On the day-after-Thanksgiving, meals are always a no-brainer. Leftovers. In fact, in most households, meals are a no-brainer a week or two after Thanksgiving. While we #FlatoutLove leftovers (sometimes even more than the meal itself!), it’s important to keep them interesting and mix it up. After all, no matter how delicious your Thanksgiving dinner was, there’s no reason to repeat it for every meal afterwards. Here are some ways to reinvent your Thanksgiving leftovers:
Chopped Salad: Chop up your favorite veggies and top with sliced turkey. One of our favorite chopped salad combos is: chick peas, carrots, celery, peas, tomatoes, black beans, dried cranberries, and a bit of cheese sprinkled on top such as feta.
Warm Chopped Salad: Take leftover veggies from your Thanksgiving dinner, chop them up, and add chopped lettuce. You would be surprised how much flavor the veggies add to the lettuce. You may not even dress.
Turkey Foldit: Fold up turkey, swiss cheese and honey mustard for a warm, savory meal.
Filling Breakfasts: Add a combo of your favorite leftovers (turkey, potatoes, veggies and whatever else you want to include!) into a pan for a hearty omelette or scrambler. You probably won’t even need the yolk, because of the leftovers’ flavor.
Turn Sides into the Main Dish: Drop the fork! Fold up or wrap up your favorite sides.
Celebrating Halloween isn’t just about carving pumpkins and collecting candy. We love that this holiday allows us to express ourselves in the kitchen, through costumes, and through festive decorations. Halloween gives us options, and who doesn’t want options?
So while we do love candy and pumpkin-carving, we also wanted to provide this activity to express yourself with friends and family this season. Perfect for a family dinner, a Halloween party dish, or for a passing-out-candy treat, our guilt-free Foldit Pumpkin Face Pizzas are a fun Halloween treat for you and your family to make together. Allowing everyone to customize their own pumpkin with their favorite toppings, we guarantee this activity will put a smile on everyone’s face.
Foldit Pumpkin Face Pizza
Prep Time: 10 Minutes
Cook Time: 14 Minutes
1 package Flatout Foldit® Flatbread
1 can or jar of your favorite pizza sauce
1 package reduced-fat Cheddar cheese, shredded
Favorite vegetables (cucumbers, red peppers, olives, etc.)
Olive oil cooking spray
Preheat oven to 350 degrees F. While waiting for oven to come to temperature, cut Flatout Foldit® Flatbread in half along the fold to create two rounds from each flatbread.
Spray cookie sheet with cooking spray and place 12 rounds on sheet. Bake for 6 minutes or until lightly golden. Remove, cool slightly and flip bread over to its other side, leaving oven on.
Spread each round with 1 tablespoon of tomato sauce and top with shredded cheese. Return to oven and bake for 6 minutes or until cheese melts. Remove from oven and arrange vegetables to create the face. Try red pepper strips for the mouth, cauliflower or broccoli for the nose, broccoli or cherry tomatoes for the eyes.
For added whimsy, place an upside-down cucumber end or broccoli stem at the top middle to create a pumpkin stem.
It has been a wonderful month of Spring Into Wellness recipes and advice. We hope you’ve enjoyed what our Flatout health experts have shared with you and look forward to hearing your thoughts on any of the dishes you create at home! Our final post comes from Nicole Silva, who is giving her best tips for keeping picky eaters happy and making a meal with a protein punch. Bon appetit!
If there is one misconception people have about dietitians, it’s that we have perfect diets. I could take it a step further and say a lot of people think our kids are fabulously well-rounded eaters. Well I’m here to tell you that neither of those stereotypes is true – at least not for me!
My three-year-old daughter has been a great eater until recently. All of a sudden my good eater has become picky…and it is driving me insane! I find protein to be my biggest struggle. Chicken, turkey, steak and even fish used to be easy meals for her. Now it is only a certain kind of chicken, maybe a turkey meatball. Often, she leaves the dinner table only having eaten fruit or yogurt. Sound familiar?
