Corn & Edamame Salad

Corn & Edamame Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 4 ears corn, shucked and kernels cut off cob
  • 8 oz shelled edamame (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste
Directions
  1. Heat oil in a medium sauté pan over medium heat. Add corn and cook for 1 to 2 minutes.
  2. Add edamame and continue to cook until it’s just warmed through.
  3. Season mixture with salt and pepper to taste.
  4. Serve immediately or at room temperature.
Nutrition Info
201 Calories, 9 g Protein, 24 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 310 mg Sodium, [nutrition:2] Vitamin C, K, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium

Grilled Organic Salmon Fillets

Grilled Organic Salmon Fillets
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil, plus more for brushing the grates
  • 4 (6 to 8 oz) skin-on organic salmon fillets
  • Sea salt and freshly ground black pepper
Directions
  1. Preheat your stovetop grill pan or outdoor grill over the highest heat. Brush or spray grates with oil.
  2. Rinse salmon and pat it dry with a paper towel. Put salmon in a large bowl and drizzle with the 2 tablespoons of oil. Using your hands, rub oil evenly all over both sides of fish. Season with salt and pepper.
  3. Place salmon on preheated grill flesh-side down first to prevent sticking. Cook for 3 minutes per side for medium-rare and 4 minutes per side for well-done. Be patient and resist the temptation to flip sooner or salmon will stick. Remove salmon from grill and serve, if desired, with Corn & Edamame Salad.
Nutrition Info
531 Calories, 46 g Protein, 37 g Total fat (8 g sat), 425 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, Phosphorus, [nutrition:4] Vitamin E, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Vitamin B2 (riboflavin), Potassium, [nutrition:1] Vitamin C, Magnesium

Veggie Hash with Eggs

Veggie Hash with Eggs
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 1 medium red onion, chopped
  • 2 cups quartered button mushrooms
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp coarse salt
  • [q:1/2] tsp black pepper
  • 8 large eggs
  • 2 to 3 Tbsp torn fresh cilantro
Directions
  1. Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
  2. Combine oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl; toss to coat. Spread vegetables on baking pan.  Roast for 20 minutes.
  3. Make four indentations in the hash and carefully break an egg into each indentation. Roast until egg whites are set, 8 to 10 minutes more.
  4. Top with cilantro and serve.
Nutrition Info
333 Calories, 14 g Protein, 28 g Carbohydrates, 8 g Fiber, 19 g Total fat (4 g sat), 479 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:4] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin B6, E, Potassium, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B12, Calcium, Iron, Magnesium, Zinc

Orange-Poppy Seed Scones

Orange-Poppy Seed Scones
Prep Time
25 minutes
Number of Servings
6 scones
Ingredients
  • [q:1/2] cup quinoa flour
  • [q:1/2] cup sorghum flour
  • [q:1/4] cup tapioca starch/tapioca flour
  • 2 Tbsp unrefined cane sugar
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • [q:1/4] tsp salt
  • 3 Tbsp organic all-vegetable shortening
  • 1 Tbsp poppy seeds
  • Grated zest of 1 organic orange
  • [q:1/2] cup orange juice
Directions
  1. Preheat oven to 425°. Line a large baking pan with unbleached parchment paper. Set pan aside.
  2. Whisk together quinoa flour, sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Using your fingers, work shortening into flour mixture until well blended in. (Mixture will be slightly dry.) Stir in poppy seeds and orange zest. Add orange juice, and stir until a moistened dough forms.
  3. On lined baking sheet, press and form dough into a circle that measures 7 inches in diameter. Carefully cut dough into 6 wedges. Separate wedges slightly.
  4. Bake for about 15 minutes, until scones are lightly browned. Cool scones on a wire rack.
Nutrition Info
Per serving (1 scone): 192 Calories, 3 g Protein, 28 g Carbohydrates, 2 g Fiber, 8 g Total fat (2 g sat), 145 mg Sodium, [nutrition:3] Phosphorus, [nutrition:1] Vitamin C, Calcium

Vegan Double Chocolate Cheesecake

Vegan Double Chocolate Cheesecake
Prep Time
15 minutes
Number of Servings
Serves 2
Ingredients

For the Crust

  • 3 soft Medjool dates, pitted
  • 14 raw almonds
  • [q:1/2] tsp cocoa powder
  • Pinch of salt
  • [q:1/2] tsp unsweetened almond milk

