Warning: include_once(img/icons/icons-combined.svg): failed to open stream: No such file or directory in /home/awgadmin/public_html/clearlyorganicbrand.com/wp-content/themes/bestchoice/header.php on line 41

Warning: include_once(): Failed opening 'img/icons/icons-combined.svg' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/awgadmin/public_html/clearlyorganicbrand.com/wp-content/themes/bestchoice/header.php on line 41

Welcome to The Dietitian's Corner by Clearly Organic!

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

Clearly Organic: Ask A Dietitian
Search Button

Ask A Question

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.

Why Try Chia Seeds?

Recently we’ve highlighted two recipes, blueberry muffins and oatmeal, that have involved chia seeds. When you saw this unique ingredient on the list you might have thought to yourself-What is that? And where do I get chia seeds? These whole grain seeds have been around for thousands of years. Legend has it that chia seeds were a staple in the diet of ancient Mayans and Aztecs. In fact, the word chia is derived from the Mayan language and means “strength”.


I feel that once you try these nutrient dense seeds you will know why the ancients called them strength. These tiny seeds deliver generous amounts of fiber, protein and Omega-3’s in just a one ounce portion (1oz of chia seeds = about 2 Tablespoons). Most chia seeds are also grown organically, so they contain no GMO’s and they are naturally gluten free. You can find chia seeds at most major grocery stores. However, you might have to ask a store employee where they have them located. Most health food stores sell chia seeds from the bulk bins, so you can purchase any desired quantity.


The most common uses for chia seeds are in smoothies, baked goods or sprinkled on a salad. I prefer soaking the seeds in advance before adding them to my recipe or smoothie. Some believe soaking the seeds makes the nutrients more accessible by our digestive system. The recipes we’ve posted on our Clearly Organic blog have the soaking process in the directions. If you’ve never tried chia seeds check out our recipes and let us know what you think!


Chia Seeds
Share This Post:
Harvest Fruit Dip

8 oz Clearly Organic Cream Cheese, softened
8 oz vanilla Greek yogurt
5 Tablespoons Clearly Organic Honey
1 teaspoon Clearly Organic Cinnamon
1/2 teaspoon nutmeg

Beat cream cheese with an electric hand mixer until very smooth. Add yogurt, honey, cinnamon and nutmeg. Continue blending with hand mixture until dip is evenly distributed. Chill for 1 hour. Serve with sliced honey crisp apples and red grapes.

FullSizeRender FullSizeRender[1]
Share This Post:
Improving Your Lunch

Whether you’re packing a lunch for your child to take to school or you’re packing food for yourself at the office it’s easy to fall into the routine of bringing the same thing. Here are a few creative lunch ideas that the whole family will love.

    1. Balance is best. The most nutritious and filling lunches are ones with protein, vegetables and natural carbohydrate from foods like fruit and oats. Some of the classic convince lunch items are still great options. Apple sauce and mixed fruit cups are great ways to add a serving of natural carbohydrate to any lunch. Combine them with a string cheese or a deli meat roll-up and you have a perfect carbohydrate and protein blend.


    1. Deli meat roll-up. Take a slice of your favorite cheese and wrap a piece of deli meat around it. You can also place spinach leaves and spicy mustard in the roll-up for an extra kick. I love munster cheese and spinach wrapped with a slice of turkey. Bring two or three of these roll-ups with a piece of fruit and you’ll have a protein packed lunch.


    1. Vegetable based pasta salad. In July we had a recipe for Picnic Pasta Salad. The mix included broccoli, peppers, cheese, chicken, Italian sausage, artichoke hearts and more! This delicious blend of wholesome foods combined with Italian dressing is a great lunch selection. You can make it ahead of time, mix & match different vegetables to fit your taste and add variety.


  1. Breakfast for lunch. A hard boiled egg with oatmeal is not only a power breakfast but it can be a power lunch as well. Enjoy a hard boiled egg with overnight oats & chia seeds (recipe on blog) and you’ll have energy to make it through a long afternoon.
Share This Post:
Cinnamon Agave Scones

2 cups all purpose flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon Clearly Organic Cinnamon
5 Tablespoons cold butter
1/2 cup Clearly Organic Raisins (optional)
1 Clearly Organic Egg
1/4 cup Clearly Organic Agave Nectar
1/4 cup Clearly Organic Almond Milk

Preheat oven to 400 degrees. Add flour, baking powder, salt and cinnamon to a medium size mixing bowl. Cut 5 Tbs of cold butter into chunks and add to flour mixture. Cut in butter with a pastry blender, two knives or your hands until mixture is crumbly. Whisk together egg, agave nectar and almond milk. Combine egg mixture, raisins and flour mix. Stir until evenly combine. Form dough into disks and place on a greased baking sheet. Bake at 400 degrees for 15-18 minutes. Makes 8 to 10 scones. Serve fresh out of the oven with a teaspoon of jam.

