Apr 17

April Cheese of the Month – Old Amsterdam Gouda

Old Amsterdam Gouda - Hard but smooth cheese meant to me eaten as is. Enjoy this cheese with a local ale or Belgium beer. www.cobornsblog.com

www.cobornsblog.com - Livin' on the Wedge with James


We have a lot of new, exciting things and promotions going on at our Coborn’s Cheese Shops this month, like the April in Paris promotion. This month we invite you to stop in and try some of our delectable imported French cheeses, like Indulgent Brie, Port Salut, garlic and herb Le Roule, etc. We will be putting these on special.

We also have a great special on Old Amsterdam Gouda. Old Amsterdam can be bought at our deli dept. for $4.99 per 5.2 oz. wedge. Old Amsterdam cheese was created by the Westland family in the early 1930s and took much R&D, love, and passion to make it what it is today. Lambert Westland tried many recipes. He was in search of a recipe that would produce a cheese that was just as good as what his mother brought from the Jordaan District of Amsterdam. That cheese was slightly sweet, smooth and creamy.

Old Amsterdam is a cheese that is meant to be eaten as is or paired with something, although one could cook with it if they wanted to. Old Amsterdam has a unique flavor and texture. It is a mature cheese with some minor crystallization, a caramel appearance with a black rind. The cheese is hard but smooth and creamy with hints of caramel, toffee, sweetness, acidity, and a minor note of saltiness.

Old Amsterdam can be best enjoyed by pairing it with local ales and Belgium beers, buttery white wines like chardonnay, red port for dessert, and bold red wines like merlot, cabernet sauvignon, or a zinfandel.

Also, try pairing it up with rustic breads, fig cake, honey mustard, or a fruit chutney, etc.

- James
Coborn’s Cheese Specialist

Click Here for more blog articles written by James
Livin' on the Wedge with James





*Prices valid at Coborn’s locations the month of April, 2014.

Apr 15

Celebrating Earth Day, Every Day!

Coborn's is working hard to Go Green! For Earth Day and Every Day! www.cobornsblog.com

Happy Earth Day! Like many Americans, you probably already engage in a number of eco-friendly behaviors that benefit your health and also help our planet. Whether you’ve started keeping a reusable water bottle with you when you’re on the go or bringing cloth bags when you shop at our stores, you make a difference for our Earth.

At Coborn’s, we celebrate Earth Day every day. We recognize that a large part of our success is dependent on the people in our company, the communities we serve, and how well we sustain our environment. We’ve always been committed to using environmental resources responsibly, and we continue to seek continuous improvement in sustainability. Using environmental resources responsibly is rooted in our company’s core values, which consider the wellbeing of our employee owners, our customers, our suppliers, our communities and our ethical commitments.

Coborn's is working hard to Go Green! For Earth Day and Every Day! www.cobornsblog.comIn 2013 alone, Coborn’s recycled a whopping 5,447 tons of cardboard and paper and 293 tons of plastics (prescription bottles, shelving, packaging and plastic grocery bags). In 2014, we’re projecting to recycle 29,000 pounds of plastic and 600 tons of cardboard each month. Can you imagine how many warehouses that would fill if we compiled it all at once?

Just the other day, one of our new employees asked what happens to the fresh food that isn’t purchased before it goes bad. We were thrilled to explain that at many of our stores, we have a system set up to capture fresh food waste and give it to local hog farmers, who then use it as hog feed. Not only are we keeping it out of our landfills, but we’re also putting it to good use. With all of our recycling initiatives this past year, we were able to cut our garbage bill in half!

Making a conscious decision to recycle obviously has quite an impact, but we do much more than just recycle to take care of our planet. When it comes to consumption of energy, fuel, water and materials, we also make reductions whenever possible. As we build new stores and facilities, we design them to be ultra energy efficient.

In our existing stores, we have a process improvement initiative called One Store at a Time (OSAAT). Our OSAAT auditor spends weeks with each individual store, evaluating measures to improve efficiencies and effectiveness. The auditor explores everything from lighting and insulation to where we buy certain supplies and ensuring we’re offering enough environmentally friendly products. After auditing every aspect of the operation, the store receives a plan for implementing improvements. Stores that experience an OSAAT audit typically find an average of $400,000 in savings, which we then can turn around in terms of lower prices for our customers.

