Quinoa is the new chicken breast. It’s a quick, low-fat way to get more protein in your diet.
Double Blue Scones
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.
Mega Mango Coconut Smoothie
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.
Cherry Almond Smoothie
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.
Strawberry Smoothie Bowl
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.
Blueberry Oat Bars
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!
Grilled Shrimp Panzanella
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.
Popcorn Balls for the Oscars!
Hey folks–here’s a recipe that I worked on today. It is awesome, but you have to put it together very quickly. There’s still time to make it before the Oscars!
Ginger Molasses Cookies
Looking for a soft, spicy molasses cookie? This one is perfect and even includes whole grains. So easy, so yummy!