Monthly Archives: March 2017

Fiesta Black Bean Salad


We had a Fiesta theme Birthday Bash for my Mother-in-law’s 60 th Surprise Birthday Party. I know this type of salad is one of her favorites. 

The salad is also vegan which I find enjoyable to always take a vegetarian entree wherever I go for meals. This way I can always count on at least one meal to eat at a potluck.  I prepare variations of this bean salad all the time; however, this go around I did make a few twists by incorporating an avocado, and green chilis to add some flare. 

Ingredients: 

1 large can black beans ( 822 g); rinsed and drained well

4 oz can of green chilis; drained 

1 large green pepper, diced 

1 large orange pepper, diced 

1 cup frozen corn kernels 

1 pint of grape tomatoes, cut in half

I small lime, juiced

2 Tablespoons jalapeño lime vinegar 

1 teaspoon ground cumin

1 teaspoon chili powder 

1/2 teaspoon kosher salt 

2 tablespoon of fresh cilantro, minced

1/4 cup red onion, diced

1 small ripe avocado, diced

Directions:

1. Place all the ingredients in a large sealable bowl with the exception of the avocado. Use a rubber spatula to fold ingredients together. Let the salad rest overnight. 

2. Prior to serving fold in diced avocado. 

Mother Nature’s Protein Bars

Today I presented to 6-7 th graders interested in becoming future Nutrition Professionals. I was the first speaker to present in their career series for the day. 

I thought I’d better feed these students a nutritious snack if I am going to be talking about food.  As a general consensus, I make people hungry when I talk nutrition. I put together this recipe with keeping in mind they could possibly make these at home without any supervision. Which I think their moms will thank me for. 

I do believe, I might of nailed it, I didn’t have any bars left. Good thing I made a double batch since they are also my hubby’s favorite. 
This recipe yields 32 bars

Ingredients:

 1 cup slivered almonds

1/2 cup milled flaxseed

1/2 cup sesame seeds

6 tablespoons of chia seeds

3 cup of old fashioned oats (not quick oats)

1 ½ teaspoon ground cinnamon

 1/2 teaspoon of kosher salt

1 cup creamy natural peanut butter

1 cup crunchy peanut butter

1 cup honey

2 teaspoon pure vanilla extract

 

Pre-directions: Take two 8 x 8 baking dish and line them both with parchment paper make sure to allow for some of the paper to overlay on the sides. This step will help you pull out the bars for easy cutting. Set aside.
Directions:

  1. Take the first seven ingredients and mix them in a large bowl. Set aside.
  2. Place both peanut butters and honey in a large microwavable safe glass bowl. Place in microwave in 30 second intervals. Stir between each intervals until soft and creamy. Add in the vanilla and stir to incorporate.
  3. Take the dry ingredients and add them to the peanut butter mixture. Fold to incorporate all the ingredients together.
  4. Take the granola bar batter and divide it evenly in half and add both batters into the prepared 8 x 8 baking dishes. Take an extra piece of parchment paper and press it into the top to evenly distribute the batter this will allow for a nice even distribution of your batter for your protein bars.
  5. Cover the bars with saran wrap in the baking dishes. Place in the refrigerator for a few hours or overnight. This step will allow them to firm.
  6. Remove the bars utilizing the parchment paper access from the sides. Place on a cutting board and cut into 32 bars. Now you can either individually wrap or freeze to pack them lunches or take to your next meeting. Keep these granola bars chilled or frozen for best results and optimal taste.

Maple Cinnamon Toasted Granola


March is National Nutrition Month & tomorrow is Registered Dietitian Day! I like to celebrate with a bold nutritious dense cinnamon delicious treat. I made this blend to honor my Clinical Team. RD day is a way to celebrate the wonderful profession of nutrition and dietetics and to honor hard working dietetic professionals. 

Granola is very versatile!  You can put just about anything in it. You can make it sweet or savory. You can eat granola dry, or add a splash of milk, or top off your yogurt with it. I like to incorporate it into Ina Garten’s Banana Muffins. They are my most requested muffin recipe. 

Yields: 4 cups 

Servings: 8 (1/4 cups)

Ingredients:

2 cups 100% rolled oats (not quick or instant)

1 cup puffed brown rice 

1/2 teaspoon Vietnamese ground cinnamon 

3 Tablespoons brown sugar (not packed)

1/4 cup canola oil

1/4 cup 100 % pure maple syrup 

1 teaspoon pure vanilla extract

2/3 cup dried cranberries, low sugar

1/4 cup lightly salted roasted sunflower seeds

1/8 cup pepita seeds

Directions:

1. Preheat oven to 300 degrees. Line a 1/2 sheet pan with parchment paper. Set aside.

2. In a large bowl mix together the first 4 ingredients. Set aside. 

3. In a small bowl mix together canola oil, maple syrup,& vanilla. Pour the liquid ingredients over the dry oat mix. Give the mixture a good stir. Make sure all the dry ingredients are coated with liquid goodness.

4. Pour the oat mixture on the prepared baking sheet. Place the pan in the preheated oven. Bake for 15 minutes. 

5. After 15 minutes elapsed use spatula to toss the granola on the pan. Allow to bake for another 5 minutes and continue to repeat until you reach desired golden brown hue. It took about 20 additional minutes. Add the seeds and craisins. All to cool on pan entirely. Enjoy! 

Thanksgiving Cranberry Turkey Salad

My work graciously gave us vouchers for either turkeys or hams this year at Christmas. Since we are in the process of moving, I waited until the very last minute to pick up my turkey breast at the Piggly Wiggly. We only had until the last day of February to purchase them which really worked out in our favor since we did not have our own refrigerator until mid January. 

My husband and I waited until Saturday to roast the turkey breast in the slow cooker while we house shopped. The turkey pretty much took that long to thaw out in the refrigerator. It sure was nice to have dinner done when we returned home from an exhausting day of decision making. What location to buy the house? Which neighborhood ? What house? 

What I love most about roasting poultry is there are unless outcomes with the end result. First of course sliced and served with a heeping amount of garlic mashed potatoes than served in pot pies, soups, salads, pastas,  Ect. 

Yields: 5 Servings 

Ingredients:

4 Tablespoons of roasted sunflower seeds

4 Tablespoons of dried cranberries 

2 teaspoons malt vinegar 

2 teaspoons whole grain Dijon mustard

4 Tablespoons of light miracle whip

4 Tablespoons plain fat free Greek yogurt

2 cups of cooled roasted turkey breast, chopped 

Salt and pepper to taste 

Directions: 

1. Mix the first 6 ingredients together in a sealable container (should hold at least 3 cups). 

2. Fold in the turkey to the salad dressing blend. Lastly salt and pepper to taste. 

3. Enjoy with some whole grain crackers or whole wheat bread with spinach!