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Sustainable Eating Made Easy

3/26/2019

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Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. A versatile ingredient with many fresh varieties to choose from, it’s simple to incorporate mushrooms into meals such as Three Mushroom and Garlic Grilled Pizza, Roasted Mushroom and Wheat Berry Salad and Sauteed Mushroom and Sun-Dried Tomato Avocado Toast.


Sustainable Eating Made Easy

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

  • 8          ounces white button mushrooms, halved
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 2          cups cooked wheat berries, warm
  • 2          green onions, sliced
  • 2          tablespoons dried cranberries, chopped

Dressing:

  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons fresh orange juice
  • 1          teaspoon curry powder
  • 1/4       teaspoon kosher salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
  3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
  4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

  • 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
  • 1/4       cup chopped sun-dried tomatoes
  • 8          ounces sliced button mushrooms
  • 1/4       cup water
  • 1/2       teaspoon fresh thyme leaves kosher salt, to taste
  • 2          ripe avocados, pitted, peeled and sliced
  • 4          slices toasted bread
  • shaved Parmesan cheese
  1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
  2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

  • 1          tablespoon unsalted butter
  • 4          garlic cloves, minced
  • 5          basil leaves, minced
  • 2          tablespoons all-purpose flour
  • 3/4       cup half-and-half
  • 2          tablespoons grated Parmesan cheese
  • 1/2       teaspoon fine sea salt
  • 1/4       teaspoon ground black pepper
  • 2          tablespoons extra-virgin olive oil
  • 3          ounces crimini mushrooms, sliced
  • 3          ounces shiitake mushrooms, stemmed and sliced
  • 3          ounces white button mushrooms, sliced
  • 1          ounce dry white wine or chicken stock
  • 1/4       teaspoon fine sea salt
  • pizza dough (14 inches)
  • olive oil
  • nonstick cooking spray
  • 4          ounces whole milk mozzarella cheese, chopped
  • shaved Parmesan, for garnish
  • basil leaves, for garnish
  1. Heat grill to medium-high heat, about 425° F.
  2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
  3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
  4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
  5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
  6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
  7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
  8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

SOURCE:
Mushroom Council


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Resolutions, Meet Reality: Ways to stay healthy throughout the year

2/3/2019

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Make wellness your resolution all year long!

Here are five common resolutions transformed into small, healthful changes that can become part of your life — for good.


healthy-blueberry-yogurt-parfait

How are this year's resolutions doing? Chances are, you may have fallen off the resolution wagon, especially if you were overly ambitious. Fear not — it’s never too late to make small, sustainable changes in your lifestyle that result in big health improvements. Review your hardest-to-keep resolutions and adapt them into goals you can easily maintain.

Here are five common resolutions transformed into small, healthful changes that can become part of your life — for good.

1. Your resolution: Exercise one hour every day

Realistic goal: Add movement every day in 5- to 10-minute increments. Take a short walk around the office, stroll outside during the lunch hour or after dinner, jump on that exercise bike in the basement for a spin each morning or dance to music while you’re getting dinner ready. Sticking to a short period of movement a few times a day is a great way to boost energy and start building the exercise habit. While most of us find it hard to commit to big chunks of time, it’s tough to say no to 5 or 10 minutes. Arrange to walk with a friend if that helps keep you on track.

2. Your resolution: Drink eight glasses of water every day
​
Realistic goal: Increase water consumption by one glass at a time — when you first wake up, or before lunch and dinner. Drinking water before meals helps you feel full and aids digestion. If water doesn't entice you, make it easier for yourself by finding a water bottle that’s easy to carry around. Add a splash of lemon or lime for flavor. Once you’re in the habit of drinking water before one meal, it will be easier to add a glass before other meals as well.

3. Your resolution: Cut out all sugar
​
Realistic goal: Find healthy alternatives to reduce your sugar cravings. Try Monk Fruit In the Raw, a zero-calorie sweetener made from the vine-ripened monk fruit, which is native to Southeast Asia. This certified vegan, naturally gluten-free product is available in packets and a Bakers Bag and adds light sweetness to foods. Add it to your favorite baking recipes, smoothies or add a sweet touch to unsweetened beverages.

