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Coconut-Lime Margarita

Tags: A Pleasant Little Kitchen, summer drinks, drinks

Tuesday, July 24, 2018 3:05:00 PM

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

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

It’s that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty.

This summer I’ …
» Read More
Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

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

Friday, March 24, 2017 11:11:03 AM

People often go out to eat for Korean food, but who knew you can enjoy those delicious flavors right in your own kitchen? This recipe will satisfy your kick for Korean food. The great thing about this meal is how quickly and simply it can be made, but the best part is that this recipe is full of flavorful nutrients.

A huge part of Korean food is cabbage and can be found in …
» 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
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
Dietitian Spotlight: Slow Cooker Southwestern Chowder

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

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

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

Tags: market street, Market Street Registered Dietitians, 28 Day Challenge

Wednesday, January 11, 2017 12:02:00 PM

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here). …
» 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
Dietitian Spotlight: Cauliflower Fried Rice

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

Thursday, November 30, 2017 4:38:00 PM

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and …
» Read More
Shrimp Tostada

Tags: A Pleasant Little Kitchen

Monday, July 9, 2018 1:30:00 PM

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

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

I’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things.

First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that …
» Read More

10 Information Results For coconut oil

Coconut-Lime Margarita

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  It’s that season in Texas when the cicadas (I like to call them hot bugs) are singing all day and the sun makes every slide in the parks too hot to enjoy. It’s just stinkin’ hot all.day.long. and it makes me REALLY thirsty. This summer I’m choosing to let a new mix of margarita cool me down and quench my thirst: Coconut-Lime Margarita. A margarita has a cooling effect all on its own, but add cold coconut and fresh lime to the mix and you won’t be feeling that summer heat at all, my friend. You’ll be embracing the temperature and singing with those hot bugs. When making this margarita all you need to do is a grab a few handfuls of limes at Market Street (I mean, 3 for $1 is quite a deal!) and you’re one step closer to this tart, sweet and creamy elixir. And as the song goes the next step is simply putting the lime in the coconut… coconut cream that is. The key to make this thirst quenching margarita full of coconut flavor is a combination of fresh lime juice and coconut cream—which can easily be found in the international aisle at Market Street. Next up is adding a bit of tequila, orange liqueur and a few squeezes of agave. Blend with ice until smooth or shake with ice until chilled and well combined. What are you waiting for, put that lime in the coconut and beat the heat with this new twist on an old favorite. Coconut-Lime Margarita Author note: There are two approaches to this recipe: frozen or on the rocks. The recipe for each version is below.   frozen serves 2-3 3 1/2 ounces fresh lime juice 4 1/2 ounces coconut cream 1 1/2 ounce agave 1 1/2 ounce Grand Marnier 4 ounces tequila 3 cups ice fresh mint to garnish lime wedges to garnish   1) Place the ingredients into a heavy duty blender (I use a Vitamix) and blend until smooth. Pour into glasses, top with fresh mint and lime wedge. Serve immediately.   on the rocks serves 2 1 1/2 cups ice 1 1/2 ounces fresh lime juice 3 ounces coconut cream 1 ounce agave 1 ounce Grand Marnier 3 ounces tequila fresh mint to garnish lime wedges to garnish   1) Place the ice into a cocktail shaker. Pour the remaining ingredients over the ice. Secure the lid onto the shaker and shake until well combined. 2) Fill two glasses with ice. Strain the margarita into the serving glasses. Top with fresh mint leaves and lime wedge. Serve immediately. Read More

Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

People often go out to eat for Korean food, but who knew you can enjoy those delicious flavors right in your own kitchen? This recipe will satisfy your kick for Korean food. The great thing about this meal is how quickly and simply it can be made, but the best part is that this recipe is full of flavorful nutrients. A huge part of Korean food is cabbage and can be found in nearly every meal. The red cabbage in this recipe gives a peppery flavor and is a source of fiber. The vibrant purplish-red coloring is caused by flavonoids that are great antioxidants. Cabbage is also rich in vitamin C, vitamin K and vitamin A. Overall, cabbage can help to prevent chronic diseases, boost the immune system, and maintain healthy bones.         Sesame oil is also used extensively throughout Korean dishes. There are a variety of nutrients in sesame oil including unsaturated fatty acids, calcium, zinc, magnesium, and iron. The unsaturated fatty acids and magnesium can aid with cholesterol levels and blood pressure, which can benefit overall heart health. Zinc is important for skin health. The sesame oil also provides another source of antioxidants. This tasty ingredient goes beyond just cooking oil; it provides a nutty, rich flavor and many different nutritional benefits. We hope you love spicy food, because this recipe calls for Sriracha  Sriracha is made from red chili peppers which have a certain chemical that can help boost your metabolism. This kick of Sriracha is sure to also boost your taste buds and get you ready for another bite.   Vegetarian Spicy Korean Bibimbap Bowls Ingredients 2 medium zucchini, chopped 1 cup shredded carrots ¼ cup shredded red cabbage 16 oz. mushrooms ½ Tbsp. sesame oil 1 package udon noodles (2 servings) ½ Tbsp. coconut oil 2 Eggs 2 Tbsp. sriracha Instructions 1) Cook the zucchini, shredded carrots, and red cabbage in about 1½ cups of water until the vegetables have softened (but still have a little bit of crunch to them). 2) While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size. 3) Microwave the udon noodles according to directions. Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms. 4) Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook. Top each bowl with an egg and sriracha. Serve and enjoy! Nutrition Information Calories: 404 Fat: 14 Carbohydrates: 106 Protein: 20 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

