the sensual flavors of oven roasted bell peppers.  You can also navigate the store for ingredients by choosing foods with Heart Healthy, Whole Grain, Low Sodium, Low-Fat, Sugar Free and Fiber health tags. For instance, when choosing the marinara sauce for this recipe, find a sauce that has Low Sodium and Heart Healthy on the price tag and a cheese that is labeled Low-Fat. You really can have your lasagna and eat it too!   Lasagna Stuffed Peppers Ingredients1 large red bell pepper1 large green bell pepper1 large yellow bell pepper1 large orange bell pepper2 ½ cups marinara sauce1 cup part-skim ricotta cheese1 cup shredded mozzarella cheese½ cup grated Parmesan cheese1 tbsp Italian seasoning   Directions 1.) Preheat oven to 400° Line a baking sheet with aluminum foil.2.) Slice bell peppers in half lengthwise and remove ribs and seeds. Place pepper halves on baking sheet and bake for 20 minutes on the middle rack.3.) Remove peppers from oven. Fill each pepper with ¼ cup tomato meat sauce.4.) Next, spoon 2 tbsp of ricotta cheese on top of the meat sauce in each pepper cup. Pour an additional 1 tbsp meat sauce on top of the ricotta cheese.5.) Top each pepper with 2 tbsp mozzarella cheese. Bake on middle rack for 12 minutes.6.) Remove peppers from oven. Top each pepper with 1 tbsp Parmesan cheese and a sprinkle of Italian seasoning. Bake 5 additional minutes on top rack. Read More

Dietitian Spotlight: BBQ Chicken Tostadas

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

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