Recipe: Nutty Steel Cut Oats With Fruit

Cleveland Clinic

Upgrade your breakfast with steel cut oats. They’re freshly milled from high protein oats make a delightful, full-bodied hot cereal:


¼ cup steel cut oatmeal
¾ cup unsweetened almond milk
1 tablespoon fresh strawberries
1 tablespoon fresh blueberries
1 teaspoon toasted walnuts, chopped
½ teaspoon honey


  1. In a medium-sized pot, add almond milk and oatmeal.
  2. Bring to simmer; stir until oatmeal is thick and creamy – about 20 minutes.
  3. Serve with your favorite fresh berries, sliced bananas, or toasted walnuts, and almond milk.

Nutritional information (Per serving)

Makes 1 serving
Calories: 210
Total fat: 6 g
Saturated fat: .5 g
Protein: 7 g
Carbohydrate: 34 g
Dietary fiber: 5 g
Sugar: 4 g
Cholesterol: 0 mg

Source: Chef Michelle Bartoul-Mangan, Cleveland Clinic Wellness

The nutritional benefits of milk and fortified milk @lakelandFS

Lakeland Dairies Foodservice



2/2 Take a look at our Fortification Focus: Case Study Fortified Milk for Drinks that explains more about food and drinks fortification here

Recipe: Hearty Minestrone Soup


cleveland minestrone

Cleveland Clinic

In honor of #SoupItForwardDay, we’re sharing our most popular soup recipe: Hearty Minestrone Soup #HugInABowl

This tasty, filling Italian soup is packed with nutrient-rich veggies, heart-healthy olive oil and fiber-friendly legumes. Enjoy it all year long — let it warm you up in the fall and winter, and fill it with fresh vegetables from your garden in the summer.


¼ cup olive oil
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1-1/3 cups coarsely chopped onion
1-1/2 cups coarsely chopped celery and leaves
1 can (6 ounces) tomato paste
1 tablespoon chopped fresh parsley
1 cup sliced carrots, fresh or frozen
4-3/4 cups shredded cabbage
1 can (16 ounces) tomatoes, cut up
1 cup canned red kidney beans, drained and rinsed
1-1/2 cups frozen peas
1-1/2 cups fresh green beans
Dash hot sauce
11 cups water
2 cups uncooked spaghetti noodles


  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion and celery, and sauté about 5 minutes.
  3. Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
  4. Bring to a boil. Reduce heat, cover and simmer about 45 minutes or until vegetables are tender.
  5. Add uncooked spaghetti and simmer 2-3 minutes only.

Nutrition information

Makes 16 servings
Per serving:

Calories: 260
Fat: 4g
Saturated fat: 0g
Sodium: 191mg
Protein: 11g
Carbohydrate: 45g
Sugars: 7g
Dietary fiber: 8g

—Recipe courtesy of Stay Young at Heart (National Heart, Blood and Lung Institute