4. Your resolution: Cut out all snacking

Realistic goal: Find healthy, easy-to-prep snacks to stave off cravings for junk food, and to prevent you from overeating at mealtime. Small handfuls of nuts, raw veggies and fruits are obvious choices. Limit your snacks to 2-3 times per day. If your sweet tooth is your downfall, use a natural sweetener to sprinkle or drizzle on berries, or add a spoonful to your tea or coffee.

5. Your resolution: Stick to a specific diet

Realistic goal: Examine the diet you’re trying, whether it’s keto or paleo or something else, to identify the most important elements, and don’t go cold turkey. The keto diet is mostly about cutting carbs and sugars, plus highly processed sugar-free diet foods. The paleo diet also emphasizes proteins, cutting all dairy and sugar. Because both of these trending diets recommend eliminating both sugar and any artificial sugar substitutes, a sweetener such as Monk Fruit In The Raw is a great alternative. Cutting all carbs or dairy can be too challenging for most people — try reducing the “forbidden items” gradually to wean yourself from your usual eating habits.
​
Don't give up on those resolutions, even if you’ve slipped a little already. Adjusting your expectations will help you adapt more healthful habits you can stick with for a long, healthy life. And that’s a resolution worth keeping.

Nutty Grain-Free Granola and Yogurt Parfaits
​

4 Servings | Prep Time: 20 minutes | Cook Time: 45 minutes

Ingredients:
  • 1 cup Brazil nuts, roughly chopped
  • 1 cup walnuts
  • 1 cup pumpkin seeds
  • ½ cup almond meal
  • ¼ cup flax seeds
  • ¼ cup chia seeds
  • 2 egg whites
  • 1 tablespoon coconut oil, melted
  • 6 packets Monk Fruit In The Raw
  • 1 cup blackberries
  • 1½ cups unsweetened whole milk Greek yogurt

Directions:
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In large bowl combine Brazil nuts, walnuts, pumpkin seeds, almond meal, flax seeds, chia seeds, egg whites, coconut oil and monk fruit. Mix until thoroughly combined. Spread mixture on baking sheet. Bake 45 minutes, stirring every 15 minutes until lightly browned and fragrant. To serve, divide a few blackberries among 4 parfait glasses. Top with a spoonful of yogurt and 2 tablespoons of granola. Repeat layering once more, finishing with granola on top. Store leftover granola in an airtight container at room temperature for up to 1 month. (BPT)

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Savvy summer fitness and nutrition tips

6/27/2018

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Savvy summer fitness and nutrition tips


The warmer-weather months are the ideal time to get outdoors, stay active and focus on your health goals. Staying fit and eating healthy can come easy when you keep a few simple tips in mind.


(BPT) - The warmer-weather months are the ideal time to get outdoors, stay active and focus on your health goals. Staying fit and eating healthy can come easy when you keep a few simple tips in mind.

Explore Mother Nature

If the gym is getting boring or just isn't your style, it's time to find inspiration outdoors. Warmer months are when Mother Nature truly shines and it's the perfect opportunity to get outside and get active. Hike local parks, visit a beach and take a paddleboard class, rent a kayak with a friend and explore a regional river — the opportunities are endless.

"You might find inspiration in your own backyard by enjoying playful stuff you used to do as a kid like jump rope, hopscotch, hula hoop or play on the swing set,” says registered dietitian and nutritionist Dawn Jackson Blatner. "Kid stuff can burn lots of calories, plus it adds fun and fuels your spirit."

Avoid mid-day heat

During hot weather, be aware of peak heat periods. Typically, this is in the afternoon, generally between noon and 5 p.m. It's wise to spend time outdoors earlier in the morning or later after dinner so that you don't have to worry about heat-related illnesses like heat exhaustion.

Eat a wholesome breakfast

Before heading out for a morning adventure, don't forgo the most important meal of the day: breakfast. Give your body the fuel it needs so you can enjoy your activities to the fullest.

