Nourishing Food Bank Inspired Recipes {in partnership with Dole}

As someone who posts a lot of recipes and works with clients on a 1:1 basis with their nutrition goals and health concerns, I can sometimes forget that a good majority of our population does not have access to or the means to shop at high end grocery stores, or the ability to work with a nutritionist. But that doesn’t mean that they should not have access to be able to eat meals that provide them with a slew of nutrients. Health and food should be accessible to ALL.

That’s why I am happy to be partnering with DOLE Packaged Foods {DPF} and their initiative to work with organizations like Food SHARE and Feeding America to help feed those in needs. They have helped provide community gardens to numerous CA elementary schools and plans to donate 1.5 million pounds of healthy foods to Feeding America through a Buy One, Give One campaign with Kroger, kicking off in 2018. The food will reach 600+ food banks around the U.S. I’m happy to be sharing two of Chef Jamie Gwen’s food bank inspired recipes below featuring Dole’s Packaged Foods that are accessible and affordable to all.

As a nutritionist, here are a few things I love about Dole’s packaged food options: Their goal is to create packaged foods that are closer to nature, while still being convenient. They are committed to offering products that are not genetically modified, so even if someone does not have the means to buy organic, they can still feel good about choosing Dole’s line of products. They also choose to pack their food in 100% juice instead of high fructose corn syrup {linked to health issues like diabetes, weight gain, metabolic syndrome, heart disease, and more}, and their packaging is BPA free {linked to hormone and fertility issues, brain and behavior problems, cancer, and more}.

Sweet Peach Breakfast Smoothie

dole smoothie.jpg

3 tbsp. creamy peanut butter {or favorite nut butter of choice}

1 cup jarred DOLE® Sliced Peaches, drained

2 small ripe, frozen bananas

3 tbsp. plain yogurt {I used coconut yogurt}

Pinch ground cinnamon

2 cups ice


COMBINE peanut butter, sliced peaches, bananas, yogurt, cinnamon and ice in blender. Cover. Blend until smooth.

DOLE® Tropical Fruit Crumble

dole crumble.jpg



3 cans (15.25 oz. each) DOLE® Tropical Fruit, drained

3/4 cup granulated sugar, divided {I used coconut sugar}

1/2 cup plus 2 tbsp. all-purpose flour, divided {I used almond flour}

1 tsp. lemon juice

1/2 cup organic, gluten-free old-fashioned oats

1/4 cup packed brown sugar {Used 2 tbsp. organic maple syrup instead}

1/4 tsp pink sea salt

1/2 cup unsalted butter, room temperature {I used ghee}


PREHEAT oven to 375 F.

DRY tropical fruit well with paper towels.

Spoon tropical fruit in large bowl, stir in 1/2 cup granulated sugar {or coconut sugar}, 2 tablespoons flour {or almond flour}, lemon juice and pinch of salt. Toss to evenly coat.

STIR together remaining 1/2 cup flour {almond flour}, oats, 1/4 cup granulated sugar, brown sugar {coconut sugar/maple syrup} and 1/4 teaspoon salt, in separate mixing bowl.

Mix in butter {ghee| until topping is clumpy.

SPOON tropical fruit mixture into 9-inch square baking dish Scatter topping over

tropical fruit.

BAKE 30 to 40 minutes, or until the filling is bubbling and the topping is golden brown.

Serve with dollop of yogurt or vegan vanilla ice cream, if desired.

Quality nutrient dense foods and recipes should not just be something available to people who can afford the extra splurges. I love that DPF makes their foods accessible to all and that they are supporting food banks nationwide. Dole Packaged Foods continues to make efforts to alleviate hunger relief nationwide. To learn more head here: