(Family Features) Setting the stage for success in the classroom starts with reliable morning routines the whole family can depend on. Establishing a plan for each day before heading off for work or school is beneficial for staying on time and organized, and many families’ mornings start with a nutritious breakfast.

This school year, add better-for-you breakfast recipes like Orange Oatmeal or an Orangeberry Smoothie to the menu. These morning meals are powered by 100% orange juice, a delicious option that helps fuel the body with essential nutrients that support a healthy immune system and overall diet quality with no added sugar.

“A growing number of research studies has revealed children who regularly drink 100% orange juice have higher intakes of key nutrients, higher quality diets and may have healthier lifestyle habits, like greater physical activity levels, than children who do not drink OJ,” said Dr. Rosa Walsh, director of scientific research at the Florida Department of Citrus. “Study after study confirms that 100% orange juice not only has a place in the diets of children, but it can also serve as an easy way for parents to provide key nutrients without fear of adverse effects on body weight when served in moderation.”

Consider these nutritional benefits of Florida Orange Juice, “The Original Wellness Drink.”

Diet Quality
Because 1 cup of 100% orange juice counts as 1 cup of fruit, it’s an easy way to contribute to your children’s fruit intake. As a kid-favorite, it’s a nutrient-dense beverage that helps increase the intake of key nutrients including vitamin C, folate, thiamin, magnesium, potassium and, in fortified juices, vitamin D and calcium.

Immune Support
When paired with a healthy lifestyle, Florida Orange Juice has vitamin C, vitamin D (in fortified juices) and phytonutrients (naturally occurring plant compounds) and may help support a strong immune system.

• Vitamin C – Commonly associated with helping maintain and strengthen a healthy immune system by protecting cells and promoting the production and function of cells. One 6-8-ounce glass of OJ is an excellent source.
• Vitamin D – Plays an important role in regulating immune response and helps cells fight off bacteria and viruses that get into the body. One 6-8-ounce glass of fortified OJ is a good source.
• Plant Compounds, Flavonoids and Colorful Carotenoids – Work to support the immune system by helping to fight inflammation and helping cells communicate with each other, which can help strengthen immune response when encountering infection.

No Added Sugar
Unlike foods and beverages that contain added sugars, the natural sugar in 100% orange juice contains vitamins, minerals and phytonutrients. As one of nature’s nutrient-rich foods, OJ is a convenient way to enhance whole fruit intake and reach daily recommendations. Plus, it can be used as a substitute for nutrient-poor foods and beverages, such as sugar-sweetened beverages, in the diets of children and adults.

Find more information and recipe inspiration at FloridaCitrus.org/OJ.

Orange Oatmeal

Servings: 4

• 1 1/2 cups water
• 1 cup Florida Orange Juice
• 1 cup quick cooking steel-cut oats
• 1 Florida Orange, peeled and diced
• 1 tablespoon agave nectar or honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt

1. In medium saucepan over high heat, bring water and orange juice to boil.
2. Add oats to boiling liquids.
3. Return to boil then reduce to medium heat and cook uncovered 5 minutes, stirring frequently.
4. Mix in orange, agave nectar, cinnamon and salt. Remove pan from heat; let stand 1 minute before serving.

Orangeberry Smoothie

Servings: 1

• 1 cup Florida Orange Juice
• 1/2 cup frozen strawberries
• 4 ounces strawberry Greek yogurt
• 1/4 cup milk
• ice cubes
• 1 Florida Orange, sliced

1. In blender, blend orange juice, strawberries, yogurt, milk and ice, as needed to reach desired consistency, until smooth.
2. Pour into glass and garnish with orange slice.

SOURCE:
Florida Department of Citrus

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy

Advertisement

Convenient, Crave-Worthy School Day Recipes to Get Kids Eating Healthy

(Feature Impact) During the rush of back-to-school season, parents need quick, efficient options to encourage healthy foods for their families without fielding moans and groans. That means choosing simple recipes that feature nourishing fruits, vegetables, proteins and healthy fats while still boasting kid-approved textures and flavors.

Keeping high-quality fresh produce in your kitchen, like Dandy Celery from Duda Farm Fresh Foods, means you’ll be ready to whip up nutritious yet convenient lunches, after-school snacks and dinners at a moment’s notice.

This Ants on a Log Salad recipe is a deconstructed mix-and-eat twist on a classic childhood favorite, while the Quick-Pickled Celery and Egg Salad elevates traditional egg salad into a fresh, tangy filling for sandwiches and wraps. Both recipes are creamy, crunchy and craveable with a well-balanced mix of nutrients to satisfy the appetites of busy families.