As we celebrate Earth Day today, we encourage you to continue to keep your eyes open for opportunities for sustainability in your everyday life. We will keep doing so, too, with the hopes that we can not only sustain our planet, but improve it for the generations who come after us.

Apr 12

Weekly Ad Recipe – Tomato and Sweet Pepper Soup

Tomato and Sweet Pepper Soup Recipe - www.cobornsblog.com

I am such a soup lover that this one was great because the combination of the tomatoes, garlic, basil and the roasted peppers were fantastic!  I just know this will be one of my favorites soups during the winter months. Just a quick tip, if you are in a hurry and don’t have time to roast the peppers you can always substitute them for 1-1/2 cups jarred roasted red bell peppers. Enjoy….I did!
- Jayne
Coborn’s Meat and Seafood Merchandiser

Weekly Ad Recipe – Tomato and Sweet Pepper Soup
Serves: 5
  • 2 Large Red Bell Peppers
  • 1 T. Olive Oil
  • ½ Cup Onion, chopped
  • 2 Cloves Garlic, finely chopped
  • 28 Oz. Crushed Tomatoes with Basil, undrained
  • 3½ Cups Reduced Sodium Chicken Broth
  • ¼ tsp. Crushed Red Pepper Flakes or Black Pepper
  • ¼ tsp. Kosher or Sea Salt
  1. Line 15x10x1 inch pan with foil.
  2. Set oven control to broil.
  3. Cut bell peppers into quarters, removing membranes and seeds.
  4. Place skin sides up in pan; press down to flatten.
  5. Broil peppers with tops 4 to 6 inches from heat for about 10 minutes or until blackened.
  6. Wrap foil around peppers; let stand 20 minutes.
  7. Remove skin from peppers; discard.
  8. Cut peppers into ½ inch pieces.
  9. Set aside.
  10. Meanwhile in a 4 quart saucepan, heat oil over medium-high heat.
  11. Cook onion and garlic in oil for 2 minutes, stirring constantly, until crisp-tender.
  12. Stir in tomatoes, broth, red pepper flakes and salt.
  13. Heat to boiling.
  14. Reduce heat; simmer 15 minutes.
  15. Stir in roasted peppers; heat until hot.
Suggested Wine Pairing: Ferrari Carano Fume Blanc


Apr 12

Weekly Ad Recipe – Italian Marinated Shrimp

Italian Marinated Shrimp Recipe - www.cobornsblog.com

This is one of my favorite appetizers.  Great for those happy hour events by the lake or on your deck. I have also used these to serve with Bloody Mary’s.  Summer is coming soon and these are on the top of my list to make.  Enjoy…I did.
- Jayne
Coborn’s Meat and Seafood Merchandiser

Weekly Ad Recipe – Italian Marinated Shrimp
Serves: 10
  • ¼ Cup Fresh Basil Leaves, chopped
  • 2 Cloves Garlic, finely chopped
  • 2 tsp. Grated Fresh Lemon Peel
  • ¼ tsp. Salt
  • ⅓ Cup Olive Oil
  • 3 T. Red Wine Vinegar
  • 1 Lb. Cooked, Peeled & Deveined Shrimp
  1. In medium bowl, mix all ingredients.
  2. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
  3. Just before serving, stir shrimp and drain.
  4. Store in refrigerator.
Suggested Wine Pairing: Root 1 Sauvignon Blanc


Apr 10

Vegetarian options for your next get together

Great Gatherings with Mary - www.cobornsblog.com


Party planning can be a lot of fun, but just be sure to remember that all of your guests may not be meat-eaters. You don’t want your vegetarian guests to be restricted to the raw veggie platter, so here are three recipes that you can serve your vegetarian guests to keep them happy and satisfied.

Quinoa Salad with Black Beans and Mango

The first recipe is a quinoa salad with black beans and mango. This is a great option because the quinoa is a complete protein, meaning that it has all of the essential amino acids as well as fiber, B vitamins and iron. This makes it a great protein option for people who are vegetarian or vegan as these are nutrients that can be challenging to get enough of in their diet. A bonus to this recipe is that it is also considered vegan, meaning that it does not use any animal products.

