Dietitians Dish – July 29, 2019

Nothing says summer quite like the sweet, juicy flavors of stone fruits…

These are fruits with a pit (large hard seed) inside. Whether you prefer peaches, plums, nectarines, apricots or cherries — buy and eat them quickly when they’re in season because they don’t store as well as heartier fruits like apples and pears.

Peaches, plums, nectarines, apricots and cherries

RIPEN at room temperature, with stem-end down.

STORE in the fridge for 2-3 days, once they’re ripe. (Refrigerating unripe fruit may cause wrinkled skin and a mealy texture.)

Adding stone fruit (or any seasonal fruits that may be on sale) to a dessert pizza is a delicious way to give your body the nutrients it needs. Plus, fruit helps you to stay better hydrated. Remember to add fruit in a rainbow of colors for the greatest nutrient boost! That same tip holds true when you’re adding veggies to a savory pizza – top it with a rainbow of color!

Dessert Fruit Pizza

Ingredients:

1/3 cup cream cheese, softened
1/3 cup Galbani® ricotta cheese
1/4 cup toasted pecan pieces
2 Tbsps. packed light brown sugar
1 pizza dough ball (9 ounces), thawed if necessary
1 kiwi, peeled & chopped
1 small peach, pitted & chopped
1/3 cup hulled & quartered strawberries

1/4 cup blueberries
1 Tbsp. honey
2 tsps. chopped fresh mint

Directions:

Preheat oven to 450°. Spray rimmed baking pan with nonstick cooking spray.
Roll dough into a 14-inch long oval; transfer to prepared pan. With fork, poke dough several times to vent. Bake 12 minutes or until crust is lightly browned; reduce temperature to 350°.
In small bowl, whisk cheeses, pecans and brown sugar.
Leaving a 1/2-inch border, spread crust with cheese mixture; top with kiwi, peach, strawberries and blueberries. Bake pizza 5 minutes or until edges are golden brown. Cut pizza into 8 slices; drizzle with honey and sprinkle with mint.

Dietitians Dish – July 22, 2019
Sensational Summer Suppers

On a hot summer day, who wants to heat up their kitchen making dinner? It is possible to enjoy fresh summer options with little or no cooking. Turkey cutlets are a versatile option that will help you get in and out of the kitchen quickly. Because of their thinness, they cook as fast (or faster) than ground meat. Turkey cutlets have less fat but the same versatility as ground meat, so you can’t go wrong!

Grill – Preheat grill to medium- high. Cook cutlets on a greased grill grate for 2-3 minutes on each side. Always cook until well done.*

Pan Fry – Toss with olive oil and seasonings. Heat a large skillet over medium-high heat. Add cutlets and cook for 4-6 minutes, turning frequently.*

Simple Meal Ideas

Serve cutlets whole with your favorite sides.
Slice cooked turkey cutlets into strips or cubes; swap them into meals in place of ground meats

Add them to a bag of salad greens.
Top a pasta dish.
Include in a stir-fry.

Serve them in a soft or hard shell with your favorite taco toppings.
Create a lettuce wrap with “Mediterranean” toppings.

Pecan Crusted Turkey Cutlets

Ingredients:

3/4 cup chopped pecans
1/2 cup grated Romano cheese
1/2 teaspoon seasoned salt
1/2 teaspoon Italian Seasoning
1 package turkey breast cutlets
1 tablespoon olive or canola oil

Directions:

Place pecans in a food processor; cover and process until ground.
Combine the pecans, cheese, seasoned salt and Italian seasoning in a shallow bowl. Press the turkey cutlets into a pecan mixture to coat.
Heat oil in a large skillet over medium heat; add the cutlets and cook for 3 – 4 minutes on each side.*

*NOTE: Cutlets should cook to an internal temperature of 165º F.

Dietitians Dish – July 15, 2019
Enjoy a BLUE summer!

What goes good with blue skies and a refreshing pool day? BLUEBERRIES! They make a refreshing, portable snack or addition to a meal. Add them into your day in a variety of ways. With the nutrients and convenience (just rinse and eat) – you can’t go wrong fueling up for all your summer activities with blueberries!

Good things come in small packages:

1 cup serving (size of a fist)
80 calories
Anthocyanin (gives their blue color) may help reduce inflammation within the body
Naturally fat-free and low in sodium

4 essential nutrients which help the body

Fiber – protects heart health, feeling full, digestive regularity, & cholesterol control
Vitamin C – boosts immunity & improves capillary blood flow
Vitamin K – regulates blood clotting
Manganese – converts nutrients into energy & helps bone development

If you’re looking for quick breakfast or snack options while the kids are out of school or to take on your next road trip, try these delicious make-ahead options adapted from BlueberryCouncil.org.

Blueberry Protein Muffins

Ingredients:

1 banana, mashed
1 cup cooked quinoa
1/4 cup vanilla Greek yogurt
1/4 cup almond butter
1 cup fresh blueberries

Directions:

Preheat oven to 375˚F. Spray 6 muffin cups with cooking spray. In large bowl, stir together banana, quinoa, yogurt and almond butter until blended. Fold in blueberries.
Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until golden brown and set in center. Let cool completely.

