Recipe ReDux Post # 77 Apple Streusel Protein Bar

The Recipe ReDux for December is "Cookbook Love" with the premise that we would pay tribute to a favorite cookbook recipe and redo it with out own twist, but the catch?....To bid farewell to 2018 we had to pick a recipe with any page numbers that had the combo of 2-0-1-8 in it.

I began to go through my cookbooks and I found just the recipe on page 218 of my Bite Me cookbook which had a delicious recipe for apple streusel muffins.  With the holidays in full gear, my family has had our full share of sweets and treats so I wanted to redux this recipe with a very healthy take. I turned it into a protein bar that has a less carbs and fat yet more protein and fiber, and still tastes great!  I hope you will try it as a healthy indulgence, take a peek at the yummy original recipe too as well as the creative other 2018 cookbook recipes from the Recipe ReDux crew! And, a Very Happy Holidays from to you!

Original recipe:

My Recipe:

Ingredients:

½ cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy)
¼ cup pure maple syrup
½ cup chopped dried apples (I used the dried apple rings from Trader Joes)

1 tablespoon natural unsweetened applesauce

½ teaspoon vanilla extract  

½ teaspoon cinnamon

½  cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
1.5 scoops of protein powder, preferably unflavored (the average scoop is about 4 tablespoons or¼ cup, 25-30 Grams, so 1.5 scoops would be approx. 6 tablespoons)* 

Wax or parchment paper

Directions:

In a medium sized bowl, combine the maple syrup, vanilla, cinnamon, chopped apples, applesauce and almond butter and mix well.  Stir in the oats, protein powder and mix some more. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.)  Chill in the fridge for an hour or more (if you can wait that long!) and cut into 8 bars and serve. Wrapping the individual bars in wax paper and storing in baggies is great for convenience.  Store in the fridge. These bars also freeze well!

* I have had great success with using Nature’s Best Isopure Perfect Natural- it is gluten-free, lactose free 

Makes 8 bars

Serving size: 1/8th of recipe  Calories 170 Protein 10 g Carb 15 g Fiber 2 g Sugars 9 g Fat 9 g Saturated fat less than 1 g Sodium 50 mg

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Recipe ReDux Post # 76 Roasted Red Pepper and Pumpkin Soup

The Recipe ReDux for December is “Souper Soups” and we were encouraged to create healthy soup recipes.  I wanted to develop something festive for the holidays so I decided to go with red peppers plus a hint of pumpkin as a base to combine with vegetable broth.  Adding some paprika and cayenne gave the recipe a nice kick.  These simple clean  ingredients come together to create a flavorful nutritious soup that is very low in calories and fat, yet surprisingly filling.  I hope you will give it a try along with all the other Recipe ReDux soup recipes.

Ingredients

5 medium red bell peppers, cored, seeded and quartered
1/3 cup pumpkin puree (fresh or canned)
3 cups vegetable or chicken broth
½ teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)

¼ teaspoon salt (optional)

cooking spray or parchment paper

Directions:

Preheat the oven to 400 degrees. Add the peppers to a baking sheet coated with cooking spray or lined with parchment paper. Roast them 10 minutes, flip them over and then roast for another 10 minutes. Remove from oven and set aside to cool. Add the half of the cooled peppers and 2 cups of the broth to a blender or food processor and blend on high speed for one minute. Add the rest of the peppers, the last cup of broth and the spices in the blender and blend for another 1-2 minutes until smooth. Put the blended mixture back in a medium pot and warm on medium heat for 4-5 minutes until heated through.

Makes 4 -5 cups, four servings
Serving size: about 1 cup Calories   60  Protein 2  g Carb  15 g Fiber  1 g Sugars  2 g Fat  0 g Saturated fat  0 g Sodium  106 mg

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Cranberry Applesauce

A package of fresh cranberries sent to me by the Cranberry Institute was the perfect inspiration to come up with this simple, yet very tasty recipe. Adding a bit of orange juice and the cranberries gives basic applesauce a delicious flavor boost.

