(Family Features) Bright, beautiful spring days often call for fresh, delicious meals that give you energy to enjoy the great outdoors. Whether you’re hitting the pavement for a run, powering up for an afternoon at the office or picnicking with loved ones, nutrition and flavor can go hand in hand with an easy-to-make salad.

For your next springtime meal, lean on a versatile ingredient like sweetpotatoes as a key ingredient in this Sweetpotato Power Salad, a light yet filling solution that can feed the whole family. Easy to add to a variety of recipes to enhance flavor and nutrition content, sweetpotatoes can be used in sweet, savory, simple or elevated recipes. Plus, they can be prepared on the stove, baked, microwaved, grilled or slow cooked to fit your favorite dishes as a natural sweetener without added sugar.

According to the American Diabetes Association, sweetpotatoes are a “diabetes superfood” because they’re rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. Due to their high carbohydrate content, they’re an ideal option for athletes before and after exercising with complex carbohydrates that provide sustained energy. Additionally, the antioxidants help reduce inflammation and aid in muscle repair, meaning sweetpotatoes can help both your endurance and recovery.

Another fun fact: the North Carolina Sweetpotato Commission deliberately spells “sweetpotato” as one word, a spelling officially adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion with the white potato or yam among shippers, distributors, warehouse workers and consumers. However, this spelling isn’t universal; you can help teach others and update dictionary entries by signing the change.org petition to give this superfood its due.

Find more information and springtime recipe inspiration at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Power Salad

Recipe courtesy of Carol Brown on behalf of the North Carolina Sweetpotato Commission
Servings: 6

• 4-6       North Carolina Sweetpotatoes, peeled and diced (6 cups)
• 2          teaspoons, plus 1 tablespoon, olive oil, divided
• 3/4       teaspoon salt, divided
• 1/4       teaspoon pepper
• 1 1/2    bunches curly kale, rinsed and chopped (7-8 cups)
• 1/2       large lemon, juice only
• 1          can (15 ounces) garbanzo beans, rinsed and drained
• 1          large avocado, pitted and diced
• 1/2       cup cranberries
• 1/2       cup coarsely chopped almonds
• 1/4       cup red onion, chopped
• 1/2-3/4             cup feta or goat cheese

Dressing:

• 2          tablespoons pure maple syrup
• 2          tablespoons olive oil
• 1/4       cup balsamic or white vinegar

1. Preheat oven to 375 F.
2. Place sweetpotatoes in large bowl. In small bowl, lightly whisk 2 teaspoons olive oil, 1/2 teaspoon salt and pepper. Toss on sweetpotatoes and place potatoes on large sheet pan. Bake 35-40 minutes until tender, flipping once during baking.
3. Place chopped kale in large bowl. In small bowl, lightly whisk remaining olive oil, remaining salt and lemon juice. Pour over kale and massage with hands until mixed, about 1 minute.
4. To make dressing: In bowl, whisk syrup, olive oil and vinegar.
5. In bowl with kale, add garbanzo beans, avocado, cranberries, almonds, red onion, sweetpotatoes and cheese. Toss with salad dressing and serve.
6. Note: Sweetpotatoes can be baked and refrigerated 1 day in advance.

Source: North Carolina Sweetpotato Commission

(Family Features) Committing to healthier habits in the new year often starts in the kitchen. Adding better-for-you recipes to your arsenal is the start of a more nutrition-focused lifestyle, and whether you’re a true home chef or just learning the basics, these dishes can be the gateway to a healthier you.

From fresh spins on family night and quick solutions in a pinch to homemade lunches and satisfying salads, consider these delicious and nutritious ways to enhance your homemade meals in 2022.

Visit Culinary.net to find more health-conscious recipe ideas.

A Fresh Take on Family Dinner

If your family gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavor they desire at dinnertime. With fresh ingredients and a wholesome flavor, this meal is perfect to add to your menu.

Find more recipes and family dinner ideas at Culinary.net.

Cuban Chicken with Salsa Fresca

Servings: 5

• 1          cup grapefruit juice
• 2          tablespoons olive oil
• 2          teaspoons garlic powder
• 2          teaspoons cumin
• 2          teaspoons paprika
• 1          teaspoon crushed red pepper
• 1 1/4    pounds boneless, skinless chicken breasts

Salsa Fresca:

• 1          cup grapefruit segments
• 1/2       jicama, cubed
• 1/2       red onion, chopped
• 3/4       cup grapefruit juice
• 4          tablespoons olive oil
• 1/2       cup fresh cilantro, chopped
• 1          jalapeno pepper, chopped

1. Heat oven to 400 F.
2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.
3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.
4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through.
5. Serve chicken with salsa fresca.

