by Guest | Jan 31, 2025 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Savor this vibrant and nutritious dish, packed with flavor, texture, and essential nutrients, whether as a main course or a side salad.
Ingredients
3 cups chopped kale (1 small bunch)
1 can (15 ounce) black-eyed peas, drained and rinsed
2 cups cooked quinoa
1 small red onion, chopped
1 bell pepper, diced (any color)
3 Tablespoons white distilled vinegar
2 Tablespoons vegetable oil (try olive oil)
1 teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- In a large bowl, combine the kale, black-eyed peas, quinoa, onion and bell pepper.
- In a small bowl or jar with a lid, combine the vinegar, oil, paprika, black pepper and salt. Stir or shake until combined.
- Pour mixture over vegetables and quinoa. Stir to combine and chill before serving.
- Refrigerate leftovers within 2 hours.
Notes
- Try other vegetables for the bell pepper such as chopped zucchini, hot pepper or tomato.
- For kale that’s easier to chew, chop pieces small then place in the bowl with a teaspoon each of oil and vinegar and a pinch of salt. Massage until soft with your hands, then continue with step 3.
- Try other cooked grains such as bulgur or wheat berries.
- For perfectly cooked quinoa, try the Food Hero Stovetop Quinoa recipe.
- Cook your own black-eyed peas from dry. 1 cup dry makes about 3 cups cooked. 1 can of black-eyed peas contains 1 ½ to 2 cups drained and rinsed black-eyed peas.
Resource: Recipe from Foodhero.org
by Guest | Nov 15, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Ingredients
Butternut Apple Filling Ingredients:
1 small (about 1 pound) butternut squash
3 medium tart apples, sliced
2 Tablespoons lemon juice
½ cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
½ teaspoon salt
Oat Topping Ingredients:
½ cup all-purpose flour
½ cup oats (old fashioned rolled or quick-cooking)
¼ cup packed brown sugar
¼ cup butter, melted
Directions
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- Heat oven to 375 degrees F. Lightly grease a 13×9-inch baking dish.
- Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
- In a large bowl, stir together the filling ingredients until well mixed.
- Pour filling into baking dish. Cover and bake for 20 minutes.
- In a medium bowl, stir together brown sugar, flour and oats. Mix in the margarine or butter and set aside.
- Remove baking dish from oven and sprinkle topping over filling. Return uncovered dish to oven.
- Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
- Refrigerate leftovers within 2 hours.
by Guest | Oct 18, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
This festive combination of high-fiber whole wheat flour and canned pumpkin, creamy high-protein Greek yogurt, and a delicious medley of fall spices will give your little ghouls and goblins the energy they need for all their fun-filled Halloween activities! These pancakes are easy-to-make, wholesomely nutritious, and packed with your favorite flavors of the Fall season.
Ingredients:
- ¾ cup nonfat Greek yogurt
- ¾ cup milk
- 2 tablespoons butter plus additional for cooking the pancakes
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
-
FOR SERVING (Optional):
- Pure maple syrup
- Butter
- Chopped toasted pecans
- Vanilla greek yogurt
Instructions:
In a medium bowl, whisk together the Greek yogurt and milk. Set aside and let rest for 5 minutes.
In a small bowl or saucepan, melt the butter. Set aside to cool.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
To the bowl with the rested milk and yogurt, add the pumpkin puree, eggs, maple syrup, and vanilla. Whisk until well blended. Whisk in the melted, cooled butter.
Make a well in the center of the dry ingredients. Carefully pour in the wet ingredients. With a wooden spoon or rubber spatula, stir very gently, just until the flour disappears. The mixture will look lumpy. Let rest while the skillet preheats.
To cook: If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper. Preheat an electric griddle to 350 degrees F, or heat a large, nonstick skillet or cast iron skillet over medium low. Wait several minutes to allow the skillet fully preheat.
Melt a little butter on the skillet, or coat with nonstick spray. Scoop the batter into 1/4 cupfuls, leaving room for the pancakes to spread. Let cook on the first side until bubbles form on top and the edges of the pancakes look dry, about 4 minutes. Flip and cook on the other side, until the pancakes are golden and cooked through, about 2 to 3 minutes more. Adjust the heat as you go if the outsides begin to darken too quickly, before the insides are cooked through.
Repeat with remaining pancakes, adding more butter or nonstick spray to the skillet as needed and keeping the pancakes warm in the oven between batches as desired. Serve hot, with desired toppings.