Ingredients

8 cups of peeled, cored and cut apples (chop into about 1 inch chunks), best to use sweet, softer varieties (I used Gala)

1 cup fresh cranberries

a few dashes of cinnamon

the juice of one fresh orange

brown sugar or maple syrup (optional)

Directions:

Add all of the ingredients in a large pot on medium-low heat in a large pot and cook, stirring occasionally until apples are very tender, about 15-20 minutes. Mash with a fork until the desired consistency is reached.  If you would like to add a little sweetness, stir in 1-2 teaspoons maple syrup (or brown sugar). Store in an airtight container in the refrigerator.

Makes 4 cups, 8 servings

Serving size: 1 /2 cup Calories 90 Protein 0 g Carb 22 g Fiber 4 g Sugars 15 g Fat 0 g Saturated fat 0 g Sodium 0 mg

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Recipe ReDux Post # 75: Pumpkin Frozen Yogurt Mini Sandwiches

The Recipe Redux for October is "Fresh From the Pumpkin Patch," so as you can guess, we were asked to create recipes using pumpkin of course! Gabby wanted to work on the recipe with me and had recently seen a picture of an ice cream sandwich so she asked if we could somehow combine mesh the pumpkin theme with some sort of ice cream sandwich as well. Our first thought was to use pumpkin ice cream but we realized we wanted to try something healthier than that.  After brainstorming we came up with making a protein bar type base with pumpkin puree and putting pumpkin yogurt in the middle which came out delicious! These mini ice cream sandwiches packed with whole grains, healthy fat and a decent amount of protein to not only satisfy a sweet craving for dessert or enjoy a treat-like snack...but they can even be eaten for breakfast, which we'd like to think is a game changer.  We hope you will try them out along with all the other pumpkin inspired creations brought to you by the recipe redux crew.

Ingredients:

1 cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy)

1/3 cup pure maple syrup  
3 tablespoons pumpkin puree

2 teaspoons brown sugar

1 tablespoon vanilla extract

¼ teaspoon pumpkin pie spice

1/8 teaspoon salt

½ cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
¾ cup of unflavored protein powder *

2 six ounce containers of flavored Greek Yogurt, at least partially pre-frozen in the freezer for a few hours (vanilla or pumpkin work well)
Wax or parchment paper

8 x 8 inch pan

Directions:

In a medium sized bowl, combine the almond butter, maple syrup, pumpkin, brown sugar, vanilla, pie spice and salt and mix well.  

Stir in the protein powder and oats and mix some more. Divide the dough mixture in half. Take one half of the dough mixture, and press it into a square to fit a 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.) Lift the paper to remove the dough square and set aside. 

Repeat the same process with the other half of the dough (lining it with parchment and pressing it into a square to fit a 8 by 8 inch pan.  Take the partially frozen yogurt out of the freezer and spread it on top of the dough in the pan to evenly coat.  

Carefully take to dough square previously set aside and put it on top of the yogurt topped dough to make a sandwich.  Cover with parchment and put in the freezer for 4-5 hours.

* I have had great success with using Nature’s Best Isopure Perfect Natural Protein Powder unflavored- it is gluten-free, lactose free

Makes 16 mini sandwiches

Serving size: 1/16th of recipe Calories 197 Protein 9 g Carb 12 g Fiber 2 g Sugars 7 g Fat 9  g Saturated fat <1 g="" sodium="" span="" style="mso-spacerun: yes;"> 51 mg

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In The News: The Latest from the Cranberry Institute

Checkout the latest news from the Cranberry Institute.  And stay tuned for some cranberry recipes coming soon!

Fresh Cranberries: So Much More than Sauce

This season, we’re challenging you to show off your cran-tivity with fresh cranberries – a versatile fruit that adds unique flavor, color and variety to all kinds of dishes, sweet or savory.

