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Yes, Yes, Panera Bread Co!

By Laura Cipullo, RD, CDE, CEDRD and Mom

unnamedJust two weeks ago I was invited to a very special dinner with head chef, Dan Kish, and nutritionist, Katie Bengston of Panera Bread Co. here in NYC. On this evening Dan and Katie shared Panera’s big update on their next “clean” journey milestone. It was the No No List. And I was impressed! I am placing my stamp of approval on Panera Bread Co. as a place moms can take their kids for lunch now and especially after 2016. Panera is removing artificial ingredients including the likes of sucralose and words you can even pronounce. Now I am not sure why they were in there in the first place, but I am ecstatic they are vowing to deliver wholesome and real food.

When visiting the burbs, I find it hard to find food to grab on the go for the kids and me. There is a Panera near my parent’s home that I sometimes frequent. I already loved the kid’s grill cheese with organic milk and a Stonyfield Farms yogurt squeezer. Now I can go there feeling confident that the kids and I are getting real food. My new favorites from the evening with the Panera Bread team are their flatbreads and their Mediterranean Chicken and Quinoa Salad! Dan made us a delicious flatbread with tomato, and mozzarella. We all sat down at a big beautiful table and dined on their new delicious sprouted grain rolls, the Strawberry and Chicken Poppyseed Salad and the Power Kale Caesar Salad with Chicken. It was such as great evening, tasting the food and learning about Panera’s efforts to provide healthy and wholesome foods to all of us. I was so happy to learn that fresh dough is brought to each Panera Bread Co. from their dough centers. The trucks carrying dough from their 22 main facilities are also bringing in fresh greens, herbs, and even berries on a daily basis. Kudos to Dan Kish and his team. I hope other food establishments follow your lead. Thank you for thinking of our children and their health!

Here is the Panera Bread Co. No No List. It reads “We are committed to removing artificial preservatives, sweeteners, colors and flavors
from the food in our bakery-cafes by the end of 2016. That list includes, but is not limited to:”

https://www.panerabread.com/panerabread/documents/panera-no-no-list-05-2015.pdf

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Chipotle Shrimp Tacos

Tacos are a great and fun dinner to make especially when you are low on time. Instead of using taco meat, try fish as your protein!  We love this Chipotle Shrimp Taco recipe from Cooking Light. This recipe gives you a flavorful blast of chipotle chile powdered shrimp tacos in 15 minutes!

Cooking Light Chipotle Shrimp Tacos
Photo Courtesy of Cooking Light

Ingredients

2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground chipotle chile powder

32 peeled and deveined large shrimp (about 1 1/2 pounds)

1 teaspoon olive oil

8 (6-inch) white corn tortillas

2 cups shredded iceberg lettuce

1 ripe avocado, peeled and cut into 16 slices

3/4 cup salsa verde

 

Preparation

  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.

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The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

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A Plated Meal: Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds

My family and I recently tried Plated, a dining service in NYC that delivers a box of ingredients and a recipe for you to make from home. We  enjoyed the experience and wanted to share our final product with you! For more info on similar dining services in the NYC area click here.

Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds

Ingredients

  • 2 cloves garlic
  • 1 shallot
  • ¼ bunch basil
  • 1 pint grape tomatoes
  • 4 zucchini
  • 1 can chickpeas
  • 1½ teaspoons dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 can crushed tomatoes
  • 2 tablespoons slivered almonds
  • 3 tablespoons grated pecorino cheese
  • 3 tablespoons olive oil
  • kosher salt
  • black pepper

Method

  1. Preheat oven to 425°F. Mince garlic. Peel shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse grape tomatoes. Rinse zucchini. Using a vegetable peeler, peel into wide ribbons, or using a sharp knife, very thinly slice lengthwise. Place ribbons in a bowl of cold water and set aside.
  2. Roast Chickpeas Drain and rinse chickpeas. Pat dry with a towel. On a baking sheet, toss chickpeas with 2 tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp, about 18 minutes.
  3. While chickpeas roast, bring a large pot of water to a boil. Heat 1 tablespoon olive oil in another pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook until beginning to shrivel, about 2 minutes more.

