The original iconic Dole whip needs no introduction for Disney fans, but in case you’re new to the scene, Dole Pineapple Whip launched as a soft serve mix in the early 1980’s and was served at Disney’s Magic Kingdom Park shortly after. You can find it at the Disney’s Enchanted Tiki Room and at some other 3rd party retailers (if you’re lucky!). But if you don’t think you’ll be at a Disney resort anytime soon, there is a similar version of the DIY whip available at the dole website! And now there’s an amazing new pumpkin spice Dole whip to add to your favorite DIY recipes!
Did you know that I worked Walt Disney World Resort at the “Spirit of Aloha” dinner show in college? It was a great experience. I made relationships friends and mentors that I still keep in touch with today – and it all started at the Polynesian resort! Truly, what could be better than being able to go into Disney’s theme parks, being able to see Minnie Mouse and try all of the parks incredible food offerings whenever I wanted!? It was a foodie dream.
And as a full time dietitian for Dole Food Company, I know the love for the classic Dole whip runs deep! I’ve seen everything from Dole whip smoothies and popsicles to raspberry and orange flavored Dole whips too! I mean, Disney even created a national Dole Whip Day which is celebrated every August. In developing the original DIY recipe, it was important to keep it’s smooth like soft serve ice cream and maintain a slightly sweet and tropical flavor that makes it a the perfect anytime treat. Dole and Disney followers just love their Dole whip, and they love this DIY frozen treat. All of these are vegan, or can easily be modified to be vegan dole whip!
Bonus: The original and pumpkin spice-flavored versions are even healthier than Disney’s original Dole whip dessert, thanks to it’s whole foods ingredients!!
Melanie Marcus MA RD
In honor of the fall season, Dole developed a Pumpkin Spice Dole Whip recipe!
If you’re a lover of all things pumpkin, then this is a a delicious treat that kids will be happy to eat, and you’ll be happy that it fits in your macros too! I mean, you’re probably reading this with a skinny pumpkin spice latte in hand right now right? So forget the candy corn and add the ingredients for this iconic sweet treat to your shopping list! Hello pumpkin-spice season!!!
This seasonal flavor combines tropical fruit flavors of the islands, with warm flavor of sweet potato and pumpkin spice. When it’s served cold and topped with coconut chips it truly makes a stunningly special fall treat.
Ingredients you need for Pumpkin Spice Dole Whip
sweet potato
pineapple, frozen
maple syrup
unsweetened refrigerated coconut milk
pumpkin pie spice
pecans and/or coconut chips for garnish (optional)
You may think that sweet potato is an unusual ingredient, but after making this recipe, I can attest, that it provides a great soft serve texture. It’s not a weird pumpkin-pineapple mash-up. Trust me!!
It’s actually very convenient because sweet potatoes are an easy household staple that don’t require special conditions to be stored. Just keep them in a cool dry place and they’re basically ready for you, when you want to cook them! For this recipe you can prepare as suggested, or you could even use plain left over sweet potato mash. And if you don’t have sweet potatoes, try using a pumpkin puree instead!
If you buy a whole pineapple, core it, chop into pieces and freeze right away. If you’re using a vitamix you can also include the core as part of the recipe. It’ll be able to blend it up without an issue. As a short cut, you can purchase pre cut pineapple or even buy frozen pineapple.
I do recommend the maple syrup in this recipe. I usually try to eliminate all added sugars, but the small amount in this recipe goes a long way to bring out the natural flavor of the pineapple and sweet potato.
When choosing a coconut milk, you could use a version that has more fat. The recipe will work if you use a full fat coconut milk as well. We just liked the addition of subtle coconut flavor without the saturated fat.
Tools you need to make this pumpkin spice Dole whip at home
High powered blender like a Vitamix or a food processor. I would not recommend making this in a standard blender because the fibers of the frozen pineapple may make for a chunky whip.
Chefs knife or pineapple corer! I’m all about fewer kitchen gadgets, but I do think a pineapple corer is a great investment if you love fresh pineapple. They’re not expensive and you can have your pineapple on the table in under 2 minutes!
As a dietitian I love this recipe because…
The main ingredients are pineapple and sweet potato which makes reaching your fruit and vegetable goals much easier!
There is limited added sugars which could be eliminated or a sugar substitute could be used if you wanted to.
This is a sweet treat that I would serve to my family every day.
It’s a great vegan and gluten free option!!
Let me know if you like this fall inspired or the pineapple version of dole whip soft serve treat better!
Chopped pecans and/or coconut chips for garnishoptional
Instructions
Heat potato and 2 tablespoons water in a medium microwave-safe bowl, covered with plastic wrap with 1 edge slightly open to vent, in microwave oven 3 minutes or until very tender. Drain potato; cool completely.
Purée pineapple, syrup, milk, ½ teaspoon pumpkin pie spice and potato in a food processor on high until smooth, scraping down bowl occasionally. Makes about 2 cups.
Divide pineapple mixture into 4 bowls; sprinkle with remaining ¼ teaspoon pumpkin pie spice and top with pecans and/or coconut chips, if desired.
Notes
1/2 cup serving = Fat 0g, Carbs 22g, Fiber 2g, Protein 1g.
These 3 ingredient banana cookies from Dole Food Company are a #momfavorite. They’re not complicated to make and they have a touch of natural sweetness that satisfies! Plus my daughter loves to get involved with making this easy recipe from start to finish – which means she’s more likely to eat them! Their wholesome ingredients are a natural fit for vegan diets making them the perfect treat. I’ve also heard them referred to as oatmeal breakfast cookies and after trying them they are like a portable and more convenient replacement for your bowl of oatmeal!! Check out the full recipe below!
While I am a full time registered dietitian with Dole Food Company, this post is not sponsored in anyway!
These cookies are a major win. They’re packed with nutrient dense foods like rolled oats, nut butter of choice and bananas! Let’s go over the nutrition benefits of each:
Rolled Oats – These complex carbohydrates are full of fiber which is known for slowing digestion. It also helps stabilize blood glucose levels avoiding spikes in blood sugar. Research consistently shows that fiber slows digestion and helps us feel fuller- for longer too! These carbs also help fuel the brain making these healthy cookies a perfect morning treat!
