(Family Features) Taking care of your heart requires a commitment to the right routines and smart decisions, but it doesn’t have to be difficult. Simple ingredients already in your kitchen may offer powerful protection to keep your heart healthy.

For example, more than a decade of research shows 100% orange juice and its vitamins and minerals may play a beneficial role in helping lower blood pressure and other risk factors for heart disease.

A study published in the “European Journal of Nutrition” by researchers at Eurecat, Centre Tecnològic de Catalunya, in Reus, Spain provides further support for 100% orange juice’s role in heart health, and offers additional insight into a unique component in orange juice, called hesperidin, that may have antioxidant activity and contribute to orange juice’s cardiovascular benefits.

The study, which was funded by the Florida Department of Citrus, determined that adults with pre- or stage-1 hypertension who drank about 2 cups of 100% orange juice per day saw significant reductions in systolic blood pressure and other markers of heart health and inflammation.

“Nearly half of adults in the United States have high blood pressure,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “For those with mild hypertension, including something as simple and pure as 100% orange juice in your daily healthy routine may help make significant improvements in such a prevalent problem.”

Beyond its heart health benefits, many studies, including a National Health & Nutrition Survey published in “Nutrition Journal,” have found that 100% orange juice consumption is associated with higher diet quality and increased levels of key nutrients, including many that are under-consumed, like potassium.

“The vitamin C, antioxidants and potassium found in 100% orange juice can help maintain a healthy blood pressure, which is a big factor in heart health,” said Kaleigh McMordie, RDN and founder of the blog “Lively Table.”

With no added sugar and no fat, cholesterol or sodium, Florida Orange Juice can help you take advantage of these nutritious benefits from breakfast to dinner with dishes like Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. For those busy mornings on the go, an Orange Kale Smoothie can be the fuel you need as a filling option with less than five ingredients that’s an excellent source of vitamin C, folate and vitamin K and a good source of potassium and thiamin.

For more information on the heart health benefits of 100% orange juice, visit FloridaJuice.com.

Poached Salmon with Collard Green Salad

• 1 1/4    cups Florida Orange Juice, divided   
• Nonstick cooking spray
• 1          pound salmon filets
• 1          cup white wine
• 2          cloves garlic, smashed
• 2          teaspoons finely grated fresh ginger, divided
• 2          tablespoons olive oil
• 1          tablespoon apple cider vinegar
• 1          tablespoon finely minced shallot
• salt, to taste
• pepper, to taste
• 1          small bunch collard greens (about 8 ounces), stems and center ribs removed
• 1/2       cup toasted, slivered almonds

1. Preheat oven to 375 F. Spray small glass baking dish with nonstick cooking spray. Set salmon in dish.
2. In small saucepan over high heat, combine 1 cup 100% orange juice, white wine, garlic and 1 teaspoon grated ginger; bring to simmer.
3. Pour poaching liquid over salmon and cover with aluminum foil.
4. Poach in oven 15-20 minutes, or until salmon is cooked through.
5. In lidded jar, combine remaining 100% orange juice, remaining grated ginger, olive oil, vinegar and shallot; shake to combine. Season with salt and pepper, to taste.
6. Cut collard greens into thin ribbons and transfer to large mixing bowl. Pour dressing over collard greens; toss well to combine and fully coat.
7. Remove salmon from liquid and serve on top of collard greens. Sprinkle with almonds.
8. Season with additional salt and pepper, to taste, and serve.

Orange Kale Smoothie

Servings: 2

• 2          cups Florida Orange Juice
• 1/4       cup frozen pineapple
• 1          cup kale, tough stems removed
• 4          mint leaves

1. In large blender, blend 100% orange juice, frozen pineapple, kale and mint leaves until smooth.
2. Pour into tall glass.

Source: Florida Department of Citrus

(Family Features)With more time spent in the kitchen, people are increasingly looking to different ingredients for inspiration. That includes seafood – sales of canned and frozen seafood are 37% higher than last year, according to IRI Worldwide.

If you’re not familiar with buying and cooking seafood, there’s nothing to fear. Frozen seafood is an affordable, nutritious and sustainable protein that can earn a spot in your kitchen. Good food pioneers chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato, offer these recommendations for sustainable frozen seafood, from defrosting techniques to cooking tips and seasonal pairings.

