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
by Guest | Jun 14, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Parmesan Herb-Baked Salmon
For Alzheimer’s and Brain Health Awareness month this June, we invite you to nourish your mind with the brain-boosting benefits of Omega-3 fatty acids found in Salmon! This easy-to-make recipe combines flaky salmon with a savory coating of parmesan that will save you time brainstorming what to make for dinner.
Ingredients
- 1 whole wild salmon filet with skin, 1 1/2 inches thick (2 lbs)
- 1/4 cup light mayo
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, finely minced
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 425F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.
- Combine mayo, Parmesan, garlic and herbs in a small bowl.
- Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment or foil. Partially bake salmon for 8 minutes.
- Remove from oven and remove top piece of parchment paper.
- Spread the top with the Parmesan herb mixture.
- Return to oven uncovered and bake until the top has browned, and the salmon flakes easily with a fork.
- The salmon should register 135º F when checked with an internal thermometer probe, about 15 to 18 minutes if the fish is 1 1/2 inches thick, less or more depending on the thickness.
Resource: https://www.skinnytaste.com/parmesan-herb-baked-salmon/
Lewis Martin, MS, RD, LD, Nutrition Director with Oregon Dairy Counsel
by Guest | May 27, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes, Uncategorized
by Guest | May 9, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Recipes
Creamy homemade hummus —a classic Mediterranean dip perfect for sharing.
- 15 ounce can chickpeas/garbanzo, rinsed and drained well
- juice from 1 lemon about 1/4 cup
- 3/4 teaspoon kosher or sea salt
- 1-2 cloves garlic very finely minced
- 1/4 cup plain yogurt
- 3 tablespoons extra virgin olive oil plus more for drizzling
- 1/4 teaspoon smoked paprika
- minced fresh parsley
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In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute.
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While the processor is running, pour in the olive oil. Taste and check for smooth consistency.
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If the hummus is too thick, add 1 tablespoon of water.
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Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.
- Enjoy on pita bread, fresh vegetables like carrots and cucumbers, or as a spread in sandwiches and wraps!
Resource: steamykitchen.com
by Guest | Apr 18, 2024 | Eat Well, Featured, Lunch & Snack Recipes, Uncategorized
