Summer Fruit Salad

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This is no ordinary fruit salad! A medley of fresh, antioxidant-rich fruits is paired with crunchy granola, tangy feta cheese, and finished off with a honey lime drizzle.

Ingredients

2 cups fresh strawberries
2 cups fresh peach slices
2 cups fresh kiwi slices
6 basil leaves
¼ cup fresh lime juice
1 tbsp honey
½ cup granola
½ cup feta cheese crumbles
*optionalsprinkle 1 tsp. chia seeds on top of each serving

Directions

Slice all fruits into bite size pieces and place in a large bowl. Roll basil leaves together, slice into ribbons, and add to bowl.

Mix lime juice, basil, and honey in small bowl. Drizzle over the larger bowl of mixed fruit and gently incorporate.

To plate, place 1 cup of mixed fruit in a small bowl and top with about a tbsp. of feta cheese crumbles and a tbsp. of granola and serve at room temperature.

NOTE: For extra protein and fiber, top with a tsp. of chia seeds.

Overnight Chocolate Chia Seed Pudding

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This Chocolate Chia pudding is naturally sweetened, vegan, and gluten free and the best part is, you can have it for breakfast. That’s right – chocolate for breakfast is a thing and we’re telling you to go for it! Loaded with nutrients like fiber and protein, you won’t feel guilty one bit after finishing the last drop, including licking the spoon.

Ingredients

¼ cup cacao powder or unsweetened cocoa powder
5 tbsp maple syrup
½ tsp ground cinnamon
1 pinch salt
½ tsp vanilla extract
1 ½ cups unsweetened almond milk
½ cup chia seeds

Directions

To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.

Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.

Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

Banana and Peanut Butter Bites

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This guiltless sweet snack is quick and healthy, making it the perfect treat to satisfy that sweet tooth.

Ingredients

1 medium banananot too ripe
1 tbsp creamy peanut butter
¼ cup plain Greek yogurt

Directions

Slice the banana into 1/2-inch-thick slices.

In a small bowl, with a fork, mix together the peanut butter and yogurt until smooth and creamy. Make sure you use Greek yogurt in this recipe – regular yogurt will be too runny.

Prepare small peanut butter banana “sandwiches” by spooning the peanut butter/yogurt mixture onto half of the banana slices, and gently placing another slice on top.

Red Lentil Salsa

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The next time you’re making salsa, be sure to use this recipe because it’s packed with iron, folate and is an excellent source of protein. Add some chips or serve on top of your favorite piece of poached fish for a complete meal.

Ingredients

½ cup red lentilscooked according to package directions
1 cherry or heirloom tomatoes seeded and finely chopped
½ cup red onionfinely diced
1 jalepenoseeded and finely diced
¼ cup cilantro leavesfinely chopped
2 limesjuiced
½ tsp Celtic sea salt

Directions

Cook red lentils according to package directions. Strain and let cool completely.

In a large bowl mix together red lentils, tomatoes, red onion, jalapeno, cilantro, lime juice, and kosher salt.

Serve salsa immediately or cover and refrigerate for 2-3 days. Enjoy!

Hemp Heart Energy Bites

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These vegan bites are quick and simple to make. Made with wholesome ingredients packed with fiber, protein, and just the perfect amount of sweetness!

Ingredients

1 cup oatsrolled or quick
½ cup hemp hearts
6 datespitted and chopped
3 tbsp maple syrupyou can also use agave
½ tsp vanilla extract
½ tsp cinnamon
pinch of salt
¼ cup wateras needed

Directions

Place all ingredients in food processor, except for the water, and blend until combined. Use the water one tablespoon at a time if needed, if the mixture isn’t clumping up. Don’t worry if it seems a little too sticky, it will become a bit stiffer once refrigerated. If the mixture is too wet, try adding a pinch or two of oats.

Next, roll bits of dough into one-inch balls. If dough seems too sticky to roll, refrigerate the dough for about 20 minutes before rolling. You should expect about 12 balls. You can roll them in a variety of ingredients. If rolling in powders, be sure to gently lift and drop your coated balls a few times an inch or two above a hard surface to let any excess powder fall off.

Store in the refrigerator and eat within a couple weeks or so. Or, freeze them to store for a longer amount of time.

Spicy Roasted Pumpkin Seeds by Brandon Bolton, RDN

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These delicious pumpkin seeds are spiked with chili powder, garlic and cayenne making them a spicy and healthy snack that everyone will love.