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

Dietitian Spotlight: Slow Cooker Southwestern Chowder

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

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

28 Day Challenge: Week Two

Congratulations, you survived the first week of the 28-Day Challenge! It wasn’t that hard, was it? We hope we have convinced you that these small changes aren’t too difficult to make. Now don’t forget to keep taking your MVI, Omega 3, and probiotic as we move on to the next week. (If you still need to download the 28 Day calendar or need more 28 Day Challenge info, click here).      This week, the dietitians challenge you to drink more water and to increase your daily fiber intake. First, let’s talk about the importance of staying hydrated and drinking enough fluids. Did you know that the human body is approximately 50% water and humans can only survive a few days without consuming any water? Did you also know that you can get water from drinking it, but you can also get it from foods you eat? Humans get roughly 20% of their daily water intake from the different foods they eat throughout the day. Maintaining good hydration can be hard because each person has different fluid requirements, but the side effects of dehydration are debilitating. For example, studies have found that dehydration can impact cognitive function like concentration, short-term memory and alertness. Also, staying hydrated can also help to keep you regular and prevent constipation. However, determining the right amount of fluids to stay hydrated can be a difficult task and each individual person has different fluid requirements. Fluid status also depends on the temperature, environment, physical activity and health status.   So how do we determine how much fluids we truly need to maintain a healthy life? You’ve probably heard to drink when you’re thirsty and that ensures appropriate hydration. Nine times out of ten, you’re already dehydrated when you start feeling thirsty. What we recommend is trying to drink one 8 oz glass of water every hour. Drinking this frequently meets the problem at the source and prevents any signs or symptoms of dehydration.   We also challenge you to increase how much fiber you eat each day. The current recommendation for total fiber intake is 38 grams for men and 25 grams for women. Fiber is a crucial component for any healthy lifestyle for several reasons. First, fiber is digested much slower than processed grains, and thus is more filling and more likely to keep you full for hours to come. If you're trying to manage your blood sugar levels, a high fiber diet can also help to regulate spikes and drops in blood glucose levels. A high fiber diet has been found to help keep you more regular and reduce transit time from the stomach to the large intestines, which can help lower risk of constipation. Further, research has shown that a diet high in fiber and whole grains can actually help lower the risk of cardiovascular disease through lowering LDL (bad) cholesterol and triglycerides. These are just a FEW of the benefits associated with a high fiber diet!  So this week, focus on drinking zero calorie beverages such as water, sparkling water, coconut water and unsweet teas to help keep you hydrated! Also, don’t forget those high fiber foods like whole grain breads, whole grain tortillas, whole grain pastas, high-fiber bars, beans, legumes, fruits, vegetables and more! Increasing your daily fiber intake can have lasting benefits, especially for those with diabetes or those looking to manage blood sugar levels.    P.S.- Make sure you've entered to win one up to $500 in prizes and don't forget to spread the "health" by sharing your 28 Day Challenge commitment with friends. For each friend that clicks on your post and enters, you'll score an extra entry toward our $500 grand prize drawing! Enter or share your entry by clicking here. Good luck! Read More

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

Dietitian Spotlight: Cauliflower Fried Rice

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and healthy solution for you. Cauliflower has become one of the most popular alternatives to starchy products such as rice, pasta, potatoes and even pizza crusts. Finely chopped cauliflower acts just like rice without adding high calories and carb amounts to your dinner, making it a perfectly safe alternative for those who have diabetes. This recipe is also loaded with veggies which may help to stabilize your blood sugar. Not only is this recipe diabetes-friendly, it will also help you reach your daily goal of 3-5 servings of veggies. This Cauliflower Fried Rice is the perfect way to satisfy that take-out meal craving, but with increased nutritional benefits and absolutely no feelings of guilt. And while it may not be as easy as calling in a to-go order, it’s still a quick and easy meal to prepare and enjoy.    Cauliflower Fried Rice   Ingredients: • 1 bag Cauliflower crumbles • 3/4 cup chopped onion • 2 1/2 tablespoons oil, divided • 1-2 eggs, lightly beaten • 1/4 cup + 1 tbsp. light, low-sodium soy sauce, divided • 1/2 cup chopped baby carrots • 1/2 cup frozen peas, thawed • 4 green onions, chopped • 2 cups bean sprouts, optional • Salt, to taste   Directions: 1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste. 4. Garnish with additional chopped green onion. Read More

