(Family Features) Popcorn lovers rejoice: October is National Popcorn Poppin’ Month, a seasonal celebration of one of America’s oldest and most beloved snack foods.
As farmers head into the fields to harvest crops, families and friends gather to enjoy this ever-popular treat. Whether it’s prepared on the stovetop, in the microwave or ready to eat from the bag, Americans consume 15 billion quarts of this whole grain each year.
Celebrated for its seed-to-snack simplicity, popcorn is also non-GMO, vegan, gluten-free, sugar-free and naturally low in fat and calories, which makes it an easy fit for dietary preferences – and it’s budget-friendly.
Add in popcorn’s irresistible smell, taste and versatility, and it’s easy to understand its popularity. With so many different ways to eat it – plain, buttery or loaded with goodies like these Toffee Almond Chocolate Popcorn or Churro Popcorn versions – popcorn fits many moods and occasions.
Pop up a bowl and join the Popcorn Poppin’ Month celebration with more recipes a popcorn.org.
Toffee Almond Chocolate Popcorn
Total time: 15 minutes, plus 30 minutes chilling time
- 4 cups popped popcorn
- 3/4 cup chopped toasted almonds, divided
- 6 tablespoons toffee bits, divided
- 6 ounces milk chocolate, melted
- 1 ounce dark chocolate, melted
- In large bowl, toss popcorn, 1/2 cup almonds and 4 tablespoons toffee bits. Drizzle with melted milk chocolate; toss until well coated.
- Transfer to parchment paper-lined baking sheet. Drizzle with dark chocolate; sprinkle with remaining almonds and toffee bits. Refrigerate about 30 minutes, or until set; break into clusters.
Substitution: Use dark chocolate for milk chocolate, if preferred.
- 2 tablespoons granulated sugar
- 1 tablespoon powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 6 cups popped popcorn
- In small bowl, mix granulated sugar, powdered sugar and cinnamon.
- In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.
- In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.
Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.
Source: Popcorn Board
(Family Features) The importance of health and wellness is top of mind for many people. There are many contributing factors to wellness such as diet, physical activity, social engagement and genetics. All are important, but a first step to wellness is choosing healthy foods to fuel the body every day, ideally foods that support health in multiple ways.
Consider grapes from California: they are convenient, healthy, hydrating and provide energy to help support healthy and active lifestyles. Eating grapes is also linked to beneficial impacts on the health of specific body parts and systems, including the heart, brain, skin and colon.
Most of grapes’ health benefits are attributed to the presence of natural plant compounds known as polyphenols, which help promote antioxidant activity and influence biological processes that support overall health. Grapes of all colors – red, green and black – are natural sources of polyphenols.
Fresh California grapes are refreshing by the handful, but they also lend a tasty burst of flavor to a wide range of recipes you can enjoy any time of day. This Heart Smart Smoothie is a deliciously healthy way to start the day; pairing grapes with nuts and seeds in No-Bake Energy Bites delivers a hearty snack to enjoy midday, after school or following a workout; and Quinoa, Cauliflower and Grape Salad is perfect at any mealtime for a powerful combo of both taste and health.
Grapes and a Healthy Brain
Research suggests regularly eating grapes as part of a healthy diet and lifestyle may contribute to improved health outcomes, including brain health.
In a study of people with early memory decline published in “Experimental Gerontology,” subjects were either fed whole grape powder equivalent to just 2 1/4 cups of grapes per day or a placebo powder. The results showed consuming grapes preserved healthy metabolic activity in regions of the brain associated with early Alzheimer’s disease, where metabolic decline takes hold.
Subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in attention and working memory performance.
Find more nutritious recipes at GrapesFromCalifornia.com .
