Better-for-you snacks kids will love
(Family Features) Kids love to snack. But left to their own devices, most kids don't always make the healthiest snack choices. A new study of long-term eating patterns in children, from researchers at the University of North Carolina, shows that kids today are getting nearly one-third of their daily calories from unhealthy snacks such as chips, crackers and candy.
Nutritious and delicious snacks are as close as your produce aisle. Watermelon is practically a multivitamin unto itself - and its natural sweetness is something kids love.
Did You Know?
- A 2-cup serving of watermelon is an excellent source of Vitamins A, B6 and C.
- Vitamin A found in watermelon is important for optimal eye health.
- Vitamin B6 found in watermelon is used by the body to manufacture brain chemicals (neurotransmitters), such as serotonin, melatonin and dopamine, which preliminary research shows may help the body cope with anxiety and panic.
- Vitamin C in watermelons can help to bolster your immune system's defenses against infections and viruses, and is known to stimulate the immune system and protect against free radical damage.
- A 2-cup serving of watermelon is also a source of potassium, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. A 2-cup serving has less than 10 percent of the daily reference value for potassium.
Try these fun recipes as after-school and post-activity snacks. For more kid-friendly recipes and healthy eating tips, visit www.watermelon.org.
Send some healthy lunch munchies to school - watermelon chunks are an easy way to brighten up a sack lunch and give kids a tasty nutritional boost in the middle of the day.
Healthy Eating Tips
Healthy eating habits start at home. One of the best things you can do for your kids is to be a role model for smart food choices. Here are some simple things you can do to help your kids develop healthy lifelong habits.
- Shop for food together and take time to examine, discuss and select fruit and vegetables that catch your child's eye. Allow your child to help you to prepare these healthful foods. For example, let your child use a melon-baller to create melon balls from watermelon, cantaloupe and honeydew to create a festive, nutritious and visually appealing dessert.
- Make healthy snacks available at all times for your children by keeping the fridge filled with flavorful, nutrient-rich treats such as grapes, cherries, carrots and watermelon cubes.
- Simple changes are easier for your child to get used to. Try switching from full fat milk to non-fat milk, serving sherbet, sorbet, ice milk or fruit juice bars, or adding fresh fruit to his or her cereal in the morning.
- Serve your children colorful, deeply pigmented plant food. These foods tend to offer tremendous nutritional value. For example, red peppers, carrots, broccoli, oranges and watermelon are all packed with minerals, vitamins and antioxidants.
- Start each day with breakfast, preferably fruit with low-fat yogurt or granola. Make a fruit smoothie by blending watermelon cubes and a banana with crushed ice.
Makes 6 servings
- 1-inch cubes of seedless watermelon
- Smoked turkey breast
- Cheddar cheese
- Coffee stirrers or beverage straws
- Cut watermelon, turkey and cheese in cubes and skewer on stirrers or straws.
Serves 6 to 8
- 12 to 16 1/2-inch thick watermelon triangles with 3-inch sides
- 2 cups Greek vanilla yogurt
- 1/2 teaspoon vanilla extract
- A few drops almond extract
- 1 cup Craisins
- 1 cup white chocolate chips
- 1/2 cup toasted sliced almonds
- 1/2 teaspoon ground cinnamon
- Arrange the watermelon triangles on a serving platter or glass cake stand. Mix yogurt with extracts and spoon yogurt over the watermelon in the fashion of nacho cheese sauce. Sprinkle craisins, white chocolate chips, and almonds over the yogurt and dust with cinnamon.
- 8 ounces sour cream
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- Watermelon sticks or small wedges
- Blend together the sour cream, sugar and vanilla in a small serving bowl. Use as a dip for the watermelon.
Watermelon Cut Outs
- Seedless watermelon, cut into 1/2- to 3/4-inch-thick slices
- Granola or similar cereal
- Using your favorite cookie cutters, cut shapes out of watermelon slices. Frost with vanilla or other flavored yogurt. Sprinkle with granola.
Watermelon Berry Slush
Makes 6 servings
- 4 cups cubed, seeded watermelon
- 1 10-ounce package frozen raspberries
- 1 12-ounce bottle sparkling mineral water
- Place watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand 5 minutes. Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth.
