(Family Features) An innovative sushi-style concept, “beefshi” features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. You can beef up your menu with a trendy twist with a recipe like this Beefy Cali Roll that includes corned beef, avocado and cucumber.

Find more information and recipes at beefshi.com.

Beefy Cali Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

• 1          cup water
• 1/4       cup rice vinegar

Piquant Sauce:

• 1/2       cup plain yogurt
• 1          tablespoon mustard
• 1          tablespoon horseradish
• 1/2       avocado, mashed until smooth

Maki:

• 2          sheets nori
• 2          cups prepared sushi rice
• 6          thin slices corned beef
• 1/2       avocado, cut into slivers
• 1/4       cucumber, cut lengthwise into thin strips

• rice seasoning
• wasabi peas

1. To make hand vinegar: In small bowl, stir water and rice vinegar.
2. To make piquant sauce: In small bowl, blend yogurt, mustard, horseradish and avocado.
3. To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 1 cup rice across nori, leaving 1 inch empty at farthest end.
4. Lay half of corned beef, avocado and cucumber crosswise along rice, covering half the surface closest to you.
5. Securing corned beef, avocado and cucumber with fingers, use thumbs to push end of mat up and over filling until edge of the nori meets rice on opposite side. Press firmly on roll.
6. Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
7. Repeat to make second roll.
8. Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and sprinkle with rice seasoning and wasabi peas. Serve with piquant sauce.

Sponsor: North American Meat Institute

(Family Features) Kickstart the new year by making meaningful changes for yourself and your family. Finding nutritious recipes can help you stay on track when it comes to living a healthier lifestyle.

As you look to start 2020 off right, opt for fresh ingredients. No matter what your goal for the year is, start at a store like ALDI. From making Mondays meatless to cutting out refined carbs, you can find a healthy haul – for less – complete with high-quality products for these delicious, nutritious and affordable recipes from ALDI.

Find more recipe ideas at aldi.us.

Breakfast

Morning Oasis Overnight Oats – If busy mornings prevent you from starting the day with a nutritious breakfast, try overnight oats. They are easy to prepare a day in advance, then top with fruit, coconut, shaved chocolate and quinoa when it’s time for breakfast.

Blackberry Avocado Smoothie Bowl – Add more fruit to the “most important meal of the day” with this smoothie bowl bursting with flavor. Blended blackberries, blueberries and banana provide a nutritious start to your day, and it can be topped with additional fruits, almonds, chia seeds and more for added texture.

Salad

Citrus Popping Kale Salad – Whether it’s for lunch or served as the first course for dinner, a salad is a way to combine a healthy serving of veggies with toppings you crave. The flavors of this tasty recipe create a perfect marriage of quinoa, baby kale, onion, mango and cranberries.

Fruit and Avocado Salad – This crisp and refreshing salad combines oranges, grapefruit, onion, avocado, blueberries and pecans for an option that’s both nutritious and delicious.

Main Dish

Grilled Herb Chicken Skewers – Put a spin on grilled fare and place seasoned chicken skewers on a bed of arugula. Save time and marinate the night before to infuse the chicken with the savory taste of herbs.

Cauliflower-Quinoa Pizza– When the family wants a classic, serve this better-for-you pizza, complete with a crust made from cauliflower and quinoa. Top with tomatoes, mushrooms, red onion, peppers and other veggies for a nutritious twist on the traditional slice.

Dessert

Peanut Butter and Jelly Oatmeal Bar – You don’t have to completely remove dessert from your menu to live a healthier lifestyle. This baked dish features peanut butter as the base, so you can enjoy a protein-packed treat without the guilt.

Dairy-Free Vanilla Pudding – It only takes five ingredients and 15 minutes in the kitchen to please your sweet tooth when cravings strike.

Source: ALDI

Quick and tasty meals and snacks

(Family Features) For those who are always on the go, it can be difficult to find time to whip up meals and snacks that are both nutritious and tasty. However, with some simple changes – and timesaving recipes – you can create delicious dishes and meals that will keep you feeling energized to fuel your busy lifestyle.

For example, these quick and easy recipes for a main course, snacks and even desserts are all part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The eating approach, which is a more flexible version of the popular ketogenic diet, offers a balanced mix of foods containing fiber-rich and nutrient-dense carbohydrates while focusing on reduced 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.