"Enjoy fresh fruit, whole grain toast and eggs," suggests Blatner. "Though not all eggs are created equal, look for Eggland’s Best eggs since they are the only eggs with superior nutritional benefits like six times more vitamin D, 25 percent less saturated fat and ten times more vitamin E than ordinary eggs."

Prepare for the sun

Longer days bring more sunshine, and while those rays can be amazing for getting outdoors, it's important to adopt sun-safe practices. According to the American Academy of Dermatology, everyone should use sunscreen that offers broad-spectrum protection (protects against UVA and UVB rays), is SPF 30 or higher and is water resistant. Additionally, consider wearing sunglasses and a hat to protect the face and eyes.

Drink up and snack smart

Your body sweats as a way to keep cool. During warm weather this can happen quickly, especially if you are working out or being active outdoors. Always keep a bottle of water close by and drink up regularly. Some people even set a reminder on their phone.

"And don’t think that plain water is the only way to stay hydrated in the summer," says Blatner. "You can also get hydrated with unsweetened sun tea, water infused with fruit, or by actually eating water-rich fruits such as watermelon and pineapple."

Visit the local farmers market

Want a healthy eating tip from a professional chef? "Seek out fresh fare from your local farmers market and enjoy all the flavors of the season," says Chef Jonathan Poyourow, a registered and licensed dietitian, and assistant professor at Johnson & Wales University’s College of Culinary Arts.

"Choose produce in a multitude of colors so you can enjoy a bounty of flavors and get a variety of vitamins and nutrients. For instance, green broccoli is a good source of fiber and carotenoids while yellow peppers are high in vitamin C."

Next, try some chef-approved recipes to tempt your taste buds. For example, this tasty sheet pan recipe can be customized by using the local fare you just picked up at the market.


Rainbow Sheet Pan Veggies with Eggs
Yield: 6 servings

Ingredients:
  • 6 Eggland’s Best Eggs (Large)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 cup grape tomatoes
  • 1 cup radishes, halved
  • 2 carrots, peeled
  • 1 yellow pepper
  • 1 yellow squash
  • 1 cup broccoli florets
  • 1 zucchini
  • 1 cup radicchio, chopped

Directions:
Preheat oven to 400 F.
  • While the oven is preheating, chop all of the vegetables into bite-size pieces to ensure they will roast quickly and evenly in the oven.
  • Arrange the chopped vegetables in a single layer onto the sheet pan in rainbow order: red bell pepper, grape tomatoes, radishes, carrots, orange bell pepper, yellow squash, yellow bell pepper, broccoli, zucchini, radicchio.
  • Drizzle the olive oil over the vegetables and sprinkle the salt, pepper and oregano evenly on top.
  • Using your hands, lightly toss the vegetables on the sheet pan while keeping the rainbow order intact until they are all evenly coated.
  • Place the sheet pan in the oven and roast for 15 minutes or until all vegetables are slightly tender.
  • Remove baking sheet from oven but leave oven on. Create room throughout the sheet pan for six eggs and then crack the eggs over the vegetables.
  • Return sheet pan to oven and bake until whites are set and yolks are still runny, about 10 minutes.
  • Remove from oven and scoop vegetables and one egg into bowl or on top of your choice of rice, quinoa or greens.
​

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Eat Well On-the-Go

5/11/2018

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Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients. Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon, including recipes like these for Watermelon and Bulgur Wheat Salad, Watermelon Collagen Creamsicles and Watermelon Sandwich Wraps.


Eat Well On-the-Go

Perfectly portable watermelon dishes

(Family Features) A packed schedule often leads to less meals around the table. Between balancing family, friends, work and activities, it can be easy to reach for a pre-packaged snack on-the-go that lacks important vitamins and nutrients.

Instead, when looking for portable, grab-and- go foods, think about a multi-purpose treat like watermelon. Not only can watermelon be diced, sliced, balled or blended, it also provides numerous health benefits. Watermelon contains higher levels of lycopene than any other fresh fruit or vegetable and is a source of vitamins A and C, as well as vitamin B6 and potassium.

