(Family Features) Filling the kitchen with plant-based ingredients is an easy way to nudge kids toward nutritious after-school snacks and make busy weeknight dinners as healthy as they are delicious.

When you consume foods that boost your energy and give your body the fuel it needs, you can expect to feel healthier, both physically and emotionally. In many cases the foods that deliver are plant-based, and you can create delicious and healthy meals while adhering to a plant-based eating plan.

Make Easy Substitutes
Having a vegetarian meal once a day is a great start, or even try “meatless Mondays” at home. Swap out ice cream and instead go for frozen blended bananas as an after-dinner treat. Try a nut- or grain-based milk in place of your normal dairy.

Make Gradual Changes
Drastically changing your eating habits can be challenging. Small, sustainable changes are easier to manage and simpler to implement. Even one change per day can lead to healthier eating, like swapping the meat in a normal sandwich for a plant-based protein, such as a salad made with chickpeas or lentils, for a quick and easy lunch.

Start Meal Planning
Meal planning can reduce the time you spend in the kitchen and cut the cost of your groceries while making plant-based eating easy. When you plan meals in advance, you can buy in bulk and do the prep work ahead of time, which means you can whip up tasty plant-based meals in minutes. Keep healthy staples on hand like vegan, cholesterol-free and trans fat-free Toufayan multi-grain pita bread. The pre-split pita is perfect to keep on hand and fill with your favorite plant-based ingredients for a quick meal or pair with hummus, chickpea salad or apples. Made with quality, wholesome ingredients, each bread is hearth-baked to a golden brown for a tasty, convenient and versatile complement to a wide range of plant-based foods. They’re easy to find in your local grocer’s deli section.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

Apple Pie Stuffed Pitas

Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4

Filling:

• 4          green apples, peeled, cored and thinly sliced
• 1          teaspoon cinnamon
• 1/2       teaspoon nutmeg
• 2          tablespoons plant-based butter
• 1/3       cup white sugar
• 3          tablespoons water
• 1          teaspoon cornstarch

Oat Crumble Topping:

• 1/2       cup flour
• 1/2       cup rolled oats
• 1/4       cup brown sugar
• 1/2       teaspoon cinnamon
• 1          tablespoon orange juice
• 1          pinch salt
• 2          tablespoons plant-based butter
• 4          Toufayan Multi-Grain Pita Bread

1. Preheat oven to 350 F.
2. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.
3. To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.
4. Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.
5. Bake about 6 minutes. If desired, broil 1 minute for additional color.

Roasted Chickpea Cauliflower Sandwiches

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

• 1          can chickpeas, roasted
• 1/4       teaspoon salt, plus additional, to taste, divided
• 1/8       teaspoon black pepper, plus additional, to taste, divided
• garlic salt, to taste
• 1          head cauliflower, cut into florets
• 1/4       cup plant-based yogurt or sour cream
• 1/2       red pepper, diced
• 1/3       cup shredded carrots
• 1          cup corn kernels (optional)
• 1/4       teaspoon dill
• 1/2       teaspoon garlic powder
• 1/4       teaspoon paprika
• 3          Toufayan Bakeries Multi Grain Pitas, halved
• parsley, for garnish

1. Preheat oven to 425 F.
2. Season chickpeas with salt, pepper and garlic salt, to taste. Roast chickpeas 40-45 minutes.
3. In bowl, mix chopped cauliflower; yogurt or sour cream, diced pepper; shredded carrots; corn, if desired; 1/4 teaspoon salt; 1/8 teaspoon pepper; dill; garlic powder and paprika.
4. Once chickpeas are roasted, add to bowl and mix well. Spoon mixture into six pitas and garnish with parsley.

Source: Toufayan

(Family Features) Scoring big on game day requires championship-level meals and snacks that keep the crowd full and ready for action. You can take your tailgate to the house with these baked dishes that help simplify homegating so you can focus on the big screen.

From a salsa-based dip and chicken wings to kick off the party to sweet brownies for celebrating victory, each of these recipes call for less than an hour in the kitchen. Clock management is key to tackling a tailgate spread, making these delicious dishes the perfect play calls on game day.

To find more tailgate and homegate recipe inspiration, visit Culinary.net.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2       cup butter, cubed
• 1/3       cup flour
• 2          teaspoons paprika
• 1          teaspoon garlic powder
• 1          teaspoon salt
• 1          teaspoon black pepper
• 10        chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Score Big with a Salsa-Based Dip

Whether your game day celebrations call for a full-blown parking lot party or homegating with your closest friends, the nibbles and noshes you serve set the stage. Building your menu with crowd-pleasing classics – including one tried-and-true favorite that offers a fresh, veggie-forward taste: chilled salsa – makes your guests cheer for more than just the home team.