Watermelon Jelly Logs
Makes 6 servings
- 6 3-inch x 2-inch x 5-inch watermelon rectangles
3 flavors all fruit or low sugar preserves
6 ginger, molasses or peanut butter cookies
- Using a melon baller, cut 3 divots into a long side of each watermelon rectangle. Fill each divot with a different all-fruit or low-sugar preserve. Serve each rectangle with a cookie.
Source: National Watermelon Board
(Family Features) Get out your ramekins and fill them up with layers of ricotta cheese, four-berry compote and pistachios topped with granola. This tasty treat is perfect for breakfast or even as a sweet ending to dinner. Either way you serve it can leave your taste buds feeling happy.
For more recipes, visit culinary.net.
Watch video to see how to make this delicious recipe!
Ricotta with Four-Berry Compote, Pistachios and Granola
- 1/8 cup water
- 1/4 cup granulated sugar
- 2 cups fresh or frozen strawberries
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- ricotta cheese
- pistachios, chopped
- In small sauce-pan, combine water, sugar, berries, lemon juice and salt. Bring to boil then simmer 20 minutes or until compote reduces and coats spoon. Cool to room temperature.
- Layer bowl with ricotta cheese, berry compote and pistachios. Repeat layers then top with granola. Serve immediately.
Note: If making ahead, add granola before serving.
Recipe adapted from MilkMeansMore.org
(Family Features) On top of being tasty, certain foods contain specific nutrients and natural compounds that may help fight inflammation, a condition linked to arthritis and gout. With that in mind, try heading to the fridge or pantry the next time you feel joint pain, swelling or stiff knees.
Colorful fruits and vegetables, including ruby red tart cherries and dark leafy greens like spinach and kale, are among the most powerful anti-inflammatory foods, along with oily fish (salmon, sardines and scallops), nuts, seeds and whole grains. Ingredients such as ginger, turmeric and olive oil may also help combat inflammation.
For an inflammation-fighting boost, Montmorency tart cherries contain the “highest anti-inflammatory content of any food,” according to research conducted at Oregon Health & Science University. Results show that cherry intake can help reduce blood levels of gout-causing uric acid and reduce the painful symptoms of osteoarthritis. Research also shows that Montmorency tart cherry juice can reduce post-exercise inflammation and muscle pain.
“For decades, people with arthritis and gout have consumed tart cherry juice for pain relief. Now there’s scientific evidence to back up this popular folklore remedy,” said registered dietitian Michelle Babb, author of “Anti-Inflammatory Eating Made Easy.” “Since Montmorency tart cherries are one of the richest sources of anthocyanins, a potent type of flavonoid, they can offer a natural way to help ease the pain related to arthritis and gout.”
To help fight inflammation with food, try this recipe for Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola, which is packed with anti-inflammatory ingredients. Learn more about the research on Montmorency tart cherries and inflammation, and find more recipes, at choosecherries.com.
Bay Scallop, Baby Kale and Corn Salad with Tart Cherry Granola
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 1 salad
- 1/3 cup oats
- 1/3 cup chopped walnuts
- 1/4 cup sunflower seeds
- 2 tablespoons buckwheat groats
- 2 tablespoons pepitas
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 1/4 cup dried Montmorency tart cherries
- 1 shallot, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons dried Montmorency tart cherries
- 2 tablespoons Montmorency tart cherry juice
- 1 tablespoon spicy brown mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 10 ounces baby kale
- 1 grilled ear of corn, kernels sliced off
- 1 cup sprouts (alfalfa or microgreens)
- 1/2 tablespoon butter
- 8 ounces bay scallops, patted dry
- To make savory granola: Heat oven to 350° F. Line baking sheet with parchment paper or baking mat.
- In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas. In small bowl, whisk together olive oil, honey, mustard, salt and pepper.
- Pour wet ingredients into large bowl and toss until well combined.
- Spread mixture onto baking sheet in single layer and bake 18-20 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.
- Remove from oven, add cherries, toss to combine, spread into single layer and let cool.
- To make dressing: In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.
- To make salad: Place kale, corn kernels and sprouts in large bowl; set aside.
- In large skillet over medium-high heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.
- Add scallops to large salad bowl. Pour dressing over top and toss until well combined.
- Break up granola into small pieces and add to salad bowl. Toss lightly before serving.
Source: Cherry Marketing Institute
(Family Features) For many people, the New Year brings the resolve to just say no to indulgent food and drink, to inactivity and to a host of other unhealthy habits.
