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A Healthier Mom Means a Healthier Family

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SOURCE Cabot Creamery Cooperative

Celebrate Mom on Mother's Day with Healthy Brunch Recipes from Cabot® Creamery Cooperative

CABOT, Vermont, May 8, 2014 /PRNewswire/ -- With Mother's Day just around the corner, it is time to start planning a special menu for the most important woman in your life. Whether she prefers to dine in bed, or gather around the dining room table for a family brunch, nothing shows mom just how much she matters like a meal prepared with love by her family. To help make mom's day even more special, try these amazing healthy brunch recipes from Cabot Creamery Cooperative, featuring award-winning Greek-Style Yogurt and the "World's Best Cheddar."

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"A store-bought gift, bouquet of flowers, or reservations at a nice restaurant can definitely show mom you care, but nothing is as special as a home cooked brunch," says Sara Wing, Cabot Registered Dietitian and mother of two. "The planning, time spent shopping for ingredients, and sitting down to a beautiful meal prepared by your family really makes a mother feel cherished. And because a healthier mom means a healthier family, why not keep mom feeling her best with a tasty brunch packed with healthy and nutritious ingredients?"

One of the superfoods that can keep mom on top of her game is Cabot Greek-Style Yogurt, which features twice the protein of regular yogurt, a rich serving of vitamin D, plus digestion-aiding and immune-boosting probiotics.

"Numerous studies have shown that probiotics may help with prevention of the common cold and reduce the risk of allergies," says Wing, "but the benefits of yogurt don't end there. The protein in Greek-style yogurt is the foundation of healthy muscles, eyes, skin and hair. And vitamin D aids the body in calcium absorption, a nutrient many moms are lacking in that helps maintain strong bones."

To make mom happy and keep the family healthy on Mother's Day, why not surprise her with a three-course brunch featuring unique Cabot recipes? Maine Blueberry Parfaits, Eggs in Red Peppers, and High Protein Crunchy Pancakes incorporate nutrient-rich ingredients like fruits, vegetables, nuts, and of course, Cabot Greek-Style Yogurt. More great brunch recipes can be found online at cabotcheese.coop/recipes.

MAINE BLUEBERRY PARFAITS
Makes 1 serving

Ingredients:
3/4 cup Cabot 2% Plain Greek-Style Yogurt
1/2 cup Wild Maine Blueberries or cultivated blueberries
1/4 cup granola

Directions:
Layer half the yogurt, blueberries and granola in a glass. Repeat with another layer of the remaining yogurt, blueberries and granola.

Recipe courtesy of Katie Webster.

EGGS IN RED PEPPERS
Makes 4 servings

Ingredients:
1/3 cup chopped onions
1 teaspoon minced garlic
1 teaspoon olive oil
3 ounces Cabot Extra Sharp Cheddar, Cabot Chipotle Cheddar, Cabot Habanero Cheddar, Cabot Tomato Basil Cheddar or Cabot Pepper Jack, grated (about 3/4 cup), plus more for garnish
2 tablespoons chopped fresh Italian parsley or cilantro
2 large red bell peppers
4 large eggs
Salt and ground black pepper to taste

Directions:
To make in microwave:
1. In small bowl, toss together onions, garlic and oil; cover loosely with saucer or plastic wrap and microwave on high power (100%) for 1 minute. Stir, then recover and microwave for 1 minute longer or until onions are softened. Let cool slightly, then stir in cheese and parsley or cilantro and set aside.

2. Cut peppers in half lengthwise. Pull out and discard seeds and membranes. Place peppers cut-side-up in 8-inch square or similar baking dish, cover loosely with plastic wrap, and microwave on high power until just tender but not collapsed, about 5 minutes. 

3. Invert peppers onto piece of paper towel to drain, and pour off any liquid from baking dish. Return peppers to dish, propping up along sides to keep level if necessary. 

4. Divide cheese mixture among peppers, pressing it up sides to create hollow for egg in center of each. Break an egg into each pepper. Gently pierce each egg yolk in 2 places with tip of paring knife. Season tops with salt and black pepper. Loosely cover with piece of plastic wrap.

5. Microwave on medium-high power (70%), checking periodically, until eggs are cooked the way you like them, about 7 minutes. Sprinkle with a little more cheese and let stand for a minute or two before serving. 

To make in oven:
1. Preheat oven to 400ºF. In small skillet over medium heat, combine onions, garlic and oil; stir over medium heat for several minutes until onions are tender. Scrape into small bowl; once slightly cooled, stir in cheese and parsley or cilantro. 

2. Cut peppers in half lengthwise. Pull out and discard seeds and membranes. Cook peppers in large pan of boiling water until just tender but not collapsed, about 6 minutes. Drain well.

3. Place peppers cut-side up in 8-inch square or similar baking dish. Let cool slightly. 

4. Divide cheese mixture among peppers, pressing it up sides to create hollow for egg in center of each. Break an egg into each pepper. Season tops with salt and black pepper. 

5. Bake for 20 to 25 minutes or until eggs are cooked the way you like them. Sprinkle with a little more cheese and serve.

HIGH PROTEIN CRUNCHY PANCAKES
Makes 4 servings

Ingredients:
3/4 cup "complete" buttermilk pancake mix
1/2 cup (2 scoops) Cabot Whey Protein Powder
1/4 cup walnut pieces
1 cup water
Cooking spray
1 cup Cabot 2% Strawberry Greek-Style Yogurt or Cabot 2% Vanilla Bean Greek-Style Yogurt

Directions:
1. In food processor, combine pancake mix, whey protein powder and walnuts; process for 30 seconds or until walnuts are finely chopped. 

2. Add water and process for 5 seconds or until blended; set aside.

3. Coat large skillet or griddle with cooking spray; place over medium-high heat until very hot, about 3 minutes. 

4. Spoon 1/4-cup batter per pancake onto hot skillet or griddle (don't overcrowd pancakes) and cook for 1 minute or until bubbles appear. Turn over and cook until underside of pancake is golden. Serve topped with yogurt.

ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of "The World's Best Cheddar," Cabot is owned by the 1200 dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative, with farms located throughout New England and upstate New York. For more information on Cabot, visit: http://www.cabotcheese.coop.

Cabot Creamery Cooperative is the world's first cheese maker and dairy cooperative to achieve B Corporation Certification, a validation of its attention to environmental and social impacts on stakeholders.

Contact: Bob Schiers
1.888.214.9444 or bschiers@cabotcheese.coop

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