EDIBLES

Add this superfruit to your menu for heart-healthy meals

Published

8 months ago

04/03/2025

(Family Features) It’s no secret that adding greens to your menu – morning, noon and night – can go a long way toward healthier eating habits. While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day.

As a versatile fruit with naturally good fats and nearly 20 vitamins and minerals, avocados have become a household staple. Avocados From Mexico is a national supporter of the American Heart Association’s Healthy for Good Initiative – Eat Smart Program, encouraging people to incorporate a variety of fruits, vegetables and other heart-healthy foods into their meals.

By supporting this initiative, Avocados From Mexico is helping to raise awareness about the importance of making smart nutrition choices. The brand’s “Good Fats Meet Great Taste” campaign, featured at select Kroger locations, highlights the importance of balanced nutrition and fresh food choices as part of an overall heart-healthy lifestyle.

Avocados provide a good source of naturally unsaturated fats, which can be part of a heart-healthy eating pattern when consumed in place of saturated fats. A well-balanced diet that includes nutrient-rich foods like avocados, whole grains, lean proteins and fiber-rich vegetables can support overall heart health. In addition to good fats, avocados are also a good source of fiber, with 3 grams per one-third of a medium avocado.

If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, this Avocado, Brussels Sprout, Kale and Date Salad provides a delicious introduction to the superfruit. Loaded with greens and fit for sharing with a crowd, you can do your part to bring avocados to your nearest and dearest, neighbors or anyone you’re hosting for a fresh, better-for-you meal.

The best part: This heart-healthy dish comes together in a snap. Just process the homemade dressing featuring dates, Dijon mustard and apple cider vinegar. Then toss Brussels sprouts, kale, red onion, pistachios and, of course, avocados before combining with the dressing.

Finally, serve with shaved Parmesan cheese on the side (so guests who prefer to avoid dairy can do so) and enjoy for a fresh meal that’s equal parts delicious and nutritious. Sliced avocados are the star of the dish, with naturally good fats and nearly 20 vitamins and minerals, making this an always good, super fun recipe and a way to begin making smarter food choices.

Discover more ways to add heart-healthy meals to your menu by visiting AvocadosFromMexico.com/avocado-nutrition.

Avocado, Brussels Sprouts, Kale and Date Salad

Servings: 8

Dressing:

1 tablespoon lemon juice
2 tablespoons apple cider vinegar
4 dates, pitted, softened
2 teaspoons Dijon mustard
1/4 cup olive oil

2 Avocados From Mexico, sliced
6 cups Brussels sprouts, shaved or shredded
3 cups lacinto (dinosaur) kale, shredded
1 cup red onion, sliced
1/2 cup pistachios (or pumpkin seeds), shelled
reduced-fat (sharp) Parmesan cheese, shaved or grated, for topping (optional)

To make dressing: In food processor, process lemon juice, apple cider vinegar, pitted dates and mustard. Slowly add olive oil to combine.
To make salad: In large salad bowl, combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing evenly over greens and toss until well-coated.
Serve with shaved Parmesan cheese, if desired.

SOURCE:
Avocados From Mexico

EDIBLES

Master fall hosting with a medley of color

Published

2 weeks ago

11/27/2025

bowienews

(Family Features) Make fall entertaining a breeze this year, regardless of the occasion, with warm, satisfying sides that serve a crowd. Whether you’re enjoying roasted chicken, tender turkey or grilled fish for the main course, Sheet Pan Roasted Grapes and Sweet Potatoes provide a medley of color and taste that call to mind the flavors of the season.

As an effortless solution to please guests, this one-pan recipe lets the oven do the work while you enjoy the gathering and mingle with loved ones. Fresh California grapes are the star ingredient, versatile enough to headline fall recipes with their juicy burst of flavor and pop of color. Plus, roasting them intensifies their flavor as the natural sugars caramelize.

They can elevate get-togethers throughout autumn, and when paired with sweet potatoes, red onion and tangy balsamic glaze, you can create a roasted treat that complements main courses all season long.

Visit GrapesFromCalifornia.com to find healthy snacks, filling main dishes and more sides featuring the flavors and colors of fall.