Take Your Salad from Bland to Bold

Step aside, boring salads. A new year and a healthier eating plan can include better-for-you greens and dressings that hit the spot.
Veggies roasted with aromatic spices served on Fresh Express 5-Lettuce Mix are drizzled with lemon tahini dressing in this Moroccan Roasted Vegetable Salad, a delicious vegetarian way to turn a bland meal into a bona fide delight. With green leaf lettuce, red leaf lettuce, butter lettuce, romaine and radicchio, the mix of greens offers a bold combination of textures and flavors for those who love variety and color.
Find more ways to enhance your at-home salads at FreshExpress.com.

Moroccan Roasted Vegetable Salad

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Lemon Tahini Dressing:

• 1/4       cup tahini
• 1/4       cup olive oil
• 3          tablespoons lemon juice
• 3          teaspoons maple syrup
• 2          teaspoons Dijon mustard
• 1/4       teaspoon salt
• 2          tablespoons cold water
•             nonstick cooking spray
• 6          tablespoons olive oil
• 2          teaspoons ras el hanout or garam masala
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 4          sweet potatoes, peeled and cut into long wedges
• 4          whole large carrots, chopped
• 2          red bell peppers, cored and cut into 1-inch pieces
• 2          packages (6 ounces each) Fresh Express 5-Lettuce Mix
• 1          can (15 1/2 ounces) chickpeas, rinsed and drained
• 1/3       cup dried apricots, sliced
• 1/3       cup slivered almonds, toasted
• 2          tablespoons Italian parsley, chopped

1. To make lemon tahini dressing: In small bowl, whisk tahini, olive oil, lemon juice, maple syrup, Dijon mustard and salt. Add cold water; mix well. If dressing thickens, mix in more cold water.
2. Heat oven to 400 F. Spray two baking sheets with nonstick cooking spray.
3. In large bowl, mix olive oil, ras el hanout, salt and pepper. Add sweet potatoes; toss to coat. Transfer to first prepared baking sheet. Add carrots and peppers to leftover oil; toss to coat. Transfer to second prepared baking sheet. Bake 15-20 minutes, or until vegetables are tender. Let cool.
4. Arrange lettuce mix on four plates. Top each with sweet potatoes, carrots, red pepper, chickpeas, apricots and almonds. Drizzle with dressing and sprinkle with parsley.

A Lean, Nutritious Lunch

Meal prepping is one of the most common strategies for improving eating habits, however, this tactic is often focused primarily on nutritious breakfasts and family dinners. Don’t let lunch go by the wayside; you can skip the fast food breaks by opting for a recipe you can make quickly at home.
Made with nutritious Wisconsin Potatoes loaded with goodness, low in calories, high in fiber and a good source of vitamin B6, potassium, vitamin C and antioxidants, a Turkey-Potato Wrap provides a simple solution for swapping out saltier foods for a lean lunch. By making four at a time in just half an hour, lunch is served for most of your work week to help save time on busy mornings while adding vitamins, nutrients and antioxidants to your afternoon meal.

Find more better-for-you recipe ideas at eatwisconsinpotatoes.com.

Turkey-Potato Wrap

Recipe courtesy of Wisconsin Potatoes

• 3/4       pound Wisconsin russet potatoes, cut into 1/2-inch pieces
• 1          tablespoon water
• 1          tablespoon canola oil
• 3/4       pound ground lean turkey
• 1          large carrot, shredded
• 1/3       cup sliced green onions with tops
• 1          can (8 ounces) tomato sauce
• 2/3       cup shredded cheddar cheese
• 1          teaspoon dried Italian seasoning or basil
• salt, to taste
• pepper, to taste
• 4          large whole-wheat or high-fiber tortillas
• light sour cream (optional)

1. Place potatoes in microwave-safe bowl; sprinkle with water. Cover, venting one corner. Microwave on high 5-8 minutes until potatoes are tender.
2. In large nonstick skillet over medium-high heat, heat oil. Add and break up turkey; cook 5 minutes, tossing occasionally. Mix in carrot; cook 2 minutes. Add potatoes and onions; toss and cook 2 minutes. Reduce heat to medium; mix in tomato sauce, cheese and Italian seasoning.
3. Cook, stirring occasionally, 4-5 minutes until mixture is hot and most sauce is absorbed. Season with salt and pepper, to taste. On work surface, lay out tortillas. Place 3/4 cup hot turkey mixture on each; fold and roll for burritos.
4. Cut in halves. Serve each with sour cream, if desired.
5. Eating Well When You’re Short on Time
6. Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
7. When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
8. Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.