Blueberry Fruit Leathers

Ingredients:

2 cups fresh blueberries
2 Tbsps. lemon juice
2 Tbsps. maple syrup
1 Tbsp. water
1 tsp. orange zest

Directions:

Preheat oven to 225˚F. In blender, purée all ingredients until smooth. Pour evenly onto parchment paper–lined baking sheet. Spread into thin layer, about 1/8-inch thick.
Bake for 6-8 hours or until mixture is no longer tacky in the middle and leather is slightly translucent and darkened in color. (If outer edges of fruit leather darken before center is dried fully, reduce temperature to 200˚F and continue baking).
Let cool completely. Cut into 1-inch long strips. Roll up in parchment paper strips if desired. Refrigerate in airtight container for up to 2 weeks.

Dietitians Dish – July 08, 2019
Cool Off with Sweet Treats Naturally

With the heat of summer upon us, frozen treats are a great way to cool off. But with all the talk about added sugars contributing to health problems, it’s important to indulge with better-for-you options.

Bananas are versatile, naturally-sweet and available year-round. Too often they get bad-mouthed as being high in sugar, while their nutritional benefits are overlooked.

But, the benefits abound…

Pre-exercise carb loading
Post-exercise refueling – carbs (energy) and potassium
Hydration – 75% water content
Heart helper – saturated fat, cholesterol and sodium free

Bananas’ good source of these nutrients helps in the following ways:

Fiber – aids digestion & blood sugar control
Potassium – helps regulate blood pressure & heart health
Vitamin C – helps boost immunity
Vitamin B6 – stabilizes mood / may prevent memory decline & aids metabolism
Manganese – boosts collagen to protect skin health

Basic Banana Swirl

Ingredients:

4 ripe bananas

Directions:

Slice bananas into 1/2-inch pieces and place on a baking tray in a single layer. Freeze for 2 hours.
Remove from the freezer and place in a food processor or high-powered blender.
Pulse to break up the banana slices, then puree until creamy. Scrape the bowl as needed and continue pureeing until creamy and smooth.
Serve immediately for a soft-serve consistency. Freeze in a container for hard ice cream consistency. Sit for about 5 minutes for easier scooping.

Flavor Fusions:

Strawberry Banana – Add frozen strawberry slices to the pureeing process.

Banana Cocoa-Nut – Add 1/4 cup of nut butter and 1/4 cup of cocoa powder to the frozen sliced bananas; then pulse, scrape and puree as above. If using a food processor, add a little bit of milk (any type) to help it puree.

Dietitians Dish – July 1, 2019

Go Beyond Meatless Monday – with Walnut-ty Wednesday!

Plant-based eating doesn’t mean following a meat-free diet (like vegetarian or vegan). The easiest way to start making the change is to swap in plant proteins for animal proteins.

Start Simple…

Replace some ground meat with chopped walnuts
Add to oatmeal or on salad as a topper
Try them in a trail mix
Finely chop and use as a coating for salmon or chicken
Mix into a bean-based burger or stir-fry

Common options include:

Kidney or garbanzo beans
Lentils
Walnuts
Seeds
Edamame or tofu (soy options)

California Walnut Omega Burgers

Ingredients:

2 cups walnuts, toasted
1 cup garbanzo beans, rinsed and drained
1/2 cup cooked quinoa
1/4 cup panko bread crumbs
2 Tbsps. chia seeds, ground
2 Tbsps. apple cider vinegar
2 Tbsps. olive oil, divided
1/2 tsp. ground cumin
2 eggs
2 cloves garlic
Salt and pepper to taste
1/2 cup finely chopped walnuts

Directions:

Combine walnuts, beans, quinoa, bread crumbs, chia seeds, vinegar, 1 Tbsp. oil, cumin, eggs and garlic in food processor. Pulse to finely chop ingredients and season with salt and pepper.
Using wet hands, shape mixture into 6 patties. Lightly press finely chopped walnuts onto both sides.
Heat remaining oil in a very large nonstick skillet over medium heat. Cook patties for 3 to 4 minutes on each side or until golden brown, adding additional oil to skillet after turning if necessary.
Serve on toasted whole grain buns or ciabatta rolls with lettuce, tomato and onion and any other desired condiments.

Walnut “Meat”

Ingredients:

2 cups California walnuts
1/2 cup yellow onion, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, shredded

1/4 cup olive oil
2 Tbsps. white wine vinegar
1-1/2 tsps. paprika
1-1/2 tsps. dried thyme
1 tsp. dried marjoram

3/4 tsp. sea salt
1/2 tsp. black pepper
4 cloves garlic, minced
1 cup cannellini beans, rinsed and drained

Directions:

Place all ingredients in a food processor and pulse to chop into desired texture.
Use it as a substitute for ground meat in recipes.

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