Healthy game day snacks are important to almost half (48%) of tailgaters and 18% said they’d consider leaving a party if salsa wasn’t served, according to the “Game Day Eats Report” survey from refrigerated salsa brand Fresh Cravings. With its low calorie count packed with high flavor, salsa supports health-conscious goals. Made with ingredients like fresh tomatoes, crisp vegetables, zesty peppers and more, the authentic taste of chilled salsa is a universal favorite among fans.

With a belief that plant-based foods should contain wholesome ingredients and bold flavors worth celebrating, Fresh Cravings refrigerated salsas are available in the produce section, next to dressings and dips, in restaurant-style or chunky mild, medium and hot varieties. Chilled salsa is an affordable and vibrant-tasting alternative to jarred salsa, making it a key ingredient in this Mexican Pizza Dip from celebrity chef George Duran. It’s a simple crowd-pleaser you can make in less than an hour, leaving more time for pregame festivities.

For more information and game day recipe ideas, visit freshcravings.com.

Mexican Pizza Dip

Recipe courtesy of chef George Duran
Servings: 6-8

• Nonstick cooking spray
• 1          tablespoon vegetable oil
• 1          pound ground beef
• 1          package taco seasoning mix
• 8          ounces cream cheese, at room temperature
• 1/2       cup sour cream
• 1          cup Fresh Cravings Chunky Salsa, plus additional for topping
• 1          cup grated mozzarella
• 1/2       cup blended Mexican cheese
• sliced jalapeno (optional)
• sliced black olives (optional)
• green onions (optional)
• tortilla chips

1. Preheat oven to 350 F.
2. Spray 8-by-8-inch glass pan or large souffle dish with nonstick cooking spray; set aside.
3. In large saute pan, heat oil over medium-high heat and add ground beef, breaking up with flat wooden spatula, until fully cooked. Sprinkle taco seasoning throughout beef and combine.
4. Place warm beef mixture in large bowl and add cream cheese, sour cream, 1 cup salsa and mozzarella. Mix well until combined and pour into prepared pan. Top with blended cheese and sliced jalapeno, black olives and green onions, if desired.
5. Bake until fully warmed and cheese is melted, 30-35 minutes.
6. Top with small spoonfuls of salsa. Serve with tortilla chips.

Cap Off Game Day with an All-Star Combo

Pregame festivities call for salty snacks and meaty morsels, but halftime eating and postgame celebrations are perfect for sweet treats.

You can sweeten up your tailgate or homegate with a shareable option like Marbled Peanut Butter Chocolate Brownies made with Domino Golden Sugar, which is made from pure cane sugar and dissolves and measures cup for cup just like white granulated sugar without compromising performance or taste. Featuring an undefeated combination of peanut butter and chocolate, this dessert is ideal for baking a day ahead so you can manage the clock on game day.

Find more tailgating sweets at dominosugar.com.

Marbled Peanut Butter Chocolate Brownies

Prep time: 25 minutes
Cook time: 20 minutes
Yield: 24 brownies

Chocolate Brownies:

• 1/2       cup (1/4 pound) butter
• 2          ounces unsweetened chocolate, chopped
• 1          cup Domino Golden Sugar
• 1/2       teaspoon vanilla extract
• 2          eggs
• 1/2       cup all-purpose flour

Peanut Butter Marble:

• 1/4       cup natural (no added sugar) peanut butter
• 4          tablespoons butter, softened
• 1/2       cup Domino Golden Sugar
• 1          egg
• 1/4       teaspoon vanilla extract
• 1/4       cup all-purpose flour
• 1/4       teaspoon baking powder

• powdered sugar, for topping (optional)

1. Heat oven to 350 F.
2. To make chocolate brownies: In medium saucepot over low heat, melt butter and chocolate. Remove pot from heat; stir in sugar and vanilla until blended.
3. In small mixing bowl, whisk eggs until frothy then stir into chocolate mixture.
4. Sift flour into batter and stir just until smooth. Pour batter into prepared pan, smoothing to edges.
5. To make peanut butter marble: In mixing bowl, cream peanut butter, butter and sugar. Add egg and vanilla; beat just until blended. In separate bowl, sift or whisk flour and baking powder then stir into batter just until combined.
6. Carefully spread peanut butter marble over chocolate batter. Use knife to swirl batters together, first horizontally then diagonally.
7. Bake 20 minutes, or until toothpick inserted in center comes out almost clean. Cool completely on wire rack before cutting. Top with powdered sugar, if desired, before serving.