Eating Well When You’re Short on Time

Committing to a better eating plan doesn’t change the fact there are simply times when a hectic schedule calls for a quick solution.
When you need an easy-to-make lunch or dinner, opt for this Loaded Smoked Salmon Rice Bowl that takes just 5 minutes for a satisfying meal. With Minute’s fully cooked Ready to Serve Brown Rice, it’s easy to add whole grains to your diet even when you’re short on time. One cup of cooked brown rice is equal to two servings of whole grains, making it a nutritious option when time is of the essence.
Packaged in convenient, single-serve, BPA-free cups, the brown rice cups provide a quick, easy solution for dishes from breakfast to dessert. Ready in just 1 minute, they’re non-GMO, gluten free and cholesterol free with no preservatives.

Find more easy-to-assemble recipes at MinuteRice.com.

Loaded Smoked Salmon Rice Bowl

Prep time: 4 minutes
Cook time: 1 minute
Servings: 1

• 1          cup Minute Ready to Serve Brown Rice
• 2          ounces smoked salmon
• 1/2       cup julienned cucumber
• 1          teaspoon soy sauce
• 1          tablespoon everything bagel seasoning mix

1. Heat rice according to package directions.
2. Top rice with smoked salmon and cucumbers. Drizzle with soy sauce and sprinkle with seasoning mix.

Source: Fresh Express
Wisconsin Potatoes
Minute Rice

(Family Features) During a period when many families are spending more time at home than normal, eating healthier is likely a popular goal. One of the many aspects to focusing on better nutrition starts with a better breakfast.

To help boost you and your family’s immunity, try focusing on protein- and fiber-packed morning meals that are low in sugar. That doesn’t have to mean hours of prep in the kitchen or stocking up on uncommon ingredients.

Instead, you can start with simple recipes that call for just a handful of inclusions. Additionally, when your menu is centered around less complicated dishes, it allows an opportunity to get kids involved in the kitchen with tasks like measuring yogurt for a parfait, pouring milk in a pudding recipe or simply pulling ingredients out of the pantry and refrigerator.

To help start your healthy breakfast plan on the right foot, consider these tips from Dr. Jonathan Clinthorne and the experts at SimplyProtein:

Factor in fiber. When it comes to supporting immunity with nutrition, one of the underappreciated nutrients is dietary fiber. Fiber feeds gut bacteria, which helps produce numerous compounds that accelerate the development of immune cells and boost their function. The immune system performs better when people replace highly refined, low-fiber carbohydrates with fiber-rich carbohydrates.

Pick ingredients packed with protein. It’s important to consume adequate protein when looking to boost immune function as protein energy malnutrition is linked to poor immune function and can impair the ability of the immune system to fight viruses and bacteria. Add foods to your diet like SimplyProtein’s line of non-GMO, gluten-free bars and bites. The snacks include 11 or more grams of protein and just 0-3 grams of sugar without artificial sweeteners, artificial flavors or artificial preservatives for nutritious treats to help make busy lives simpler.

Build a balanced breakfast. People burn more energy through a process known as “diet-induced thermogenesis” when they consume high-calorie breakfasts rather than high-calorie dinners. This can ultimately help with weight loss and suggests that eating more food early in the day is better for you than eating a large amount before bedtime. For example, these recipes for Yogurt Parfait, Chia Seed Pudding and Avocado Toast provide protein and energy with simple at-home prep.
Skip the sugar. Avoid the post-lunch sleepy feeling by ditching sugar. Instead, focus on low-glycemic snacks that won’t spike blood sugar, helping to control your appetite.

Feel fuller longer. Eating immune supportive foods like vegetables, berries, nuts, seeds and protein-rich snack bars can help keep you full and satisfied while avoiding less nutritious alternatives.

Easy Additions for a Balanced Breakfast

Whether your morning meal is a lavish spread for the whole family or a simple snack before logging on for a workday, these simple add-ons can add flavor without sacrificing nutrition:

• Dairy, such as milk or yogurt
• Fruit, such as bananas, strawberries, blueberries, blackberries and more
• Quick solutions, such as SimplyProtein Cookie Bars, Crispy Bars or Crunchy Bites
• Eggs (for a time-saving solution, try using a muffin tin to create egg cups for ready-to-go breakfasts throughout the week)
• Seeds or nuts

Find more protein-packed solutions at simplyprotein.com

Avocado Toast

• 2          slices whole-wheat bread
• 1          avocado, halved and sliced
• 2          poached eggs
• salt, to taste
• pepper, to taste
• 1/2       cup crushed SimplyProtein Barbecue Crunchy Bites

1. Toast bread slices.
2. Divide avocado slices among toast. Place one egg on each piece of toast then sprinkle with salt and pepper, to taste.
3. Top toast with crushed crunchy bites.

