Growing up, my dad always had a jar of sour dill pickles in the refrigerator. He enjoyed the crunch, and taste and also put more produce on his plate. The sour, briny flavors of sauerkraut, pickles and olives are great on their own and also paired with other foods and best of all, they add more produce to the plate! Sauerkraut, noodles and yogurt is a delicious and nutritious way to do a perfect produce and dairy pairing. Kalamata olives, and aged cheeses are my go-to appetizer and yogurt is used in every way every day. I had the opportunity to travel to Seoul in 2017 and ever since, have been a kimchi (Korean fermented cabbage) fan. These photos are from a kimchi festival in Seoul.

These foods provide more than great taste. They also have health benefits and are a staple in our house, We are big fans of #fermenttoaugment taste, food safety and health.

So what exactly is fermentation?

This is a process that has been around forever but is now considered to be on trend.

Fermentation occurs when microorganisms such as bacteria, mold, yeast feed on starch, sugar and other food components. The sugar in these foods is converted into acids, alcohol and carbon dioxide. Not only does this enhance flavor and change the texture of foods but also can:

• Enhance the benefits of certain nutrients- increased bioavailability of B vitamins, magnesium and zinc
• Remove/reduce antinutrients in raw foods such as phytic acid
• Improve food safety – fermentation can inhibit the growth of food borne pathogens
• Extend shelf life of foods
• Increase the amount of probiotics (good bacteria) in the gut and

diminish the presence of pathogenic (bad) bacteria

In dairy foods such as yogurt and kefir (a cultured dairy beverage) lactic acid producing bacteria feed on lactose and other sugars in milk to produce compounds that can change the flavor, texture and nutrients.  Fermented dairy foods are more digestible than nonfermented milk because the lactose (milk sugar) is broken down, making it easier to tolerate for those with lactose digestion issues. In addition, fermented dairy foods may lower risk of Type II DM, CVD, and overall mortality.

In plant-based fermented foods- fermentation may occur naturally such as in fresh kimchi, sauerkraut, and certain types of dill pickles as well as brine cured olives.

All of these foods contain microbes that are still alive when consumed and therefore confer benefits. You can buy shelf-stable pickles, kimchi, sauerkraut and olives, but the microbes are destroyed during the heating/canning process so you still get the benefits of the vegetables, but not the fermentation.

If your goal is to add more fermented foods to your diet, the label should say naturally fermented. In the refrigerator case, the presence of bubbles in the liquid

(pickles, kimchi, sauerkraut) indicate that those foods are fermented.

Perfect Pairing

• Parmesan with pickles and olives
• Kimchi with yogurt- the heat of the kimchi can be tempered by the creaminess of yogurt
• Kefir- blueberry smoothie
• Sauerkraut with potatoes and yogurt
• Kimchi, broccoli and tofu stirfry

So for improved health on your fridge shelf join the #fermentationnation.

#haveaplant with different types of produce on the plate. Reach across the produce and dairy aisles for the 1-2 punch of nutritious and delicious and get more benefits per bite with taste delights.

October signals the fall with beautiful leaves, crisp air, Halloween and of course pumpkins. My favorite color is orange not just to wear but also to eat. Pumpkin is so incredibly versatile. It can be a key component of breakfast in oatmeal, smoothies, muffins, quick breads and pancakes. Pumpkin is delicious in soups, sauces, stews, and even stuffed with rice, barley, quinoa or farro.

I love pumpkin not just for the color but also the nutritional benefits. Low in calories but high in fiber, potassium, beta-carotene, lutein and zeaxanthin for lung and eye health.

You most certainly can buy pumpkins, scoop out the pulp and use it in recipes , but for those of us who are time crunched, canned pumpkin is a fabulous option. Ready to use, just open the can and add to recipes. And if you have leftover pumpkin, freeze in ice cube trays to add nutritional benefit to soups, stews, smoothies or sauces.

Going to the pumpkin patch is always fun. Here is our little princess with some pumpkins.

And carving pumpkins to decorate is great, but why not think about adding pumpkin to your glass, bowl or plate?

Here are a few recipes to try.

