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Healthy Bruschetta Hotdogs (Organic!)

Growing up, we were raised in a very health-minded house where our mom cooked everything from scratch and was often found whipping up her homemade granola (you may have read our other blogs where we often describe our parents as having been hippies—minus the drugs!). You’d assume that since our parents would be all for a lean cooking method like grilling or barbecuing, that we’d have done it often. Surprisingly, we were not that family you’d see grilling in the back yard every gorgeous summer evening. Instead, when we smelt the grill in our back yard, it was something special. It meant a big party and lots of guests. It meant, carefree days of running off into the woods in our back yard to play with the guests who were children- and with food in hands!— all grilled-up and delicious.

As you may imagine, our barbeques had a lot of vegetables, veggie burgers and some organic lean beef burgers, but our mom, being the health-conscious lady that she was, didn’t serve up hot dogs on the barby, as she admitted that although she loves the flavor of hot dogs, she just didn’t want us having preservatives and nitrates, and other additives, etc. that were added to them, so she didn’t buy them.

Now, as registered dietitian nutritionists, we find that for that very reason, we have followed in her footsteps and our barbeques are much the same as hers were. We also find that many of our clients grew up loving barbecues as we did and now realize that some of the traditional potato salads, hot dogs and Kool-aids, weren’t so healthy-and they ask us how to make their grilling healthy and delicious, without ruining the flavor.

If you’re like our clients, we’d love to help and we’ve got a lot of healthy barbeque tips  like these on this blog—and maybe you’ve seen some of our recipes like Tangerine Chicken Skewers and Moroccon Grilled Shrimp Skewers and Grilled Peach Salad and Sweet Summertime Grilled Veggies to help!

And now, in addition to our usual summer festive foods that we eat and recommend, we’re so excited about an amazing, scrumptious and healthy find that no one can complain about! (Here’s looking at you, mom! 😉 ). OK—and maybe it’s not just our mom that we’re talking about!  As you’ve likely noticed, we’re pretty particular about the quality of food that we put in our body and that we recommend to our clients to satisfy their taste buds, to look and feel amazing, and to keep their insides rocking with energy and health and to keep them free from disease.  So, we never imagined we’d ever find a hot dog that we’d be grillin’ up.  But thanks to Applegate, the nation’s leading natural and organic meat brand, we have—and in fact, we’re so over the moon about this find, that we’ve partnered with Applegate to tell you about it! The “Cleaner Wiener!” 🙂 Drum roll please…

The revolutionary hot dogs is Applegate Organics® The Great Organic Uncured Beef Hot Dog™, which is Non-GMO Project Verified and made with humanely raised, 100% grass-fed beef. This wiener is made without hard to pronounce ingredients like Erythorbate, Sodium Nitrate and Maltodextrin—the chemicals our mom wanted us to avoid. Applegate keeps it clean– we’re talking about 4 simple ingredients that don’t take a food science degree to recognize, just grass-fed beef, salt, water and spices.

We can hardly believe how awesome these hot dogs are—and as girls who honestly don’t remember eating a hot dog before as we’d never want to eat all of the junk that came with it, we can proudly say, we love these 100% organic, grass fed beef dogs—and so much so that we’re having a blast cooking up some recipes with them. These dogs leave your taste buds so happy and your body feeling satisfied and light! Cheers to these Applegate wieners and to our newest recipe– Bruschetta Hot Dogs!

Bruschetta Hot Dogs
Yield: 4 servings

Ingredients:
1/2 cup diced tomatoes
2 tablespoons chopped fresh basil
1 clove garlic, crushed, grated, or very finely chopped
1 tablespoon balsamic vinegar
dash of salt and pepper
4 Applegate Organics® The Great Organic Uncured Beef Hot Dog™
4 100% whole wheat hot dog buns

Directions:
1. Mix together the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl and let marinate while you prepare the hot dogs.
2. Place hot dogs on a hot grill or skillet and cook until the outside is charred and the inside is heated through (about 5-6 minutes).
3. Toast buns if desired, then place the hot dogs in the buns and top with the tomato mixture and enjoy! Or simply place hot dog in lettuce leaf, top with tomato mixture and wrap the leaf around the dog!