For the Cheesecake

  • 1 oz 70% dairy-free dark chocolate
  • 1 (12 oz) package organic non-GMO lite silken tofu
  • [q:1 1/2] Tbsp pure maple syrup or coconut nectar
  • [q:1/2] Tbsp cocoa powder
  • 2 tsp hempseeds
  • 2 Tbsp raw walnuts
  • 1 tsp chopped or shaved 70% dairy-free dark chocolate
Directions
  1. To make crust: Combine dates, almonds, cocoa powder, salt, and almond milk in a small food processor and process until you have a crumbly, slightly sticky mixture. Scrape the mixture into a bowl and set aside.
  2. Place dark chocolate in a heatproof bowl and set it over a pan of simmering water. Stir until chocolate is smooth and melted. Remove from heat.
  3. Transfer melted chocolate to a small food processor with tofu, maple syrup or coconut nectar, and cocoa powder. Process until you have a smooth, pudding-like consistency. Divide mixture between two bowls.
  4. Divide chocolate crust between each bowl and garnish with hempseeds, walnuts, and chopped or shaved dark chocolate.
Nutrition Info
377 Calories, 15 g Protein, 53 g Carbohydrates, 6 g Fiber, 15 g Total fat (4 g sat), 223 mg Sodium, [nutrition:3] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin B1 (thiamine), E, Calcium, Iron, Potassium, Zinc

European Baby Formula in the USA

European Baby Formula in the USA
Mark Wallace
A baby boy drinking formula from a bottle

In partnership with Kabrita USA

What’s the best European Formula available in the USA?

We know Moms want the best for their baby and are dedicated label readers. European baby formulas are known for their superior ingredients and quality standards. So, what is the best European baby formula? Read on to learn about important criteria to consider.

You’ve made the choice to use baby formula – and you want the best. European food standards are different from those in the US, where all genetically modified foods and ingredients must be declared. Great European baby formula starts with high quality non-GMO ingredients.

Closer to mother’s milk or short ingredients list?

Moms who want a high quality European formula often seek the ‘purest’ formula – which may be interpreted as one with a shorter ingredient list. But, is “less” really “more” when it comes to baby formula?

It’s tempting to want formula with simple and familiar ingredients, but this ‘golden’ rule of food for adults cannot be applied to the complexities of baby formula.

Know the gold standard

Breast milk is the gold standard in infant nutrition. This is very important to know and to keep in mind. This means that parents who have made the decision to formula-feed should choose a baby formula modeled after key breast milk attributes.

While breast milk is dynamic, complex and impossible to replicate, here are some important features to consider:

  • Lactose is the main carbohydrate
  • The proteins are gentle on tiny tummies
  • It contains more whey than casein proteins
  • Certain fats are found in specific structures

Now that you know the gold standard, here’s what to look for in best baby formula:

  • Lactose as the main carbohydrate
  • Naturally easy to digest proteins (such as goat milk)
  • An adapted whey to casein ratio
  • Fat that is modeled after important breast milk fats

Kabrita goat milk formula: European formula inspired by mother’s milk

The Kabrita Difference is simple: a high quality European formula modeled after breast milk, designed to maintain the natural comfort of your little one during feeding transitions, such as weaning, supplementing or changing formulas due to skin or tummy troubles.

Kabrita goat milk formula contains naturally easy to digest goat milk protein, added whey, lactose as the main carbohydrate and important fat modelled after breast milk fats. Kabrita goat milk formula is available for sale on shelves across the US.

Are you curious to see if Kabrita Goat Milk Formula is right for your family? Check out kabritaUSA.com for our special offer.