Shrimp Tostada

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’ve been wanting to make shrimp tostada for a while now. What’s been holding me back? A few things. First, I’m not a big fan of frying and second, my son has a shellfish allergy. These are my two large deterrents. But then, there’s that craving that won’t.go.away. Do you know that feeling? I’m sure you do. And let me tell you, this recipe is worth it. When it comes to frying I always make sure to use a thermometer to measure the temperature. Frying at the appropriate heat reduces the splatters (and that mess I have hard time with) AND creates a safe frying environment. Market Street wants you to cook smart too—that’s why they carry cooking thermometers. Pick one up, people! It will make your kitchen safer. Also, there’s the shellfish allergy element. I do cook with shellfish occasionally in my kitchen even with a child with shellfish allergy. I do so in the safest way possible. It first begins with Market Street and purchasing the shrimp. I tell the fishmonger my son has a shellfish allergy and they IMMEDIATELY know what to do. They bag the shrimp, remove their gloves, wash their hands, place NEW gloves on and wrap the bag of shrimp in a separate bag—they go above and beyond to protect my people and this is a sign of attention. Come dinner time, I cook up chicken, (using the same marinade recipe) instead of shrimp for my son and all are happy (and safe!). The two tricky elements of this recipe are taken care of because Market Street is a grocer that cares. And they want to help my food dreams come true—like making shrimp tostada. A few other thoughts on shrimp tostada: 1. There’s not much “cooking.” The tortillas are fried and the shrimped sautéed. The other two elements—avocado crema and black beans are really toss together and serve kinda toppings. 2. The toppings listed in the recipe are optional. Go with what sounds good to you! 3. This is a perfect party food. Fry up the tortillas and cook the shrimp in advanced. Serve everything buffet style. 4. If you’re serving vegetarian diners, this is a great meal to use. The refried black beans (be sure to use Amy’s it is a vegetarian brand!) and the avocado crema are filling and tasty enough on their own without the shrimp. 5. The leftover shrimp is PERFECT to eat chilled in a salad or on a bed of warm rice. Enjoy it the next day but in a new way. Now that I can check shrimp tostada off my to-do list, I’m actually putting it back on my to-make list. It’s a repeat recipe for sure that everyone in the family gets excited about. Shrimp Tostada Author note: The marinade used for the shrimp also works well with chicken. Use caution when frying with oil. Use a thermometer to make sure the temperature of the oil is not too hot. The amount of tortillas used is dependent upon how many people you plan to feed.   1 1/2 pounds raw shrimp, peeled and deveined 3 tablespoons dijon mustard 3 tablespoons mayonnaise 1/2 teaspoon kosher salt 1/2 teaspoon garlic powder 2 teaspoons chili powder 2 teaspoons cumin 2 teaspoons canola oil corn or flour tortillas 1/4 cup canola or vegetable oil (for frying) canned refried beans avocado crema (recipe below), for topping butter lettuce, chopped, for topping cilantro, chopped, for topping lime wedges, for topping Mexican cream, for topping queso fresca, for topping   1) In a large bowl add the dijon, mayonnaise, salt, garlic powder, chili powder and cumin. Mix well. Add the shrimp and stir well to coat. Cover and place in the fridge up to eight hours before cook time. 2) Place 1/4 cup canola oil into a medium-sized skillet. Bring to 350 degrees over medium heat. Use a thermometer to accurately measure the temperature of the oil. When the oil has reached the appropriate temperature, place one to two tortillas into the oil. Cook for 30 seconds to 1 minute per side. Flip and repeat on the other side of the tortilla. 3) Place the crisp and golden tortillas onto a paper towel-lined plate. Continue until all tortillas are fried. 4) Meanwhile, add 2 tablespoons of canola oil into a skillet and cook over medium-high heat. Add the shrimp into the skillet and cook for about 4-6 minutes, flipping once, until the shrimp is cooked all the way through. 5) On the fried tortilla add a layer of beans and avocado crema. Top with shrimp and then your favorite toppings. Serve immediately.   for the avocado crema avocados salt creamy dairy product (whipping cream, sour cream, crème fraiche, plain yogurt, etc.) fresh lime juice chopped cilantro (optional) chopped serrano or jalapeno peppers (optional) cayenne (optional) cumin (optional) chili powder (optional)   1) Add the avocado and mash with a fork or potato masher. 2) Combine the remaining three ingredients. 3) Once the four items are thoroughly mixed, add optional extras if more flavor is desired. Read More

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