wild blueberries

Real California Breakfast Bowl

April 12, 2016 By Diane Boyd

Build a better breakfast bowl in 5 minutes with Real California Dairy. Disclosure: By posting this recipe I am entering a Recipe Redux contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.

Have you noticed, people are changing the way they eat? We’re eating simplier. We’re eating less processed foods. We’re cutting back on sugar and adding in more fruits and vegetables. We’re experimenting with a myriad of whole grains, from quinoa to sorghum. But one thing hasn’t changed: the foodie in all of us is not willing to compromise taste! Make no mistake, allowing taste to rule is a good thing! Satisfaction can be, and should be, a goal for healthy eating. (We tend to eat less when we’re satisified.)

So how do you enjoy the taste of eating right? Here’s one of my secrets: California Dairy. California is the country’s leading producer of milk, ice cream, butter, nonfat dry milk, and whey protein. It’s the second largest producer of cheese and yogurt. Real California Milk represents the simple and real dairy foods made with milk from more than 1,400 California dairy families. It’s real food made by real familes kissed by the California sun. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese Seal..

When you see this seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Today, Real California Cottage Cheese is at the heart of my wholesome breakfast bowl. Prepping it, is as simple as combining these five ingredients (and fresh mint to make it pop) ....into cereal bowls side by side. Then spoon into the layers and savor the texture and terrific taste and of eating real food, real simple. One single bowl has only 320 calories and is filled to the brim with benefits including: a source of healthy fats and whole grains, protein rich (18 grams per serving), high in fiber (6 grams) and a source of both calcium and iron. It’s as delicious, as it is eye appealing. Join me in enjoying the taste of eating right, build yourself a Real California Breakfast Bowl!

Want to learn more about Real California seals and California Dairy? Visit the Real California Milk website at www.RealCaliforniaMilk.com.

Real California Breakfast Bowl

In only 5 minutes you can build a delicious breakfast bowl packed with protein, whole grains and antioxidants!

This satisfying breakfast bowl is high in protein and fiber.

Author: Diane Boyd
Yield: 2 serving 1x

Ingredients

Scale

1 cup water
1/2 cup old fashioned oats
1/8 teaspoon salt
1 cup frozen Wild Blueberries
1 cup 1 % milkfat lowfat Real California Cottage Cheese
2 tablespoons pecan pieces
2 teaspoons pure maple syrup
fresh mint, optional garnish

Instructions

for the oatmeal

Combine water, oats and salt in a 2 cup microwave safe container. Microwave on high for 2 1/2 to 3 minutes. Mix well. Set aside.

to assemble breakfast bowl

1. Place frozen wild blueberries in a microwave safe bowl. Use defrost setting for 1 minute or until thawed.

2. Arrange prepared oatmeal, cottage cheese, blueberries and pecans side by side in two cereal bowls. Drizzle each bowl with maple syrup. Garnish with fresh mint.

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Convertible Wild Blueberry Smoothie

February 28, 2016 By Diane Boyd

This Convertible Wild Blueberry Smoothie is packed with abundant nutrition and can be adapted for fueling different situations throughout your busy day.Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

What comes to mind when you hear the word convertible? I think fast. I think flexible (top up/top down). Are you with me? Ok, good.

Then you’ll understand why I am calling my lastest smoothie creation Convertible Wild Blueberry Smoothie. It’s fast (make it in under 1 minute)! It’s adaptable for different nutritional demands. It’s made with only 3 ingredients: pecan milk, maple syrup and frozen Wild Blueberries. Wild Blueberries are the hero ingredient of this beverage and are simply a perfect ingredient for any smoothie. They’re different than regular cultivated blueberries. They’re called “wild” because they are. Wild Blueberries are not planted and occur naturally in barrens and fields in Maine and Eastern Canada that have been here for 10,000 years! These tiny gems have a more intense blueberry flavor and twice the antioxidants of regular blueberries! Because they’ re frozen you don’t need any ice (unless you’re like me and drink your smoothie over ice). You can enjoy the delicious taste and health attributes of wild blueberries year round. Find them in the frozen fruit section of your local grocery store; just make sure the package says “Wild.”