Ingredients

1 cup raw pumpkin seedsrinsed and dried on a clean kitchen towel
1 tbsp extra virgin olive oil
1 tsp Celtic sea salt
1 tsp chili powder
½ tsp garlic powder
½ tsp cayenne pepper

Directions

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

In a medium bowl, using clean hands, mix the pumpkin seeds, the oil and the seasonings.

Spread the pumpkin seeds in a single layer on the prepared baking sheet. Roast until golden, stirring the seeds halfway through, about 20 Minutes. Watch out to make sure they don’t burn.

Serve immediately – spicy roasted pumpkin seeds are wonderful when warm. Keep completely cooled leftovers in an airtight container at room temperature for 2-3 days. When ready to eat again, simply warm in microwave for a few seconds.

Almond Flour Banana Bread

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This fragrant and comforting almond flour banana bread is packed with healthful nutrients and makes for a perfect breakfast or delicious treat.

Ingredients

cooking spray for the pan
3 large eggs
3 very large ripe bananaswell mashed
1 tbsp vanilla extract
2 tbsp honey
2 cups almond flour
1 tbsp ground cinnamon
¼ tsp salt
1 tsp baking soda

Directions

Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper strips, leaving an overhang on each side of the pan. Lightly spray the lined pan with oil.

In a medium bowl, whisk together the eggs, mashed bananas, vanilla, and sweetener.

Gradually whisk in the almond flour, cinnamon, salt, and finally the baking soda. Whisk until smooth.

Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.

Bake the banana bread until browned and set, and a toothpick inserted in its center comes out dry, 40 Minutes.

Using the excess parchment paper as handles, carefully remove the banana bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.

Cool the bread completely on the cooling rack, about 2 hours. Slice it into 12 slices, and serve.

No-Bake Peanut Butter & Chocolate Bites by Brandon Bolton, RDN

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This is a favorite snack in our house not just because they are super easy and fast to make which is great for a quick sweet snack, but also because they are packed with fiber and protein.

Ingredients

⅓ cup Domino light sugar and stevia blend
⅓ cup skim milkyou can use plant based milk if preferred
⅓ cup peanut butter
1 tsp vanilla extract
2 cups old-fashioned rolled oatsnot quick cooking
3 tbsp mini-chocolate chipsyou can use milk chocolate, semi-sweet or dark chocolate

Directions

In a small saucepan, combine Domino® Light and milk over medium heat. Stir well and bring to a boil for 1.5 minutes. Stir in peanut butter and vanilla.

Remove from heat and add remaining ingredients; stir to incorporate.

Scoop oat mixture into 1 Tbsp. balls and place on waxed paper. Let cool and refrigerate.

Crispy Tofu Bites

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Crispy pan fried tofu is a healthy vegetarian snack or appetizer. With a crunchy golden exterior and a firm warm center, these bites have the perfect texture to absorb sauce for a little extra flavor. For an easy dip, simply warm-up marinara sauce in a pan or the microwave and serve in a bowl alongside a plate of these healthy bites. Add a little red chili flake to your sauce for a little heat and watch them fly off the table into the mouths of hungry kids and adults.

Ingredients

½ cup seasoned panko bread crumbs
2 tbsp parmesan cheese
1 tbsp dried oregano
½ tsp dried basil
salt
pepper
12 oz firm tofudrained
2 tbsp extra virgin olive oil

Directions

In a small bowl, combine bread crumbs, parmesan cheese, oregano, basil, salt, and pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat.

Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Notes: For a whole meal, serve with 1/2 cup brown rice and a large serving of vegetables.

No-Bake Pumpkin Snacks

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Pumpkin is rich in vitamins, minerals, and antioxidants making it an incredibly healthy food. Add a few other key ingredients that are packed with omega’s, protein, and fiber – and you’ve got yourself a crowd pleaser for any occasion.

Ingredients

2 ¼ cups old fashioned or rolled quick oats
½ tsp salt
1 tsp pumpkin spice
1 tsp cinnamon
¼ cup chia seeds
¼ cup flax seeds
¼ cup peanut butteruse sunflower butter if allergic to peanuts
¼ cup maple syrup
¼ cup chocolate chipsyou can also use dried cranberries
¼ cup finely chopped pumpkin seeds

Directions

Grab a bowl and pour the oats in and grind with the back of a spoon to break them up a bit.

Add the rest of the ingredients, minus the chocolate chips, and mix until fully incorporated. You will notice a dough like consistency forming.

Add the chocolate and mix to incorporate.

Roll the mixture into round balls using a tbsp. scoop until the dough is all used up.

Place in the refrigerator for about an hour to get firm and set up.

NOTE: This recipe is both gluten free and vegan, making it a perfect snack for just about anyone. If you have a nut allergy, use sunflower butter instead of peanut butter.