Yogurt Parfait

• 1          cup Greek vanilla yogurt
• 1/2       cup assorted fruit, such as strawberries, blueberries and kiwi
• 1          tablespoon shaved almonds
• 1          SimplyProtein Chocolate Chip Cookie Bar, crumbled
• shaved coconut (optional)

1. In bowl, layer yogurt, fruit and shaved almonds. Top with crumbled cookie bar and shaved coconut, if desired.

Chia Seed Pudding

• 3          teaspoons chia seeds
• 1          cup almond milk
• 1          SimplyProtein Lemon Crispy Bar

1. In glass jar or bowl, stir chia seeds and almond milk. Let rest 5 minutes then stir again.
2. Cover pudding in refrigerator; allow to set 1-2 hours or overnight.
3. Crumble lemon crispy bar and mix into pudding or cut into sticks for dipping.

Source:  SimplyProtein

(Family Features) Some of life’s most cherished moments are shared with loved ones around the table. As temperatures climb, cheerful sunshine and sparkling blue skies are the perfect ingredients to make family time even more enjoyable with a meal served al fresco.

One of the great joys of dining outdoors is the chance to appreciate the simplicity of a gentle breeze or the first glimpses of seasonal blooms. Keeping meal prep simple makes it even easier to embrace these special moments.

A unique approach to an entree salad is easy to prepare and adds a festive flair to your picnic plate. These Ruby Beet Chicken Salad Skewers owe their zesty flavor to the delicate balance of sweetness and vinegar infused by Aunt Nellie’s Baby Whole Pickled Beets.

A cool salad is another must for your outdoor dining menu. Classic Mediterranean flavors like feta cheese and olives combined with READ 3 Bean Salad make this Mediterranean 3-Bean Quinoa Salad the perfect side dish to accompany a light lunch or grilled main course.

Find more ideas and recipes for meals to enjoy outside at auntnellies.com and READsalads.com.

Ruby Beet Chicken Salad Skewers

Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8

• 1          jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
• 2          large boneless, skinless chicken breast halves (about 1 pound)
• 1/2       teaspoon salt, plus additional, to taste, divided
• 1/2       teaspoon pepper, plus additional, to taste, divided
• 4 1/2    tablespoons stone ground mustard, divided
• 1 1/2    tablespoons, plus 1/3 cup, orange marmalade, divided
• 2          tablespoons minced fresh chives
• 1          large lemon, zest and juice (1/3 cup juice)
• 1/4       cup olive oil
• 1          bag (9 ounces) leafy romaine lettuce pieces
• 1/3       cup chopped almonds, toasted
• 1/3       cup crumbled blue, feta or goat cheese

1. Heat oven to 375° F. Drain beets; set aside.
2. Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.
3. To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
4. Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.
5. Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

Mediterranean 3-Bean Quinoa Salad

Recipe courtesy of "A New Dawnn"
Prep time: 20 minutes
Servings: 8

• 2          cans (15 ounces each) READ 3 Bean Salad
• 1          cup halved grape tomatoes
• 1          cup crumbled feta cheese
• 1          cup cooked quinoa
• 1/2       cup chopped olives
• 1/2       cup diced bell pepper, any color
• 2          tablespoons fresh lemon juice
• 2          teaspoons balsamic vinegar
• 1/4       cup chopped fresh cilantro or parsley

1. Drain bean salad; reserve 3 tablespoons liquid.
2. In large bowl, combine bean salad, tomatoes, feta cheese, quinoa, olives and bell pepper. Add reserved bean liquid, lemon juice and balsamic vinegar. Stir gently to coat ingredients.
3. Top with cilantro or parsley. Serve immediately.

Source:  Seneca Foods

(Family Features) With a lot of parents facing the challenge of keeping housebound kids happy and healthy, this is the perfect time to teach kids the basics of nutrition and eating right.

Consider these simple suggestions from Melanie Marcus, MA, RD, health and nutrition communications manager for Dole Food Company.

• Healthy Snack Time Taste Tests – Sometimes it feels like kids can snack all day long on easy-to-grab crackers, chips or cookies. Next time they reach into the snack pantry, try incorporating a taste test or food critic activity to encourage something different and more nutritious.

• Purposeful Playtime – Many households have a play kitchen or some kind of play food. Use this as an opportunity to act out how to create a healthy kitchen with activities like making salad, setting the table, peeling bananas and washing dishes. This can help young children become more independent, learn what to expect and grow into little helpers at family mealtime.

• Sensory Activity – One idea that can work for school and at home is making a sensory box. Simply place a fruit or two inside a tissue box and have children put their hands inside then try to guess which fruit it is by feeling it.

• Recipes for Fun – If you’re preparing a meal, it could be a good time to teach children of reading age how to review a recipe. Evaluating ingredients to learn how food transforms from raw to cooked or how a dish is created can help kids learn kitchen skills. For example, try this fun, fruity recipe for Kids with Almond Toast.