If you’ve never combined Wild Blueberries with pecan milk and maple syrup you’re in for a wild ride! (BTW, if you can’t find pecan milk or would like to make it yourself, see this post at Healthy Aperture for Homemade Pecan Milk.) My Convertible Wild Blueberry Smoothie makes a refreshing afternoon snack (I like it when I’m craving something cold, but don’t want the calories and fat of ice cream; one serving clocks in at 100 calories, 3 grams fat, 19 grams of carbohydrate, 13 grams sugar, 5 mg sodium.) It can also be adapted to your nutritional needs. After a bout of exercise, I add a little protein (2 tablespoons of whey or soy ) making it a delightful recovery beverage providing 8.5 grams protein and 140 calories. Adding a full scoop of protein powder and I’ve got a light meal replacement with 180 calories and 16 grams of protein. Please give it a whirl and let me know what you think!

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Convertible Wild Blueberry Smoothie

This Convertible Wild Blueberry Smoothie is packed with abundant nutrition and can be adapted for fueling different situations throughout your busy day.

Author: Diane Boyd

Ingredients

Scale

1/2 cup frozen Wild Blueberries
1/2 cup pecan milk
2 teaspoons maple syrup
Optional : 2- 4 Tablespoons Whey or Soy Protein Powder

Instructions

Add all ingredients to blender and process for 30 seconds or until combined. Serve immediately straight up or over ice.

Wild Blueberry Dutch Pancake

January 4, 2014 By Diane Boyd

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Well, it’s alright to be little bitty

A little hometown or a big old city

Might as well share, might as well smile,

life goes on for a little bitty while

~Alan Jackson

Perhaps it’s obvious I like country music. Perhaps it’s obvious today’s post is about something little bitty; wild blueberries. But perhaps what’s not so obvious is why I’m focusing on size. In the case of blueberries, being little bitty is signficant to the attributes of this delicious and nutritious berry and sets it apart from regular cultivated blueberries!

Have you ever had a wild blueberry? Until last week, I had not. I didn’t even realize that wild blueberries and the blueberries that you find in the produce department of the market are different. I want to share what I have learned. The very first thing I noticed about wild blueberries is… yes, I’ve already told you… they’re little bitty! Apparently that’s the way mother nature intended them to be! These original blueberries grow naturally in the fields and barrens of Maine, Eastern Canada and Quebec where they have existed for 10,000 years and have never been modified by man to make them larger or easier to ship.

These little bitty wild blueberries pack in more berries per pound compared to regular blueberries and their flavor is more intense! They have a higher skin to pulp ratio which means less water and more than twice the amount of beneficial antioxidant power! The lower water content also makes them a better berry to freeze, which is the most likely way you will purchase them (unless you live in, or are visiting, Maine or Canada during the harvest months of late July and August).

These frozen wild blueberries are just as nutritious as fresh and may even retain their nutritional value longer. Freezing at harvest locks in both intense blueberry flavor and antioxidant power. Plus, freezing allows us to enjoy them year round, not just in season. Here is a link to help you find out where you can purchase them in your little hometown or big old city.

I hope you’ll take some time to try these wild blueberries and experience their goodness first hand. Use them in smoothies, toss into salads and cereal, add them to baked goods or try the recipe I am posting today. This wild blueberry dutch pancake is simply the best of everything: nutritious, delicious, elegant, quick and oh sooo easy!

Wild blueberries are a key ingredient in this recipe because they turn up the flavor and boost the antioxidants! Remember to pick the authentic Wild Blueberry (in the freezer section of your store). Here are 3 tips to assure you’re getting the real McCoy:

Look for the words “Wild Blueberries” on the front of the package.

Check the list of ingredients on the back for the word Wild.

If all else fails, feel the berries in the bag. If they’re little bitty (pea size) you’ve got wild ones.

How will you add wild blueberries to your meals and favorite dishes?

Wild Blueberry Dutch Pancake

serves 4

by Diane Boyd

Ingredients

4 large eggs
1 cup buttermilk
1 cup all purpose flour
1/4 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon sea salt
1 Tablespoon canola oil
1 1/2 cup frozen wild blueberries
2 Tablespoons fresh mint, chopped
confectioners sugar

Instructions

1. Preheat oven to 400 degrees Farenhieght.

2. Blend together the first six ingredients, eggs through sea salt, in a blender.

3. Add canola oil to a 10 inch cast iron skillet; place in oven and heat until very hot. Swirl skillet around to evenly coat bottom and sides of skillet with oil.

4. Pour batter into hot skillet and scatter with one cup of wild blueberries. (Set aside remaining berries to defrost.)

5. Bake for approximately 15-20 minutes or until puffed and cooked through. Top with remaining wild blueberries and fresh mint. Sprinkle with confectioners sugar. Serve immediately.

Real California Breakfast Bowl

Ingredients

Instructions

Convertible Wild Blueberry Smoothie

Ingredients

Instructions

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