Nut Butter – Especially a single ingredient peanut butter is the perfect combo of fiber, protein and health promoting fats. Research suggests that those who eat peanut butter at breakfast tend to eat less for up to 12 hours afterwards! In general, when looking for peanut butter, avoid those with hydrogenated oils and added sugars.
Bananas – These household staples are a powerhouse for nutrition. Known for their potassium content, one medium banana provides 9% or 422mg which offers major heart health benefits and can help support a healthy blood pressure. Among other things, they also have a decent amount of soluble and insoluble fiber which support heart and gut health respectively!
Making breakfast cookies from the culinary perspective…
Like I said, these aren’t complicated to make, but that’s what makes them so great! All you need are three ingredients, mix them together and then bake! They’re so easy to make, even a child can do it!
Do I have to used rolled oats?
There are three main types of oats. Steel cut, rolled and quick oats.
Steel cut are hearty, filling and nuttier that rolled or quick. But they will not work in this recipe. Steel cut oats are the shape of little pellets and will not absorb enough liquid from the bananas and peanut butter to make a proper batter.
Rolled are convenient and often called for in baking recipes. I like the texture rolled oats give this recipe, but quick oats will work well too!
About the bananas
Overripe bananas, either fresh are frozen are the star ingredient.
If you’re going with fresh bananas – make sure they are overripe for the sweetest cookie! In general, the more blemished and ripe the better! This is the perfect recipe to keep on hand when your bananas are turning spotted. Bananas are sweetest at this stage!
Use frozen! This is totally fine to do, just caution you may have a bit more liquid than if you use room temperature bananas. So if the dough feels extra sticky add 1-2T additional tbsp oats.
What are the best type of oats?
This recipe uses rolled oats because I think they provide a great texture.
You can use quick cooking oats too! They will just absorb more liquid during the baking process.
I don’t recommend substituting oat flour for the rolled oats in this recipe. The amounts would have to be tweaked for it to be a successful banana cookie recipe.
When it comes to the PEANUT BUTTER…
If you want something slightly sweeter, then use traditional peanut butter like Skippy or Jif that tend to have added sugars. Normally, I would suggest avoiding added sugars from a nut butter, but in this case the sugar makes for a great tasting three ingredient cookie!
If you’re trying to limit added sugar, I recommend using an all natural peanut butter. Look for one that has simple ingredients. There are many that have a single ingredient: peanuts!
This recipe will work with any nut butter that you have on hand. You can use creamy peanut butter or chunky varieties of cashew, peanut, or seed butter. Almond butter works well too!
Chewy vs Crispy?
If you want them chewier, I suggest cooking them about 12 minutes.
I like them a bit crispier so I go 15-17 minutes.
Optional add-ins
Get creative with your add-ins! These breakfast cookies are really delicious on their own, but they’re so easy to customize for your taste. There are plenty of options to experiment with. Try these versions!
Add 1/2 cup mini dark chocolate chips to the dough before portioning out, or just sprinkle a few on top of each one for a little hint of chocolate.
Add 1/2 tsp cinnamon to the dough.
Sprinkle with Monkfruit sweetener or brown sugar before baking for an added touch of sweetness.
Sprinkle with Maldon sea salt before baking to play up the sweet and savory balance.
Add 1/2 cup chopped walnuts or pepitas.
Add 1/4 cup ground flax seeds to the dough for heart healthy fats.
Helpful tips
I don’t recommend adding sugar like maple syrup or honey as it will make the dough wetter. But you could add 1-2tsp if you’re hoping this cookie recipe will solve your sweet tooth cravings! Just be prepared with added 1-2T rolled oats.
If you want to make a double batch, I recommend combining ingredients separately for best results.
I recommend rolling these into balls or using a small ice cream scoop to get even sized cookies. Then pat them down with your fingers to get that traditional cookie shape. The cookie dough won’t spread out or flatten during the cooking process.
Bake cookies until the top is slightly golden. And they are quite forgiving even if you over bake them!
Store them in an airtight container in the fridge for 5-7 days. When we make a batch they never last more than a day or two!
Other tools you need…
parchment paper – use it to line your baking sheet for easy clean up.
large mixing bowl – for mixing
cookie sheet – for baking
I like to mix these by hand, but you could always use a food processor if you want a fairly smooth consistency.
As a mom…
I use this recipe as a healthy cookie or activity for my daughter to make from start to finish. She peels the bananas (if we are using fresh), and then mashes away!! I help measure the peanut butter and then we add the rolled oats together. She’s able to mix everything together on her own which is a huge confidence builder!
Next, I line the baking sheet and show her how to use a small ice cream scoop to portion out equal size balls. We then pull out the mini chocolate chips for an extra special little topping as we press down the cookies to a flat disc shape together.
We made these cookies just this past weekend. It was raining and I think we had all had reached our limit for screen-time and just needed a change of scenery. I knew I had bananas that needed to be frozen or used, and we always have some kind of nut butter and oats, so we were golden. Twenty minutes later we had cookies (and breakfast for tomorrow!). It’s really the perfect activity for kids. The total time commitment is very low!
Tracking Macros?
Be sure to divide batter into 12 even cookies.
Each cookie has 106 calories, 6g Fat, 10g Carbohydrate, 3g Fiber and 3g Protein.
I feel like the coolest mom when Jules exclaims “I can’t believe we’re having cookies for breakfast!”
When do I make 3 Ingredient Banana Oatmeal Cookies?
Make them for a quick breakfast (EVEN DURING THE WEEK) to enjoy at home or on the go! They’re the perfect portable version of oatmeal.
They’re my go-to guilt free after dinner treat especially when we top them with dark chocolate!
When the kids are looking for something sweet and I want them to have a healthy dessert.
Make them with sun butter for an allergy friendly lunch box snack.
Preheat oven to 350 degrees. Line rimmed baking pan with parchment paper.
Mash bananas in a medium bowl with the back of a fork; whisk in peanut butter. Stir in oats and optional add-ins, if desired; using 2 small spoons, drop about 1 heaping tablespoon dough 2 inches apart on prepared pan.
Bake cookies 12 minutes or until lightly browned; cool on pan 5 minutes, then transfer to a wire rack to cool completely. Makes 12 cookies.
Tips: You can add mini chocolate chips, chopped fruit or nuts or even ground cinnamon to make these a bit fancier!
I first learned about the FASTer Way to Fat Loss, (FASTer Way or FWTFL for short) in 2018. I must have noticed it in someone’s IG profile and thought – what is FWTFL?
As a foodie and a registered dietitian mom, following anything related to health, wellness, restaurants or food is up my alley. It’s my business to be in-the-know.
And on my road to becoming a dietitian, I tried every diet out there – weight watchers, atkins, keto, vegan, Mediterranean, beach body and my personal favorite and Gweneth Paltro recommended unsustainable fad – The Dr. Joshi Diet. I mean, the crazier and more limiting they are, the better right?
As every health professional worth their salt already knows – that is not the case!
As much as diet culture pushes a calories in, calories out one size fits all approach, lets face it – most of the time these are quick fixes, and unsustainable for the long term. So when I saw FWTFL, I had to investigate.
Melanie Marcus RD
Initial Research
My initial google search in 2019 rounded up mostly influencer recommendations for the program but very few health professionals had weighed in. I did find one dietitian who called the program out for being too complicated. She described it as throwing everything at the kitchen sink and totally overwhelming. Which could be true if you try to piece it together from the FWTFL website and implement on your own. That said, I just kept following The FASTer Way on IG and continued my research. I checked out the blogs, looked employees up on Linked In and learned several dietitians were on the leadership team and helped develop the program. I also took to Pinterest to see what resources I could find there. And then I found the coaches.
The FASTer Way’s key differentiator are the coaches.
Men and women, nurse practitioners, dietitians, physicians, moms, dads, teachers and more – all who live the program day in and day out, sharing their experiences, motivating new and potential clients in online but also in everyday life. FASTer Way has a certification for coaches who then facilitate the program.
Next, I started to follow a few. They shared their meals, grocery hauls, weekly meal plans and recipes. They shared what they fed their families, and what their portions looked like. It all seemed pretty normal. They talked about FWTFL strategies like intermittent fasting and carb cycling and they were living examples of how busy moms and dads, grandmothers and professionals, no matter their stage of life (even during pregnancy) were incorporating the FWTFL into their daily lives.
I even called my dietitian friends to see if they’ve ever heard of it.
After over a year of scoping it out, I bit the bullet, paid the $199 (at the time) and enrolled in the new client experience with the coach that resonated with me – Liz Baynard. She was a post partum, doing her thing, fitting workouts in daily, feeding her family well and she was reaching her health goals. Nothing crazy, nothing unrealistic – totally attainable.
My first round of the FWTFL was October 2020. My doctor cleared me for activity after Max was born and I was ready to hit the ground running. I never looked back. Six months in, I became a certified coach for the FASTer Way and it has brought me more joy as a health expert than I could have ever imagined. Working with clients in a very personal way, nudging them towards achieving their health goals – this is why I became a dietitian.
Whole food nutrition is one of the key pillars of the FASTer Way.
28 reasons why I love the FASTer Way to Fat Loss
In the food department
1. Anyone can do it. It can be completely modified to meet you where you’re at. Whether you’re a new breastfeeding mom, or a college student trying to figure out eating on your own! If you’re recovering from a surgery and can’t work out or you just had bariatric surgery and have been told you can’t do any form of fasting. Whatever the limitation is, there’s a way to talk through it with your coach to customize the program for you.
2. It’s based in science. This is where the macro tracking, intermittent fasting, whole unprocessed foods comes in. The programming is also looked at cyclically so that you’re not always in a calorie deficit – because that’s not really effective.
3. The focus is actually on building lean muscle in order to rid fat. It’s not just about becoming as small as possible. It’s about becoming strong and empowered. Teaching clients the power of their food choices and how that effects their bodies.
4. Intermittent fasting is way easier than I thought! I actually have more time!One of my favorite things is that I don’t need to worry about having breakfast. Instead, I can focus on feeding the kids, packing schoolbags, putting my makeup on and go.
5. You don’t need to purchase additional apps like My Fitness Pal to track macros. The FWTFL app has a macro tracking feature and library and makes macro tracking complete and easy. No additional apps needed!
6. Success isn’t measured by the scale. Instead we learn to look at non scale victories including measurements, photos, energy levels, how clothes fit and sleep quality.
7. You can eat out! Whether you’re traveling for work or dining out more because you don’t have time to cook – the FWTFL can work for you! We track macros (protein, carbs and fat) not just calories. Most restaurants post this info for easy tracking, plust the FWTFL app also has cool features that allow you to add personal favorites or use their library of items for stress free tracking.
8. I can still have my coffee. One of my favorite times of day is when I sit down with my cup of coffee before the rest of the house wakes up. That’s my time to get my day straight and wake up at my own pace.
9. Recipes and meal plans are delicious AND optional. People ask me all the time if I can provide them with a meal-plan for weight loss. I mean all the time. And for me as a dietitian, I love that the recipes use whole foods and are easy to put together. If you’re just not sure where to start with healthy eating, the meal plans are a lifesaver. They’re also ideal for busy people who just want to know what to eat for the week. They even come with a weekly shopping list to make your online ordering a breeze. It’s all found in the FASTer Way to Fat Loss App!
10. FOOD FREEDOM! You can eat whatever you want. And by this I mean, if it fits in your macros, log it and move on. I’m not saying you should eat a twix bar every day, but if you do choose to indulge, you can. And it’s no big deal.
11. Food isn’t emotionally charged anymore. Going through the program actually helped me undo some “diet think” that I didn’t realize I had! Food was always a very emotional, impulsive and comforting thing for me. But after truly looking at food as fuel to help my body build muscle – I’m able to enjoy foods like chocolate, bagels, and pizza without overeating, or guilt.