Source:Fresh Cravings
Domino Sugar

(Family Features) As children head back to school and parents work to balance hectic schedules, it can be difficult to maintain a meal plan that doesn’t consume too much time. Make your morning meals, lunchbox packing and meal prepping easier by including time-saving hacks like easy-to-use ingredients and recipes.

Getting back into a routine can be stressful, but Cheesy Quinoa Bites offer a kid-friendly, parent-approved breakfast option that can be enjoyed at the kitchen counter, on the way to school or as a snack during the day. Try making them Sunday evening then simply reheating throughout the week for an appetizing way to encourage kiddos to eat their veggies and start the day strong.

For a snack to be enjoyed as a mid-morning treat or afternoon pick-me-up, pack these Pine Nut Strawberry Rice Bars in lunchboxes to help boost energy with a sweet-and-savory combination. Or, you can store them in the fridge and keep them at home as a reward after a long day of learning.

Ready in just 10 minutes, Success Boil-in-Bag quinoa and rice are the keys to these quick and easy recipes with a no measure, no mess process that makes cooking simple. Enjoyed by kids and adults alike, they’re made using high-quality ingredients to help you and your loved ones enjoy hassle-free school days from start to finish.

Find more back-to-school snacking solutions at SuccessRice.com .

Cheesy Quinoa Bites

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

• 1          bag Success Tri-Color Quinoa
• 2          cups aged cheddar cheese, shredded and divided
• 2          eggs
• 3/4       cup broccoli florets, cooked and finely chopped
• 1/3       cup orange bell pepper, finely diced
• 3/4       teaspoon salt

1. Preheat oven to 375 F. Grease 12 muffin cups. Cook quinoa according to package directions; let cool slightly.
2. Stir together quinoa, 1 1/2 cups cheddar cheese, eggs, broccoli, bell pepper and salt. Spoon mixture into prepared muffin cups. Sprinkle remaining cheese over top.
3. Bake 18-20 minutes, or until golden brown and set. Let cool slightly in pan on rack; invert onto rack and let cool completely or serve warm.

Substitution: Use finely chopped sun-dried tomatoes, black olives or pickled jalapeno peppers for orange bell pepper, if desired.

Pine Nut Strawberry Rice Bars

Prep time: 10 minutes
Cook time: 25 minutes
Yield: 36 bars

• 1          bag Success White Rice or Brown Rice
• nonstick cooking spray
• 3          tablespoons butter, softened
• 1/3       cup sugar
• 1/4       cup strawberry jam
• 2          eggs, beaten
• 1          teaspoon lemon extract
• 2 1/2    cups all-purpose flour, sifted
• 2          teaspoons baking powder
• 2          teaspoons ground turmeric
• 1          teaspoon baking soda
• 1 1/2    cups fresh strawberries, hulled and sliced
• 1/2       cup unsalted pine nuts, chopped

1. Prepare rice according to package directions. Coat 9-by-13-inch baking pan with nonstick cooking spray and set aside. Preheat oven to 350 F.
2. In bowl or electric mixer on medium speed, beat butter, sugar and strawberry jam until thoroughly combined. Add eggs and lemon extract; continue beating until well mixed.
3. In separate bowl, sift flour, baking powder, turmeric and baking soda.
4. Add rice to flour mixture and mix thoroughly. Combine rice mixture with egg mixture. Gently fold in strawberries and nuts.
5. Spread batter in prepared pan. Bake 25 minutes.
6. Remove bars from oven and cool in pan. Once cool, transfer to cutting board and cut into 36 bars. Store in refrigerator.

Source: Success Rice

(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.

Kid-Friendly Cuts
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.

Slices
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.

Cubes
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.

Sticks
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.

Cutouts
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

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

Garnish:

• 2          cups plain Greek yogurt
• 3          cups watermelon, diced 1/2 inch
• fresh mint leaves
• powdered sugar (optional)
• honey (optional)

1. Preheat Belgian or regular waffle iron.
2. In blender, process oat flakes into flour.
3. In bowl, mix oat flour, all-purpose flour, baking powder and salt. Mix in watermelon juice and oil.
4. Whip egg whites into stiff peaks and fold into batter.
5. 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.
6. Garnish waffles with yogurt; watermelon cubes; mint sprigs; powdered sugar, if desired; and honey, if desired.

