EDIBLES

Fresh, healthy family meals

Published

4 years ago

03/09/2022

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

1/4 cup oil
1/4 cup fish sauce
1/4 cup rice wine vinegar
1/4 cup water
2 tablespoons raw sugar
1 cup chopped fresh cilantro
1 lime, juice only
1 clove garlic, minced
1 small Thai bird chile or serrano chile, chopped
1/4 head finely shaved green cabbage
1/4 head finely shaved purple cabbage
2 carrots, thinly julienned

Skirt steak:

1 1/2 pounds trimmed skirt steak
1/2 cup coconut milk
3 cloves garlic, minced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sriracha
salt, to taste
3 cups cooked brown rice
1/2 cup crushed peanuts
1 lime, quartered, for garnish

To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
Heat grill to high.
Grill 3-4 minutes each side until medium rare.
Let rest 3 minutes.
Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

1 whole chicken, cut into eight pieces
1 ounce minced garlic
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon ground fennel seed
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1 tablespoon kosher salt

Potatoes:

2 1/2 pounds Yukon gold potatoes
salted water
oil

Cauliflower:

1 head cauliflower
salted water
ice
2 tablespoons mayonnaise
1 teaspoon tamari or soy sauce
1 tablespoon chopped parsley

Roasted onions:

1 red onion
salt
oil

For serving:

3 ounces pitted Castelvetrano or green olives, cut into quarters
5 ounces wild arugula
1 lemon, quartered

To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
Preheat oven to 450 F.
Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
Squeeze lemon over reserved onion.
When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

2 heads garlic
olive oil
salt

Frittata:

oil
2 medium leeks, sliced
8 ounces blanched, chopped broccoli
salt, to taste
9 eggs
2 tablespoons chopped fresh parsley
2 ounces grated Parmigiano Reggiano
2 tablespoons heavy cream

To make roasted garlic: Preheat oven to 400 F.
Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
To make frittata: Lower oven to 375 F.
In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

SOURCE:
Abbott

EDIBLES

Celebrate summer with homemade peach ice cream

Published

5 days ago

08/13/2026

bowienews

(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.

Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.

The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.

Find more summer dessert recipes at Culinary.net.

Peach Ice Cream

Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)

4 cups fresh peaches, peeled and sliced (5-6 peaches)
1/2 cup granulated sugar
1 cup brown sugar
3 tablespoons fresh lemon juice
2 1/4 teaspoons vanilla extract
2 cups heavy cream

Prior to churning: Freeze bowl of ice cream maker 24 hours.
In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

EDIBLES

6 simple, fun school-day meals with minimal chaos

Published

2 weeks ago

08/06/2026

bowienews

(Feature Impact) When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s.

Choosing uncomplicated meal ideas like these back-to-school recipes lets you reclaim some precious time from the morning and evening chaos. Designed to fit seamlessly into your existing routines, the recipes are familiar, flexible and filling – and, perhaps most importantly, won’t keep you standing at the stove for hours. Make it easy for your loved ones with Healthy Family Project’s registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.

Visit HealthyFamilyProject.com to find more easy, family-friendly recipes for back-to-school season.

Mandarin Chicken Rice Bowls – This fresh, fun dinner starts with a base of rice topped with juicy mandarin slices, savory chicken, fresh vegetables and a bright citrus dressing. Plus, it’s easily customizable to each family member’s tastes and preferences.

Lemon Blueberry Pancake Lunchbox Bites – To make your kids’ eyes light up when they open their lunchboxes, opt for recipes that feel a little playful. These mini pancakes paired with colorful fruits definitely fit the bill, and they’re a great way to disguise nutritious ingredients like oats, eggs and bananas. Include a cup of yogurt on the side to make lunch dippable and interactive.

Tomato Turkey Burger Bowls – Burger night gets a healthy twist in this creative recipe, which swaps a beef patty for lean ground turkey and oily French fries for roasted potato wedges while leaning into classic toppings like lettuce, tomatoes and pickles. If the kids still prefer their burgers as sandwiches instead of bowls, provide buns on the side so they can build their own.

One-Pot Cheeseburger Mac – If just imagining a sink full of dishes makes you tired, that means it’s the kind of night for a one-pot dinner. Pasta, cheese, tomatoes and onions combine with your choice of protein for a hearty and satisfying comfort meal that might remind you of your own childhood.

Greek Salad with Cucumbers, Tomatoes and Watermelon – Whether you pack them as a healthy school lunchbox side or serve as a refreshing after-school snack, these salad cups keep weekday flavors fresh and interesting. The combination of cucumbers, watermelon, tomatoes, feta and mint means your loved ones are getting fruits, veggies, protein and herbs all in one. For on-the-go enjoyment, remember to pack the dressing on the side.

Easy Quesadilla Dippers – Cookie cutters aren’t just for cookies anymore. Eating is generally less of a battle for kids when their food is in fun shapes, so let them choose their star, heart, gingerbread man or dinosaur to make these quesadillas more craveable. Fillings are flexible, too: layer cheese with chicken, beans or cooked veggies of your choice then serve with a side of salsa or guacamole for dipping.

SOURCE:

Healthy Family Project

EDIBLES

Yes please to grilled cheese of the year, with a protein punch

Published

1 month ago

07/09/2026

bowienews

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

1 tablespoon butter, softened
2 slices bread fortified with protein and fiber
2 Borden Mild Cheddar Slices
1 slice Borden Mozzarella Melts
5 ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

2 tablespoons non-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
Place bread on griddle and cook until lightly toasted. Flip and cook other side.
Remove sandwich from skillet or griddle.
To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

1 tablespoon butter, softened
2 slices white bread
2 slices Borden Extra Sharp Melts
2 slices Borden American Singles

Heat skillet or griddle over medium heat.
Spread butter on one side of each slice bread.
Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
Remove from skillet or griddle and slice in half.