Try this sweet and savory winter salad! It is quick to make and filled with nutrients! This salad is great to serve for any winter festivities.
– 5 c spring salad mix
– 1 sliced apple
– 1/2 red onion diced
– 1/3 c sliced almonds
– 1/2 c pomegranate seeds
– 1/3 c dried cranberries
– 1/3 c crumbled goat cheese
– 1/4 c poppyseed dressing
Start by adding the salad spring mix into a large bowl. After that measure out each of your ingredients to add to the salad. Next, slice your apple into bite sized pieces and add to the salad. Then, add in the red onion, sliced almonds, pomegranate seeds, dried cranberries, goat cheese, and top with the popped dressing. Lastly, thoroughly mix the salad and serve!
My favorite summer entree salad with fresh tomatoes, mozzarella, and basil. It is quick, easy, healthy and very satisfying.
This salad was created in Italy in the early 1920s. It is a patriotic reflection that visually incorporates the tricolors of the Italian flag red, green and white.
Fresh mozzarella: I like to buy the pre-sliced to make the assembly go faster.
Extra virgin olive oil: Make certain your olive oil says “extra virgin” which will be less processed with more flavor.
Fresh tomatoes: Garden grown tomatoes are the best.
Balsamic vinegar: Place full bottle of vinegar into a pan, heat on low 15-20 min. to reduce it down and it becomes thickened. I keep the extra balsamic glaze in my refrigerator to have ready for my next salad.
Salt and pepper: add to taste to bring out and compliment the flavors of the dish.
Assemble salad: Layer tomato slices, fresh mozzarella and basil, drizzle with olive oil, balsamic glaze and season with salt and pepper to taste. Serve immediately and enjoy!
Even when life gets busy, I try to make nutrition a priority for my family.
Whether it’s the case that we did not make it to the grocery store or forgot to thaw the chicken or we are just in a rush, I always try to have a backup option for those busy nights.
Frozen vegetables are an easy and convenient option. While it depends on the freezing and storing method, most commercially frozen vegetables can keep for 8-10 months in the freezer. Frozen broccoli is a go-to in our household. My favorite way to prepare broccoli is by roasting it in the oven.
We like to mix it up and add flavor with different seasonings and toppings. One of our favorite options is to add toasted almonds and feta into the broccoli. Here is an easy, delicious meal, snack or side in less than 30 minutes. I hope you give it a try and enjoy it.
What if I told you this delicious looking meringue contained no egg white whatsoever??
This vegan meringue is made using aquafaba. Aquafaba means bean water it’s the viscous liquid leftover in your cans of beans. Appetizing huh?! The best beans to use are garbanzo beans due to their neutral flavor. When I discovered the magic of aquafaba, I had to try it for myself.
The kids and I made a batch and it turned out so well on the first try. The aquafaba acts exactly like egg white. It whips up into hard peaks with the addition of cream of tartar.
You could create really delicious flavors with the addition of cocoa powder, coffee, lemon zest, flavor extracts, or chocolate chips.
It’s only a matter of time before I’ve used up all the flour in my home. Breadmaking has been quite a hobby for me during this pandemic. Last week, I purchased a KitchenAid mixer which has helped save some time in the breadmaking process. There’s honestly something so rewarding about making bread from start to finish, don’t you agree?
In a large bowl combine flour, yeast, and salt. Add water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap. Let dough rest for 12-18 hours, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep the dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour and put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
A half-hour before dough is ready, pre-heat oven to 450 degrees. Put a 6- to 8-quart heavy oven-safe covered pot in the oven as it heats.
When the dough is ready, carefully remove the pot from the oven. Slide your hand under towel and turn dough over into pot, seam side up.
Shake pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
https://banisternutrition.com/wp-content/uploads/2020/05/20191201112354_IMG_5512-scaled.jpg12252560Banister Nutritionhttps://banisternutrition.com/wp-content/uploads/2023/06/Banister-Logo-41-years.pngBanister Nutrition2021-05-26 12:15:252021-05-26 12:15:25No-Knead Bread Adapted from NYT Recipes
Do you know what you are making for the fourth of July celebrations? This is a great one to take to an outdoor cookout or other Summer events! It is booming with colors – RED, WHITE and BLUE! It is juicy, flavorful and refreshing.
Instead of buying premade sauces and marinades, try these tasty, quick marinades at your next cookout! If you’re tired of eating the same old chicken recipe, these marinades are a great way to add flavor to your meals with some pantry staples.
These marinades work with all kinds of protein and taste awesome baked or pan-fried too. You can make them ahead for meal prepping or to marinate and freeze until you are ready to cook. I like to marinate my protein the night before I cook to get as much flavor as possible in the protein.
Pro tip: For easy cleanup, I like to make my marinade in a ziploc bag and then add my chicken or pork in!
When you’re carving pumpkins, don’t throw away the seeds! Pumpkin seeds are nutritious and so tasty. They are a great source of potassium, magnesium, and calcium and high in antioxidants and omega-3s. Roasted pumpkin seeds are a great snack and they are super easy and fast to make. You can sprinkle them on your soup for some crunch or toss them in your salad.
The great thing about pumpkin seeds is they can be sweet or savory! My favorite way is to use cajun seasoning or with paprika, cumin, and garlic powder. Nutritional yeast is also a great option for a cheesy flavor. To make it sweet, just add sugar and cinnamon.
Put all the seeds in a bowl of water. Clean off all the pulp and remove the seeds from the water. Let dry on paper towels for at least an hour or two. You want to make sure that the pumpkins seeds are as dry as possible so they will crisp up in the oven.
Set oven to 350 degrees. Once the pumpkin seeds are dry, place them on a baking tray. Make sure they are spread out and are not crowded in the tray.
Dizzle 2 tsp of olive oil. Add salt and spices of choice. Depending on the size of your pumpkin, you will get a different yield of seeds. Add more oil and seasoning if needed. You want to make sure that there is enough oil to roast the seeds.
Bake for 15- 20 minutes. Shake and turn the baking tray halfway of baking time to make sure that all of the seeds are getting roasted. Roast until pumpkin seeds are golden brown.
If the seeds are soft after resting for a few minutes, put them back into the oven for another five minutes.
Making the perfect autumn salad doesn’t have to be complicated! In fact, some of the ingredients listed below might already be a part of your other holiday dishes which means more time and money spent on other things – something that is always welcomed this time of year.
With cold and flu season now in full swing, it is even that much more important to do what we can to strengthen our immune system. Greens like spinach and kale pack a powerful punch of beta carotene and vitamin C while healthy fat sources such as nuts and seeds add vitamin E for enhanced immune support.