And of course, they come with a wealth of health benefits! As a source of vitamin C and fiber, and naturally low in sugar, fresh cranberries are a healthy addition to any dish! And, they contain unique bioactive compounds that may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation.

We want to see the most fun, delicious and creative way you can prepare fresh cranberries in an appetizer, entrée or dessert! With Friendsgiving (and Thanksgiving!) just around the corner, now is the perfect time to get crafty with one of fall’s favorite fruits. 

AND A CHANCE TO WIN! Post your fresh cranberry recipe along with a cranberry health message on your blog and social channels, and send the links and any images over to us by November 7, for a chance to win one of three $75 Williams-Sonoma GiftCards – awarded to the most creative recipe from each category: appetizer, entrée and dessert! We can’t wait to see what you come up with! The full contest rules can be viewed here.

Breaking News from The Cranberry Chronicles: Busting Berry Myths

This year, we launched The Cranberry Chronicles, the comprehensive guide to cranberry’s existing, new and emerging whole-body health benefits. The Cranberry Chronicles are updated regularly with breaking scientific abstracts, articles, sharable resources, infographics and story ideas – all created with you in mind.

In the latest chapter, we’re busting myths surrounding cranberries and UTIs. Our newest graphic, The Berry Truth: Myths Busted, sheds light on some common misconceptions about cranberries – and clears up the science on how help prevent UTIs.

And remember to check out our Berries for Bellies graphic – sharing the science behind how cranberry may improve gut health!

Cranberry Health Research Library 

Explore the extensive database of cranberry health research abstracts with our easy-to-follow breakdown by topic area. You can also browse the selections by year to find the most recent publications: Cranberry Health Research Library.

The Latest in Cranberries and Health

Cranberries Beyond the Urinary Tract – Exploring the Whole-Body Benefits of Cranberry Polyphenols

The benefits of consuming cranberry products to help prevent recurrent urinary tract infections (UTIs) is evidence-based and significant to human health. More recently, however, scientists are investigating whether the polyphenolic compounds in cranberries may also have a meaningful impact on other parts of the body. Below are two new studies that ask this very question.

Scientists Explore How Cranberry Polyphenols May Positively Impact Metabolic Disorders

The international obesity pandemic has prompted researchers in many areas of health science to investigate its etiology and relationship to other body systems and the food we eat. Diets high in fruits and vegetables have been linked to leaner, healthier individuals so scientists are searching for bioactive plant-compounds that may treat or prevent obesity and its related metabolic disorders. Polyphenols are among the compounds found to be beneficial. Polyphenol-rich fruit extracts or isolated polyphenols as strategies to alleviate obesity-linked diseases have been demonstrated in humans and in animal models.

Cranberries are rich in polyphenols. Thus, Anhe, et al., investigated the potential of a polyphenol-rich cranberry extract to reverse already established obesity, insulin resistance, and non-alcoholic fatty liver disease (NAFLD), and whether such effects may be linked to the improving the health of the gut microbiota. In this animal model, mice were fed a high-fat, high-sucrose diet to induce obesity. When treated with cranberry extract on this same diet, the team observed an upregulation of genes that are involved in fat breakdown and a decrease in several pro-inflammatory genes in the liver. This was associated with improved glucose metabolism and normalization of insulin sensitivity. In addition, indicators of a healthy gut microbiota were increased. In addition to showing the value of cranberry polyphenols to metabolic health, this discovery suggests that cranberry polyphenols may improve conditions by way of the liver and gut.

A Polyphenol-Rich Cranberry Extract Reverses Insulin Resistance and Hepatic Steatosis Independently of Body Weight Loss.

Authors: Anhe FF; Nachbar RT; Varin TV; Vilela V; Dudonne S; Pilon G; Fournier M; Lecours MA; Desjardins Y; Roy D; Levy E; Marette A. 