However, you can also approach your reset with balance and positive thinking. This can be your year to say "yes" and rework the all-or-nothing mentality, which can be a more mindful way to reach your goals.
From eating with purpose to finding healthier options for tasty meals, making small changes can help you reap rewards throughout the year. Start 2018 with a clean slate of practical and attainable eating goals that are realistic for the life you want to lead by shopping at a grocery store like ALDI, a one-stop shop with a wide selection of high-quality, affordable food choices. Whether you follow a paleo, plant-based or organic eating plan, all of the following nutritious options can be incorporated into your lifestyle and budget for less than $20:
- SimplyNature Organic Coconut Oil: This trendy ingredient can elevate better-for-you recipes like this Cranberry Orange Chia Granola. You can also use it as a replacement for butter or vegetable oil because it's a versatile choice for both sweet and savory dishes.
- SimplyNature Chia Seeds: Use chia seeds to top your smoothie, overnight oats or make chia pudding in the morning for an easy way to power up the most important meal of the day. Chia seeds serve up protein, fiber and antioxidants.
- Earth Grown Black Bean or Veggie Burgers: If you follow a vegetarian or vegan diet, or just want to join the Meatless Monday movement, black bean burgers are one option to try.
- Earth Grown Vegan Shredded Cheese: This dairy-free cheese is a tasty addition to vegan recipes.
- SimplyNature Organic Popcorn: Movie nights call for popcorn, and this organic version can quickly become a family favorite. Each serving provides 3 grams of both fiber and protein.
Part of making healthy choices includes finding quick and easy recipes. Discover how easy it is to make fresh meals at home with this better-for-you recipe and find more options at aldi.us.
Cranberry Orange Chia Granola
Recipe courtesy of Chef Linsey, ALDI Test Kitchen
- 2 1/2 cups Millville Old Fashioned Oats
- 6 ounces Southern Grove Shelled Pistachios, chopped
- 1/4 cup SimplyNature Chia Seeds
- 5 ounces Southern Grove Dried Cranberries
- 1 tablespoon orange zest
- 3/4 cup SimplyNature Organic Wildflower Honey
- 3 tablespoons SimplyNature Organic Coconut Oil
- 1 teaspoon Stonemill Essentials Pure Vanilla
- 1/2 teaspoon Stonemill Essentials Ground Cinnamon
- 1/2 teaspoon ground Stonemill Essentials Sea Salt Grinder
- Heat oven to 325 F.
- In large bowl, combine oats, pistachios, chia seeds, cranberries and orange zest. Toss until orange zest is evenly distributed.
- In separate medium bowl, combine honey, coconut oil, vanilla, cinnamon and salt. Heat in microwave 1 minute; stir. Continue cooking in 30-second intervals until coconut oil is melted.
- Add honey mixture to oat mixture. Toss until thoroughly coated. Transfer to parchment- or foil-lined baking sheet. Spread into even layer and bake in center of oven 20 minutes. Stir and continue cooking until evenly browned, about 10-15 minutes.
- Remove from oven and cool to room temperature. Serve with yogurt or enjoy on its own.
Note: Granola can be stored in airtight container up to 3 weeks.
(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.
As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.
These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.
- 1 bottle (12 ounces) Chocolate Rockin’ Protein Builder
- 12 cups rolled oats
- 1/2 cup maple syrup
- 3/4 cup oil
- 2 cups roasted hazelnuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup dark chocolate chips
- Heat oven to 325° F.
- In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.
- Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.
Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.
Blueberry Cornbread Muffins
Servings: 12 muffins
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 cup fresh blueberries
- 1 egg
- 1 cup Vanilla Rockin’ Protein Builder
- 6 tablespoons vegetable oil
- 1 lemon, juiced
- Heat oven to 400° F. Line muffin tin with 12 paper or foil muffin liners and set aside.
- In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.
- In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.
Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.
Source: Rockin’ Protein
(Family Features) A commitment to eating better-for-you foods and living a healthier lifestyle in the new year doesn’t need to break the bank.
To help achieve a more nutritious routine without blowing your budget, consider a one-stop shop like ALDI for high-quality, affordable ingredients to incorporate into better-for-you recipes. Plus, it carries the foods and ingredients to fit nearly any dietary lifestyle and budget – including a wide variety of options for plant-based, dairy-free and gluten-free diets.