Quinoa Salad with Black Beans and Mango Recipe - www.cobornsblog.com #Vegetarian #Vegan

Quinoa Salad with Black Beans and Mango
Serves: 6
  • 1 mango, peeled and diced small
  • 1 red pepper, seeded and diced as small as you can get it
  • 1 cup chopped scallion
  • 1 cup chopped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons grapeseed oil
  • ¼ teaspoon salt
  • 2 cups cooked quinoa, cooled
  • 1½ cups black beans, drained and rinsed (a 15-ounce can)
  1. Combine the mango, red pepper, scallions, and cilantro in a mixing bowl.
  2. Add the red wine vinegar, grapeseed oil, and salt and stir to combine.
  3. Add the quinoa and stir until everything is well incorporated.
  4. Fold in the black beans.
  5. Serve immediately or let it sit for a bit to let the flavors meld.
Dietitian’s Tip: The reason you want to rinse the beans is to get rid of the excess salt and sodium.

Tofu and Quinoa Stuffed Peppers

The second vegetarian recipe option is stuffed peppers. I’ve always been a fan of stuffed peppers, but the biggest problem I’m sure most of us have is that we stuff them full of sausage and cheese. Fortunately, this doesn’t have to be the case.

Tofu and Quinoa Stuffed Peppers - www.cobornsblog.com

Tofu and Quinoa Stuffed Peppers
Serves: 12
  • 14 Oz. Package West Say firm or extra firm tofu, cubed
  • 16 Oz. Jar Full Circle Black Bean Corn Salsa (or your preferred salsa)
  • 12 Oz. Box Ancient Harvest Traditional Quinoa
  • 1 Red Onion, chopped
  • 1 Cup Low Fat Mozzarella Cheese
  • 12 bell peppers (red, yellow, or green)
  1. Preheat the oven to 325°F.
  2. Start by cooking the quinoa per the directions on the box. This is usually a very simple process of adding 2 parts water to 1 part quinoa, bringing to a boil, then reducing heat, covering and simmering until it is tender.
  3. Rinse and wash your peppers, then remove the tops and seeds while the quinoa is cooking, and set to the side.
  4. In a skillet, heat up a small amount of olive oil and add your tofu, sautéing until it has a nice golden brown coating.
  5. In a large bowl, combine your tofu, black bean salsa, cooked quinoa, and red onions.
  6. Stuff each pepper with the mixture and top with a small amount of mozzarella cheese.
  7. Bake in the oven for approximately 15 minutes or until the cheese has a golden brown color to it.

Fudgy Black Bean Brownies

The third recipe is fudgy black bean brownies. What, brownies you say? Brownies are already vegetarian. However, serving this brownie option is doing your vegetarian friends, and non-vegetarian friends at that, a favor. By removing the white flour and adding black beans in its place it makes this recipe higher in fiber and protein, which again are challenging nutrients for vegetarians to get in their diet. Did I mention this recipe is also delicious? So not only are you serving a healthier brownie option, but a tasty one too. Just see if anyone can tell that there are black beans in these fudgy, delicious squares.

Fudgy Black Bean Brownies - www.cobornsblog.com #Vegetarian

Fudgy Black Bean Brownies
Serves: 16
  • 15 Oz. Can Black Beans, drained and rinsed
  • 3 Large Eggs
  • 3 T. Canola Oil
  • ¾ Cup Granulated Sugar
  • ½ Cup Unsweetened Cocoa Powder
  • 1 tsp. Vanilla Extract
  • ½ tsp. Peppermint Extract (optional)
  • ½ tsp. Baking Powder
  • Pinch of Salt
  • ½ Cup Mini Semi-sweet Chocolate Chips, divided
  1. Preheat the oven to 350°F.
  2. Lightly oil or coat an 8×8-inch baking pan or dish with nonstick cooking spray and set aside.
  3. Place the black beans in the bowl of a food processor and process until smooth and creamy.
  4. Add eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder and salt.
  5. Process until smooth.
  6. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
  7. Pour the batter into the prepared pan,
  8. smooth the top with a rubber spatula and sprinkle with the remaining ¼ cup chocolate chips.
  9. Bake 30 to 35 minutes or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
  10. Cool in the pan before slicing into 2-inch squares.

- Mary
Catering Manager, Coborn’s Sauk Rapids, MN

Click Here for more articles written by Mary
Great Gatherings with Mary - www.cobornsblog.com

Apr 8

Fresh Catch Fish Tacos

Fresh Catch Fish Tacos Recipe - The flavors in this recipe and Fresh and Delicious! www.cobornsblog.com

www.cobornsblog.com - Family, Friends & Food with Jayne


I’m writing my April blog on a day the weather reporters promise is going to get to 50 degrees and this time I am going to hold them to it, even though tomorrow’s prediction is a snow storm and maybe blizzard like conditions. My fear is our spring is going to be like last year and start in June. Yuck!

