Food and Beverage
Beyond Protein: 2 Nutrients Your Plate Might Be Missing
Nutrients: Everyone is talking about protein these days whether watching their weight or managing a disease like type 2 diabetes. However, fiber and healthy fats are nutrients many people are overlooking. One food that makes it easier to invest in your health, according to nutrition experts: avocados.
Beyond Protein: 2 Nutrients Your Plate Might Be Missing
(Feature Impact) Everyone is talking about protein these days whether watching their weight or managing a disease like type 2 diabetes. However, fiber and healthy fats are nutrients many people are overlooking. The latest reports show most Americans already meet or exceed recommendations for protein while nearly all (about 95%) do not eat enough fiber, and many people consume too much saturated fat versus unsaturated fat, according to the 2025 Dietary Guidelines Advisory Committee. Prioritizing ways to get more fiber and healthy fats on your plate could be key to managing weight and type 2 diabetes goals this summer.
One food that makes it easier to invest in your health, according to nutrition experts: avocados.
A growing body of research and materials from Avocados – Love One Today, a science-based resource, suggests fresh avocados offer weight management benefits, help with type 2 diabetes management and are good for blood sugar management.
According to a study* of more than 27,000 adults published in the journal “Internal Medicine Review,” people who ate just over half of an avocado per day weighed 7.5 pounds less, had smaller waist sizes and tended to have healthier overall eating habits, including higher intakes of fiber and healthy fats, compared to people who didn’t eat avocados. Among the list of benefits, this delicious and healthy fruit uniquely contains fiber and healthy fats in each nutrient-dense bite which slows digestion, helping you feel satisfied and fuller longer which can help you consume fewer calories overall. In fact, if you’re using a GLP-1, avocados are one of the foods to add to your menu to make small meals feel more filling and satisfying while supporting nutrient needs.
Scientists also recently took a second look at the largest study* about avocado consumption to-date involving close to 1,000 adults, per the journal “Current Developments in Nutrition,” and found that consistently eating one avocado every day for six months (no other diet changes required) significantly reduced dietary glycemic load (GL) by nearly 14 points, a metric that evaluates how what you are eating is affecting your blood sugar levels. GL may be an important consideration in the management of chronic diseases like type 2 diabetes. By slowing digestion, fiber and healthy fats also support stable blood sugar levels.
There are many ways to enjoy avocados, including chopped, sliced, mashed, blended, in baked goods or even frozen. Avocados add flavor, variety and nutrition across the day.
Try these recipes for Avocado and Blueberry Chia Pudding, Avocado Breakfast Bowl with Leafy Greens for your next breakfast or snack.
*Remember: Small, consistent food choices can add up over time. Research suggests regularly eating avocados may support weight management and blood sugar targets while providing the fiber and healthy fats that many Americans are overlooking. These studies were supported by the Avocado Nutrition Center. While these findings are encouraging, the studies highlighted show an association, not cause and effect, and thus more research is needed to confirm these findings in other populations.
To explore evidence-based avocado nutrition information, along with practical tips and easy recipes, visit Avocados – Love One Today, a leading resource for avocado nutrition information.
Avocado and Blueberry Chia Pudding
- 1 1/2 cups plain, unsweetened soy milk (or milk of choice)
- 1 ripe, fresh avocado, halved, pitted and peeled
- 3/4 cup frozen blueberries
- 1/2 cup unsweetened vanilla Greek yogurt
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
To Serve:
- 1/3 cup granola
- 1/3 cup fresh blueberries
- 1 kiwi, chopped
- 1/2 fresh, ripe avocado, halved, pitted, peeled and chopped
- In blender, puree soy milk, avocado, blueberries, yogurt and maple syrup until smooth. Pour mixture into storage container or bowl and add chia seeds. Whisk well to combine. Cover with lid or plastic wrap and refrigerate 4 hours or overnight, until thickened.
- To serve, divide into bowls and top with granola, fresh blueberries, kiwi and avocado.
- Notes: Use any milk (dairy or non-dairy) that you prefer in pudding. Use fresh blueberries or conventional frozen blueberries. Other topping options include: nuts, seeds, hemp hearts, sliced banana or strawberries, or nut butter.
Avocado Breakfast Bowl with Leafy Greens
Bowl:
- 1 medium sweet potato, chopped (about 1 3/4 cup)
- nonstick cooking spray
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup quinoa
- 1 cup water, plus additional for boiling eggs, divided
- 2 eggs
- 2 cups arugula
- 1 ripe, fresh avocado, halved, pitted, peeled and chopped
- 1/4 cup pickled red onions
Avocado Tahini Dressing:
- 1/2 large avocado
- 1/4 cup tahini
- 1 lemon, juice only (2 tablespoons)
- 3/4 cup water
- 1 tablespoon fresh chives
- salt, to taste
- pepper, to taste
- Preheat oven to 400 F. Add chopped sweet potato to baking sheet. Spray with cooking oil then add smoked paprika, garlic powder and salt. Toss to coat in spices. Bake 22-25 minutes, or until tender.
