Food and Beverage

Go Whole Grain for a Healthy Heart

Published

10 months ago

July 2, 2023

Daily News Staff

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.

However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

Nonstick cooking spray
1 1/2 cups whole grain sorghum flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 cup low-fat buttermilk
1/3 cup firmly packed light brown sugar
3 large egg whites
1/4 cup canola or corn oil
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

2 tablespoons whole grain sorghum flour
2 tablespoons light brown sugar
2 tablespoons uncooked quick-cooking rolled oats
2 tablespoons chopped pecans
2 tablespoons light tub margarine
1/2 teaspoon ground cinnamon

To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
In large bowl, stir sorghum flour, cinnamon and baking soda.
In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)

1 cup uncooked whole-grain sorghum
2 teaspoons toasted sesame oil
2 medium garlic cloves, minced
1 teaspoon gingerroot, peeled and minced
1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
1 cup snow peas, trimmed and halved
1/2 cup carrot strips, sliced into matchsticks
1/2 cup red bell pepper, diced
1/2 cup button mushrooms, thinly sliced
1/2 cup frozen shelled edamame, thawed
2 large eggs
2 tablespoons low-sodium soy sauce, divided
1/2 cup water chestnuts, rinsed and drained
1/4 cup green onions, diagonally sliced

Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

2 teaspoons cornstarch
1/3 cup water
1 cup blueberries
1 tablespoon sugar
1 1/2 teaspoons vanilla extract

Pancakes:

1/2 cup quick-cooking rolled oats
1/2 cup whole grain sorghum flour
1 1/2 tablespoons firmly packed light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 cup fat-free milk
1/2 cup unsweetened applesauce
1 large egg
1 tablespoon canola or corn oil

Topping:

1/2 cup fat-free plain Greek yogurt

To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

SOURCE:
American Heart Association

Food and Beverage

Dish Up Protein-Packed Sweet Treats

Published

4 days ago

May 7, 2024

Daily News Staff

(Family Features) In a world of packed schedules and boring food, it can feel like doing the healthy thing means giving up some of what makes you happy – like treats and flavors you love. Choosing health shouldn’t mean restricting yourself; everyone deserves a treat now and again.

Try incorporating better-for-you ingredients into your favorite indulgences. Look for convenient, ready-to-use products, like Premier Protein High Protein Shakes, to help infuse the nutrition you need with the joy you deserve. With 30 grams of protein, 160 calories and 1 gram of sugar, the shakes make it easy to take the first step and keep that momentum going, adding nutrient-dense protein to nearly any recipe.

In addition to a smooth, creamy texture, each shake delivers 24 vitamins and minerals including vitamins C and E, which help support a healthy immune system as part of a healthy diet and lifestyle. With 11 flavors – including strawberries & cream and chocolate – there’s an impossibly indulgent option for everyone to make a healthy life a happy endeavor through recipes like Peanut Butter Jelly Ice Cream and Chocolate Ice Cream with “Caramel” Sauce.

Find more information and recipes at PremierProtein.com or on Instagram.

Peanut Butter Jelly Ice Cream

Servings: 12

1 cup whole milk
1/2 cup Premier Protein Strawberries & Cream Protein Shake
1/4 cup packed brown sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup creamy peanut butter
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup sugar-free strawberry jelly

In large, heavy saucepan, heat milk, protein shake, brown sugar and salt until bubbles form around sides of pan. Whisk small amount of hot mixture into egg. Return to pan, whisking constantly.
Cook and stir over low heat until mixture thickens and coats back of spoon. Remove from heat; whisk in peanut butter. Quickly transfer to bowl; place in ice water and stir 2 minutes. Stir in cream and vanilla. Press wax paper onto surface of custard. Refrigerate several hours or overnight.
Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer’s directions.
When ice cream is frozen, spoon into freezer container, layering with jelly; freeze 2-4 hours before serving.

Nutritional information per serving: 271 calories; 23 g total fat; 11 g saturated fat; 0 g trans fat; 72 mg cholesterol; 205 mg sodium; 13 g total carbohydrates; 1 g dietary fiber; 8 g total sugars; 6 g protein.

Chocolate Ice Cream with “Caramel” Sauce

Recipe courtesy of “Chelsea’s Messy Apron”
Servings: 8

1 large sweet potato
1 bag (10 ounces) dark chocolate chips, plus additional for topping (optional)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1/4 cup coconut sugar
1 Premier Protein Chocolate Protein Shake

“Caramel” Sauce:

3 tablespoons coconut oil (measured when solid)
3 tablespoons real maple syrup
1 1/2 tablespoons almond butter
1/8 teaspoon fine sea salt
1/4 teaspoon pure vanilla extract

Wash and scrub sweet potato. Pierce with fork several times. Place on microwave-safe plate and microwave 5 minutes; flip and microwave 5 minutes. Allow to cool.
In microwave-safe bowl, microwave chocolate chips in 20-second increments, stirring between each increment until smooth and melted. Set aside.
Remove sweet potato skin and thoroughly mash. Pack into 3/4 cup measuring cup. Place in large blender.
Add melted chocolate to blender along with vanilla, sea salt, coconut sugar and chocolate protein shake.
Place lid on blender and blend on high at least 1 minute, or until ingredients are smooth and incorporated.
Transfer to ice cream maker and prepare according to manufacturer’s directions then transfer to airtight container and freeze 2-3 hours.
To make “caramel” sauce: In microwave-safe bowl, microwave coconut oil and syrup 30 seconds. Stir and microwave 30 seconds, or until melted and smooth. Stir in almond butter and whisk until smooth. Add sea salt and vanilla extract; whisk to combine.
Set “caramel” sauce aside at room temperature about 30 minutes. Top ice cream with sauce and additional chocolate chips, if desired.