Journal: Mol Metab. 2017 Dec;6(12):1563-1573. doi: 10.1016/j.molmet.2017.10.003. Epub 2017 Oct 18.

Cranberry Extract May Help Protect Against Ill-Effects of a High-Fat Diet and Obesity

Scientific institutions in Australia, India and Sweden combined efforts to evaluate the effect of cranberry extract and isomalto-oligosaccharides (a carbohydrate found in fermented foods like soy or miso) on metabolic health measures related to obesity. Using a mice model, the team found that with a high-fat diet, the combination of the cranberry and a fermentable carbohydrate significantly increased beneficial gut bacterial and overall gut health. It also prevented inflammation caused by the high-fat diet, glucose intolerance and obesity-associated metabolic changes in fat tissue and liver.

Co-Supplementation of Isomalto-Oligosaccharides Potentiates Metabolic Health Benefits of Polyphenol-Rich Cranberry Extract in High Fat Diet-Fed Mice Via Enhanced Gut Butyrate Production.

Authors: Singh DP; Singh S; Bijalwan V; Kumar V; Khare P; Baboota RK; Singh P; Boparai RK; Singh J; Kondepudi KK; Chopra K; Bishnoi M.

Journal: Eur J Nutr. doi: 10.1007/s00394-017-1561-5

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Recipe ReDux Post # 74 Gabby's Greek Omelet

The Recipe ReDux for September is "Kids That Cook." And, as the title implies, we were encouraged to bring our kids in the kitchen to help with this challenge.  Gabby is going on 4 plus years of enjoying cooking time with me and lately she has been asking to learn how to make an omelet.  We decided this would be a perfect opportunity for her to learn.  Our weekly local produce box delivery included some fresh oregano this week so we definitely wanted to include that.  As we peeked in the cupboard a jar or olives and some sun dried tomatoes inspired us to go with a Greek style omelet.  We started with some egg whites and used them to blanket some fresh chopped spinach, the oregano, sun dried tomatoes, olives and shredded mozzarella cheese. The combination worked perfectly, was so easy to prepare and was SO flavorful. We spilt it and savored every last bite together. I hope you and your family will give this one a try as well as some the other kid-friendly recipes from the Recipe ReDux group.

Ingredients:

2 eggs or 1/2 cup liquid egg whites/substitute
1/2 cup chopped fresh spinach
1/2 teaspoon oregano (fresh or dried)
1 tablespoon chopped sun dried tomatoes
5 chopped kalamata olives
1/4 cup low fat mozzarella cheese
cooking spray or olive oil

Directions:

Coat a small to medium sized pan with cooking spray or olive oil and warm on medium heat for 1 minute.  Pour in the eggs/liquid egg whites and heat for 1 minute.  Sprinkle the spinach, oregano, sun dried tomatoes, olives and cheese on one side of the eggs and heat for another 1 minute.  Fold the side without the toppings over to cover them and heat for another minute.  Flip the omelet over and heat for another 1-2 minutes until lightly browned.

Makes 1 serving

Serving Size 1 omelet: Calories 205 Protein 22 g Carb 9 g Fiber 1 g Sugars 2 g Fat 9 g Saturated fat 1 g Sodium 656 mg

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The Latest Nutrition News Bites!

Here's some of the most recent interesting news in the world of nutrition...

New low carb diet research To Begin

A very large scale study on a low carb diet’s impact on type 1 diabetes to begin soon The world’s largest study ever conducted to evaluate the benefits of a low carb diet in type 1 diabetic patients is set to begin this Fall in Sweden.

Higher Dairy Consumption May Decrease Diabetes Risk

A review of recent research suggests a small protective effect of consuming dairy in combating the development of diabetes

A healthy diet can reduce cellular aging 

New research sheds insight into various healthy diet patterns and how they can combat aging of cells, namely in women

Dietary fiber may benefit the brain

Preliminary evidence suggests that dietary fiber may play a role in brain health by decreasing inflammation as we age

Read more...

