Frozen fruit in the warm weather is the best kind of treat. Also try frozen grapes as a snack, the kids love ’em!
Makes 4 servings
2 cups frozen melon, chopped
½ cup plain yogurt
¼ cup sugar
1 teaspoon vanilla or lime juice
Add all the ingredients to a food processor or blender until just smooth. Be careful not to bend too much, or the sorbet will be too soft.
We love eating salads with fruit! What about you?
1 large crown and stem of broccoli
1 tablespoon yogurt
1 teaspoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh dill, chopped
Salt and pepper
Slice broccoli stem into 1/8” discs. Cut off florets and slice thinly. Slice applies into 1/8” pieces. Mix ingredients in a bowl. For the dressing, mix all ingredients together in another small bowl. Add additional seasons to taste. Mix dressing with the apples and broccoli. Chill for 10 minutes in the refrigerator before serving.
Cold soup? Yes! It is delicious in the warm weather! Let us know how you like this Spanish dish.
Makes approximately 8 servings
3 cups tomatoes, diced
2 cups red bell pepper, diced
2 cups red onions, diced
1/2 cup celery, diced
2 cups cucumber, diced
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups vegetable juice
1 teaspoon cumin
Cilantro for garnish, if desired
Mix diced tomatoes, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls. Add one of the bowls into a blender. Add garlic and vinegar to the blender and puree until smooth. Add the juice, cayenne and cumin to the blender and blend. Add the puree to the bowl of diced vegetables. Refrigerate for at least 6 hours before serving. Garnish with cilantro.
3-4 large green bell peppers
1 large yellow onion, diced
1 pound ground round
½ teaspoon salt
½ teaspoon pepper
½ cup uncooked white rice
12 ounce can of gluten-free tomato sauce
Wash the peppers thoroughly. Make a circular incision and remove stem and seeds and rinse the inside of the pepper. In a large mixing bowl, combine the onion, ground beef, rice and salt and pepper and mix well by hand. Stuff the meat and rice mixture into the peppers. Place the stuffed peppers into a pot. Pour tomato sauce over stuffed peppers. If there is leftover meat mixture, form into balls and add to pan. Simmer on low, covered, for 1-1½ hours. Add water if the sauce becomes too thick. Peppers are done when the sides split.
Here’s a recipe light enough for the warm SPRING! weather we’re having…but we love it so much, we like to eat it all year ’round! The great part about this recipe is that you can take away or add anything you’d like to change it up for the season. Add more vegetables such as cucumber, broccoli, or carrots to get in your daily servings. 😉
1 cup cherry tomatoes, in quarters (or in thirds, depending on size)
2/3 cup zucchini, coarsely chopped
1 red pepper, coarsely chopped
½ cup chopped onion
2 cup chopped mushrooms
¾ cup sliced olives
Lemon juice from 2/3 to one whole lemon, to taste
1 tablespoon balsamic vinegar
4 tablespoons olive oil
½ cup diced dried apricots (optional)
Feta for topping
Make quinoa according to the package – chicken or vegetable broth can also be used instead of water to add flavor. Transfer cooked quinoa to a large bowl and fluff with a fork. Let quinoa sit for 5-10 minutes to cool before adding the remaining ingredients. Refrigerate for at least one hour. Top with feta cheese when serving.
This recipe makes for a high protein, low carbohydrate snack 🙂
Makes 12 mini zucchini tots
1 c zucchini, shredded
1 large egg
1-2 cloves garlic, minced
¼ c onion, diced
¼ cheese, grated (cheddar or parmesan work the best)
¼ c gluten-free all-purpose flour
¼ teaspoon salt and pepper to taste
Preheat oven to 400ºF. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water so the tots won’t be soggy. In a bowl, combine the egg, onion, garlic, cheese, flour, zucchini, salt and pepper. Using a spoon or a cookie scoop, fill the muffin tin to the top. Bake for 15-18 minutes, or until the top is browned and set.
Vegetables – enough to fil a large-sized roasting pan
(we like potatoes and yellow squash)
¼ cup olive oil or butter
1 teaspoon garlic, minced
1 ½ tablespoon red wine vinegar
1 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon parsley
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
Set the oven to 400ºF. Clean and chop vegetables and place in a large-sized roasting pan. (To keep the potatoes from browning, place them in enough water to cover them as you are prepping) Combine the rest of the ingredients in a bowl. Pour herb mixture over the vegetables. Bake for 45 minutes to 1 hour until vegetables are tender.
Hummus with vegetables makes for a great and filling snack! What are your favorite pairings with hummus?
1 (15 ounce) can chickpeas
1/8 cup fresh lemon juice (~1/2 lemon)
1-2 cloves garlic
2 tablespoons olive oil
½-1 teaspoon kosher salt
½ teaspoon cumin
2-3 tablespoon water
Add olive oil, garlic, cumin, salt and lemon juice to food processor and process for 30 seconds. Scrape the sides of the bowl and process for another 30 seconds or until garlic is minced. Drain chickpeas and rinse with water. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides of the bowl, add the remaining chickpeas, and process for another 1-2 minutes until thick and smooth. If hummus is still too thick, turn the food processor on and slowly add 2-3 tablespoons of water (or reserved chickpea liquid from can) until you desired consistency is achieved. Scrape into a bowl, drizzle olive oil over the top and sprinkle with paprika.
This is one of our favorite recipes. Pair with some fruit and yogurt for a satisfying weekend brunch!
Makes 4-6 servings
8 ounces mushrooms, chopped
10 ounces spinach
4 large eggs
1 cup milk
2 ounces feta cheese
¼ cup grated parmesan
½ cup mozzarella, shredded
1/8 teaspoon garlic powder
Salt and pepper
Preheat oven to 350ºF. Cook the spinach and mushrooms in the microwave and drain. Squeeze out remaining water. Spray a pie dish with non-stick spray. Add the spinach and mushrooms to the bottom of the dish. Layer the feta cheese on top. In a medium bowl, whisk the eggs together. Add the milk, parmesan, and a sprinkle of pepper. Whisk to combine. Pour mixture over spinach, mushrooms, and feta. Sprinkle the mozzarella cheese over top. Bake the quiche for 45 minutes to 1 hour. Allow to cool for 10 minutes before serving.
Who doesn’t love finger foods? Let us know how you like this vegetable snack 🙂
1-14 ounce bag of frozen whole green beans, or about 4 cups fresh
¼ cup parmesan cheese, grated
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
Preheat oven to 425º. Line a baking sheet with foil, and spray with nonstick cooking spray. If using frozen green beans, pop the bag of green beans in the microwave for 3-4 minutes, or until just de-thawed. If using fresh green beans, wash and snip off ends. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other (this will ensure even crispiness!). Sprinkle seasonings and parmesan cheese evenly over green beans. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy. To make them extra crispy, broil them for an extra 1-2 minutes before pulling them out of the oven. Enjoy immediately with ketchup or dipping sauce of choice, if desired.