Nutrition Facts: (Wrapped in a lettuce wrap, the way we do it! 🙂 )
125 calories, 8 grams protein, 2 grams carbohydrates, 9 grams fat, 2 grams fiber

Nutrition Facts (served on a whole wheat bun):

255 calories, 14 grams protein, 22 grams carbohydrates, 11 grams fat, 6 grams fiber

We partnered with Applegate Farms to bring you this blog. This is a sponsored post but all opinions are our own.  And don’t forget to check out Applegate’s Instagram, facebook and twitter

Healthy Bruschetta Hotdogs (Organic!)
 
Nutrition Facts: (Wrapped in a lettuce wrap, the way we do it! 🙂 ) 125 calories, 8 grams protein, 2 grams carbohydrates, 9 grams fat, 2 grams fiber Nutrition Facts (served on a whole wheat bun): 255 calories, 14 grams protein, 22 grams carbohydrates, 11 grams fat, 6 grams fiber
Author:
Serves: 4
Ingredients
  • ½ cup diced tomatoes
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, crushed, grated, or very finely chopped
  • 1 tablespoon balsamic vinegar
  • dash of salt and pepper
  • 4 Applegate Organics® The Great Organic Uncured Beef Hot Dog™
  • 4 100% whole wheat hot dog buns
Instructions
  1. Mix together the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl and let marinate while you prepare the hot dogs.
  2. Place hot dogs on a hot grill or skillet and cook until the outside is charred and the inside is heated through (about 5-6 minutes).
  3. Toast buns if desired, then place the hot dogs in the buns and top with the tomato mixture and enjoy!

Chicken Tacos with California Prunes Salsa

As picky little kids who’d only eat our beloved PB&J sandwiches, you’d probably be surprised to know that when asked where we’d like to go to eat for our birthday dinner that we’d pick a Mexican restaurant—spices and all. We’d always order a taco salad and just loved it. So now, as girls who love the rich spices in all ethnic foods, we’re not surprised that by the time we got to college and were cooking our own meals, that one of our favorite go-tos were chicken tacos. They were easy to make, delicious and healthy and at least once a week we’d meet one of our best friends to make them with her (although we loved them so much we would have eaten them nightly!)

In fact, our love for tacos, inspired these scrumptious, waist-line friendly numbers!:

Gluten-Free Tilapia Tacos with Zucchini Tortillas

Mediterranean Fish Tacos

Avocado & Lentil Vegan Tacos

Spicy Tuna Tacos

Salmon Tacos

And now, our taco love affair has inspired a new yum-ster. And we’re especially excited about these because you can make them from scratch, or have the ingredients pre-portioned and ready to cook right at your house!

 

California Prunes are the sweetest and juiciest prunes out there, making them the best way to beat a sugar craving! Plus, they’re packed with these health benefits:

  • A serving of four to five dried plums packs 3 full grams of fiber. About half of that is soluble fiber, which helps improve satiety, lower cholesterol, and regulate blood sugar levels.
  • Research shows that eating 5-6 prunes a day may help support healthy bones and help maintain good digestive health.
  • Prunes are loaded with polyphenols, antioxidants that support your immune system, heart and eye health, memory, and more.
  • California Prune growers provide the highest quality prunes in the world.
  • A serving has just 100 calories and no fat, sodium, or cholesterol.

