Archive for the 'Seasonal Goodies' Category

Jun 16

The Ultimate Broccoli Salad

June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D. 1) Dinner ComebackRemember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your…

Jun 01

Lightened Up Strawberry Scones with Rhubarb Glaze

This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.Makes 24 sconesFor the scones2 cups all purpose flour¼ cup granulated sugar or Vanilla-Cardamom Sugar1 tablespoon baking powder½ teaspoon kosher salt4 tablespoons cold unsalted butter, diced½ to ¾ cup half & half ½ cup finely chopped fresh strawberriesFor the glaze2 tablespoons Rhubarb Syrup½ cup confectioners’ sugar1 tablespoon half &…

May 22

Mango Coleslaw

Kick off summertime with this light and fresh spin on a classic picnic salad

Mar 14

Healthy Snack: Mango Fruit Leather

An amazing snack for any seasonal fruit! Fruit Leather – kids and adults LOVE, LOVE, LOVE this recipe. Mango Fruit Leather 2 cups chopped fresh mango  Juice of 1/2 a lime2 tablespoons sugar 2 tablespoons agave nectar Preheat oven to 170°F. Line a baking sheet with parchment paper or a Silpat mat and set aside. Place mango, lime, sugar, and agave in a medium saucepan. Bring to a boil and…

Dec 21

Sipping Holiday Happiness: White Hot Chocolate

Hot chocolate is in high demand after my kids come in from playing in the snow. Instead of reaching for packets of processed junk, I’ve partnered with fairlife ultra-filtered milk to create a healthier version. This easy recipe will also add a sweet touch to any holiday table. White Hot ChocolateThis classic beverage is made healthier with more protein and calcium thanks to fairlife’s unique filtration process. The creamy texture…

Nov 15

Apple Cinnamon Crostada

Swap this version for a traditional apple pie recipe and save 165 calories per serving! Serves: 6Crust:1 cup unbleached all-purpose flour½ teaspoon kosher salt1 teaspoon sugar6 tablespoons cold butter, diced Ice water (about 2 tablespoons)Filling:3 medium apples, peeled and chopped3 tablespoons sugar¼ teaspoon ground cinnamon1 tablespoon cornstarch mixed with 1 tablespoon water1 egg, beatenSparkling sugar (optional)Place flour, salt and sugar in a food processor fitted with a steel blade and…

Nov 07

Immunity Soup (aka Roasted Turnip & Turmeric Soup)

I absolutely love recipes created out of what I have around the kitchen. This soup was inspired by turnips from my CSA and the remaining butternut squash from my garden. My oldest daughter was home with a cold and I wanted to make something to help. While there is no such thing as a cure for a cold – this was pretty close – made with antioxidant rich vegetables, inflammation…

Oct 02

Rosemary-Citrus Sea Salt

  A huge rosemary plant is still flourishing in my garden. Before the winter weather sets in I want to put it to good use ….  and make a delicious homemade gift at the same time. Rosemary-Citrus Sea SaltIn place of sea salt, you can also use kosher salt (or a combination of the two). I also love to use both lemon and meyer lemons when they’re in season.4 cups…

Sep 18

Oatmeal Cookies

A versatile family favorite – and the whole grain oats are an added bonus. Add raisins, chocolate chips, dried cranberries or butterscotch chips. Make a gluten free version with certified GF rolled oats and an even swap of GF baking mix for the flour ¾ cup all-purpose flour 
½ teaspoon kosher salt 
½ teaspoon baking powder 
½ teaspoon cinnamon ½ cup light brown sugar, lightly packed 
½ cup granulated sugar…

Sep 14

Fresh Mint and Tzatziki

A big bunch of fresh mint from my garden means it’s time to whip up a batch of tzatziki. Tzatziki SauceServe this Greek yogurt sauce with lamb chops, seafood, poultry, or as a dip for fresh veggies. It tastes good on just about anything!Makes about 2 1/4 cups2 cups nonfat Greek yogurt1/2 large English cucumber, finely chopped1 clove garlic, finely chopped1 1/2 tablespoon white vinegar or lemon juice2 tablespoon fresh…


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The Ultimate Broccoli Salad
Friday, June 16th, 2017

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June is National Dairy Month and Chobani is helping me celebrate! Getting in the recommended 3 servings of dairy per day may seem tricky so here are 5 delicious ways to help your family get more important nutrients including calcium, potassium, protein and vitamin D.


1) Dinner Comeback
Remember this? Have you strayed? Bring back that ice-cold glass of milk with dinner each night. Each 8-ounce glass is 30% of your daily calcium requirement.

2) Cheese Please
Technically it’s 1.5 ounces but many folks aren’t sure what a serving of cheese looks like! As a visual guide, it’s about the size of a 9-volt battery or about ¼ of your smart phone.