Watermelon Donuts

Servings: 1

• 2          slices seedless watermelon, 1 1/2 inches thick
• 2          tablespoons nonfat plain Greek yogurt
• 1          pinch sugar
• vanilla, to taste
• 9          slivered almonds

1. Cut out donut shapes from watermelon slices.
2. Sweeten Greek yogurt with sugar and vanilla, to taste, to create frosting.
3. Frost half of watermelon donuts with half of frosting. Add layer of remaining watermelon donuts and top with remaining frosting.
4. Sprinkle toasted almonds over top and serve.

Source: National Watermelon Promotion Board

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

• 1 package (10 ounces) frozen broccoli with cheese
• 12 slices bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup mushrooms, sliced
• 4 eggs
• 1 cup milk
• 1 1/2 cups shredded cheese, divided
• 2 frozen deep-dish pie shells (9 inches each)

1. Heat oven to 350 F.
2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
6. Bake 40 minutes.
7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

• 8-10 slices Coleman Natural bacon
• 1 pound ground beef
• salt
• pepper
• 4 slices cheese
• 1 cup canola oil
• 8 soft corn tortillas
• 1 medium red onion, sliced
• 1 avocado, skin removed and sliced
• 1 medium tomato, chopped
• 8-10 romaine lettuce leaves, torn

1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup Dark Brown Sugar
• 1/2 cup Organic Raw Cane Sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3 cups quick oats

Creme Filling:

• 3/4 cup unsalted butter, at room temperature
• 2 cups Confectioners’ Sugar
• 1-2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1 pinch salt

1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

(Family Features) From little ones learning the game to professional athletes pushing sports to new levels, nutrition impacts the ability to re-energize, stay hydrated and reach peak performance. Now, new data shows that one naturally nutrient-rich beverage provides more benefits than previously thought: dairy milk.

For years, real milk has been recognized as a powerhouse beverage that delivers nine essential nutrients, including calcium, protein and vitamin D. However, updated nutrient daily values for nutrition labeling and more robust government nutrition databases have provided data that shows real milk delivers 13 essential nutrients, making it a good or excellent source of four more vital nutrients: potassium, zinc, selenium and iodine. These nutrients help build strong bones, maintain a healthy immune system and maintain your central nervous system, all of which directly impact athletic performance.

“As a kid, you thought of dairy milk as the drink that helped you grow and have strong bones,” said Briana Butler, MCN, RDN, LD, a performance and sports dietitian who advises athletes. “As you get older and start paying more attention to drinks’ attributes, you realize that truth applies to adults and athletes as well. Real milk is a trustworthy and nutrient-rich way to repair, rehydrate and replenish muscles and bodies. It is truly an undeniable favorite of mine to fuel performance.”

As the “original sports drink,” real milk has fueled athletes for centuries and offers a natural nutrient combination not found in formulated sports drinks. It provides benefits for fitness enthusiasts of all ages including building lean muscle, maintaining strong bones and supporting a healthy immune system.

With 13 nutrients, real milk isn’t just the ultimate training fuel, it also makes your favorite recipes more tasty and nutritious. Dishes such as Zucchini Oatmeal Muffins are made in just 15 minutes and are a quick and nutritious snack that can be enjoyed on the go, crumbled over yogurt or paired with eggs for a morning power-up. You can also try Rattle Snake Pasta, a better-for-you version of a family favorite that combines rotisserie chicken, peppers and linguine.

Visit gonnaneedmilk.com for more information on real milk’s nutrition and for milk-inspired meals.

Rattle Snake Pasta

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 6

• 1/4       cup buttery spread
• 2          tablespoons all-purpose flour
• 3/4       cup dairy milk (2% recommended)
• 1/2       cup vegetable broth
• 1          tablespoon vegetable base
• 1/2       cup Parmesan cheese, shredded
• salt, to taste (optional)
• pepper, to taste (optional)
• 1/4       cup pickled jalapeno slices
• 3          tablespoons minced garlic
• 10        ounces cooked rotisserie chicken, shredded
• 1          green bell pepper, sliced
• 1          red bell pepper, sliced
• 1          handful fresh cilantro, minced
• 1          pound whole-wheat linguini, cooked

1. In medium pot, melt buttery spread then add flour; mix well. Slowly add dairy milk and vegetable broth, stirring well.
2. Add vegetable broth and Parmesan cheese; heat slowly until thickened. Add salt and pepper, to taste, if desired.
3. Add jalapenos, garlic, bell peppers and roasted chicken; heat thoroughly.
4. Serve over cooked linguini.