12. You don’t have to make different meals for yourself vs the rest of the family. Is there a bigger win for moms or dads who cook for the whole family?
13. You don’t feel deprived or hungry. There is actually a lot of food to eat every day. I often see clients struggling to eat enough!
14. Protein supplements and collagen are not required. You can get all the protein you need from whole foods. However, the FASTer Way to Fat Loss team developed a protein supplement that provides 20g per scoop with only 90-98calories. It has little to no carbs and fat, they offer collagen too. It’s not necessary, it’s only an option if you want an easy form of protein to add to your routine.
15. The macro calculation is rooted in having you eat as much food as possible – while reaching your health and body goals! For me, food provides a lot of enjoyment, so it’s a major bonus!
About the FASTer Way to Fat Loss workouts
16. The workouts are FAST. I do not like working out. I never have. I always thought I needed to be running and doing cardio to lose weight. I hated getting red and sweaty, it was never for me. I actually do these workouts during my lunch break at home or even at the office. Each day a workout video is posted in the FWTFL app. The head coaches walk you through every exercise and suggest ways to modify up or down depending on your ability.
17. Every workout can be customized. You can challenge yourself up modify down every and that’s OK! I was always completely intimidated at the gym and didn’t know the first thing about lifting weights. With the FWTFL workouts, I was able to try workouts in the privacy of my own home, modify as needed while gaining strength and confidence.
18. The workouts are effective. The combination of strength training and high intensity workouts are key to keeping your body in a fat burning zone.
19. You don’t need special equipment. There may come a time when you want to upgrade your workout equipment, but you really don’t need anything to get started. Splurge for the strength bands if you want some resistance at a low cost.
20. Workouts are constantly changing. And they are strategically paired with the macro cycle for maximum effectiveness.
Maybe the most important and the most underrated things about the FASTer Way.
21. You learn the foundations at a pace that help support new healthy habits. It takes at least 21 days to form a healthy habit. Your first six week round gives you a fresh start and lays the foundation for healthy habits. Plus your coach can help you pace things out and support you with extra trainings and resources to help you succeed, the way you need to learn.
22. You have a support system – always. This is the role of your personal coach. The head coaches at the FASTer Way to Fat Loss are constantly delivering tips through the app. It’s cool because it reminds you why you’re doing this. Also, seeing my clients support each other – in many cases TOTAL strangers, is really a beautiful thing.
23. It’s sustainable! Once you start to trust the process you’ll see that you can have an off day and get right back into it without punishing yourself. It’s all about progress, not perfection.
24. I haven’t stepped on the scale in about a year. This has done wonders for my mental health. Stepping on that scale and then allowing the number to impact my mood has been awful. And I know better than anyone that one pound of muscle is way smaller than one pound of fat. But for some reason the number that all goes out the window when I step on the scale. Now, I focus on how clothes fit, energy levels, sleep quality and even how much weight I’m using during workouts as measures for success.
25. Macro tracking isn’t forever. This can seem overwhelming at first. But I see it as a way to collect data about how you eat. It’s a way to learn what foods you lean into, and more importantly, it’s a way to learn about the portion sizes that make you feel your best.
26. You can find the coach that is right for you. If you’re going to start the FWTFL, take the time to look up coaches and see who you vibe with. Everyone is different and we are all motivated in different ways. If you take the time to sign up with a coach who you trust and feel comfortable with, your success will be that much greater. And while it’s not the norm, you can actually contact the FWTFL, to change your coach if you feel that you need to!
27. It provides much needed structure for the person that’s tried everything. I’ve had so many clients that “have tried everything”. Like me, they wanted to make progress on their health goals, they just didn’t have the structure or support to get them there. With a good faith effort, there is no doubt in my mind, you will find success.
28. Support continues even after your 6 week new client experience. The FWTFL calls this VIP membership. It’s ongoing monthly access to the FWTFL programming through the app. You’ll keep access to daily workouts, macro cycle changes, macro and water tracking, seasonal challenges with cool prizes and your personal coach.
What is the FASTer Way to Fat Loss?
It’s a digital nutrition program that combines intermittent fasting, macro tracking, carb cycling and fitness to maximize fat loss while building lean muscle. You learn about these topics at length with your FASTer Way Coach. It may be through daily emails, small online groups or through the FWTFL App.
When you first sign up you are enrolled in the “New Client Experience” which will start on a specific day. It lasts for six weeks and is referred to as a “round” of the Faster Way. As soon as you sign up you’ll get instant access to the app and your coach will get in touch with you to sort out the details.
Never in a million years did I think I’d be sharing progress photos like this! These are a result of being consistent. Not perfect. And they just keep getting better!!
The FASTer Way to Fat Loss is NOT FOR YOU if:
Staying accountable and in touch with your coach daily seems like too much.
If you like the idea of shifting your diet, but maybe you’re just not quite ready to make the change.
When you start living the faster way you realize a healthy lifestyle isn’t about being perfect. It’s about enjoying life and finding a balance with food and exercise that helps you reach your goals.
Start your weight loss today!
I’m excited to help you achieve your health goals! Connect with me on Instagram @miss_nutritious_eats or on Facebook @Missnutritiouseats. Share your questions, and let’s begin your journey to feeling your best today!
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
If you are planning a vacation or getaway you’ll probably find yourself in an airport. But between organizing the travel arrangements and packing your bags (and potentially your loved ones) for the journey, healthy foods that will travel well may not be top of mind – but they should be!
The truth is, travel, as exciting and romantic as it is, can also be unpredictable at best. Between delays and keeping track of luggage, navigating the crowds and passing through security checkpoints on time, a wholesome snack may be what you need to keep you satisfied, energized and away from processed snacks like chips and candy bars. As a rule of thumb, best nutrition-packed travel snacks are minimally processed whole foods.
DIETITIAN’S TIP: Satisfying meals and snacks should incorporate lean protein, nourishing carbohydrates (such as those from fruits, veggies and whole grains). Fats usually make their way into the diet without us thinking too much about them. Healthy travel snacks in particular should be high in fiber and lower in sugar.