• Food Groups Focus – Get kids involved in making dinner by setting a rule that each food group must be represented. Give them a warmup activity by asking which food groups are found in family favorites like chicken soup, lasagna or meatloaf. Asking kids to guess which ingredients are used in these dishes and identifying which food group each ingredient belongs to can help them understand dietary balance. Find more at-home tips in the free, downloadable Healthy Eating Toolkit from the nonprofit organization Action for Healthy Kids.

• Reading Time – From food labels to children’s books to cookbooks, there are plenty of reading materials to choose from that reinforce healthy eating habits. Exposing children to fruits and vegetables outside the kitchen is a subtle way to show that nutritious ingredients are part of everyday life.

• Explain the Bathroom Routine – Make sure to wash hands and explain that this is a way of washing away germs to stay healthy. Also explain why brushing teeth is important by reminding children that food can get stuck in teeth and cause cavities.

Find more kid-friendly recipe ideas at dole.com plus nutritional tips, free printables and other healthy fun on Facebook, Pinterest, Twitter and Instagram.

“Kids” with Almond Toast

Total time: 10 minutes
Servings: 4

• 4          slices whole-grain bread
• 6          tablespoons unsalted almond butter
• 2          teaspoons honey (optional)
• 1          DOLE®  Banana, peeled
• 2          Dole Strawberries, trimmed and halved
• 4          chunks (1 1/2 inches) fresh Dole Tropical Gold Pineapple
• 2          Dole Blackberries
• 2          teaspoons toasted flaxseed (optional)

1. Toast bread slices. Spread with almond butter and drizzle with honey, if desired.
2. To make “kids”: Cut eight slices and 32 matchsticks from banana. Arrange one strawberry half and one pineapple chunk on two slices toast; arrange remaining strawberry halves and blackberries on  remaining slices. Place one banana slice “head” at top of each piece of fruit and arrange four banana matchsticks around each “kid” for arms and legs. Sprinkle flaxseed along bottom edges of toast under kids’ feet, if desired.

Photo courtesy of Getty Images (mother and daughter)

Source:  Dole

(Family Features) Dining out in the fresh air always seems to turn even a simple meal into an event. You can turn your next dinner party into a memorable event with these simple and delicious recipes.

- Rosemary Almond Crackers make a terrific appetizer served alongside cheese or a savory dip.
- Spiced Almonds can be served in a martini glass for a stylish addition to any party.
- Almond Crusted Shrimp are deceptively easy - and distinctly delicious.
- Banana Almond Kahlúa Frappés are a cool and creamy way to finish off the evening.

California Almonds aren't just delicious, crunchy, and ideal for any snack or mealtime, they're also a nutritious solution that adds a burst of flavor and texture to any recipe.

For more entertaining tips and recipes, visit AlmondBoard.com.

Nutrition Made Easy - and Delicious

California Almonds are an excellent source of Vitamin E (35% DV), magnesium (20% DV), manganese (.648 mg), fiber (3.5 g), protein (6 g), copper (0.3 mg), phosphorus (137 mg), and riboflavin (0.3 mg). Plus, a one-ounce serving has 13 grams of good unsaturated fats, just 1 gram of saturated fat, and is always cholesterol- and gluten-free.

Here are some more ideas for making your next gathering a little more special - and a little more nutritious.

- Craving something sweet? Try adding toasted sliced almonds and crumbled biscotti to your favorite gelato.
- In a nonstick skillet over medium-low heat, toss whole natural or slivered almonds in a small amount of vegetable oil until golden. Add your choice of dried herbs and then sprinkle over salads, vegetables, or pasta for the perfect accent. And - if you don't have time to make your own, grab your favorite flavored almonds from your local grocer.

Rosemary Almond Crackers

Created by Elana Amsterdam author of "The Gluten-Free Almond Flour Cookbook"
Makes 24 crackers

• 1 3/4 cups blanched almond flour
• 1/2 teaspoon sea salt
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon extra virgin olive oil
• 1 egg

1. In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined.
2. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-inch thickness. Remove top piece of parchment paper.
3. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
4. Bake at 350°F for 12 to 15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.

Almond Crusted Shrimp

Created by Almond Board of California
Makes 4 servings

• 1/2 cup ground almonds
• 3 tablespoons all-purpose flour
• 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
• 1/2 teaspoon seafood seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound (61- to 70-count) shrimp, with tails and veins removed
• 1 egg white
• 2 tablespoons almond or corn oil, divided
• 1 lemon, cut into wedges

1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
2. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.
3. Serve shrimp immediately, accompanied by lemon wedges.