An On-the-Go Morning Treat

Busy mornings can lead to breakfast being put on the backburner or skipped altogether. However, with an option like the Atkins Chocolate Banana Shake, which is made with real fruit, you can enjoy the most important meal of the day on-the-go or anytime you need a snack break.

A beneficial source of B vitamins, these protein-rich shakes can satisfy hunger with 5 grams of fiber and provide steady energy all day long. Made to easily fit into a busy lifestyle, they’re also gluten-free with no artificial colors or preservatives, and low-glycemic with 4 net carbs and 2 grams of sugar.

Kickstart a nutritious eating plan at Atkins.com

Egg Roll Bowl with Shrimp

Recipe courtesy of Atkins
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 5          cups frozen cauliflower rice
• 3          tablespoons canola oil
• 3          tablespoons sesame oil
• 4          teaspoons minced or pressed garlic
• 2          teaspoons ginger paste
• 6          cups pre-cut coleslaw (cabbage and carrots)
• 1          cup sliced red bell pepper
• 1/2       cup thinly sliced scallions, root and tips trimmed
• 1          teaspoon Chinese five-spice blend
• 1/4       cup tamari soy sauce
• 2          tablespoons mirin rice cooking wine
• 1          pound cooked and peeled shrimp, thawed
• 4          teaspoons sesame seeds

1. In microwave, steam cauliflower according to package instructions.
2.  
3. While cauliflower is cooking, warm large, nonstick skillet with lid over medium heat. Add oils, swirl to coat pan and, when shimmering, add garlic and ginger. Sauté until sizzling and fragrant, stirring constantly, about 30 seconds.
4. Add coleslaw, bell pepper and scallions; continue sautéing, stirring frequently, until cabbage just begins to wilt, about 3 minutes.
5. Sprinkle on five-spice blend and stir to incorporate. Add soy sauce and mirin rice cooking wine to pan and stir to evenly coat cabbage. Add shrimp to skillet; toss to evenly distribute. Reduce heat to medium-low, cover with lid and allow shrimp to warm, about 3 minutes.
6. Measure about 1 cup cooked cauliflower rice into bottom of four bowls. Top evenly with shrimp and cabbage mixture, about 1 cup vegetables and 9-11 large shrimp per serving, drizzling with pan sauce evenly. Sprinkle each bowl with 1 teaspoon sesame seeds and serve while hot.

Notes: To help meal come together quickly, use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.

Parmesan Crisps

Recipe courtesy of Atkins
Prep time: 2 minutes
Cook time: 8 minutes
Servings: 6

• 3/4       cup shredded Parmesan cheese
• 1/2       teaspoon Italian seasoning blend

1. Heat oven to 325° F. Line baking sheet with parchment paper.
2. Use large cup or mug to draw six roughly 4-inch circles on parchment paper. Fill each circle with 2 tablespoons Parmesan cheese, smoothing shreds out and creating slightly thicker outer edge. Sprinkle each with pinch of Italian seasoning and bake 7 1/2 minutes, or until outer edges and bottoms are golden but not burned.
3. Remove from oven and let cool at least 1 minute before eating. Store in airtight container at room temperature up to 1 day.

Avocado Chocolate Mousse

Recipe courtesy of Atkins
Servings: 4

• 3          avocados
• 1/2       cup unsweetened coconut milk
• 1/2       cup sugar-free chocolate chips
• 2 1/2    tablespoons cocoa powder
• 2          tablespoons Erythritol (low-carb sweetener)
• 3          teaspoons stevia-based sugar substitute
• 2          teaspoons vanilla extract
• 1/8       teaspoon salt

1. Mash avocado and place in blender with coconut milk. Blend until smooth.
2. In microwave-safe bowl, heat chocolate chips 20 seconds, stir well and heat in 10-second intervals until melted, stirring in-between. Once melted, add to avocado mixture and continue to blend while scraping down sides of bowl.
3. Add cocoa powder, sweetener, sugar substitute, vanilla and salt. Blend and scrape down sides of bowl until all ingredients are well combined and mousse is smooth and creamy. Add additional sugar substitute 1/4 teaspoon at a time if sweeter mousse is desired.

Note: All ingredients should be at room temperature to make blending smooth and easy.

Yogurt Parfait

Prep time: 5 minutes
Servings: 1

• 13        pieces Atkins Honey Almond Vanilla Crunch Bites
• 1/4       cup fresh blueberries
• 1/4       cup plain, unsweetened whole milk Greek yogurt
• 1          tablespoon almond butter
• 1          pinch cinnamon
• 1          pinch sugar substitute

1. Roughly chop crunch bites.
2. In small glass, layer blueberries, crunch bites and yogurt. Swirl almond butter on top and finish with sprinkle of cinnamon and sugar substitute.