No-Bake Energy Bites
Prep time: 20 minutes
Yield: 8 energy bites
- 1/3 cup raw almonds
- 1/3 cup walnuts
- 1/2 cup pitted dates
- 1 1/2 teaspoons fresh orange juice or lemon juice
- 1 pinch sea salt
- 8 seedless California grapes
- 1/3 cup chia or hemp seeds
- In bowl of food processor, pulse almonds and walnuts 5-6 times to coarsely chop. Add dates and process until mixture is finely chopped. Add juice and process until just combined; transfer mixture to small plate.
- Dry grapes. Pack 1 tablespoon date mixture around each grape, completely covering to seal. Repeat with remaining grapes and date mixture.
- Roll balls in seeds to coat. Store in covered container in refrigerator up to three days.
Nutritional information per energy bite: 120 calories; 3 g protein; 12 g carbohydrates; 7 g fat (53% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 0 mg cholesterol; 20 mg sodium; 3 g fiber.
Heart Smart Grape and Peanut Butter Smoothie
Prep time: 5 minutes
- 1 cup red California grapes, chilled
- 2/3 cup unsweetened almond milk, chilled
- 1/2 cup ice cubes
- 1/2 small banana
- 1 tablespoon peanut butter
- 1 tablespoon ground flax seed
- 2 teaspoons cacao powder
- In blender on high speed, blend grapes, almond milk, ice, banana, peanut butter, flax seed and cacao powder until smooth.
Nutritional information per serving: 350 calories; 8 g protein; 53 g carbohydrates; 14 g fat (36% calories from fat); 2.5 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 220 mg sodium; 7 g fiber.
Quinoa, Cauliflower and Grape Salad
Prep time: 15 minutes
Cook time: 15 minutes
- 1 cup white quinoa
- 1 small head cauliflower, trimmed and cut into small florets
- 1 1/4 cups red California grapes, halved
- 3 scallions, trimmed and thinly sliced
- 2 ripe avocados, diced 1/3 inch
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- freshly ground black pepper, to taste
- Cook quinoa according to package directions and drain on two layers of paper towels. Transfer to mixing bowl. Add cauliflower, grapes, scallions and avocado pieces.
- To make dressing: In small bowl, whisk vinegar, lime juice, honey, cumin, oregano and salt until blended. Gradually whisk in oil. Drizzle dressing over quinoa mixture and toss gently. Season with pepper, to taste.
Nutritional information per serving: 260 calories; 5 g protein; 27 g carbo hydrates; 16 g fat (55% calories from fat); 2 g saturated fat (7% calories from saturated fat); 0 mg cholesterol; 170 mg sodium; 6 g fiber.
(Family Features) Starting a new school year, whether in the classroom or online, brings excitement for kids of all ages. Opportunities to see friends, make new acquaintances and explore new areas of interest abound.
Along with the exciting times can also come early mornings with hectic moments getting ready, including making sure that lunches and snacks are packed for the day ahead. Keep fresh grapes from California on hand as an easy, fresh staple ready to drop into lunches and pack as a portable snack – no need to peel, cut or slice.
Heart-healthy grapes are brain food too, and a healthy choice any time of day to help fuel young minds in the classroom or after school.
Grapes also pair well with other healthy ingredients to create fun and tasty snacks such as these Peanut Butter Grape Bites. Involving your kids in the process can be beneficial, and is as simple as asking them to complete one of several child-friendly tasks: rinsing grapes, measuring ingredients or, perhaps the most fun part, dipping grapes in peanut butter, coconut, dark chocolate or almonds.
Providing children with ways to help in the kitchen can give them a sense of accomplishment while teaching them important skills like math and how to follow instructions.
To find more back-to-school recipes for kids and families, visit GrapesFromCalifornia.com .
Peanut Butter Grape Bites
Prep time: 10 minutes
Bake time: 5 minutes
Yield: 12 pieces
- 12 California grapes, any color, chilled
- 1/3 cup natural peanut or almond butter
- 1/4 cup shredded coconut
- 1/4 cup chopped dark chocolate
- 1/4 cup chopped almonds
- Place wax paper sheet on baking sheet. Dip each grape in peanut butter or almond butter to coat half then dip in either coconut, dark chocolate or almonds, alternating with each grape.