 

  • Chicken Tacos with California Prunes Salsa
     
    Cook time
    Total time
     
    This twist on classic chicken tacos explodes with sweet and savory flavors! Chili powder and cumin add a savory warmth to the baked chicken breasts, while California prunes add sweetness to an easy, fresh salsa. The combination of spiced chicken, sweet prunes, fresh tomatoes and cilantro, and zing from lime juice all wrapped up in a tortilla creates a fiesta with every bite! The refried black beans also got a healthy upgrade: we cut back on the fat while bumping up the flavor with spices, fresh cilantro and lime juice for a flavorful side dish that’s low in fat and high in protein and fiber. This dinner is hearty and filling, yet light enough to feel good about serving any night of the week.
    Author:
    Recipe type: Main Dish
    Cuisine: Mexican
    Serves: 2 servings
    Ingredients
    • 1 Roasted poblano
    • 3.5 oz Black beans
    • 1 Roma tomato
    • 2oz California prunes
    • 2 Shallots
    • ¼ oz Fresh cilantro
    • 1 Lime
    • 2 Chicken breasts (4oz)
    • 2 tsp Cumin spice blend (equal parts cumin & chili powder)
    • 2 oz Roasted corn
    • 4 Corn tortillas
    Instructions
    1. STEP ONE
    2. Preheat the oven to 350°.
    3. Line a rimmed sheet pan with parchment paper.
    4. Thinly slice the poblano and set aside.
    5. Drain and rinse the black beans.
    6. Cut the prunes into ¼-inch pieces. Place the prunes in a small bowl.
    7. STEP TWO
    8. Cut the tomato and shallots into ¼-inch pieces. Add HALF of tomato and shallots to the bowl with the prunes; reserve the remaining shallot for step 4 and tomatoes for step 5.
    9. Remove and discard the stems from cilantro, rough chop leaves and add only HALF to the bowl.
    10. Cut the lime in half. Squeeze HALF the lime into the small bowl. Add ¼ teaspoon of salt and a pinch of pepper. Toss well and set aside. Set aside remaining lime for step 5.
    11. STEP 3
    12. Pat dry chicken with paper towels. Add to a medium bowl. Add ONLY 1 teaspoon cumin spice blend, ½ teaspoon olive oil, and a pinch each of salt and pepper. Toss well and place the chicken on the prepared sheet pan.
    13. Bake for 15 to 20 minutes, until cooked through.
    14. Heat a small nonstick sauté pan, over medium-high heat. Spray with cooking spray, add the poblano and roasted corn and season with a pinch each of salt and pepper. Sauté for 2 minutes until warmed through. Set aside for plating
    15. STEP 4
    16. Heat a medium nonstick sauté pan over medium-high heat for 1 minute. Add the tortillas one at a time and heat for 1 minute on each side. Set aside and keep warm for plating.
    17. In the same pan over medium-high heat, spray lightly with olive oil in a spray bottle. When hot, add remaining shallot and cook for 1 to 2 minutes until softened.
    18. STEP 5
    19. Add the drained black beans and remaining cumin spice blend. Cook for an additional 1 minute.
    20. Reduce heat to medium-low, add 2 tablespoons of water and lightly mash beans with a fork. Cook until the water has been evaporated then add remaining chopped tomato. Add remaining cilantro, juice from the remaining lime, to the beans. Stir to combine, season to taste, and keep warm for serving.
    21. STEP 6
    22. Cut the chicken into ¼-inch pieces.
    23. Place two tortillas each on two plates.
    24. Divide the chicken and poblano and corn mixture between the tortillas.
    25. Top with the prune salsa and serve the tacos with refried beans on the side.
    26. Enjoy!
    Nutrition Information
    Serving size: 2 tacos Calories: 430 Fat: 6 g Saturated fat: 5 Carbohydrates: 63 Sugar: 8 Sodium: 450 mg Fiber: 11 Protein: 34

Chicken Tacos with California Prune Salsa | The Nutrition Twins

We are honored to have partnered with Chef’d and California prunes to create these meals!