3) Summer Snacking
For camp or a lazy day in the back yard, have the kids munch on yogurt for a healthy and satisfying mid afternoon snack. Try out the fun flavors of Chobani Kids with 25% less sugar than other leading children’s’ yogurts.

4) Give Cottage Cheese A Whirl
Add cottage to the blender in your next smoothie – it will boost the protein and make it extra creamy.

5) Healthy Swaps
Make plain yogurt part of your everyday recipes. Swap in yogurt for mayo and sour cream in sauces, dips and dressings. Chobani plain Greek yogurt is made with natural, non-GMO ingredients and has double the protein of regular yogurt.  Extra protein means your go-to recipes super satisfying, like this recipe for crowd-pleasing Summertime Broccoli Salad.


Summertime Broccoli Salad
A tangy yogurt based dressing and some other nutritious ingredients means this salad packs in 10 % of your daily dose of calcium per serving. You can make this salad in advance; it actually tastes better once the flavors have a chance to mingle.

Serves: 8

1 container Chobani Nonfat Plain Greek Yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
½ cup raisins
2 ounces sharp cheddar cheese, finely diced
3 slices cooked bacon, finely chopped
4 cups finely chopped broccoli

In a large bowl whisk yogurt, olive oil, honey and salt. Add raisins, cheese, bacon and broccoli and toss well. Serve immediately or store in the refrigerator for up to 3 days.

Nutrition Per Serving: Calories: 121; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 12mg; Sodium: 171mg; Carbohydrate: 13g; Fiber: 2g; Sugars: 3g; Protein: 6g

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Posted by admin  /  Filed under Just Yummy, Kid-Friendly, Seasonal Goodies  /  Comments: 0



Lightened Up Strawberry Scones with Rhubarb Glaze
Thursday, June 1st, 2017

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This family can’t get enough strawberries!  Here’s fantastic way to enjoy 2 seasonal delights – for a lot less fat and calories.


Makes 24 scones

For the scones
2 cups all purpose flour
¼ cup granulated sugar or Vanilla-Cardamom Sugar
1 tablespoon baking powder
½ teaspoon kosher salt

4 tablespoons cold unsalted butter, diced
½ to ¾ cup half & half
½ cup finely chopped fresh strawberries

For the glaze
2 tablespoons Rhubarb Syrup
½ cup confectioners’ sugar
1 tablespoon half & half or heavy cream

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Preheat oven to 425-degrees F. Line a sheet pan with parchment paper or a baking mat.

In a large bowl combine flour, sugar, baking powder and salt; whisk to combine. Using a pastry cutter work the butter into the flour until it’s the size of small peas and distributed throughout the dry ingredients. Add ½ cup of half and half and strawberries mix gently with clean hands, being careful not to over mix; add additional tablespoons of half & half if needed until dough just comes together.

Turn dough out on a floured surface and roll gently into a large rectangle. Using a sharp knife or pizza wheel, cut into squares then triangles. Transfer pieces to a baking sheet and brush with remaining half & half. Bake for 7 to 10 minutes until they just begin to turn golden on the bottom. Allow to cool for 5 minutes, then transfer to a wire rack to cool completely.

While scones are cooling, prepare the glaze. Whisk rhubarb syrup, sugar and half and half until smooth. Drizzle over cooled scones and allow 15 minutes to set before serving.

Nutrition Info Per Scone
Calories: 88; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 14 grams
Sugars: 6 grams; Protein: 1 gram; Sodium: 184 milligrams; Cholesterol: 8 milligrams
Fiber: 0 grams

Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Mango Coleslaw
Monday, May 22nd, 2017

Kick off summertime with this light and fresh spin on a classic picnic salad. The vinegar-based dressing slashes fat and calories and highlights the flavors and textures of the nutrient-filled fruits and vegetables.

Serves: 6

¼ cup seasoned rice vinegar (such as Nakano Mango)
1 tablespoon canola or avocado oil
2 teaspoons sugar
¼ teaspoon celery seed
½ teaspoon kosher salt
4 cups shredded green cabbage
1 cup grated carrots
1 cup diced fresh mango

In a large bowl whisk vinegar, oil, sugar, celery seed and salt.
Add cabbage, carrots and mango. Toss well to coat all the ingredients in the dressing. Allow to sit at room temperature for at least 10 minutes before serving or cover and place in the refrigerator for up to 6 hours.

Nutrition Per Serving (1 cup): Calories: 44; Total Fat: 2.5 grams; Carbohydrates: 10 grams; Protein: 1 gram; Sodium: 215 milligrams; Fiber: 2 grams

Posted by admin  /  Filed under Just Yummy, Recipes, Seasonal Goodies  /  Comments: 1



Healthy Snack: Mango Fruit Leather
Tuesday, March 14th, 2017

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An amazing snack for any seasonal fruit! Fruit Leather – kids and adults LOVE, LOVE, LOVE this recipe.