- Transfer grapes to baking sheet then chill until ready to serve.
Nutritional information per serving: 70 calories; 2 g protein; 4 g carbohydrates; 5 g fat (64% calories from fat); 1.5 g saturated fat (19% calories from saturated fat); 0 mg cholesterol; 25 mg sodium; 1 g fiber.
(Family Features) A healthy breakfast can give your student a boost that lasts all day long. Mornings tend to be rushed, but it’s still possible to prepare easy breakfasts that power little learners throughout the school day.
Fresh fruit is a breakfast staple, and a nutritious option like watermelon is a sweet way to satisfy hunger (and thirst). As a refreshing ingredient or standalone treat, watermelon includes just 80 calories and no fat. It’s an excellent source of vitamin C (25%) and because it’s made of 92% water, it’s a flavorful way to encourage kids to start a busy day well hydrated.
A bowl of watermelon cut into cubes, balls or fun shapes is a winning idea, but you can also think outside the rind with these ways to give watermelon a place at your breakfast table:
- Top a grain-based cereal like corn flakes or oatmeal with bite-size bits.
- Make Watermelon Donuts for a grab-and-go delight, perfect on hectic mornings.
- Freeze cubes overnight and use them in place of ice with your favorite smoothie ingredients.
- Put a twist on a breakfast favorite with these Watermelon Oat Flour Waffles.
- Add a layer of oat crumble to a bowl of watermelon balls for a savory, satisfying treat.
It’s no secret that kids gravitate toward fun foods. Watermelon is a versatile fruit that offers plenty of serving options that let kids get hands-on and creative.
A classic watermelon slice may be basic, but it does have a few tricks up its sleeve. With the rind on, it’s an instant finger food with a built-in “handle.” Add a wooden stick for watermelon you can eat like a sucker or pop it in the freezer for a cool way to start the day.
Simple and versatile cubes are a solution for banishing breakfast boredom. You can cube a melon and use them differently every day of the week by eating them on their own, mixing in a fruit salad, layering with other ingredients, blending in a smoothie and more.
There’s nothing like a dipper to get kids’ attention. A watermelon stick offers a bit of rind to hold onto and a juicy strip of sweet melon that’s perfect for dunking in a cup of yogurt or fruit dip.
Cut watermelon into thin slices and use cookie cutters to create a treat that shows off creativity.
Get in a school morning groove with more easy breakfast ideas at watermelon.org .
Watermelon Oat Flour Waffles
Yield: 8 waffles
- 1 cup old-fashioned or regular oats
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup watermelon juice
- 1/2 cup vegetable oil
- 4 egg whites
- nonstick cooking spray
- 2 cups plain Greek yogurt
- 3 cups watermelon, diced 1/2 inch
- fresh mint leaves
- powdered sugar (optional)
- honey (optional)
- Preheat Belgian or regular waffle iron.
- In blender, process oat flakes into flour.
- In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
- Whip egg whites into stiff peaks and fold into batter.
- Spray hot waffle iron with nonstick cooking spray. Pour batter into waffle iron and bake 3-4 minutes, or according to waffle iron instructions. Repeat with remaining batter.
- Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.
- 2 slices seedless watermelon, 1 1/2 inches thick
- 2 tablespoons nonfat plain Greek yogurt
- 1 pinch sugar
- vanilla, to taste
- 9 slivered almonds
- Cut out donut shapes from watermelon slices.
- Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
- Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
- Sprinkle toasted almonds over top and serve.
(Family Features) Fun in the summer sun can mean anything from poolside play and outdoor exercise to simply relaxing in the shade. While these activities make the season special for people of all ages, the heat also leads to the inevitable: sweat.
