SE­RI­OUS FLA­VOR

The Record (Troy, NY) - - NEWS - Fam­ily Fea­tures

From burg­ers to barbecued chicken, many of the best grilled foods are served with creamy condi­ments – of­ten pack­ing oncalo­ries and fat. Next time you’re ready to grill, ex­per­i­ment with new ways to cre­ate sim­ple but ro­bust fla­vors us­ing fewer in­gre­di­ents through sim­ple swaps. rice vine­gars of­fer a healthy al­ter­na­tive to condi­ments like may­on­naise or a creamy dress­ing when grilling. Keep­ing meals sim­ple is easy with nat­u­rally gluten-free Nakano rice Vine­gar, which in­cludes six or less sim­ple in­gre­di­ents with no ar­ti­fi­cial preser­va­tives, fla­vors or in­gre­di­ents, and no high-fruc­tose corn syrup or msG. the brand re­cently an­nounced a clean-la­bel in­gini­tia­tive for all of its prod­ucts, which now have easy-toread la­bels with rec­og­niz­able in­gre­di­ents. Dawn Jack­son Blat­ner, star of aBC’s “my Diet is Bet­ter than yours,” au­thor of “su­per­food swap” and a reg­is­tered di­eti­tian and nu­tri­tion con­sul­tant for the Chicago Cubs, has cre­ated healthy dishes to heat up the grill this sea­son. this fall, look for or­ganic Nakano rice Vine­gars de­but­ing at re­tail­ers na­tion­wide, and find more recipes at mizkan.com.

Grilled Veg­gie and Ranch Bowl

serv­ings: 2 8 ounces skin­less chicken breast 2 ears corn, shucked 6 as­para­gus spears, trimmed 1 or­ganic bell pep­per, seeded and cut into 4 large pieces 1 zuc­chini, cut in half length­wise 1 ta­ble­spoon ex­tra-vir­gin olive oilsea salt, to taste­pep­per, to taste 4 ta­ble­spoons Cashew Ranch Dress­ing (recipe be­low) Heat grill to medium. sea­son chicken breast, corn, as­para­gus, bell pep­per and zuc­chini with olive oil, sea salt and pep­per. Grill chicken 6-7 min­utes per side, in­ter­nal tem­per­a­ture reaches 165 F. Grill corn 10-15 min­utes, ro­tat­ing af­ter ev­ery pop, un­til corn is golden. Grill as­para­gus, bell pep­per and zuc­chini 3-5 min­utes per side, un­til ten­der. sep­a­rate chicken, corn, as­para­gus, bell pep­per and zuc­chini evenly into two bowls. Driz­zle bowls with Cashew ranch Dress­ing. Note: Bowl left­overs can be re­frig­er­ated for up to four days. Nutri­tional in­for­ma­tion per serv­ing: 450 calo­ries; 21 g to­tal fat; 4.5 g sat­u­rated fat; 870 mg sodium; 31 g carbs; 6 g fiber; 10 g sugar; 38 g pro­tein.

Cashew Ranch Dress­ing

makes: 1 cup 1 cup raw, un­salted cashews 3/4 cup al­most-boil­ing wa­ter 3 ta­ble­spoons Nakano Rice Vine­gar – Nat­u­ral or Nakano Or­ganic Rice Vine­gar – Nat­u­ral 1 clove gar­lic, minced 1/4 tea­spoon dried dill 1/4tea­spoon dried oregano 1 tea­spoon sea salt 1 tea­spoon black pep­per 2 ta­ble­spoons finely chopped fresh chives in food pro­ces­sor, puree cashews, wa­ter, rice vine­gar, gar­lic, dill, oregano, salt and pep­per 3-4 min­utes, un­til creamy. For best re­sults, driz­zle wa­ter in grad­u­ally as food pro­ces­sor is run­ning. stir in chives. Note: left­over dress­ing can be re­frig­er­ated in an air tight con­tainer for up to seven days. Nutri­tional in­for­ma­tion per ta­ble­spoon: 50 calo­ries; 4 g to­tal fat; 0.5 g sat­u­rated fat; 110 mg sodium; 3 g carbs; 1 g sugar; 2 g pro­tein.

Grilled Meat­balls and Zoo­dles

serv­ings: 4 Meat­balls 1 pound or­ganic ground tur­key or grass-fed ground beef 1 cup or­ganic kale, finely chopped 1/2 cup crushed brown rice crack­ers 1 egg 1/4 tea­spoon red chili pep­per flakes 1/4 tea­spoon sea salt­non-stick cook­ing spray Salad 4 medium zuc­chini 2 cups or­ganic cherry toma­toes, chopped 1/4 cup shaved Parme­san cheese 1/4 cup Nakano Rice Vine­gar – Nat­u­ral or Nakano Or­ganic Rice Vine­gar – Nat­u­ral 2 ta­ble­spoons ex­tra-vir­gin olive oilsea salt, to taste­black pep­per, to taste Heat grill to medium. in large mix­ing bowl, com­bine ground meat, kale,crack­ers, egg, chili pep­per flake­sand salt. use hand­sto form mix­ture into 12 balls. re­frig­er­ate 30-60min­utes to help meat­balls set. mist meat­balls with non-stick cook­ing spray and­place them on grill. Grill each side 3-4 min­utes, us­ing­tongs to flip to sides that haven’t been browned yet. meat­balls should reach in­ter­nal tem­per­a­ture of 165 F.us­ing veg­etable spi­ral­izer, cre­ate zuc­chini noo­dles. toss zuc­chini with toma­toes, Parme­san, vine­gar,olive oil, salt and pep­per.serve each zoo­dle plate with three meat­balls. Nutri­tional in­for­ma­tion per serv­ing: 350calo­ries; 20 g to­tal fat; 6 g sat­u­rated fat; 240 mg­sodium; 14 g carbs; 3 g fiber; 6 g sugar; 32 g pro­tein.

Tuna Stuffed Av­o­cado

serv­ings: 2 1 ripe av­o­cado 1 can (5 ounces) tuna packed in wa­ter, drained 1/2 cup finely diced cel­ery 1/2 cup grated car­rot 1/4 cup finely diced red onion 2 ta­ble­spoons Nakano Rice Vine­gar – Nat­u­ral or Nakano Or­ganic RiceVine­gar – Nat­u­ral 1/2 ta­ble­spoon olive oil 1/2 ta­ble­spoon Di­jon mus­tard 1/8 tea­spoon sea salt 1/8 tea­spoon black pep­per 16 brown rice crack­ers Cut av­o­cado in half, re­move pit and scoop out flesh leav­ing thin wall of av­o­cado. Dice av­o­cado flesh and set shell a side for serv­ing. in small bowl, com­bine tuna, cel­ery, car­rot, onion, vine­gar, oil, mus­tard, salt and pep­per. mix well. Gen­tly stir in diced av­o­cado. scoop mix­ture into av­o­cado shells and serve with brown rice crack­ers. Nutri­tional in­for­ma­tion per serv­ing: 360calo­ries; 19 g to­tal fat; 3 g sat­u­rated fat; 530 mg­sodium; 26 g carbs; 9 g fiber; 3 g sugar; 22 g pro­tein.

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