Mom in Training: Just add a Splash! of NAKANO Rice Vinegar

August 25, 2016

Just add a Splash! of NAKANO Rice Vinegar


I've been trying to work on getting myself back into shape again, and that means altering my eating habits. I actually find in the summer it's a little easier to do because I have lots of fresh vegetables right in my back yard. I love vegetables so this works out great for me. Plus there are so many ways you can prepare them they never get old either. One way I've learned is by adding a Splash! of NAKANO Rice Vinegar to some fresh cut veggies and enjoying them like a cold veggie salad (minus the lettuce). It gives them a little bit of flavor, but doesn't take away from their nutritional value like many dressings can.

With NAKANO Natural and Seasoned Rice Vinegar you can have it all. Splash! For sensational salads. Splash! For magnificent marinades. Splash! For amazing appetizers

Dawn Jackson Blatner, has partnered with NAKANO Rice Vinegars to create healthy go-to summer recipes. Dawn’s custom recipes use clean ingredients perfect for the summer season.

Here's one that I'm looking forward to trying with all the heat we've had lately. I would much rather be grilling then turning on my oven for sure!


Grilled Veggie & Ranch Bowl
Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD
For a light summery lunch or dinner, this bowl has grilled veggies, grilled corn, and grilled chicken. It’s topped with an easy DIY ranch dressing made with Nakano organic rice vinegar.

8 ounces skinless chicken breast
2 ears of corn, shucked
6 asparagus spears, trimmed
1 bell pepper*, seeded and cut into 4 large pieces
1 zucchini, cut in half length-wise
1 tablespoon extra virgin olive oil
Sea salt and pepper, to taste
4 tablespoons Cashew Ranch Dressing (recipe below)
*organic produce recommended

Directions:
1.Preheat grill to medium heat.
2.Season chicken breast, corn, asparagus, bell pepper, and zucchini with olive oil, sea salt, and pepper.
3.Get grilling:
Chicken: 6-7 minutes per side, until internal temperature of 165°F.
Corn: 10-15 minutes total, rotate anytime you hear a pop, until corn is tender and golden.
Veggies: 3-5 minutes per side, until tender, but not mushy.
4. Separate all the ingredients evenly into 2 bowls. Drizzle each bowl with Cashew Ranch Dressing. Keep bowl leftovers in the fridge for up to 4 days.

Makes: 2 bowls
Per bowl: 450 calories, 21g total fat, 4.5g saturated fat, 870mg sodium, 31g carbs, 6g fiber, 10g sugar, 38g protein

Cashew Ranch Dressing (makes 1 cup)
1 cup raw, unsalted cashews
3/4 cup almost-boiling water
3 tablespoons Nakano organic rice vinegar
1 clove garlic, minced
1/4 teaspoon each dried dill and dried oregano
1 teaspoon each sea salt and black pepper
2 tablespoons finely chopped fresh chives

Directions: In food processor or blender, puree all ingredients (except chives) for 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor/blender is running. Stir in chives. Keep leftover dressing in an air-tight container in the fridge for up to 7 days.

Per tablespoon: 50 calories, 4g total fat, 0.5g saturated fat, 110mg sodium, 3g carbs, 0g fiber, 1g sugar, 2g protein

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Disclosure: I received the products featured in this post for free in exchange for my honest and unbiased thoughts. All thoughts and opinions state are my own and are in no way influenced by my partnership with mentioned brands.

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Disclosure: This blog contains affiliate links and sponsored posts. All thoughts and opinions stated are my own however and are in no way influenced by the sponsorship.