We’re talking with Sue Pawlowski with the YMCA of the Fox Cities about some of their programming, including the Peddling for Parkinsons program and their growth and development classes for the kids.
We’re talking healthy eating on a budget, with Wendy Barth, Dietetic Intern with UW-Green Bay and Beth Sheelk, with the Outagamie County Public Health Department!
- 1 can black beans
- 1 can garbanzo beans (chickpeas)
- 1 can corn
- 1 can diced tomatoes w/ chilies
- ½ red onion (chopped)
- ¼ cup cilantro
- 1 tsp. garlic powder
- ¼ cup Italian dressing (or to taste)
- Avocado (optional)
Instructions:
1. Open and strain out canned beans and corn. *I like to rinse my black beans.
2. In a large bowl, mix garlic powder with Italian dressing.
3. Add black beans, corn, tomatoes, onion, and cilantro.
4. Cover and chill in refrigerator for an hour to allow flavors to blend.
5. Serve with your favorite chips or incorporate it into your favorite Mexican style dish!
- 1 cup mashed banana
- 1 cup old-fashioned oats (uncooked)
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup blueberries fresh or frozen
Instructions:
1. Preheat oven to 425 degrees F. Spray large muffin tin with nonstick spray.
2. In large bowl, mash banana until smooth.
3. Combine banana, oats, beaten egg, baking powder and vanilla into a bowl.
4. Stir until just combined.
5. Stir in blueberries.
6. Fill muffin tins to top, these muffins do not rise very much.
7. Bake at 425 degrees F for 5 mins., then decrease oven temperature to 375 degrees F, and continue baking for 12
additional mins.
8. Allow muffins to cool slightly in muffin tin a few mins. Removing them while hot will likely cause the muffins to break apart as they are very moist.
Notes: If you want to sweeten these muffins, maple syrup or brown sugar pair well in this recipe. Adding a dash of cinnamon can also amp up the flavor.