Spiced Almonds

Created by Ellie Krieger author of "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Makes 8 servings

• 1 large egg white
• 2 teaspoons sweet paprika
• 2 teaspoons dark brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 cups natural almonds

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In large bowl whisk together egg white, paprika, sugar, salt, Worcestershire sauce, and cayenne pepper until well combined. Add almonds and toss until evenly coated.
3. Transfer almonds to parchment lined baking tray; spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.

Banana Almond Kahlúa Frappé

Created by Almond Board of California
Makes 4 servings

• 1 cup crushed ice or 1 1/2 cups ice cubes
• 2 medium bananas, cut into chunks
• 4 ounces almond milk
• 2 ounces Kahlúa or other coffee liqueur
• 1/2 ounce Irish cream liqueur
• 4 whole natural or blanched almonds

1. Combine ice, bananas, almond milk and liqueurs in a blender; blend until smooth. Divide among 4 old-fashioned glasses and garnish each with an almond; serve immediately.

Source: California Almond Board

(Family Features) Eggnog Martini and Maple Amaretto Sour are two holiday cocktails that could easily be found on a festive bar menu. However, you can make them yourself in the comfort of your own home. Dazzle guests with an easy, simple trick: extracts.

A simple drop of an extract – peppermint, maple, rum or almond – can transform a holiday cocktail or warm drink into a truly special experience. Add rum extract and nutmeg to white chocolate liqueur and cream for an Eggnog Martini. Or try a few drops of maple extract with coffee, whiskey and half and half for a festive Irish Coffee.

Find these cocktails and more recipes at McCormick.com or on Facebook and Pinterest.

1. Chocolate Coconut Martini
   

   A dusting of delicious coconut and rich chocolate syrup makes for a drink that’s a dessert and cocktail in one. Coconut extract takes the decadent flavor to the next level.

2. Eggnog Martini
   

   There’s no taste that says “holiday” quite like eggnog. Swap the actual rum or bourbon for rum extract then mix with white chocolate liqueur and cream for a less alcoholic version. Top with snowy whipped cream and a sprinkle of nutmeg.

3. Maple Amaretto Sour
   

   Give the sweet-tart Amaretto Sour – made with amaretto, simple syrup and lemon juice – the seasonal treatment with warming maple extract.

4. Almond Ale Shandy
   

   This nutty riff on a shandy calls for almond extract, which joins pale ale and cilantro in this lemony, fizzy drink. For a non-alcoholic version, just replace the beer with micro-brewed ginger ale.

5. Peppermint Martini
   

   The crisp bite of peppermint extract and the smooth sweetness of white chocolate liqueur unite in this quintessential winter martini. Be sure to use colorful mints for a candy-dipped rim that’s both pretty and tasty.

6. Maple Irish Coffee
   

   For a seasonal twist on Irish coffee, add a few drops of maple extract. It brings authentic maple flavor to this warm favorite when combined with hot coffee and whiskey.  

Source: McCormick

(Family Features) While some may say being busy is good, it’s not always good for a healthy lifestyle. With less time to prep, the thought of planning nutritious meals and snacks may feel overwhelming, but with simple changes, you can power through your hectic schedule.

This full menu of quick and easy recipes is part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The plan also aims to reduce levels of refined carbohydrates, added sugars and the “hidden sugar effect” – when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.

Consider these tips from Colette Heimowitz, author of “Atkins: Eat Right, Not Less” and vice president of nutrition and education at Atkins.

Fill up with fiber. Fiber-rich foods, such as vegetables, nuts and seeds, low-glycemic fruits and whole unrefined grains, are considered carbohydrates but they don’t raise your blood sugar the way processed carbs do. Fiber slows the entry of glucose into your bloodstream so you don’t experience the insulin spikes that encourage your body to produce and store body fat. Additionally, fiber can help you feel full longer. If possible, try to eat 25-35 grams of fiber each day.

Start the day with breakfast. Start your mornings with a hearty breakfast like an Almond Butter Smoothie Bowl. The nutritious combo of protein and healthy fats can set you up for a productive day and prevent mid-morning donut or bagel cravings. For another quick option that takes just 10 minutes, a Power Mug Muffin with Cinnamon Butter can provide the fuel you need to start your day right.

Snack smart. If you’re in the midst of a traffic-clogged commute, on-the-go snacks can be an ideal solution for the whole family. For a fun, tasty option, try these Portobello Pizzas, full of nutrients and fiber, or these Tuna-Stuffed Deviled Eggs that can help round out lunch at work.

A Simple, Nutritious Snack

When it comes to nutrition, finding a healthier way to snack can be just as important as full-blown meals. For a protein- and fiber-rich snack low in sugar, an option like Atkins Protein Wafer Crisps provide a light and crispy texture for a surprisingly filling treat. Whether it’s for a grab-and-go snack or afternoon pick-me-up, the wafer crisps boast 10-11 grams of protein, 4-5 grams of fiber and 1 gram of sugar with three flavor profiles to choose from: Peanut Butter, Chocolate Mint and Lemon Vanilla.