PUMPKIN  OVERNIGHT OATS

Making breakfast at night means one less thing you have to do in the morning. Adding pumpkin gives you vegetables to start the day but in a sweet way. For those who are vegan, this is a great breakfast or snack option.

½ cup oats, dry
½ cup canned pumpkin
3 TBSP orange juice
½ teaspoon pumpkin pie spice
2 teaspoons maple syrup
1 TBSP dried cranberries
1 TBSP pecans, chopped

Mix together oats, pumpkin, orange juice, spice and maple syrup.

Place in the  refrigerator in a covered container and let sit overnight or for a few hours. When ready to eat, top with cranberries and pecans.

YIELD: 1 serving

PUMPKIN AND CANNELLINI BEAN SOUP

1 TBSP olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon grated gingerroot
4 cups chicken broth
1 15 oz can pumpkin puree ( not pumpkin pie filling)
1 15 ounce can cannellini beans, rinsed and drained
1/2 tsp salt
¼ tsp pepper
1 bay leaf
½ tsp curry powder
½ tsp cumin
½ tsp Italian seasoning
raw pumpkin seeds

In a small pan, heat the oil and lightly brown the onions, garlic and gingerroot.

In a large saucepan, add the broth, pumpkin, beans, spices, onion, garlic and gingerroot.

Sinner about 8-10 minutes.

Add to a blender in small batches to blend well

When ready to serve, sprinkle soup with pumpkin seeds

YIELD: 6 servings

PER SERVING
Calories: 108
Carbohydrate (g): 18
Fiber (g): 3.35
Sugars (g):4.9
Fat (g):2.8
Protein (g):5
Potassium (mg): 288

PUMPKIN AND PRUNE MUFFINS ( PLUMKINS)

1 can ( 15 ounces) pumpkin
4 eggs
¾ cup + 1 TBSP sugar
3 cups whole wheat flour
1/3 cup canola oil
½ cup coarsely chopped walnuts
2/3 cup plum puree *
½ cup dried plum bits
1 tsp vanilla
2 tsp baking soda
1 tsp orange peel
½ tsp baking powder
½ tsp salt
1-1/2 tsp pumpkin pie spice

Heat oven to 350 degrees.

Mix together pumpkin, plum puree, sugar, oil, vanilla, orange peel and eggs in a large bowl. Mix in the remaining ingredients.

Place paper muffin cups in muffin tins. Fill 2/3 of the way with the batter.  Bake 12-15  minutes or until a toothpick inserted in the center comes out clean.

• To make prune puree- blend 1 -1/3 cups prunes with 6 TBSP hot water. Puree until smooth.

Yield : 42 muffins

Per muffin:
Calories: 105
Total Fat: 3.3 gm
Total Carbohydrate: 16 gm
Dietary Fiber: 2.1 gm
Sugar: 7.2  gm
Protein1.5 gm

This is the time of year to be awash in squash. Stuff it, roast it, blend it, bake with it. An easy and delicious way to add veggies every day. @fruitsandveggies  #haveaplant

Inspired by 2 recent trips to the Central Valley in California , I am sharing a  recipe that combines pantry staples in a delicious and nutritious way to help you boost your produce and add some pow to the palate. The stars of this dish are canned tomatoes and prunes for year round enjoyment with haste , no waste and fabulous taste. I have taken the mole and elevated it by adding more produce (prunes) resulting in a fruit and vegetable sauce/dip that both meat eaters and vegetarians will love. September is National Fruit & Veggies month ™  and time to score with one more when it comes to adding produce to the plate,. This dish contributes to your produce intake with flavor to savor. And the good news is that extra can be frozen in ice cube trays. Mole, hooray! #haveaplantpledge @fruitsandveggies #haveaplant #producetoperform

CALIFORNIA INSPIRED MOLE

1 TBSP olive oil
1/2 cup chopped yellow onion
1 clove garlic, minced
1 15 oz can diced fire roasted tomatoes, not drained
1 TBSP diced green chilies, canned
12 pitted prunes, sliced in half
1 TBSP unsweetened cocoa powder
¼ teaspoon cinnamon
dash of cloves
dash of cumin
2 TBSP orange juice
1/2 teaspoon salt or to taste
1/4 teaspoon chipotle powder

Saute onion and garlic in oil until golden brown then add tomatoes, prunes, orange juice, cocoa powder and spices.. Cook on medium heat for 4-5 minutes. Transfer to a blender or food processor and puree until smooth.