“Healthy eating doesn’t have to be complicated,” said Nichole Towell, senior director of marketing and new product development at Duda Farm Fresh Foods. “During the busy back-to-school season, simple choices like keeping fresh celery on hand can make it easier to build wholesome snacks and meals throughout the week. Its crisp texture, refreshing taste and versatility make it a favorite for families looking for easy ways to add more vegetables to their day.”

Find more easy school-day recipe ideas at DudaFresh.com.

Ants on a Log Salad

Total time: 5 minutes

Servings: 1

• 1          apple, chopped
  
• 2          stalks Dandy Celery, chopped
  
• 3/4       cup non-dairy yogurt
  
• 2          tablespoons raisins
  
• 1          tablespoon peanut butter

1. Chop apple and celery into small, evenly shaped, bite-sized pieces. Add apple and celery pieces, yogurt, raisins and peanut butter to jar and shake well to combine or mix together in bowl. Serve.

Quick-Pickled Celery and Egg Salad

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 3

Quick-Pickled Celery:

• 1/3       cup hot water
  
• 2/3       cup white vinegar
  
• 1          tablespoon granulated sugar
  
• 1          teaspoon salt
  
• 1/2       teaspoon whole peppercorns
  
• 1 1/2    cups sliced Dandy Celery, cut into 1/4-inch pieces (about 3 celery ribs)
  
• 1          sprig fresh dill

Egg Salad:

• 6          large eggs
  
•             cold water
  
• 1/3       cup mayonnaise
• 1/3       cup chopped pickled celery
  
• 1          green onion, thinly sliced
  
• 1          teaspoon yellow mustard
  
• 1          teaspoon hot sauce
  
• 1          tablespoon chopped fresh tarragon
  
• 1/4       teaspoon celery salt seasoning

1. To make pickled celery: Use microwave or kettle to bring water to boil. Pour into large mason jar; add white vinegar, sugar, salt and peppercorns. Stir well to dissolve salt and sugar.
2. Add celery and dill. Cover with lid and chill 1 hour to overnight.
3. To make egg salad: Add eggs to medium saucepan and fill with cold water until eggs are covered. Over medium-high heat on stovetop, bring to boil. Turn off heat and cover with lid. Let sit 10 minutes. Drain and add eggs to bowl full of ice-cold water. Chill at least 10 minutes before peeling.
4. Chop hardboiled eggs and add to mixing bowl. Add mayonnaise, pickled celery, green onion, mustard, hot sauce, tarragon and celery salt then stir to combine. Serve in sandwich or wrap, or with crackers.

SOURCE:

Duda Farm Fresh Foods

🍴 What’s your favorite food, recipe, or dining spot? Tell us in the comments! Then subscribe to the STM Daily News Food and Drink newsletter for fresh recipes, restaurant news, food trends, and delicious stories delivered straight to your inbox. Join our growing community of food lovers today!

(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.

Savor the timeless taste of pasta with this Penne Alla Vodka, a classic dish high on flavor and low on hassle so you can have a meal ready in just 30 minutes. Plus, it offers an alternative to traditional recipes by using Country Crock Plant Cream, a new dairy-free substitute for heavy whipping cream perfect for using in a variety of your favorite dishes.

Made with delicious plant-powered ingredients, it provides the taste of heavy whipping cream without the heaviness. As a 100% vegan, dairy-free and soy-free solution, it’s a 1-for-1 swap for heavy whipping cream in cooking and baking recipes, making it ideal to have on hand year-round.

When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

Penne Alla Vodka

Prep time: 10 minutes
Total time: 30 minutes
Servings: 5

• 1 tablespoon Country Crock Plant Butter with Olive Oil
• 1/2 cup chopped white or yellow onion
• 1/2 teaspoon finely chopped garlic
• 1/2 cup tomato paste
• 1 pinch red pepper flakes
• 1/4 cup (2 fluid ounces) vodka
• 16 fluid ounces Country Crock Plant Cream
• 1/4 cup (2 fluid ounces) water
• 3 cups dry penne pasta, cooked and drained
• 1/4 cup grated vegan Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 cup loosely packed fresh basil leaves

1. In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.
2. Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.
3. Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.
4. Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.
5. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Strawberry Shortcake

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8

Strawberries:

• 2 pounds strawberries, hulled and sliced
• 6 tablespoons sugar

Whipped Plant Cream:

• 2 cups Country Crock Plant Cream, directly from refrigerator
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract

Shortcakes:

• 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
• 1 tablespoon lemon juice
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
• 1 tablespoon turbinado sugar

1. To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
2. To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
3. To make shortcakes: Preheat oven to 475 F.
4. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
5. In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
6. Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
7. Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
8. Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.

SOURCE:
Country Crock Plant Cream

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

https://stmdailynews.com/category/food-and-beverage

You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy