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.
1 large collard green leaf
2 Tablespoons Hummus
1/2 cup rotisserie chicken, shredded or sliced
1 slice of cooked bacon
1 slice of tomato
10 julienned carrot sticks
Prepare your collard green leaf. I like doing several at a time and then I store them in the refrigerator for up to a week. Wash and pat dry the collard leaves using paper towel or a clean dry kitchen towel. Lay the leaf flat on a cutting board and trim off some of the excess thick stem. Prepare a large sauté pan with boiling water and a mixing bowl with ice water. Blanch the leaf by placing it in boiling water for 30 seconds. Then immediately transfer the leaf to an ice bath for 30 seconds. Lay the greens out on a clean dry towel and pat dry. Place hummus, tomato, carrots, chicken and bacon on the leaf then tuck in the sides and roll the leaf up like a burrito. Slice the wrap diagonally to highlight the colorful contents. Store extra collard green leaves in an airtight plastic bag in the frig for up to 7 days.
What is it about the salty crunchy goodness of bacon? It has a way of taking a sandwich up a notch and turning a simple salad into a meal. These days bacon always manages to land itself on many popular fad diet meal plans. Likely because most people don’t want to cut back on bacon. Most of us want to find more reasons to add bacon to a recipe.
Bacon has gotten a bad reputation over the years, but recently many health professionals have changed their tone. One average slice of bacon has about 45 calories, 3 grams of fat and 3 grams of protein. The natural fat and protein content of bacon is what makes it so filling and satisfying. Furthermore, bacon doesn’t contain trans fat (the cholesterol raising bad fat) it contains mono and poly unsaturated fats along with beneficial omega 3 fatty acids. So next time you are wanting a little more flavor and crunch to your meal don’t feel bad about adding a slice or two of bacon.
This is a summer twist on a classic comfort food.
1 cup whole wheat flour
1/2 cup Clearly Organic Old Fashioned Oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Clearly Organic Brown Sugar
3 ripe bananas
3/4 cup plain Greek yogurt
1 cup diced fresh strawberries
Preheat oven to 375 degrees. Grease a bread pan with Clearly Organic cooking spray. Combine flour, oats, baking powder and salt. In a separate bowl mash bananas with a masher or a fork until they are liquid like, then add eggs, brown sugar and yogurt to the mashed bananas and mix thoroughly. Pour the wet ingredients into the dry and mix until just combined. Gently fold in sliced strawberries. Pour batter into greased loaf pan then bake until the top is golden brown. About 55-60 minutes.
1 package Clearly Organic Sun-Dried Tomato Basil Quinoa
3 cups organic baby spinach
2 Tablespoons prepared basil pesto
1/4 cup fresh mozzarella cheese
1/4 cup jarred sun dried tomatoes in oil, sliced
2 Tablespoons Clearly Organic Balsamic Vinegar
Prepare quinoa according to package. When quinoa is done cooking fluff with a fork then stir in 2 Tablespoons of prepared basil pesto. Stir to combine then add 1/4 cup mozzarella cheese and continue stirring until contents are evenly distributed. Place baby spinach in a medium size salad bowl. Add half the quinoa mixture and toss. Add balsamic vinegar and sun dried tomatoes to salad mix and continue tossing. Just before serving add the remaining quinoa. Top salad with fresh basil and sun dried tomatoes, if desired.
The Summer months offer a wide variety of in-season fruit. Making it an excellent time to put together a batch of preserves or fresh fruit jam. The plentiful harvest of berries, peaches and apricots make some of the best jam and preserve creations. Cooking up a jar of jam is also easier than you might think. It just requires some patience and gentle stirring.
My favorite fruit mixture is fresh strawberry preserves. Strawberries are naturally high in pectin, a gelling agent, making them a great choice for canning. Most preserve recipes only call for fresh sliced fruit, sugar and lemon juice. Watch the blog for easy fresh fruit preserve recipes!
Making a healthy wrap just got a lot easier. Instead of using a heavy carbohydrate based tortilla for a sandwich wrap many people have found that a collard green leaf can hold together your sandwich fixings quite nice. While also adding tons of nutrients and a vibrant crunchy flavor.