Start the year with a clean slate and make practical, better-for-you eating goals with these recipes for main courses, sides, desserts and kid-friendly meals and snacks. Find more nutritious eating solutions and recipes at ALDI.us.
Harvest Breakfast Skillet – This hearty meal can be enjoyed any time of day. Combining fresh vegetables, eggs and sweet potatoes with diced quinoa crunch veggie burgers, this skillet puts a new spin on breakfast for dinner.
Crunchy Fish Bites – For a kid-friendly dish adults can enjoy as well, these crunchy fish bites feature breaded tilapia with a flavorful mustard-yogurt sauce that can win over nearly any crowd – including picky eaters.
Cauliflower-Quinoa Pizza – With the right ingredients, even pizza can help you attain your health goals in the new year. To create a healthier pizza option the whole family can enjoy, swap out the standard crust for a cauliflower-based version to cut down on carbs without sacrificing flavor.
Fresh Avocado Pasta – This pasta requires just four ingredients along with an easy-to-make, creamy sauce perfect for the entire family to enjoy. Avocado lends a colorful hue to this kid-friendly main course.
Oven-Baked Zucchini Fries – Skip the fried snacks and go for this better-for-you version of breaded veggies. A simple breading and just 15 minutes in the oven put a crunchy, guilt-free, crispy side dish on the table.
Soft-Baked Granola Cups – Topped with a dollop of strawberry yogurt and fresh berries, these granola cups are ideal for breakfast or as an after-school snack. They’re perfect to make ahead of time – just store the premade cups in an airtight container and add toppings before serving. Fun tip: Let your child decorate his or her own cups.
Cocoa Mocha Oatmeal Cookies – A mocha drizzle makes these oatmeal cookies stand out among healthier dessert options. After 15 minutes in the oven, you’re left with a delightful treat that doesn’t send your diet down the drain.
Chocolate Mug Cake – A better-for-you dessert, these miniature cakes made in mugs can be on the table in just 3 1/2 minutes. Simply combine a short list of ingredients, mix in your microwave-safe mug and pop it in the microwave for a quick, chocolaty snack.
(Family Features) Striking a balance between work and home life, friends and family, and hobbies and errands can contribute to a healthy lifestyle. As you look to rebalance certain aspects of your life during an opportunity like National Nutrition Month, don’t forget to take your diet into consideration as well.
Including grain-based foods as part of a balanced diet – along with proper exercise – can be an essential part of living a healthier lifestyle and can provide numerous health benefits. In fact, the Dietary Guidelines for Americans recommend a 50-50 balance between whole and enriched grains per day for optimal health. Furthermore, research from the Grain Foods Foundation suggests whole and enriched grains supply a variety of key vitamins and minerals, like thiamin, niacin, riboflavin, zinc, selenium and magnesium, and important shortfall nutrients like dietary fiber, iron and folate.
Incorporating grains into meals throughout the day, including these under-500 calorie recipes for Grilled Cinnamon French Toast with Granola Crunch and Roast Beef and Arugula Sandwiches featuring whole and enriched grains, can aid in maintaining a healthy weight. Additional benefits of consuming grains include lowering cholesterol and supporting digestion, while also providing anti-inflammatory nutrients and fiber, which helps fight belly fat.
Find more nutritionist-developed, balanced and budget-friendly recipes for every meal at grainfoodsfoundation.org.
Grilled Cinnamon French Toast with Granola Crunch
Recipe courtesy of Oroweat on behalf of the Grain Foods Foundation
Prep time: 20 minutes
- 1/2 cup orange juice
- 1/4 cup light brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup strawberries, sliced
- 1 banana, thinly sliced
- 3/4 cup milk
- 1 egg
- 1 teaspoon cinnamon
- 4 slices whole-grain nut bread
- 1/4 cup granola, for garnish
- To make sauce: In saucepan, stir together orange juice, brown sugar, butter, vanilla, strawberries and banana. Simmer over medium heat 5-6 minutes, or until flavors have combined, stirring occasionally.
- To make French toast: In shallow bowl, whisk together milk, egg and cinnamon. Dip slices of bread into milk mixture and cook 2 minutes on each side over medium heat on flat griddle or grill, or until golden brown.
- Serve French toast with strawberry-banana sauce and top with granola.