This article was modified (to add some of my personal favorites) from it’s original version published by Dole Food Company.
Nuts and dried fruit, a sweet and healthy snack.
Here are a few healthy travel snacks to pack for your next trip:
Oatmeal packets – whole grain, high fiber and can easily be combined with hot water whether you are on a plane, at a rest stop or in your hotel room. I like the whole grain unsweetened packets from Trader Joes.
Dried fruit – familiar to hikers as a premier source of natural carbohydrates in a small package, they are super-easy to pack and don’t require refrigeration. Whatever you do, be sure to check the ingredients list to ensure that the only ingredient is dried fruit – beware of added sugar. You could also make your own version of fruit leather ahead of your trip if you’re feeling fancy.
Nuts, Jerky and Boiled Eggs – protein, protein, protein! Portable and satisfying especially when paired with your favorite carb! I like to boil a few eggs ahead of the trip.
Bananas, Apples, Oranges or any other whole fruit travels well, no refrigeration required. They’re also an added source of much needed hydration during air travel! Be sure to drink enough fluids too!
Veggies such as carrot sticks and celery can be paired with individually portioned hummus or nut butter for a balanced bite. Go for pre-portioned sealed containers to make it through security with ease.
Dry cereal is another versatile whole grain option that travels well, is kid friendly and comes in a a variety of flavors. Just watch out for added sugar!
Healthy and nutritious snack boxes to go with hummus and pita, eggs and vegetables
If you have the ability to keep your food cold, or are traveling less than two hours, consider making:
A quick sandwich or wrap
Turkey and avocado or cheese roll-ups
Roll a banana, peanut butter with some flax or chia in a whole grain wrap for a filling plant-based wholesome snack.
When all else fails – here are my airport GO-TOs for healthy travel snacks
Beef Jerky
Apple slices
Unsalted almonds or mixed nuts
Sabra hummus and pretzels
Peanut butter and apples
Dried fruit
Fresh fruit
Yogurt parfait
Applesauce cups
String cheese
Hard boiled eggs
Quest bars
Popcorn
Guacamole and chips
Electrolyte Water
Vitamin Water Unsweetened
Sparkling Water
These are my personal go-to’s for travel but MAJOR BONUS – they also work for the kids! What are your must have healthy travel snacks?
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
This is the best trick for when you’re in in baking mode, you have the perfect recipe, you’re pulling out ingredients and then you realize you don’t have any eggs and you desperately need an egg substitute! I can’t tell you how many times this has happened to me, in fact, just last Saturday the kids woke up asking for pancakes. We were all pumped for them, when – no eggs! And then I realized, I tried a new muffin recipe recently that called for 2 eggs or 2 flax eggs (2T ground flax seed plus 4T warm water). So I tried it, and it worked really well as an egg substitute! Plus, as a mom and registered dietitian, I was thrilled to sneak a boost of nutrition in there!
So here’s how to make a flax egg.
What you need :
Ground flaxseed meal
Water
If you have traditional flax seed you’ll just need to grind it up in a coffee or spice grinder before using so the flax “egg” gels up properly. And if you’re not sure you want to buy a whole bag of flax meal because you’re not sure you’ll use it all…scroll to the bottom for more ideas on how to incorporate flax into your diet.
Flax seeds are teeny tiny seeds that have a very hard shell. In fact, they can’t be digested so they’ll go out the same way they went in, and you won’t get the nutrition benefits! Instead use a ground flax meal – it’s basically pulverized flax seed. And if want to ensure freshness, grind them yourself in a spice grinder or coffee grinder. I usually pick up ground flax seed from Trader Joe’s or Bob’s Red Mill and store the bag in the fridge so they don’t go rancid.
Whole Flax SeedFlax Seed Meal or Ground Flax
When to use a flax egg
Try using this as an egg substitute for recipes that use egg as a binding agent like:
pancakes
muffins
breads like zucchini or banana
When not to use a flax egg
You have to remember, this isn’t a real egg so this isn’t going to be an option for egg-based recipes like omelets, soufflés or meringues. Don’t use a flax egg when you need fluffy egg whites to create a light texture – this is not the solution for you.
How does it taste?
I personally think it gives batters a nutty flavor that I really like! But overall I don’t think the kids even notice it’s in there.
Nutrition benefits of flax seed
Flax seed is a nutrition powerhouse. It’s a good source of healthy fats, antioxidants and fiber. It has 70 calories per serving, 2g protein, 5g fat, 4g carbohydrate and 4g dietary fiber! Because of it’s nutrition profile it’s often incorporated as part of a healthy diet and can help prevent constipation. Just be sure to drink with enough fluids, because flax absorbs water to add bulk to stools.
Fats in flax seed are plant based omega 3’s which can help improve the ratio of omega 3:6’s!
They also deliver a combination of both soluble and insoluble fiber which helps with regularity and with improving cholesterol levels!
A 30g portion provides 7-30% of the recommended daily allowance for magnesium, phosphorus and calcium.
Combine flax meal and warm water in a small bowl. Give it a little mix and let it sit for 5 minutes until a gel-like liquid forms. Then add to your baked goods as needed!
Getting kids to eat well and form healthy habits – good habits – takes time. It takes lots of time, persistence and the knowledge to know it’s a long game. Nothing is going to happen overnight, trust me!
Positive, Healthful Habits: August Is Kids Eat Right Month™
The 2020-2025 Dietary Guidelines for Americansnoted that some school-aged children are not eating enough of the recommended amounts of certain food groups. As a result, they may not be consuming the nutrients they need to support their growing bodies or engaging in the physical activity they need to stay healthy.
YOU! The parents and caregivers play a big role in children’s nutrition and health, teaching kids about healthful foods, being a good role model and making sure physical activity is incorporated into each day.
August, which is Kids Eat Right Month™, is a great time to reevaluate your family’s eating and physical activity habits and take steps to make positive, healthful changes.
The Academy of Nutrition and Dietetics is encouraging families to take the following steps:
Shop Smart. First, encourage a healthful lifestyle. Get your children involved in selecting the food that will appear at the breakfast, lunch or dinner table.