Watch video to see how to make this recipe!

//www.youtube.com/embed/qzVUdBfVqXg

Sheet Pan Roasted Grapes and Sweet Potatoes

Servings: 6

3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3/4 teaspoon sea salt
3 cups red Grapes from California
1 pound orange sweet potatoes, peeled and cut into 1/4-inch slices
3/4 cup thinly sliced onion
freshly ground pepper, to taste
snipped fresh basil

Heat oven to 425 F. In large bowl, combine oil, vinegar, salt, grapes, sweet potatoes and onion, tossing well to coat. Place on large baking sheet and spread in single layer.
Bake 30 minutes, or until potatoes are tender, stirring halfway through cooking. Sprinkle with freshly ground pepper, to taste, and fresh basil.

Nutritional information per serving: 170 calories; 2 g protein; 27 g carbohydrates; 7 g fat (37% calories from fat); 1 g saturated fat (5% calories from saturated fat); 0 mg cholesterol; 310 mg sodium; 2 g fiber.

SOURCE:
California Table Grape Commission

EDIBLES

Find fall comfort in a bowl of pumpkin crumble

Published

2 weeks ago

11/26/2025

bowienews

(Family Features) If you’re ready to embrace the flavors of fall, look no further than a classic: pumpkin desserts. Instead of the typical pumpkin pie, mix things up this year with this Pumpkin Crumble treat from Cookin’ Savvy, an easy, delicious solution for satisfying that sweet tooth. Once you’ve finished enjoying every last bite, head to Culinary.net for more comforting dessert inspiration.

Pumpkin Crumble

Recipe courtesy of “Cookin’ Savvy“
Servings: 8-12

1 can pumpkin
1 can evaporated milk
1 cup brown sugar
2 eggs
1 tablespoon pumpkin spice
1 teaspoon cinnamon
1 box cake mix (yellow, white or spice)
3/4 cup chopped pecans
3/4 cup chopped white chocolate chips
1 1/2 cups melted butter

Whipped Cream:

1 cup heavy whipping cream
2 tablespoons sugar

Heat oven to 350 F.
In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
Serve crumble with whipped cream.

SOURCE:

Culinary.net

EDIBLES

How to naturally sweeten your Thanksgiving feast

Published

3 weeks ago

11/20/2025

bowienews

(Family Features) During this season of Thanksgiving, people are focused on family, friends and, of course, food. This honey-roasted turkey breast recipe is the perfect main dish when gathering your loved ones for a comforting meal you can feed good about.

The secret ingredient is Busy Bee Raw Honey, sourced entirely in the U.S., tested for safety, quality and three times for purity. Each bottle comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday table.

So welcome your guests, raise a toast and feast on all that’s made possible by honeybees, including this show-stopping honey-roasted turkey.

Discover more festive recipe ideas and where to find this traceable raw honey by visiting BusyBeeHoney.com.

Honey-Roasted Turkey Breast

Servings: 8

1 full turkey breast (6-7 pounds), bone in, skin on, fully thawed
kosher salt
freshly ground black pepper

Glaze:

1/2 cup Busy Bee Raw Honey
1/2 cup orange juice
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sprigs fresh thyme
1 clove garlic, peeled and crushed

Preheat oven to 500 F.
Season turkey liberally on both sides with salt and pepper; let sit at room temperature 1 hour in large roasting pan with roasting rack.
To make glaze: In medium saucepan over high heat, combine honey, orange juice, mustard, vinegar, salt, pepper, thyme and garlic.
Bring to boil then reduce heat to medium and simmer 15 minutes, or until reduced by two-thirds.
Remove from heat and set aside.
Place roasting pan in center of oven and reduce temperature to 350 F.
After 45 minutes, brush on layer of glaze. Cook 10 minutes.
Brush on another layer of glaze. Cook 10 minutes.
Brush on one more layer of glaze, cooking until internal temperature of turkey registers 165 F.
Remove from oven and let rest 30 minutes.
Cut meat from bone, slice and drizzle with remaining glaze before serving.