Dragon fruit adds some interest to a regular fruit salad, both because of it’s name and it’s unique look and texture. This tropical fruit has hot pink skin with large green scales, the characteristic that earned its name, and the white fruit inside dappled with tiny edible black seeds is full of nutrients. Continue Reading →
Peach Mango Coconut Cornbread Muffins
Cornbread is a huge part of Southern American cuisine but before that land was known as the New World, Native peoples used ground corn for thousands of years. Early American settlers learned about it and started using it in European style breads, and cornbread was born. These muffins are dense, moist and slightly sweet, with some untraditional ingredients. Continue Reading →
Chocolate Almond Granola Bars
When making granola the trio I regularly turn to is oats, maple syrup and nut butter (3 ingredient granola recipe). With just a few ingredients more they can be transformed into dense, chewy and decadent granola bars. Medjool dates add sweetness and help bind the other ingredients together. Puffed brown rice adds some contrast in texture and a nice light crunchiness. Almonds add some bulk and vanilla adds a subtle depth of flavor. Continue Reading →
Orange Cranberry Spiced Nuts
Spiced nuts are a versatile food, they’re fancy enough for antipasti platters, low maintenance enough for picnics, healthy enough to top oatmeal or yogurt for a good breakfast and comforting enough for rainy day snacking curled up with a book. They are very rich so it can be nice to balance them out with some dried fruits. This version uses the traditional combination of cinnamon and nutmeg on buttery pecans and sweet almonds. Continue Reading →
Tropical Mango Edamame Quinoa Salad
Quinoa salad loaded with a fresh vinaigrette and a rainbow of fruits and vegetables is easily portable, nourishing and light but satiating. They are perfect for picnics and BBQs because they are more food safe then mayonnaise based salads and they will provide lots of energy for fun and games without leaving anyone with weighed down or bloated feelings. The fiber, healthy fats and protein make a whole grain salad like this very filling because it provides everything needed to keep our bodies optimally fueled. Continue Reading →
Homemade Popcorn
Plain air popped corn is an easy, accessible and healthy alternative to processed chips, croutons and crackers. It is considered a whole grain and while it barely has any fat or protein it does have a good amount of fiber and several antioxidants. Popcorn is sturdy enough for thick dips like hummus and guacamole and versatile enough to take on a range of flavors. Continue Reading →
Red Ginger Citrus Juice
Even the pickiest of eaters, children and adults alike, who generally avoid fruits and vegetables enjoy fresh pressed juices, especially when they are made mostly from fruits and have a vibrant color. Fresh juices are more delicate in flavor than commercial juices processed for a long shelf life and they are full of antioxidants, enzymes, vitamins and minerals Continue Reading →
Sun Dried Tomato and Basil Frittata Muffins
Frittata muffins are one of the easiest and healthiest foods to prep in advance and keep on hand for lunches or snacks. The only ingredients needed are eggs, a bit of nut milk, some sea salt and whatever fillings are laying around the kitchen. You simply mix everything together in a bowl then pour it into a greased muffin tin and bake it until the eggs are set. Continue Reading →
Cherrry Coconut Trail Mix
Both dried cherries and coconut have some natural sweetness with their own strong, distinct flavors, making them perfect additions to trail mix. Cherries are a great source of fiber, vitamins A and C and several antioxidants, and these nutrients are still plentiful when the cherries are dried. Continue Reading →
Mexican Ceviche Boats
Ceviche is a light, simple dish that can be served as an appetizer or side salad. It is prepared by marinating raw seafood in acidic fruit juice and salt, with no cooking required. It originated with the Incas of South America as a way to preserve fish and was then adopted and spread by Spanish conquistadors. Ceviche is versatile and many different regions have different variations, though some of the best and most delicious main ingredients to use are prawns, scallops and rich fish like salmon and ahi tuna. Continue Reading →