by admin | Jul 13, 2015 | Grown Up, Recipes
Corn is a special summertime food that is an important part of any cookout. In July, corn is also an OrganWise Guys Foods of the Month. Over the next two weeks, we will feature two delicious side dishes that use high-fiber corn. Enjoy this parmesan corn with zucchini at your next barbecue.
Parmesan Corn with Zucchini
Ingredients
1 tbsp. extra-virgin olive oil
1 cup frozen corn kernels (or 2 fresh corn cobs)
1 zucchini, chopped into thin pieces
1 tbsp. fresh basil leaves, chopped
1/4 tsp. oregano
2 tbsp. grated parmesan cheese
Salt and pepper, to taste
Directions
- Heat extra-virgin olive oil on medium-high heat. When it begins to sizzle, add the corn and zucchini.
- Turn the heat to medium and cook until the zucchini is softened and the corn begins to brown, about 10 minutes.
- Mix in the basil and oregano and cook for an additional 5 minutes on low.
- Remove from heat, transfer to bowls and top with parmesan cheese and salt and pepper, to taste. Enjoy!
by admin | Jul 6, 2015 | Grown Up
In July, tropical fruits like bananas, kiwis and pineapples are a Foods of the Month. Cool off this summer with these refreshing tropical fruit popsicles. Best of all, the fruits found in this recipe provide replenishing vitamins (like Vitamin C and K) and minerals (like potassium) for all your outdoor activities.
Tropical Fruit Popsicles
Ingredients
2 cups coconut water
1 banana, sliced thin
1 kiwi, chopped into small pieces
1/2 pineapple, chopped into small chunks
Directions
- Fill your popsicle molds with coconut water to about 3/4 of the mold, leaving extra space for the fruit. If you do not have popsicle molds, use a small paper cup and popsicle sticks.
- Carefully drop the tropical fruits into the popsicle molds so the coconut water doesn’t spill. Fill the molds with more coconut water, if needed.
- Freeze overnight, or at least 4 hours.
- Remove popsicles from their molds (you may need to run them under hot water to loosen them) and enjoy!
by admin | Jun 24, 2015 | Grown Up
Peppers are one of the June foods of the month, and there’s no better time of year to enjoy their yummy flavors. Speaking of flavors, they come in a variety of colors, shapes, sizes and flavors. Here are some interesting facts about peppers that you may not have known:
- All varieties are a great source of vitamins A and C and other important vitamins and minerals.
- The variety of pepper plant and stage of its ripeness determine the color and flavor of peppers. For example, a red bell pepper is simply a mature green bell pepper, but with a huge boost in vitamins! As a bell pepper ages, its color changes, and its flavor becomes sweeter and milder. When they become red, peppers are considered one of the “super foods,” so choose these!
- Bell papers are available and in good supply all year, but they are more plentiful and less expensive during the summer months.
- Peppers should be firm without any wrinkles, and the stem should be fresh and green.
Try adding peppers to some of your favorite meals this summer for an extra pop of flavor! In case you need some ideas, try these pasta with peppers recipes or this yummy slow cooker vegetarian stuffed green pepper one! Yum!
by admin | Jun 22, 2015 | Grown Up, Recipes
Need an idea for a quick vegetable side dish this summer? Cook sliced peppers (a June Foods of the Month), and other chopped vegetables in foil packets and bake in the oven. These pepper foil packets can be easily transferred to your plate and served alongside chicken, fish, or lean meats – perfect for a summer barbecue!
Ingredients
2 green peppers, sliced thin
2 zucchini, sliced thin
2 summer squash, sliced thin
2 cups green beans, ends removed
2 cloves garlic, minced
1 tbsp. extra virgin olive oil
Salt and pepper, to taste
4 12 x 12 sheets of aluminum foil
Directions
- Preheat oven to 425 degrees.
- Add all the chopped vegetables and garlic to a bowl and toss with the extra-virgin olive oil, salt and pepper.
- Use a measuring cup to distribute 1 cup of vegetables into the center of each aluminum foil sheet. Sprinkle the veggies with additional salt and pepper (if desired).
- Next, fold the sides of the aluminum foil together to create a sealed packet.
- Cook in the oven for 20 minutes, until the veggies are tender.
- Serve.
by admin | Jun 15, 2015 | Grown Up
Enjoy berries, a June Foods of the Month, each morning with these tasty breakfasts. They may be little, but berries like raspberries, blueberries, strawberries, and blackberries pack a strong nutritional punch. These are our favorite berry breakfast ideas, keeping us full and focused throughout the day!
Berry Crumble – Originally featured on our blog as a dessert, this berry crumble can be breakfast food as well. Make a big batch on the weekend then reheat (or eat cold) during the week for a filling morning meal. Don’t forget to top with a small spoonful of non-fat Greek yogurt!
Berry Smoothies – As we mentioned earlier this month, berry smoothies are an excellent way to reap all the nutritional benefits of berries while on-the-go. Check out this recipe for a simple berry smoothie from Produce For Kids!
Berry Yogurt Cups – This fun presentation of berries will make kids eager to try them out. Line a muffin tin with bright liners, then fill with non-fat plain Greek yogurt and top with your favorite berries. Freeze for about 4 hours, until the yogurt has hardened. Enjoy your yogurt cups on top of granola or cereal with a drizzle of honey, or try them plain for breakfast!
