Wellness for the Family: Mother’s Day

They celebrate your successes, stand by you when things are tough, and this weekend we get to celebrate moms!

Before you give her burned toast, or pop tarts for breakfast in bed, Michelle Dunaway and Grace Derocha, a registered dietitian with Blue Cross Blue Shield of Michigan, have some healthier options you can make in this week’s Wellness for the Family.

Broccoli Cheddar and Quinoa Cornbread Muffins

Ingredients:

•        2 cup steamed baby broccoli florets, cooled and roughly chopped or 10 oz. bag of frozen broccoli, thawed

•        1 [8.5 or 9] oz. corn muffin mix of choice

•        3 green onions, finely chopped

•        2 large eggs, beaten

•        4 Tbsp. butter, melted

•        1 tsp garlic powder

•        1 tsp onion powder

•        1/2 tsp paprika

•        ½ cup of Greek yogurt

•        ¾ cup buttermilk or milk of choice

•        ½ cup uncooked quinoa

•        2 cups shredded light sharp cheddar cheese

Instructions:

1.       Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray and set aside.

2.       In a medium mixing bowl, stir together all of the ingredients, reserving the cheese, until thoroughly moistened. Mix-in the cheese last to prevent clumping.

3.       Divide the mixture between the muffin cups, filling about 2/3 full.

4.       Bake for 25-30 minutes, until golden and a toothpick inserted into the center comes back clean. Serve hot. Enjoy!

Cucumber and Strawberry Salad with Soft Parade Vinaigrette

Ingredients for One Salad:

•        1 cup cucumbers, peeled or partially peeled and de-seeded, chopped into ½ inch pieces

•        1-2 tbsp. shallots, finely chopped – almost minced

•        ½ cup fresh strawberries, quartered

•        2 tbsp. sunflower seeds

•        1-2 tbsp. crumbled feta cheese

Short’s Soft Parade Vinaigrette

Ingredients:

•        2 tablespoons sugar

•        1 teaspoon garlic powder

•        1 teaspoon dry mustard powder

•        1 teaspoon onion powder

•        1/4 teaspoon white pepper

•        6 tablespoons Short’s Soft Parade

•        3 tablespoons apple cider vinegar

•        3 tablespoons white vinegar

•        1&1/2 tablespoons all-purpose cherry juice concentrate

•        1 cup extra-virgin olive oil

Instructions:

1.       Combine the sugar, garlic powder, onion powder, mustard powder, and white pepper in a mixing bowl.

2.       Whisk in the ale, cider vinegar, white vinegar, and cherry juice concentrate until blended.

3.       Slowly whisk in the olive oil to emulsify the vinaigrette. 

Putting Salad Together:

1.       Toss two tablespoons of vinaigrette with cucumbers and shallots.

2.       Finish salad with strawberries, sunflower seeds and feta. Enjoy!

Arcadia Porter Rico Dark Chocolate Coconut Truffles

Ingredients:

•        10 ounces dark chocolate, finely chopped

•        2 tbsp. coconut oil

•        ¾ cup full-fat Thai coconut milk (comes in a can)

•        1 tsp vanilla extract

•        4 tbsp. Arcadia Porter Rico beer

•        ½ cup finely shredded unsweetened coconut

•        ½ cup crushed hazelnuts without skins, toasted

Instructions:

1.       Place finely chopped dark chocolate and coconut oil in a bowl. Set aside.

2.       Heat coconut milk in small saucepan over medium-low heat until simmering. Then pour over chocolate and coconut oil. Stir gently with a rubber spatula to combine. Don’t mix vigorously or extensively because chocolate will become grainy.

3.       Add vanilla extract and beer and stir gently to incorporate.

4.       Seal chocolate mixture in a container and refrigerate until solid, about 4 hours.

5.       Meanwhile, toast hazelnuts and shredded coconut. Preheat oven to 350 degrees Fahrenheit.

6.       Place hazelnuts on small baking sheet covered with parchment paper for toast in oven for 12-15 minutes until nuts are golden and skins begin to split. Let cool for 5 minutes.

7.       Simultaneously, place shredded coconut on a separate small baking sheet covered with parchment paper. Toast in oven for 5-8 minutes

8.       Once hazelnuts are cooled, place them all in a clean kitchen towel. Rub vigorously to remove the papery dark brown layer of skin off of the hazelnut. The skin will cling to the towel.

9.       Crush hazelnuts without skin on them. You can place in a zip lock bag and use a rubber mallet or pan.

10.     Mix crushed hazelnuts and shredded coconut together and set aside. Will be used at the end to coat truffle to finish.

11.     Once truffle mixture is solid, use a melon baller to scoop out truffle. Roll each ball until smooth and coat lightly with toasted hazelnut and coconut mixture. Enjoy!

12.     Note: You can freeze the truffles without the coating for up to 3 months.

For more healthy recipes and tips for everyday wellness, click here.

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