FullSizeRender[1] FullSizeRender
FullSizeRender[2] FullSizeRender[3]
Share This Post:
Nutritionist Corner Recipe: Spiralized Sweet Potato Fries

If you don’t have a Spiralizer this recipe is equally delicious with sweet potatoes that have been cut into chunks or wedges.

2 medium size sweet potatoes
2 Tablespoons Clearly Organic Olive Oil
1 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon Clearly Organic Paprika (optional)
1 teaspoon Clearly Organic Garlic Powder (optional)

Preheat oven to 400 degrees. Spiralize two sweet potatoes. If you don’t have a Spiralizer chop sweet potatoes into rectangular pieces, about 2 inches long and 1/2 inch thickness. Place sweet potato pieces in a large mixing bowl. Add olive oil, salt pepper and desired seasoning to bowl and toss all of the ingredients until they are equally distributed. Place sweet potato mixture on a greased baking pan. Bake at 400 degree for 25 to 40 minutes, depending on the thickness of your potato. If spiralized 25 to 30 minutes is best. If sweet potato is cut in chunks 35 to 40 minutes. Fries are done when they look slightly crisp around the edges.

FullSizeRender 2 FullSizeRender[1] 2
Share This Post:
Nutritionist Corner: Picking the Perfect Melon

One of my favorite fruits is watermelon, and late summer is the perfect time to pick one up. With watermelon season also comes cantaloupe and honey dew melons. The high water and electrolyte content in each of these fruits makes them a great food to have on a hot day. When shopping for melons look for fruit that is somewhat firm and symmetrical without soft spots or bruising. Melons should have a sweet smell, and if purchasing a cut melon look for flesh that is bright in color. Melons can ripen on your kitchen counter at room temp for a few days. Once the fruit is cut or chopped store it in an air tight container, in the refrigerator, for up to three days.

Melons are a naturally sweet low calorie food. A wedge of any variety of melon offers a rich source of Vitamin A and beta-carotene. Fresh or frozen melon pieces offer an excellent alternative to sugary desserts. The juicy sweetness and refreshing nature of melon make it a perfect summer and early fall selection.

Share This Post:
Nutritionist Corner Recipe: Peanut Butter Banana Smoothie

This recipe makes one 12 fl oz portion.

1 banana, sliced
1 Tablespoon Clearly Organic Peanut Butter
1/2 cup plain Greek yogurt
1/2 cup Clearly Organic Unsweetened Vanilla Almond Milk
1 teaspoon Clearly Organic Honey (optional)
4 medium size ice cubes

Place all of the ingredients in a blender and blend until contents have reached your desired consistency. The addition of honey is optional, based on the level of sweetness you prefer.

FullSizeRender[1] FullSizeRender
Share This Post:
Nutritionist Corner Recipe: Mango Avocado Salsa

1 mango, peeled and seeded
1 red bell pepper, seeded and diced
1 Tablespoon Clearly Organic Olive Oil
1 Tablespoon white wine vinegar
1 teaspoon fresh lime juice
1 avocado, peeled, pitted and diced
1 teaspoon salt (optional)

Chop the peeled and seeded mango into small chunks. Mix together mango, red bell pepper, olive oil, vinegar and lime juice in a bowl. Fold in diced avocado and season with salt.

This chunky salsa is great with Clearly Organic Corn chips or as a topping on fish tacos!

Nutritionist Corner - Mango Avocado Salad
Share This Post:
Nutritionist Corner Recipe: Melon Mint Salad

This 3 ingredient salad is simple to make and can be enjoyed as a refreshing snack or as a side dish.

6 cups cubed watermelon
1 cup chopped fresh mint leaves
1 cup feta cheese crumbles

Chop melon and place in a serving dish. Chop mint leaves and keep in a separate bowl until ready to serve. Combine all three ingredients just before serving. If desired serve all ingredients separate so guests can combine melon, mint and feta in single serve portions as they enjoy the salad.

melon-mint-salad-1 melon-mint-salad-2
Share This Post:
Nutritionist Corner Recipe: Roasted Chickpeas

This unique Middle-eastern snack is delicious and nutritious. They are best fresh out of the oven.

1 can Clearly Organic Chickpeas
2 Tablespoons Clearly Organic Olive Oil
1 teaspoon sea salt
1/4 teaspoon garlic (optional)
1/4 teaspoon paprika (optional)

Preheat oven to 400 degrees. Empty contents of chickpea can into a strainer and thoroughly rinse beans. Place rinsed beans on paper towel lined baking pan. Pat to dry. Absorb excess water from pan with the paper towel. Discard paper towel. Add olive oil to pan with beans and stir beans on the pan to ensure all the beans are coated with oil. Roast for 30 to 35 minutes. Let beans cool on pan for 10 minutes. Place in bowl and season with sea salt and any desired spices.

Nutritionist Corner Recipe: Roasted Chickpeas Nutritionist Corner Recipe: Roasted Chickpeas
Nutritionist Corner Recipe: Roasted Chickpeas Nutritionist Corner Recipe: Roasted Chickpeas
Share This Post:


Ask The Dietitian