MISSION,
Kan., Aug. 5, 2024 /PRNewswire/ -- (Family
Features) Getting back into a routine during the fall can be a
struggle. Consider a schedule that dedicates more nights to
long-term wellness with easy, nutritious recipes.
Registered dietitian Alexis
Joseph recommends Meatless Mondays, which help her family
create fruit- and vegetable-forward dishes with nutrient-dense
ingredients. One ingredient to consider is California grown prunes from Sunsweet – a good
source of vitamins and minerals that help maintain bone and heart
health, keep you feeling full and are an all-natural source of
fiber and healthy fat.
"Dedicating time each week to your overall nutrition with
'Meatless Mondays' will motivate you to add healthful staples like
California grown prunes from
Sunsweet to your diet and make getting back into a routine
easier," Joseph said. "It can also yield results. Research suggests
eating 5-6 prunes each day may help prevent bone loss and improve
risk factors for heart disease and inflammation."
Consider Joseph's Cauliflower Tacos with Peanut Sauce or Veggie
Stir Fry for your next weeknight meal. Both spotlight California grown prunes as a
substitute for unhealthy fats and sugars to reduce calories
and increase health benefits without losing flavor.
Find more mealtime inspiration at sunsweet.com.
Cauliflower Tacos with Peanut Sauce
Cook time: 30
minutes
Servings: 4
1 medium head
cauliflower, chopped into florets (about 6-7 cups)
2 tablespoons
extra-virgin olive oil
1/2 teaspoon fine sea salt
8 tortillas
chopped green onions, for garnish
California grown prunes from Sunsweet, for
serving
peanuts, for garnish
lime wedges, for
serving
Cabbage Slaw:
3
cups shredded red
cabbage
1/2 cup shredded carrots
1/3 cup cilantro, chopped
2 tablespoons
fresh lime juice
1 teaspoon
extra-virgin olive oil
2 teaspoons pure
maple syrup
1/4 teaspoon fine sea salt
Peanut Sauce:
4
California grown prunes from Sunsweet
1/2 cup unsweetened non-dairy
milk
1/3 cup natural salted peanut
butter
3 tablespoons
reduced-sodium soy sauce
1 tablespoon fresh
lime juice
1/2 tablespoon maple syrup
1 teaspoon minced
ginger
1 teaspoon
sriracha
2 tablespoons
water, plus additional for thinning (optional)
Preheat oven to 425 F.
On large baking sheet, place cauliflower in single layer. Add
olive oil and salt; toss well to combine. Roast 30 minutes, tossing
halfway through.
To make cabbage slaw: In medium mixing bowl, add cabbage,
carrots, cilantro, lime juice, olive oil, maple syrup and salt.
Toss to combine; set aside to soften.
To make peanut sauce: In blender, blend prunes, milk,
peanut butter, soy sauce, lime juice, maple syrup, ginger, sriracha
and water until smooth. Taste and add more water, if desired.
Warm tortillas, fill with roasted cauliflower and top with slaw,
peanut sauce, green onions, prunes and peanuts. Serve with lime
wedges.
Veggie Stir Fry with Prune Teriyaki Sauce
Cook time:
15 minutes
Servings: 4
1 tablespoon
toasted sesame oil
1/2 large onion, diced
salt, to taste,
divided
3 cloves garlic,
minced
1 tablespoon
minced ginger
2 cups shredded
carrots
1 red bell pepper,
sliced
1 medium zucchini,
diced
8 ounces sugar
snap peas
pepper, to taste,
divided
1/2 cup roasted salted cashews, plus
additional for serving, divided
1 cup edamame
2-3 cups cooked jasmine rice, for
serving
1/3 cup sliced green onions, for
serving
California grown prunes from Sunsweet, for
serving
Prune Teriyaki Sauce:
1
cup canned
pineapple, plus 1/4 cup pineapple juice
1/4 cup California grown prunes from Sunsweet (about 6
prunes)
6 tablespoons
reduced-sodium soy sauce
1 tablespoon pure
maple syrup
1 tablespoon rice
vinegar
1 garlic clove
1 teaspoon
sriracha
In large skillet over medium heat, warm sesame oil. Once hot,
add onion and pinch of salt; saute 5 minutes.
Add garlic and ginger; cook 30 seconds, or until fragrant. Add
carrots, bell pepper, zucchini, snap peas and pinch of salt and
pepper. Saute 10 minutes, stirring often, until veggies are crisp
tender.
To make teriyaki sauce: In blender, blend pineapple, pineapple
juice, prunes, soy sauce, maple syrup, rice vinegar, garlic
and sriracha until smooth.
Remove veggies from heat and stir in 1/2 cup
cashews, edamame and teriyaki sauce to coat. Season with salt
and pepper, to taste, and serve on bed of rice garnished with green
onions, prunes and additional cashews.
Photos courtesy of Alexis
Joseph
Michael French
mfrench@familyfeatures.com
1-888-824-3337
editors.familyfeatures.com
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