Find out the latest health and organic news from our resident dietitian, Rebecca, along with recipes, tips and more!
Have a question for our dietitian? Fill out the form below.
IMPORTANT NOTICE: AWG provides the Dietitian's Corner blogger(s) with free products and compensation for posts.
The content posted here is for general informational purposes only and is not medical advice. Health information changes frequently as research evolves. You should not rely on any information here as a substitute for consultation with medical professionals.
3 medium size russet potatoes
1 Tablespoon Clearly Organic Olive Oil
1/4 cup onion, chopped
1/4 cup sweet peppers, chopped
1/4 cup mushrooms, chopped
1/4 cup broccoli, chopped
1 cup mozzarella cheese, shredded
1 teaspoon Clearly Organic Basil
1/2 teaspoon Clearly Organic Parsley
1 cup Clearly Organic Marinara Sauce
1/4 cup Parmesan cheese, shredded
Preheat oven to 400 degrees. Clean potatoes throughly then pat to dry. Prick potatoes with a fork and rub with a light coating of olive oil. Place on a baking sheet and bake for 50-60 minutes or until tender. While potatoes are cooking sauté vegetables in 1 Tablespoon of Clearly Organic Olive Oil. Sauté for 8 minutes then place veggies in a mixing bowl. Remove potatoes from oven and split in half lengthwise. Let cool for a minute then scoop out the inside of each half and place flesh in the mixing bowl with cooked veggies. Add seasoning and 1 cup mozzarella cheese and gently stir. Spoon marinara sauce into each potato half. Then top with potato and veggie mixture. Sprinkle Parmesan cheese on top of each potato then rebake for about 15 minutes to heat through.
Recently we received an online question from customer Maureen N. Her question was in regards to rice syrup. She was wondering what rice syrup is, and if a recipe calls for rice syrup what is a proper substitute if you don’t have this product? Thanks for your question Maureen, we’re happy to provide some clarity on this food.
Rice syrup or brown rice syrup are sweeteners often used in packaged foods. It is made by breaking down the starches and simple sugars in rice. When the simple sugars are separated out they are in a liquid form called maltose which is then boiled down into a syrup. Rice syrup tends to be less sweet than sugar and a little more nutty in flavor. When substituting rice syrup in a recipe it’s best to trade it out with another nectar-like sweetener such as agave nectar, corn syrup, maple syrup or honey.
1 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Clearly Organic Cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 Clearly Organic Eggs
1 (15oz) can pumpkin purée
1/2 cup Clearly Organic Sunflower Oil
1/2 cup Clearly Organic Honey
2 teaspoons Clearly Organic Vanilla
3/4 cup dark chocolate chunks
Preheat oven to 350 degrees. Grease a loaf pan with Clearly Organic cooking spray and set aside. In a mixing bowl add whole wheat flour, all purpose flour, baking powder, baking soda, spices and salt. Stir gently to distribute. In a separate mixing bowl whisk together eggs, pumpkin purée, oil, honey and vanilla. Add dry ingredients to the wet and stir to evenly distribute. Add chocolate chunks and stir until combined. Spread mixture into greased loaf pan and drizzle a little honey on top. Bake in preheated oven until the middle springs back when touched. About 45-50 minutes. Let bread cool completely in pan.
2 cups fresh sweet corn off the cob
2 cups cherry tomatoes, halved
1 cup cucumber, finely chopped
1/3 cup fresh basil, finely chopped
3 Tablespoons Clearly Organic Olive Oil
2 teaspoons lime juice
1 teaspoon Clearly Organic Sugar
1/2 teaspoon kosher salt
1/4 teaspoon Clearly Organic Black Pepper
Cut corn kernels off the cob and sauté in a skillet for 5 to 8 minutes or until kernels are a vibrant color and soft to touch. Let cool. While kernels are cooling combine basil, oil, lime juice, sugar, salt and pepper in a small bowl and whisk vigorously until well combined. In a large salad bowl combine corn, cherry tomatoes and cucumber. Pour dressing over the top and toss to coat. Refrigerate until ready to serve.
Recently Clearly Organic customer Kathleen W wrote in to ask about organic smoothies. She requested more information on good protein sources for our favorite smoothie combinations. Thanks for your question Kathleen. We hope this blog post provides a little guidance for your next smoothie making endeavor.
Making the perfect smoothie requires the right ratio of produce, protein and healthy fats. When you’re making a smoothie that will serve one here is a good guide.
*1 cup of your favorite fruit. Fresh or frozen. If you use frozen you likely won’t need to add ice.
*3/4 cup of liquid. Milk, almond milk, coconut water and yogurt are great options. I think it’s wise to skip or limit fruit juices because it adds a lot of extra sugar and calories.