After re-reading one of my favorite books from graduate school, “Child of Mine” by Ellyn Satter (check out her website – it’s fabulous!), I altered my methods. Satter’s idea is basic. It is the parents’ responsibility to provide a child with food. It is the child’s responsibility to eat it. So I stopped pestering her. I make one meal at dinner for everyone, and it includes a major form of protein, poultry, lean red meat or fish. I always serve it with fruit and/or vegetables, most of which she willingly eats. If she decides she doesn’t want to eat the protein, there is always yogurt or a peanut butter and jelly in the fridge.
Otherwise, when dinner is over, so is meal time. I find that if she is hungry (translation: no snacks before dinner), she eats. If not, she won’t starve. I stock the fridge with a lot of healthy choices, make sure she takes a multivitamin and know that I will look back and realize it wasn’t worth stressing over!
This calzone recipe is packed with protein, delicious and super easy to make. Enjoy!
Ham and Cheese Calzone
- 2 Flatout Soft 100% Whole Wheat Wraps
- 1/3 lb low sodium deli ham
- 1/3 lb low fat Swiss cheese
- Jar of roasted red peppers, chopped
- 1/2 cup shredded Monterey Jack cheese
Preheat oven to 350°F. Coat a cookie sheet with cooking spray. Lay each wrap on the cookie sheet. Divide and layer ham, Swiss cheese and roasted red peppers evenly between each wrap, leaving 1 inch around the edge. Sprinkle with Monterey Jack cheese. Roll tightly by folding each edge in, starting with a long side. Flip over and make two small slices with a knife to allow for venting.
Bake for 15-20 minutes until crisp and golden. Slice in half and serve!
We’d love to hear your fresh perspective!
- What are your strategies for helping picky eaters clean their plates?
Happy Wednesday! Thanks to all who attended our #SpringIntoWellness party on Twitter last night. We had a great time chatting with you! If you missed it, you can still view all tweets by clicking here.
Today Kristine Van Workum is sharing her insight on the benefits of eating whole grains. We think you’ll love her unique and delicious recipe. Bon appetit!
Most of us are already familiar with the health benefits of whole grains: rich in fiber, vitamins, minerals, phytochemicals and antioxidants, they’ve been linked to a decreased risk of obesity, diabetes, heart disease and certain types of cancers. And the list goes on and on. The term “whole grain” means that all three parts of the grain kernel are intact, which includes the germ, bran and endosperm layers. Every month the Whole Grains Council features a different whole grain to spotlight. May brings attention to the whole grain amaranth. Amaranth is a gluten-free grain, and thus growing in popularity among those who have Celiac Disease or who avoid wheat/gluten-containing foods/grains. Never heard of it? Don’t worry – here’s your chance to learn and try something new!
Nutritionally, amaranth provides a good dietary source of protein, fiber, iron, magnesium, phosphorus, copper, selenium and Vitamin B6, and is an excellent source of manganese. It also contains more than three times the average amount of calcium, and it’s the only grain documented to contain Vitamin C. For more information on amaranth and its health benefits, visit the Whole Grains Council website.
Since this is my last recipe post for Flatout this month, I decided to create a more unique dish using amaranth, especially since I’ve never cooked with it myself. I always encourage my patients to try new foods so I wanted to follow my own advice. In the recipe below I have replaced what would normally call for bulghar (or cracked wheat) with amaranth. I hope you enjoy the recipe and experimenting with this more unusual whole grain!
