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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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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.

Honey Lime Fruit Salad

This colorful fruit salad is a refreshing addition to any meal. It goes great as a side dish for your next picnic or it can add a nutritional boost to your breakfast.

 

1 lb fresh strawberries, sliced

1 lb fresh pineapple, cut in chunks

1 cup fresh blueberries

1/2 cup fresh blackberries

1 cup red grapes, halved

3 kiwis, peeled and diced

1 (15oz) can mandarin oranges in juice, well drained

 

Honey Lime Dressing:

1/4 cup Clearly Organic Honey

2 teaspoons lime zest

1 Tablespoon lime juice

 

Add fruit to a large mixing bowl. In a separate small bowl whisk together honey, lime zest and lime juice. Just before serving pour lime juice mixture over the fruit and gently toss until evenly distributed.

Variations: This fruit salad can be made with a variety of fruits. Bananas, raspberries, mangos and melons can also be a great addition.

Honey Lime Fruit Salad

Honey Lime Fruit Salad

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No-Bake Energy Bites

These protein packed bites are a great option for a quick wholesome snack. You can even choose to make them with all organic ingredients. I love an energy bite paired with a banana slice, it makes a perfect sweet treat and mid afternoon boost.

1 1/2 cups Clearly Organic Old Fashioned Oats

1/2 cup whey protein powder (optional)

1 teaspoon Clearly Organic Cinnamon

1 Tablespoon chia seeds

1/2 cup Clearly Organic Almond Butter (or any natural nut butter)

3 Tablespoons Clearly Organic Honey or Agave Sweetener

1 Tablespoon Clearly Organic Vanilla

1/4 cup Clearly Organic Raisins

3 Tablespoons mini chocolate chips

2-4 Tablespoons liquid (water, almond or coconut milk)

Add oats, protein powder, cinnamon and chia seeds to a mixing bowl. Stir, then add nut butter, honey and vanilla. Stir to combine. Place raisins and mini chocolate chips into the mixture. Add liquid 1 Tablespoon at a time stirring as you go, you may want to use your hands to mix well. Combine until all ingredients start to stick together in a large ball. Then using your hands shape the mixture into small bite size pieces. Mixture should make about 20 energy bites. Place energy bites on a plate or in an air tight container. Store covered in the fridge for 30 minutes before  serving. The energy bites can last up to 3 weeks if stored in a covered container in the refrigerator.

No-bake energy bites ingredients

No-bake Energy Bites

No-bake Energy Bites with bananas

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Summer Snacks

During the warm summer months it’s natural for your body to start craving fresh new meal options. The last thing you want to do on a hot summer day is spend time in an over heated kitchen. Summer months can also lead to more snacking, because the seasonal fare tends to be more water based and light. So, here are some delicious, easy summer snack ideas.

  1. Frozen red grapes and banana slices. These two fruits honestly taste like popsicles when they are enjoyed frozen. You can freeze a ripe (but not over ripe) banana whole with the peel on, or slice in advance and place in a sealed container. Red grapes simply need to be washed, patted dry with a paper towel then placed in a ziplock bag in the freezer. These are great alternatives to sugary desserts, especially for kids!
  2. Cottage cheese and berries. A half cup of cottage cheese goes great mixed with a 1\2 cup of fresh strawberries, blueberries, blackberries and even pineapple!
  3. Avocado toast. Summer is prime time for avocado. 1/2 an avocado sliced on toasted sprouted grain bread is an excellent way to refresh in the summer.
  4. Cantaloupe and prosciutto. A perfect happy hour snack! Cut a cantaloupe into chunks then wrap a thin slice of prosciutto around a piece. It’s a great blend of natural carbohydrate with protein.
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Strawberry Shortcake

1 pound strawberries, stemmed and sliced

3 Tablespoons Clearly Organic Sugar

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 Tablespoons Clearly Organic Sugar

1 teaspoon salt

1/2 cup Clearly Organic Vanilla Almond Milk

1/2 cup plain Greek yogurt

1/2 cup heavy cream

 

Whipped Cream:

1 cup heavy cream, chilled

3 Tablespoons Clearly Organic Sugar

1 1/2 teaspoons Clearly Organic Vanilla

1 teaspoon grated lemon or lime zest

 

Mix berries with 3 Tablespoons sugar so juices can develop. Set in refrigerator for 30 minutes. Preheat oven to 400 degrees. Sift together flour, baking powder, baking soda, 2 Tablespoons sugar and salt. In a small bowl whisk together almond milk, Greek yogurt and heavy cream. Then pour liquid in with the flour mixture and stir until just combined. Place mixture in a greased 8×8 square pan or make biscuit size short cakes on a cookie sheet. Bake 15-20 minutes or until golden. While shortcake is baking make whipped cream. Using an electric mixer beat heavy cream, sugar, vanilla and zest until soft peaks form. This will take about 90 seconds to 2 minutes. Keep whipped cream chilled in the refrigerator until ready to use.

Remove short cake from the oven and let cool completely, about 15 minutes. Split cake pieces or biscuits in half horizontally. Spoon some of the berries with juice onto each shortcake bottom. Top with a generous dollop of cream and then add the short cake top. Spoon more berries over the top if desired.

