Tuesday, December 7th, 2010
Healthful Holiday Treats from Price Cutter’s Nutrition Consultant, Jessica Idleman.
- 1 cup chopped pitted dates
- 1 cup raw walnuts
- 1 cup sesame seeds
- ¼ cup lemon juice
- 2 teaspoons freshly grated lemon zest
- ½ cup unsweetened dried coconut flakes
Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.
Per serving (1 lemon treat/31g-wt.): 140 calories (100 from fat), 11g total fat, 2.5g saturated fat, 4g protein, 10g total carbohydrate (3g dietary fiber, 7g sugar), 0mg cholesterol, 5mg sodium
Monday, December 6th, 2010
Healthful snacks from Price Cutter’s Nutrition Consultant, Jessica Idleman.
- 1 bunch of Kale (preferably organic), rinsed and dried
- Extra Virgin olive oil (about a tablespoon)
- Dash of unrefined sea salt (about ½ teaspoon)
- Cracked black pepper
- Lemon juice (optional)
Preheat your oven to 375 degrees. Fold kale leaves in half length wise. Hold the vein from the bottom of the leaf and pull it up and out to remove. Tear the remaining leaf into large pieces and lay on a cookie sheet. Drizzle lightly with oil. Add a small (very small) amount of salt and a few large grinds of pepper. Toss with your hands to disperse ingredients evenly among the leaf pieces. Pieces may seem dry but resist the urge to coat with oil and spices. Kale offers a lot of flavor and is easy to over season.
Lay pieces evenly on a cookie sheet (do not heap). Roast for approximately 10-15 minutes or until a few of the leaves begin browning on the tips. Cool slightly and enjoy. Store in aluminum or paper bags, not plastic.