Flatout Kibbeh & Amaranth Wrap
Ingredients for Kibbeh:
- 4 Flatout Soft 100% Whole Wheat Wraps
- 1 lb 93% (or leaner) ground beef (you can also substitute ground lamb, chicken or turkey)
- 1 medium onion, finely chopped
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp cinnamon
- 1 Tbsp all spice
- 1 cup amaranth (rinsed in cold water)
- 2-3 Tbsp pine nuts
Ingredients for Condiments:
- 1 cucumber, seeded, peeled & chopped
- 1 cup plain yogurt
- 2-3 Tbsp fresh mint, chopped
- Salt and pepper to taste
- Sliced tomatoes and red onions
Preheat oven to 350ºF. Combine all kibbeh ingredients, then form into logs or patties (meatball size) – this is a fun hands-on job for kids (just be sure to wash hands well after handling raw meat)! Bake on a cookie sheet for ~30 minutes or until fully cooked. While kibbeh is baking, prepare condiments. Mix cucumber, yogurt, mint, salt and pepper for cucumber-yogurt sauce. Slice tomatoes and red onions. After kibbeh is done baking, assemble wraps using Flatout Flatbread, kibbeh, cucumber-yogurt sauce and tomatoes/onions as desired. Enjoy!
We’d love to hear your fresh perspective!
- Have you ever made a recipe with amaranth? What ingredients did you use?
Happy Monday! We can’t believe the final week of Spring Into Wellness has already arrived, but we’re excited to bring you three more recipes from our health experts this week. Today’s post comes from Beth Aldrich, and she’ll be sharing tips on how to create a protein-packed snack from unexpected sources.
What’s a mom (of teenagers) to do? They have a mind of their own and don’t always want to eat the meals and snacks I prepare. Well, thanks to Flatout Bread, I have some options. Sneaky as they may be, my tactics are simple. Give them what they want (within reason). My teenage sons are very clear about what they like and don’t like to eat, so I have loads of those things around the kitchen within reach.
From time to time, I’ll throw in a curve ball and introduce something new for them to try. Nine times out of ten, they’ll at least take a bite. I find that if you add some sweetness like whipped topping, peanut butter, syrup or a little sprinkle of sugar, you can get them to eat just about anything. So when I decided to elicit the help of my middle son, Ryan, for today’s vlog, I asked him what types of protein he’d add to a wrap. With my turkey breast and sliced chicken standing in the wings, the jar of peanut butter took center stage instead. With 7 grams of protein in a two tablespoon serving, I knew we’d be a tad bit short in the protein department. But never fear: Flatout Bread Multi-Grain with Flax to the rescue. With 9 grams of protein per wrap and 8 grams of fiber, this mom of teens can give a sign of relief.
Now the fun part, letting my teenager stage a video for the concoction. We searched around and decided that a sprinkle of cinnamon (to help regulate blood sugar – good for hyper kiddos) and a tablespoon of ground flax (loaded with omega-3s, fiber and protein) would partner nicely with a fiber and potassium-rich banana, all sitting atop a slather of organic peanut butter.
Wrap it up and, wha-lah, breakfast, lunch or an after school snack DONE for my muscle-seeking teenage son. Little ladies can appreciate the benefits of this wrap, too.
It doesn’t take much money, time or energy to come up with a healthy snack or meal option when Flatout Bread is on hand. Just consider your key ingredients: protein, fruits, vegetables and grains, and you’ll have what it takes to make any kid well-fed, satisfied – and asking for more.
Watch Ryan making his snack in the video below!
Flatout Peanut Butter Protein Wrap
- 1 Flatout Multi-Grain with Flax Wrap
- 2 tbsp. peanut butter
- 1 tbsp. ground flax
- 1 large banana, sliced
- 1 pinch cinnamon
Spread the peanut butter over the bottom third of the wrap. Sprinkle ground flax over peanut butter and add sliced bananas. Roll the wrap up tightly, taking care to keep ingredients packed in. Using a serrated knife, slice into pinwheels and sprinkle with cinnamon. Serve and enjoy!
Big thanks to Beth and her sons for all of the amazing advice and recipes these past four weeks! To view Beth’s other three posts, click on the links below:
Vegetable. There is something about the word that makes a child cringe. From a visual perspective, some vegetables may not be among the most aesthetically pleasing foods. I know firsthand that the hardest part about getting a child to eat their veggies is to get them to try them first! After one bite and if well presented, chances are they are going to go in for another and another!