Photos courtesy of Getty Images (Egg Roll Bowl with Shrimp, Parmesan Crisps and Avocado Chocolate Mousse)

Source: Atkins

(Family Features) Getting back in the swing of the school year routine can be hectic. With the right ingredients, though, lunchtime doesn’t have to be.

Kickstart your school lunch routine with these ideas for building easy-to-make, gourmet sandwiches sure to inspire envy in the lunchroom.

Bread – The foundation for nearly every sandwich, switching up your bread from traditional slices to something more creative, such as ciabatta, rye, pita or even a dinner roll like in this Hot Honey Ham Rolls recipe, can keep things interesting at lunchtime.

Meat – The main ingredient, choosing high-quality meat can make or break your sandwich experience. Inspired by bold flavors from around the globe, Kretschmar Master’s Cuts Deli Meats are gluten-free and feature no MSG or added hormones for a taste experience you can feel good about serving your family. When pressed for time, the line of premade deli sandwiches can make for a perfect grab-and-go meal.

Toppings and Condiments – Meant to boost flavor and add texture, a variety of toppings and condiments such as lettuce, mayonnaise, peppers, mustard and tomatoes are sandwich favorites. However, less common garnishes like fried eggs, hummus and avocado take this Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich to the next level.

Cheese – Choosing a less common cheese, like Swiss or mozzarella, can be an easy way to experiment with the flavor of your sandwiches. An option like Kretschmar’s handcrafted gourmet cheeses possesses refined textures and fine flavors perfect for lunchtime or serving as part of a platter of meats and crackers as a snack or appetizer.

Find more quick and easy recipes at kretschmardeli.com. With the See It Live Sweepstakes, fans get more than just access, but an experience, a feeling of belonging, where you can enter for a chance to win tickets for a year.

Maple Turkey Breast, Egg, Avocado Mash and Hummus Sandwich

Prep time: 8 minutes
Total time: 10 minutes
Servings: 1

• 1/4       avocado
• 1/2       lemon, juice only
• 2          slices flaxseed bread, toasted
• 1          tablespoon hummus, any flavor
• 1          fried egg, cooked over-medium
• 3-4       slices Kretschmar Master’s Cut Maple Turkey Breast
• fresh mozzarella cheese, thick sliced
• 1/2       red bell pepper, sliced
• 1          handful baby spinach

1. In bowl, mash avocado and combine with lemon juice. Set aside.
2. Spread one bread slice with hummus and second with avocado mash.
3. Add fried egg, maple turkey breast, mozzarella, red bell pepper and spinach.
4. Stack and cut in half.

Hot Honey Ham Rolls

Prep time: 3 minutes
Total time: 15 minutes
Servings: 12

Topping:

• 1/4       cup honey
• 2          tablespoons Dijon mustard
• 1          tablespoon chopped fresh parsley
• 8          tablespoons salted butter, melted

Rolls:

• 12        premade rolls
• 12        thick-cut slices Kretschmar Master’s Cut Hot Honey Ham
• 12        slices Kretschmar Swiss Cheese

1. To make topping: In small saucepan over medium heat, whisk honey, Dijon mustard, parsley and melted butter. Bring to simmer and remove from heat.
2. To make rolls: Heat oven to broil.
3. Split rolls in half and place on baking sheet cut-side up. Brush cut sides with honey butter. Place two halved hot honey ham pieces on bottom of each roll and top each with Swiss cheese slice.
4. Broil until cheese is melted, 1-2 minutes. Carefully remove from oven and pour on remaining honey butter. Place tops on rolls and serve.

Source: Kretschmar

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops  – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

(Family Features) A perfect addition to your brunch table, these savory Mini Ham and Avocado Biscuit Sliders are quick and easy to make. For even more homemade flavor, make the biscuits from scratch using a buttermilk-sweet potato mixture.

Find more brunch recipes at Culinary.net.

Watch video to see how to make this recipe!