Electrolytes, critical for the human body to function, are lost via sweat throughout the day. Drinking plenty of fluids, such as water, helps keep you hydrated. However, adding 100% orange juice to your diet can help replace those lost electrolytes in addition to aiding hydration. According to a study published in the “Journal of Nutrition and Health Sciences,” drinking 100% orange juice following exercise contributes to hydration equally as well as water and sports drinks, making the beverage a viable alternative for recovery.
“Electrolytes include nutrients such as potassium, sodium, magnesium and calcium,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “In fluids, these nutrients carry an electric charge, which allows muscles to contract and nerves to transmit signals, and are critical for the human body to function. Plain water contains few if any electrolytes, so you must replace lost electrolytes by consuming foods or beverages that contain these nutrients. Drinking fluids that contain both water and electrolytes, such as 100% orange juice, may help support hydration.”
In fact, 100% orange juice contains about 90% water and can contribute to overall water intake. With no added sugar, it’s an ideal way to support hydration by drinking it on its own or by adding it to recipes like this Healthy Broccoli Salad with Miso Orange Dressing or Pineapple Orange Smoothie.
Consider these major electrolytes found in orange juice:
- Potassium: The major electrolyte within all cells, it helps balance fluid in the body with a strong relationship to sodium, the major electrolyte in the blood and outside the cells. Potassium is especially important for regulating heart rhythm and function. An 8-ounce glass of 100% orange juice provides 10% of the recommended daily value for potassium.
- Magnesium: The fourth-most abundant mineral in the body and essential in the regulation of muscle contraction, cardiac excitability, blood pressure and other vital processes. An 8-ounce glass of 100% orange juice contains 6% of the recommended daily value for magnesium.
- Calcium: Found in fortified varieties of orange juice, calcium plays an important role in muscle contraction, nerve transmission and the contraction and relaxation of the cardiovascular system. As an excellent source of calcium, an 8-ounce serving of fortified orange juice provides 30% of the recommended daily value.
Visit floridajuice.com to find more recipes that aid in summer hydration.
Healthy Broccoli Salad with Miso Orange Dressing
- 2 heads broccoli, cut into small florets
- 2 cups purple cabbage, chopped
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 1/2 cup chopped green onions
Miso Orange Dressing:
- 1 cup Florida Orange Juice
- 2 tablespoons canola oil
- 2 tablespoons miso
- 2 tablespoons almond butter
- 1 shallot
- To make salad: In bowl, toss broccoli, cabbage, raisins, almonds and green onions.
- To make miso orange dressing: In food processor or blender, pulse orange juice, canola oil, miso, almond butter and shallot until smooth.
- Pour dressing over salad, tossing to coat. Serve immediately or chill in refrigerator.
Pineapple Orange Smoothie
- 1 cup Florida Orange Juice
- 1/2 cup plain almond milk
- 1 frozen banana
- 1 cup frozen pineapple
- 1 teaspoon turmeric
- 1 scoop walnuts
- 1/8 teaspoon cayenne
- 2-3 ice cubes
- 1 scoop plain protein powder (optional)
- In large blender, blend orange juice, almond milk, frozen banana, frozen pineapple, turmeric, walnuts, cayenne, ice cubes and protein powder, if desired, until smooth.
- Portion into two small glasses.
Source: Florida Department of Citrus
(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.
For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.
A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.
The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.
“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”
Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.
“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”
With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.
For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.
Poached Salmon with Collard Green Salad
- 1 1/4 cups Florida Orange Juice, divided
- Nonstick cooking spray
- 1 pound salmon filets
- 1 cup white wine
- 2 cloves garlic, smashed
- 2 teaspoons finely grated fresh ginger, divided
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon finely minced shallot
- salt, to taste
- pepper, to taste
- 1 small bunch collard greens (about 8 ounces), stems and center ribs removed
- 1/2 cup toasted, slivered almonds
- Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
- In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
- Pour poaching liquid over salmon and cover with aluminum foil.