Why buy frozen?
Frozen seafood is just as high quality as fresh since modern techniques like flash-freezing preserve fish moments after it is caught. Stores generally carry a larger selection of frozen fish and it’s typically less expensive than fresh seafood. Because frozen fish keeps longer, you can find greater variety and more sustainable options. Plus, it’s convenient – use exactly the portion you need and save the rest for later – making it perfect for meal planning. 

What about taste?
When done right, freezing locks in flavor and nutrients, so you can enjoy frozen fish that’s every bit as delicious as when it was caught.

How long will it last?
Frozen fish is safe indefinitely, but for best quality, the USDA recommends using frozen fish within 3-8 months after purchase.

How can you thaw frozen fish safely?
If you know you’ll be serving fish, pop frozen fillets in the fridge the night before or the morning you plan to cook them.

How can you cook directly from frozen?

1. Preheat your oven to 375 F.
2. Remove frozen fillets from packaging and rinse under cold water. Pat dry with a paper towel.
3. Arrange fillets on a baking sheet. Brush lightly with oil on all sides and season with salt and pepper, to taste. Bake 25-30 minutes, or until fish is tender and flakes easily.

How should you season frozen fish?
Salt and pepper can enhance seafood’s flavor. If you’re feeling bold, a simple glaze or a crust of seasonings can elevate your fish to the next level.

What pairs well with frozen fish?
Frozen fish is a versatile protein that plays well with many recipes. Fatty fish like salmon brings out the flavors in seasonal veggies including zucchini and summer squash, while leaner fillets like cod can be breaded or used in tacos.

Fish also pairs excellently with a variety of wines. The trick is to serve delicate fish with light wines and heartier fish with richer, more substantial wines. If you’re in the mood for salmon, try Pouillon’s Pumpkin Seed Crusted Salmon. This recipe also works well with cod and can be served with a rosé for a tasty seasonal pairing.

To learn more about frozen seafood and purchase sustainable fish, visit bluecirclefoods.com.

Pumpkin Seed Crusted Salmon

Recipe courtesy of chef Nora Pouillon

• 2          cups frozen sweet corn
• 1          can (4 ounces) black beans, rinsed and drained
• 1          red bell pepper, diced
• 1/4       cup cilantro, chopped
• 1 1/2    teaspoons ground cumin
• 1/2       teaspoon smoked chili (optional)
• salt, to taste
• pepper, to taste
• 1          cup pumpkin seeds
• 4          teaspoons pumpkin seed oil or olive oil
• 2          tablespoons sliced scallions
• 2          Blue Circle Frozen Atlantic Salmon Fillets

1. Preheat oven to 375 F.
2. Mix corn, black beans, bell pepper, cilantro, ground cumin and smoked chili, if desired. Season with salt and pepper, to taste. Spread onto baking dish.
3. In blender, pulse pumpkin seeds, oil, sliced scallions and salt and pepper, to taste, until paste forms.
4. Coat frozen salmon fillets with pumpkin seed paste.
5. Place fillets in baking dish on top of black bean and corn salad. Bake 25-30 minutes.

Photo courtesy of Getty Images (salmon on ice)

Source:  Blue Circle Foods

(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during lunchtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.

One way to make cooking more exciting for the family is to prepare food for a bento box using pantry staples. Bento boxes are considered an act of love in Japan and are a fun way to get your family involved in the kitchen. Bento boxes are similar to single-portion lunchboxes except they feature small compartments for each element of your meal, making it easy to encourage kids to eat fresh fruits and veggies. They also offer a whimsy visual appeal that can make mealtime more entertaining.

Next time you plan a meal with loved ones, try incorporating authentic Japanese recipes like a Simple Teriyaki Bowl, a Miso-Glazed Salmon Bento or Garlic Shrimp with Jasmine Rice. These dishes call for simple preparations, short cook times and pantry basics, making it easy to involve your family in the process.

To create a taste-tempting family meal with genuine Japanese flavors, try Mizkan premium sauces and rice vinegars. For more than two centuries, the vinegars have helped chefs and families around the world delight in the flavors of Japan. Now the taste can be at your table, helping you create authentic meals your whole family can enjoy.

