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Healthy Living: Chickpea Salad


Chickpea SaladI love salads in the spring and summer. Why is it that they taste so much better when the weather is warm? This salad is filled with chickpeas, also called garbanzo beans. The original recipe calls for dried beans, which you boil until tender. I used canned (rinsed) beans, and it turned out just fine.

Chickpeas, a member of the legume family, are a great source of vegetarian protein; each cup provides 15 grams of protein. They are also a great source of dietary fiber and significantly boost your intake of manganese and folate. The mineral manganese helps support bone development and wound healing, and it also helps carry out chemical reactions important to your metabolism. A one-cup serving of chickpeas contains 1.7 milligrams of manganese, approximately 94 percent of the recommended daily allowance for women or 74 percent of the recommended daily allowance for men.

Of course, this salad also has tomatoes rich in vitamin C and olive oil, which is a heart-healthy oil. So, enjoy all the health benefits of this delicious salad this summer.

Chickpea Salad

Ingredients:
1 can chickpeas
1 large tomato, chopped
1 small onion, thinly sliced
1 green onion, chopped
a few sprigs of fresh mint, chopped
a few sprigs of fresh dill, chopped

Dressing:
half lemon, juice only
2 Tbsp tahini
1/2 Tbsp olive oil
1 tsp paprika powder
pinch of salt

Directions:
Put chickpeas, chopped tomato, onion and greens in a bowl. Mix with a spoon.
For dressing, mix all ingredients in a cup. Pour it on your salad and serve.

Nutritional Information: Calories Per Serving: 349, Calories from Fat: 95, Fat: 11 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 32 mg, Potassium: 882 mg, Carbohydrates: 50 g, Fiber: 15 g, Sugar: 10 g, Protein: 17 g.

View this recipe to print or add items to My Shopping List.



Product Talk: Prepared Salads


SaladI’m on the never-ending quest to eat healthier. (Aren’t we all?)

I usually always pack my lunch from home, but occasionally I’ll be out of leftovers or just not feeling inspired.

That’s when I run to Brookshire’s and grab one of their ready-made salads from the refrigerated case near the Produce Department or Deli.

My favorite is the Southwest Cobb. It has turkey, pepper jack cheese, corn and other veggies on a bed of lettuce with a spicy ranch dressing and crispy tortilla strips. I also love the one with bleu cheese, apples and dried cranberries. There’s a Grilled Chicken Caesar, which I haven’t tried yet, and also a Chef’s salad that looks delicious.

At just under $4, these are the best lunch around!

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Posted in: Product Talk


Dine In: Primavera Potato Salad


Primavera Potato Salad

Primavera usually goes with pasta, so I was totally smitten when I saw this recipe for potato primavera. It’s not a pasta dish or a potato salad, but it’s a wonderful combination of both of them.

Friday nights in the spring and summer find me on the back patio, nine times out of 10. I love to grill a steak, pork loin or chicken, and this dish is a great side. I love how it gets a carbohydrate and veggies into one delicious dish.

You can make it before your steak grills and let it sit out, or prepare it in advance and bring it to room temperature. If you make it early, don’t add the vinaigrette until right before you serve it, as the potatoes will absorb most of the dressing.

Primavera Potato Salad

Ingredients:

Salad:
1 1/2 lb small new potatoes, unpeeled
5 oz green beans, sliced into 1-inch pieces (about 1 cup)
1/2 cup carrots, thinly sliced diagonally
2 cups baby spinach, lightly packed
1/2 cup radishes, thinly sliced
1/2 cup green onions, thinly sliced diagonally

Vinaigrette:
1/3 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
1 tsp coarse salt
1/8 tsp pepper

Directions:
Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook 5 minutes or until potatoes are tender when pierced with fork. Drain; cool under cold running water.

Whisk all vinaigrette ingredients in small bowl until well-blended.

When potatoes are cool enough to handle, quarter larger ones and halve small ones. Place in large bowl, along with beans, carrots, spinach, radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.

Nutritional Information: Calories Per Serving: 208, Calories from Fat: 113, Fat: 13 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 0 mg, Sodium: 350 mg, Potassium: 736 mg, Carbohydrates: 22 g, Fiber: 4 g, Sugar: 3 g, Protein: 3 g.

View this recipe to print or add items to My Shopping List.

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Posted in: Dine In, Produce


Family Matters: Baby Proofing


BabyBy the time my older son was 2, he had defeated all the child safety locks in the house. Now, keep in mind that this is not typical 2-year-old behavior, but we weren’t taking any chances. We had to install chain locks on the exit doors of the house, high enough so he couldn’t reach them. Any of the locks on cabinets or drawers, he could open in a matter of minutes, so anything hazardous went outside into the garage or on a high shelf for storage.