I find the best way to entice my daughter to try new veggies is to include her in the cooking process. Bring a chair or step stool up to the counter and let them in on the fun. Starting early is best but it’s never too late to begin cooking lessons in the home! Plus who doesn’t need a live-in sous chef? Your child’s age will determine his or her ability and level of skill, so be sure to delegate tasks appropriately. Try letting your child place chopped sweet potatoes in the pot. Later they can help with the smashing. Whether it is husking corn or washing carrots to dip in hummus, kids just like to feel included and accomplished. Encouragement goes a long way and they will be itching to try their latest creation!
Green Pea Guacamole with Bread Crisps
- 1 package of Flatout Hungry Girl Foldit Sliders in Classic White
- 1 16 oz bag of frozen peas, thawed
- 1 avocado, peeled and chopped
- 3 cloves of garlic, minced
- ½ small onion chopped
- Juice of one lemon
- 1/3 cup coarsely chopped fresh oregano, divided
- 1 tsp of salt (optional, to taste)
Preheat oven to 350° F. Coat a cookie sheet with cooking spray. Separate individual Flatout Sliders and cut in half. Place evenly on cooking sheet and toast for 10 minutes or until crisp (flipping after 5 minutes). While the sliders are toasting, puree together pees, avocado, garlic, onion, lemon juice and half the oregano. Stir in salt, if desired. Transfer to a serving bowl, sprinkle with oregano and serve with toasted sliders. Enjoy!
We’d love to hear your fresh perspective!
- What are some strategies you use to get your kids to eat their veggies?
Spring is the prime time to focus on savoring the fresh and robust flavors of seasonal veggies. And what better way to enjoy eating your vegetables than if they are homegrown? If you live in an area where you can cultivate a garden, it’s a great way to get kids interested in taste-testing the foods they grow. To find some tips on gardening and for information on which springtime vegetables are in season now, check out the Produce for Better Health Foundation’s website.
One of my favorite Spring vegetables is asparagus. Since May is also Mediterranean Month, I’ve incorporated some Mediterranean ingredients into my recipe below. Kids (and adults) will enjoy eating their veggies if they are incorporated into meals and snacks in a creative, tasty, and finger-food way.
Since one of the key principles of the Mediterranean Diet is eating abundant amounts of vegetables, fruits and whole grains, I decided to focus on a sampling of veggies in my snack below. Research shows eating a diet rich in fruits, vegetables, whole grains, nuts, beans and seeds is abundant in healthy micronutrients, antioxidants, vitamins, minerals and fiber. Studies suggest the components of the Mediterranean diet may help protect against cancer, heart disease, Alzheimer’s disease, dementia and even type-2 diabetes and obesity. For more specific research and menu planning ideas for Mediterranean-style meals, visit the Mediterranean Foods Alliance website for more information.
Flatout Veggie Logs
- Fresh arugula or spinach leaves (1-2 handfuls)
- Olives (black or Kalamata), chopped
- Roasted red pepper, sliced
- Asparagus spears (~1” tops)
- Bell pepper, sliced (orange or red variety)
- Cucumber or zucchini, sliced
- Sun-dried tomatoes, chopped
- 8 Flatout EdgeOn Multigrain Baked Flatbread Crisps
- Hummus or babaganoush spread
Place 1-2 handfuls of arugula and/or spinach on a plate. Chop a few olives, slice a roasted red pepper, wash and cut off tops of 4-5 asparagus spears, and slice/dice some orange bell pepper, cucumber and/or zucchini, and sun dried tomatoes. Assemble a variety of “veggie logs” by spreading a Flatout Crisp with either hummus or babaganoush, then add a variety of the chopped veggies. Place several different combinations of “veggie logs” onto the plate with arugula/spinach.
Make up fun and creative names for your creations (see a few examples below):
- Mediterranean Ants on a Log (Flatout Crisps with hummus and chopped olives)
- Mediterranean Forrest (Flatout Crisps with hummus and tips of asparagus spears standing up)
- Caterpillars on a Log (Flatout Crisps with babaganoush and sliced sun-dried tomatoes)
We’d love to hear your fresh perspective!
- What types of “veggies on a log” would you create?