Busy days call for simple - yet delicious - dinners! This Peach Burrata Caprese Salad is a perfect side dish for dinner. Plus you don’t even have to turn on the oven.
If you haven’t had burrata before, it’s definitely worth a try! Burrata is cheese that has an outer layer of solid mozzarella and the inside the inside is filled with cream. It has a rich creamy flavor and is perfect with a fresh flavors like peach and tomato - or even a traditional caprese salad. Typically burrata is about 2 - 4 oz in size and will serve 2 - 4 people because it is so rich, a little goes a long way. Look for burrata in the cheese section of your grocery store.
This salad is simple to make, you need: fresh peaches, cherry tomatoes or your other favorite type of tomatoes to slice, burrata, fresh basil, and balsamic glaze. Slice the peaches and tomatoes. On a serving plate arrange the peaches and tomatoes around the plate. Top with torn basil leaves and place the burrata in the center. Then before serving, finish with a drizzle of balsamic glaze.
Peach Burrata Caprese Salad
2 fresh peaches
1 cup cherry tomatoes or 1 large tomato
1/4 cup fresh basil leaves, torn or chopped
1 piece of burrata cheese
1. Slice peaches and tomatoes. Arrange on serving platter.
2. Top with torn basil leaves. Place burrata in center of serving plate. If you are going to wait to serve this, cover and refrigerate until serving.
3. Immediately before serving, finish with drizzle of balsamic glaze.
These delicious muffins deliver 5 grams of protein each - plus 2 grams of fiber! The fiber and protein boost comes from the lentils incorporated in the muffins. Check out this recipe and to learn more on how lentils can benefit your health - listen to a recent radio interview registered dietitian, Molly Morgan, click here.
Chia Cherry Lentil Muffins
Yield 16 Muffins
1 1/2 cups (370 mL) lentils, cooked
1/2 cup (120 mL) 100% orange juice
2 cups (475 mL) white wheat pastry flour
1 teaspoon (5 mL) salt
2 tablespoons (30 mL) chia seeds
1/2 cup (120 mL) sugar
1/2 cup (120 mL) vegetable or canola oil
1/2 cup (120 mL) vanilla yogurt
1 cup (250 mL) dried tart cherries
1. Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare 16 muffin tins with paper liners or non-stick cooking spray.
2. Combine the cooked lentils and orange juice in a food processor until the lentils are pureed.
3. In a large mixing bowl combine the pureed lentils, white wheat pastry flour and salt. Stir to combine.
4. Then add chia seeds, sugar, vegetable oil, vanilla yogurt, and eggs. Stir to combine. Then add-in the dried cherries and stir to combine.
6. Pour 1/3 of the muffin mixture in each of the muffin tins. Bake for 20 - 25 minutes, or until a toothpick comes out clean.
7. Cool the muffins on a cooling rack.
Nutrition Facts (per muffin): 210 calories, 8 grams fat, 1 gram saturated fat, 0 grams trans fat, 25 milligrams cholesterol, 160 milligrams sodium, 32 grams carbohydrates, 2 grams fiber, 15 grams sugar, 5 grams protein
Tired of the same old lunches? Here are some nutrient-rich ideas and product tips to switch up lunches either for yourself or the little ones in your life! Happy lunch packing!
Crunch + Protein
When you are looking to add something crunchy to a lunch, rethink-it and add-in roasted chickpeas. They come in a wide variety of flavors and some treat-like flavors too (e.g. milk chocolate!). What I love about these - each serving is about 130 calories plus it delivers 6 grams of fiber and 6 grams of protein. The fiber is important because it will help to slow down blood sugar level increases, in turn providing better long lasting energy.
Click here to buy some today or check your local stores like Target or Wegmans for them as well!
Add a Protein Boost
Pack along a milk box to add a boost of 8 grams of protein to lunch! I love these Horizon Organic milk boxes, they are also available in flavored options like chocolate and strawberry, which are perfect for refueling after practices, workouts and games. Plus for an added bonus these milk boxes are shelf-stable and they don’t have to be refrigerated, which makes them really portable and easy to bring along.
Salads for Lunch
If your little ones are tired of sandwiches, switch it up with a salad! They can be really quick and easy to make. Start with a base of leafy greens, then top it with sliced veggies or fruit, sunflower seeds for crunch, and some sliced cheese. Or even add some baked chicken or tofu for a protein boost. Drizzle it with your favorite salad dressing.
Note - also pictured here is a mini yogurt parfait, which are great to pack along with a salad or even with a sandwich. Check out the Back to School Lunch Favorites for more on parfaits - click here.
Warm Up with Soup
Soup can make a great addition to lunches. Plus choosing a vegetable-based soup like Tomato Soup, is a great way to squeeze in extra vegetables. Remember to send the soup warm in a thermos style container so it will still be warm to enjoy at lunch time. Send along the soup with a half of sandwich, salad, or a parfait to complete the meal.
Pictured here is Pacific Foods roasted red pepper & tomato soup, a favorite at our house! Also check out the Pacific Foods new line of bone broth soups.
Roasted Beet + Cauliflower Fall Salad
4 cups romaine lettuce, chopped
2 medium beets beets, peeled and chopped (1/2-inch pieces)*
2 cups cauliflower, chopped into florets
1 tablespoon olive oil, divided
1/4 cup Biena Snacks Sea Salt Chickpeas
2 tablespoons sunflower seeds (shells removed)
Salad dressing of choice
*Short on time? Try Love Beets - all you will have to do is cube them up! They will be ready to go. Look for them in the produce section of the grocery store.