Zucchini Oatmeal Muffins

Recipe courtesy of registered dietitian Bri Butler and Power Portions
Total time: 15 minutes
Servings: 12

• 1          zucchini
• 1 1/2    cups dairy milk (2% recommended)
• 3          bananas
• 6          pieces pitted Deglet Noor dates
• 1          teaspoon vanilla extract
• 2          tablespoons safflower oil
• 2 1/2    cups old-fashioned oats
• 1 1/2    teaspoons baking powder
• 1 1/2    teaspoons salt
• 1          teaspoon ground cinnamon

1. Preheat oven to 350 F.
2. Grate zucchini. Using kitchen towel or cheesecloth, wring as much water as possible. Set aside.
3. In blender, blend dairy milk, banana, dates, vanilla and oil until smooth. Set aside.
4. In large bowl, combine oats, baking powder, salt and cinnamon.
5. Combine milk mixture, zucchini and oat mixture until well combined. Pour into coated 12-muffin pan.
6. Cook 30 minutes, or until golden brown.
7. Tips: Pair muffin (counts as one grain) with eggs and unsweetened nut butter for a balanced meal. Crumble over plain yogurt for parfait twist.

Photos courtesy of Getty Images

Source: MilkPEP

(Family Features) Summertime, for many, represents an opportunity to enjoy freshly cooked meals while enjoying time outdoors. Taking your dishes from ordinary to extraordinary starts with chef-inspired recipes that call to mind the flavors of the season.

Whether you’re a steak enthusiast who enjoys nothing more than a tender cut or a summer burger connoisseur looking for a fresh twist on tradition, these recipes call for high-quality beef from Omaha Steaks. Created by Omaha Steaks Executive Chef David Rose, the New York Strips Oscar-Style complement the thick, juicy, marbled flavor of the steaks with sauteed asparagus, bearnaise sauce and jumbo lump crab meat. Or turn your attention to Fried Lobster Po Boy Burgers with pimento remoulade sauce for a tempting way to combine two summertime favorites – seafood and burgers.

Visit OmahaSteaks.com for more summer meal inspiration.

Fried Lobster Po Boy Burgers

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 20 minutes
Cook time: about 20 minutes
Servings: 2

Pimento Remoulade:

• 1/2       cup mayonnaise
• 1 1/2    tablespoons minced pimentos
• 1          tablespoon Dijon mustard
• 1          tablespoon minced bread and butter pickles
• 1          pepperoncino (seeded and minced)
• 1/4       teaspoon smoked paprika
• 1/4       teaspoon garlic powder
• 1/4       teaspoon freshly ground black pepper
• 1          tablespoon freshly squeezed lemon juice
• 3          dashes hot sauce
• kosher salt, to taste

Fried Lobster Tails:

• Vegetable oil, for frying
• 1/2       cup all-purpose flour
• 1/2       teaspoon kosher salt, divided
• 1/2       teaspoon freshly ground black pepper, divided
• 1/4       teaspoon garlic powder
• 1/4       teaspoon smoked paprika
• 1          large egg
• 1          tablespoon water
• 2          dashes hot sauce
• 1/4       cup potato chips, finely blended in food processor
• 1/3       cup panko breadcrumbs
• 1          tablespoon minced flat leaf Italian parsley
• 2          Omaha Steaks lobster tails (5 ounces each)

Cheeseburgers:

• 1          pound Omaha Steaks premium ground beef
• salt, to taste
• freshly ground black pepper, to taste
• 2          tablespoons unsalted butter, at room temperature
• 2          brioche buns
• 2          slices yellow cheddar cheese
• 3          leaves romaine lettuce, shredded

1. To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste.
2. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep.
3. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside.
4. In separate medium bowl, whisk egg, water and hot sauce. Set aside.
5. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside.
6. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper.
7. Toss halved lobster tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.
8. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping.
9. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick.
10. Using thumb, make dimple in center of each patty to help cook evenly.
11. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns.
12. Grill burgers 4-5 minutes per side for medium doneness.
13. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning.
14. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns.
     

