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.
It feels a little strange using beans as a base for a dessert, but these protein and fiber rich brownies pack a major fudgy delicious punch!
1 can Clearly Organic Garbanzo Beans (15oz), drained and rinsed
2 Clearly Organic Eggs
1/2 cup dark chocolate cocoa powder
1/3 cup Clearly Organic Sugar
1/4 cup Clearly Organic Raw Honey
4 Tablespoons Clearly Organic Coconut Oil
1 teaspoon baking powder
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper. Add all of the ingredients to a blender except chocolate chips. Purée contents until completely smooth. This will take a few minutes. Then transfer batter to a bowl and stir in chocolate chips. Pour batter into parchment lined baking dish and top with a few additional chocolate chips if desired. Bake for 30-35 minutes or until a tooth pick inserted comes out clean. Allow brownies to cool completely before cutting, about 20 minutes.
Technically this is frozen yogurt, but the frozen bananas and plain Greek yogurt blend so well with the berries that this tastes like creamy ice cream!
4 cups frozen fresh strawberries, chopped
2 frozen bananas, sliced
1 cup plain Greek yogurt
3 Tablespoons Clearly Organic Honey
Take frozen berries and bananas from the freezer and let them sit at room temperature for 3 minutes. Place all the ingredients in a food processor and blend for 2 minutes. Scrap sides with spatula then continue blending for 2 to 3 more minutes. If you enjoy a soft serve ice cream texture then serve your strawberries and cream right away. If you like a harder ice cream consistency place contents in a freezer friendly container and freeze for an hour.
‘Tis the season for all things blueberry. If you love berries July is your golden month where almost all forms of berry are ripe and delicious. Blueberries are at their peak of freshness around July 4th, so get ready to start seeing blueberries popping into recipes at every turn. My favorite way to enjoy blueberries is by eating them fresh out of the carton as a snack, but if you like baking with berries here are a few great ways to incorporate this seasonal fruit into healthy treats.
Blueberry Chia Seed Muffins
Lemon Blueberry Oatmeal Bread
Watch for more delicious blueberry recipes this month!
When you’re asked to bring an appetizer or specifically a vegetable tray to your next gathering considering adding in a few different bright colored veggies. A typically line up for snack veggies is carrots, celery, cherries tomatoes and broccoli. While these are very nutritious and a great options for a snack, there are also some other colorful foods you could add to the selection.
*Consider thinly sliced beets. Spring beets come in many different varieties. When you cut a raw beet in thin pieces it can provide a crunchy option for dips and hummus.
*Jicama is a slightly sweet unique vegetable that has a celery like consistency.
*Heirloom cherry tomatoes are a great summer option. They come in different shapes and multiple colors to liven up a vegetable platter.
*Asparagus often gets over looked when it comes to veggies that can be eaten raw. However thin asparagus stalks are a perfect anytime snack choice.
*Endive leaves are a delightful crunchy option for creamy dips and scooping guacamole.
Don’t limit yourself to a store bought veggie tray. Selecting your own produce allows your offering to be more nutritious, colorful and fresh.
1/2 cup plain Greek yogurt
1/4 cup buttermilk
4 Tablespoons mayonnaise
1/4 cup fresh cilantro, chopped
4 green onions, chopped
2 cloves garlic, chopped
2 teaspoons jalapeño, seeded and chopped
1/2 teaspoon salt
1/2 teaspoon Clearly Organic Ground Pepper
1 cup carrot, grated
1 cup red pepper, chopped
4 cups green cabbage, finely chopped
1/4 cup sunflower seeds
In a blender or food processor add yogurt, buttermilk, mayonnaise, cilantro, 2 green onions, garlic, jalapeños, salt and pepper. Blend until smooth and creamy. Place chopped green cabbage, grated carrot and red pepper in a salad bowl then top with dressing and toss to combine. Just before serving stir in sunflower seeds. Then garnish with extra green onions and a few cilantro leaves.
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.
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.
Be watching the Clearly Organic Blog for sweet treat recipes using plant based ingredients like organic beans.
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
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.
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.
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.