Serve over chicken, pork, turkey or tofu or use as a dipping sauce with raw vegetables or to spread on a tortilla with meat and/or beans and avocado.

YIELD: 2 cups ( 4 , ½ cup servings)

NUTRITION INFORMATION PER SERVING

Calories: 112
Fat: 3.6 grams
Carbohydrate: 18.7 grams
Fiber: 2.75 grams
Sugar: 8.95  grams
Protein: 1.6 grams

As a registered dietitian and board certified specialist in sports dietetics I am all about helping my clients optimize their health within their calorie cap, salary cap and hourly cap. With busy lives and endless items on the to do list, many feel time challenged, money pinched and lack the knowledge or desire to spend countless hours in shopping or food preparation. As a PBH Fruit and Vegetable Ambassador in Action I want to help to close the gap between recommendations and reality. As only I in 10 is eating enough produce every day – it is time to spread the words that must be heard. #haveaplant

Let’s broadcast and reinforce the message that all produce can have a place on the plate. Fresh is fine, but availability, seasonality and palatability can diversify one’s produce portfolio. This past week I had the opportunity to do a tour of farms and canneries- and follow the journey from field to sealed. So why am I a #canfan? Canned produce provides great taste, with haste and zero waste.

Here are some highlights and insights into why canned produce should be part of a #healthyshelfie

Hard hats and hairnets were on display as we spent the day touring the plant in Oroville, CA where fruit such as peaches and pears are packed alone or mixed with other fruit for fruit cocktail.

Reach for a peach!

Peaches are picked at point of ripeness and transported to the plant within a few hours. Fruit is removed from the bins, washed and then sized. Peaches are then pitted and checked for quality. Peaches and pears are then cut into various sizes and placed into different sized cans or cold full fruit bowl lines. Once in the can or fruit bowl, they are cooked and sealed to retain the nutrients, the flavor and food safety.

I was surprised to find out some facts about canned peach compared to fresh: They are-
Higher in vitamin C
Higher in folate
Higher in antioxidants
Comparable in Vitamin E

For those of you who have canned at home, or have relatives who canned foods, the plant
uses the same techniques: You start with the fruit or vegetables and then:
Wash
Peel
Core
Slice
Trim
Chop
Fill can with food, liquid, seasoning if part of the recipe
Seal
Heat
Cool

Filled, Sealed, Delivered, their yours!

These are beauties from the peach orchard that look absolutely gorgeous and taste fabulous on a summer day in California. But in Western Pennsylvania where I live, fresh peaches will not be available most of the year. So what can you do?

Many of us are working longer, needing to make our income go further yet trying to keep ourselves as healthy as we can. That often means needing to make a choice between going to the gym, or preparing a meal. Although we may feel time pressed and income –stretched, the good news is that we don’t have to feel guilty if we are not making or consuming regular meals. A survey from the Hartman group found that mealtimes are no longer the backbone of a daily eating plan.

More than half of Americans eating occasions are snacks and 91% of us snack multiple times a day.. So if snacking is the new meal, why have we turned to the shelf rather than the plate?

WHAT ROLE DO SNACKS SERVE?
Snacks are important as form of fuel, as a way to optimize our eating or address health issues and also for enjoyment.

FUEL
Snacks can provide an energy boost and help tide us over until the next eating occasion. Since snacks can help with energy, we may find ourselves less likely to skip a workout. Because snacks can also be in liquid form such as a smoothie- they can be an opportunity for hydration. Snacks don’t just alleviate hunger but they can also boost our concentration so we can be more productive during the day. The go-to food and beverage components to provide fuel are; water, whole grains, protein, fiber, fat, and probiotics as well as seeking out foods with less sugar.

EATING OPTIMIZATION
For certain diseases, smaller more frequent eating occasions may be beneficial so snacks can be a great way to provide and distribute nutrients throughout the day.. Snacking can alleviate the stress of a busy day. A strategically timed snack can help us to prepare or repair from a workout. In addition for those watching weight, a snack can be portion controlled to make it easier to stay within a calorie cap. Snacks chosen to optimize eating may include: beverages or foods with caffeine, protein, fiber, healthy fats, vitamins, a lower sugar content, minerals and phyto(plant) nutrients.