Thinking beyond traditional slices, chunks or balls, there are many ways to incorporate watermelon into some of your favorite to-go meals, whether as a side dish or a key ingredient in beverages, salads or wraps. For example, these recipes for Watermelon and Bulgur Wheat Salad and Watermelon Collagen Creamsicle from the National Watermelon Promotion Board can help satisfy your sweet tooth and provide necessary nutrients while tackling the next task on your to-do list.

Find more watermelon recipes perfect for an on-the-go lifestyle at watermelon.org.

Watermelon and Bulgur Wheat Salad

Servings: 4

  • 4          cups seedless watermelon, cubed
  • 2          cups cooked bulgur wheat
  • 2          cups arugula
  • 2          cups grape tomatoes, halved
  • 1/4       cup chopped mint
  • shaved pecorino romano cheese, to taste

Dressing:

  • 1/2       cup olive oil
  • 1/4       cup balsamic vinegar
  • 1          garlic clove, crushed
  • 1          tablespoon honey
  • salt
  • black pepper
  1. In large serving bowl, combine watermelon, bulgur wheat, arugula, grape tomatoes and chopped mint.
  2. To make dressing: In liquid measuring cup, whisk olive oil, vinegar, garlic, honey, salt and pepper until well combined.
  3. Just before serving, pour dressing over salad and toss to combine. Top with shaved pecorino and season, to taste. Serve immediately.

Watermelon Collagen Creamsicle

Servings: 1

  • 2          cups cubed watermelon
  • 2          rounded tablespoons collagen
  • 2          tablespoons heavy cream
  1. In blender, combine watermelon, collagen and heavy cream; blend. Pour into glass to serve.

Wrap It Up

Wraps are a perfect on-the-go snack and are easily customizable. Get started with one of these varieties from the National Watermelon Promotion Board or create your own combination. Start with a spread to help the fillings stick together. Place toppings in the center of a tortilla and a watermelon spear on top. Roll the tortilla over the watermelon spear to tuck in all ingredients. Fasten with a toothpick, if needed.

Watermelon Sandwich Wraps

  • 1          wheat, flour, corn, spinach or sun-dried tomato tortilla
  • 2-4       teaspoons chive cream cheese, hummus, guacamole or Greek yogurt
  • 5-8       slices turkey, ham, chicken breast, roast beef or pepperoni
  • 1          watermelon spear, about 1/2-inch thick, 1-inch wide
  • 2-4       teaspoons barbecue sauce, ranch, pesto, Thai peanut sauce, teriyaki, salsa or sweet chili and ginger
  • 2-4       slices feta, pepper jack, swiss or mozzarella cheese

Toppings:

  • watercress
  • olives
  • scallions
  • cilantro
  • romaine lettuce
  • Bibb lettuce
  • jalapenos
  • fresh mint
  • basil
  • shredded carrots
  • Brussels sprouts
  • cucumber slices
  • bacon
  • pine nuts

English Tea Sandwich Wrap: Flour tortilla, chive cream cheese, ham, watermelon, watercress

Greek Wrap: Tortilla, plain Greek yogurt, feta cheese, watermelon, black olives

Latin Watermelon Wrap: Flour tortilla, guacamole, ham, watermelon, pepper jack cheese, cilantro, scallions, jalapenos

Southwest Chicken Wrap: Corn or flour tortilla, guacamole, chicken, watermelon, salsa, bacon ranch dressing, pepper jack cheese, romaine lettuce

Watermelon Caprese Wrap: Flour tortilla, pepperoni, watermelon, pesto, mozzarella cheese, basil

Thai Peanut Chicken Wrap: Corn tortilla, chicken, watermelon, Thai peanut sauce, Bibb lettuce, carrots, cilantro

Southwest Veggie Wrap: Spinach tortilla, guacamole, watermelon, barbecue ranch dressing, swiss cheese, cucumber, cilantro

Mid-Eastern Veggie Wrap: Corn tortilla, Hummus with pine nuts, watermelon, mint, cucumber slices

Ginger Chicken Wrap: Wheat wrap, chicken, watermelon, teriyaki ginger sauce, sweet chili and ginger sauce, Bibb lettuce, Brussels sprouts

Hawaiian Wrap: Spinach wrap, pineapple cream cheese, ham, watermelon, sweet chili and ginger sauce, cilantro

SOURCE:
National Watermelon Promotion Board

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How to eat more protein and improve athletic performance

3/3/2018

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Picture

Because protein helps build and maintain muscle and body tissue, it's important for active individuals to eat enough. Snacking on protein-rich foods and eating meals packed with protein can help support an athlete's physical wellness.