I thought this month I would talk about Lent because so many people struggle to come up with a meatless menu for dinner on Fridays.  My neighbor Donna came over a few weeks ago with a new recipe and a new sauce for me to try. It is great living across the street from a good friend who loves to cook.  We get together and share recipes and a few glasses of wine and it takes us away from the hum-drum of life, especially this time of year.

I love fish tacos and I think the first time I had them was at a seaside restaurant in Clearwater, Florida.  I will never forget sitting on the beach with a cool breeze, watching the waves come in and sampling the fish tacos along with a raspberry/lime margarita; it was fantastic.  I didn’t think I would ever find fish tacos that were as good. Well, I was wrong. After I tried Donna’s recipe I just had to make more. The jalapeno sauce that she drizzled over the tacos put this recipe over the edge.

The first step to making the fish is to dip them in flour, egg and water. The next step is to dip the fish in panko breadcrumbs. Panko crumbs are used in Japanese cooking for creating crisp, airy fried foods. Panko crumbs are made from wheat bread, but they are flaky and lighter than other breadcrumbs. They also come in a wide variety of flavors. The fish that I used for this recipe was the “Fresh Flight” cod that I talked about in last month’s blog. I stopped at Coborn’s meat department and purchased this because the fish was in the ocean yesterday. Now really, can you get it any fresher?

Then you follow the directions to make the toppings for the fish that go into the tortillas. You do not have to make the Jalapeno sauce for these fish tacos because you have lots of flavors that will be going into the avocado mixture but I’m telling you that you will be missing out if you don’t try it. It is phenomenal and adds the best flavor to the fish. I used lime in this recipe but if you prefer lemon that works great also.  The Jalapeno sauce in the recipe is spicy, but not too hot. Squeeze a little lime juice over the tacos for a zesty flavor. Don’t forget to serve some raspberry/lime margaritas along with the tacos.  Enjoy….I really did!

Fresh Catch Fish Tacos
Serves: 5
  • Fish
  • 2-T. flour
  • 1 Egg
  • 1 T. Water
  • 1 Cup Panko Breadcrumbs
  • 1 lb. Cod, Walleye, Tilapia or Catfish
  • 2 T. Vegetable Oil
  • Tacos
  • 10-6” Flour Tortillas
  • 1 Medium Avocado, pitted, peeled and chopped
  • 1 Medium Tomato, diced
  • 2 T. Red Onion, finely chopped
  • 2 tsp. Lime Juice
  • 2 T. Fresh Cilantro, chopped
  • 1 Small Jalapeno Chile, seeded, finely chopped
  • 2 Cups Lettuce, shredded
  • 1 Small Lime, cut into wedges
  • Creamy Jalapeno Sauce
  • 1 Cup Sour Cream
  • ¾ Cup Mayonnaise
  • 2 tsp. Dried Parsley
  • 2 tsp. Fresh Garlic, crushed
  • 2 tsp. Dill Weed
  • 2.5 tsp. Onion Powder
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 Cup Milk
  • 2 Jalapenos (1 jalapeno with seeds and 1 without)
  • ½ tsp. Lime Juice
  • 2 tsp. Red Wine Vinegar
  • ½ Cup Fresh Cilantro, chopped
  1. In a shallow dish, place flour.
  2. In another shallow dish, beat egg and water
  3. In another shallow dish, place panko breadcrumbs.
  4. Coat fish with flour and then dip into egg mixture; coat well with breadcrumbs.
  5. In 12” skillet, heat oil over medium heat.
  6. Add fish; cook 6 to 8 minutes until internal temperature of fish is 145°F, turning once.
  7. Meanwhile: heat the tortillas as directed on package.
  8. In medium bowl, mix avocado, tomato, onion and lime juice.
  9. Stir in cilantro and jalapeno chile.
  10. Mix all Jalapeno Sauce ingredients together in a blender
  11. When fish is done, cut into 30 bite size pieces.
  12. Fill tortillas with fish, avocado mixture and lettuce.
  13. Drizzle Creamy Jalapeno Sauce over top of tacos.
  14. Serve with lime wedges.
The Creamy Jalapeno Sauce is so versatile and I have used it on burgers, fish (especially salmon), dips and salads or anything else I can think of.