Preheat the oven to 425 degrees F.
Place the cubed beets on a piece of aluminum foil, drizzle with 1/2 tablespoon of olive oil. Wrap up the beets into a packet and place on a baking sheet. Bake for 45 minutes, until the beets are tender.
Place the cauliflower florets on a baking sheet, drizzle with 1/2 tablespoon of olive oil. Bake for 25 minutes, until the cauliflower is tender and lightly browned.
To assemble the salads - divide the lettuce among two serving bowls. Divide the toppings evenly among the salad: roasted beets, roasted cauliflower, roasted chickpeas, and sunflower seeds. Finish with your salad dressing of choice (my go to is balsamic vinaigrette!)!
I'm on a constant quest to try new foods, and products! Here are a couple of recent options that were a hit.
UNIQUE + DELICIOUS CANDY GRAPES
These Cotton Candy grapes from the Grapery are full of flavor and delicious. They are super sweet and definitely have a cotton candy-like taste.
In my opinion they are worth putting on your shopping list and can even double as a dessert.
The Grapery website explains more about the way that these grapes get their unique flavor, its really interesting and worth a read, click here! And don't wait, they are only available for a short period of time, according to their website now through September 20.
Sometimes schedules call for on-the-go options and Pressed by KIND bars are a perfect way to add in fruit on busy days or in lunch boxes! Plus the bars have a simple ingredient list and each has 2 servings of fruit per bar.
For example, the Cherry, Apple, Chia bar ingredient list is literally - cherry, apple, and chia. There is not any added sugar or sweeteners, which is great! Each bar has 130 calories and delivers 3 grams of fiber.
They are also available in additional flavors including: Mango Apple Chia, Dark Chocolate Strawberry, Dark Chocolate Banana, Strawberry Apple Cherry Chia, and Pineapple Banana Kale Spinach. You can order Pressed by KIND bars direct from KIND Snacks website or look for them in grocery stores, Target, and more.
One of the newest ways to enjoy veggies is 'riced' veggies. The texture of veggies when they are chopped fine is so interesting and especially cauliflower, takes on the texture of almost being rice-like.
You can make your own riced veggies but these frozen bags are super convenient! Plus they come in great flavor combinations like pictured here, Cauliflower with Lemon and Garlic.
Once cup of riced veggies has only 30 calories and is a perfect side dish! Or try plain riced cauliflower as a stand-in for rice with stir-fry or even made into a fried 'rice' dish. Look for riced veggies in the freezer section of the grocery store. Click here for more information on Riced Veggies from Green Giant.
Note: These product picks are not an advertisement, just products that Creative Nutrition Solutions owner and registered dietitian, Molly Morgan loves!
This salad recipe has a homemade jalapeno vinaigrette dressing that is absolutely delicious and not too spicy! Plus it is really beautiful and colorful.
Grab this recipe and watch the recipe video from Molly's cooking project with Olums: https://youtu.be/oJPCQnuarBQ
Looking for an appetizer that is perfect for game day snacking? Try this Red Hot Chicken Finger Recipe with Greek Yogurt Blue Cheese Dip from Molly's cooking project with Olum's.
If you are looking for a homemade veggie burger recipe, this recipe is full of flavor! What is great about it too, the base of the burger is sweet potato, rice, beans, and pecans can then be spiced up to your preference. Instead of the cumin you could use onion powder and garlic powder, or even try an Indian-style veggies burger with curry powder!
The only trick to making the burgers is to press the mixture firmly together when forming them into patties, as the mixture will be a little sticky. Then during cooking, when you go to flip them half-way through, press them gently with a metal spatula before flipping and it helps them stay together.
As a side note, the homemade pickled onions are a great addition as well and are quick and easy to make!
Sweet Potato Black Bean Burger
2 large sweet potatoes, peeled, boiled, and mashed
1 can (14.5 oz) black beans, drained and rinshed
1 1/2 cups white rice, cooked
1/2 cup ground pecans
1/2 cup scallions, diced
2 teaspoons ground cumin
1 teaspoon paprkia
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon brown sugar
2 ounces cheddar cheese, shredded
1. Preheat the oven to 400 degrees F.
2. Add the black beans to a large mixing bowl and mash. Then add remaining ingredients and mix well.
3. Use 1/3 cup of the burger mixture to hand form patties. Place on a parchment lined baking sheet.
4. Bake for 35 - 40 minutes, flipping carefully half way through.
Serving suggestion: Serve on mini rolls topped with sliced tomato and pickled red onions (As pictured above)! Other topping ideas: sliced avocado, lettuce, fried egg, cheese, Dijon mustard, etc.
Nutrition Facts (per burger): 125 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 5 milligrams cholesterol, 180 milligrams sodium, 16 grams carbohydrates, 3 grams fiber, 3 grams sugar, 4 grams protein
Homemade Pickled Red Onions
1 red onion, sliced
1/2 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon cracked black pepper
1. In a small sauce pan combine the vinegar, sugar, salt, and pepper. Whisk to combine and bring the mixture to a boil.
2. Place the sliced onion in a glass container and top with the boiling mixture. Cover and refrigerate. Let the onions marinade for at least 20 - 30 minutes.