If you’re looking for a low-carb, high-fiber alternative to the old fan-favorite, pizza, try mini zucchini pizzas! The summer squash, zucchini, is an August Foods of the Month because it is in-season and ripe for the picking (so it’s at peak flavor)! Zucchini contains so many fantastic nutrients such as vitamin A, magnesium, folate, potassium, copper, and phosphorus as well as a high content of omega-3 fatty acids, zinc, niacin, and protein. Click here for more incredible benefits!
To make this simple recipe, slice zucchini into rounds (or if you prefer, lengthwise), place on a baking sheet and then grill or broil for several minutes until the zucchini begins to soften. Remove from the oven and top with tomato sauce, mozzarella cheese and any other topping you’d like. Try nitrite-free turkey pepperoni, olives or your favorite spices to make each ‘slice’ unique! Continue to broil until the cheese begins to bubble and serve hot.
Mini Zucchini Pizzas are a fun way to get your pizza fix and your veggies all in one!
Corn is a July Foods of the Month! Health benefits of corn include fiber and antioxidants, which our OrganWise Guys love. Also, corn is tastiest in the summer because it is fresh. Be sure to pick up some fresh (non-GMO) corn, which is the best value, from your local grocery store this summer to make these tasty corn side dishes for your next get together: (more…)
Cool off this summer with refreshing, 100% tropical fruit Popsicles! The fruits found in this recipe provide replenishing vitamins (like Vitamin A, C and K) and minerals (like potassium) for all your outdoor activities … and that’s why tropical fruits are a July Foods of the Month! Enjoy the tropics in your own backyard with this guilt-free hot weather treat!
2 cups coconut water
1 medium banana, sliced thin
1 kiwi, chopped into little pieces
1/2 pineapple, chopped into small chunks
(Optional – Squeeze a little grapefruit or orange into each mold.)
Fill your Popsicle molds* with coconut water to about 3/4 of the mold, leaving extra space for the fruit. If you do not have molds, use a small paper cup and Popsicle sticks.
Carefully drop the fruits into the molds so the coconut water doesn’t spill. Fill the molds with more coconut water, if needed.
Freeze overnight, or at least 4 hours.
Remove Popsicles from their molds (you may need to run them under hot water to loosen them) and enjoy!
*To make these Popsicles as fancy as they are tasty, check out this fun list of molds from realsimple.com!
Spinach is for more than just salads and dips! Besides adding spinach to these dishes, did you think it was possible to put spinach in baked goods? Adding spinach to breads and pastas not only enhances the nutritional profile of these foods, it’s also incredibly easy. We’ll tell you how with this simple recipe for Spinach Hamburger Buns…
You’ve probably eaten a wrap sandwich on a spinach wrap or green pasta before, right? If so, you’ve tried a baked good made with spinach. When you make these things at home, you can guarantee that you are getting a really healthy dose of spinach in your bread product. Also, you know that there are no artificial colors or flavors added, which can be an issue with store bought items.
This recipe for Spinach Hamburger Buns has an entire package of spinach in it! When spinach is cooked and steamed, it packs down considerably. So, even though these Spinach Hamburger Buns don’t have an overly spinach-y flavor, they are full of all the vitamins and minerals that make spinach a super food. Don’t forget that there is also a big serving of iron in these Spinach Hamburger Buns too. Follow the recipe below to make these green beauties for your family.
We are back with part two of our egg sandwich lunch ideas! Last week, we featured a Simple Egg Sandwich recipe. This week, we have a two for one special. This recipe for Egg Salad with Spinach features both of our May Foods of the Month, eggs and spinach! This yummy recipe can be made using the same hard boiled eggs that you made last week. If you cooked them up in bulk, you will have plenty to supply this Egg Salad with Spinach recipe.
The combination of egg and spinach is usually found in breakfast foods like omelets. But, since spinach is a powerhouse of nutrients, we think that it should be added to dishes whenever possible. Thanks to the spinach in this recipe, you get a good serving of Vitamin A as well as some fiber. Also, don’t you think that the green color makes this recipe extra beautiful? We do! Spinach and eggs really do go together so well. We always have a container of fresh baby spinach leaves in our kitchen to throw into recipes like this Egg Salad with Spinach sandwich, as well as other sandwiches and salads. In addition to the nutritional benefits of spinach, these fresh leaves also add a nice crunch to any meal.
To hard boil the eggs, use a small pot to boil just enough water to cover the eggs. Carefully (we use a spoon) add the eggs to the boiling water and cook for 12 minutes. Let cool then peel.
Use a mixing bowl and spoon to mix together the spinach, mustard, mayonnaise and salt and pepper. Add the whole hard boiled eggs, and use the same spoon to break them up inside the spinach mixture (they will be soft enough that a spoon can easy break them). Mix well to combine all ingredients.
Transfer the mixture to each piece of toast and enjoy open faced like the photo or eat like a regular sandwich. Enjoy!