Find more tips and ideas for creating flavorful and authentic Japanese recipes at mizkanflavors.com.

Garlic Shrimp with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

Ponzu Rice:

• 1          cup jasmine rice
• 1/2       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1 1/2    cups water

Stir Fry:

• 2          tablespoons Mizkan Organic Rice Vinegar
• 1/4       cup Mizkan Ponzu Citrus Seasoned Soy Sauce
• 1/4       cup brown sugar
• 1          teaspoon sesame oil
• 1/2       cup vegetable stock
• 1          teaspoon cornstarch
• 2          tablespoons oil
• 1          pound (about 21-25) raw shrimp, peeled and deveined
• 1/4       cup red onion, large chopped
• 2          teaspoons garlic, minced
• 1          cup red bell pepper, chopped
• 1/2       cup carrots, shredded
• 1          cup sugar-snap peas
• 1          cup broccoli florets
• 2          scallions, sliced
• 2          teaspoons sesame seeds

1. To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
2. To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
3. In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
4. Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
5. Add reserved sauce and cook 2 minutes until thickened.
6. Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.

Miso-Glazed Salmon Bento

Prep time: 20 minutes, plus marinating
Cook time: 6 minutes
Servings: 2

• 1/4       cup miso paste
• 2          tablespoons Mizkan Mirin Sweet Cooking Seasoning
• 1          tablespoon sake
• 2          skinless center-cut salmon fillets (6 ounces each)
• 1          cup thinly sliced seedless cucumbers
• 1          teaspoon kosher salt
• 2          tablespoons Mizkan Seasoned Rice Vinegar
• 2          cups cooked short-grain sushi rice, cooled
• 1          tablespoon thinly sliced green onions
• 1          teaspoon toasted sesame seeds
• 6          cherry tomatoes
• 2          lemon wedges

1. In medium bowl, whisk miso paste, mirin and sake. Add salmon, turning to coat evenly. Marinate 10-30 minutes. Discard remaining marinade.
2. Heat large nonstick pan on medium-high heat. Cook fish 2-3 minutes on each side, or until internal temperature reaches 145 F. Cut each fillet into four small pieces.
3. In strainer or colander, toss cucumbers with salt; let stand 5 minutes. Squeeze out excess liquid; toss with rice vinegar.
4. Pack each bento box evenly with rice, pickled cucumbers and salmon. Sprinkle with green onions and sesame seeds. Garnish with tomatoes and lemons.

Substitutions: If ingredients are unavailable or difficult to find: Use 1/4 cup soy sauce to glaze salmon in place of miso paste; use low-carb rice such as cauliflower or broccoli rice in place of sushi rice.

Tip: To prevent sogginess, separate wet components like cucumber pickles by using aluminum foil or silicone muffin liners inside bento box.

Simple Teriyaki Bowl

Prep time: 10 minutes
Cook time: 35 minutes
Servings: 2

• 1          large boneless chicken thigh
• 2          tablespoons soy sauce
• 3          tablespoons Mizkan Mirin
• 3          tablespoons Mizkan Natural Rice Vinegar
• 1/2       scallion
• 1          tablespoon cooking oil
• 2          servings hot, cooked rice
• 1          teaspoon dried seaweed sheet (nori), sliced (optional)

1. Slice chicken thigh meat into bite-size pieces. In bowl, mix soy sauce, mirin and rice vinegar; marinate chicken pieces in seasoning mix 10 minutes.
2. Cut scallion into 2-inch pieces. In frying pan, saute until soft, about 1 minute. Set aside.
3. In frying pan, heat oil and cook chicken until browned.
4. When meat is browned, pour marinade over chicken and continue cooking on low heat until sauce thickens.
5. Place hot, cooked rice in individual bowls. Spread sliced dried seaweed pieces over rice, if desired, and top with chicken and scallions to serve.

Photo courtesy of NPDstock/Shutterstock (Simple Teriyaki Bowl)

Source:  Mizkan

(Family Features) Grilled meals provide a summer escape for many families by offering opportunities to spend moments together while enjoying flavorful dishes. As Americans face uncertainty in many aspects of life, one place they should be able to turn to for normalcy is food.