Recipe ReDux Post # 73 Mexican Style Cucumber Boats

August Recipe ReDux theme is “Crunchy Snacks!”  When I think of crunchy snacks-chips, pretzels, popcorn come to mind, yet this time I wanted to try create a different kind of snack.  Raw veggies pack a healthy crunch and I had some cucumbers in the fridge, so I decided to start with those.  I wanted to make a heartier snack so I filled tried my luck at a Mexican themed cucumber boat by filling them with some black bean dip from Trader Joes that I had bought recently and have been wanting to sample.  Topping them with some tomatoes, corn, olives and cheese worked perfectly and the recipe came together nicely. These are a great appetizer, afternoon snack, or a few of them could work for a quick lunch too.  I hope you will try them out along with all the other snacks developed by the Recipe ReDux group.

Ingredients:

3 Persian cucumbers, ends trimmed, halved and seeded (makes 6 “boats”)
6 tablespoons black bean dip (I used Trader Joes brand)

2 tablespoons chopped black olives
2 tablespoons cooked corn
2 tablespoons finely diced tomato

2 tablespoons low fat shredded cheese

Directions:

Spoon about 1 tablespoon black bean dip into each cucumber half, sprinkle with 1 teaspoon each of corn, tomatoes and olives. Top each with one teaspoon of cheese and serve. Chill if not serving immediately.

Makes 6 servings

Serving Size 1 boat: Calories 45 Protein 2 g Carb 7 g Fiber 2 g Sugars 2 g Fat 1 g Saturated fat 1 g Sodium 156 mg

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Another Nutrition News Bites Edition!

Here are some important news and research updates in the world of nutrition:

Walnut Consumption May Decrease Risk of Type 2 Diabetes

A recent epidemiological study involving 34,000 adult participants in the U.S. showed that those who  consumed walnuts, at least 3 tablespoons per day, had a 47% lower prevalence of Type 2 Diabetes.  Check out the study HERE.


Soy Protein May Help Slow Bone Loss

New animal research indicates that soy protein found in foods, such as tofu and soy milk, may help improve bone strength in pre and pst menopausal women.

Interesting Weight Loss Tips and Research

The Summer weather should NOT prevent you from losing weight if you retrying to, according to experts in this Huffington Post article. But gender may make a difference in losing weight on a low calorie diet according to a new study.


Diet and Lifestyle Pattern Affects Cancer Risk

More evidence that diet and other lifestyle factors, such as activity and alcohol consumption, impact the risk of developing cancer per a recent large scale analysis.

Read more...

Recipe ReDux Post # 72 Stone Fruit Smoothie

The Recipe ReDux for June is "Super Stone Fruit" where we were encouraged to develop recipes incorporating stone fruits like peaches, plums, apricots and plums. I happened to have a bunch of peaches and plums on hand, since they are family favorites, so this was a perfect time to create a recipe using them.  It's been so hot here in Los Angeles that a smoothie seemed in order and I had never tried these fruits in one so I was interested to see how it would come out. I started with an easy base of vanilla Greek yogurt, added plum, peaches and a little almond milk as well. To increase the healthy fat and protein I threw in some almond butter too.  It came out delicious- tangy, sweet and refreshing. Its a great alternative for breakfast, a snack or dessert!  I hope you will give it a try along with all the other stone fruit creations made by the recipe redux group.

Ingredients:

1/2 cup chopped plums
1/2 cup chopped peaches
6 ounces of vanilla Greek yogurt
1/2 cup milk (I used vanilla unsweetened almond milk)
1 tablespoon almond butter

Directions:

Put all of the ingredients in a blender and blend on high speed for a minute until a smooth consistency is reached.

Makes one serving

Serving size: 1 smoothie Calories 317 Protein 21 Carb 41 g Sugar 31 Fiber 3 g Fat 10 g Saturated fat 2 g Sodium 181 mg

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My Second Book Will Be Out Soon!