(BPT) - Whether competing recreationally, at an amateur level or professionally in front of the world, proper nutrition is a key component of any athlete’s performance. A variety of nutrients come into consideration, but one seems to get the highest level of attention: protein.

Because protein helps build and maintain muscle and body tissue, it's important for active individuals to eat enough. Snacking on protein-rich foods and eating meals packed with protein can help support an athlete's physical wellness so they can reach their goals.

Here are a few recommended practices for athletes to lead the pack with their meal routines:

Pre-workout fuel for sustained energy: Before practice or a workout, load up on whole grains and protein with hard-boiled eggs and a granola bar to keep you fueled longer. A nutritional powerhouse with only 70 calories, one large egg contains 6 grams of high-quality protein and nine essential amino acids. Remember, your muscles rely on mainly carbohydrates, but also protein for sustained energy during activity.

Recovery and repair post-workout:
After physical activity, include eggs and other protein-packed foods in a post-workout sandwich or wrap to help your recovery. Research indicates eating a mix of carbs and protein — ideally about 20-30 grams of protein — has been shown to promote muscle repair and optimal recovery.

Not only are eggs delicious, nutritious and versatile, they are also one of the most affordable sources of high-quality protein. This makes it easy for athletes to maintain an optimal diet that is heavy on the results and light on their wallets.

Previous misconceptions had many people just eating egg whites, but today eating the yolk offers loads of nutritional benefits. That’s because the yolk contains more than 40 percent of the protein in an egg and most of the egg’s nutrients, like choline, vitamin B12 and selenium.

Want to fuel yourself to be the best you can be? The Incredible Egg has a collection of protein-packed egg recipes to help you get inspired. For athletes always on the go, there are also quick and easy egg recipes to please any palate. For example:

Microwave Cheese & Pepper Coffee Cup Scramble


Ingredients:
  • 2 eggs
  • 2 tablespoons milk
  • 2 tablespoons cheddar cheese
  • 1 tablespoon chopped tomato
  • 1 teaspoon minced pickled jalapeño pepper
  • Pinch each salt and pepper

Directions:
  • Whisk together eggs, milk, cheese, tomato, jalapeño, salt and pepper.
  • Pour into well-greased, 12-ounce microwave-safe mug.
  • Microwave on High for 30 seconds, then stir. Microwave for 70 to 80 seconds or until eggs are puffed and set.For more information and egg recipes fit for any athlete, visit IncredibleEgg.org.


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Power Up with Plant Protein

2/19/2018

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When it comes to getting energy from the food you eat, it’s no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits. These recipes for Chicken Pad Thai, Peanut Butter Banana Overnight Oats, Baked Salmon with Peanut Butter Glaze and Vegetarian Nourish Bowl are simple ways to add the positive effects of peanuts to your diet.


Power Up with Plant Protein

(Family Features) When it comes to getting energy from the food you eat, it's no secret that protein packs a powerful punch. However, research shows certain plant-based proteins, like peanuts, may carry additional benefits.

According to a Harvard School of Public Health study published in the American Journal of Epidemiology, substituting plant-based proteins like peanuts for animal proteins and low-quality carbohydrates can result in lowering diabetes risk by 7-21 percent. Because peanuts are known as a low glycemic index food due to their slow digestion that causes sugar to gradually be released into the bloodstream, they can have positive effects on blood sugar control.

Find more nutritional information and ways to include peanuts in your diet at gapeanuts.com.