- Poach in oven 15-20 minutes, or until salmon is cooked through.
- In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
- Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
- Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
- Season with additional salt and pepper, to taste, and serve.
Orange Kale Smoothie
- 2 cups Florida Orange Juice
- 1/4 cup frozen pineapple
- 1 cup kale, tough stems removed
- 4 mint leaves
- In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
- Pour into tall glass.
Source: Florida Department of Citrus
(Family Features) Boosting immune function through a healthy diet has become an important new focus for many people these days. One key dietary recommendation is to eat more fruits and vegetables each day to improve immune function and prevent heart disease and diabetes. When looking to guide your family to healthier snacks and meals or simply trying to mix up your at-home menu, success can be as simple as rethinking the ingredients you choose to use, including your favorite produce, such as grapes.
Fresh California grapes, for example, make for an ideal snack because they are tasty, healthy, hydrating and refreshing, but grapes can also be used to make good-for-you dishes that are also satisfying and delicious. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. Plus, they are naturally fat-free, cholesterol-free and contain virtually no sodium.
Try recipes like Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette, Spiced Chickpeas and Grapes with Yogurt, and Cauliflower Steaks with Grapes to pair heart-healthy grapes with other nutritious ingredients and add variety and fresh appeal in the kitchen.
Moroccan Grape and Grilled Chicken Bowls with Grape Vinaigrette
- 1 cup Israeli couscous
- 2 tablespoons extra-virgin olive oil
- 1/2 cup carrots, thinly sliced
- 1/2 cup tomatoes, diced
- 1/2 cup parsley, leaves only
- 1 1/2 teaspoons ras el hanout (Moroccan spice blend)
- 1 teaspoon salt
- 2 chicken breasts (8 ounces each)
- 1 tablespoon harissa paste
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1/4 cup green California grapes
- 1 lemon, juice only
- 1 preserved lemon, rind only
- 1/4 cup extra-virgin olive oil
- 2 tablespoons cilantro, chopped
- salt, to taste
- ground black pepper, to taste
- 1 cup red California grapes, halved
- 1/2 cup sliced almonds, toasted
- To make couscous: Cook couscous in boiling salted water. Drain, rinse with cold water and combine with olive oil. Add carrots, tomatoes, parsley leaves, ras el hanout and salt. Mix well and set aside.
- To make chicken: Heat grill to medium-high heat.
- Rub chicken breasts with harissa paste, olive oil and salt. Grill on both sides until just done. Set aside to cool. Slice into 1/4-inch slices.
- To make vinaigrette: In blender, puree green grapes, lemon juice, lemon rind, olive oil and cilantro until smooth. Add salt and pepper, to taste.
- Toss couscous mixture with vinaigrette and portion into four bowls. Top with sliced chicken, red grapes and almonds.
Nutritional information per serving: 590 calories; 30 g protein; 44 g carbohydrates; 32 g fat (49% calories from fat); 4.5 g saturated fat (7% calories from saturated fat); 65 mg cholesterol; 720 mg sodium; 3 g fiber.
Spiced Chickpeas and Grapes with Yogurt
Prep time: 15 minutes
Cook time: 5 minutes
- 1 can (15 ounces) chickpeas, rinsed, drained and patted dry
- 1 cup California grapes
- 1 tablespoon peanut oil
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/4 teaspoon salt, divided
- 1 pinch red pepper flakes
- 1 cup low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1/2 garlic clove, grated
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced scallions
- In large bowl, mix chickpeas and grapes.
- In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
- In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.
Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.
Cauliflower Steaks with Grapes
Prep time: 10 minutes
Cook time: 30 minutes
- 1 large head cauliflower, leaves trimmed off
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons finely chopped rosemary
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup halved California grapes
- 1/4 cup chopped Castelvetrano olives
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped, toasted pistachios
- Heat oven to 450 F.