- Jayne
Coborn’s Meat and Seafood Merchandiser

Click Here for more articles written by Jayne

www.cobornsblog.com - Family, Friends & Food with Jayne

Apr 5

Weekly Ad Recipe – Sweet and Savory Ribs

Sweet and Savory Ribs Recipe - www.cobornsblog.com

This recipe for ribs was really good. I loved the flavor of the chili sauce, grape jelly and mustard mixed together. The ribs were very tender and I served cheesy potatoes along side the ribs and they paired so well together. This will be a great summer meal when entertaining. Enjoy…I did!
- Jayne
Coborn’s Meat and Seafood Merchandiser

Sweet and Savory Ribs
Serves: 8
  • 1 Cup Chili Sauce
  • ¾ Cup Grape Jelly
  • 1 T. + 1.5 tsp. Beef Broth
  • 1 tsp. Dijon Mustard
  • 4½ Lb. Pork Loin Back Ribs
  • 3 Cups Water
  1. In large saucepan, heat chili sauce, jelly, broth and mustard over medium heat, stirring occasionally, until jelly is melted.
  2. Heat coals or gas grill for indirect heat.
  3. Cut ribs into serving pieces.
  4. Place ribs in 4-quart Dutch oven; add water.
  5. Heat to boiling; reduce heat to low.
  6. Cover and simmer 5 minutes; drain.
  7. Cover and grill pork over medium coals 15 to 20 minutes, brushing with sauce every 3 minutes, until internal temperature of ribs is at least 145°F.
  8. Heat any remaining sauce to boiling, stirring constantly; boil and stir 1 minute. Serve sauce with ribs.
Suggested Wine Pairing: Root 1 Carmenere


Apr 3

Spring DIY

Colorful Spring Centerpiece - For step by step instructions visit www.cobornsblog.com

www.cobornsblog.com - Crafty Creations with Lynell


Hello, everyone! Spring is finally on its way and what a wonderful time of year! The green grass is starting to grow, flowers are starting to bloom, trees are starting to bud and we can finally go outside without coats, mittens, hats, scarves and boots. It’s also a great time to bring the joy of spring inside with cheerful Easter centerpieces. Remember Easter is Sunday, April 20th this year!

Spring is nature’s way of saying, “Let’s party!”-Robin Williams

Colorful Spring Centerpiece

Let’s start with a bright and colorful ”Egg-stra” Special Easter Centerpiece.

 You will need:

  • Large glass vase
  • Cylinder vase that fits inside the large glass vase
  • Individually wrapped chocolate Easter egg candies (jelly beans would work, too)
  • Various colored peeps (bunnies or chicks)
  • Artificial Gerber daisies or your favorite spring flower
  • Easter grass


1. Wash both glass vases. Place the cylinder vase into the large glass vase. You can use duct tape or putty to hold the cylinder vase in the center of the large vase so it does not move.
2. Next, add layers of sweets in the space between the two bowls.

  • Layer 1 – Individually wrapped chocolate Easter eggs
  • Layer 2 – Four Peeps (stuck together in a row) in the large vase above chocolate eggs. Face Peeps outward. Keep adding Peeps around the entire inside of the vase. Stuff candies or Easter grass behind the Peeps to hold them in place if needed.
  • Choose another color of Peeps and begin another layer. Again, add candy or grass to hold in place. Continue layering until your large vase is filled.

I bought some colorful artificial Gerber Daisies at a local craft store and put them in the small glass bowl make sure they are tall enough to hang out over the top, but not too tall if it is in the center of your table while people are eating. Add a touch of Easter grass in between the flowers to hold the flowers in place.

3. Arrange flowers and Easter grass in cylinder vase

Pink Peep CenterpiecePink Peep Centerpiece - For step by step instructions visit www.cobornsblog.com

You will need:

  • 2 square glass bowls
    (small glass bowl needs to fit inside large glass bowl with enough room to fill in-between the layers with candy)
  • Green styrofoam block
  • Pink Gerber daisies
    (artificial or real)
  • Light pink flowers
  • Pink Peep bunnies
    (2 packages of 12)
  • Pink ribbon with white polka dots
  • Straight wire
  • Wire cutters
  • Light green paper Easter grass
  • Easter candy


  1. Cut styrofoam to fit in the smaller square glass bowl. Arrange dark and light pink flowers; poking the stems of the tallest flowers in the center and shorter ones around the perimeter.
  2. Poke each Peep with a piece of wire and poke the wire into the styrofoam.
  3. Create your favorite type of bow with ribbon. Attach the bow onto a piece of wire and poke it into the styrofoam.
  4. Place the small glass bowl in large glass bowl. Add light green Easter grass to the bottom. Add a layer of Peeps to go around the sides of the glass bowl. Add individually wrapped candy or jellybeans to hold Peeps in place. Continue around your vase until it is full.