ENJOYMENT
There are times when we want to eat for comfort, or reward , to satisfy a craving or for indulgence. We want great taste, flavors, interesting textures,, and excitement. Most of us would not sit down to a pouch for a meal, but the idea of squeezing is cool and fun in a snacking occasion. Who would have dreamed that kale is a popular snack chip? And for those who have not grown up with beans on the plate, a small sized hummus with carrots or pretzels, or roasted , flavored beans are increasing in popularity. We don’t have to sacrifice flavor and taste to optimize health.

THE APPEAL OF SNACKS
When we hear the word snack we think flexible, fun and easy.

FLEXIBILITY
We can fit in snacks whenever we want. Snacks are portable, shelf stable and suited to on the go lifestyles. Whereas a meal is typically composed of a protein of some kind, grain and vegetable- snack choices can be much more varied in texture, flavor, look and form. For instance, a bar could contain fruits, vegetables, nuts and grains in a convenient , portable form that we can eat on our feet-whereas a salad which could contain the same ingredients requires prepping or ordering out, a utensil and the need to sit and eat.

FUN
Snacks are an opportunity to try something new. Flavor profiles, texture and form as well as packaging make foods fun. Snacking can be a reward as well as comfort and also a source of pleasure. Eating a salad doesn’t seem fun, but having a smoothie with veggies or trying veggie chips helps us boost our produce intake in an enjoyable way.

EASE
Snacks do not require preparation and they do not have to be planned. If we felt guilty about feeling the need to choose between a workout and meal preparation, snacking can alleviate the guilt by providing nourishment within seconds. And the good news is that there are so many healthier options for snacking.
We can choose from
Nuts and seeds or spread made from nuts or seeds
Fruit in a fresh, dried, and freeze dried form
Vegetables such as baby carrots, kale, carrot or beet chips, pickles, roasted soybeans, broadbeans, lentils and chick peas
Bean based dips and chips
Yogurt based smoothies
Fruit and nut bars
Snack “kits” with cheese, fruit, nuts or meat, cheese, crackers

HOW DO YOUR SNACKS STACK UP?
Snacks can be a replacement for not a complement to meals, but in order to get the most out of your snacks do have a snacking checklist:
Do some of your snacks contain produce?
Do all of your snacks contain protein?
Do you have fluids with or as your snacks?
Do your snacking occasions make you feel satisfied?
Are you snacking throughout the day or uploading your eating?
Do you enjoy what you are snacking on?

Make your snacks work for you.

Here we are again, at the end of the year, ready for some feasting, friendship and fun. Yet if visions of sugar plums make you feel guilty, you may deprive yourself rather than thrive over this holiday season.

Let’s take a look back and do a recap of the diets and eating trends of the year and hopefully I will offer you some strategies that make you cheer not tear.

Too many quacks, disputing the facts
Added fear to what we eat
Cleanses are cool, enhanced waters rule
Plant based substitutes for meat

Juicing is hot, food waste is not
Vegetables now swap for grains
Plants in our pour, snacks that do more
And foods that MIND our brain

Prebiotics, probiotics, fermentation’s in
Avocado, vegan, keto
Foods we choose are more than macros

Let’s not food fight, enjoy every bite
And take the time to chew
There’s room on the plate for food that tastes great
For a happy, healthy you

There is a lot of food bullying , shaming and guilt encompassing everything from gluten, GMO, sugar, dairy and meat. And while many of us intentionally eliminate foods from our plate there are too many people who are in great need because they do not have enough to eat.

In addition to the confusion on the plate there are too many so called nutrition experts weighing in with evidence based on the listserv not the literature. This results in unnecessary food avoidance and phobia based on opinion rather than fact.

We are all entitled to eat within our salary cap, our calorie cap and be nourished with foods we enjoy, based upon our food preferences, medical needs and culinary ability. We don’t need hydrogenated or alkaline waters. Our bodies are very good at eliminating toxins without the help of a cleanse.