Sources

“Human Milk Composition: Nutrients and Bioactive Factors” by O. Ballard and A.L. Morrow, Pediatr Clin North Am, 2/13

“Review of Infant Feeding: Key Features of Breast Milk and Infant Formula” by C.R. Martin and P.R. Ling et al.,Nutrients, 5/11/16

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Contributor
Dr. Annie Salsberg, ND
Tags
formula
milk
dairy
dairy-free
infants

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Shrimp and Mango Salad

Shrimp and Mango Salad
Prep Time
20 minutes
Number of Servings
2
Ingredients

For the Dressing

  • [q:1/2] tsp grated lime zest
  • 2 Tbsp fresh lime juice
  • [q:1/4] cup extra-virgin olive oil
  • 1 Tbsp chopped fresh cilantro
  • 2 tsp finely chopped seeded jalapeño
  • [q:1/8] tsp salt

For the Salad

  • 1 Tbsp extra-virgin olive oil
  • 8 oz peeled and deveined large shrimp (see notes below)
  • 1 tsp chili powder
  • [q:1/8] tsp salt
  • 6 cup torn Bibb lettuce leaves
  • 1 medium ripe mango, peeled, pitted, and diced
  • 1 medium ripe avocado, halved, pitted, peeled, and diced
Directions
  1. Make the dressing: In a small bowl, combine lime zest and juice. While whisking, drizzle in oil until combined. Stir in cilantro, jalapeño, and salt.
  2. Make the salad: In a large skillet, heat oil over medium-high heat. Add shrimp, chili powder, and salt. Cook, stirring, until shrimp are opaque, about 5 minutes.
  3. Arrange lettuce leaves on serving plates. Top with mango, avocado, and shrimp. Drizzle salads with dressing and serve.
Nutrition Info
671 Calories, 21 g Protein, 41 g Carbohydrates, 12 g Fiber, 51 g Total fat (7 g sat), 990 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin E, Vitamin K, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Potassium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), Calcium, Zinc

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes
Prep Time
90 minutes
Number of Servings
12
Ingredients

Cake

  • 7 oz your favorite gluten-free plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 Tbsp cornstarch
  • [q:5 1/2] oz rapadura sugar (unrefined cane sugar)
  • [q:1/2] tsp ground sea salt
  • 1 cup rice milk, room temperature
  • [q:2 3/4] oz unsweetened applesauce
  • 2 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 1 tsp finely grated lemon zest

Lemon Curd

  • [q:1/2] cup lemon juice
  • 1 tsp finely grated lemon zest
  • 1 fl oz tinned coconut milk
  • 1 Tbsp cornstarch
  • [q:1/4] tsp turmeric
  • [q:1/4] cup maple syrup

Meringue

  • 1 (14 oz) can salt-free chickpeas, chilled overnight
  • [q:1/2] tsp cream of tartar
  • 5 oz caster (superfine) sugar
  • [q:1/2] tsp vanilla extract
Directions
  1. Preheat oven to 340°. Line a 12-hole standard muffin tin with cupcake liners. In a large bowl, sift flour, baking powder, cornstarch, sugar, and salt together. In a separate bowl mix rice milk, applesauce, vanilla extract, lemon juice, and lemon zest. Add wet mixture to dry and fold through until just incorporated.
  2. Fill cupcake liners until they are three-quarters full. Bake for 40 to 45 minutes, or until a skewer inserted into a cupcake comes out clean. Stand for 5 minutes before turning out, top-side up, onto a wire rack to cool.
  3. To make lemon curd, combine all lemon curd ingredients in a small saucepan set over medium–high heat. Whisk continuously for 5 to 7 minutes, or until mixture is smooth and thickened. Remove from heat and allow it to cool completely.
  4. Cut a deep hole in the top of each cooled cupcake with a small piping tip. Be careful not to cut through to the bottom of the cupcake. Fill each hole with lemon curd.
  5. Drain chickpeas and reserve 5 oz of the chilled chickpea water (aquafaba) in a large glass or metal mixing bowl. You want the bowl to be completely clean and free of grease. You can use lemon juice to clean the bowl. Rinse and dry the bowl well with a clean towel before use. Using an electric mixer with a whisk attachment, whisk chickpea aquafaba and cream of tartar on medium speed until stiff peaks form. Continue mixing and add sugar one tablespoon at a time until it’s incorporated. Once all the sugar is added, continue whisking for one more minute. Add vanilla and whisk for another 30 seconds.
  6. Spoon meringue into a piping (icing) bag with a large star-shaped nozzle and pipe it onto the cupcakes. Place under a preheated broiler until meringue is lightly golden, or use a small kitchen blowtorch to brown them. Serve immediately and enjoy!
Nutrition Info
Per serving (1 cupcake): 197 Calories, 2 g Protein, 47 g Carbohydrates, 2 g Fiber, 1 g Total fat, 150 mg Sodium, [nutrition:1] Vitamin C, Vitamin D, Calcium, Phosphorus

