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Find out the latest health and organic news from our resident dietitian, Rebecca, along with recipes, tips and more!

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Tuna Salad With Avocado

Fresh seasonal ingredients make this, no mayo, recipe a healthy way to enjoy a classic tuna salad. Serve these fresh ingredients over leafy greens or on sprouted grain bread for a delicious lunch.

 

1 avocado, seeded and cubed
1 can chunk light tuna packed in water, drained
1 Tablespoon lemon juice
1/4 cup tomato, chopped
2 Tablespoons purple onion, finely chopped
2 Tablespoons roasted nuts, chopped
1/2 teaspoon Clearly Organic Ground Pepper
1 cup alfalfa sprouts
Leafy greens for serving (optional)

 

Place chopped avocado in a bowl and mash with a fork. Then add tuna and lemon juice. Stir to combine. Add tomato, finely chopped onion, nuts and pepper. Stir to evenly distribute ingredients. Serve over leafy greens or bread. Top tuna salad with alfalfa sprouts.

 

 

Tuna Salad With Avocado

 

Tuna Salad With Avocado
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The Versatility Of Beans

Beans aren’t just for burritos, dips and soup anymore. They can be an excellent way to add protein and nutrients to baked goods, salads and sandwiches. Believe it or not mashed beans make a great base for brownies! Black beans or chickpeas can kick up the nutritional content of a variety of desserts.

Beans are considered a legume like lentils and peas. They have about 115 calories per half cup while offering 7.5 grams of protein and fiber. Here is a great recipe for roasted organic chick peas. Use these as a salad topper verses using croutons. This will add more vitamins and minerals to your dish.

https://clearlyorganicbrand.com/news/nutritionist-corner-recipe-roasted-chickpeas/

Be watching the Clearly Organic Blog for sweet treat recipes using plant based ingredients like organic beans.

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Coconut Sugar Peanut Butter Chocolate Chip Cookies

These grain free cookies are a more plant based way to enjoy a sweet treat. So if you are looking for a gluten free cookie that offers more protein and nutrients then this recipe is for you!

 

1/2 cup Clearly Organic Coconut Flour
1/3 cup Clearly Organic Coconut Sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Clearly Organic Coconut Oil, melted
1/3 cup Clearly Organic Peanut Butter
2 eggs
1 teaspoon Clearly Organic Vanilla
1/2 cup Clearly Organic Chocolate Chips

 

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a mixing bowl add coconut flour, sugar, baking soda and salt. Whisk to combine. Then add melted coconut oil, peanut butter, eggs, vanilla and chocolate chips. Stir ingredients until contents are evenly distributed. Scoop dough with a small spoon to form a ball. Roll dough balls with your hands then place dough on the cookie sheet. Repeat until dough is used up. Place a few extra chocolate chips on top if desired. Bake in preheated oven for 10-12 minutes. Cookies are done when the edges are lightly brown. Let cookies cool on the pan for 5 minutes.

 

Coconut Sugar Peanut Butter Chocolate Chip Cookies

 

Coconut Sugar Peanut Butter Chocolate Chip Cookies

 

Coconut Sugar Peanut Butter Chocolate Chip Cookies

 

Coconut Sugar Peanut Butter Chocolate Chip Cookies

 

Coconut Sugar Peanut Butter Chocolate Chip Cookies
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Colorful Summer Salad With Honey Balsamic Dressing

6 cups organic spring greens
1 cup fresh strawberries, sliced
1/2 cup kiwi, peeled and sliced
1/2 cup mango, peeled and sliced
1 package (4.4oz) Clearly Kettle Sweet Pecans

Honey Balsamic Dressing:
1/3 cup Clearly Organic Olive Oil
2 Tablespoons Clearly Organic Honey
1/4 cup Clearly Organic Balsamic Vinegar

 

Place greens in a large salad bowl. Layer fresh fruit slices on top. Toss to combine. For the dressing add all 3 ingredients to a small jar with a lid. Shake to combine. Just before serving add kettle sweet pecans to the vegetable and fruit mix. Then pour desired amount of dressing on top. Toss to combine.

 

Colorful Summer Salad With Honey Balsamic Dressing

 

Colorful Summer Salad With Honey Balsamic Dressing
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National Fresh Fruit And Vegetable Month

June is national fresh fruit and vegetable month. This is the time of year that a surplus of produce is at its peak season and it’s a great time to visit your local farmers market. June is the perfect month to make a strawberry spinach salad with avocado. Although you can get avocados year round they are at their best in early summer.

My favorite way to enjoy national fresh fruit and veggie month is by mixing organic spring greens with lots of colorful fruit. Any combination of seasonal fruit atop crisp greens is a delicious way to celebrate the start of summer. Any easy homemade honey balsamic vinaigrette is just the right dressing for this salad combo. It’s a perfect blend of savory and sweet for a mixture of vegetables and fruit. Watch the Clearly Organic blog for a variety of colorful summer salad mixtures.

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Coconut Sugar

Due to the recent interest in more plant based foods grocery stores are stocking a more diverse range of baking flours, sugars and milk products. One of the options for sugar that is becoming more readily available is coconut sugar. This plant based sugar is made of the sap from the flowering buds of the coconut palm tree. The sap is then boiled to evaporate the liquid content and once dried the result is coconut sugar. It’s light brown in color and tastes similar to brown sugar but can be used 1:1 for regular table sugar in any recipe.