- In medium saucepan, add quinoa and water. Bring to simmer and cover, cooking 12-15 minutes, or until quinoa is tender and fluffy.
- Fill small saucepan with water and bring to boil. Use slotted spoon to lower eggs into water. Cook 8 minutes then transfer eggs to bowl of ice water to cool before peeling.
- To make dressing: In small blender, puree avocado, tahini, lemon juice, water and fresh chives until smooth. Add more water, 1 tablespoon at a time, if needed, to thin until pourable. Season with salt and pepper, to taste.
- Assemble bowls, each with 1/2 sweet potato, 1/2 cup quinoa, 1 egg, 1 cup arugula, 1/2 avocado, 2 tablespoons pickled red onion and 3 tablespoons dressing. Reserve remaining dressing in refrigerator.
Heart-Healthy Frozen Avocado Banana Paleta
- 1 ripe, fresh avocado, halved, pitted, peeled and diced
- 4 cups orange juice
- 2 medium bananas, peeled and sliced
- 1 tablespoon lime juice
- 8 paper cups (5 ounces)
- 8 wooden craft sticks
- In blender, blend avocado, orange juice, bananas and lime juice on high until smooth. Divide into paper cups. Cover cups with aluminum foil. Insert one stick through center of each foil. Freeze 4 hours until firm.
SOURCE:
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(Feature Impact) Avocado toast has a reputation for popularity among millennials, but its versatility and nutritional benefits make it easy for people of all ages to enjoy. Whether you’re fueling up before work or getting kids ready for school, this Loaded Avocado Toast can help the whole household start the morning right.
The healthy fats and vitamins in avocado have been linked to cognitive benefits, while the addition of cannellini beans boosts fiber and protein to keep you feeling full. Choose whole-grain or sourdough bread to build a balanced breakfast with a nutritious base.
Toppings are easy to mix and match however you want so every person at the breakfast table can enjoy their own unique slice. Whether you stick to the recipe – piling on nutritious hemp hearts, diced tomatoes and eggs – or come up with a different combination like smoked salmon with pickled red onions, you can’t go wrong.
Discover more recipes for breakfast and beyond at Culinary.net.
Loaded Avocado Toast
Recipe adapted from What’s Gaby Cooking
Total time: 10 minutes
Servings: 2
- 2 pieces thick-cut bread
- 1 large ripe avocado
- 1/2 cup canned cannellini beans, drained and rinsed
- 1 tablespoon freshly squeezed lemon juice
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 tablespoon hemp hearts
- 1/2 cup diced cherry tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1 tablespoon chopped fresh basil
- 2 eggs
- hot sauce or red pepper flakes (optional)
- Toast bread until golden brown, 2-3 minutes.
- Halve avocado, remove pit and scoop flesh into medium bowl. Add cannellini beans and lemon juice then mash ingredients together with fork. Season with salt and pepper, to taste. Spread mash on toast and sprinkle with hemp hearts.
- In small bowl, toss diced tomatoes, olive oil, vinegar and basil. Pile on avocado toast.
- Prepare eggs as desired. Add one egg to each slice.
- Add hot sauce or red pepper flakes, if desired.
SOURCE:
Culinary.net
Read more in our Food & Drink section on STM Daily News
Last Updated on September 11, 2026 by Daily News Staff
Add a Splash of Summer to Fall
Meals
(Family Features) This year, when
it’s time to dust off your fall recipe cookbook, mix it up with a splash of
summer veggies in this Zucchini Chicken Bake. Ready in less than an hour, it’s
perfect for those warm fall days that transition into chilly evenings when
sharing a meal with loved ones is what’s truly on the menu. Prepare your
family’s recipe rotation for fall with more ideas available at Culinary.net.
Watch video to see how to make this recipe!
Zucchini Chicken Bake
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 medium
zucchinis - 2-3 tomatoes
- 2 chicken
breasts - 1 tablespoon
minced onion - 2 teaspoons
Italian seasoning - 2 teaspoons
smoked paprika - avocado oil
- 1-1 1/2 cups shredded mozzarella cheese
- 1 cup
shredded Parmesan cheese
- Heat oven to 375 F.
- Cut zucchinis, tomatoes and chicken
into bite-sized pieces. Place in 9-by-13-inch baking dish. - Sprinkle with minced onion, Italian
seasoning and paprika then drizzle with avocado oil. Mix well with spoon. - Cover with mozzarella and Parmesan
cheese. Cover with foil and bake 40 minutes.
