Rise Up Recipes
Whole Grain Risotto
1 cup Short Grain Rice Blend
2 cups Cold Water
1 tablespoon Salted Butter
¼ cup Fresh Parsley, chopped
½ cup Shredded Parmesan Cheese
Kosher and Pepper, to taste
In a heavy sauce pan combine rice, water, butter, salt, and pepper and bring to a boil. Mix well and reduce to a simmer. Cover and let cook for 40 minutes.
Uncover and fluff with a fork. Add cheese and parsley and mix well.
Blonde Brownies with Sweet Potatoes
3/4 cup Fresh Sweet Potato, small diced
1/8 olive oil
1 cup Unbleached All-Purpose Flour, sifted
1/2 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Butter
1 cup Brown Sugar
1/2 cup White Chocolate Chips
Preheat oven to 350 degrees F.
Toss potatoes with olive oil and roast in over for 12-15 minutes.
Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add potatoes, mix well and set aside.
Melt butter. Add brown sugar and mix well. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
Spread in 9 x 9 x 2 inch pan. Bake for 20 to 25 minutes.
AFYF challenged Sodexo District Executive Chef, Desmond Fannin to come up with some healthy and delicious recipes. He even carved the cantaloupe in the photo above for the occasion. The food was such a hit that folks were filling up plates to take with them! Below are two favorite recipes, officially taste tested and approved by our Falcons Fitness Zone partners. The Blond Brownies made with sweet potatoes are DELICIOUS! Find out more about Chef Desmond on Twitter @ThatSkinnyChef
Falcons Fitness Zone partners, Boys & Girls Clubs of Metro Atlanta and Moving in the Spirit, joined forces to create a night of salsa for over 50 kids at the Youth Art Connection to celebrate Hispanic Heritage Month. Five Boys & Girls Clubs were represented, each with a diverse and intriguing selection of homemade salsa. Each club had to use at least two ingredients grown in their own clubs’ organic gardens. The competition was fierce, but in the end the team from Warren/Holyfield Boys & Girls Club dominated with their Black Bean and Garlic salsa recipe.
Here’s the winning recipe:
Black Bean and Garlic Salsa
Warren/Holyfield Boys & Girls Club
6 tomatoes (garden)
2 red onions
1/2 cup orange juice
2 16 oz. cans of black beans
4 pieces of garlic
Green Onions (garden)
cilantro to taste (garden)
Orange Kissed Salsa
Jones Boys & Girls Club
3 medium Roma tomatoes
1/2 medium red onion
1/4 cup cilantro or parsley leaves
1 tablespoon orange juice
1 teaspoon sugar
1 teaspoon salt
Using a small knife, halve each tomato. Cut away the stem area and cut the two halves in half. Over the sink or a small bowl, squeeze the tomato pieces to force out the seeds and water. Dice the tomatoes and red onion and add to medium-size bowl. Add finely chopped cilantro or parsley. Stir in orange juice, sugar and salt and combine. Cover and refrigerate for 1 hour.
Douglas Boys & Girls Club
Fresh or frozen corn
1 red onion
Peppers (green, yellow, red, and jalapeño)
Low sodium margarine or virgin olive oil
Using low sodium margarine / virgin olive oil, sauté your chopped onion and peppers, at a low temperature until they are tender. Once this has been achieved, add your corn; mix thoroughly and cook for 20-25 minutes on low and covered. Once your desired texture has been achieved, allow to sit for 5 to 10 minutes then serve alone or with tortilla chips.
(While cooking, check and stir periodically to avoid the vegetables from sticking.)
Caramel Apple Salsa
Douglas Boys & Girls Club
2 cups of peanuts
4-6 apples (red & green)
1 small container of low fat carmel
1 teaspoon of lemon juice
Wash and cut apples into small squares. Once completed, splash the apples with a hint of lemon juice to prevent the apples from turning brown. Add peanuts; then add the container of low fat carmel. Mix thoroughly and serve.
(You can add low fat whip cream and serve with honey graham crackers if desired)
Brookhaven Boys & Girls Club
Carver Boys & Girls Club