Nutritional information per serving: 346 calories; 18 g total fat; 11 g saturated fat; 5 mg cholesterol; 219 mg sodium; 40 g total carbohydrates; 4 g dietary fiber; 31 g total sugars; 7 g protein.

SOURCE:
Premier Protein

Food and Beverage

Master Hosting Duties with Sweet, Simple Snacks

Published

4 days ago

May 7, 2024

Daily News Staff

Master Hosting Duties with Sweet, Simple Snacks

(Family Features) Perfect for entertaining or simply enjoying after a long day at the office, easy snacks with a few ingredients can help satisfy cravings without spoiling dinner plans. Versatile produce, like apples, provide a sweet, fruity backdrop in favorite recipes that can be enjoyed year-round.

Take these Country Caramel Apples, for example, which include apples, caramel dip and crushed pecans to make hosting duties fun and convenient. The combination of sweet and savory makes it the ultimate apple experience with the craveable texture and crunch of Envy Apples lending an uplifting aroma and flavor.

Providing a balanced sweetness with flesh that remains whiter longer, even after cutting, this leading apple variety makes entertaining easy, regardless of the occasion. Just carve small pieces out with a melon ball scoop, coat with caramel dip, roll in crushed pecans and serve with toothpicks to make snack time a breeze.

Discover more simple snack ideas for easy entertaining at EnvyApple.com.

Watch video to see how to make this recipe!

Country Caramel Apples

3 Envy Apples
1 bag crushed pecans
1 jar caramel dip

Using melon ball scoop, carve round apple pieces, starting at skin and rotating inward.
Insert long toothpick into each round apple piece.
Place crushed pecans in small bowl.
Roll round apple pieces in caramel dip then roll in crushed pecans.
Place coated apple bites on serving tray and refrigerate until just prior to serving.

SOURCE:
Envy Apples

Beverages

PEPSI® ANNOUNCE FOOTBALL STAR JACK GREALISH AS GLOBAL BRAND AMBASSADOR IN MULTI-YEAR PARTNERSHIP

Published

5 days ago

May 6, 2024

Daily News Staff

The star takes center stage in upcoming football campaign as Pepsi® continues to unlock enjoyment for fans
Jack joins Pepsi’s star-studded group of global brand ambassadors, including Vini Jr., Son Heung-min and Leah Williamson

LONDON, April 26, 2024 /PRNewswire/ — Pepsi has today unveiled the signing of its latest global brand ambassador, Jack Grealish, on a multi-year deal.

Jack will take centre stage in Pepsi’s soon-to-be-announced global football campaign. The campaign will build on Pepsi’s signature approach to football by creating unexpected and unrivalled football experiences for worldwide fans seeking to enjoy more of the beautiful game.

Jack Grealish joins Pepsi’s incredible roster of globally recognised talent, which already includes winger Vinicius Jr., Son Heung-min, and Leah Williamson.

All four players are set to appear in Pepsi’s forthcoming global advertising campaign, battling it out for street football supremacy. Jack and Pepsi have many plans in store that will bring the joy of football to fans throughout the year focused on the pleasure he takes from playing the beautiful game.

Jack Grealish, said: “I’m buzzing to partner with Pepsi as a global brand ambassador. Pepsi has a great heritage working with the biggest names in world football, and I’m excited to join their mission to unlock enjoyment for football fans around the world and encourage everyone to play the beautiful game!”

Eric Melis, VP of Global Brand Marketing, Carbonated Soft Drinks at PepsiCo, said: “Jack is renowned worldwide for his incredible football skills and the enjoyment he takes from the game. We celebrate those who personify our attitude on and off the pitch and can’t wait for him to support us in bringing more enjoyment to football fans around the world as part of the Pepsi family.”

About PepsiCo

PepsiCo products are enjoyed by consumers more than one billion times a day in more than 200 countries and territories around the world. PepsiCo (NASDAQ: PEP) generated more than $91 billion in net revenue in 2023, driven by a complementary beverage and convenient foods portfolio that includes Lay’s, Doritos, Cheetos, Gatorade, Pepsi-Cola, Mountain Dew, Quaker, and SodaStream. PepsiCo’s product portfolio includes a wide range of enjoyable foods and beverages, including many iconic brands that generate more than $1 billion each in estimated annual retail sales.

Guiding PepsiCo is our vision to Be the Global Leader in Beverages and Convenient Foods by Winning with pep+ (PepsiCo Positive). pep+ is our strategic end-to-end transformation that puts sustainability and human capital at the center of how we will create value and growth by operating within planetary boundaries and inspiring positive change for planet and people. For more information, visit www.pepsico.com, and follow on X (Twitter), Instagram, Facebook, and LinkedIn @PepsiCo.