Put a Healthy Twist on Your Favorite Foods, like Kale and Quinoa Bite Tacos. Whether it’s a simple date night at home or a weeknight meal for the entire family, finding an inter-culinary balance between everyone at the table can sometimes be difficult.
However, when at least one party is willing to make dietary changes to benefit a loved one, serving up quality meals can become less of a hassle. Though men are often stereotyped as carnivorous cavemen, the majority are willing to change their eating habits – trading in those porterhouses for veggie burgers – to make their partners happy, according to a survey from Yves Veggie Cuisine. While 63 percent of men and 62 percent of women would eat less meat if their partner asked, 59 percent of men said they would also eat less of their favorite foods, at the request of their significant other.
In the same survey, dietary changes in the name of love were found at every level of the food pyramid, not just meat. Among the changes men have already made are eating less meat (22 percent), eating less dairy (18 percent), and eating less gluten (15 percent). However, it was found that women tend to hold their ground more when it comes to giving up certain foods with only 14 percent eating less dairy, 10 percent eating less meat and 6 percent eating less gluten for the sake of their relationship.
Making dietary compromises can be as simple as using high-quality ingredients like Yves Veggie Cuisine Appetizer Bites to complement, complete, or even reinvent family-favorite meals like tacos. The gluten-free, non-GMO bites are low in fat and contain no artificial preservatives, colors, or flavors, making it easy to put a plant-positive twist on nearly any meal with one of the two varieties – Kale and Quinoa or Falafel.
Find more balanced, veggie-forward recipes that can inspire shared moments together at yvesveggie.com.
Kale and Quinoa Bite Tacos
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 8-10
- 1 package (8.2 ounces) Yves Veggie Cuisine Kale and Quinoa Bites
- 1 package hard taco shells (8-10 shells)
- 1 cup salsa
- 1 cup guacamole
- 1 red onion, sliced
- 1 bunch cilantro
- lime wedges
- Heat oven to 350° F.
- On a nonstick baking pan, arrange kale and quinoa bites.
- Bake 10 minutes, or until outside is slightly crispy. In taco shells, layer guacamole, salsa and kale and quinoa bites.
- Top with sliced red onion and cilantro. For additional zest, serve with lime wedge.
SOURCE:
Yves Veggie Cuisine
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Blend Your Way to a Nutritious Meal
Blended Tacos Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.
Blended Tacos
Blended Tacos
Recipe courtesy of the Mushroom CouncilYield: 12 tacos
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup water
1 teaspoon vegetable oil
1 pound button mushrooms, finely chopped
1 pound 80 percent lean ground beef
12 crunchy taco shells, warmed
2 cups grated cheddar cheese (optional)
1 large tomatoes, diced (optional)
1 head iceberg lettuce, shredded (optional)
In a small bowl, mix chili powder, garlic powder, onion powder, cumin, and salt. Stir in water and set aside.
In a large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly about 7-10 minutes. Carefully drain excess grease, if necessary.
Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook for 3-5 minutes.
To assemble, add about 1/4 cup mushroom-meat mixture to the bottom of each taco shell. Layer shells with cheese, tomatoes, and lettuce, if desired.
SOURCE:Culinary.net
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Kale and Quinoa Bite Tacos
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Refreshing Sweet Summer Snacks
Refreshing Sweet Summer Snacks. There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.
Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool, and refreshing flavor also make it a favorite for all ages.
From a practical standpoint, watermelon is also quite portable, versatile, and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.
Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:
A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
A charcuterie board with a selection of fruit, cheese, and protein for simple snacking.
Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.
Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.
Easy Summer Thirst Quencher
Watermelon-Infused Water
Simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.
Watermelon-Infused Water
2 cups watermelon balls or cubes
1 cup other fruit, such as berries
herbs, such as basil or mint
Place watermelon, fruit, and herbs in a pitcher and cover with water. For best flavor, allow chilling in the refrigerator at least 30 minutes before serving.
Red, White, and Blue Watermelon Parfait
1 cup blueberries
1 container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
1 cup watermelon, plus three pieces diced watermelon
whipped cream, for serving
In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.
Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.
Patriotic Fruit Salad
1 watermelon
honeydew
blueberries
Slice 1/4 inch off the bottom of watermelon, lengthwise, to create a stable base.
Use a pencil to draw zig-zag lines for basket opening. Using a paring knife, make cuts through the rind.
Carefully remove the top section, pull out large chunks of flesh, and cut them into 3-by-3-inch squares.
Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
Use ice cream scoop to remove flesh from the inside basket and cut scoops into quarters for fruit salad. Place in bottom of the basket. Add honeydew and blueberries; stir to combine.
Cut out white stripes from honeydew.
Garnish top of fruit salad with watermelon stars, honeydew stripes, and blueberries.
Patriotic Charcuterie Board
1/2 medium seedless watermelon, cut into wedges
1/2 cup fresh raspberries
1 1/2 cups fresh blueberries
10 strawberries (dipped in white chocolate, if desired)
5 ounces fresh goat cheese
1/2 cup toasted, salted cashews
2 ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
1 Honeycrisp apple, cored and sliced
lemon juice
fresh basil leaves
On a large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat, and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.
Flag Kebab Cake
1 pint fresh, washed blackberries
12 wooden skewers
1 seedless watermelon, flesh cut into 1-inch cubes
1 angel food cake, cut into 1-inch cubes (white part only)
dips, such as yogurt, chocolate, caramel, or marshmallow (optional)
Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
On remaining skewers, alternate watermelon and cake so the first and last cubes are watermelons. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
Serve with dips, if desired.
SOURCE:National Watermelon Promotion Board
Try Kale Tacos this summer, or anytime for that matter.
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