7/29/15

Savory Blueberry Brie Grilled Cheese

Savory Blueberry Brie Grilled Cheese

 It’s summertime! Berries are in season which means they’re super affordable and provide a wealth of health benefits! Blueberries in particular contain antioxidants to fight inflammation, are high in vitamin C and manganese, and are low in fat and sodium.

Vitamin C is crucial for wound healing and immunity, and manganese helps your body digest other nutrients like carbs and protein.

Blueberries offer a good source of dietary fiber which helps you feel full and supports a healthy digestive system!

With all this goodness we knew we had to set out to find a savory blueberry recipe… something different from smoothies, salads, and desserts!

So, Driscoll’s has a Savory Blueberry and Brie Grilled Cheese recipe on their website that pairs well with Market Street’s sour dough bread (made from scratch in our bakery)!

If you’re concerned about fat calories coming from the butter, brie and mascarpone, try using plain Greek yogurt in place of the mascarpone. That will give it some protein and reduce the fat without sacrificing any savory flavors!

Here’s what you’ll need:
  • 12 oz of blueberries
  • 2 tbsp lemon juice
  • ½ tsp lemon zest
  • 1 tsp thyme
  • 4 slices Artisan Sour Dough Bread (from the Market Street bakery)
  • 4 oz Brie
  • 4 oz mascarpone
  • 1 cup baby arugula
  • Butter

Preheat oven to 375°F.
1. Bring blueberries, lemon juice and zest and thyme to a boil over medium-high heat. Reduce heat to medium and simmer about 20 minutes or until thickened, stirring occasionally. Remove from heat and let cool 15 minutes.




2. Butter 1 side of each bread slice and place butter side down on an ungreased cookie sheet. On the other side spread a thin layer of mascarpone cheese and top each with about 2 tablespoons blueberry spread.

3. Thinly slice Brie, keeping rind on if preferred, and evenly divide, placing on top of blueberry spread.

4. Cook sandwiches about 10 minutes or until cheese is melted. Remove from heat and transfer to serving dishes. Top each with about 1/4 cup arugula and serve immediately.

(Insert “topped with arugula edit” photo here)

This actually makes about 4-6 servings depending on the size and type of bread you use. It plates
beautifully, and the contrast in colors is always a plus when it comes to eye appeal.





Today's blog graciously provided by Gabby Ricky, Dietetic Intern and Research Study Coordinator in the Dept. of Nutrition and Food Sciences at Texas Woman's University.

7/22/15

Build a Better Breakfast



Getting kids to school on time is certainly an endeavor. If your kids regularly arrive at school clean, fed, and on time, I applaud you. With all the hurdles of choosing clothing (that at least somewhat matches), brushing teeth, finding both shoes, and taming bedhead, breakfast can often get overlooked. We all know that breakfast is important, and for all of you out there living in the world of missed alarms, tangled hair, and temper tantrums, there is good news: breakfast can be healthy AND simple! 



Breakfast is a crucial tool in your child’s toolbox for success. However, not all breakfast foods are created equal. Your child needs a nutrient-rich breakfast full of energy that will last until lunchtime. All food is made up of three nutrients: carbohydrates, protein, and fat. Carbohydrates, such as grains, cereals, and fruit, are the most quickly absorbed and digested nutrient. The body needs more time to digest protein and fat, so those nutrients provide a longer-lasting energy supply. Fat is certainly healthy in moderation, but we want to focus on bulking up our breakfast with protein to provide our bodies with plenty of energy to get through the morning.



Much of what we would consider typical breakfast foods, such as pancakes, waffles, cereal, and toast, are carbohydrates. Fitting more protein into your morning meal may require some creativity, but it is absolutely doable.

Here are some ideas for you and your kids:


  • Mix last night’s leftover ground beef or turkey in your scrambled eggs.

  • Add Greek yogurt or peanut butter to your fruit smoothie.
  • Melt cheddar or Swiss cheese on top of your whole-wheat toast.

  • Create a breakfast “banana split” by topping a length-wise sliced banana with cottage cheese, fruit preserves, and nuts.

  • Top whole-wheat English muffin halves with low-fat cheese and a tomato slice for a quick breakfast pizza.

  • Spread ricotta cheese onto French bread slices and top with fruit.

o   Protein-rich ricotta cheese is a great option for kids! It is drier than cottage cheese and milder than cream cheese, so it is generally more pleasing to children’s palates. 


Thanks to Texas Tech Dietetic Intern,  Ashleigh Arthurs,  for today's blog post.

7/15/15

National Ice Cream Day

 

Yes, we are going to talk about ice cream today!  July 19th is National Ice Cream Day.  We dietitians enjoy ice cream as much as the next person. Below are a few tips from our friends at Nestle on how to make ice cream part of a healthy diet.  Enjoy!

Keeping Cool in the Frozen Treats Aisle

When the summer months come, let's face it, we all scream for ice cream and other frozen treats. After all, nothing is more satisfying on a hot summer day after outdoor activities than a smooth, cold refreshing treat like an ice cream cone, frozen yogurt bar or a dish of your favorite creamy flavor. But, whether you're promoting National Ice Cream Day on July 19 or sharing overall guidance for summer's favorites, it's important to find ways for those cool treats to fit into a balanced lifestyle.

  •     Put a Freeze on Portions: A moderate portion of ice cream is 150 to 200 calories; however, most at-home servings are larger than recommended. Remind your shoppers that a perfectly portioned ice cream scoop is the size of a tennis ball.
  •     Veg Out: Encourage a refreshing treat that contains fruit and vegetables. Suggest your shoppers try NestlĂ© OUTSHINE® Fruit & Veggie bars. Made from real fruit and vegetables, OUTSHINE® Fruit & Veggie bars are blended to create mouthwatering flavor combinations and are an excellent source of vitamin C.
  •     Pick Slow Churned: Steer shoppers towards ice creams, such as DREYER'S®/EDY'S®SLOW CHURNED® Light Ice Cream, that have less fat and fewer calories per serving. DREYER'S®/EDY'S® SLOW CHURNED® is churned slowly for all the creamy taste of regular ice cream. For example, a serving of DREYER'S®/EDY'S® SLOW CHURNED® Light Coffee Ice Cream (5.8 oz) contains 5g of fat and 160 calories compared to 16g of fat and 280 calories in regular ice cream.
  •     Lighten Up: Enjoy the same great taste of indulgent favorites. SKINNY COW® features delightful single-serve frozen favorites like sandwiches, frozen candy bars, cones and bars. New bar flavors include Vanilla Almond Crunch, Double Caramel Swirl and Triple Chocolate Ripple. You can also check out the new SKINNY COW Mochaccino Frozen Candy Bar.
  •     Put More Yo in Your FroYo: New NestlĂ© OUTSHINE® Simply Yogurt Bars are made with 100% yogurt and blended with real fruit. This creamy, delicious line of yogurt bars features five refreshing and wholesome flavors, including: Strawberry, Blueberry, Peach, Lemon and Pineapple. Each bar contains 90 calories, 5 grams of protein, 10% daily value of calcium, live and active cultures, no artificial flavors or colors and no high fructose corn syrup.
  •     Down Size: For those desiring a smaller portion, look for options such as the Lil' Drum® or a 1.5 oz. OUTSHINE® snack.
Click here to visit Nestle for more ideas on how to make sweet treats part of a balanced diet.