Cook Healthy. Secondly, involve your child in the preparation of meals with age-appropriate tasks. They will learn about food and may even be enticed to try new foods they helped prepare. Check out my Healthy Hot Dog recipe!
Eat Right. Next, sit down together as a family to enjoy a wonderful meal. It’s also an opportunity to share the day’s experiences with one another. Family meals encourage healthful family relationships and good eating habits.
Healthful Habits. You can help kids form great, healthful habits by setting a good example. With each meal, fill half your plate with fruits and vegetables, choose lean protein foods, and make at least half the grains your family eats whole grains. For beverages, drink water or milk over drinks with added sugars, and opt for calcium-rich foods with meals and snacks.
Get Moving. Aside from being a great way to spend time together, regular physical activity is vital to strengthen muscle and bones, promote a healthy body weight, develop social skills and build self-esteem. Encourage preschool children to be active throughout the day. Older children and adolescents need at least 60 minutes of moderate-to-vigorous activity daily, according to the U.S. Department of Health and Human Services’ Physical Activity Guidelines for Americans (2nd ed.).
Get Talking. Lastly, eating right can sometimes be a challenge for kids, particularly if they are picky eaters, but experts say that a conversation can help. Talk to your children about the foods they enjoy and introduce them to new foods from a variety of cultures to expand all of your horizons.
Raising healthy kids is totally possible. Just stay consistent and know it will sink in eventually. Good habits take time 🙂
Eliminate mealtime pressure by enjoying meals together with children – after all they learn by example! It’s is a powerful way to get them to try new flavors, textures, and get the nutrition benefits of healthful and tasty food!
Does it feel like your kids are just eating hot dogs and chicken nuggets? This is my life right now! As a dietitian I know it’s totally normal for kids to get stuck in a rut with food, but as a dietitian mom, I cringe a little bit inside every time we feed our children hot dogs, even if we do switch it up with turkey dogs every now and then. But this is life. Kids like what they like, and it’s okay to include traditional “kid food” as part of the meal rotation because this is how they learn balance and moderation. Plus, they’re more likely to try new foods, when familiar foods that they like are on the plate. So is there a healthy hot dog out there? YES! Check out this carrot dog!!
That said. The all American favorite hotdog happens to be a source of saturated fats and sodium, which usually isn’t a problem for children- but having them on a more frequent basis doesn’t exactly lay the foundation for a lifetime of healthy eating. This is why I was thrilled to develop this healthy hot dog recipe with Dole Food Company. Ingredients were provided for me, but all of the opinions are my own.
These Southwest Carrot Dogs, a healthy hot dog alternative, and a kid food favorite, are an ideal substitute for hot dogs! Bonus – my children both approved! You could even just make the marinated hotdogs without the side salad for an easy plant-forward vegan bbq option.
It’s recommended that children, just like adults make half of their plate fruits and vegetable at mealtimes. Orange and red vegetables should make the plate several times a week because in general they’re an excellent source of vitamin A.2 They support eye and skin health and help keep our immune system at peak performance.
Carrot Nutrition
One large carrot has about 48 calories, 1g protein, 10g carbohydrate and 3g fiber!4
They’re an excellent source of vitamin K and Fiber.
They’re a good source of vitamins B6, C and E, folate, niacin, potassium and manganese.
One 2011 study published in the Nutrition Journal found that carrot juice increased antioxidant levels in participants. Authors concluded it may offer protection to the cardiovascular system.3
Why Vitamin A is important:
Like vitamins C and E it appears to scavenge free radicals, offering antioxidant protection.
Adequate levels of vitamin A are associated with a lower risk of cancer and heart disease1.
It’s essential to eyesight! Vitamin A helps us to react to changes in brightness and it also helps us see different colors.
On a cellular level, it helps cells become highly specialized – which is a really good thing.
Vitamin C and potassium are often also found in red/orange fruits and vegetables. Vitamin C supports healthy teeth and gums, helps with iron absorption and is important to be sure scrapes and cuts heal properly and quickly. Potassium is a nutrient of concern for most people and helps counter the effects of sodium. It also helps us maintain healthy blood pressure.
Which are better? Raw or cooked carrots?
Raw baby carrots are a go-to snack for me with hummus or other dip, but I remind myself that cooked carrots provide greater amounts of vitamin A because cooking them (as we do with this carrot dog) helps break down cell walls to make it more easily absorbed in the body! Pureeing, chopping into soups and carrot juice are particularly good options.
If carrots aren’t up your alley, other vitamin A-rich foods to try include:
The only change I made with the carrot dog was to use Mrs. Dash No Salt Added Steak Seasoning. Regular steak seasoning has a lot of salt. This swap keeps the added salt to a minimum.
You can totally make the marinade in advance to keep things easy the day of entertaining, but it’ll also work if you marinade that morning for an afternoon grill out.
Keep these ingredients in your pantry to whip these vegan healthy hot dogs together anytime!
Pineapple juice
Lower sodium soy sauce
Apple cider vinegar
Avocado oil
No salt added steak seasoning
Liquid smoke
Liquid smoke wasn’t as difficult to find as I thought it would be. My local Food Lion grocery store had it right next to the BBQ sauce section.
Do I need the liquid smoke to make the carrot dog marinade?
I say yes. You’re going for a hot dog flavor then this is going to deliver it. It’s a unique product that I don’t use frequently in my cooking, but I would use it again. It’s not too overpowering and does create a HUGE impact with flavor!
Are the healthy hot dogs Vegan or Gluten Free (GF)?
This carrot dog (aka healthy hotdog) is vegan. Marinade ingredients are all naturally vegan, but read labels when purchasing products to confirm.
This vegan bbq superstar could also easily be made gluten free, you would just need to use a GF soy sauce like tamari instead. There are also GF brands of liquid smoke – like Stubbs, so be sure to read labels if this is a new ingredient for you! And of course, use a GF bun.
Note the Dole Salad kit does not state on package that it is gluten free or vegan.