 

For the rest of this recipe and others head on over to www.Plated.com!

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Looking for Lunch Ideas?

Back-to-School Loveable Lunch Ideas
By Laura Cipullo, RD, CDE, CEDRD and Mom

When meal prepping, be sure to include a carbohydrate, a protein, and a fat at lunch time (or any meal time) to help ensure that your child is adequately fed, evenly energized throughout the day, and without a blood sugar roller coaster. Combining macronutrients is KEY especially if you have a child who is easily distracted, acts out in class, or comes home wiped out.

Photo Credit: Wendy Copley via Compfight cc

Here are some suggestions to get the first week of school off on the right foot.


Monday Lunch

Pasta/bean salad with cubed chicken sausage

Side: mandarin oranges; milk

Tuesday Lunch

Whole wheat quesadilla with pineapple salsa and red peppers

Side: Mango and yogurt

Wednesday Lunch

Lentil soup with corn muffin

Side: Carrots and pretzels with hummus; milk

 

Thursday Lunch

Teriyaki chicken satay with edamame and sticky rice (or rice crackers)

Side: Bitsy’s Brainfood Cookies (zucchini gingerbread carrot flavor is my favorite!)

 

Friday Lunch

Apple and cheese sandwich (can get fancier with different types of cheese like brie or goat cheese)

Side: Olives (one for each finger) and yogurt squeezer

 

– See more at: http://bitsysbrainfood.com/blog/#sthash.9QU75bpn.dpuf

 

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Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!

Summer Ratatouille

Photo Credit: alykat via Compfight cc

Ingredients

  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3 minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste

 

Method:

  1. Heat oil in heavy sauce pan
  2. Add onions & garlic brown quickly over high heat
  3. Add eggplant & tomatoes & mix
  4. Crush mixture with back of wooden spoon
  5. Add zucchini & green peppers & mix well
  6. Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  7. Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy

 

*Recipe provided by The Darsa Family

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Likable Lunches: Citibabes' Style

Need nutritious ideas for likable lunches? Here are some flavor favorites you can add to your child’s springtime lunch box: remember exposure to new flavors and textures are key to increasing your child’s nutritional repertoire.

If you have a picky eater, introduce one new flavor with other favorite lunch foods.

* Whole-wheat wrap with thinly sliced fresh roast beef with thin layer of olive tapenade and an apple.

* Sushi bowl: Rice in a bowl with edamame, baked terrakyi tofu cubes, fresh corn and side of pickled ginger or cucumber slices.

* Whole grain sandwich with Cheddar, hummus, grilled red peppers, spring lettuce on whole grain bread with side of mini heirloom tomatoes.

 

To read more on likable lunches head over to Citibabes to read the rest of Laura’s article by clicking here.

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Tuna Wrap

I don’t know about you, but I’m always looking for a great lunch recipe to add to my list of ideas. I find having a list of go-to lunches to be helpful when living a busy life. That’s why I wanted to share this little gem of a recipe with you. When made, these Tuna Wraps make for a great on-the-go lunch, perfect for school or the office.

Tuna Wrap
Serves 4

Ingredients:

  • 1 12 oz can of Chunk Light tuna in water, drained
  • 1/4 cup mayonnaise – we like to use canola or olive-oil based mayonnaise
  • 1 11 oz can of mandarin orange slices, drained
  • 1/3 cup celery, chopped
  • 4 8-inch whole wheat tortillas

Directions:

  1. In a medium bowl, combine tuna and mayonnaise. Mix until fully incorporated.
  2. Stir in oranges and chopped celery.
  3. Spread about 1/2 cup of the tuna mixture onto each tortilla. Add toppings of choice. Roll and serve.

 

Serving Suggestions:

  • My family and I love to eat these Tuna Wraps with a side of sliced red peppers and carrot sticks, and 2 cookies for dessert!
  • If you don’t like tuna fish, this recipe could easily be modified to include eggs, chicken, or even chickpeas.