One option that checks boxes including comfort, fun, taste and variety: seafood. As a nutritious protein available across the country, it is versatile and can be paired with a variety of cuisines and flavors. Options range from salmon and shrimp to crab, tuna and more.

To encourage hungry Americans to enjoy the many benefits of eating seafood, the “Eat Seafood America” campaign offers these reasons to add fish, shrimp and more to your menu:

• Whether you order online, head to a store or purchase fresh from a local fisherman, seafood is widely available.
• Seafood works for a variety of dishes and cooking methods, such as these recipes for Easy Shrimp Skewers, a light and hassle-free family meal, or Seared Salmon with Mediterranean Salsa, a fun spin on cowboy caviar.
• Seafood provides essential nutrients that support immune health, such as omega-3s that may even help reduce anxiety, according to research published by “The Journal of the American Medical Association.”
• Purchasing seafood supports 2 million American jobs for men and women who follow high levels of food safety practices to provide sustainable seafood.
• Seafood offers an escape as a way for families to enjoy a favorite meal that reminds loved ones of vacation memories from oceanside paradises.

Find more ways to add seafood to your summer menu at eatseafoodamerica.com.

Easy Shrimp Skewers

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 5

• 10        wooden skewers
• water
• 2          medium zucchinis, cut into large chunks
• 2          medium bell peppers (any color), cut into large chunks
• 2          red onions, cut into large chunks
• 1          cup cherry tomatoes
• 10-12   ounces cooked shrimp, peeled, deveined, tails on
• olive oil
• sea salt, to taste
• 1          lemon, juice only

1. In bowl, soak skewer sticks in water at least 10 minutes to prevent burning on grill). Preheat grill to medium-high heat.
2. Build skewers by alternating zucchinis, bell peppers, onions, tomatoes and shrimp, pushing ingredients closely together on each skewer. Brush each with olive oil and sprinkle with sea salt, to taste.
3. Cook skewers about 9 minutes, rotating every 3 minutes until veggies and shrimp are seared but not overcooked. Remove and place on large platter.
4. Drizzle with lemon juice and serve.

Seared Salmon with Mediterranean Salsa

Recipe courtesy of Annessa Chumbley, RDN, on behalf of the Seafood Nutrition Partnership Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4-6

• 2          tablespoons olive oil
• 4-6       salmon filets (each about 1-inch thick)
• sea salt, to taste
• 1          can chickpeas, drained and rinsed
• 1          can quartered or chopped artichoke hearts, drained
• 1          cup diced cucumber
• 1          cup diced cherry tomatoes
• 1/3       cup diced red onion
• 1/2       cup crumbled feta cheese
• 1          handful fresh spinach, chopped
• balsamic glaze

1. In skillet over medium-high heat, heat olive oil. Sear salmon filets 4 minutes. Sprinkle tops of each salmon filet with sea salt, to taste. Flip and cook 4 minutes until barely done. Remove to serving platter.
2. In medium bowl, make salsa by gently folding together chickpeas, artichoke hearts, cucumber, tomatoes, red onion, feta and spinach. Sprinkle with sea salt, to taste. Drizzle with balsamic glaze and spoon salsa over each salmon filet.
3. Refrigerate leftover salsa.

Source: Seafood Nutrition Partnership

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

• 4          ounces salmon
• 2          tablespoons paprika, divided
• salt, to taste
• pepper, to taste
• 15        ounces chickpeas
• 2          tablespoons olive oil
• 2          ounces Fresh Express Sweet Butter Lettuce
• 1          cup red quinoa, cooked
• 6          ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons Litehouse Homestyle Ranch Dressing

1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

• 10        ounces NatureSweet Cherubs Tomatoes
• 2          tablespoons olive oil, divided
• 2          ounces Fresh Express Baby Spinach
• 1          egg
• 2          bacon strips, halved
• 1          cup quinoa, cooked
• 1/2       avocado, sliced
• 2          tablespoons Litehouse Jalapeno Ranch Dressing

1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

(Culinary.net) Make your next family meal quick and tasty with a recipe that calls for common ingredients and simple preparation. These Southwest Salmon Patties are ideal for putting on the table on those busy weeknights, bringing the family together despite hectic schedules.