Mini Ham and Avocado Biscuit Sliders

Recipe adapted from Wilton

• 2          cups, plus 1 tablespoon, all-purpose flour, divided
• 1          tablespoon baking powder
• 1          teaspoon salt
• 3/4       teaspoon sage
• 1/4       teaspoon smoked paprika
• 1/2       cup cold butter, cut into 1/2 inch slices
• 1          cup buttermilk, divided
• 1          medium sweet potato, boiled, peeled and mashed
• spinach leaves
• deli ham
• 1          avocado

1. Heat oven to 425° F. Prepare baking sheet with parchment paper.
2. In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.
3. In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.
4. Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.
5. Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.
6. Bake 11-13 minutes, or until golden brown.
7. Cool completely.
8. Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.

Source: Culinary.net

(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

(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

1. Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

2. Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color.  Now that’s the perfect appetizer for Easter brunch.

3. Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd. 

4. Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

5. Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

6. French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.

Source: McCormick

It's little secret that eating more nutritious veggies is an essential element of healthier eating. Fortunately, finding ways to boost the veggie content of your favorite dishes may be easier than you think.

Put a creative twist on your meals from breakfast through dinner with these tasty tips:

• Experiment with new flavors to enhance the dishes you enjoy regularly. If a ham and cheese omelet is your standard breakfast fare, try adding fresh tomato, peppers and mushrooms for a whole new taste. If you tend to keep things simple, get creative when it comes to topping your morning toast, such as this version that features avocados and radishes. Then at dinner time, give basic pasta a bump by adding broccoli or spinach to your sauce.
   
• Look for veggie-rich versions of your favorite condiments, dips and sauces. For example, Sabra's Veggie Fusions Guacamole has tons of added vegetables with 30 percent less fat than classic guacamole. Available in Garden Vegetable and Mango Lime, you can also opt for the Southwest flavor and get your fiesta fix with a hearty combination of guacamole, sweet corn and rich black beans - the perfect complement to a spicy steak taco.
   
• Find new flavor combinations by swapping out calorie-laden carbs. Ditch the bread and instead use leaves of lettuce to wrap your sandwich. Traditional cold cuts, chicken salad and even burgers taste great nestled in fresh, crisp leafy greens.

Get inspired with more ideas to up your veggie intake at sabra.com.

Avocado Toast with Radish and Cotija Cheese

Recipe courtesy of The Lemon Bowl

Yield: 4

• 1/2 medium red onion, thinly sliced
• 1 lime, juice only
• salt, to taste
• 4 slices crusty, whole-grain bread, toasted
• 1 cup Sabra Veggie Fusions Southwestern Guacamole
• 2 ounces Cotija cheese, crumbled
• 4 large radishes, thinly sliced
• cilantro sprigs (optional)

1. In small bowl, toss together onion slices with lime juice and salt, to taste; let sit 5 minutes, or as long as overnight.
2. Top each piece of toasted whole-grain bread with 1/4 cup guacamole.
3. Place equal parts pickled red onions, crumbled Cotija cheese and radish slices on top of each piece of toast. Garnish with cilantro, if desired, and serve.

Spicy Steak Tacos with Southwestern Guacamole

Recipe courtesy of Emily Bites

Yield: 8

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 pound raw lean, trimmed flank steak, cut into thin strips
• 1 tablespoon canola oil
• 8 tortillas (6 inches each)
• 1 cup chopped lettuce leaves
• 8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
• 4 tablespoons clover sprouts
• 4 grape tomatoes, sliced
• 1 radish, thinly sliced

1. In small dish, combine chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper, and stir together until well mixed.
2. Place uncooked steak strips into re-sealable plastic bag and add spice mixture. Seal bag and shake/turn until steak is coated with seasoning.
3. Pour oil into large skillet and bring to medium heat. Add seasoned steak strips and stir to coat steak with oil. Cook, stirring and flipping occasionally, about 5 minutes, or until steak strips are cooked to taste. Remove from heat.
4. Warm tortillas slightly in microwave then lay out to fill. Divide lettuce and steak between tortillas and top each with 1 tablespoon of guacamole. Sprinkle each taco with sprouts and slices of tomato and radish.

Source: Sabra

(Family Features) From burgers to barbecued chicken, many of the best grilled foods are served with creamy condiments – often packing on calories and fat. Next time you’re ready to grill, experiment with new ways to create simple but robust flavors using fewer ingredients through simple swaps.

Rice vinegars offer a healthy alternative to condiments like mayonnaise or a creamy dressing when grilling. Keeping meals simple is easy with naturally gluten-free Nakano Rice Vinegar, which includes six or less simple ingredients with no artificial preservatives, flavors or ingredients, and no high-fructose corn syrup or MSG. The brand recently announced a clean-labeling initiative for all of its products, which now have easy-to-read labels with recognizable ingredients.

Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of “Superfood Swap” and a registered dietitian and nutrition consultant for the Chicago Cubs, has created healthy dishes to heat up the grill this season.

This fall, look for organic Nakano Rice Vinegars debuting at retailers nationwide, and find more recipes at Mizkan.com.

Grilled Meatballs and Zoodles

Servings: 4

Meatballs

• 1      pound organic ground turkey or grass-fed ground beef
• 1      cup organic kale, finely chopped
• 1/2   cup crushed brown rice crackers
• 1      egg
• 1/4   teaspoon red chili pepper flakes
• 1/4   teaspoon sea salt
• non-stick cooking spray

Salad

• 4      medium zucchini
• 2      cups organic cherry tomatoes, chopped
• 1/4   cup shaved Parmesan cheese
• 1/4   cup Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
• 2      tablespoons extra-virgin olive oil
• sea salt, to taste
• black pepper, to taste

1. Heat grill to medium.
2. In large mixing bowl, combine ground meat, kale, crackers, egg, chili pepper flakes and salt. Use hands to form mixture into 12 balls. Refrigerate 30-60 minutes to help meatballs set.
3. Mist meatballs with non-stick cooking spray and place them on grill. Grill each side 3-4 minutes, using tongs to flip to sides that haven’t been browned yet. Meatballs should reach internal temperature of 165°F.
4. Using vegetable spiralizer, create zucchini noodles.
5. Toss zucchini with tomatoes, Parmesan, vinegar, olive oil, salt and pepper.
6. Serve each zoodle plate with three meatballs.

Nutritional information per serving: 350 calories; 20 g total fat; 6 g saturated fat; 240 mg sodium; 14 g carbs; 3 g fiber; 6 g sugar; 32 g protein.

Grilled Veggie and Ranch Bowl

Servings: 2

• 8      ounces skinless chicken breast
• 2      ears corn, shucked
• 6      asparagus spears, trimmed
• 1      organic bell pepper, seeded and cut into 4 large pieces
• 1      zucchini, cut in half lengthwise
• 1      tablespoon extra-virgin olive oil
• sea salt, to taste
• pepper, to taste
• 4      tablespoons Cashew Ranch Dressing (recipe below)

1. Heat grill to medium.
2. Season chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
3. Grill chicken 6-7 minutes per side, internal temperature reaches 165 F. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
4. Separate chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.

Note: Bowl leftovers can be refrigerated for up to four days.

Nutritional information per serving: 450 calories; 21 g total fat; 4.5 g saturated fat; 870 mg sodium; 31 g carbs; 6 g fiber; 10 g sugar; 38 g protein.

Cashew Ranch Dressing
Makes: 1 cup

• 1      cup raw, unsalted cashews
• 3/4   cup almost-boiling water
• 3      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
• 1      clove garlic, minced
• 1/4   teaspoon dried dill
• 1/4   teaspoon dried oregano
• 1      teaspoon sea salt
• 1      teaspoon black pepper
• 2      tablespoons finely chopped fresh chives

1. In food processor, puree cashews, water, rice vinegar, garlic, dill, oregano, salt and pepper 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor is running. Stir in chives.

Note: Leftover dressing can be refrigerated in an airtight container for up to seven days.

Nutritional information per tablespoon: 50 calories; 4 g total fat; 0.5 g saturated fat; 110 mg sodium; 3 g carbs; 1 g sugar; 2 g protein.

Tuna Stuffed Avocado

Servings: 2

• 1      ripe avocado
• 1      can (5 ounces) tuna packed in water, drained
• 1/2   cup finely diced celery
• 1/2   cup grated carrot
• 1/4   cup finely diced red onion
• 2      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
• 1/2   tablespoon olive oil
• 1/2   tablespoon Dijon mustard
• 1/8   teaspoon sea salt
• 1/8   teaspoon black pepper
• 16    brown rice crackers

1. Cut avocado in half, remove pit and scoop out flesh leaving thin wall of avocado. Dice avocado flesh and set shell aside for serving.
2. In small bowl, combine tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in diced avocado.
3. Scoop mixture into avocado shells and serve with brown rice crackers.

Nutritional information per serving: 360 calories; 19 g total fat; 3 g saturated fat; 530 mg sodium; 26 g carbs; 9 g fiber; 3 g sugar; 22 g protein.

Source: Nakano Rice Vinegar