8 largeDOLE®Carrots peeled, ends trimmed to length of hot dog buns
1/2 cupDOLE®Pineapple Juice
1/2 cupless-sodium soy sauce
1/4 plus 3Tcupapple cider vinegar
1/4 cup avocado oil
1 1/2 tbspsteak seasoningI like Mrs. Dash no salt added
3/4tspliquid smoke
8each100% whole wheat hot dog buns
1bagDOLE®Southwest Salad Kit
1/4 cupreduced sodium black beansdrained and rinsed
1/4 cupfrozen cornthawed
1eachDOLE®Avocadopeeled,pitted and chopped
Instructions
Heat carrots and enough water to cover by 2 inches to a boil in a medium saucepot over high heat; boil 8 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in a large zip-top plastic bag.
Whisk juice, soy sauce, vinegar, oil, seasoning and liquid smoke in a medium bowl; pour over carrots. Seal bag, pressing out excess air; massage carrots in bag to coat and refrigerate at least 4 or up to 24 hours.
Prepare outdoor grill for direct grilling over medium heat. Remove carrots from marinade; reserve ¼ cup marinade. Spray carrots with cooking spray and place on hot grill rack; cover and cook 10 minutes or until heated through and grill marks appear, brushing with reserved marinade and turning ¼ turn every 2½ minutes. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
Prepare Salad Kit as package directs in a large bowl; stir in beans and corn. Makes about 4 cups.
Serve carrots in buns topped with salad mixture and avocado.
Let me know if you try this recipe. I bet it’ll make your family take a second look to realize their eating a carrot dog and not a hot dog!!
Kid approved carrot dog!!
Did your kids like carrots?
They’re great tasting on their own but can be combined with other flavors well too! Try adding them to a vegetable stir fry, another kid food favorite, for additional nutrients. If you try this healthy hot dog please let me know!
Janice Thompson and Melinda Manore, Nutrition An Applied Approach. (New York: Pearson Education Inc, 2009).
Mangoes come in all different shapes and colors including yellow, orange, red, and green – but one thing is for certain- they ALL have a large oblong central pit that can be quite an obstacle when trying to cut it.
Nutritionally they’re an excellent source of Vitamin A and C.
Good source of fiber and B6.
They also deliver Vitamin E, Vitamin K, Thiamin, Riboflavin, Folate, Potassium and Copper (~6-9% DV).
Also contain the antioxidant polyphenols and beta-carotene and one unique to mango known as mangaferin (axanthone).
How to choose a mango
Tip #1 – don’t go by the color! Instead, smell the fruit at the stem end, where it was picked from the tree. They should also give slightly when pressed firmly with your fingers. (Careful not to bruise the fruit!). If it has a faint tropical aroma, it’s ready! If yours seem firm, let them ripen in your fruit bowl next to the bananas.
Tip #2 – choose mangoes that are heavy for their size with firm skin, free from bruises.
Tip #3 – if the fruit has a sour or alcohol smell, pass. This means it has started to ferment.
Storing mangoes
If the fruit is unripe/ firm when purchased, ripen at room temperature until the flesh softens a bit. You don’t want it to be mushy though. Once it’s ripe, store in the refrigerator to help preserve freshness.
Tip : Store mango in a paper bag on the counter to speed up ripening process.
How to cut a mango in three easy steps
Identify the large oblong pit in it’s center.
With stem side up, cut down one side of the pit(slightly off center) from top to bottom, curving slightly with the shape of the pit. Do the same on the other side.
Take each half of the mango and score the flesh in a grid like pattern (but not through the skin). Turn the mango out so the cube pop out. Cut them away with a paring knife.
Eat right away or store in the fridge for several days. Cut mango may be frozen for several months.
Watch for the full walkthrough on how to cut a mango.
How to enjoy mango
Eat it as a snack all on it’s own
Bake it into a crisp with apricots
Blend it into a smoothie with banana, cauliflower, almond milk and vanilla
Dice it into a salsa with jalapenos, onion, tomatoes and cilantro
Pair mango with apricot, avocado, chicken chiles, cilantro, cucumber, fish, jicama, lime or orange juice, pineapple, starfruit or tangerines.
Nutrition benefits
Mangoes vitamin C content increases collagen formation.
One UC Davis study found that women who ate ½ cup mango four times per week saw a 23% decrease in wrinkles after 2 months!
Polyphenols in mangoes have anti-inflammatory benefits that are responsible for lower blood pressure and improved A1C measurements in participants who ate about 400g mango daily for 6 weeks. Another study found the same amount of mango had improved metabolism.
Children who regularly included mango in their diet had higher intakes of immune supporting vitamins including A, C, B6, fiber and potassium.
Both children and adults eating mangoes have higher intakes of fiber and potassium, than those who don’t eat mango.
Mango consumption may improve glucose control and reduce inflammation when compared to other sweet snacks.
One serving of mango contains 7% of your daily fiber intake.
Mangoes contain over 20 different vitamins and minerals making them a nutrient dense choice!
Learn how to cut a mango so you can gain all of these nutrition benefits!
Looking for a quick and versatile salad dressing recipe to add a pop of flavor to your favorite salad? This recipe is a family favorite, in fact, it was the house salad dressing recipe for my uncle Kaz’s restaurant – The White House in Goshen, NY. It comes together in just 5 minutes with basic pantry ingredients. Gluten and nut free!
This dressing is so satisfying because of it’s silky texture and gratifying mouthfeel.
Keep dressing refrigerated when not being used. I like to meal prep it on the weekends and use it throughout the week.
Don’t have olive oil? Use any neutral oil that you have on hand instead.
Concerned about using a raw egg? Those with a potentially compromised immune system such as children, the elderly, pregnant women and those suffering from cancer, are particularly susceptible to infection and should not consume raw eggs. Instead, you can substitute a squeeze of store-bought mayonnaise instead! When using raw eggs, the USDA recommends using pasteurized raw eggs only1.
Too much zing? If you taste your dressing after adding 2 cups of oil and feel it’s a bit too strong, you can add an additional ½ cup of oil.