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Mango Fruit Leather

2 cups chopped fresh mango  
Juice of 1/2 a lime
2 tablespoons sugar
2 tablespoons agave nectar


Preheat oven to 170°F. Line a baking sheet with parchment paper or a Silpat mat and set aside. Place mango, lime, sugar, and agave in a medium saucepan. Bring to a boil and cook for about 7 to 8 minutes, then puree using an immersion blender.* Continue to cook over medium-high heat for an additional 5 to 10 minutes or until thick and syrupy; the mixture should be thick enough to coat the back of a spoon. Pour the hot fruit mixture onto prepared baking sheet and spread evenly into approximately an 8 × 12 inch rectangle. Place in the oven and bake for 3 1/2 hours. Turn off the oven and allow to sit overnight. Cut into strips with a pizza cutter; roll up in a clean piece of parchment paper. Store in an airtight container for up to 3 weeks.

*If you do not have an immersion blender, puree in a food processor and then return mixture to saucepan.

Yield: 12 strips

Nutrition information per 1 strip
Calories: 36, Total Fat: 0 grams, Saturated Fat: 0 grams, Carbohydrate: 10 grams, Sugars: 6 grams, Protein: 0 grams, Sodium: 1 milligram, Fiber: 1 gram

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Posted by admin  /  Filed under Just Yummy, Kid-Friendly, Seasonal Goodies  /  Comments: 1



Sipping Holiday Happiness: White Hot Chocolate
Wednesday, December 21st, 2016

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Hot chocolate is in high demand after my kids come in from playing in the snow. Instead of reaching for packets of processed junk, I’ve partnered with fairlife ultra-filtered milk to create a healthier version. This easy recipe will also add a sweet touch to any holiday table.

White Hot Chocolate
This classic beverage is made healthier with more protein and calcium thanks to fairlife’s unique filtration process. The creamy texture is perfect for a warm and cozy bevvie, plus it’s lower in sugar, lactose free, and contains 40% of the daily-recommended amount of calcium per cup.

Serves: 4

4 cups fairlife 2% milk
3 ounces white chocolate, finely chopped (about 6 tbsp)
¼ cup whipped cream
Sprinkles for serving (optional)


Heat milk in a medium saucepan over medium-high heat until it begins to steam. Add white chocolate and whisk well until chocolate is melted and mixture is frothy. Ladle into large mugs and top with whipped cream and sprinkles, if using. Serve immediately.

Nutrition Info Per Serving (includes whipped cream)
Calories: 249; Total Fat: 13 grams; Saturated Fat: 9 grams; Total Carbohydrate: 19 grams; 
Sugars: 17 grams; Protein: 14 grams; Sodium: 143 milligrams; Cholesterol: 30 milligrams; Fiber: 0 grams








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Apple Cinnamon Crostada
Tuesday, November 15th, 2016

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Swap this version for a traditional apple pie recipe and save 165 calories per serving!

Serves: 6

Crust:
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
1 teaspoon sugar
6 tablespoons cold butter, diced
Ice water (about 2 tablespoons)

Filling:
3 medium apples, peeled and chopped
3 tablespoons sugar
¼ teaspoon ground cinnamon
1 tablespoon cornstarch mixed with 1 tablespoon water

1 egg, beaten
Sparkling sugar (optional)

Place flour, salt and sugar in a food processor fitted with a steel blade and pulse to combine. Add the butter and pulse until it is cut into small pieces. With the machine running, add ice water one tablespoon at a time until the dough comes together. Turn out on to a piece of plastic wrap and gently form into a disc. Place in the refrigerator to chill for at least one hour. Once chilled, roll out the dough into a 10-inch circle and place back in the fridge for an additional 20 minutes.

While the dough is chilling, prepare the filling. Combine apples, sugar, cinnamon and cornstarch-water mixture in a medium saucepan; mix gently and cook until warm and bubbly, about 10 minutes; set aside to cool.

Preheat oven to 425-degrees. Pour filling in the center of the dough, leaving a 2 to 3 inch border. Gently fold in the edges of the crust, going all the way around the filling. Brush crust with egg and sprinkle with sparkling sugar, if using. Bake for 20 to 22 minutes, until crust is golden and filling just begins to bubble. Serve warm or at room temperature.

Nutrition Facts Per Serving
Calories: 236; Total Fat: 12 grams; Saturated Fat: 7 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 96 milligrams

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Posted by admin  /  Filed under Just Yummy, Seasonal Goodies  /  Comments: 0



Immunity Soup (aka Roasted Turnip & Turmeric Soup)
Monday, November 7th, 2016

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I absolutely love recipes created out of what I have around the kitchen. This soup was inspired by turnips from my CSA and the remaining butternut squash from my garden. My oldest daughter was home with a cold and I wanted to make something to help.
While there is no such thing as a cure for a cold – this was pretty close – made with antioxidant rich vegetables, inflammation fighting turmeric and the most powerful ingredient – a mother’s love.