Find more family meal inspiration at Culinary.net.

Watch video to see how to make this recipe!

Southwest Salmon Patties

Serves: 4

• 1/2       cup mayonnaise
• 1/4       cup sour cream
• 1          teaspoon grated lime zest
• 4          teaspoons lime juice
• 3          tablespoons fresh cilantro, chopped
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1 1/2    cups panko breadcrumbs, divided
• 1          pound skinless, boneless salmon filets, chopped
• 4          ounces whole green chiles, drained and chopped
• 2          scallions, thinly sliced
• 1/2       cup vegetable oil

1. In medium bowl, whisk mayonnaise, sour cream, lime zest, lime juice and cilantro.
2. In large bowl, combine salt, pepper, 3/4 cup breadcrumbs, salmon, chiles, scallions and 3 tablespoons mayonnaise mixture. Form salmon mixture into four patties. Cover patties with remaining breadcrumbs.
3. In skillet, heat oil. Add breaded patties and cook until golden brown, about 3 minutes on each side.
4. Serve with remaining mayonnaise mixture.

Resolve to make nutritious eating a priority

(Family Features) Discovering a better version of yourself is all about striking balance. That’s especially true when it comes to making smarter food choices that you can maintain over time.

A sustainable, long-term healthy eating approach, such as the Atkins low-carb lifestyle, emphasizes variety and balance. Start planning a low-carb menu filled with high-fiber carbohydrates, optimal protein and healthy fats with these tips from Colette Heimowitz, vice president of nutrition and education for Atkins.

Fill up with fiber-rich foods. Foods like vegetables, nuts, seeds, low-glycemic fruit (like berries) 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 insulin spikes that encourage your body to produce and store body fat. Try to eat between 25-35 grams of fiber a day.

Reduce inflammation. A low-carb approach eliminates refined and processed foods and sugars that can cause inflammation. Focus on foods that decrease inflammation, such as colorful low-glycemic vegetables, low-sugar fruits, protein and healthy fats such as olive oil. The ground turmeric in this Golden Milk recipe offers an easy way to fight inflammation without sacrificing flavor.

Kickstart your morning. Start your day with a protein-packed choice such as these Chocolate Banana Protein Overnight Oats. You’ll get the omega-3 fatty acids and antioxidants from the chia seeds along with protein and healthy fats to keep you energized while avoiding high-sugar breakfast alternatives.

Find more low-carb recipes at Atkins.com

Satisfying, Low-Sugar Swaps

Eating on the go can easily cause you to grab a high-sugar option, but there are simple swaps to keep your blood sugar levels steady throughout the day. Satisfy your hunger with an option like the Atkins Chocolate Peanut Butter Bar. Made with sweet chocolate and rich, creamy peanut butter, this bar offers 16 grams of protein, 12 grams of fiber and only 2 grams of sugar to satisfy your hunger without the guilt.

Find more recipes like these for Salmon and Asparagus Sheet Pan or Spicy Crispy Chickpeas and ideas for a balanced, low-carb approach to eating well at Atkins.com.

Salmon and Asparagus Sheet Pan

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2
Net carbs: 4.41

• 1          bunch thin spear asparagus
• 1          tablespoon, plus 1/4 teaspoon, extra-virgin olive oil
• 1/8       teaspoon salt, divided
• 2          salmon fillets (4 ounces each), no more than 3/4-inch thick
• 1          pinch black pepper
• 3          tablespoons olive oil-based mayonnaise
• 1          tablespoon lemon juice
• 1          teaspoon Dijon mustard
• 1/4       teaspoon minced or pressed garlic
• 1 tablespoon grated Parmesan cheese

1. Heat oven to 425° F.
2. Wash asparagus and remove woody ends. Place on rimmed baking sheet and toss with 1 tablespoon olive oil and pinch of salt. Arrange in single layer, leaving space for salmon. Place salmon skin-side down on sheet. Brush with remaining olive oil and season with remaining salt and pepper. Place in oven and bake 12 minutes.
3. In small bowl, combine mayonnaise, lemon juice, mustard and garlic.
4. Remove sheet pan from oven, sprinkle asparagus spears with cheese and cook 3 minutes, or until fish reaches 145° F and asparagus spears are tender and beginning to brown on tips.
5. Plate one fillet and half the asparagus, drizzle each plate with about 2 tablespoons mayonnaise sauce and serve.