To make a collard green wrap you start by giving your big collard leaf a good rinse and pat dry to make sure it’s crisp and clean. Then using a pairing knife, trim the short side of leaf and cut off some of the extra thickness from the stem. Try to make the leaf as circular as possible, this helps the sandwich ingredients stay snug inside the wrap. Then it’s best to blanch the leaf so it softens the greens and helps release the bright rich flavors of the collard green. Blanching is the process of placing the leaf in simmering water for 30-45 seconds then immediately transferring the leaf to an ice bath to halt the cooking. This leaves the leaf crunchy yet more tortilla like in its consistency. Watch the Clearly Organic blog for some colorful and delicious wraps using collard greens!
If you love enjoying your smoothie with a spoon, then you will love smoothie bowls. This recipe adds Milled Flax Seeds and Chia Seeds to make the smoothie rich in nutrients and packed with naturally sweet flavor.
1/2 cup frozen strawberries or mixed berries
1 medium size frozen banana, peeled and sliced
1 medium size mango, peeled and cubed
1 Tablespoon Clearly Organic Milled Flax Seeds
2 teaspoons Clearly Organic Chia Seeds
3/4 cup Clearly Organic Milk
Place frozen fruit, mango and seeds into a blender. Add milk last to coat ingredients. Blend until contents are smooth and creamy. Place smoothie into a bowl and top with fresh fruit and granola, if desired.
1/2 cup whole milk
3 Tablespoons dried culinary lavender
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup Clearly Organic Sugar
3 Tablespoons Clearly Organic Butter, softened
1 Clearly Organic Egg, at room temperature
2 Tablespoons heavy cream
2 cups Clearly Organic Powdered Sugar, sifted
5 Tablespoons unsalted Clearly Organic Butter, softened
One day before making cupcakes plan to infuse milk with culinary lavender. Combine milk and dried lavender in a bowl, stir to combine. Cover and refrigerate overnight. Strain dried lavender pieces from milk using a mini strainer or coffee filter. Preheat oven to 350 degrees. In a mixing bowl sift flour, baking powder and salt. Then add softened butter and sugar. Mix with the paddle attachment on low speed in a standing mixer. Mix until contents reach a sandy texture, this should only take about 30 seconds. Then continue mixing on low and slowly pour in infused milk, then add egg. Beat mixture on medium speed for 30 seconds, scrape sides then mix for 15 more seconds. Pour batter into 12 papered cupcake tins. Bake for 18-20 minutes or until tooth pick comes out clean. Cool completely before frosting.
For frosting add sifted powdered sugar to a bowl then softened butter and cream. Beat with paddle attachment for 1 minute. Scrape sides then continue mixing on high for 5 minutes or until frosting is light and fluffy.
Berries are some of natures most nutrient dense foods, so here are four reasons why you should add more of these superfoods to your diet.
2 large sweet potatoes, peeled and cubed
2 Tablespoons Clearly Organic Olive Oil
1 teaspoon Clearly Organic Ground Pepper
1 teaspoon sea salt
2 cloves garlic, crushed
1/2 cup red pepper, finely chopped
1/2 cup yellow pepper, finely chopped
1 can Clearly Organic Black Beans, drained and rinsed
1/3 cup cilantro, stemmed and chopped
3 Tablespoons fresh lemon juice
2 Tablespoons Dijon mustard
1 Tablespoon Clearly Organic Honey
2 Tablespoons Clearly Organic Olive Oil
1/2 teaspoon salt
1/4 teaspoon Clearly Organic Ground Pepper
Pinch of paprika, if desired
Preheat oven to 400 degrees and spray a pan with Clearly Organic pan spray. Add chopped sweet potatoes to a bowl, then toss with olive oil, salt and pepper. Evenly distribute then transfer sweet potatoes to a greased pan and roast in preheated oven for 40 minutes. Halfway through baking flip potatoes, so they cook evenly, and mix in the two cloves of crushed garlic. In a bowl add black beans, red & yellow pepper and cilantro. In a separate smaller bowl whisk together honey, Dijon, lemon juice, olive oil, salt, pepper and a dash of Paprika. When potatoes are done roasting combine them with the black beans, peppers and cilantro. Then pour sauce over the top of the ingredients and toss to evenly distribute. The salad can be served warm or chilled.