Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …
People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.
You might have to kick everyone out of the house when you make this recipe. The aroma of melting chocolate is usually too much for my husband to bear, and I find him circling me in the kitchen, hoping I’ll let him lick a spatula or catch a few dribbles from the pot. This bark is really easy to make, but is quite impressive. Make a double batch for a neighbor or your tough-to-impress mother-in-law.
Quinoa is the new chicken breast. It’s a quick, low-fat way to get more protein in your diet.
My first experience making scones was—believe it or not—on an island in the Great Barrier Reef. I was on a scuba excursion that was set up through the university I was attending in New South Wales, Australia. While staying on Lady Musgrave Island, the small boat we were using to take us out into deeper waters drifted away, so we had plenty of time on our hands to cook. I don’t recall exactly how we managed to make the scones, but I do remember that they had dates in them and were delicious. This version is equally good, and you don’t need to be stranded on an island to enjoy them.
This sunny smoothie is excellent for starting your day or fueling up before a morning run. Mangos have two seasons, spring/summer and fall/winter, which means you can always find at least one variety at the store. Mangos needn’t be red to be ripe—just give them a gentle squeeze and if they “give” a bit, they’re ripe.
If there’s a bowl of ruby red cherries in front of me, chances are I’ll just sit and eat the whole thing. But occasionally I’ll restrain myself long enough to actually pit the cherries and use them in a recipe.
What’s better than a smoothie for breakfast? A smoothie bowl! For folks who would rather spoon their meal instead of sipping it, but want the benefits of a fruit smoothie, it’s the way to go. Plus it’s fun to add the toppings in a cool pattern.
Picking fat, sweet blueberries with my mom is one of my most vivid childhood memories. Each summer we would fill up buckets at the pick-your-own farm, and then bring them home. After having our fill of fresh ones, we would freeze the rest to enjoy during the long and brutal Western New York winter. I loved adding some to my morning cereal and watching the milk freeze around the berries—fun!
Panzanella is an Italian bread salad, and it’s a great way to use up stale bread. It’s also a nice way to get kids (and vegetable averse grown ups) to eat more veggies. I like pairing it with quick cooking shrimp for an easy weeknight meal. By the time you’ve let the shrimp marinate, you’ll have grilled the bread and put the salad elements together.