Chicken Pad Thai

Servings: 4

  • 1 pound chicken breast
  • freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon peanut butter
  • 1/4 cup water
  • 1 medium zucchini, spiralized (about 1 cup)
  • 2 medium carrots, spiralized (about 1 cup)
  • 1 cup cooked pad thai stir-fry noodles
  • 1 cup bean sprouts
  • 1 cup thinly sliced cabbage
  • 1 lime, quartered
  • 1/4 cup unsalted peanuts, crushed
  • 2 tablespoons chopped cilantro
  1. Season chicken with pepper, to taste. In large, nonstick skillet over medium-high heat, heat olive oil and cook chicken until fully cooked and juices are clear. Remove chicken from pan and allow to rest 5 minutes before slicing.
  2. To make sauce: In small bowl, whisk together honey, chili garlic sauce, rice wine vinegar, soy sauce, peanut butter and water.
  3. Add zucchini, carrots, rice noodles and chicken to pan; pour sauce over and toss to coat. Toss in bean sprouts and cabbage. Serve with lime wedge, crushed peanuts and cilantro.

Nutritional information per serving: 295 calories, 12 g total fat, 2 g saturated fat, 60 mg cholesterol, 792 mg sodium, 22 g carbohydrates, 4 g fiber, 9 g sugar, 27 g protein, 109% vitamin A, 46% vitamin C, 7% calcium, 10% iron.

Peanut Butter Banana Overnight Oats

Servings: 2

  • 1/4 cup powdered peanut butter
  • 3/4 cup old-fashioned rolled oats
  • 2 teaspoons ground chia seeds
  • 1 1/2 cups unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup small banana, sliced
  • 1 tablespoon peanuts, chopped
  • 1 tablespoon peanut butter
  1. In medium bowl, stir together powdered peanut butter, oats, chia seeds, coconut milk and vanilla extract.
  2. Divide evenly into mason jars or storage containers and refrigerate overnight.
  3. Before serving, add banana slices, chopped peanuts and peanut butter to each.

Nutritional information per serving: 280 calories, 12 g total fat, 4 g saturated fat, 135 mg sodium, 36 g carbohydrates, 7 g dietary fiber, 8 g sugar, 10 g protein, 8% vitamin A, 4% vitamin C, 35% calcium, 13% iron.

Baked Salmon with Peanut Butter Glaze

Servings: 4

  • 1 pound salmon
  • 1 teaspoon olive oil
  • freshly ground pepper, to taste
  • 1/4 cup peanut butter
  • 2 teaspoons chili garlic sauce
  • 1/4 cup 100 percent orange juice
  1. Heat oven to 400° F and line baking sheet with aluminum foil. Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste. Bake salmon 15-20 minutes until cooked through.
  2. In small saucepot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
  3. To serve, pour peanut butter glaze over salmon.

Nutritional information per serving: 334 calories, 23 g total fat, 5 g saturated fat, 50 mg cholesterol, 173 mg sodium, 5 g carbohydrates, 1 g fiber, 3 g sugar, 27 g protein, 8% vitamin C, 4% calcium, 3% iron.

Vegetarian Nourish Bowl

Servings: 4

  • 1 cup large, diced butternut squash
  • 16 ounces Brussels sprouts, halved
  • 1 medium red onion, large diced
  • 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained
  • 1 head garlic (about 10 cloves), peeled
  • 1 tablespoon olive oil
  • freshly ground pepper, to taste
  • 1 lemon, juiced
  • 2 tablespoons water
  • 1 teaspoon Sriracha sauce
  • 1/4 cup peanut butter
  • 1 cup cooked quinoa
  • 1 tablespoon finely chopped peanuts
  1. Heat oven to 400° F and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste.
  2. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning.
  3. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter.
  4. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.

Nutritional information per serving: 323 calories, 14 g total fat, 2 g saturated fat, 308 mg sodium, 42 g carbohydrates, 11 g fiber, 5 g sugar, 13 g protein, 92% vitamin A, 197% vitamin C, 11% calcium, 28% iron.

SOURCE:
Georgia Peanut Commission

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