*1 Tablespoon of healthy fats. Such as avocado, chia seeds, milled flax seeds and nuts add nice texture and nutrition to a smoothie.
*extra boost of vitamins and minerals – add a handful of greens such spinach or chopped kale. Other boosters can be a small scoop of protein powder or a few tablespoons oats can add extra fiber.
This beautiful vegetable offers a wide variety of health benefits due to its rich mineral and antioxidant content. Beets can range in color from red to purple even yellow and orange. No matter what the pigment of this vegetable it packs a powerful nutrient punch. Beets can help fight cancer, heart disease, inflammation and stimulate brain functioning.
When you are picking a bundle of beets up at the store or farmers market look for beets that are firm, smooth, brightly colored and attached to their original fresh green leaves. Beets can be roasted, steamed or even grated and eaten raw over a salad. Almost every part of the beet can be enjoyed, the bulb, the stem and the greens. The only part that needs to be discarded is the thin stem on the bottom of the bulb. Beets can stay fresh in the fringe for 2-3 weeks if the greens are removed. Beets are one of mother natures most nutritious foods. Watch the Clearly Organic blog for more recipes featuring beets.
2 zucchini (about 8 inches long)
1/2 lb Italian sausage
1/2 cup onion, chopped
1/2 cup carrot, chopped
2 Tablespoons Clearly Organic Sunflower Oil
Salt and pepper to taste
1/4 cup cherry tomatoes, halved
2 oz cream cheese
1/4 cup Clearly Organic Marinara Sauce
1/2 cup mozzarella cheese, shredded
2 Tablespoons fresh basil, chopped
Trim the ends off the zucchini and cut in half lengthwise. Scoop out pulp leaving about a 1/2 inch in the shell. Save pulp for sautéing with vegetables. Place zucchini boats on a baking sheet and lightly sprinkle with sunflower oil and salt & pepper. Use hands to evenly coat zucchini with oil and seasoning.
Preheat oven to 350 degrees. In a skillet add chopped pulp, onion, carrot, sunflower oil and salt & pepper. Sauté over medium heat while stirring for about 5 minutes. Add Italian sausage continue cooking for 5-8 minutes until sausage is browned and onions are translucent. Add cream cheese and stir to evenly distribute. Remove mixture from heat. Let cool for a 5 minutes then load zucchini boats. Top each boat with marina sauce and mozzarella cheese. Bake in preheated oven for 25 minutes. Then turn on broil and broil for an additional 5 minutes. Let cool for 5 minutes then top with fresh basil before serving.
This healthy fruit pizza recipe is made with all natural organic ingredients. The crust is an oatmeal based dough and the creamy topping is Greek yogurt mixed with whipped cream cheese and honey. It makes for a wholesome treat or snack.
1 cup organic flour
1/3 cup Clearly Organic Brown Sugar
3/4 cup Clearly Organic Old Fashioned Oats
1 teaspoon Clearly Organic Cinnamon
1 teaspoon baking powder
1 teaspoon Clearly Organic Vanilla
1/3 cup Clearly Organic Coconut Oil (melted)
1 cup Greek Yogurt
4 oz whipped cream cheese
2 Tablespoons Clearly Organic Honey
Fruit Topping of your choice. Berries, peaches, banana and kiwi work great.
Preheat oven to 350 degrees. Line a pizza pan with parchment paper. Add dry ingredients (first 5 ingredients) to a mixing bowl. Stir to evenly distribute. Whisk together egg, vanilla and melted oil. Add wet ingredients to dry and stir to evenly distribute. Then place dough onto the pizza pan and press dough into a circle. Bake for 10 minutes in preheated oven or until dough is golden brown. While dough is cooking combine yogurt, whipped cream cheese and honey. When crust is golden brown remove from oven and let cool completely, about 1 hour. Then top with cream cheese mixture and fresh fruit.
No matter what kind of meal plan someone follows they likely won’t see results unless they enjoy foods in the right portion size. Controlling portions is much easier said than done. The most logical way to keep portions in check is to weigh and measure your food. However, that’s tedious and pretty unsustainable for most people. Here are two simple tips to control your portion sizes.
This refreshing summer salad is perfect for your next picnic or barbecue. It’s easy to make and loaded with flavor.
4 cups watermelon, cubed
1 cup yellow and red cherry tomatoes, halved
1/4 cup basil leaves, finely chopped
2 oz goat cheese, chunked
2 Tablespoons Clearly Organic Balsamic Vinegar
Add watermelon, tomatoes and basil to a salad bowl. Gently toss. Just before serving top with goat cheese chunks and balsamic vinegar. Best when served chilled.