Find more recipes to kickstart a nutritious eating plan at Atkins.com.

Portobello Pizza

Active time: 10 minutes
Total time: 40 minutes
Serves: 4

• Olive oil spray
• 4          large Portobello mushrooms, stems removed
• 1/2       cup low-sugar marinara sauce
• 1/2       cup (2 ounces) shredded mozzarella cheese
• 16        slices pepperoni sausage or 1 chorizo link, thinly sliced

1. Heat oven to 375° F.
2. Line baking sheet with parchment paper. Coat with olive oil spray.
3. Using spoon, scrape out dark gills from mushrooms; discard gills.
4. Place mushrooms stem-side up and top each with 2 tablespoons sauce. Sprinkle each with 2 tablespoons mozzarella cheese and four slices pepperoni or chorizo.
5. Bake 20-25 minutes, until cheese is bubbly and mushrooms are soft.

Almond Butter Smoothie Bowl

Active time: 10 minutes
Total time: 10 minutes
Serves: 2

• 1/3       cup plain protein powder
• 1          cup plain full-fat Greek yogurt
• 1/4       cup water
• 8          ounces spinach or kale
• 1/4       cup almond or peanut butter
• 1/2       cup fresh or frozen strawberries
• 2          tablespoons chopped almonds
• 2          tablespoons ground flaxseed

1. In blender, blend protein powder, yogurt, water, spinach or kale and almond or peanut butter until smooth. Divide between two bowls.
2. In straight lines, sprinkle strawberries, almonds and flaxseed over smoothie bowls.

Tuna-Stuffed Deviled Eggs

Active time: 10 minutes
Total time: 30 minutes
Serves: 4

• 8          large eggs
• cold water
• 1          can (6 ounces) tuna, drained
• 1/4       cup mayonnaise
• 1          jalapeno, seeded and minced
• 2          tablespoons capers, drained, rinsed and chopped
• 1          teaspoon hot or sweet ground paprika or ground chili

1. In medium saucepan, cover eggs with cold water.
2. Place over high heat and bring to boil. When boiling, turn heat off and cover. Remove from heat and let cool 1 minute.
3. Place eggs in colander under cold, running water 1-2 minutes. Peel eggs under cold, running water and use kitchen towel to dry.
4. Cut eggs in half lengthwise and scoop out yolks. Transfer yolks to small bowl along with tuna, mayonnaise, jalapeno and capers. Stir well until combined.
5. Place egg whites on platter, center-side up, and fill with tuna mixture. Garnish with ground paprika or chili.

Power Mug Muffin with Cinnamon Butter

Active time: 10 minutes
Total time: 10 minutes
Serves: 1

Cinnamon Butter:

• 1          tablespoon unsalted butter, at room temperature
• 1/2       teaspoon ground cinnamon
• 1/8       teaspoon salt
• 1/4       teaspoon ground nutmeg

Muffin:

• 2          tablespoons golden flaxseed meal
• 2          tablespoons almond flour
• 1/2       teaspoon baking powder
• 1/2       teaspoon stevia (sugar substitute)
• 1          teaspoon ground cinnamon
• 1          large egg
• 1          teaspoon unsalted butter, at room temperature, or olive oil

1. To make Cinnamon Butter: In small bowl, using spoon, combine butter, cinnamon, salt and nutmeg; mix well. Set aside.
2. To make Muffin: In coffee mug or single-serving souffle dish, mix flaxseed meal, almond flour, baking powder, stevia and cinnamon.
3. Mix egg and butter into dry ingredients.
4. Microwave on high 1 minute until firm. Serve with Cinnamon Butter.

Photos courtesy of Getty Images (deviled eggs and mug dish)

Source: Atkins

(Family Features) Amazing food is the centerpiece of most holiday gatherings. This Easter, impress guests with your culinary talent by making simple dishes simply amazing. With a little special attention, even the most basic foods can evolve into dishes worth sharing with loved ones.

Most chefs agree that spices and seasonings are essential elements of your kitchen arsenal. This Easter, give your spread a boost with spices and herbs of the highest quality, such as those from Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Sensational Cinnamon

With its rich hue and warm aroma, cinnamon can bring spicy sweetness to all kinds of baked goods. However, all cinnamon is not the same. There are two main varieties of cinnamon, Indonesian and Vietnamese.

Vietnamese, which is used in the Spice Islands Saigon Cinnamon featured in these recipes, tends to have a brighter, spicy taste. The forests of Vietnam are known for their premium cinnamon. High in volatile oils, the Vietnamese cinnamon trees produce a deep, reddish-brown cinnamon with an intense fragrance and sweet, red-hot-candy-like flavor.

