Studio 814’s Rebecca Petner chats with Registered Dietitian and Chef, Abbie Gellman about some scrumptious and wholesome meals and snacks for the choosy eaters in your loved ones, particularly the kiddos. Gellman shares just a few easy and nutritious meals that includes Del Monte Fresh produce.
Banana Granola Muffins
Yield: ~20 muffins
Elements:
3 cups entire wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar or maple sugar
½ pound unsalted butter, melted
2 giant eggs, crushed
¾ cup low fats buttermilk
1 teaspoon vanilla extract
2 Del Monte bananas, mashed
1 Del Monte banana, diced
1 1/3 cups low sugar granola, divided
Non-compulsory: ½ cup unsweetened shredded coconut
Non-compulsory: ½ cup chopped walnuts or pecans
Non-compulsory: 1/3 cup dried fruit (raisins, cranberries, and so on)
Instructions:
1. Preheat oven to 350 levels F. Line muffin tins with 20 paper liners or spray with oil spray.
2. In a medium bowl, add flour, baking powder, baking soda, and salt and blend effectively.
3. In a big bowl, add sugar, butter, eggs, buttermilk, vanilla, and mashed banana and whisk collectively effectively.
4. Add dry substances to moist substances and stir collectively, being cautious to not overmix.
5. Add diced banana, 2/3 cup granola, and non-obligatory coconut, nuts, and dried fruit and fold gently into batter.
6. Spoon batter into muffin tin, filling every virtually full. Sprinkle reserved 2/3 cup granola on every muffin.
7. Bake for half-hour till golden brown and toothpick comes out clear.
8. Cool earlier than serving.
Crispy Avocado Bites with Peruvian Inexperienced Sauce
Yield: 16 avocado Bites
Elements:
For the Peruvian Inexperienced Sauce:
1 cup cilantro leaves and stems
2 jalapenos, seeded and roughly chopped
2 garlic cloves
½ cup mayonnaise
2 tablespoons white vinegar
2 tablespoons crumbled cotija cheese or grated parmesan
½ teaspoon salt
For the Avocado Bites:
2 ripe however agency Del Monte Avocados, halved and pitted
½ cup all-purpose flour
½ teaspoon salt
2 giant eggs
½ cup Panko breadcrumbs
½ cup sesame seeds
2 tablespoons olive oil
Instructions:
1. Preheat oven to 425 levels F. Line baking sheet with parchment paper.
2. In a blender, mix cilantro, jalapeno, garlic, mayonnaise, vinegar, cheese, and salt. Mix on excessive velocity until clean and creamy. Style and alter seasoning as mandatory. Put aside.
3. Minimize every avocado half into 4 wedges.
4. On a plate, combine collectively flour and salt.
5. In a large, shallow bowl, beat eggs effectively.
6. In one other vast, shallow bowl, mix panko and sesame seeds.
7. Dip avocado wedges in flour then egg then panko combination and switch to ready baking sheet.
8. Drizzle oil over wedges and bake until browned and crisp, 15-20 minutes.
9. Serve avocado bites with inexperienced sauce for dipping.
Pineapple Mango Cashew Smoothie
4 servings
Elements:
2 cups Del Monte Gold Additional Candy Pineapple, reduce into 1-inch cubes
4 Del Monte Bananas, reduce into 2-inch items
2 cups pre-cut Del Monte Mango
For every particular person smoothie:
1 cup beverage-style coconut milk
1 tablespoon cashew butter
1 teaspoon maple syrup
Instructions:
1. Collect 4 pint jars, freezer protected containers, or freezer luggage.
2. Place ½ cup pineapple, 1 banana, and ½ cup mango in every and freeze no less than 4 hours or in a single day.
3. To organize one smoothie, empty one container of frozen fruit right into a blender. Add coconut milk, cashew butter, and maple syrup. Mix till clean.
Pinkglow Pineapple Mint Lemonade
2 servings
Elements:
½ Pinkglow Pineapple, reduce into 1-inch cubes
1 ounce easy syrup
2 lemons, juiced
1 giant mint sprig
Instructions:
1. Place pineapple in blender and puree.
2. In a shaker, add pureed pineapple, easy syrup, and lemon juice and shake effectively.
3. Add ice to 2 glasses.
4. Pour pineapple lemonade in glasses.
5. Garnish with mint and a Pinkglow Pineapple slice.
Honeyglow Pineapple Mini Chicken Meatballs
6 servings
Elements:
½ cup Honeyglow Pineapple, finely diced
1 pound floor rooster
1/3 cup scallions, finely chopped
1 giant egg, crushed
2 cloves garlic, minced
¼ cup positive dry breadcrumbs
1 tablespoon soy sauce or tamari
1-inch piece recent ginger, peeled and minced/grated
2 teaspoons toasted sesame oil
½ teaspoon black pepper
½ teaspoon pink pepper flakes
1 cup teriyaki sauce
Instructions:
1. Preheat broiler and place an oven rack 8 inches from warmth. Flippantly oil a sheet pan.
2. In a big bowl, mix pineapple, rooster, scallions, egg, breadcrumbs, soy sauce, ginger, oil, black pepper, and pink pepper flakes. Combine collectively until mixed.
3. Measure out rooster combination utilizing a heaping tablespoon. Roll every right into a ball and place on ready sheet pan.
4. Broil till frivolously golden brown and inside temperature reaches 165 levels F, roughly 8-10 minutes.
5. Serve meatballs with teriyaki sauce.
