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April 24, 2017

Our Dietitians’ Top 10 Picks Transform into Easy Family Recipes!

We asked our Registered Dietitians to pick 10 nutritious and delicious foods that they want our shoppers to try. And, voilà, our Dietitian’s Top 10 Picks were born! We’re sharing some fun and easy recipes so you can incorporate more of these Top 10 Picks into your family’s every day eats so you can live #welleveryday .

Pick 1 & 2 – Seeds and Fruit

Blueberry Ricotta Toast

Yield: 1 serving | Prep Time: 5 minutes

Ingredients:

  • 1 slice eureka!® Saaa-Wheat!® Organic Bread
  • 1 tablespoon ricotta cheese
  • 1 teaspoon shredded coconut
  • 20 blueberries

Directions:

  1. Toast bread.
  2. Spread ricotta cheese on one side of bread.
  3. Arrange blueberries on ricotta cheese.
  4. Sprinkle coconut on top.

Grilled Peaches

Ingredients:

  • 4 Peaches, sliced in half
  • olive oil
  • 3-4 tablespoons creme fraiche
  • 1/2 cup Dole Frozen Blueberries

Directions:

  1. Heat a grill pan over medium heat. Brush peach halves with olive oil.
  2. Place on hot grill and grill until softened and caramelized, about 4-5 minutes
  3. Top with a dollop of creme fraiche and frozen blueberries. Serve immediately.

Raspberry Smoothie Bowl

Ingredients:

  • 1-1/2 cups frozen DOLE® Organic Whole Raspberries plus additional for garnish
  • 1 medium banana(s)
  • 1/3 cup unsweetened almond milk
  • 2 teaspoons hemp hearts
  • 2 teaspoons unsweetened shredded coconut
  • 2 teaspoons sliced almonds
  • 2 teaspoons cacao nibs
  • 2 teaspoons agave nectar or honey

Directions:

  1. Combine strawberries, banana, and almond milk in blender.  Cover; blend until smooth, scraping down sides as needed.  Divide mixture between two bowls
  2. Top smoothie bowls with hemp hearts, coconut, almonds, and cacao nibs.  Drizzle with agave nectar.

Picks 3 & 4 – Beans and Eggs

Organic Mama Veggie Frittata

Prep time: 20 minutes  | Cook time: 35 minutes | 12 servings

Ingredients

  • 1 tsp Organic Valley Butter
  • 1 medium-sized Organic Valley Red Onion, chopped
  • 1 large red bell pepper, chopped
  • 2 cups spinach leaves, torn
  • 9 Organic Valley Large Brown Eggs
  • 12tsp black pepper
  • 1 cup tomatoes, chopped
  • 14tsp paprika
  • 1 tbsp chopped basil
  • 12cup Organic Valley Feta Cheese Crumbles
  • 12tsp sea salt

Directions

  1. Preheat oven to 400° F. Wash and tear spinach, chop and shred all other veggies. Whisk eggs, sea salt, pepper and paprika in a medium bowl to blend.
  2. Grease the inside of a 9-in baking pan with butter. Add prepared vegetables and egg mixture. Stir gently to combine.
  3. Sprinkle with tomatoes, fresh basil and feta crumbles.
  4. Bake at 400° for 35 minutes or until fluffy, golden and set in the middle. 

Picks 5 & 6 – Greek Yogurt and Nuts

BBQ Yogurt Dip

Makes about 2 cups for 8 appetizer servings

Ingredients

  • 1 cup Cabot 2% Plain Greek-Style Yogurt
  • 1 (8-ounce) package cream cheese, softened
  • 1-2 green onions, finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon mild paprika
  • 1/2 teaspoon ground red pepper (cayenne)
  • 1 tablespoon favorite BBQ sauce

Directions

  1. MIX together yogurt, cream cheese, green onions, lemon juice, salt, pepper and other spices (except BBQ sauce) until well blended.
  2. PACK into small bowl or mold, cover and refrigerate for at least 4 hours or until firm.
  3. SERVE in bowl or unmold onto plate. Spoon stripe of BBQ sauce across top for garnish.

Chocolate Strawberry Greek Yogurt Parfait

Ingredients:

  • 1 container plain or vanilla Wholesome Pantry Greek Yogurt
  • 1 Emerald 100-Calorie Pack Cocoa Roasted Almonds
  • 2-3 strawberries, roughly chopped

Directions

  1. Layer yogurt, almonds and strawberries in a glass and serve.
  2. For on the go option: simply add almonds and strawberries to yogurt in its container and stir to combine!