Toddlers are curious by nature. They want to get into things. Here is a list from Baby Center of just a FEW of the things you need to think about when baby proofing your home and environment:

  • Put safety plugs or outlet covers over unused outlets or block them with furniture.
  • Hide electrical cords behind furniture or use a hide-a-cord device.
  • Keep blow dryers, toasters and other appliances unplugged and out of reach.
  • Keep knives, breakables, heavy pots and other dangerous items locked up or out of reach.
  • Restrict access to unsafe areas with safety gates, door locks and knob covers.
  • Put locks or latches on accessible cabinets and drawers that contain unsafe items.
  • Keep trash cans in inaccessible cupboards or use cans with child-resistant covers.
  • Cover or block access to radiators and floor heaters.
  • Secure refrigerator with appliance latch.
  • Keep electronic equipment like DVRs, DVD players and stereos out of reach or locked up. Store remotes where prying fingers can’t get to batteries (which might seem like enticing objects for your child to put in his mouth).
  •  Don’t use tablecloths or placemats because your child can pull them – and what’s on top of them – down.
  • Keep one cupboard unlocked and filled with lightweight, child-safe items to distract him from the cupboards you don’t want him to get into.


Family Matters: Child Development


BabyLet me start by emphasizing that each child develops at their own pace! There is no hard and fast rule for when a baby should be doing something. My mom tells me I never crawled, just went straight to walking at age 9 months, whereas my boys didn’t walk until 13 months and 15 months, respectively.

I found people are quick to point out when they think your baby isn’t doing something he should be, and that can be nerve-wracking on a parent, especially a first-time mom or dad. So, remember that each baby is different.

With that said, there are some things to watch for as baby grows.

If he’s NOT doing these things between 7-12 months, you might want to check with your doctor.

  • Doesn’t crawl
  • Seems to drag one side while he’s crawling for a month or more
  • Can’t stand with support
  • Doesn’t try to find objects you’ve hidden in front of him
  • Doesn’t say any words
  • Doesn’t use gestures, such as shaking his head “no” and pointing


Family Matters: Are You Spoiling your Baby


BabyWhen I had my first baby, I always heard experienced mothers – that means much, much older mothers – tell me that I’d “spoil” the baby if I picked him up when he cried or jumped when he sneezed.

That’s not really true.

Responding to your infant promptly helps him feel secure and conveys that he is loved. You can certainly help him learn to soothe himself by offering him a pacifier or a comfort object, but letting him cry at this age only frustrates him. You can continue to “spoil” your baby by talking to him throughout the day and carrying on a dialogue with him. He can’t respond verbally, but his physical cues should let you know how he’s feeling. Hold him while you read books, share cuddles, play games and stay in close proximity during tummy time. 



Mi Blog Hispano: Agua y Salud


Mi Blog HispanoHoy quiero compartirles algo realmente sencillo y cotidiano como lo es la importancia del agua para nuestro organismo. A veces estamos tan ocupados que nos olvidamos de cosas importantísimas para nuestra salud como lo es el tomar suficiente agua.

El agua forma parte del 70% del cuerpo humano, y una persona que no beba suficiente agua puede morir en pocos días, por allí dicen que después del oxígeno, es la segunda cosa que se necesita para vivir. El agua es parte de la mayoría de los procesos que ocurren en el cuerpo humano.

En condiciones normales, las personas pueden perder diariamente dos litros de agua, entre sudor,  respiración, orina y las defecaciones. Esto puede ser recuperado, ingiriendo agua, bebidas liquidas, frutas, sopas, etc. Estar hidratados es necesario porque nuestra sangre está compuesta aproximadamente de 80% de agua, los músculos están compuestos de 75%, el cerebro de 95%, los huesos tienen 22% y los pulmones tienen un 90% de agua. Es decir que si no tomamos agua suficiente, nos va a doler la cabeza, vamos a ponernos de mal humor, vamos a tener dificultad para concentrarnos, y hasta podemos envejecer mas rápido ya que nuestro cuerpo, tanto interna como externamente, al deshidratarse acelera el proceso de envejecimiento de las células.

El agua cumple una función vital, ya que lubrica casi todos los procesos del cuerpo, sobre todo en la digestión, la saliva ayuda a masticar y tragar el alimento, de manera que este pueda deslizarse por el aparato digestivo. El agua también lubrica las articulaciones permitiendo que nos podamos mover mejor. Hasta los ojos necesitan estar bien hidratados para evitar resequedad.

Con el agua eliminamos las toxinas del cuerpo, a través del sudor y la orina. También evita el estreñimiento y ayuda a los intestinos a eliminar mejor los desechos. Estar pendientes de tomar agua diariamente en las cantidades necesarias, nos ayudara a prevenir enfermedades. Es recomendable tomar 8 vasos de agua al día, en caso de no tomar otros líquidos o ingerir frutas, seguir esta recomendación puede evitar el cáncer de colón en un 45% y de vejiga un 50%, y un sin número de otras enfermedades y dolencias que se pueden adquirir si no tomamos el agua suficiente.