Carrot Snack Bags - Fun DIY to make with your kids! Directions at www.cobornsblog.com

Carrot Snack Bags

You will need:Carrot Snack Bags - Fun DIY to make with your kids! Directions at www.cobornsblog.com

  • Clear triangle-shaped bags (cake decorating bags work great!)
  • Orange-colored snacks
  • Green ruffled ribbon

My grandson, Payten, and I put together some carrot-shaped treats to decorate the plates for Easter dinner. I bought some clear triangle-shaped bags from a local craft store. I held the bag while Payten filled them with gold fish crackers and tied the tops with a green ruffled ribbon to make them look like the tops of a carrot. You also can use cheese balls, but remember that they can get a little messy and then you might have to lick your fingers. It was a lot of fun to do this project with Payten, except when he kept eating the gold fish crackers!

Wishing that your Easter is decorated with the love, peace and joys of spring!
Happy Easter!

Coborn’s, Inc. Graphic Designer

Click Here for more blog articles written by Lynell
www.cobornsblog.com - Crafty Creations by Lynell


Apr 1

Which Nut Butter is Better?

Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.com

www.cobornsblog.com - Eat Healthy, Shop Smart with Ashley


Are you under the Nutella spell, like most of us? Yes, this blog will be about Nutella, but I will also be discussing other nut butters out there on the shelves of your local Coborn’s.  Be ready to have many of your questions answered, including which nut butter is best for you.

Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.comFirst of all, let’s talk about Nutella – here are the facts: 200 calories, 4 grams of saturated fat, 15 mg of sodium, and 21 grams of sugar in JUST TWO TBSP.  Nut butters will have a lot of fat, but the type of fat is more important according to recent studies.  Here are the concerns I have with this spread:
At most, we should have 20 total grams of fat for our day, however those with heart disease should have more like 12-15 grams; Nutella has 12 grams of total fat, with 4 grams coming from the saturated fat. Keep that in mind the next time you decide to spread it thick over some bread or crackers. Something else to consider is the amount of sugar (21 grams PER SERVING).  According to public health agencies adults should have no more than 24-36 grams of added sugar per day, and for Nutella’s 21 grams of sugar, you really aren’t getting any nutrition.  For example, I would prefer if you ate a yogurt with 21 grams of sugar, because at least you are getting some protein, calcium, and vitamin D. Finally, there is only 1 gram of fiber per serving.  As Americans we tend to not get enough fiber on a daily basis so it is of great importance to consider the amount of fiber you are consuming from foods.  Basically, think of this as a sometimes food, or a dessert.  This is not something I would encourage even though I know it is made with hazelnuts, which are the third ingredient behind sugar and palm oil. NuVal Score = 2

Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.comLet’s increase our nutritional value by trading up to peanut butter. I choose Skippy creamy peanut butter. Looking at this compared to Nutella, we increased in the total fat, but lost a gram of saturated fat, went up a gram in fiber, lost 18 grams of added sugar, gained some B vitamins and Vitamin E. Whoa! Yes, I did say it went up in total fat, but the most important part is that we lost a gram in saturated fat.  Remember, I said the type of fat is more important according to recent studies so this is a great alternative to Nutella, however as I access the ingredient list I notice that there are hydrogenated vegetable oils listed.  This is something to avoid as it can increase the saturated fats.  Sodium is at 150mg, which I know can drop lower. Finally, the protein is at 7 grams, which is 5 more grams that Nutella. NuVal Score=20

Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.comWhat about the “natural’’ versions of peanut butter? Well here we go…. I choose low sodium (see, I told you that sodium could go down) natural Jif creamy.  The fat stayed at 16 grams, the saturated fat stayed at 3 grams, sodium dropped to 80mg, fiber stayed at 2 grams and sugars stayed at 3 grams compared to Skippy creamy peanut butter. Protein is at 7 grams.  Now I move to the ingredient list and we have lost the hydrogenated oils so we have traded up even further to a NuVal Score of 25. NuVal Score =25

Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.comNow let’s talk about Sunbutter. Total fat is the same, but the saturated fat dropped to 2 grams (any drop in saturated fat is great, even if it is just 1 gram) compared to Jif natural. The sodium did go up, however it is still considered low sodium. The fiber doubled to 4 grams, sugars and protein are the same. All of this brings the NuVal score up to 41. NuVal Score=41

Finally, we get to almond butter, my personal favorite, not only because it is so nutritious, but the taste is fabulous! The total fat went up to 17 grams… remember what I said before in regards to total fat… and the saturated fat dropped half of a gram.  Which Nut Butter is Better? Comparing Nutella, Peanut Butters, Sunbutter and Almond Butter. www.cobornsblog.comThe almond butter I choose is Full Circle (not all almond butter is the exact same in nutrition content, just as you saw with the peanut butters) and it’s SODIUM FREE! Now, for those of you who know me, THAT IS AMAZING; life can’t get any better at this point! Fiber is at 3 grams, and sugar is at 2 grams with protein at 6 grams compared to Sunbutter. Because of the NO sodium and all of the heart healthy fats in this product, the NuVal score is an 84. NuVal Score =84

Some of you may question why the score on almond butter is so high. I did discuss two reasons the score was higher, the no sodium, and the type of fats.  Let me elaborate on those fats.  Basically there are three types of fats: trans, saturated, and unsaturated. Trans fats… just say no! Now to the saturated fats; these fats are the ones we want to decrease in our diet as they are linked to increases in cholesterol levels, which put us at risk for heart disease.  The unsaturated fats… there are several types of these and we want to include a variety of all of them, however because of our food supply and typical American eating habits, we tend to get a lot of one type of these fats and the goal is to get all of the healthy fats. The most prominent type of heart healthy fat that is in almond butter is different than the type that is in peanut butter and sunbutter.  The type of fat in these nut butters we get so much of, but we really want to include that variety of heart healthy fats; that is most ideal! That is the main reason I recommend almond butter over the others.

All of these butters are great (minus the Nutella) and nutritious, some more than others, but it is really the type of fat found in almond butter that Americans could benefit from including in their diets more often. I hope this blog article helps to answer some of your questions regarding the different types of nut butters and their fats.

- Ashley
Coborn’s Dietitian

Click Here to read more articles written by Ashley
Eat Healthy Shop Smart with Ashley - www.cobornsblog.com


Mar 29

Weekly Ad Recipe – Green Beans and Bacon

Green Beans and Bacon Recipe - www.cobornsblog.com

These green beans are just a perfect side dish for any meal. The reason that you drop the beans in boiling water and cook for 2 minutes and then drop into ice water is to stop the cooking process immediately. The beans are cooked perfectly and you don’t lose the beautiful green color and the vitamins that are in the green beans when over cooking them. I really like doing my vegetables this way especially when I make asparagus. The flavor of the red pepper flakes and the bacon was a wonderful addition to this recipe. Now I can hardly wait to buy those fresh and local green beans this summer.  Enjoy….I will.
- Jayne, Coborn’s Meat and Seafood Merchandiser

Green Beans and Bacon
Serves: 8
  • 2 Lbs. Fresh Green Beans, trimmed
  • 8 Slices Bacon
  • 7 Oz. Fresh White Mushrooms, sliced
  • ¼ Cup Shallots, chopped
  • ⅛ tsp. Crushed Red Pepper Flakes
  • ½ tsp. Pepper
  • ¼ tsp. Salt
  1. In large saucepan, heat 8 cups of water to boiling.
  2. Add green beans; cover and cook 2 minutes.
  3. Remove beans from cooking liquid and immediately plunge into ice water until cold.
  4. Drain; set aside.
  5. In 12” skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper towels.
  6. Crumble bacon; set aside.
  7. Reserve 1 to 2 tablespoons bacon drippings in skillet.
  8. Add mushrooms and shallots to drippings; cook over medium-high heat for 5 minutes, stirring frequently, until shallots are tender.
  9. Add green beans and pepper flakes; cook 1 to 2 minutes or until thoroughly heated.
  10. Stir in crumbled bacon, pepper and salt.
Suggested Wine Pairing: Root 1 Sauvignon Blanc