Update your traditional ham with a spicy, honeyed glaze; give a side serving of carrots a tasty twist and end the affair on a sweet note with a rustic, utterly delicious dessert. Find more flavorful ideas to elevate your Easter menu at spiceislands.com.

Spiced Honey and Black Pepper-Glazed Ham

Prep time: 10 minutes
Total time: 30 minutes
Servings: 12

• 8-10     pounds cooked shank-end ham
• water (optional)
• 1          tablespoon Spice Islands Cracked Black Pepper
• 1          tablespoon Spice Islands Ground Mustard
• 1          tablespoon Spice Islands Garlic Powder
• 1/2       cup honey
• 1 1/2    teaspoons Spice Islands Ground Saigon Cinnamon
• 1/2       teaspoon Spice Islands Ground Cloves

1. Heat oven to 325° F.
2. With sharp knife, score ham at 1-inch intervals; place in baking dish. If ham appears dry, moisten surface with water. In small bowl, combine black pepper, mustard and garlic powder. Rub pepper mixture over surface of ham. Roast according to package directions.
3. Combine honey, cinnamon and cloves. Drizzle over ham during last 30 minutes of roasting. Remove ham from oven and let rest 20 minutes before slicing.

Spiced Maple Carrots

Prep time: 5 minutes
Total time: 15 minutes
Servings: 4

• 1          pound (4 cups) baby carrots
• 1/2       cup water
• 1          teaspoon Spice Islands Ground Saigon Cinnamon
• 3/4       teaspoon Spice Islands Ground Ginger
• 2          tablespoons Maple Grove Farms 100% Pure Maple Syrup
• 1          tablespoon butter
• sea salt, to taste

1. In large skillet, combine carrots, water, cinnamon and ginger. Mix well. Cover and cook on high 6 minutes until almost tender.
2. Add maple syrup and butter. Mix well and continue to cook, uncovered, 2-3 minutes, until carrots are well-glazed. Season, to taste, with sea salt.

Anise, Pear and Almond Crostata

Prep time: 45 minutes
Total time: 2 hours, 30 minutes
Servings: 6

Crostata Crust:

• 1 1/4    cups all-purpose flour
• 1          stick butter, cut into 1/2-inch cubes and frozen
• 1/2       teaspoon Spice Islands Fine Mediterranean Sea Salt
• 1/4       cup ice water

Anise Almond Filling:

• 1          cup blanched, slivered almonds
• 3/4       teaspoon Spice Islands Anise Seeds
• 1/3       cup sugar
• 1          large egg
• 1          teaspoon Spice Islands Vanilla Extract
• 1/4       teaspoon Spice Islands Fine Mediterranean Sea Salt
• 2          tablespoons butter, at room temperature
• 3          Fiorelle or small pears, sliced into thin wedges
• 2          tablespoons sugar, plus extra for sprinkling
• 1          tablespoon lemon juice
• 1          large egg, beaten
• 2          tablespoons Polaner Apricot Preserves, heated
• cream or ice cream (optional)

1. To make crust: In food processor, combine flour, frozen butter and salt. Pulse until dough is size of large peas. Add 3 tablespoons ice water and pulse several times. Pinch dough to see if it is holding together; if not, add water a couple of teaspoons at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic wrap and chill 30 minutes.
2. Heat oven to 400° F.
3. To make filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temperature butter and blend again. Set aside.
4. Toss sliced pears with 2 tablespoons sugar and lemon juice. Set aside.
5. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet.
6. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust generously with extra sugar.
7. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.

Source: Spice Islands

Ingredients

• 1 (10-inch) prepared round angel food cake
• 2 (3-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1/3 cup lemon juice from concentrate
• 1 teaspoon almond extract
• 2 to 4 drops red food coloring, optional
• 1 cup chopped fresh strawberries
• 1 (12-ounce) container frozen non-dairy whipped topping, thawed (5 1/4 cups)
• Additional fresh strawberries, optional

Preparation

1. Place cake onto serving plate. Cut 1-inch slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving 1-inch-thick cake walls and 1-inch- thick base on bottom.
2. Remove cake from center, leaving 1-inch-thick base on bottom of cake. Reserve cake pieces. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond extract and food coloring if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.
3. Fill cavity of cake with strawberry mixture; replace top slice of cake.
4. Chill 3 hours or until set. Frost with remaining whipped topping; garnish with strawberries if desired. Store in refrigerator.

Preparation Time

35 minutes

Chill Time

3 hours

Serves

Makes 8 to 10 servings

Source

Eagle® Brand Sweetened Condensed Milk