Spicy Crispy Chickpeas

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 8
Net carbs: 8.3

• 1          can (15 1/2 ounces) chickpeas
• 1          tablespoon ghee (or clarified butter), melted
• 3/4       teaspoon salt
• 1/2       teaspoon garlic powder
• 1/4       teaspoon chili powder
• 1/4       teaspoon chipotle chili powder

1. Heat air fryer to 390° F 3 minutes.
2. Using fine mesh sieve, drain and rinse chickpeas. Use towel to gently pat chickpeas dry, removing skins. In small bowl, toss chickpeas with ghee and salt.
3. Cook in single layer in air fryer 6 minutes. Pause and shake bowl; cook 6 minutes. Pause and shake bowl; cook 3 minutes.
4. In separate small bowl, sprinkle chickpeas with spices and toss to evenly coat. Chickpeas can be stored in open container at room temperature up to 3 days.

Golden Milk

Prep time: 8 minutes
Cook time: 7 minutes
Servings: 3
Net carbs: 3

• 1          cup canned unsweetened coconut milk
• 1          cup plain unsweetened almond milk
• 1          cup water
• 1          tablespoon coconut oil
• 1 1/2    teaspoons ground turmeric
• 1/4       teaspoon ground cinnamon
• 1/4       teaspoon ground ginger
• 1/8       teaspoon ground black pepper
• 10        drops liquid stevia extract

1. In small pan, whisk coconut milk, almond milk, water, coconut oil, turmeric, cinnamon, ginger and pepper. Warm over medium heat until hot but not simmering, about 7 minutes. Remove from heat, whisk in sweetener and serve.

Chocolate Banana Protein Overnight Oats

Prep time: 5 minutes
Chill time: 3 hours
Servings: 2
Net carbs: 6.84

• 1          Atkins Chocolate Banana Shake
• 2          tablespoons rolled oats
• 2          tablespoons chia seeds
• 2          tablespoons hemp hearts
• 2          tablespoons unsweetened coconut shreds
• 2          tablespoons sliced almonds
• fruit, such as sliced bananas or berries (optional)

1. In jar with tight-fitting lid, combine shake, rolled oats, chia seeds, hemp hearts, coconut and almonds. Cover and refrigerate at least 3 hours or overnight.
2. Top with fruit, if desired.

Photos courtesy of Getty Images (Salmon and Asparagus Sheet Pan, Spicy Crispy Chickpeas, Golden Milk, Chocolate Banana Protein Overnight Oats)

Source: Atkins

(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 1/2       cup pine nuts
• 2          tablespoons olive oil, divided
• 1          shallot, finely chopped (about 3 tablespoons)
• 1/2       medium fennel bulb, cored and finely chopped
• 3          tablespoons drained capers
• 1 1/2    teaspoons fresh orange zest
• 2          tablespoons thinly sliced fresh basil
• 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
• 4          skin-on salmon fillets (6-7 ounces each)
• 1/4       teaspoon ground black pepper

1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

• Anolon Advanced Home 12-inch nonstick skillet
• 2          tablespoons extra-virgin olive oil
• 1/4       cup yellow onions, minced
• 3          cloves garlic, thinly sliced
• 1 1/2    pounds green beans, ends trimmed
• 3          large ripe tomatoes, peeled, seeded and chopped
• salt, to taste
• freshly ground black pepper, to taste

1. In nonstick skillet over medium heat, warm olive oil.
2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

• Anolon Advanced Home 10-inch nonstick skillet
• 6          tablespoons butter
• 1/2       cup, plus 2 teaspoons, sugar, divided
• 1/2       teaspoon ground cinnamon or apple pie spice
• 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
• 1          refrigerated pie crust
• 2          teaspoons cream

1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
2. Heat oven to 350° F.
3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

Delicious seasonal dishes for a happy holiday

(Family Features) By incorporating versatile ingredients into your holiday cooking, you can make a vast array of tasty seasonal goodies.

