Skip To Main Content

libbysvegdev

Facebook Sweepstakes: Building Blocks for Healthy Eating

by Leave a Comment

With summer just around the corner, Libby’s® Vegetable Cups can help you and your family enjoy healthy foods that taste good and are easy to eat, whether you are eating at the kitchen table or the picnic table. Libby’s® Vegetable Cups not only make a convenient side dish, but also double as a fun, frozen treat! These flavorful veggie combos are frozen right in their individual containers for a nutritious, pre-portioned snack.

Try the recipes below by Deanna Segrave-Daly, RD, LDN for a refreshing and delicious summer treat.

In addition, share your ideas for delicious frozen pop combinations on Facebook for the chance to win a $250 Visa gift card to use toward your own healthy summertime meals. Read the official rules here.

How To Enter:

1. Comment on a Building Blocks Sweepstakes’ Facebook post with your own original fruit & veggie pop flavor combination.

2. Submit a new idea once per day for your chance to win a $250 Visa gift card.

Sweepstakes lasts from 12:00:00 PM ET on Friday, June 6 until 11:59:59 PM ET on Friday, June 20th. 

Sweet Corn Frozen Pops

Makes 6 pops

Ingredients:

  • 4 Libby’s® Whole Kernel Sweet Corn Cups (4 oz. each)
  • 1 cup low-fat milk
  • ¼ cup sugar
  • 1¼ cup nonfat plain Greek yogurt
  • ¼ teaspoon vanilla extract

Supplies:

  • 6 Popsicle sticks
  • 2 4-oz. paper cups (for extra mixture)

Instructions:

Add corn to a bowl. Do not throw out cups; wash and dry them to use for freezing pops. Mash corn with a potato masher to release liquid.

In a medium pot over medium heat, add corn, milk and sugar. Heat for 5 minutes, mixing a few times, until sugar dissolves and corn softens. Remove from heat and puree in blender. Pour through mesh sieve into a medium bowl. Cool in refrigerator for about 10 minutes.

Whisk yogurt and vanilla extract into cooled corn milk. Pour mixture into four empty Libby’s Cups and the remaining mixture into two 4-oz. paper cups. Position a 3½-inch popsicle stick in the center of each cup and freeze overnight.

Cost Per Serving: $0.87

Total Cost For Recipe: $5.21

Nutrition Facts Per Serving (One Sweet Corn Pop): Calories: 97, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 2mg, Sodium: 135mg, Carbohydrates: 16g, Dietary Fiber: 1g, Protein: 6g, Vitamin A 2% DV, Vitamin C 67% DV, Calcium 11% DV, Iron 3% DV

Avocado Sweet Pea Frozen Pops

Makes 8 pops

Ingredients:

  • 4 Libby’s® Sweet Peas Cups (4 oz. each)
  • 2 ripe medium avocados, peeled and pitted
  • 1½ cup low-fat milk
  • ¼ cup sugar
  • 2 tablespoons lime juice (about 1 large lime)

Supplies:

  • 8 Popsicle sticks
  • 4 4-oz. paper cups (for extra mixture)

Instructions:

Add all ingredients to blender or food processor. Do not throw out cups; wash and dry them to use for freezing pops. Puree until well mixed.

Pour mixture into four empty Libby’s Cups and the remaining mixture into four 4-oz. paper cups. Position a 3½-inch popsicle stick in the center of each cup and freeze overnight.

Cost Per Serving: $0.92

Total Cost For Recipe: $7.34

Nutrition Facts Per Serving (One Avocado Sweet Pea Pop): Calories: 119, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 100mg, Carbohydrates: 15g, Dietary Fiber: 3g, Protein: 3g, Vitamin A 5% DV, Vitamin C 58% DV, Calcium 7% DV, Iron 2% DV

 

 

 

This Summer, Build Healthy Eaters

by Leave a Comment

Whether you’re packing for a family picnic, preparing dinner or driving kids between their summer activities, it’s important to consider nutritious snacks and side dishes to keep your family healthy and energetic. Libby’s® Vegetable Cups, which are microwaveable and shelf-stable, are a convenient solution to adding more fruits and veggies into your daily diet.