Maple-Roasted Tofu with Winter Squash

Maple-Roasted Tofu with Winter Squash
Prep Time
1 hour
Number of Servings
Serves 4
Ingredients
  • 1 package (14 to 16 oz) extra-firm tofu, drained and patted dry
  • [q:1/4] cup maple syrup
  • 2 tsp grated peeled fresh ginger
  • [q:1/4] tsp good chili powder such as ancho or New Mexico
  • 3 Tbsp extra-virgin olive oil
  • [q:2 1/4] lb butternut squash, peeled, trimmed, seeded, and cut into 1-inch cubes (6 cups)
  • Fine sea salt, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp chopped fresh sage leaves
  • 2 tsp soy sauce
  • [q:1/2] tsp sherry vinegar, plus more for drizzling
  • [q:1/2] cup fresh cilantro leaves or chopped fresh basil leaves
  • Sliced scallions (white and green parts), for garnish
Directions
  1. Heat oven to 425°.
  2. Slice tofu into 1-inch-thick slabs. Pat them very dry with paper towels and arrange them in a single layer on a rimmed baking sheet. Cover tofu slabs with more paper towels and let them sit while you make the sauce.
  3. Combine maple syrup, ginger, and chili powder in a small saucepan, and simmer until syrup thickens and reduces by a third, about 3 minutes. Stir in oil.
  4. Place squash on a rimmed baking sheet and toss it with a generous pinch each of salt and pepper, sage, and half of maple syrup mixture. Spread squash cubes out into an even layer, place baking sheet in oven, and roast, tossing squash occasionally, until golden brown, about 45 minutes.
  5. Once squash is in oven, add soy sauce and sherry vinegar to remaining maple syrup mixture. Remove paper towels from under and over tofu, and sprinkle top of tofu slabs with salt. Brush half of soy-maple mixture over tofu. Add baking sheet of tofu to oven and roast it for 20 minutes. Turn pieces over, brush tops with remaining soy-maple mixture, and cook for 15 to 20 minutes longer.
  6. Toss squash with cilantro. Transfer it to a plate and top it with tofu. Garnish with sliced scallions and drizzle with more sherry vinegar.
Nutrition Info
349 Calories, 13 g Protein, 48 g Carbohydrates, 7 g Fiber, 15 g Total fat (3 g sat), 406 mg Sodium,
[nutrition:5] Vitamin A, Vitamin C, Vitamin K,
[nutrition:4] Calcium,
[nutrition:3] Magnesium, Phosphorus, Potassium,
[nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Iron,
[nutrition:1] Vitamin B3 (niacin), Zinc

Apple-Walnut Stuffing

Apple-Walnut Stuffing
Prep Time
45 minutes, plus overnight sit time for bread
Number of Servings
10
Ingredients
  • 1 loaf of dairy-free, gluten-free bread, chopped into 1-inch cubes (about 9 cups)
  • 2 Tbsp olive oil, plus extra for oiling casserole dish
  • [q:1/4] cup minced shallots
  • 3 celery ribs, cut into [q:1 1/2]-inch dice
  • 3 Granny Smith apples, cut into [q:1/2]-inch dice
  • 1 cup walnuts, chopped
  • 2 cup apple cider
  • 1 tsp dried sage
  • [q:1/2] tsp dried thyme
  • 2 eggs, lightly beaten*
  • Salt and freshly ground black pepper
Directions
  1. Set gluten-free bread cubes out overnight on a baking sheet, so they can dry out a bit.
  2. Preheat oven to 350°. Oil the bottom and sides of a large glass casserole dish with oil.
  3. Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add shallots and sauté until softened, about 3 minutes. Add celery and sauté for 4 minutes. Add apples, walnuts, and apple cider and sauté for 5 minutes.
  4. Transfer mixture to oiled casserole dish. Add bread cubes, sage, thyme, lightly beaten eggs, and salt and pepper to taste. Gently combine until all the bread is moistened.
  5. Bake for 30 minutes, until stuffing is browned and crispy on top.
Nutrition Info
253 Calories, 6 g Protein, 37 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat), 399 mg Sodium, [nutrition:1] Vitamin K, [nutrition:1] Phosphorus, [nutrition:1] Potassium
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