Build a Better Breakfast Part 4: Tropical Smoothie Bowl

Tropical Smoothie Bowls

Servings: 2 | Preparation Time: 10 minutes

Ingredients

  • 6 oz plain greek yogurt
  • 1 cup chopped fresh pineapple
  • 1 cup chopped frozen mango
  • 1/4 cup pineapple juice

Toppings:

  • 1 small banana, sliced
  • 1/4 cup chopped fresh strawberries
  • 2 Tbs whole cashews
  • 1/4 to 1/2 tsp chia seeds
  • 2 tsp flaked coconut

Directions

  1. In blender, place yogurt, pineapple, mango and pineapple juice. Cover and blend until smooth.
  2. Pour into 2 bowls. Top with toppings.

Picks 7 & 8 – Avocados and Whole Grains

Savory Oatmeal–Lentil Bowls

Prep time: 5 minutes | Cook time: 20 minutes |  Serves 2; makes 1 cup per serving

Ingredients:

  • 1/2 cup red lentils, sorted, rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 1/2 tsp. no-salt-added Italian seasoning
  • 1/2 tsp. minced garlic
  • 1/2 cup quick steel-cut oats
  • 1/2 tsp. fresh lemon juice
  • 1 tsp. olive oil
  • 2 (3-oz.) fully-cooked Italian chicken sausages, cut diagonally into 1/4-inch pieces

Toppings (optional): Halved grape tomatoes, sliced green onions, avocado slices, Sriracha, toasted pumpkin seeds, chopped fresh parsley or basil

Directions:

  1. In a large saucepan add lentils and broth; bring broth to boiling over medium-high heat. Add seasoning and garlic. Stir; reduce heat to low. Cover with lid and simmer 6 minutes. Stir in oats and lemon juice. Cover and simmer 5 minutes.
  2. Heat oil in a nonstick skillet over medium-high heat. Add sausage, and cook 4 to 5 minutes or until sausages are heated through, turning frequently.
  3. Spoon lentil mixture into individual bowls. Top with sausage and desired toppings, and serve.

Per serving: 420 calories, 12g fat, 2.5g saturated fat, 70mg cholesterol, 590mg sodium, 44g carbohydrate, 9g fiber, 34g protein


AVOCADO TOAST MAKE IT YOUR WAY

Serves: 1 | Total time: 5 min

Ingredients

  • 1 slice of whole grain bread
  • ½ ripe, Avocados from Mexico, mashed
  • Add your own toppings (below)

Choose Your Own Toppings:

  1. Salsa Olé:  Salsa + Lime Juice
  2. Tropical:  Mango + Coconut Flakes
  3. Spicy Eggs:  Fried Egg + Siracha drizzle
  4. Berry Berry:  Strawberries + Blueberries
  5. Chunky Monkey:  Chocolate Chips + Banana
  6. Miss Piggy: Bacon + Honey
  7. Peachy Keen:  Peaches + Raspberries
  8. Pom Poms:  Pomagranate Arils + Pineapple
  9. Rainbow:  Watermelon + Canteloupe
  10. Surfs Up:  Smoked Salmon + Tomato

Picks 9 & 10 – Veggies and Salmon

Vegan Spicy Spinach Dip

Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 0 minutes

Ingredients:

  • 5 slices eureka!® Seeds The Day® Organic Bread
  • 2 cups fresh spinach, chopped
  • 1 cup silken tofu
  • 2 tablespoons lemon juice
  • 3 tablespoons miso paste
  • 2 tablespoons garlic, minced
  • ¼ cup onion, chopped
  • 1 jalapeño, chopped and seeds removed
  • 2 tablespoons nutritional yeast
  • ½ cup water

Directions:

  1. In a food processor, blend everything except bread together until smooth.
  2. Toast bread and slice into triangles.
  3. Transfer dip and toast points to serving platter and enjoy.

Veggie Pizza Toast

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients:

  • 4 slices eureka!® Seeds The Day® Organic Bread
  • 3 tablespoons olive oil, divided
  • ½ red onion, sliced thin
  • ½ cup grape tomatoes, quartered
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup parmesan cheese, grated
  • 1 cup baby kale leaves
  • ½ cup mozzarella cheese, shredded
  • 1 teaspoon crushed red pepper flakes (optional)

Directions:

  1. Preheat oven to 350°F. In a medium skillet over medium heat, warm 1 tablespoon oil. Add onion and cook until just starting to soften (approximately 5 minutes). Remove from heat.
  2. In a small bowl, combine tomatoes with remaining olive oil, salt, pepper, parmesan and baby kale. Mix well until coated.
  3. Line a baking sheet with foil. Arrange bread on top. Divide tomato mixture among bread slices. Top each with caramelized onions and shredded mozzarella. Sprinkle with crushed red pepper flakes, if using, and bake until cheese is melted and bubbly (approximately 10 minutes).