For those who choose to be meat-less, that does not mean protein deficient. There are many palatable and affordable plant based meat alternatives that can be eaten alone or used as a base for chili, tacos, meatballs and soups. Rather than cut out grains, we can cut down and at the same time, ramp up our produce intake through the versatile and flavorful vegetable based rice and noodles, as well as cauliflower pizza crusts.

Eating fruit and vegetables provides the chew and versatility that we don’t get through juicing. If you opt for a non dairy milk alternative, do be selective with your pour to ensure that you are getting more nutritionally.

We all know that it is important to take care of our heart, mind our waist and move our body, but we should pay as much attention to our brain and incorporate foods such as fatty fish, berries, olive oil, nuts, beans and whole grains.

Taking good care of our gut is more than planks and crunches but also consuming food sources of prebiotics, probiotics and fermented products. Add yogurt, kefir, pickles, sauerkraut, kimchi and even kombucha to your diet to support a healthy gut.

It’s ok to try a food trend but the focus should be more on what you do rather than don’t eat. If you like animal protein, a vegan diet may be wise. If you enjoy carbs, the keto diet may not be one to try. Avocados are great but they are not the only type of fat that has to go on your toast, bowl or plate.

Enough with body bashing, and food trashing. Let’s make peace with our plate, let’s enjoy foods that taste great and let’s make this a season to celebrate. Create an enabled table with people you love, foods that excite and memories that delight.

Happy Holidays!

Yes, it’s that time of the year- A new start, a new you, new habits, out with the indulgences and in with the plan. Sounds great, healthy, positive- a clean slate and a better plate, but before you delete, I want you to think a little about what you choose to eat.

We all know that there are many different reasons we choose the foods we do. Familiarity, comfort, affordability, preference, and ease can sway our food choices no in January as well as December. So when we try to overlay a list of “rules” to get on a better eating path, our underlying habits and food selections may be an obstacle.

So where does that leave us? Should we not try to make different food choices, change portions, eat more mindfully- of course that is fine, but why do we feel we have to choose one over the other. Can you have your cake and eat it too? Must cauliflower always be the substitute for rice or potatoes? Is sugar a bust and keto a must?

You may have heard term intuitive eating which is a non-diet approach where you learn to pay attention to what you want, what you need, what you are hungry for, how much you need to eat, how you feel when you eat , gauging hunger and fullness without the need to count calories, fat, carbohydrate, or protein. If is a great approach if it works for you but some people need a road map or plan to follow until they learn how to listen to their body. I would call this into-itive eating. We all need to find our buy in to be able to try out a plan.

So let me propose a different way to approach eating: What could into-itive eating look like?

Familiarity-

We are all creatures of habit when it comes to food choices. Yet we also hear about recommendations for variety as part of a healthy diet. Whether your circle of food revolves around 10 or 100 choices so a plate evaluation:
Is there some type of protein on the plate? Chicken, eggs, beef, pork, fish, shellfish, tofu, veggie burger or beans?
Is there some type of “carb on the plate?- bread, rice, potato, pasta, corn, tortilla, quinoa, cereal?
Is there some produce on the plate? Fruit, salad, raw vegetables, cooked vegetables, vegetable soup?
Is there some fat on the plate? Nuts, nut butter, avocado, oil. Salad dressing

Your breakfast could be
Oatmeal made with milk with a sliced banana and peanut butter
Lunch could be a turkey, avocado wrap with an apple
Dinner could be a piece of broiled salmon, sautéed broccoli and rice

10 items not too fancy, checks all the boxes!

Comfort

Work, relationships, exercise can sometimes be uncomfortable. Food is supposed to provide not only sustenance and substance but also enjoyment. A plain piece of boiled chicken with a few steamed green beans does not look or feel comfortable. A low-carb meal before exercise may leave you too fatigued to get the most out of your workout. When we are feeling down, a bowl of soup feels a lot better than a bowl of kale. Comfort food does not have to sabotage healthy eating. Sit down, de-stress, relax, take your time to nourish with foods that look, smell and taste appealing to you.

Affordability

An eating plan that is financially unattainable is not sustainable. Making an investment in your health means you also have to eat within your salary cap. As you consider your food choices, think about food cost, and how those foods fit into your budget. If you buy a lot of food and end up throwing it away, that is money down the drain. Certain grocery store items and specialty items are pricier than others. The goal is not be plate poor. Draft a food budget to determine how much you are willing to spend on what you eat.