Our Cups contain 4 oz. of flavorful ingredients that are grown and packed in the U.S. Here are some savvy tips from dietitian Deanna Segrave-Daly for getting your kids to eat more fruits and veggies.

“Fast Foods” for Smaller Tummies

Younger kids, especially toddlers, seem to be hungry at any time BUT mealtime. With newfound independence and more activity, those smaller stomachs burn calories fast so it’s natural and healthy for kids to ask for snacks between meals. Of course, nutrient-rich and balanced eats – that are quick to dole out for a busy body – are best like:

  • A portion or two of sliced of low sodium ham and tomato slices wrapped in a whole wheat tortilla and cut into one inch pinwheels
  • Pita wedges with hummus and avocado
  • Smoothie made with frozen banana, plain yogurt and chocolate milk

Let Kids Play Chef

Having kids (as young as two years) in the kitchen helps raise healthy eaters, achieve healthier weights, allow quality family time and build self-confidence. Let kids rip lettuce for salad or add ingredients to dishes. Have them season their own Libby’s® Vegetable Cups to their liking. Some ideas:

  • Cinnamon + nutmeg for Libby’s® Diced Carrot Cups
  • Ginger + sesame seeds for Libby’s® Cut Green Bean Cups
  • Mint + lemon zest for Libby’s® Sweet Pea Cups

No-Brainer Picnic Packing

Junk food is made to be portable and convenient, but now healthy food is too, with Libby’s® Vegetable Cups. For your next impromptu-but-balanced picnic with the kiddies, pack nut butter sandwiches on whole wheat tortillas, granola bars, shelf-stable milk boxes and your kids’ favorite Libby’s® Vegetable Cups!

What’s your favorite on-the-go summer snack? Let us know on Facebook or Twitter! 

Vegging Out

by Leave a Comment

More and more of us are realizing the benefits of a vegetarian diet, even if it’s just eliminating meat on Mondays!  Creating satisfying, balanced meatless meals that please the whole family might sound impossible, but here are some tips and recipes to ensure your vegetarian night still packs a protein punch and burst of flavor.

Skip the Beef, Not the Burger

Beans are a staple protein for vegetarians, and they are a smart substitute for beef in burgers.  To avoid bland veggie burgers, add flavorful ingredients into the burger mixture and top with zesty condiments. Check out these hearty Mexican-style Veggie Burgers made with Libby’s® Organic Pinto Beans and Libby’s® Whole Kernel Sweet Corn and garnished with a fresh salsa with a kick. Your carnivores won’t even miss the meat!

Fill Up on Soup & Salad

Hearty soups and crisp salads are a mainstay in vegetarian diets. Plus it’s a quick, easy dinner to prepare that provides a satisfying balance of warmth and freshness. And the combinations are endless, so get creative pairing various soups with salads. We like how the sweet hint in this Carrot Coconut Soup complements the zing in this Summer Garbanzo Bean Salad.

Breakfast for Dinner

Eggs and potatoes are a perfect substitute for the protein and heartiness that we get from eating meat.  Besides, what’s more fun than breakfast for dinner!  Libby’s® Sweet Peas and Sliced White Potatoes are the heroes in this Frittata that can be whipped up in about 20-25 minutes beginning to end!

What do you serve on Meatless Mondays? Leave a comment on our Facebook page to let us know!

Don’t Bust Your Food Budget

by Leave a Comment

I’m coming out and saying it – I think it’s a myth that eating healthy has to be an expensive endeavor. You can cook and enjoy nutritious, tasty meals by simply shopping at your local grocery store, no less. Here are my top food budget trimmers that I routinely practice to get nutrient-rich foods into my grocery bags and healthy dinners onto the family table without breaking the bank.