New York Strips Oscar-Style

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: about 30 minutes
Cook time: about 3 1/2 hours
Servings: 4

Sauteed Asparagus:

• 1/2       pound jumbo asparagus (about 1 bunch), blanched in salted boiling water
• 3          tablespoons olive oil
• 2          garlic cloves, minced
• 2          tablespoons minced shallots
• salt, to taste
• freshly ground black pepper, to taste

Bearnaise Sauce:

• 1/4       cup white wine vinegar
• 2          tablespoons minced shallots
• 1          tablespoon chopped tarragon
• 3          egg yolks
• 2          tablespoons water, plus additional for boiling, divided
• 2          dashes hot sauce
• 12        tablespoons unsalted butter, melted
• salt, to taste
• freshly ground black pepper, to taste

Jumbo Lump Crab Meat:

• 1          pound jumbo lump crab meat
• 2          tablespoons kosher salt

New York Strip Steaks:

• 4          Omaha Steaks Private Reserve or Butcher’s Cut New York Strips (10 ounces each)
• salt, to taste
• freshly ground black pepper, to taste
• water
• 4          tablespoons grapeseed oil
• 4          tablespoons unsalted butter
• 3          garlic cloves
• 2          fresh thyme sprigs

1. To make asparagus: Cut asparagus stalks into 1/4-inch pieces. Heat large pan over medium-high heat and add olive oil.
2. Add garlic and shallots to pan; lightly saute about 20 seconds, or until fragrant.
3. Add asparagus to pan; saute about 2 minutes until lightly browned. Add salt and pepper, to taste.
4. To make bearnaise sauce: In small saucepan, bring vinegar, shallots and tarragon to boil then reduce to simmer 3-4 minutes until reduced by about half. Cool to room temperature.
5. Bring medium pot half full of water to slow boil.
6. In small bowl, whisk egg yolks, vinegar reduction, water and hot sauce until well incorporated.
7. Place bowl over pot of boiling water and continue whisking ingredients until it starts to emulsify and becomes sauce-like. Alternate whisking on and off heat every 30 seconds to prevent eggs from scrambling.
8. Gradually add melted butter, continuously whisking until sauce becomes rich with ribbony consistency and sets up. Season with salt and pepper, to taste. If too thick, add 1 tablespoon water at a time and whisk to desired consistency.
9. To make crab meat: In medium bowl, lightly toss crab meat with salt until well coated.
10. To make steaks: Pat steaks dry with paper towels and season heavily with salt and pepper, to taste. Bring steaks to room temperature.
11. Place sous vide immersion circulator in pot of water and set to 5 F below target doneness.
12. Place seasoned steaks in sous vide bag or zip-top bag and cook 2 hours.
13. Remove bag and remove steaks from bag. Pat steaks dry with paper towels.
14. Warm large cast-iron pan over high heat and add oil. Add steaks, butter, garlic cloves and thyme leaves. After about 1 minute, steaks should start to brown.
15. Flip steaks and baste with butter until caramelized. Remove steaks from pan and rest 7-8 minutes.
16. To assemble: Place asparagus on bottom of plate. Top with steaks (whole or sliced), crab meat and bearnaise sauce.

Source: Omaha Steaks

(Family Features) Time available to cook, your family's preferred dishes, ingredients you have in the pantry - there are plenty of considerations that may limit your options for an at-home menu. Add in a gluten allergy, or simply a desire to avoid it, and it may feel impossible to appease everyone.

However, all it takes is simple ingredient swaps to turn a family favorite into a gluten-free recipe. From pizza at dinnertime to a chocolatey dessert, these dishes offer easy, flavorful ways to make your menu gluten-free.

A Healthier Homemade Pizza
Creating a gluten-free dinner can be as easy as tweaking some of your loved ones' favorite meals. Even pizza can offer a gluten-free solution when you rethink the ingredients included.

Satisfy your family's needs with an option like Toufayan Gluten-Free Wraps in place of traditional crust in this Gluten-Free Barbecue Skillet Pizza. Made from wholesome, all-natural ingredients with no cholesterol or trans fats, these easily foldable wraps are available in four flavors, making them perfect for homemade pizza.

Visit Toufayan.com to find more mealtime solutions.