For example, California grapes are abundant throughout the holiday season and add taste and visual appeal to dishes of all kinds, such as Seared Salmon with Spinach and Grapes, Grape Caprese Salad Hors d’ Oeuvres, Grapes in Rosé Wine Sauce and Wild Rice Stuffing with Grapes and Hazelnuts. Plus, they’re an easy, fresh, healthy snack to keep on-hand for hungry guests waiting for the meal. With their natural beauty, grapes can also be used to create tablescapes and centerpieces for festive holiday settings.

5 Tips for Healthier Holidays

With filling meals and tempting desserts at every corner, it can be difficult to keep nutrition in mind during the holidays. However, these simple tricks can help keep you stay on track, while still enjoying the best that the season has to offer.

• Eat a healthy snack, like grapes with hummus and crackers, before parties to avoid arriving hungry.
• Bring fresh fruit to potlucks and holiday parties for a crowd-pleasing, healthy offering.
• Alternate high-calorie beverages with water.
• Create a party platter that assembles an array of healthy nibbles, such as fresh grapes, nuts, sliced veggies with a healthy dip, seasoned popcorn and olives.
• Practice portion control to avoid overindulging despite the bounty of homemade dishes from loved ones.

Find holiday recipe inspiration at grapesfromcalifornia.com

Seared Salmon with Spinach and Grapes

Servings: 4

• 1          teaspoon salt
• 1          teaspoon dry mustard
• 1          teaspoon dried thyme
• 1/2       teaspoon pepper
• 4          salmon steaks or fillets (6 ounces each)
• 2          teaspoons honey
• 3          teaspoons olive oil, divided
• 1          large bunch spinach, washed and stemmed
• 1          clove garlic, minced
• 2          cups red California seedless grapes, halved
• 1/2       cup dry red wine

1. Heat oven to 325° F.
2. In small bowl, combine salt, mustard, thyme and pepper. Drizzle salmon fillets with honey and sprinkle with seasoning. Reserve any remaining seasoning.
3.  
4. In nonstick skillet or saute pan, heat 2 teaspoons olive oil. Brown both sides of salmon fillets over medium-high heat, about 4 minutes per side.
5. In baking dish, toss spinach and garlic with remaining olive oil. Place browned salmon on bed of spinach, cover loosely with aluminum foil and bake 8-10 minutes, or until salmon is just cooked through.
6. In skillet used to brown salmon, over medium-high heat saute grapes 1 minute. Add wine, bring to boil and reduce quantity by half. Season sauce to taste with remaining herb mixture.
7. Serve salmon on wilted spinach topped with grape and wine sauce.

Nutritional information per serving: 449 calories; 36 g protein; 20 g carbohydrates; 23 g fat; 45% calories from fat; 4.3 g saturated fat; 9% calories from saturated fat; 100 mg cholesterol; 730 mg sodium; 1,120 mg potassium; 1.6 g fiber.

Grape Caprese Salad Hors d’ Oeuvres

Servings: 24

• Extra-virgin olive oil
• high-quality, aged balsamic vinegar
• freshly ground black pepper
• 24        decorative bamboo skewers
• 24        red seedless California grapes
• 24        fresh basil leaves
• 24        small, fresh mozzarella balls
• sea salt

1. On serving plate or platter, drizzle olive oil and balsamic vinegar, as desired. Sprinkle with pepper.
2. To assemble skewers: On each skewer, add one red grape, one small basil leaf and one ball fresh mozzarella.
3. Lay skewers on serving platter and sprinkle with dash of sea salt.

Nutritional information per serving: 44 calories; 2.5 g protein; 1 g carbohydrates; 3 g fat; 64% calories from fat; 11 mg cholesterol; 20 mg sodium; .07 g fiber.

Grapes in Rosé Wine Sauce

Servings: 4

• 1 1/2    cups rosé wine
• 1/2       cup sugar
• 1/2       vanilla bean, split
• 1          pinch salt
• 3          cups halved red, green or black California grapes

1. In large skillet, bring wine, sugar, vanilla bean and salt to boil, stirring until sugar has dissolved. Stir in grapes and let cool.
2. Serving suggestion: Pour warm grapes over creme fraiche or vanilla ice cream.

