Nutrition Month recipes
Source: Academy of Nutrition & Dietetics
Cannellini Cashew Breakfast Bars
Pantry staples including canned beans, dried fruit, nuts and nut butter come together in a sweet and salty breakfast treat to enjoy all week.
Ingredients:
Cooking spray
2½ cups old-fashioned oats
½ cup unsweetened coconut flakes
½ cup raw, unsalted sunflower seeds
1 cup roasted, unsalted cashews
½ cup dried cherries
¼ cup mini chocolate chips
1 tsp. kosher salt
1 tsp. ground cinnamon
1 cup pitted medjool dates
½ cup natural creamy cashew butter
1 cup canned cannellini beans, drained and rinsed
½ cup unsweetened applesauce
2 tsp. pure vanilla extract
¼ tsp. flaky sea salt (for topping)
Directions:
Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray. Mix oats, coconut, sunflower seeds, cashews, dried cherries, chocolate chips, kosher salt and cinnamon in a large bowl.
Place dates, cashew butter, beans, applesauce and vanilla extract in a food processor, then blend until smooth. Add the blended ingredients to the bowl with dry ingredients and stir.
Spread onto the prepared pan and sprinkle evenly with flaky sea salt. Bake for 20 minutes.
Cool completely and slice into 12 bars. Wrap each bar with plastic wrap and store in an airtight container in the refrigerator for up to one week.
Salmon Cake Lettuce Wraps with Lemon-Yogurt Sauce
This light and flavorful meal comes together easily thanks to canned salmon.
Ingredients:
¼ cup plain nonfat Greek yogurt
2 tbsp. mayonnaise
1 tbsp. fresh lemon juice
1 tsp. lemon zest
½ tsp. smoked paprika
1 tbsp. fresh dill, chopped
¾ tsp. garlic powder
¼ tsp. salt
2 cups canned wild Alaska salmon, bones and skin removed
1 medium egg
¼ cup panko breadcrumbs
¼ tsp. ground mustard seed
⅛ tsp. ground cayenne pepper
½ tbsp. olive oil
12 butter lettuce leaves or sweet gem lettuce
Directions:
Combine yogurt, mayonnaise, lemon juice, lemon zest, paprika, dill, ¼ teaspoon garlic powder and salt in a small bowl. Mix together and set aside. In a medium bowl, combine salmon, egg, breadcrumbs, ½ teaspoon garlic powder, mustard seed, cayenne pepper and mix well.
Evenly divide the salmon mixture and form 6 salmon cakes, placing them on a plate. Heat olive oil in a large skillet over medium heat. Once oil is hot, add salmon cakes and cook for 5 minutes. Flip salmon cakes over and cook for an additional 4 minutes or until they reach a minimum internal temperature of 160°F.
Wash lettuce leaves and pat dry with paper towel. To serve, stack two lettuce leaves and top with one salmon cake. Add 1 teaspoon lemon-yogurt sauce on top of each salmon cake.
Caprese Salad Skewers
Pair this colorful skewered salad with your favorite grilled entrée and whole-grain side dish to have a balanced meal.
Ingredients per stick:
¾ ounce fresh mozzarella cheese (approx. 3 cheese balls)
3 basil leaves
3 cherry tomatoes
1 tsp. extra-virgin olive oil
⅛ tsp. sea salt (optional)
Bamboo skewer
Directions:
In order, assemble cheese, basil and tomato onto the skewer until all ingredients are stacked beautifully. Drizzle olive oil over assembled skewer, then add a pinch of sea salt if desired.
