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.
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.
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.
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.
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.
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!
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.
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.
Want to make drinking water a little more exciting? I know I do. Water is an essential part of life that we need every single day. It is a pure and healthy form of hydration, but plain water can be a little boring sometimes. So why not try infusing your next glass of water with fruit or fresh herbs.
The most common and easiest way to add a twist to your water is by adding citrus. Lemons, limes and oranges add flavor and vitamin C. Cucumber and mint are also a delightful and refreshing combination. By drinking water with natural sweetness, like fruit, you can reduce the urge to drink soda and other sugary beverages.
For optimal performance our bodies requires a minimum of 8 cups of water per day. But we all stand to benefit from more H2O if we live in a warm climate or if we’re physically active. Infusing water can be done by the glass for a single serve portion or it can be made in a pitcher. When friends and family are coming over I like to fill my large clear glass pitcher with various types of infused water each time we are having a celebration. From strawberry tangerine to rosemary grapefruit, and lemon cucumber – have fun trying different varieties of naturally flavored water.
Tangerine and blackberry infused water
This meat and vegetable based pasta salad is a perfect meal for a picnic. It’s easy to pack up in a basket or toss in your travel backpack and enjoy anywhere.
1 cup cooked Clearly Organic Whole Wheat Rotini
1 cup cooked chicken, cubed
1 cup cooked Italian sausage chunks
1 cup red, green and/or yellow pepper chunks
1 cup broccoli florets, cut into small pieces
1 cup canned artichokes, drained and sliced
1/2 cup black olive slices
1/2 cup Colby cheese cut into small chunks
1 cup Clearly Organic Italian dressing
Cook whole rotini noodles according to package. Place cooked noodles into a medium size mixing bowl. Cut cooked chicken and Italian sausage into chunks and place in mixing bowl with the noodles and stir. Chop peppers and broccoli and add to meat in mixing bowl. Drain canned artichokes and olives. Slice olives and artichokes and add to mixing bowl. Add Clearly Organic Italian dressing and toss mixture. Just before serving, chunk cheese and add to salad.
Variations: This can be a vegetarian dish. Simply omit the chicken and sausage and add extra broccoli and peppers.
1 (5 oz) pkg organic mixed field greens
1 (6 oz) pkg raspberries, rinsed and pat dry
1/2 cup walnuts, toasted or candied
1/4 cup goat cheese, crumbled
1 avocado, cubed
1 thinly sliced green onion
1/2 cup Clearly Organic Raspberry Vinaigrette salad dressing
Place Mixed field greens in a salad bowl. Top with raspberries, walnuts, goat cheese, avocado and green onion. If desired mix salad dressing in with the mixture and toss, or serve salad dressing on the side. This salad also tastes great topped with grilled chicken.