Coconut sugar does offer trace amounts of vitamins and minerals. Inulin is a fiber in coconut sugar that is known for helping to slow digestion. That is why some studies suggest coconut sugar has a lower glycemic index and is more diabetic friendly. Calorie for calorie coconut sugar is equal to regular sugar, both contain 16 calories and about 4 grams of sugar per teaspoon. Coconut sugar can offer a unique and different way to enjoy a sweet treat, while providing your body trace amounts of antioxidants and nutrients. Watch the Clearly Organic blog for upcoming recipes containing coconut sugar.

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Veggie Burger

1 (8oz) package baby portabella mushrooms, sliced

1 medium yellow onion, chopped

2 Tablespoons Clearly Organic Coconut Oil

1 cup cooked Clearly Organic Brown Rice

3/4 cup Clearly Roasted Cashews

1 Tablespoon Clearly Organic Chile Powder

1 Tablespoon Clearly Organic Cumin

1/2 Tablespoon Clearly Organic Paprika

1/2 teaspoon salt

1/2 teaspoon Clearly Organic Ground Pepper

1 cup Clearly Organic Old Fashioned Oats

1/2 cup panko bread crumbs

2 eggs

Sprinkle of red pepper flakes (optional)

 

Start by cooking rice according to package. While rice is cooking chop onions and mushrooms. Place chopped onions and coconut oil in a large sauté pan over medium heat. Sauté for 10 minutes stirring occasionally. Add mushrooms to sauté pan and continue cooking for an additional 5 minutes or until mushrooms are slightly brown.

While veggies and rice are cooking place cashews and spices in a food processor. Pulse 3 times then process for 5 seconds. Cashews and spices will start to form a thick paste. Stir contents in processor with a spatula. Add oats, bread crumbs, egg and sautéed vegetables to the food processor. Pulse 3 times then process for 10 seconds. Ingredients will start to meld and form a ball. Stir contents with spatula to test consistency. If the mixture is to moist to form a patty add more oats. Once desired consistency is reached make 6 veggie patties. Grill on outdoor grill for 8-10 minutes. Stopping to flip halfway through. Patties can also be pan fried in coconut oil over medium heat for the same amount of time.

 

Veggie Burger

 

Veggie Burger

 

Veggie Burger

 

Veggie Burger

 

Veggie Burger

 

Veggie Burger

 

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Blueberry Crisp

6 cups frozen blueberries

1/2 teaspoon Clearly Organic Cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon nutmeg

1/2 cup Clearly Organic Powdered Sugar

1/4 teaspoon salt

3 Tablespoons lemon juice

2 Tablespoons melted butter

1/3 cup all purpose flour

 

For the topping:

1 1/4 cup all purpose flour

1/2 cup Clearly Organic Sugar

1/4 teaspoon salt

1 teaspoon Clearly Organic Cinnamon

2 Tablespoons Clearly Organic Old Fashioned Oats

6 Tablespoons melted butter

1 teaspoon Clearly Organic Vanilla

 

Preheat oven to 350 degrees. Grease an 8×8 baking dish with Clearly Organic cooking spray. Place blueberries in a large microwave safe bowl and heat in the microwave for 4 minutes to soften and release juices. Add spices, sugar, salt, lemon juice, butter and flour to the blueberries. Stir contents and place in baking dish. Bake for 30 minutes.

While berries are baking prepare topping. In a medium size mixing bowl whisk together flour, sugar, salt, oats and cinnamon. Add melted butter and vanilla then stir until crumbles appear. Once berries are done baking sprinkle topping crumbles over the top of the cooked berries. Place back in the oven and continue cooking for an additional 45 minutes. Berries will bubble on the sides and topping will begin to brown. Let the blueberry crisp cool completely, so it is easier to remove from baking dish. Serve with whipped topping or vanilla ice cream.

 

Blueberry Crisp

 

Blueberry Crisp

 

Blueberry Crisp

 

Blueberry Crisp

 

Blueberry Crisp

 

Blueberry Crisp

 

Blueberry Crisp

 

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Health Benefits Of Alfalfa Sprouts

Alfalfa sprouts are a germinated alfalfa flower seed, which is an edible flowering plant. These crunchy sprout based vegetables are loaded with many beneficial nutrients because they are a seed that is harvested before the plant fully matures. This provides us with the benefits of a seed and bioavailable nutrients and enzymes through the sprouting process. You commonly see these unique looking sprouts atop salads, sandwiches and soups.

This low calorie nutrient dense food can help prevent diseases and lower cholesterol due to its antioxidant and fiber content. The addition of sprouts to many culinary creations can add texture, crunch, moisture and color. Alfalfa sprouts can also be added to smoothies, egg dishes, yogurt and soft cheese mixes. Watch the Clearly Organic blog for upcoming recipes that incorporate alfalfa sprouts!

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Chicken Burrito Bowl With Cauliflower And Sweet Potato Rice

Make your own takeout style burrito bowl at home. It’s easy to keep your kitchen stocked with wholesome ingredients when you have a great recipe for a personal size burrito bowl. This recipe can give you a balanced example for how to make a filling salad.

 

2 cups spring mix organic greens

1 cup cooked cauliflower and sweet potato rice

1/4 cup Clearly Organic Canned Corn

1/4 cup Clearly Organic Black Beans, drained and rinsed

1/2 cup shredded cooked chicken

1/4 cup cherry tomatoes, sliced

2 Tablespoons shredded pepper jack cheese

10 Clearly Organic Corn Chips

 

Place 2 cups spring mix greens in a bowl. Layer cauliflower and sweet potato rice, corn, beans, chicken, tomatoes and cheese on top. Serve with a side of organic corn chips.

 

Chicken Burrito Bowl With Cauliflower And Sweet Potato Rice

 

Chicken Burrito Bowl With Cauliflower And Sweet Potato Rice

 

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