Have Shopping List in Hand

You can’t “eat” this tip but it’s my number #1 food budget no-brainer. By having a grocery list with me, I’m less likely to put random foods in my cart.  I also try to organize my list items according to which aisle they are located as another way to avoid impulse purchasing as a result of “wandering” through the grocery store (not to mention, it’s a time saver, too).

Focus on Fruit and Vegetable Options

Fresh produce can be more expensive – so don’t forget about the canned and frozen versions, especially ones packed in their own juice or without added sauces. Produce companies can and freeze fruits and veggies at the height of freshness, which locks in nutrients and prevents vitamin loss that may happen over time with fresh produce. Buying canned fruits and veggies also reduces food waste – less chance of them rotting in the fridge, forgotten.

Pick Protein Savers

Canned beans are one of the most inexpensive, convenient protein options around – they are also high in fiber but low in fat; this makes them a pantry must-have. Look for low-salt versions, and always drain and rinse the beans to remove excess sodium. Eggs, canned tuna and peanut butter are also nutrient rich, protein packed and beneficial money savers.

Buy Bulk Bargains

Take advantage if your store has a bulk aisle where you can bag and weigh the quantity you want to buy. You can save a lot on whole grains, (like oatmeal, brown rice, quinoa and popcorn), nuts, dried fruits and even spices this way.

Raid Your Own Pantry

Try this a few times a month (as I try to do): rather than go to the store for those few items for a certain recipe, go to your pantry/fridge/freezer and make do with what’s on hand. The truth is, if you practice these food budget tips regularly, you’ll have enough items to pull together a nutritious and satisfying meal or two like Mixed Veggie Fried Rice, Cuban Black Bean Soup or Chickpea & Kraut Pasta Toss without that extra grocery shopping run.

Eat Your Veggies… For Dessert!

by Leave a Comment

The last place you’d expect to digest your daily dose of greens is during the sweetest treat of your day – dessert. Though we fully support indulgence in moderation, experimenting with veggies as a baking ingredient substitute is a guilt-free way to have your cake and eat it too. Rather than ending a meal with empty calories, infuse your favorite desserts with nutritious ingredients that add fiber, antioxidants and vitamins. Here are some easy ways to sneak in vegetables into your favorite baked goods and snacks. You won’t even taste the difference!

Black Bean Brownies

To a chocoholic, there is nothing more satisfying than a rich, fudgy brownie. Combine a can of Libby’s® Organic Black Beans with chocolate chips, eggs and a few other baking staples for a luxurious dessert packed with fiber and protein! This recipe from Yummy, Healthy, Easy only takes thirty minutes and is gluten-free.

Red Velvet Cupcakes

Thanks to gourmet bakeries, cupcakes are a delicate indulgence traditionally served during special occasions. Whip up red velvet cupcakes with a healthy twist to make them a year-round treat! Canned beets pack a nutritional punch with beta-caratone, folic acid and bone-building manganese. Kiwi Magazine also notes that the red color of the vegetable naturally dyes the cupcake batter, eliminating the need to add artificial food coloring.

Carrot Cake

Carrot cake is a classic dessert that incorporates vegetables without having to substitute ingredients. Our Carrot Cake Bites recipe calls for one can of Libby’s® Sliced Carrots, mashed with a fork. This ingredient results in a more moist cake than using raw carrots, and the bite sized form of this decadent dessert helps to minimize overeating.

Snickerdoodle Dessert Hummus

Just like savory hummus, the sweet version of this healthy snack contains canned garbanzo beans, also known as chickpeas. By adding simple ingredients such as almond butter, brown sugar, cinnamon and maple syrup to roughly one can of Libby’s® Organic Garbanzo Beans, this dish tastes like your favorite snickerdoodle cookie with added fiber from the garbanzo beans. Nutmeg Notebook recommends serving this as a dip for crunchy apple slices or a spread for whole wheat toast.

Do you have any favorite ways to incorporate veggies into your desserts? Let us know on Facebook!