Exciting news....I have published a second book and it is coming out January 2019.  It focuses on important habits for prevention/management of prediabetes. It features 100 habits that are easy to incorporate daily to lead to a healthier lifestyle. 

You can pre-order the book on Amazon by clicking  HERE  or at Barnes and Noble  HERE

Spread the word and hope you will check it out!

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Recipe ReDux Post # 71 Mini Bagel Bite Sandwich Skewers Three Ways

June’s Recipe ReDux challenge is “Sandwich Upgrade” and we were encouraged to put a creative spin on sandwiches. I decided it was time to bring Gabby in on this one since she is a sandwich lover and it has been awhile since we made a recipe together. Bagels are one of her favorite things so we decided to try a fun twist on sandwiches by using bagel slices for mini bite size versions. The fillings were just different fixins that we had at home. We came up with three yummy flavors that are great for lunch, snacks and cute appetizers for a party or a picnic. Hopefully you will give these easy and delicious bite size sandos a try, as well as all the other versions developed by the the Recipe ReDux crew.

Turkey Cheese and Tomato

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

1 slice of deli turkey cut into a total of 8 pieces

2 baby bell light cheeses, cut into quarters for total of 8 pieces

4 grape tomatoes, halved

8 toothpicks

Directions:

Sandwich one piece of the cheese, turkey and tomato in between two of bagel rounds and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 45 Protein 3 g Carb 6 g Fiber 1 g Sugars 1 g Fat 1 g Saturated fat <1 span="" style="mso-spacerun: yes;"> g Sodium 94 mg

Hummus and Cucumber

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

8 teaspoons hummus

1 Persian cucumber cut into 8 slices

8 toothpicks

Directions:

Spread one of the bagel slices with 1 teaspoon hummus, add cucumber and top with second bagel round and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 45 Protein 2 g Carb 7 g Fiber 1 g Sugars  g Fat 1 g Saturated fat <1 span="" style="mso-spacerun: yes;"> g Sodium  61 mg

Peanut butter and banana

Ingredients:

1 bagel sliced vertically into 16 rounds (use gluten free if on GF diet)

8 teaspoons peanut butter

1 small banana cut into 8 slices

8 toothpicks

Directions:

Spread one of the bagel slices with 1 teaspoon peanut butter, add banana slice and top with second bagel round and then put a toothpick in the middle to hold them together.  Repeat this 7 more times for a total of 8 mini bagel sandwiches. Chill if not serving immediately.

Makes 8 mini sandwiches, eight servings

Serving size: 1 mini sandwich Calories 72 Protein 2 g Carb 9 g Fiber 1 g Sugars 2 g Fat 3 g  

 Saturated fat <1 span=""> g Sodium 58 mg

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Recipe ReDux Post # 70 Pina Colada Smoothie

The May Recipe ReDux theme is “probiotic coctails and gut health mocktails” and the challenge was create a new version of a trendy beverage with a probiotic twist.  There couldn’t have been more perfect timing in place for this request because I have been dreaming of pina coladas for weeks since returning from a wonderful vacation in Maui last month. I was excited to create an everyday, non–alcoholic smoothie version of pina colada. So I tried my luck at combining just a few simple ingredients in a blender with some ice and the results were delicious!  The Greek yogurt provides a healthy dose of protein and probiotics and works as a nice base for the recipe. This is a great smoothie for breakfast or a post workout snack.  I hope you will try it out along with the rest of the creative gut friendly mocktails from the Recipe ReDux crew!

Ingredients:

1/4 cup light coconut milk
1 cup pineapple
1 6 ounce coconut flavored Greek yogurt (I used Chobani_
1/2 teaspoon vanilla extract (optional)
4 ice cubes

Directions:

Put all of the ingredients in a blender and blend on high speed for a minute until a smooth consistency is reached.