Instead of pouring onto your salad – Drizzle around the bowl and toss salad ingredients until coated. This will avoid overdressing and encourage consumption! There’s nothing worse than a glob of dressing followed by dry greens.
How to Use
Combine romaine, tomato, red onion, radishes and carrots
Try it on your favorite pasta salad
Pour it over chicken pieces and let marinate over night before grilling
Use as a dip for crusty whole grain bread
Drizzle over your preferred grain bowl combination
Benefits of homemade salad dressing
You get to control the ingredients and limit added sugars, salt and saturated fats
Those who eat salad dressings were found to have considerably higher levels of key nutrients including vitamin C, E, and folic acid2
Salad dressing improves the absorption of fat soluble nutrients
Dressings with monounsaturated fats such as olive oil are a good option for those looking for a lower fat salad dressing option that is effective in absorbing nutrients such as carotenoids3. Polyunsaturated and saturated fats were effective, but absorption increased as quantities of dressing increased!
Family favorites like my Creamy Balsamic Salad Dressing make salads crave-able and something we look forward to!
Common nutrients to gain from your salad!
Beta Carotene – a form of pre-vitamin A that is converted into vitamin A in the body. Vitamin A is needed to help maintain a healthy immune system and eyesight
Lutein – form of pre-vitamin A that also prevents damage to the eye from UV light
Lycopene – high intakes of which are linked to a reduction in prostate cancer risk in men
Vitamin E – antioxidant vitamin which also protects the body from the damage caused by free radicals
Vitamin K – essential for normal blood clotting
Vitamin A – important for healthy vision and maintaining healthy immune function
This recipe brings me back to the days of working at my Uncle Kaz's restaurant. It was a signature recipe for the restaurant and I loved it. Flavorful and satisfying, I could eat it with a spoon.
Salad dressings by nature are categorized as a fat. In this recipe you can see most of the fat is unsaturated, in fact it’s monounsaturated because the source is olive oil. This is a heart healthy fat and even has a heart health claim from the FDA.
Baked ziti. It is such a classic and easy crowd pleasing dish (plus kids love it!) so it’s hard to make major changes. Today I’m making it a bit healthier by using 90% lean ground beef, lower fat cheeses and adding a vegetable that won’t feel out of place! Combining meat and mushrooms in this way is called “the blend” and truly, my kids and husband are none the wiser.
While this version doesn’t look wildly revised, making small changes can add up to big nutrition results. With this recipe I focused on reducing fat and adding vegetables for added nutrition.
The dietitian angle
Let’s talk about fat first.
The small modification of 90% lean beef instead of 85% lean can go a long way. Lets compare different types of ground beef per 3oz serving:
80/20 beef has 280 calories, 22g fat – 9 saturated
85/15 beef has 240 calories, 17g fat – 7 saturated
90/10 lean beef has 200 calories 11g fat – 4.5 saturated. (actually has less calories and total fat than regular ground turkey!)
Using 90/10 beef saves us 80 calories, 11g fat and 5g saturated per serving! Saturated fats is one of those nutrients that you want to limit/avoid if possible. So I love this swap. Your supermarket may carry 93% and 97% lean ground beef so those are options to look for as well.
Beef is an excellent source of high quality protein. This means it has all of the essential amino acids that your body needs to build and repair muscle. It’s also an excellent source of b12 which is important for energy and zinc which helps maintain immunity. It’s also an excellent source of selenium which helps protect cells from damage. It’s also a a good source of iron and choline which help the body use oxygen and support the nervous system.2
Important culinary note about cheese
For this recipe I went with part skim mozzarella and part skim ricotta instead of their full fat counterparts. Which shaves off additional calories and fat without eliminating ALL fat. From the flavor perspective, I would not recommend this recipe with fat free cheeses unless you have a specific dietary condition that would benefit from that.
Per 1oz serving
Regular Mozzarella – 80 cal, 6g fat, 6g pro
Part skim – 70 cal, 5g fat, 6g pro
Going with part skim ricotta also saves 20 calories, 3g fat per serving.
Nutrition by Addition – with the blend!
Ground meat with hidden mushrooms is the key to adding nutrition to this dish! Adding mushrooms adds volume to the meat sauce, provides texture and a lot of flavor with very few calories akd “The blend”.
Mushrooms are also a leading source of selenium which is an antioxidant that helps protect the body from diseases and fortifies the immune system. 1 It basically helps activate the body’s own antioxidant enzymes.
If you wanted to even take it up another notch, you could easily substitute a whole grain pasta noodle instead of regular wheat. My family likes the regular version, so that’s what I used here. I hope you try my version of this classic and easy crowd pleasing dish!!
Research Links
Duyff, R. American Dietetic Association’s Complete Food and Nutrition Guide. Third Addition. Wiley & Sons. NJ. 2006.
Original Baked Ziti Nutrition with full fat meat and dairy
Complete Nutrition Facts for my 3 Cheese Baked Ziti
So here you’ll see the before and after. With the changes made in my recipe, you will get maximum flavor while slashing fat calories. It’s a big difference without sacrificing taste.
Enjoy!
Three Cheese Baked Ziti
Crowd pleasing pasta that's full of flavor and less fat than your standard version!
In large pot cook ziti to package instructionsfor al dente. Drain and set aside.
In large pot, heat olive oil, and garlic for30 seconds, until fragrant. Addmushrooms and brown until water is released and have decreased in volume byabout half. Do not salt them!
Then add ground beef, about ½ tsp salt. Cook until browned.
Add marinara and chopped tomatoes (and their juices) to the meat mixture. Add seasonings, salt and pepper to taste and simmer for 20 minutes.
In separate bowl combine ½ mozzarella cheese, all of the ricotta, parmesan, salt and pepper to taste and eggs.
Then add cooled pasta to cheese mixture and coat well. Next combine noodles with 3-4 cups meat sauce.
Finally, layer your baking dish with ½ noodle mixture, ½ the sauce and half of remaining mozzarella. Repeat one more time.
Bake covered for 45 minutes to 1 hour or until heated through. Remove foil during the last 15 minutes to brown top.