SOURCE:
Food and Beverage
Treat Guests to ‘Grape’ Fall Get-Togethers
‘Grape’ Fall Get-Togethers: Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Last Updated on September 10, 2026 by Daily News Staff
(Feature Impact) Fall gatherings take many shapes, from special occasions with loved ones to neighborhood soirees and glamorous get-togethers. For hosts, these opportunities for entertaining to the fullest call for fresh, flavorful meals, drinks and ingredients that complement a season worth celebrating.
Whether you’re serving a showstopping main course, sharing small plates or playing bartender (or all three), an option like California grapes can be the versatile ingredient that elevates both dishes and drinks alike. Their juicy burst of flavor and pop of color bring fall recipes to life, such as roasted chicken, lettuce wraps or cocktails.
You can also try freezing them to replace ice cubes in drinks, serving as a topping for crostini or simply placing in glasses or bowls to enjoy as a healthy, fresh snack while breaking the ice and waiting for the meal to be served.
To find more fall entertaining tips, tricks and recipes, visit GrapesFromCalifornia.com.
California Grape Shallot and Thyme Roasted Chicken
Servings: 6
- 1 whole chicken (about 4 pounds)
- 1 tablespoon butter, at room temperature
- 1 teaspoon sea salt
- 3/4 teaspoon dried thyme
- freshly ground pepper, to taste
- 2 cups red and black Grapes from California
- 1/3 cup finely chopped shallots
- 1/3 cup dry white wine
- fresh thyme leaves, for garnish (optional)
- Heat oven to 375 F.
- Rinse chicken and pat dry; place in 13-by-9-inch baking dish. Spread butter over surface of chicken and sprinkle with salt, thyme and pepper, to taste. Roast 45 minutes.
- Add grapes, shallots and wine to pan and roast 30-40 minutes, or until grapes are softening and thighs reach internal temperature of 165 F on meat thermometer.
- Remove from oven and tent with foil; let stand 15 minutes before carving. Place grapes, shallots and cooking juices in bowl and serve over slices of chicken. Garnish with fresh thyme leaves, if desired.
Nutritional information per serving: 260 calories; 29 g protein; 11 g carbohydrates; 9 g fat (31% calories from fat); 3 g saturated fat (3% calories from saturated fat); 90 mg cholesterol; 480 mg sodium; 1 g fiber.
California Grape Beef Bulgogi Lettuce Wraps
Servings: 6
Pickled Grapes:
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups Grapes from California, halved
- 2 tablespoons minced red onion
Beef Bulgogi:
- 1/2 pound beef round or sirloin steak
- 1/3 cup bulgogi sauce, plus additional for serving (optional)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon vegetable oil
- 12 larger hearts of romaine leaves, clean and dry
- snipped green onion tops
- To make pickled grapes: In small saucepan, stir vinegar, sugar, coriander seeds, mustard seeds and pepper flakes; bring to simmer. Remove from heat and stir to dissolve sugar; let cool to warm.
- Stir in grapes and onion and set aside to cool. Let stand 1 hour, stirring occasionally.
- To make beef bulgogi: Cut beef into small, bite-size strips.
- In medium bowl, stir 1/3 cup bulgogi sauce, vinegar and sesame oil then add beef. Let marinate 1 hour, stirring occasionally.
- In large skillet over medium heat, heat vegetable oil. Using slotted spoon or tongs, remove beef from marinade and add to skillet. Stir fry until beef is cooked through and golden brown, stirring constantly; let cool.
To serve: Place equal amounts beef and pickled grapes in romaine leaves and sprinkle with green onions. Serve immediately with additional bulgogi sauce, if desired.
Nutritional information per serving: 150 calories; 11 g protein; 20 g carbohydrates; 3.5 g fat (21% calories from fat); 1 g saturated fat (6% calories from saturated fat); 25 mg cholesterol; 65 mg sodium; 1 g fiber.
California Grape and Tamarind Whiskey Smash
Servings: 2
- 3/4 cup halved green Grapes from California
- ice
- 6 tablespoons (3 ounces) whiskey
- 1 tablespoon fresh lemon juice
- 1 teaspoon tamarind paste
- bitters, to taste
- In medium bowl, muddle grapes until mashed and in small pieces. Transfer to two lowball glasses and add ice almost to top of glasses.
- In shaker or small bowl, combine whiskey, lemon juice and tamarind paste; shake or stir. Season with a few drops of bitters, to taste. Pour into glasses over grapes and stir briskly to chill and dilute slightly.
Nutritional information per serving: 140 calories; 0 g protein; 11 g carbohydrates; 0 g fat (0% calories from fat); 0 g saturated fat (0% calories from saturated fat); 0 mg cholesterol; 0 mg sodium; 1 g fiber.
SOURCE:
California Table Grape Commission
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