Makes one serving

Serving size: 1 smoothie Calories 290 Protein 13 Carb 39 g Sugar 31 Fiber 2 g Fat 11 g Saturated fat 4 g Sodium 52 mg

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Cranberry News, Recipes and Research!

Check out the latest and greatest info/recipes from the Cranberry Institute!

Happy Spring! This season, we are excited to unveil The Cranberry Institute’s refreshed logo! While still dedicated to the same mission of supporting research and spreading awareness for cranberries’ health benefits, our new logo reflects our fresh perspective on health research and sharing information on cranberries’ whole-body benefits with you. Read on for the latest in cranberry and health research, as well as to discover our new resources and delicious cranberry recipes!

The Cranberry Chronicles    

Discover our latest comprehensive chronicle of cranberry’s existing and emerging whole-body health benefits. 

The Cranberry Chronicles are consistently updated with breaking scientific abstracts, articles, sharable resources, infographics and story ideas. You’ve probably heard that cranberries may help prevent UTIs, but did you know they may affect heart health, help reduce inflammation, influence the gut microbiota and play a role in glucose metabolism?! 

Learn more by reading The Cranberry Chronicles – and check out our newest resources, A Berry for Every Body handout and shareable graphic

   Cranberry Health Research Library    

Our collection of cranberry research just got a fresh look! Explore the extensive database of cranberry health research abstracts with our easy-to-follow breakdown by topic area. You can also browse the selections by year to find the most recent publications: Cranberry Health Research Library Cooking Up Cranberries This tangy Homemade Cranberry Vinaigrette Salad Dressing, by Anne Danahy of Craving Something Healthy will be the magic touch on your next salad. This recipe works well with any type of cranberry sauce (organic, whole berry or jellied)!  Looking for a way to kick off grilling season? Cranberry Pesto Chicken Burgers are super simple, and super delicious! Cranberries & Human Health   Cranberries may improve glucose response in type 2 diabetes Postprandial hyperglycemia, hypertriglyceridemia, increased oxidative stress and inflammation have been shown to be significant risk factors for cardiovascular disease (CVD) among individuals with type 2 diabetes mellitus. Recent research suggests that cranberries may have cardiometabolic benefits in this population…read more Schell J, et al. Cranberries improve postprandial glucose excursions in type 2 diabetes. Food Funct. doi: 10.1039/c7fo00900c. Assessing the consumption of berries and associated factors in the United States using the National Health and Nutrition Examination Survey (NHANES), 2007-2012 NHANES observed that overall fruit intake, especially of berries, in the U.S. is remarkably low. ·          Fruit consumption varies with age. Children aged 2 to 5 and adults over 65 eat more fruit. ·         Higher levels of education and greater socioeconomic status are associated with more fruitand berry consumption. ·       Participants’ beliefs about nutrition and perception of their own diet were also associated with fruit consumption. Those who rank nutrition as very important or somewhat important consumed 12% more total fruit and 70% more berries than those who ranked nutrition as less important (other category). When asked “how healthy is your overall diet,” respondents who chose excellent or very good consumed 43% more total fruit and 96% more berries than those who view their diet as less than or equal to good (other category). Learn more here. Burton-Freeman BM, et al. Assessing the consumption of berries and associated factors in the United States using the National Health and Nutrition Examination Survey (NHANES), 2007-2012. Food Funct. doi: 10.1039/cfo01650f Evolution of Cranberry Research Over the past 25 years, research on the health benefits of cranberries has significantly evolved to reveal cranberry’s whole-body benefits. A recent review of history and evidence was published by Zhaoa, et al., in the Journal of Science of Food and Agriculture. Click here to learn more about cranberries’ potential role in: ·       Urinary Tract Health ·       Cancer Prevention ·       Cardiometabolic Health ·       Glycemic Control ·       Digestive Health Learn more here. Zhaoa S, et al. American Cranberries and Health Benefits – an Evolving Story of 25 years. J Sci of Food & Agric. doi: 10.1002/jsfa.8882.

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