Así que vamos a recordar cada día que nuestra salud debe ser prioridad y que debemos cuidarnos como se merece, y nuestro cuerpo necesita agua. Desde que estoy consciente de esto, procuro tener en mi escritorio, donde estoy la mayor parte del dia, botellas de agua y así voy llevando el control de lo que voy ingiriendo diariamente y las tengo a la mano para que no haya excusa. Si salgo a algún lugar, trato de llevarme una botella para mantenerme hidratada a toda hora. 



Shop the Sale: Avocado Chicken Salad


Avocado Chicken SaladSpring salads and grilled chicken just seem to go together. I adore this version with an abundance of veggies, tangy vinaigrette, salty feta, savory chicken and fresh garlic.

I feel like I get lazy in the spring and summer. I want to come home from work and plop on the patio and not slave over the stove. 

For this salad, I chop the vegetables in advance. I also usually grill more chicken than we need for a weekend meal, then parcel out the rest for my lunch or weeknight meals to save time.

This recipe calls for pipette pasta, but any short tube pasta, macaroni or farfalle would work.

Avocado Chicken Salad

Ingredients:
1/3 cup bottled vinaigrette salad dressing
6 oz uncooked pipette pasta, or your favorite pasta
1 lb cooked boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup sweet red bell pepper, cut into bite-sized pieces
1/2 cup green bell pepper, cut into bite-sized pieces
1/3 cup red onions, cut into small, thin strips
1/2 cup pitted black olives, roughly chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 avocado, pitted, cleaned and cut into bite-sized pieces
1/2 cup feta cheese, crumbled

Directions:
Cook pasta according to package directions and drain well. Place in large bowl and pour the vinaigrette over the pasta. Toss and let sit at room temperature while you prepare the rest of the ingredients.

Once pasta is at room temperature, add cooked chicken, both peppers, onions, olives, garlic and parsley. Toss to combine.

Gently add avocado and toss. Top with feta cheese and serve.

Nutritional Information: Calories per Serving: 533, Calories from Fat: 213, Fat: 24 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 145 mg, Sodium: 743 mg, Potassium: 672 mg, Carbohydrates: 35 g, Fiber: 4 g, Sugar: 5 g, Protein: 45 g.

View this recipe to print or add items to My Shopping List.



Healthy Living: Pumpkin Steel Cut Oats


Pumpkin Steel Cut Oats

I know it’s springtime and pumpkin is considered more of a fall vegetable, but in my world, it’s never a bad time for pumpkin. It’s super healthy, too. Pumpkin contains beta-carotene, a pro-vitamin that’s converted to vitamin A in the body. Beta-carotene is also essential for eye health and boosting immunity, and it has also been linked to preventing coronary heart disease.

Don’t want to go through all the work of processing a fresh pumpkin? That’s okay. One cup of canned pumpkin has seven grams of fiber and three grams of protein and contains only 80 calories and one gram of fat. Plus, canned pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer. 

This recipe calls for “Sucanat,” which is just an abbreviation for “sugar cane natural” that you can usually find with the organic foods. A natural sweetener, Sucanat contains trace amounts of iron, calcium, vitamin B6, potassium and chromium.

Pumpkin Steel Cut Oats

Ingredients:
1/3 cup steel cut oatmeal
1 cup water
1 pinch salt
1/4 cup pumpkin
1/2 tsp cinnamon
1 pinch nutmeg
1 Tbsp Sucanat
2 Tbsp walnut pieces
1 tsp vanilla

Directions:
Bring oats, water and salt to a boil. Reduce heat and let simmer for 10-15 minutes, stirring occasionally until oats are slightly tender.

Once oats are almost done, add remaining ingredients into the oats and continue to cook until the oats are fully cooked.

Once oatmeal is done, place in a bowl and top with a few extra walnuts.

Add milk/soymilk if the oats turn out too thick. 

Nutritional Information: Calories Per Serving: 200, Calories from Fat: 60, Fat: 6 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 240 mg, Potassium: 290 mg, Carbohydrates: 31 g, Fiber: 4 g, Sugar: 9 g, Protein: 5 g.

View this recipe to print or add items to My Shopping List.

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Posted in: Healthy Living


Product Talk: Sucanat


SucanatI was writing a blog post for tomorrow, and it called for an ingredient that might not be as known to you as it could be. So, I figured today’s post would be a good time to introduce you to a product known as Sucanat.

Sucanat, or sugar cane natural, is a brand name for whole cane sugar introduced by Pronatec in 1978.

Unlike refined and processed white cane sugar and brown cane sugar, Sucanat retains its molasses content. In its purest form, it is basically dried sugar cane juice, which is extracted in the manufacturing process. However, unlike other brown sugars, all the vitamins, minerals and molasses in the juice are not displaced during processing.

You use Sucanat as a direct substitution for white or brown sugar in baking and cooking.

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Posted in: Product Talk


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Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

Product Talk

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