- Cut stem off cauliflower and cut remaining head crosswise into four 1-inch-thick slices, keeping as intact as possible. Place on sheet pan and brush sides with 1 1/2 tablespoons olive oil. Sprinkle with rosemary, salt and 1/4 teaspoon pepper. Roast until browned and tender, about 25 minutes.
- Combine remaining olive oil, remaining pepper, grapes, olives, parsley and pistachios. When cauliflower is roasted, transfer to serving plates and top with grape mixture.
- Nutritional information per serving: 210 calories; 5 g protein; 20 g carbohydrates; 14 g fat (60% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 480 mg sodium; 5 g fiber.
- Healthy Eating is Easy with Grapes
- Grapes are prized for their taste and crisp, juicy texture, but fresh grapes are also a heart-healthy, hydrating snack choice. Grapes contain more than 1,600 natural plant compounds, including antioxidants and other polyphenols, which help protect the health and function of the body’s cells. Grapes can be paired with other healthy foods to enhance flavor and nutrition, including dark leafy greens, cauliflower, broccoli, whole grains, legumes and lean proteins.
Maya Gold Chocolate Mousse Cake
Prep time: 10 minutes
Cook time: 35-40 minutes
- Melted butter
- 1 tablespoon ground almonds, plus extra for dusting pan
- 2 bars (3 1/2 ounces each) Green & Black’s Dark 70% Cacao
- 1 bar (3 1/2 ounces) Green & Black’s Maya Gold
- 1 1/2 cups sugar
- 1 1/4 sticks unsalted butter
- 1 pinch sea salt
- 5 large eggs
- confectioners’ sugar or edible gold dust
- Heat oven to 350° F. Brush pan with melted butter and dust with ground almonds, shaking off excess.
- In top of double boiler over barely simmering water, melt chocolate bars, sugar, butter and sea salt. Remove from heat.
- Beat eggs with ground almonds and fold into chocolate mixture. Pour into 8- or 9-inch springform cake pan and bake 35-40 minutes.
- Remove sides of pan and leave cake on bottom part to cool. Using sifter, dust with confectioners’ sugar or brush with gold dust before serving.
(Family Features) Whether you're gathering the neighborhood kids for a backyard celebration or going on a weekend hike with family, you can make fueling up for the fun easy with snacks the whole family can enjoy.
Everyone loves popcorn, and this tasty treat is easy to incorporate into a wide range of nibbles perfect for summer. Popcorn's wholesome taste makes it an excellent partner to ingredients that tease your taste buds with flavors that are sweet, salty or even zesty.
Creating a delicious trail mix to carry on an adventurous hike is a cinch when you combine fresh popcorn with your favorite sweet dried fruits and lightly salted nuts. Or, if you're staying closer to home, use popcorn treats as a more nutritious alternative to traditional party desserts.
Each of these recipes features freshly popped popcorn paired with common ingredients that appeal to both kids and adults for summery snacks that are big on both flavor and fun.
For more creative recipes that give some pop to your summer, visit www.popcorn.org.
Sweet N Salty Popcorn Pretzel Sticks
Yield: 6 sticks
- 6 tablespoons peanut butter
- 6 large pretzel rods
- 3 cups popped popcorn
- Sugar sprinkles
- 3/4 cup mini chocolate chips (optional)
- Spread 1 tablespoon of peanut butter over each pretzel, leaving a two-inch "handle" without peanut butter.
- Press and roll popcorn onto peanut butter to coat. Sprinkle with sugar sprinkles.
- For optional chocolate drizzle, place chocolate chips in small sealable plastic bag and seal. Microwave 30 seconds or until chocolate is melted. Clip small corner from bag and squeeze to drizzle chocolate over popcorn.
- Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.
Chili Lime Popcorn Snack Mix
Yield: 1 quart
- 1 quart popped popcorn
- 1 teaspoon brewer's yeast powder
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Preheat oven to 300°F.
