Recipes

Divide the strawberries among 4 glasses. Sprinkle ¼ cup granola over the strawberries in each glass. Divide blueberries and place on top of granola. Spoon ¼ cup yogurt on top of the blueberries.

Chop greens into small pieces and add to blender. Peel one orange, cut in half and add to blender. Add frozen raspberries to blender. Chop small banana into 4 pieces and add to blender. Peel and chop fresh carrot into 6 pieces and add to blender. Add hemp or chia seeds, turmeric, vanilla extract, and water or ice to blender. Blend until smooth.

Preheat the oven to 325°F. Stack the tortillas and wrap them in aluminum foil. Place in the oven to heat for 5-7 minutes. In a large bowl, mix together beaten eggs and seasonings. Heat a sauté pan over medium heat with 1 teaspoon vegetable oil. Scramble the eggs over medium heat for 2-3 minutes or until cooked through. Set aside until ready to assemble burritos. Remove the warmed tortillas from the oven. Place each tortilla on a plate or cutting board. Portion ¼ of the eggs, beans, tomato, avocado, cheese, and yogurt into each tortilla. Season each with a pinch of salt and pepper. Roll each burrito and enjoy immediately or freeze for later.

Spray inside of a slow cooker with non-stick cooking spray. Combine liquid, oats and salt in the slow cooker. Cover and turn heat setting to low. Cook until oats are tender and creamy (7-8 hours). Add honey and stir well. Cool slightly, add berries and serve immediately.

In a small bowl or 12-ounce mug, mix oats, yogurt, milk, dry milk and cinnamon. Add the fruit now or add just before eating. Cover and refrigerate oatmeal mixture for 6 to 12 hours.

Place all ingredients in a blender and puree until smooth. Add water as needed for thinner consistency. Serve in a frosted glass.

In a large pot, sauté the meat until cooked thoroughly. Place the contents of all 3 cans into the pot. Add chili seasoning. Stir to mix. Continue to stir over medium heat until heated thoroughly.

Fill pita pocket half with avocado, chickpeas and cheese, dividing evenly. Heat in microwave for 15 to 20 seconds if desired. Season to taste with salt and pepper.

Preheat oven to 400°F. Spray baking dish with cooking spray. Arrange fillets in the baking dish. The dish should be large enough so the fillets do not overlap. Mix remaining ingredients, except parsley and lemon wedges, in a bowl. Spoon the tomato mixture evenly over the fillets. Bake uncovered 15 to 20 minutes or until the fish flakes easily with a fork. Garnish with parsley and a lemon wedge and serve.

Using a small-hole strainer, drain liquid from salsa; discard liquid. Transfer leftover tomato mixture to a medium bowl. Mix in black beans, cheese and cilantro until combined. Divide black bean mixture evenly over half of each tortilla (about ½ cup each). Fold tortillas in half. Heat large griddle or skillet over medium-high heat. Brush with oil. Place filled tortillas on a griddle. Cook, carefully flipping once, until tortillas are gold brown and crisp and cheese melts, about 5 minutes. Cut quesadillas into wedges.

In a soup pot, add the olive oil and set heat to medium. Add the chopped onion and garlic; cook until onions are softened. Add the chicken or vegetable stock (or water), crushed tomatoes with their juice, white beans, bay leaves, and, if using, crushed red pepper flakes. Bring to a boil, then reduce to a simmer and cook for 30 minutes or until the white beans are almost fork tender; meanwhile, thoroughly rinse the spinach. Add the whole wheat pasta and spinach to the pot; Stir and cook for about 3-4 minutes, or until the pasta is fully cooked and the spinach is wilted. Remove the bay leaves before eating. As needed: Using a blender, puree to appropriate consistency.

Preheat the oven to 425°F. Toss the cauliflower with 2 tablespoons of the oil to coat, then sprinkle lightly with a pinch of salt. Arrange the cauliflower in a single layer on a rimmed baking sheet. Bake until the cauliflower is tender and browned on the edges, about 35-40 minutes, stirring after 20 minutes. When there is about 10 minutes left on the cauliflower, heat a Dutch oven or large pot over medium heat. Add the remaining 1 tablespoon oil and heat until shimmering. Add the onion. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth and cauliflower. Bring to a boil over high heat, then reduce the heat to a simmer. Cook, stirring occasionally, for 20 minutes. Add the butter, lemon juice and nutmeg. Blend until smooth using an immersion (handheld) blender. Serve warm.

Preheat oven to 400 °F; lightly grease a 9x9 inch baking dish. Cook pasta in a large pot of boiling water until tender (check cooking time for pasta; remove pasta approximately 2 minutes early). While pasta is cooking, melt butter in a saucepan over medium heat; add the mushrooms and thyme. Stir and cook until mushrooms are softened, about 5 minutes. Stir in flour until well blended (note: Start with 1/3 cup flour and add more, if needed). While whisking, slowly add chicken broth and milk; bring to a boil, reduce heat, and simmer until sauce is thickened and smooth, about 5 minutes. Add turkey, toasted almonds, frozen peas, and cooked pasta; gently mix together. Pour into the baking dish and sprinkle with Parmesan cheese. Bake until the sauce is bubbling and the cheese is golden brown, 25 to 35 minutes. Let cool for 15 minutes before serving.

Mix breadcrumbs, mayonnaise, egg and lemon pepper in a medium bowl. Add salmon and mix. Measure ⅓ cup of salmon mixture (packed) and form into a round patty. Repeat until you have five salmon patties. Spray a skillet with cooking spray and set stove to medium heat. Place the salmon patties in the skillet and cook until light brown, 5–7 minutes. Flip the patties and cook on the other side until brown. Salmon should reach a final internal cook temperature of 145°F as measured with a food thermometer before serving.

Rinse the quinoa in cold water. Boil water in a saucepan and then add quinoa. Return to boil, then simmer until the water is absorbed (10-15 minutes). Cool for 15 minutes. While quinoa is cooking, mix olive oil, lime juice, cumin, coriander, chopped cilantro and scallions in a small bowl and set aside. Combine chopped vegetables and black beans in a large bowl and set aside. Once quinoa has cooled, combine all ingredients and mix well. Cover and refrigerate until ready to serve.

Preheat oven to 400°. Rinse and drain the chickpeas in a colander; dry them in a towel. Combine the chickpeas, oil and seasonings in a medium bowl and toss to evenly coat. Spread the chickpeas in a single layer on a foil-lined sheet pan. Bake for about 4 minutes until the chickpeas are crunchy. Give the pan a good shake halfway through baking. Transfer the chickpeas to a serving bowl.

Place all ingredients except greens into large saucepan and bring to a boil. Prepare greens by washing thoroughly and removing stems. Tear or slice leaves into bite sized pieces. Add greens to turkey stock. Cook 20 to 30 minutes until tender. As needed: Using a blender, puree to appropriate consistency.

Mix everything in a bowl and serve cold.