Gluten-Free Barbecue Skillet Pizza

Servings: 6

• 1 tablespoon olive oil, divided
• 1 Toufayan Gluten-Free Original Wrap
• 3 tablespoons gluten-free barbecue sauce
• 4 cooked sausage links, crumbled
• 2 cups diced Mozzarella cheese
• 2 tablespoons chopped green onion
• fresh Parmesan cheese, for garnish (optional)
• fresh fennel fronds, for garnish (optional)
• crushed red pepper, for garnish (optional)
• salt, to taste
• pepper, to taste

1. Heat oven to broil.
2. Heat cast-iron skillet over medium heat. Add 1-2 teaspoons olive oil; spread to cover bottom of skillet.
3. Place wrap in skillet, brush with barbecue sauce and add sausage, Mozzarella and green onion.
4. Fry 2-3 minutes, or until bottom of wrap is golden and crispy.
5. Place skillet under broiler until cheese is melted and bubbly, about 2 minutes.
6. Remove from broiler, place on cutting board and sprinkle with Parmesan, fennel fronds and crushed red pepper, if desired.
7. Season with salt and pepper, to taste; drizzle with remaining olive oil, cut and serve.

Dish Up a Dynamic Dessert

Going gluten-free isn't just for meals from breakfast to dinner - you can cut gluten from delicious desserts, too.

This Cookie Brownie Supreme calls for layers of cookie dough, cookies and brownies for a taste bud tempting way to round out a meal with those you love. One of the key ingredients is Goodie Girl Chocolate Creme Sandwich Cookies, made with real cocoa and a sweet cream filling between two chocolate wafers. They're made without artificial flavors, colors or preservatives for a gluten-free, vegan and peanut-free treat.

Find more varieties and dessert ideas at goodiegirl.com.

Cookie Brownie Supreme

Recipe courtesy of glutenfreewith3.com

Cookie Dough Layer:

• 1 stick softened butter
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 1/4 teaspoons vanilla extract
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups gluten-free flour
• 1 cup semi-sweet chocolate chip

Cookie Layer:

• 25 Goodie Girl Chocolate Creme Sandwich Cookies

Brownie Layer:

• 1 stick butter
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• 3 eggs
• 3/4 cup gluten-free flour
• 1 teaspoon baking powder
• 6 Goodie Girl Chocolate Creme Sandwich Cookies, crushed
• 1/4 cup semi-sweet chocolate chips
• vanilla ice cream (optional)
• chocolate syrup (optional)

1. Preheat oven to 350 F. Prepare 9-by-9-inch cake pan with parchment paper.
2. To make cookie dough layer: In large bowl, combine softened butter, brown sugar, sugar and vanilla. Mix with handheld mixer until combined and creamy. Add egg and beat until combined.
3. In small bowl, combine baking soda, salt and flour. Beat flour mixture gradually into sugar mixture. Once completely combined, fold in chocolate chips. Add cookie dough layer to bottom of prepared pan and spread evenly.
4. To make cookie layer: Layer cookies on top of cookie dough layer.
5. To make brownie layer: In saucepan, melt butter, sugar and salt until completely combined. Remove from heat and transfer to large bowl. Add vanilla, cocoa and eggs; mix. Slowly add flour and baking powder. Mix until completely combined.
6. Pour brownie mixture over cookie layer. Spread evenly.
7. Top with crushed cookies and chocolate chips.
8. Bake 50 minutes. Let cool completely before removing from pan. Slice and top with vanilla ice cream and chocolate syrup, if desired.

Source: Toufayan

From tasty small bites to a filling feast and even dessert for breakfast, brunch options are nearly endless. Take your spring brunch to the next level with recipes that appease appetites of all kinds.

First, start with portioned pastry cups perfect for appetizers. Bring out the protein-packed breakfast burritos for the main course then, for a final touch of sweet deliciousness, offer up lemony doughnuts to cap off the feast.

Find more brunch recipes at Culinary.net.

Bite-Sized Breakfast

Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for starting a morning meal with loved ones. Or, if a busy schedule looms, try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week.

Find more breakfast recipes at Culinary.net.

Pastry Brunch Cups

Servings: 18

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Swiss cheese
• 2 sheets puff pastry
• 18 eggs
• 2 cups diced ham
• chopped fresh green onions

Heat oven 375 F.

1. In small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.
2. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.
3. Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

Power Brunch with a Protein-Packed Burrito

A well-rounded brunch calls for a multitude of dishes and beverages, but it wouldn’t be complete without a protein-packed recipe to get the day started.

This delicious Breakfast Burrito is loaded with colorful veggies and Silver Fern Farms 100% grass-fed strip steak. Hailing from New Zealand, home to some of the world’s most natural tasting beef and lamb, this premium cut of beef is aged 21 days and minimally processed with no added growth hormones or antibiotics. The animals are grass-fed year-round and allowed to roam and graze freely, so the beef offers a lean, flavorful texture that tastes just as nature intended.

