Italian Pasta Salad

Yield: 8-10 servings

 

Ingredients:

2 boxes pasta, cooked, drained and cooled

1 can chick peas, drained and rinsed

1/2 cup pesto

1/2 sliced pepperoni or salami

1 jar roasted red peppers, drained and chopped

1/2 cup mini mozzarella balls

1/4 cup basil, fresh

 

Directions:

  1. Combine all ingredients in a large bowl until fully combined and all ingredients are coated in the pesto evenly.
  2.  Refrigerate before serving!

Blueberry Crumble Bars

Yield: 10-12 bars

 

Ingredients:

1 cup flour

1 1/2 cup oats

1/3 cup sugar

1/2 tsp salt

1 tsp cinnamon

6 Tbsp butter

1 1/2 cup blueberries (fresh or frozen)

2 Tbsp honey

2 Tbsp cornstarch

 

Directions:

  1. In a bowl, combine the flour, oats, sugar, salt and cinnamon. Cut the butter into small cubes and incorporate into the flour mixture until a crumble begins to form.
  2. In a small sauce pan, heat the blueberries, honey and cornstarch over low heat for 8-10 minutes or until the blueberries have burst and the mixture thickens.
  3. Press 2/3 of the crumble mixture into an 8×8 pan or a loaf pan. Spread the blueberry mixture evenly over the crust layer. Top with the remaining crumble mix and bake at 350 for 30 minutes or until lightly golden.
  4. Cool completely before cutting into squares!

 

Lemon Poppy Seed Bites

Yield: 8-10 balls

 

Ingredients:

1/2 cup oats

1/2 cup raw cashews (or almonds)

1/4 cup almond butter (or other nut butter)

1/4 cup honey or maple syrup

1 tsp lemon extract

Zest of 1 lemon

2 Tbsp poppy seeds

 

Directions:

  1. Place the oats and almonds into a food processor or blender. Pulse for 1-2 minutes or until a flour-like consistency is reached.
  2. Pour the flour mixture into a bowl and add the almond butter, honey, extract, lemon zest and poppy seeds. Mix until a dough forms.
  3. Scoop 1-2 Tbsp sized balls onto a lined baking pan and freeze for 1-2 hours or until firm!

 

Swiss Chard, Zucchini & Ham Quiche

This recipe is so versatile: use any seasonal, fresh or frozen veggies you have ready to go! I like using hearty vegetables like spinach, kale, swiss chard, zucchini, squash, onions, garlic, etc.

 

Yield: 1 quiche (6-8 servings)

 

Ingredients:

1 prepared pie crust, thawed

2 Tbsp olive oil

1 Tbsp garlic, minced

1 small onion, finely diced

1 small zucchini, finely chopped

2 cups swiss chard, chopped

1/2 cup deli or spiral ham, diced (or breakfast sausage, chicken sausage or bacon)

5 eggs

1/2 cup milk or half & half

1/2 cup cheddar cheese, shredded

Salt and Pepper, to taste

 

Directions:

  1. Preheat oven to 350 degrees. Evenly unroll the prepared pie crust into a pie pan. Bake for 5-8 minutes or until just set (not browned).
  2. Heat olive oil in a large skillet. Add garlic, onion, zucchini, swiss chard and ham. Cook on medium-low heat until for 8-10 minutes or until vegetables are tender and ham is heated through.
  3. In a medium bowl, whisk eggs, milk, cheese and seasonings until well incorporated.
  4. Place the vegetable mixture in the bottom of the pie crust and spread evenly. Carefully pour over the egg mixture.
  5. Bake for 30-40 minutes or until crust is brown and eggs are fully cooked and firm.

 

 

 

No Bake Monster Cookie Bites

Yield: 10-12 balls

 

Ingredients:

3/4 cup peanut butter (or other nut butter)

1/4 cup honey (or maple syrup)

1 tsp vanilla extract

1/2 tsp cinnamon

3/4 cup almond flour (or oat flour)

1/2 cup oats

1/2 cup mini M&Ms

 

Directions:

  1. Mix all ingredients in a large bowl until a dough forms and all ingredients are evenly incorporated.
  2. Scoop dough into 2 Tbsp sized balls. Freeze for 15-20 minutes or until firm.
  3. Store in the refrigerator or freezer!

 

Peach Caprese Salad

Seasonal produce meets a classic salad combination!

 

Yield: 4-6 servings

 

Ingredients:

2-3 peaches or nectarines, sliced

2-3 Roma or heirloom tomatoes, sliced

1 package fresh mozzarella cheese slices

1/4 cup basil leaves, fresh

3 Tbsp balsamic vinegar

3 Tbsp olive oil

Salt, to taste

 

Directions:

  1. Alternate layering the peaches, tomatoes and mozzarella slices on a large dish.
  2. Evenly sprinkle on the basil leaves. Drizzle with balsamic vinegar and olive oil.
  3. Season with salt to taste!

 

Green Dream Smoothie

Yield: 1 serving

 

Ingredients:

1 banana, frozen

1/2 cup mango or pineapple, frozen

2 cups spinach, fresh (or 1 cup frozen) or kale

1 tsp ginger, fresh (or 1/4 tsp dried)

2 Tbsp flaxseeds or hemp seeds

1 Tbsp chia seeds

1 cup milk or water

1/2 cup ice, optional

 

Directions:

  1. Blend all ingredients together until smooth and drink up!

 

Homemade Nutella

Yield: 1-1/2 cups

 

Ingredients:

2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted

 

Directions:

  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

Dark Chocolate Orange Granola

Yield: 3-4 cups

 

Ingredients:

1/2 cup honey

1/3 olive oil, melted butter or coconut oil

1/4 cup cocoa powder

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

2 oranges, juiced and zested

3 cups oats

1/4 cup chia, flaxseeds or hemp seeds

1/2 cup pumpkin seeds or pistachios

1/2 cup dried cranberries, cherries or apricots

 

Directions:

  1. Preheat oven to 325 degrees.
  2. Mix together the honey, oil, cocoa powder, vanilla, cinnamon, salt, orange juice and zest until smooth.
  3. Add in the oats and seeds. Stir to evenly coat the mixture.
  4. Spread the mix evenly onto a greased baking sheet. Bake for 20-25 minutes, stirring halfway through.
  5. Sprinkle on the dried fruit and toss to combine. Let the granola cool completely before storing in an airtight container.

No-Bake Brownie Bites

Yield: 8-10 balls

 

Ingredients:

1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips

 

Directions:

  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.