Preference

As you think about your food choices, consider the texture, temperature and flavor profile. Some of you may be into spicy, crunchy, savory foods while others prefer less seasoned items. There is not right or wrong, but if your meal choices or the “diet” recommendations are primarily composed of foods you don’t like, you will not be likely to follow the plan long term. Your taste buds need to be part of the selection process. Think about foods you normally gravitate towards to help you identify your preferences.

Ease

Even though eating is something we have to do, many of us don’t want to worry about the shopping, preparation and clean up. Your into-itive eating plan may be convenience, grab and go, frozen meals or smoothies. Can you still nourish your body well even if you don’t like to cook?
Grocery stores sell prepared foods, many restaurants offer the ability to customize offerings and portions.

Strategize, individualize and personalize your eating to get into-it to be more likely to do it and stick with it in 2019.

I am a Pittsburgh girl and pierogis and if you live in this city, you love pierogies. Hey, we are the only MLB team that has pierogis that run the bases! So to gear up for National Pierogi day on October 8^th, why not try some of Mrs. T’s pierogi recipes.

I prepared the following three recipes and I have to say they were a home run, touchdown and GOALLLLL!

The first is Buffalo Pierogies. Sure, everyone loves Buffalo wings, but they are often deep fried and very high in saturated fat. So, why not prepare Pierogies with the same flavor?

Here you go

BUFFALO MINI PIEROGIES

1 box Mini Four cheese medley Mrs. T’s pierogies
non stick cooking spray
½ stick butter, melted
½ cup Buffalo wing sauce
½ teaspoon chili powder

Mix 1 cup plain Greek yogurt with ½ packet ranch dressing dip mix and add in 1 TBSP blue cheese crumbles

DIRECTIONS:

Preheat oven to 400 degrees. Combine melted butter, Buffalo wing sauce, and chili powder and toss with pierogies.

Coat a baking sheet with non-stick cooking spray and spread pierogies evenly on the baking sheet.

Bake for 16-18 minutes, or until pierogies are browned, For best results, turn over halfway through baking.

Serve with dip and carrot and celery sticks for 1 stop shopping: carbs, protein and produce on your plate!

YIELD: 5 servings

Instead of the same old pizza, how about a new twist? Pierogies as the base topped with your favorite pizza toppings. The new Five Cheese Pizza pierogies provide a flavor to savor. I love that this recipe is so easy, so tasty not heavy and not greasy!

PIEROGY PIZZA

1 16 oz box Mrs T’s Five Cheese Pizza  pierogies
½ cup pizza sauce
¼ cup sliced turkey pepperoni
½ cup shredded mozzarella
Chopped green peppers, mushrooms. Sliced olives, and onions.

DIRECTIONS:

Boil pierogies as directed on the box. Drain. Preheat oven to 400 degrees. Grease a 10-12 inch pizza pan. Arrange 2 pierogies in the center of the pizza pan, with straight slides slightly overlapping. Arrange the remaining pierogies around the center pierogies in a concentric circle, slightly overlapping, pressing pierogies together to form a complete circl.e

Spread pizza sauce over the pierogies to cover. Top with peppers, onions, mushrooms, sliced olives and turkey pepperoni. Sprinkle with cheese. Bake 12-15 minutes or until cheese is melted and pieorgies are heated through. Cut into wedges to serve.

YIELD: 4 servings

Certainly pierogies sautéed in butter are just heavenly, but if you are looking to lighten up without sacrificing taste, this recipe is for you.

OVEN BAKED PIEROGIES

1 box Mini Four cheese medley pierogies
2 cups plain breadcrumbs
1 TBSP dried parsley
1 TBSP dried basil
2 teaspoon garlic powder
1 TBSP paprika
salt and pepper to taste
3 eggs, beaten
non stick cooking spray
Marinara sauce and ranch dressing.

DIRECTIONS

Preheat ovent to 425 degrees. Grease a cookie sheet with non stick cooking spray. Set aside.

In a large bowl, combine breadcrumbs, parsley, basil, garlic powder, paprika, salt and pepper. In another bowl, beat the eggs.