Visit silverfernfarms.com to find more at-home brunch inspiration.

Breakfast Burrito

• 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 ounces)
• oil
• salt, to taste
• pepper, to taste
• 1/2 onion, finely chopped
• 1 red bell pepper, sliced lengthwise
• 4 large mushrooms, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2-1 teaspoon chili powder
• 1 tomato, finely chopped
• 8 eggs
• 1/2 cup milk
• 4 large tortillas
• 1 cup spinach
• 1 1/2 ounces feta cheese, crumbled
• 1/4 cup cilantro
• 1 avocado
• lime wedges (optional)
• hot sauce (optional)

1. Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, heat pan over medium-high heat.
2. Rub steak with oil and season with salt and pepper, to taste.
3. Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes.
4. Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute.
5. Add cumin, paprika and chili powder; stir through.
6. When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste.
7. In large bowl, whisk eggs, milk and salt and pepper, to taste.
8. Heat pan to medium heat and add splash of oil.
9. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly.
10. Lay tortillas on flat surface or plate.
11. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handful of spinach, scrambled eggs, crumbled feta, cilantro and avocado. Fold bottom of tortilla and roll.
12. Serve with lime wedges and hot sauce, if desired.

Dine on Deliciously Sweet Doughnuts

Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses.

These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They’re made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor.

Visit dominosugar.com to find recipes perfect for entertaining and celebrating throughout the year.

Lemon Ricotta Doughnuts

Prep time: 20 minutes

Cook time: 7 minutes

Doughnuts:

• Vegetable oil, for frying
• 2 cups all-purpose flour
• 1 3/4 cups Domino Golden Sugar, divided
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 5 large eggs
• 1 3/4 cups ricotta cheese
• 1 tablespoon pure vanilla extract

Lemon Curd (optional):

• 1 stick unsalted butter, softened
• 1 1/2 cups Domino Golden Sugar
• 2 large eggs
• 2 egg yolks
• 4 lemons, zest and juice only
• 1/8 teaspoon salt

1. To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil.
2. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined.
3. Use ice cream scoop to scoop small amounts dough into oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain in paper towel. Repeat with remaining dough.
4. While still hot, toss doughnuts with remaining sugar.
5. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt.
6. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

Source: Beef + Lamb New Zealand
Domino Golden Sugar

(Family Features) The holidays are filled with delicious food - from indulgent breakfasts to decadent desserts - but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert.

Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell - add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plant-based protein and 3 grams of fiber, plus 12 grams of "good" monounsaturated fats and only 2 grams of saturated fat - perfect to power you through long days of holiday shopping.

This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy.

You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you're craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan Brownies.

Discover more nutritious, delicious and festive recipes at AmericanPecan.com.

Reindeer Pecan Brownies

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 brownies

• Nonstick cooking spray
• 1 stick (1/2 cup) unsalted butter, melted
• 1 tablespoon pecan or canola oil
• 1 cup, plus 2 tablespoons, granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/4 teaspoon kosher salt
• 20 raw pecan halves, cut in half
• 40 candy eyeballs
• 20 red chocolate candies
• 1/4 cup chocolate chip

1. Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray.
2. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.
3. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.
4. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.
5. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to "glue" on pecan antlers, candy eyeballs and red candy noses to brownies.
6. Allow chocolate to set before transferring brownies to airtight container.

Note: Brownies will stay fresh for up to three days.

Gingerbread Pecans

Prep time: 5 minutes
Cook time: 40 minutes
Yield: 2 cups (6 servings)

• 1 large egg white, beaten
• 2 cups raw pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons gingerbread spice blend
• 1 pinch salt

1. Preheat oven to 300 F. Line baking sheet with parchment paper; set aside.
2. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.
3. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely.

Note: Pecans can be stored in airtight container for up to four days.

No-Bake Pumpkin Pecan Pie Bites

Prep time: 15 minutes
Chill time: 1 hour
Yield: 12 bites (6 servings)

Crust:

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
• 1 pinch pink salt

Filling:

• 1/3 cup pumpkin puree
• 1/3 cup full fat coconut milk
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 pinch pink salt
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

1. To make crust: In food processor, process pecan pieces, drained dates and salt until combined and "dough" starts to form into ball.
2. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.
3. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
4. Evenly disperse pumpkin pie filling among openings until tins are about half full.
5. Top each with one pecan half and place in freezer at least one hour.

Source: American Pecan Council