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Sep 08

NAKANO Clean Label Recipes & Giveaway!

I received product for this post. All opinions are 100% my own.

 

NAKANO Clean Label Recipes & Giveaway!

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To stay on track, registered dietitian nutritionist and author of the Superfood Swap, Dawn Jackson Blatner, has partnered with NAKANO Rice Vinegars to create healthy go-to summer recipes that would be great for your readers. Dawn recently starred in the hit primetime ABC television show called, “My Diet Is Better Than Yours” (check out a highlight reel here!) successfully coaching her contestant to win the competition title.

I love NAKANO Rice Vinegars. They really give my dishes the extra flavor I love. I wanted to share some recipes the Dawn Jackson Blatner has created.

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Shake-It-Up Marinade

Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD

Perfect for chicken, fish, shrimp, and veggies, this marinade is all natural and full of flavor. With Nakano vinegar, pineapple, and coconut water, it’s a refreshing option for grilling this summer (with no added sugar). It couldn’t be easier…just throw everything into a jar and shake.

INGREDIENTS

1.5 cups coconut water

1 cup 100% pineapple juice

1/2 cup Nakano organic rice vinegar

2 green onions, finely chopped

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1/4 teaspoon sea salt

1/4 teaspoon black pepper

DIRECTIONS

Add coconut water, pineapple, Nakano vinegar, onion, garlic, ginger, salt, and pepper to a jar with a lid. Seal the jar and Shake It Up!

Place chicken, fish, or veggies in a shallow dish or 1-gallon sealable plastic bag. Add about 1/2 cup marinade for every 1 pound, until food is fully covered. Refrigerate for 1-2 hours. Discard the leftover marinade & grill.

Makes 3 cups; Store extra in a sealed jar for up to a week in fridge or freeze for up to 3 months.

Per 1/2 cup (only a small percentage is eaten, most is discarded): 35 calories, 0g total fat, 0g saturated fat, 85mg sodium, 8g carbs, 0g fiber, 7g sugar, 0g protein

 

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Sweet Pickled Onions

Recipe created exclusively for Nakano by Dawn Jackson Blatner, RDN, CSSD

A tangy topping for burgers and tacos, use in place of ketchup and mayo for extra flavor without white sugar, fat, and calories. The onions pickle in a simple mixture of Nakano vinegar and honey.

INGREDIENTS

1 red onion

2 cups boiling water

1 cup Nakano organic rice vinegar

1 garlic clove, peeled

2 tablespoons honey

1/4 teaspoon sea salt

DIRECTIONS

Peel and slice onion into 1/4 inch rings and place into a colander in the sink.

Slowly pour the boiling water over the onion slices, letting them drain.

Place onions in a jar with a lid and fill with Nakano vinegar, garlic, honey, and salt. Seal the jar and shake lightly to distribute the seasonings.

Let chill in the refrigerator for at least 1 hour before using on burgers, tacos, salads, and sandwiches. Store extra in the refrigerator for up to 2 weeks.

Makes: 4-6 servings

Per serving (about 4 rings): 10 calories, 0g total fat, 0g saturated fat, 10mg sodium, 3g carbs, 0g fiber, 2g sugar, 0g protein

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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.

INGREDIENTS

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

Preheat grill to medium heat.

Season chicken breast, corn, asparagus, bell pepper, and zucchini with olive oil, sea salt, and pepper.

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.

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

These recipes are amazing. I hope you love them as much as my house has.

Now for the giveaway! One lucky reader will be receiving NAKANO Clean Label Rice Vinegars!

This giveaway is US, 18 or older. Only one entrant per household. Giveaway ends on 12/8 11:59 PM EST . Winner will be notified by email and has 24 hours to respond. If there is no response during that time a new winner will be chosen. Good Luck Everyone!!!  

Here We Go Again Ready is not responsible for prize distribution. The sponsor will distribute the prize. This contest is not associated with Facebook, Twitter, or any other social media.

 

10 comments

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  1. Linda Szymoniak

    I do a lot of Japanese cooking and would love to make what I cook healthier by using these products. I would also like to try the recipes you have posted here. Especially the Grilled Veggie & Ranch Bowl.

  2. Anita Duvall

    I have always wanted to make sweet Pickled Onions for Sandwiches, Tacos and Hot Dogs!

  3. Vicki Wurgler

    the recipe for Red Cabbage Slaw with Toasted Caraway Seeds sounds good

  4. Lynda Del

    I like making salad dressings with rice vinegar.

  5. Carol

    I would try the Grilled Veggie & Ranch Bowl first.

  6. sarah k

    The Cashew Ranch Dressing sounds super yummy.

  7. Edye

    The sweet pickled onions sounds yummy.

  8. Robin Abrams

    I want to try the Grilled Veggie & Ranch Bowl it sounds so good

  9. Maryann D.

    I would love to try the Cashew Ranch Dressing first. It sounds wonderful.

  10. Kimberly Flickinger

    I would try the Shake It Up Marinade first.

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