Resource: https://www.wellplated.com/healthy-pumpkin-pancakes-recipe/
by Guest | Sep 28, 2024 | Being Well, Eat Well, Featured, Lunch & Snack Recipes, Recipes
Healthier Snack Choices: At Home and in the Classroom
At Tillamook County Wellness, we believe that building healthy habits starts at home and continues in the classroom. Teaching children to make better snack choices is a valuable way to support their overall wellness. Here’s how families and educators can help kids make nutritious decisions every day.
At Home: Healthy Habits Start with You
Setting a positive example and providing nutritious options at home can empower children to make healthier choices. Encourage them to reach for snacks like fruits, vegetables, whole grains, and low-fat dairy. Involve your kids in snack preparation to make it a fun and engaging experience. Colorful combinations from different food groups can turn a healthy snack into an exciting treat!
It’s also important to teach children to listen to their bodies and let them decide when they are full. Reading food labels together is another great way to help kids avoid added sugars and unhealthy fats. By developing these skills early on, children will feel empowered to make healthier decisions throughout their lives.
In the Classroom: Creating Healthy Snack Environments
Teachers can play a significant role in fostering healthy habits by bringing nutritious snacks into the classroom. Providing fruits and vegetables as snacks not only encourages better eating habits but also normalizes healthy food choices among peers. Just be sure to check for any food allergies or school rules regarding snacks.
Keep things simple and cost-effective. Something as easy as a few apple slices or colorful bell pepper strips can make a big impact. You can also team up with other parents to provide a nutritious snack, like veggie sticks with ranch dip or a homemade trail mix with dried fruits and whole grain cereals. Working together ensures kids get balanced options at school and at home, helping them form lifelong healthy habits.
Fun and Healthy Snack Ideas:
- Crackers and salsa
- Bell peppers (in different colors)
- Applesauce
- Oranges
- Fruit cups
- Pears
- Tomatoes
- Yogurt
- Trail mix
- Cheese
- Bananas
- Apples
- Cereal bars
For more nutritious snack ideas and resources, check out Foodhero.org
By reinforcing these healthy habits at home and in the classroom, we help children build a strong foundation for their overall wellness. Together, we can create a healthier future for Tillamook County families!
Information for this article provided by Food Hero.
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Renee Aufdermauer | Sep 6, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Ingredients
- 1 banana, cut in half crosswise and again lengthwise
- 1 cup Greek yogurt (plain or flavored)
- 1 cup whole-grain fortified cereal (check the Nutrition Facts label)
- 1 teaspoon honey (optional)
- 1/4 cup sliced strawberries (fresh or frozen)
- 1/4 cup canned pineapple pieces (fresh or canned in 100% juice and drained)
Directions
- Wash hands with soap and water.
- Place 2 pieces of banana next to each other in each of the 2 cereal bowls.
- Over the banana in each cereal bowl, spoon half the yogurt and sprinkle half the cereal. Drizzle with honey, if desired.
- Top with fruit and serve.
- Refrigerate leftovers within 2 hours.
Notes
- Try any fruit, such as blueberries and sliced peaches.
- Look at a cereal’s Nutrition Facts label to see if it is fortified with added nutrients such as B12.
- Use any type of yogurt. Look at the Nutrition Facts label for nutrients of concern such as protein, calcium, saturated fat and added sugars.
Photo & Recipe Source: https://www.foodhero.org/recipes/high-protein-banana-split
by Guest | Jun 21, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes, Uncategorized
These kid-friendly strawberry chia yogurt pops offer a delicious, healthy way to cool down on a hot summer day! With a winning combo of brain-boosting omega-3 fatty acids, gut-healthy probiotics, and muscle-strengthening protein, this will surely be your new favorite treat to beat the heat.
Ingredients:
1 cup finely chopped strawberries
3 Tbsp honey
2 cups 2% or whole Milk Greek Yogurt
1 Tbsp chia seeds
2 tsp vanilla
6 popsicle sticks
Chia seed garnish (optional)
Instructions:
In a bowl, using a fork, mash ⅓ cup of the strawberries. Add honey and mash to soften. Stir in yogurt, chia seeds and vanilla.
Spoon and divide yogurt mixture into molds, tapping on counter to eliminate air bubbles. Sprinkle with more chia seeds on top (if using) and insert popsicle sticks.
Freeze until solid, 3 to 4 hours. To remove from mold, dip casing into cup of warm water to loosen yogurt pop.
Tip: For a fun decorative look, slice one strawberry. Fill molds halfway and slide a slice directly on wall; top with remaining yogurt mixture.
Submitted by: Lewis Martin, MS, RD, LD, Nutrition Director with Oregon Dairy Counsel