- Spread popcorn on baking sheet. Sprinkle yeast powder, lime juice, chili powder and salt over popcorn.
- Heat about seven minutes and toss just before serving. Serve warm.
Blueberry & Pomegranate Power Bars
Yield: 12 bars
- 8 cups popped popcorn
- 1 1/2 cups old-fashioned rolled oats
- 1 cup dried blueberries
- 1/2 cup pomegranate seeds
- 1/2 cup toasted and coarsely chopped whole natural almonds
- 2/3 cup honey
- 2/3 cup light brown sugar
- 2 tablespoons butter or margarine
- 6 ounces melted bittersweet chocolate
- Line 13-by-9-inch pan with foil; spray with cooking spray.
- Combine popcorn, oats, blueberries, pomegranate seeds and almonds in large bowl.
- Combine honey, brown sugar and butter in small saucepan. Cook over low heat to boiling; boil two minutes. Pour over popcorn mixture and mix thoroughly.
- Using damp hands, press mixture firmly into prepared pan. Refrigerate until firm, about two hours. Cut into 12 bars.
- Dip bottoms of bars into melted chocolate. Place on wax paper-lined pan. Store in tight covered container in refrigerator until ready to serve.
Popcorn Trail Mix
Yield: 5 cups
- 1 quart popped popcorn (air popped)
- 6 ounces diced, dried fruit (apricots, apples, etc.)
- 8 ounces raisins
- Place freshly popped popcorn in large bowl. Add diced fruit and raisins. Toss popcorn and fruit until combined thoroughly.
Note: Add whatever fixings your family enjoys: dried fruits, seeds, nuts, etc.
Yield: 20 pieces
- 1 cup firmly packed light brown sugar
- 1/2 cup (1 stick) butter or margarine
- 1/2 cup corn syrup
- 1/2 teaspoon baking soda
- 10 cups freshly popped popcorn
- 1 package (10 1/2 ounces) miniature marshmallows
- 2 cups mini graham cookies (teddy bears)
- 1 cup chocolate chips
- Combine brown sugar, butter and corn syrup in medium saucepan. Cook over high heat for five minutes; remove from heat and stir in baking soda.
- Combine popcorn and marshmallows in large bowl. Pour sugar mixture over popcorn to coat.
- Gently stir in graham cookies and chocolate chips.
- Spread mixture evenly into greased 15-by-10-inch pan. Let cool completely, then break into pieces. Store in airtight container.
Source: The Popcorn Board
Festive flavors and seasonal sips
(Family Features) The holidays are the perfect time to gather with friends and family to celebrate the season.
Take the stress out of hosting by shopping at a store like ALDI for your holiday must-haves, including everything from food and wine to holiday decor and even gifts for nearly anyone on your list, helping you to save time and money.
Toast to the holidays with an impressive appetizer spread, paired with award-winning wines, with recipes like Cranberry Shrimp Ceviche Cups paired with the creamy and tropical taste of William Wright Chardonnay. Or whip up quick and easy Party Poppers made with dates, Brie cheese and bacon to mesh with the fruit, vanilla and spicy fall notes of Peaks & Tides Cabernet Sauvignon.
Blue Cheese and Walnut Mousse provides a savory finish when matched with La Rue Côtes de Provence Rosé and its hints of lavender, rosemary and thyme. Finally, add a little something sweet to your spread by pairing the refreshingly ripe Landshut Riesling with a festive Gingerbread Trifle.
Find more holiday recipes and shopping solutions at ALDI.us .
Blue Cheese and Walnut Mousse
Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 10 servings
- 2 tablespoons Simply Nature 100% Pure Avocado Oil
- 3 large yellow onions, sliced
- 5 ounces Happy Farms Preferred Blue Cheese Crumbles
- 8 ounces Happy Farms Cream Cheese
- Stonemill Ground Black Pepper, to taste
- 1 cup Friendly Farms Heavy Whipping Cream
- 8 ounces Southern Grove Chopped Walnuts, divided
- 5 cucumbers, thinly sliced
- In large pan, heat oil and saute onions until brown and caramelized.