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake


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Homemade Granola

3 cups Clearly Organic Old Fashioned Oats
3 Tablespoons packed brown sugar
2 teaspoons Clearly Organic Cinnamon
1/4 teaspoon salt
1/2 cup walnuts or almonds
1/4 cup Clearly Organic Honey
1/4 cup oil (grapeseed, coconut or canola)
2 teaspoons Clearly Organic Vanilla
1/2 cup Clearly Organic Raisins

Preheat oven to 300 degrees. Coat a large rimmed cookie sheet with Clearly Organic nonstick spray. Add oats, brown sugar, cinnamon, salt and nuts to a large mixing bowl. In a smaller bowl mix together honey, vanilla and oil. Pour liquid ingredients over the top of the oat mixture and stir with a rubber spatula until well distributed. Spread the mixture in an even layer on the rimmed baking sheet. Bake for 15 minutes, then remove pan from oven to stir. Redistribute ingredients in a thin layer and continue baking for an additional 10-15 minutes or until lightly golden brown. Remove from oven and let cool completely on pan. About 20 minutes. Add dried fruit and stir. Store granola in an airtight container for up to 2 weeks.

Homemade Granola

Homemade Granola

Homemade Granola

Homemade Granola

Homemade Granola

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Grilling Fish

The lingering smell of cooking on the grill is one of my favorite signs of summer. There is a classic lineup of foods that we consider grill items. Hamburgers, hotdogs, steak and brats belong on any grill during the summer months. Another delicious and nutritious item for the grill is seafood. However, fish can scare off the novice grill master because of its tendency to stick to the grates or overcook. Here are some tips to avoid both of these common issues.

 

  1. Make sure your grill is clean and well oiled before you begin. Clean off the grill grates with a wire brush before and after cooking fish. Before starting your grill brush the grates with olive oil using a rag dipped in oil to ensure that its well coated.
  2. The best cuts of fish for the grill are a 1 inch thick piece of salmon, arctic char, swordfish or halibut. Large shrimp (or prawns) go great on the grill as well, smaller shrimp can also be placed on a kebab stick and grilled. This will prevent the smaller shrimp from falling in between the grates. Some fish like flounder and tilapia may be to thin to place directly on the grill, so place them in a greased foil basket.
  3. Since fish is more delicate than your typical grill meat its best to grill the fish first then brush on your marinade. The flesh can break down and possibly fall apart if marinated first. A post grill marinade will keep the texture intact and still deliver loads of flavor.
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Rhubarb

This red stalked vegetable is often thought of as a “pie plant,” and it does make a delicious tart pie filling. However, rhubarb is compatible with a lot of foods. Therefore it can be added to a vast array of dishes. Rhubarb blends well in all kinds of desserts, plus the tart characteristic of the vegetable make it a great addition to savory meals. Most recipes involving the vegetable require cooking or soaking the stalks in honey, this helps cut the naturally sour nature of the plant to make it a delectable balance of sweet and tart.

Peak season for rhubarb is April – June. When shopping for the vegetable at your local grocery store look for thin, red, crisp stalks. Rhubarb keeps well, wrapped in plastic, in the refrigerator for up to a week. Next time you’re trying to dig up a new recipe for a get together try incorporating rhubarb. From cakes, crisps and pies to chutney, sangria and salad this vegetables adds a lively unique flavor to any dish.

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Easy Roasted Plantains

2 yellow and black plantains, peeled and sliced

2 Tablespoons Clearly Organic Olive Oil

Seasoning of your choice for sprinkling over the plantains. Cinnamon for a sweet option or salt & pepper for a savory side dish. Paprika, garlic and/or Adobe seasoning also go well sprinkled over the sliced plantains.

Preheat oven to 425 degrees. Slice the ends off of the plantains. Using the tip of your knife make an incision down the length of the plantain. Then peel back the skin down the length of the incision, the rest of the skin should peel off easily. Slice plantain diagonally about 1/2 inch thick or cut in the shape of thick french fries. Place plantain pieces in a mixing bowl and add desired spices. Arrange in a single layer on a greased cookie sheet. Bake for 13 minutes, then flip each plantain slice over and bake for an additional 13 minutes or until each slice is golden.

Easy Roasted Plantains

Easy Roasted Plantains

Easy Roasted Plantains

Easy Roasted Plantains

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Pink Grapefruit Salad With Sweet Maple Dressing

4 cups baby arugula

1 grapefruit, peeled and segmented

1/4 cup Clearly Organic Pure Maple Syrup

2 Tablespoons Clearly Organic Vanilla Extract

1/4 cup Clearly Organic Olive Oil

1/4 cup Clearly Organic Balsamic Vinegar

2 Tablespoons roasted walnuts

Place washed arugula in a salad bowl. In a small mixing bowl add pure maple syrup, vanilla, olive oil and balsamic vinegar. Whisk all three ingredients until well emulsified. Just before serving add grapefruit segments and toasted walnuts to the salad bowl. Drizzle dressing over the top and toss until evenly distributed.

Pink Grapefruit Salad With Sweet Maple Dressing

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Summer Barley Salad

1 cup cooked barley

3 cups baby spinach or spring mix leafy greens

3/4 cup Clearly Organic Corn

1/2 cup tomato, chopped

1 cup cooked rotisserie chicken, shredded

3/4 cup alfalfa sprouts or pea shoots

3 Tablespoons fresh squeezed lemon juice

2 Tablespoons Clearly Organic Olive Oil

Salt and pepper to taste

Clearly Organic Black Bean Salsa, for garnish and additional salad dressing

Add first 6 ingredients to a mixing bowl. Squeeze lemon into a small mixing bowl then add olive oil. Whisk the two ingredients then drizzle over the top of the salad. Toss all ingredients until evenly distributed. Season with salt & pepper to taste. When serving the salad top with Clearly Organic Black Bean Salsa and serve with Clearly Organic Corn Chips.

Summer Barley Salad

Summer Barley Salad

Summer Barley Salad

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