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Roasting the vegetables ahead is what makes this soup so flavorful with so few ingredients!

Add this soul warming recipe to your cold and flu season arsenal ASAP! The vegetables can be roasted ahead and stored in the fridge for up to 5 days. For an extra kick add a little bit of smoked paprika, cayenne or a sprinkle of Harissa spice blend I got as a gift from The Allspicery.

Immunity Soup (aka Roasted Turnip & Turmeric Soup)

Serves 8  

1 medium butternut squash, peeled, seeded and diced
3 large turnips, peeled and diced
2 medium sweet potato, peeled and diced
2 tablespoons olive oil
1 bunch fresh oregano
1 small bunch fresh thyme
1 quart chicken stock, homemade or low sodium
3 tablespoons heavy cream
2 teaspoons ground turmeric
Kosher salt
Black pepper

Preheat oven to 400-degrees F. Place vegetables on a sheet pan, drizzle with olive oil and season with 1 teaspoon kosher salt and black pepper to taste; toss in the fresh herbs and roast for 35 minutes or until vegetables are fork tender. Discard the herbs and place roasted vegetables in a large soup pot. Add stock, cream and turmeric and season with an additional ½ teaspoon salt; stir and bring to a boil. Puree using an immersion blender – taste for seasoning and serve.  

Nutrition Info per 1 cup serving
Calories: 125; Total Fat: 6 gram; Saturated Fat: 2 grams; Total Carbohydrate: 17 grams
Sugars: 5 grams; Protein: 3 grams; Sodium: 383 milligrams; Cholesterol:  8 milligrams
fiber: 3 grams

Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



Rosemary-Citrus Sea Salt
Sunday, October 2nd, 2016

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A huge rosemary plant is still flourishing in my garden. Before the winter weather sets in I want to put it to good use ….  and make a delicious homemade gift at the same time.

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Rosemary-Citrus Sea Salt
In place of sea salt, you can also use kosher salt (or a combination of the two). I also love to use both lemon and meyer lemons when they’re in season.

4 cups coarse sea salt
Zest of 2 lemons
1 cup rosemary leaves

Preheat oven to 225-degrees F. Place ingredients in a food processor and pulse until well combined.  Turn out on to sheet pan lined with parchment paper. Dry out on the oven, about 30 minutes, tossing halfway through. Return mixture back to food processor and pulse a few times to break up any large lumps. Store in airtight containers.

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Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 1



Oatmeal Cookies
Sunday, September 18th, 2016

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A versatile family favorite – and the whole grain oats are an added bonus. Add raisins, chocolate chips, dried cranberries or butterscotch chips. Make a gluten free version with certified GF rolled oats and an even swap of GF baking mix for the flour



¾ cup all-purpose flour


½ teaspoon kosher salt


½ teaspoon baking powder


½ teaspoon cinnamon

½ cup light brown sugar, lightly packed


½ cup granulated sugar

1 stick softened butter


1 large egg

1 teaspoon vanilla extract

1½ cups rolled oats


¾ cup raisins or chocolate chips



Preheat oven to 350-degrees F. In a medium bowl, sift together flour, salt, baking powder, and cinnamon; set aside. In a stand mixer fitted with a paddle attachment cream together sugars and butter until light and fluffy, about 3 minutes. Add egg and vanilla and mix until combined. Fold in oatmeal and raisins.

Drop small mounds of dough onto sheet pans lined with parchment paper. Bake for 10 to 12 minutes, until lightly browned. Transfer to a baking rack and cool completely.

Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 1



Fresh Mint and Tzatziki
Wednesday, September 14th, 2016

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A big bunch of fresh mint from my garden means it’s time to whip up a batch of tzatziki.

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Tzatziki Sauce
Serve this Greek yogurt sauce with lamb chops, seafood, poultry, or as a dip for fresh veggies. It tastes good on just about anything!


Makes about 2 1/4 cups


2 cups nonfat Greek yogurt
1/2 large English cucumber, finely chopped
1 clove garlic, finely chopped
1 1/2 tablespoon white vinegar or lemon juice
2 tablespoon fresh chopped mint
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Combine ingredients in a bowl and mix well. Serve immediately or chill in the refrigerator for 20 minutes before serving. Store leftovers in the fridge for up to 4 days.

Nutrition Info (per 2 tablespoons):
Calories: 29; Total Fat: 0 grams, Saturated Fat: 0 gram, Total Carbohydrate: 2 grams, Protein: 3 grams, Sodium: 46 milligrams, Cholesterol: 0 milligrams, Fiber: 0 grams

Posted by admin  /  Filed under Recipes, Seasonal Goodies  /  Comments: 0



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