Roast Beef and Arugula Sandwiches
Recipe courtesy of Roman Meal on behalf of the Grain Foods Foundation
Prep time: 5 minutes
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons horseradish
- 4 slices whole- or multi-grain bread, toasted
- 4 slices tomato
- 4 ounces lean roast beef, thinly sliced
- 1 cup arugula or wild greens
- Spread mayonnaise and horseradish evenly over two bread slices.
- Layer tomato, roast beef and arugula on top of mayonnaise and horseradish. Top with remaining slices of bread.
Photo courtesy of Getty Images
Source: Grain Foods Foundation
The perfect treat to celebrate and escape the heat this summer
(Family Features) With backyard barbecues, pool parties and patriotic celebrations in full swing leading up to the Fourth of July, kids are constantly on the go with summertime activities. For long summer days in the sun, a cool treat is the perfect way to help keep kids energized for all of their summertime activities.
These homemade red, white and blueberry frozen pops are the perfect patriotic summer snack for active kids. Made with wholesome ingredients like fruit and milk, they’re a great way for moms to add quality nutrition to snack time with flavors their kids already love. Plus, with milk as an ingredient, this delicious recipe is a creative way to help the whole family get added nutrients they need, like calcium and protein.
Whether celebrating Independence Day or relaxing following an afternoon in the sun, this tasty and nutritious summertime snack is one the whole family can enjoy together. For more inspiration and recipes to serve up summer fun, visit milklife.com.
Red, White and Blueberry Frozen Pops
- 1/2 cup granola
- 2 teaspoons brown rice syrup
- 3/4 cup reduced fat milk
- 6 ounces fat free vanilla Greek yogurt
- 1 cup whole strawberries, tops removed
- 1 1/4 cup blueberries, divided
- In small bowl, stir granola and brown rice syrup until combined. Using end of wooden spoon, press approximately 3/4 tablespoon granola into each frozen pop mold. Granola should be packed tightly into bottom of molds.
- In another small bowl, stir together milk and yogurt; set aside.
- Using small food processor or high-powered blender, puree strawberries until smooth. Stir water into each puree so they are pourable, about 2 tablespoons each, more if necessary.
- Set aside 30 blueberries and puree remainder. Add water, as needed, to make pourable.
- To layer pops, start by pouring, piping or syringing 1 tablespoon milk and yogurt mixture into each mold, covering granola layer. Put each mold in freezer until firm, at least 1 hour.
- Layer 1 tablespoon strawberry puree on top of frozen yogurt layer in each mold. Cover top of molds with foil, insert sticks and freeze again until solid. Remove foil, add another layer of yogurt and freeze again.
- For final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep frozen pops in molds until ready to eat. Run each mold under lukewarm water for approximately 10 seconds to loosen and remove frozen pops. Pops can be made 1 day in advance.
Tip: For clean lines between frozen yogurt layers, use small syringe.
Nutritional information per serving: 70 calories; 2 g fat; 0.5 g saturated fat; 3 g protein; 11 g carbohydrates; 1 g fiber; 20 mg sodium; 48 mg calcium (4% of daily value). Nutrition figures based on using reduced fat milk.
(Family Features) Dozens of streaming video providers are making it easier than ever to watch the TV programming you want when you want it, and exclusive programming released an entire season at a time is transforming the way Americans watch TV. The flip side of this convenience is a surge in binge-watching, which can have some negative side effects, including binge eating.
When your favorite show is available back-to-back, it’s easy to let substantial blocks of time get away as you watch “just one more” episode to follow the twists and turns of the plot. In fact, according to a recent survey by Dole, the average binge-watching session clocks in around 5 hours. The same survey found that more than two-thirds of people prefer healthy snacks to fuel their marathon viewing.
Treating yourself to an occasional binge session may give your brain a well-earned break, and it’s easy to do many forms of exercise in front of the screen. The trick to keeping your binge-watching session in check and getting rid of the guilt is to exercise good habits when you head to the kitchen.
- Opt for snacks that include valuable vitamins and minerals.
- Keep your kitchen stocked with ingredients such as high quality, ready-to-eat Dole Jarred Fruit so you can create quick and easy snacks with a serving of fruit in between episodes or during a commercial break.
- Look for quick solutions that help trim prep time and skip the cutting, peeling and mess.
- Avoid waste or spoilage with convenient, re-sealable lids that let you use what you need for a single serving and save the rest for later.