One by one, coat each pierogi with egg, and then in the breadcrumbs. Make sure they are fully coated. Lay pierogies flat on the greased baking sheet.

Bake for 15 minutes or until golden brown.

Serve with marinara sauce and a light Ranch dip made with plain Greek yogurt and ranch dressing dip mix.

YIELD: 5 servings

If you are a football fan, you know that sometimes your team makes you cheer or end up in tears. But you can always score with your pour. POM wonderful delivers the perfect combo of sweet and tart as well as health benefits, to give your body a smart start. Pomegranates are high in antioxidants to help fight off disease and keep the body healthy. Pomegranate juice is a good source of potassium, a mineral that most of us fall short on every day. Plus there is no added sugar making POM Wonderful a better choice than sugar sweetened beverages.

POM SPRITZERS

Fill a glass halfway with POM Wonderful’s 100% pomegranate juice and then fill the rest of the way with a lime or orange seltzer water. Squeeze in a little fresh lime or orange and enjoy. Cheers!

IF BBQ is on your menu, try these chicken  sliders that use POM Wonderful 100% Pomegranate juice in the marinade.

SOUTHWESTERN POM WONDERFUL PULLED CHICKEN SANDWICH

½ cup POM Wonderful 100% Pomegranate juice
2 teaspoons canola oil
6 boneless, skinless chicken thighs
1 medium onion, sliced thinly
1 tsp chili powder
¾ tsp salt or sea salt
¾ tsp black pepper, freshly ground if desired
4 whole grain sandwich rolls
1 cup coleslaw mix
¼ cup fresh cilantro sprigs

DIRECTIONS:

Heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and sauté until both are golden brown, about 8 minutes. Add the pomegranate juice, chili powder, salt, and pepper, cover and cook over medium heat until the chicken is well-done, about 10 minutes. Remove pan from the heat.

Transfer the chicken to a cutting board and slice thinly. Return the chicken to the pan and cook with the onion and juices for another 3 minutes until the juice is absorbed.

Place a spoonful of chicken on ½ of the bun, top with coleslaw mix and cilantro.

YIELD: 4 servings

Oh what a wonderful morning, afternoon or evening when Wonderful Pistachios are in the house. Full of healthy mono and polyunsaturated fats as well as protein and fiber make them a nutrition powerhouse that deliver on health and flavor. Plus., they make keep you fuller longer than other snacks and 49 pistachios is a nice serving size. As an added bonus pistachios in the shell mean you have to work harder to crack your snack!

I love them as they are, But also in recipes. Here are two recipes with pistachios, a pesto and hummus.

PISTACHIO PESTO PASTA SALAD

Pistachios replace the pine nuts and the lemon adds a lovely flavor to this delicious dish.

INGREDIENTS

1/8 cup Wonderful Pistachios,. shelled
2 cups basil leaves
2 garlic cloves, minced
1 teaspoon lemon juice
1/8 tsp grated lemon peel
¼ cup grated Parmesan cheese
¼ cup extra virgin olive oil
Salt to taste

DIRECTIONS:

Add Wonderful pistachios. Basil, garlic, lemon juice, zest and Parmesan cheese to a food processor. Pulse until the nuts are finely chopped.

Stream olive oil through the food chute and puree until smooth.

Boil 4 quarts of water and add a box of pasta shells. Cook until done. Drain and toss with ¾ of the pesto. Add sliced grape tomatoes and mozzarella pearls.

YIELD: 8 servings

PISTACHIO HUMMUS

Instead of the tahini, ground pistachios add a lovely nutty flavor to hummus.

INGREDIENTS

2, 15 ounce cans of garbanzo beans, drain half of the liquid and use the rest
3 TBSP pistachios, shelled
1 TBSP extra virgin olive oil
2 cloves garlic, minced
1/3 cup lemon juice
½ tsp salt
¼ tsp paprika
¼ tsp black pepper
1/8 tsp cayenne pepper

DIRECTIONS

In a food processor, blend together the pistachios and olive oil until smooth, add garbanzo beans with half of the liquid and the garlic. Add lemon juice, salt, pepper, paprika and cayenne. Blend until smooth.

Serve with cut up vegetables

YIELD: 8 servings