Salmon with Pineapple Salsa

 

By now you probably know that we are girls who love fish and seafood.  Lyssie is obsessed with sardines, to put it mildly (she could eat them at every meal and be happy as a clam.).  Tammy tends to think that it’s not only the taste that Lyssie loves and that they’re a great source of inflammation-fighting omega-3s, but she feels like we have a lot in common with the little guys since we’re small too –only 5-foot-2, and that’s on a good day. 😊

As registered dietitians, we’re always encouraging our clients to get more omega-3 fatty acids, and since we know that having them eat sardines at every meal may not fly, we’re always creating recipes that help them to get their omega-3s.  We created this salmon recipe for that very reason.  We love the combination of the sweet, crunchy salsa with the rich salmon.

Interested in more healthy salmon recipes?  Please feel free to search our site.  And here are a few to try:

DIY Brown Sushi Salmon Rolls

Soy Ginger Salmon

Buffalo Salmon

 

Omega-3s.

 You’ve heard you need ‘em.

 Wonder Why?  

 

Here’s what omega-3s can do:

  • help lower high triglycerides and reduce the risk of heart disease.
  • ease the pain or rheumatoid arthritis by fighting inflammation and reducing join pain and stiffness.
  • help to fight mild depression. Research has shown that people with low levels of omega-3’s have higher rates of depression.
  • Research shows promise in improving symptoms of asthma, ADHD, Alzheimer’s disease and dementia.
  • Pregnant? Don’t skip on omega-3’s
    • DHA, one of the critical omega-3 fatty acids found in fatty fish (EPA is the other one) is essential for brain and eye health of infants

 

While we’re throwing back salmon and sardines, 😉 if they ain’t yo thang, you can always try these other great omega-3 sources:

  • Anchovies
  • Bluefish
  • Herring
  • Mackerel
  • Sturgeon
  • Lake trout
  • Tuna

However, before fishing for other ways to get your omega-3s with the options above, we think you should try this easy recipe and see if you love it like we do! 🙂

 

Salmon with Pineapple Salsa (We use wild salmon whenever we can—they contain more beneficial omega-3 fatty acids and they contain fewer contaminants as well.)

 Yield: 1 serving

Ingredients

4 oz salmon filet

1/2 tsp ground cumin

1 lime

1/4 cup diced pineapple

2 tbsp diced red onion

1 tbsp chopped cilantro

For serving ½ cup cooked brown rice, 1+ cups steamed veggies

 

Directions

Preheat oven to 375. Place the salmon filet on a foil-lined baking sheet. Sprinkle with the cumin and squeeze half of the lime over the top. Bake for about 10 minutes, until cooked through.

Meanwhile, mix together the juice of the other half of the lime with the pineapple, red onion, and cilantro.

When the salmon is done, top it with the salsa and serve alongside brown rice and veggies.

 

Nutrition facts per serving (salmon + salsa with ½ cup brown rice): 347 calories, 9 grams fat, 1 gram saturated fat, 50 grams sodium, 44 grams carbohydrate, 4 grams fiber, 27 grams protein.

Enjoy!

 

Nutrition facts per serving (without brown rice – just salmon and salsa): 197 calories, 7.5 grams fat, 1 gram saturated fat, 50 grams sodium, 9.5 grams carbohydrate, 1 gram fiber, 23 grams protein

Salmon with Pineapple Salsa
 
Nutrition facts per serving (salmon + salsa with ½ cup brown rice): 347 calories, 9 grams fat, 1 gram saturated fat, 50 grams sodium, 44 grams carbohydrate, 4 grams fiber, 27 grams protein.
Author:
Serves: 1
Ingredients
  • 4 oz salmon filet
  • ½ tsp ground cumin
  • 1 lime
  • ¼ cup diced pineapple
  • 2 tbsp diced red onion
  • 1 tbsp chopped cilantro
  • For serving
  • ½ cup cooked brown rice, 1+ cups steamed veggies
Instructions
  1. Preheat oven to 375. Place the salmon filet on a foil-lined baking sheet. Sprinkle with the cumin and squeeze half of the lime over the top. Bake for about 10 minutes, until cooked through.
  2. Meanwhile, mix together the juice of the other half of the lime with the pineapple, red onion, and cilantro.
  3. When the salmon is done, top it with the salsa and serve alongside brown rice and veggies.