 

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White Bean and Caramelized Onion Salad

Photo Credit: thewannabechef.net

This recipe comes from Counter Culture Cuisine, which offers a series of cooking kits that allows you to combine organic (and shelf-stable) essential ingredients with easy recipes for you to choose and cook at your leisure. In each kit, there is a mini pamphlet of recipes. The red text indicates ingredients that are already included in the cooking kit and the black text is anything that you have to purchase on your own. With this little guide, shopping at your local farmers’ market, or health foods store can be a litter easier to navigate the shopping aisles. Take a look below and try out this delicious salad that’s easy to make.

 

 

 

 

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Spinach and Leek Frittata

Today we have a wonderful recipe that’s not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because they’re high in protein, versatile, and they make a great base for adding extra vegetables. We hope you enjoy!

Ingredients

1 tsp butter
2 cups leek, thinly sliced
10oz fresh spinach (1 package)
1/3 cup 1% milk
2 tbsp chopped oregano
½ tsp salt
¼ tsp black pepper
4 large eggs
4 large egg whites
Canola oil, spray
1.5 tbsp Progresso Italian breadcrumbs
½ cup shredded parmesan cheese

 Preparation

  1. Preheat oven to 350˚F.
  2. Melt butter in sauté pan over medium heat. Add the leek and sauté for 4 minutes. Add the spinach and cook for 2 minutes, or until wilted. Place the mixture in a colander or on a paper towel and press to remove excess moisture.
  3. Combine the milk, oregano, salt, pepper, eggs and egg whites, stirring well. Add the leek and butter mixture.
  4. Spray a 10” pie plate or circular baking dish with canola oil spray. Pour egg mixture. Sprinkle with breadcrumbs and parmesan cheese. Bake for 25 minutes or until the center appears set.
  5. After 25 minutes, preheat the broiler. Broil frittata for 3-4 minutes or until the top is golden brown. Allow to cool. Cut into wedges and serve.

 

Recipe and photograph adapted from CookingLight.com

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Tuna Salad – Three Ways

We here at Mom Dishes It Out hope that all who celebrated Rosh Hashanah had a wonderful New Year! In the holiday spirit, we wanted to provide you with three exciting twists to a classic dish: Tuna Salad. These recipes make a great addition to a simple salad or sandwich recipe. Just prepare the lettuce, chopped veggies, a bread of your choice, and top with one of these gems of a recipe!

 

Classic Tuna Salad With a Healthy Twist:

  • 2 cans light tuna in unsalted water, drained (we love the Chunk Light variety!)
  • ½ cup mayonnaise with canola oil
  • 3 tbsp diced celery
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped red onion
  • 1 tsp dried parsley
  • 1 tsp fresh lemon juice (optional)
  • Black pepper, to taste

In a bowl, mix tuna, celery, onion, and parsley. Add the mayonnaise and mustard. Top with fresh lemon juice and pepper.

 

Italian-Style Tuna Salad:

  • 2 cans light tuna in unsalted water, drained (we love the Chunk Light variety!)
  • ½ cup mayonnaise with olive oil
  • ½ cup cherry tomatoes, cut in half
  • 1 tbsp scallions
  • 1 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice (optional)
  • Black pepper, to taste

In a bowl, mix tuna, scallions, tomatoes, and parsley. Add the mayonnaise and mustard. Top with fresh lemon juice and pepper.

Cranberry-Yogurt Tuna Salad:

  • 2 cans light tuna in unsalted water, drained (we love the Chunk Light variety!)
  • ½ cup plain, non-fat Greek yogurt
  • 3 tbsp dried cranberries
  • 3 tbsp diced celery
  • 1 tbsp chopped red onion
  • 1 tsp dill
  • Black pepper, to taste

In a bowl, mix tuna, celery, onion, cranberries, and dill. Add the yogurt and mix until fully incorporated. Season with pepper.

There you have it, three refreshing tuna salad recipes that are sure to be a hit at your next holiday gathering or family party. Do you have any fun ways to jazz up a tuna salad?