- Get creative to satisfy cravings. Instead of reaching for cookies or cake, dip fruit in melted chocolate and pop it in the freezer. Let it sit while you watch a few episodes of your favorite show and then enjoy.
Find more quick and easy snacks that can be made during a commercial break at dolesunshine.com.
- Pre-made flatbread crust
- Broccoli rabe
- Cooked and chopped turkey bacon
- Dole Jarred Mandarin Oranges
- Cover flatbread with chopped broccoli rabe, turkey bacon and oranges.
- Low-fat yogurt
- Dole Jarred Sliced Peaches
- In cup or jar, alternate layering yogurt, granola and chopped peaches. Top with mint and serve immediately.
Brightened Up Caprese Salad
- Fresh mozzarella cheese
- Dole Jarred Sliced Peaches
- Fresh basil
- Salt, to taste
- Pepper, to taste
- Balsamic glaze
- Arrange alternate slices of mozzarella and peaches. Sprinkle fresh basil, season with salt and pepper, to taste, and drizzle with balsamic glaze.
- Whole-wheat bread
- Dole Jarred Sliced Peaches
- Crushed red pepper flakes
- Slice avocado in half, remove pit and scoop out avocado into bowl. Smash until desired consistency.
- Toast bread, layer with avocado and top with peaches. Season with salt, pepper and crushed red pepper flakes.
1-2-3 Chicken Wrap
- Whole-wheat tortilla
- Dole Jarred Mandarin Oranges
- Cooked chicken, chopped
- Yogurt-based dressing of choice
- Lay tortilla flat and add spinach, oranges and chicken. Top with dressing. Fold, cut and serve.
Substitution: Preferred greens can be added in place of or in addition to spinach
Tropical Fruit Salsa
- Dole Jarred Tropical Fruit
- 1 white onion
- 1 bunch cilantro
- 1 jalapeno
- 1 lime, juiced
- Tortilla chips
- Chop 2 cups fruit, dice onion, chop cilantro and seed and mince jalapeno.
- Combine ingredients and stir in lime juice. Serve alongside tortilla chips.
Source: Dole Jarred Fruit
(Family Features) School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.
Instead of giving your kids the same boring sandwich, jazz up their lunch box and snacks with a few easy tips:
Update a classic
Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunch box staple.
Wrap, roll and skewer
Wrap fixings in a tortilla for a handy “to go” snack. Cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly rolls or fashion them into kabobs.
Prepare for snack attacks
Make a double batch of snacks and keep them on hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra fresh.
Customize to fit cravings
Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat.
Reach for a quick dip
Eating fruit is twice as fun with a naturally sweetened dip. Keep individual serving-sized packages of honey fruit dip in the refrigerator where it’s ready to grab and go.
Add energy and brainpower to your kid’s school day with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey.
The National Honey Board provides a full collection of snack recipes and tips in the Honey Snack Recipe Brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com or send your mailing address to Pure Honey Snacks Brochure, P.O. Box 14636, Madison, WI 53708-0636.
For more recipes using pure honey, or to find out more about the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com.
Peanut Butter & Honey Roll-Ups
Makes 2 servings
- 4 slices wheat bread
- 1/2 cup smooth peanut butter
- 1/2 cup honey
- 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)
- 1/4 cup strawberries, finely diced
- 4 skewers (optional)
- Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)
- Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.
- Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.
Honey Cherry Granola Bars
Makes 12 to 16 bars
- 1/3 cup honey
- 1/4 cup butter, melted
- 3 egg whites
- 1 teaspoon cinnamon
- 1/2 teaspoon almond flavoring
- 3 cups low-fat granola
- 1/2 cup almonds, coarsely chopped
- 3/4 cup dried cherries
- Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into a 9-inch nonstick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.
Frozen Honey Banana Pops
Makes 8 pops
- 4 just-ripe bananas, peeled
- 8 craft sticks
- 1/2 cup honey
- 1-1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc.
- Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on a wax paper-lined tray.
- Meanwhile, spread desired toppings onto separate plates. Spoon about 1 tablespoon honey over each slightly frozen banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in desired topping until coated on all sides, pressing with fingertips to help toppings adhere. Return pop to wax paper-lined tray and repeat with remaining bananas.
- Freeze pops 15 minutes or more to set toppings. Serve.
Source: National Honey Board