- In food processor, combine blue cheese crumbles and cream cheese. Process until smooth. Season with pepper, to taste.
- In medium bowl, using hand mixer, whisk cream until soft peaks form. Fold in cheese mixture and 4 ounces chopped walnuts.
- Top cucumber slices with mousse, caramelized onions and remaining chopped walnuts. Finish by grinding black pepper over top for garnish.
- Pair each serving with glass of La Rue Cotes de Provence Rosé.
Tip: Mousse can also be served as a dip with baguette slices.
Recipe courtesy of the ALDI Test Kitchen
Prep time: 20 minutes
Yield: 12 servings
- 1 package (3.4 ounces) Baker’s Corner Vanilla Pudding
- 1 3/4 cups Specially Selected Premium Eggnog
- 1/2 teaspoon Stonemill Pumpkin Pie Spice
- 7 ounces Café Bistro Soft Gingerbread, crumbled, divided
- 1 1/4 cups Friendly Farms Whipped Topping, divided
- 1 cup Berryhill Apple Butter, divided
- 2 teaspoons Stonemill Ground Cinnamon
- Whisk vanilla pudding mix and eggnog. Add pumpkin pie spice and beat 2 minutes. Chill in refrigerator 10 minutes.
- In large glass bowl, layer one-third of gingerbread cookies, one-third of pudding, one-third of whipped topping and 1/2 cup apple butter; repeat two more times.
- The third layer will end with whipped topping. Garnish with cinnamon.
- Chill in refrigerator 2 hours.
- Pair each serving with glass of Landshut Riesling.
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 25 minutes
Cook time: 15 minutes
Yield: 36 poppers
- 8 ounces Southern Grove Pitted Dates
- 4 ounces Specially Selected Brie Cheese Round
- 6 ounces Southern Grove Slivered Almonds
- 1 1/2 pounds Specially Selected Thick Sliced Hickory Bacon
- 2 teaspoons Stonemill Ground Black Pepper
- Heat oven to 375° F.
- Cut dates in half, lengthwise.
- Cut brie into bite-size pieces, about the size of peanuts.
- Place one piece of Brie and four almond pieces on each open date half. Place other half on top.
- Quarter bacon slices, wrap tightly around stuffed dates and secure with toothpicks. Sprinkle with pepper.
- Line baking sheet with foil and place wrapped dates on top. Bake 15 minutes, or until bacon is crispy. Serve warm.
- Pair each serving with glass of Peaks & Tides Cabernet Sauvignon.
Cranberry Shrimp Ceviche Cups
Recipe courtesy of Chef Kates, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour chill time
Cook time: 3 minutes
Yield: 16 ceviche cups
- 1 1/2 teaspoons Stonemill Iodized Salt, divided
- 16 ounces Specially Selected Black Tiger Shrimp, thawed
- 1 cup Southern Grove Dried Cranberries
- 1/2 red onion, roughly chopped
- 1/2 cup fresh parsley
- 1/2 jalapeno, roughly chopped
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 teaspoon Stonemill Crushed Red Pepper or Ground Black Pepper
- 1 teaspoon Stonemill Oregano
- 13 ounces Simply Nature Organic Tortilla Chips, for garnish
- 2 limes, cut into wedges, for garnish
- fresh cranberries, for garnish (optional)
- Bring medium pot of water to boil. Season with 1 teaspoon salt. Add shrimp and cook 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
- In food processor, combine dried cranberries, red onion, parsley and jalapeno. Pulse until finely chopped. Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining salt, pepper and oregano. Stir to combine thoroughly. Refrigerate 1 hour.
- To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries, if desired.
- Pair each serving with glass of William Wright Chardonnay.