Nutritional information per serving: 250 calories; 0 g protein; 49 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 55 mg sodium; 1 g fiber.

Wild Rice Stuffing with Grapes and Hazelnuts

Servings: 12

• 2          cans (28 fluid ounces total) low-sodium chicken broth
• 1          cup wild rice
• 4          slices bacon, diced
• 1          tablespoon butter, unsalted
• 1          large onion, diced
• 2          stalks celery, diced
• 1 1/2    cups button mushrooms, sliced
• 2          cloves fresh garlic, minced
• 1          teaspoon fresh thyme, minced
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper, ground
• 1/4       cup fresh parsley, chopped
• 1          cup hazelnuts, toasted and coarsely chopped
• 2          cups California seedless grapes, picked from stem and rinsed

1. In heavy saucepan, bring chicken broth to boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer 1 hour until rice is tender and has popped open.
2. In frying pan over medium heat, cook bacon until almost crisp, about 8-10 minutes.
3. Add butter to bacon pan then add onions, celery, mushrooms, garlic, thyme, salt and pepper. Cook over medium heat 5-7 minutes until onions are translucent.
4. Remove from heat and fold in parsley, hazelnuts and grapes.
5. Add rice with any remaining liquid to frying pan and toss well to combine.

Nutritional information per serving: 166 calories; 5.4 g protein; 21 g carbohydrates; 8 g fat; 40% calories from fat; 1.4 g saturated fat; 8% calories from saturated fat; 5 mg cholesterol; 126 mg sodium; 2.6 g fiber.

Source: California Table Grape Commission

(Family Features) With a new school year beginning, it’s important for parents to be prepared and help their children start forming good habits. For example, most children function better on a routine. They wake up every day at a certain time, they practice the same sports and eat nutritious, fresh foods that fuel their bodies.

One healthy option for kids is seafood. When kids eat at least two servings of seafood each week, as recommended by the American Academy of Pediatrics, they can receive big benefits. Fish and shellfish supply nutrients such as vitamins B and D, choline and essential omega-3 fatty acids, which are all needed for strong bones, brain development, healthy immune systems and cardiovascular systems.

In fact, research published in “Acta Paediatrica” shows an association between kids who eat fish at least once a week and better grades.

With a new routine in place, it can sometimes be hard for parents to keep up, but with fast-cooking seafood like thin fish fillets and shrimp, a healthy dinner can be ready in minutes. However, since some kids can be picky eaters, consider these tips from Joe Urban, director of food and nutrition services for Greenville County Schools, to add seafood to your family’s table.

• Start creating meals featuring seafood early in their lives, as children who are exposed to seafood at an early age may develop a fondness for the cuisine.
• Introduce them to mild varieties such as cod, pollock and haddock, then have them try other species as they become accustomed to the taste.
• Seafood can be substituted in nearly any dish that normally calls for chicken, beef, pork or other proteins. Serving seafood in familiar dishes like tacos, enchiladas, soups, salads, burgers and baked dishes can be a beneficial way for kids to eat more seafood.
• Canned seafoods like tuna and salmon make for quick, budget-friendly options when time is short, plus they can be mixed in with a variety of recipes.

For more seafood recipes and meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Hearty Salmon Skewers over Brown Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1          pound salmon, cut into 1/2-inch cubes
• kosher salt, to taste
• freshly ground pepper, to taste
• paprika, to taste
• 8          skewers
• 1/4       cup cherry tomatoes, halved
• 1          cup pineapple, cubed
• 1/2       cup canola oil
• 1          lemon
• 2          cups cooked brown rice

1. Coat salmon with kosher salt, freshly ground pepper and paprika, to taste. Slide piece of salmon onto skewer, followed by tomato and then pineapple. Repeat three times on each skewer, or until skewer is full.
2. In large skillet over medium-high heat, heat 1/2 cup canola oil 1 minute.
3. Place skewers in pan and turn every 2 minutes per side. Squeeze lemon on skewers while cooking.
4. To serve, place 1/2 cup rice on each plate and two skewers on top. Squeeze hint of lemon over each serving, if desired.

Source: Seafood Nutrition Partnership