Recipe Of The Month -

Healthy & Easy After School Snacks

Nut Butter

Option 1: Top pear slices with nut butter & granola.

Option 2: Top a rice cake with nut butter & blueberries.

Option 3: Use as dipping sauce for carrot sticks or sliced apples. (Bonus tip: try using cookie cutters to make fun shapes!)

Hummus

Option 1: Top a multigrain bagel with hummus & sliced tomato.
Option 2: Make a wrap with a whole-wheat tortilla, hummus, sliced cucumber, & crumbled Feta (optional).
Option 3: Serve with fresh cut veggies for dipping.

Granola, Yogurt and Berry Parfaits

Layer greek yogurt with fresh berries and organic granola in a tall glass.

Fruit Smoothies

Puree 1 cup vanilla yogurt, 1 cup frozen strawberries, 1 banana and 1/4 cup filtered water or coconut water in a blender until smooth. (Add 1/2 cup of spinach or kale for extra credit.)

Recipe Of The Month - Healthier Strawberry Shortcake

Healthier Strawberry Shortcake

• 1 1/3 cups whole wheat flour 
• 1 teaspoon baking powder
• 2 eggs (or 3tsp Egg Replacer +4 tbsp water)
• 1/2 cup organic, local honey
• 1/3 cup coconut oil 
• 1 teaspoon vanilla extract
• 1/2 cup milk (or plain almond milk)
• 4-5 cups of fresh, sliced organic strawberries (rinsed, dried)
• Whipped cream - fresh cream whipped to form soft peak (or fat free half & half, or full-fat coconut milk + powdered sugar)

Mix together flour and baking powder. Add in eggs, honey, oil, vanilla and milk. Stir well (or mix well with hand mixer). Pour into a well oiled 8×8 inch baking pan. Bake at 350° for 20-25 minutes. 

Allow cake to cool completely. Top with fresh strawberries and whipped cream. (9 servings)

Recipe Of The Month: Gluten-Free Black Bean Soup

Gluten-Free Black Bean Soup Ingredients 1 pound dry black beans 1 1/2 quarts filtered water 1 organic carrot, chopped 1 stalk organic celery, chopped 1 large organic red onion, chopped 6 cloves garlic, crushed 2 green bell peppers, chopped 2 jalapeno pepper, seeded and minced (optional) 1/4 cup dry lentils 4 fresh tomatoes 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1 tablespoon sea salt 1/2 cup uncooked brown rice  Instructions In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.  In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High. Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking. Carefully puree about half of the soup with a blender or food processor, then pour back into the pot before serving.

Recipe Of The Month: Applesauce Brownies

Recipe Of The Month

Applesauce Brownies

Ingredients

• 1/2 cup applesauce
• 1/2 cup (local) honey or agave nectar
• 1 tsp vanilla extract
• 2 eggs
• 1/2 cup whole wheat flour
• 1/2 cup dark chocolate cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• optional: 1 handful dark chocolate chunks

Instructions

1. Preheat oven to 350ºF.
2. In a medium bowl, mix together the applesauce and honey. Add the vanilla and two eggs, mix well.
3. Add the whole wheat flour, cocoa powder, baking soda, and salt. Mix well.
4. Add chocolate chunks if desired and mix well.
5. Pour batter into a lined or well greased 8x8 or 9x9 baking dish. Bake for 20-25 minutes, until edges are set.
6. Let cool for 10 minutes before cutting. Best served warm!
7. Store covered for 1-2 days at room temperature.

Rosemary Chicken Skewers

Recipe Of The Month    Rosemary Chicken Skewers  (makes 48 skewers)   Ingredients: 8 (7 ounce) boneless skinless chicken breast halves (each 7oz.) 48 bamboo skewers, soaked in water 30 minutes, drained (8 inch length) 1 pint grape tomatoes or 1 pint cherry tomatoes 1 cup olive oil 1 cup lemon juice 3 tablespoons chopped fresh rosemary 4 large garlic cloves, pressed 2 teaspoons salt 2 teaspoons hot pepper sauce 1 cup plain yogurt   Directions: 1.  Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 Skewer, leaving 1/2" of skewer exposed at one end. Press 1 grape tomato onto end of skewer. Divide Skewers between two 15x10x2 inch glass baking dishes, stacking skewers if necessary. 2.  Pour oil into bowl. Whisk in next 5 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight. 3.  Preheat oven to 425 degrees F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; RESERVE MARINADE. Bake chicken until cooked through, about 8 minutes. Transfer to serving platter or covered container for storing in refrigerator.  (See note in #4) 4.  Transfer reserved marinade to a medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in yogurt. Season sauce to taste with salt and pepper. ***Spoon any remaining marinade over chicken to moisten. Pour into tupperware, cover with lid and refrigerate if not using right away.. *Party Tip if bringing:  Take sauce out of refrigerator about 20 minutes in advance.  Reheat skewers in microwave in micro-safe container and place on serving platter..  Serve with sauce. No time to cook?  Create fruit skewers with store-cut pineapple, watermelon, strawberries and grapes.

Cooling Cucumber Salad

NUTRITION CORNER: 

Recipe of the Month

  

Cooling Cucumber Salad

makes 4 side servings

INGREDIENTS:

• 2 Cucumbers (Organic)
• Fresh Mint
• Fresh Parsley
• Fresh Chives
• 1 Lemon 
• 4 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Apple Cider Vinegar
• Salt
• Pepper

PREPARATION:

1. Clean and partially peel the cucumbers, then cube them. Place in a bowl.
2. Washed the herbs well and dry in a salad spinner. Mince and add to cucumbers.
3. Squeeze the lemon, straining out the seeds over a measuring cup. (One lemon usually yields about a quarter cup of juice, but it varies.) Add to bowl.
4. Drizzle with Extra Virgin Olive Oil and Apple Cider Vinegar.
5. Add salt and pepper (to taste).
6. Toss and serve.