Kendall Reagan Nutrition Center Breads and Grains Side dishes just got more delicious.

Appreciate the spicy flavors of gingerbread as a savory holiday side dish!

This recipe has a video! Watch the Gingerbread Cornbread video

Serving Size: 1 square

Yield: 12

Ingredients:

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• ¾ cup tightly packed dark brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon Kosher salt
• 1 large egg, beaten
• ¼ cup molasses
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1/3 cup vegetable or olive oil

Directions:

1. Preheat oven to 400°F
2. Butter and flour an 8 x 8 baking pan
3. In a large bowl, mix cornmeal, flour, baking powder, baking soda, brown sugar, ginger, cinnamon, cloves, and salt
4. Add egg, molasses, buttermilk, vanilla, and oil and mix until smooth
5. Pour into the baking pan and bake for 20-25 minutes until a test toothpick or knife comes out cleanly.
6. Let cool 10 minutes in the pan and enjoy!

Nutrition Information / Amount per serving: Calories 219, Protein 3 g, Total fat 7.5 g, Total Carbohydrates 36 g, Saturated fat 1.5 g, Dietary Fiber 2 g, Cholesterol 18 mg, Sodium 363 mg, Sugars 20 g, Added Sugars 18 g

Simple ingredients come together to make this delicious no-bake bar jam-packed with dried cranberries, cinnamon, and honey.

This recipe has a video! Watch the Chewy No-Bake Cinnamon Cranberry Granola Bars video

Serving Size: 1 bar

Yield: 10 servings

Ingredients:

• 2 cups old fashioned rolled oats
• ½ cup crispy rice cereal
• ¾ cup dried cranberries
• ¼ cup coconut oil
• ¼ cup honey
• 1/8 tsp. sea salt (pinch)
• 1 tsp. vanilla extract
• 1 tsp. cinnamon

Directions:

1. Lightly grease an 8 x 8 pan with coconut oil or another nonstick spray and set aside.
2. In a medium or large sized bowl combine the rolled oats, crispy rice cereal and dried cranberries. Set aside.
3. In a small pot, heat the coconut oil, brown sugar, honey, and sea salt. Stir the heated mixture until the brown sugar is completely dissolved.
4. Bring the mixture to a boil and then cook over medium heat for 2 minutes.
5. Remove from the heat and stir in the vanilla and cinnamon.
6. Pour the mixture from the pot into the dry ingredient bowl and stir well to combine.
7. Once combined pour the mixture into the prepared 8 x 8 pan. Press down with a spatula. (Tip – lightly oil the spatula to prevent sticking!)
8. Cool completely – can place the fridge for 20 minutes to speed up the cooling process.
9. Cut the pan into 10 bars. Wrap in plastic wrap and store at room temperature.

Nutrition Information / Amount per serving: Calories 186, Protein 2.9 g, Total fat 6.8 g, Total Carbohydrates 28.6 g, Saturated fat 4.7 g, Dietary Fiber 2.8 g, Cholesterol 0 mg, Sodium 27.5 mg

Jazz up brown rice with color and flavor. A great gluten-free accompaniment for any main dish or eat it as a meal itself.

Serving Size: 1 serving  Yield: 8 servings

Ingredients:

• 2 1/2 cups cooked long grain brown rice
• 1 cup corn kernels (use roasted corn kernels for a different flavor)
• 1/2 cup toasted sliced almonds
• 1 can diced tomatoes, drained thoroughly
• 1 can artichoke hearts, quartered, drained
• 2 oz. chopped roasted green chiles (can add more if you prefer it spicier)
• 3 cloves garlic, peeled, minced (or equivalent dried minced garlic)
• Seasoning, to taste; salt, pepper, or your favorite spices
• 4 oz. feta or goat cheese, crumbled

Directions:

1. Preheat the oven to 350 degrees F. Lightly oil a medium sized casserole dish (preferably, one with a cover).
2. In a large bowl, combine the cooked brown rice with the corn, almonds, tomatoes, artichokes, green chilies, minced garlic, and choice of seasoning. Lightly toss with a wooden spoon.
3. Add in the crumbles of feta or goat cheese and stir gently, just enough to distribute. Spoon the rice mixture into the prepared casserole dish.
4. Cover and bake for 30 minutes or so, until the rice is thoroughly heated.

Nutrition Information / Amount per serving: Calories 209, Protein 7.8 g, Total fat 9.3 g, Total Carbohydrates 25.2 g, Saturated fat 233 g, Dietary Fiber 4.0 g, Cholesterol 11.2 mg, Sodium 317.9 mg

A wonderful gluten-free cornbread, slightly sweet and moist, with a tender crumb.

Serving Size: 1 slice. Yield: 8 servings

Ingredients:

• 3 large eggs
• ½ cup extra light olive oil
• ¾ cup sweet potato puree
• ¾ cup brown sugar, packed
• 1 teaspoon bourbon vanilla extract
• ½ teaspoon cinnamon
• 1 teaspoon Pumpkin Pie spice
• 1 cup stone ground yellow cornmeal
• 1 cup Pamela’s Ultimate Baking Mix
• ½ teaspoon baking powder
• A pinch of sea salt

Nutrition Tip:
Sweet potatoes are high in vitamin A and naturally low fat. If you wish to reduce the fat and calories in this recipe, reduce the olive oil in half to ¼ cup.

Directions:

1. Preheat oven to 350°F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. You can also use a spring form pan.
2. In a large mixing bowl, which the eggs till frothy, add the oil; whisk to combine. Add the sweet potato puree and whisk well. (To make the sweet potato puree, bake one large sweet potato in a 400°F oven for about 60 minutes or until soft. Let cool. Remove the skin and mash the baked sweet potato in a small bowl with a fork. Place the mashed sweet potato in a food processor and add enough low fat milk, about ¼ cup, to make a smooth puree)
3. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.
4. In a separate mixing bowl, whisk together the cornmeal, baking mix, baking powder and sea salt.
5. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Pour the batter into the prepared cake pan.
6. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden toothpick, if necessary; if it emerges clean, the corn bread is done. Cool the corn bread in the pan, on a wire rack for ten minutes.

Nutrition Information / Amount per serving: Calories 239, Protein 4.0 g, Total fat 11.0 g, Total Carbohydrates 31.5 g, Saturated fat 1.7 g, Dietary Fiber 2.1 g, Cholesterol 53.1 mg, Sodium 70.4 mg

Enjoy this tasty fall treat featuring pumpkin, spices, dried fruit, nuts, and…beer!

Serving Size: 1 slice. Yield: 32 servings

Ingredients:

• ½ cup nonfat plain yogurt
• 3 tablespoons canola oil
• 2 cups sugar
• 4 eggs
• 2/3 cup beer (winter or fall ales work best)
• 1 15-ounce can pumpkin
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 ½ cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 1 cup dried cranberries
• ½ cup chopped pecans

Directions:

1. Grease bottoms of two large loaf pans (or 6-8 mini loaf pans)
2. Heat oven to 350°F.
3. Mix yogurt, oil, and sugar in a large bowl.
4. Add eggs, beer, pumpkin, and vanilla. Mix gently.
5. Blend in flours, baking soda, baking powder, salt, cinnamon, and cloves.
6. Stir in cranberries.
7. Pour batter evenly into pans. Sprinkle tops with chopped pecans.
8. Bake 60-70 minutes (about 30 minutes for mini loaf pans), or until wooden pick or knife in center comes out clean. Cool 5-10 minutes. Loosen sides and remove from pan. Cool before slicing.

Nutrition Information / Amount per serving: Calories 149, Protein 3.0 g, Total fat 3.5 g, Total Carbohydrates 27.5 g, Saturated fat 0.5 g, Dietary Fiber 1.7 g, Cholesterol 23.4 mg, Sodium 224.3 mg

Treat your guests to this pretty, delicious, and nutritious side dish this holiday season!

Serving Size: ¾ cup. Yield: 8 servings

Ingredients:

• 1 cup coarsely chopped walnuts
• 2 cups water
• ½ teaspoon salt
• 1 cup brown and wild rice blend
• 1 garlic clove, minced
• 1 teaspoon minced orange zest
• 2 teaspoons coarse Dijon mustard
• ¼ cup orange juice, fresh
• ¼ cup sherry vinegar
• ¼ cup olive oil
• ½ cup dried cranberries
• ½ red pepper, chopped
• 3 green onions, thinly sliced
• ½ cup snow peas, sliced ¼-inch on the diagonal

Directions:

1. In a nongreased pan, cook walnuts over medium-high heat until fragrant, 2-3 minutes. Set aside.
2. In a medium saucepan, combine water and salt and bring to a boil. Reduce heat to simmer and add rice. Stir well and cover.
3. Allow the rice to cook until the water is completely absorbed, approximately 40 minutes or according to package instructions. Remove from heat and let sit for 10 minutes.
4. Zest the orange peel using a small grater. Cut orange in half and squeeze out juice.
5. Combine garlic, orange zest and mustard in a small bowl and stir well. Add orange juice and sherry vinegar; whisk together. Slowly whisk in olive oil and a dash of salt until combined.
6. Place the rice in a large bowl. Add the orange dressing mixture and toss until everything is coated. Place salad in refrigerator until cool.
7. Add walnuts, cranberries, red pepper, green onions and snow peas just before serving. Toss well.

Nutrition Information / Amount per serving: Calories 204, Protein 3.5 g, Total fat 14 g, Total Carbohydrates 14 g, Saturated fat 1.5 g, Dietary Fiber 2 g, Cholesterol 0.0 mg, Sodium 177 mg

Great for breakfast on-the-go or as a snack!!

Serving Size: 1 muffin Yield: 12 servings

Ingredients:

• 2 cups all-purpose flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ¼ teaspoon ground allspice
• ½ teaspoon cinnamon, ground
• ¼ teaspoon nutmeg, ground
• 1 egg
• 1 cup low fat or fat free milk
• 1 teaspoon vanilla
• ¼ cup canola oil
• 1 cup apple, peeled and chopped
• ¼ cup Raisins

Directions:

1. Preheat the oven to 425° F and grease muffin cups
2. In a bowl, combine flour, sugar, baking powder, salt, and spices. Make a well in the center of the flour mixture.
3. In a separate bowl, combine egg, milk, vanilla, and oil; add to the well in the flour mixture and stir quickly with a fork until flour mixture is moistened, about 10 strokes.
4. Stir apples and raisins into batter and stir 5-7 more strokes.
5. Fill muffin cups 2/3-full, bake for 20-25 minutes, or until golden brown.

Nutrition Information / Amount per serving: Calories 162, Protein 3.5 g, Total fat 5.4 g, Total Carbohydrates 25.1 g, Saturated fat 0.6 g, Dietary Fiber 0.9 g, Cholesterol 16.5 mg, Sodium 242.3 mg

This is a recipe for all who love fall! Try the favorite drink of the season in the form of this tasty muffin. These make for a cozy treat or breakfast bite just in time for chilly weather!

Serving Size: 1 muffin

Yield: 15 servings

Ingredients:

• 10 tablespoons butter, melted and divided
• 2 eggs
• ¾ cup sugar
• ½ cup pumpkin puree
• 1 ½ teaspoon vanilla extract
• 6 tablespoons milk (or nondairy substitute)
• ¾ cup strong brewed coffee
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 ¼ teaspoon baking powder
• 1 ¾ teaspoon pumpkin pie spice
• ½ cup walnuts
• ¼ cup old-fashioned rolled oats
• 3 tablespoons brown sugar
• ½ teaspoon vanilla
• ½ teaspoon cinnamon
• Pinch of salt

Directions:

1. Preheat oven to 350°F.
2. Whisk 8 tablespoons melted butter, eggs, sugar, pumpkin, vanilla, milk, and coffee in a medium mixing bowl.
3. In a large mixing bowl, sift together the flours, salt, baking powder, and pumpkin pie spice. Whisk to thoroughly combine.
4. Pour the liquid ingredients into the dry ingredients, and fold with a rubber spatula until just combined to avoid over mixing.
5. For the crumble, place walnuts in a food processor or blender, and process until the texture of wet sand. Transfer into a small bowl, add 2 tablespoons melted butter and the remaining ingredients, stirring with a fork to combine.
6. Fill a greased or lined muffin tin 2/3 full with batter. Sprinkle the tops of each muffin with the crumble mixture.
7. Place in oven and bake for 18-22 minutes, or until an inserted toothpick comes out clean. Cool before removing from tin.

Nutrition Information / Amount per serving:

Calories 220, Protein 4.0 g, Total fat 11.0 g, Total Carbohydrates 27.0 g, Saturated fat 5.5 g, Dietary Fiber 2.0 g, Cholesterol 46.0 mg, Sodium 212.0 mg, Sugars 13.0 g, Added Sugars 10.0 g