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Ants on a Log

A-Z Recipes

INGREDIENTS:

​

  • 2 stalks Celery

  • Almond or peanut butter

  • Raisins

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Wash the celery stalks. Make sure an adult is there to cut celery stalks about 3 inches in length. There should be 8 total pieces. 

  3. Spread enough peanut butter or almond butter into the groove of the celery.

  4. Place the raisins on top so they look like ants (on a log)

Avocado Toast

INGREDIENTS:

​

  • Slice of 100% whole wheat, toasted

  • ½ of an avocado

  • Salt and pepper, to taste

INSTRUCTIONS:

​​​

  1. Wash your hands with soap and warm water before prepping.

  2. Toast your slice of bread until golden and firm.

  3. Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it. Mix in a pinch of salt and pepper (about ⅛ teaspoon) and add more to taste, if desired.

  4. Spread avocado on top of your toast. Enjoy!

Apple Almond Butter Sandwich 

INGREDIENTS:

​

  • 1 Apple

  • 2 tbsp Peanut Butter, almond butter or sunflower butter

  • Sprinkle of Cinnamon, optional

INSTRUCTIONS:

​​​

  1. Wash your hands with soap and warm water before prepping.

  2. Slice the apple into rings/circles

  3. Spread your nut butter of choice between the two slices

  4. Sprinkle some cinnamon if you would like before putting the slices together.

  5. Enjoy!

Asparagus Frittata 

INGREDIENTS:

​

  • 2 eggs

  • 1 teaspoon milk 

  • 1 teaspoon extra-virgin olive oil 

  • 5  asparagus spears, chopped

  • 1/2 cup mushrooms, sliced

  • 1/4 cup Mozzarella cheese

  • 1 teaspoon garlic powder

  • Pinch of salt & pepper (to taste)

INSTRUCTIONS:​​

​

  1. Wash your hands with soap and warm water before prepping.

  2. Cut asparagus into bite-sized pieces and mushrooms into slices (young chefs can try with a plastic knife)

  3. Heat a skillet to medium and add olive oil

  4. Add veggies and cook them for a few minutes 

  5. Whisk eggs in a bowl with milk, then pour on top of veggies in the pan

  6. After cooked for a few minutes, flip over in pan, then add seasonings and cheese

  7. Cook for several more minutes

  8. Serve warm and enjoy!

Bean Burrito

INGREDIENTS:

​

  • ¼ cup of black beans

  • 1 egg

  • 1 tsp. olive oil

  • 1 small tomato-chopped

  • 1 handful of spinach

  • 1 tsp. garlic powder

  • A dash of salt

  • 1 tsp. black pepper

  • ¼ cup of shredded cheese, your choice

  • 100% whole wheat tortilla

INSTRUCTIONS:

​

  1. Wash your hands with soap and warm water before prepping.

  2. Add all spinach, tomato, and beans to a heated skillet with olive oil 

  3. Cook for a couple of minutes on the stove

  4. Pour egg into skillet and mix the egg into vegetables 

  5. Add the garlic powder, black pepper, and a dash of salt

  6. Sprinkle cheese on top 

  7. Add everything into your 100% whole wheat tortilla, wrap it like a burrito, and ENJOY!

Berry Shake

INGREDIENTS:

​

  • 1 ½ cups frozen berries

  • ½ of a banana, either fresh or frozen

  • 1 cup low fat milk

  • 1 cup plain Greek yogurt

  • 1 dash of cinnamon 

  • 1 tbsp. shredded, unsweetened coconut

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Add frozen fruit, milk, cinnamon, Greek yogurt, and coconut to a blender (never touch the blades, they are very sharp)

  3. Carefully blend until ingredients are fully mixed and smooth 

  4. Pour into a cup and ENJOY!

100% whole wheat biscuits

INGREDIENTS:

​

  • 2.5 cups whole wheat flour

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 4 tablespoons cold ghee (or unsalted butter) (cut into ¼-inch cubes)

  • 1 cup plus 2 tablespoons cold buttermilk

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Preheat oven to 425ºF. Line baking sheet with parchment paper

  3. In a large bowl, whisk whole wheat flour, baking powder, baking soda, and salt until mixed well

  4. Add in the cold ghee or butter pieces (use your fingertips to quickly work the butter into the flour by pressing the butter into the flour between your fingertips - you want the pieces to be the size of small peas) 

  5. Pour in buttermilk and use a fork to mix until a dough forms

  6. Next, take the dough and any leftover flour bits & put on a lightly floured work surface

  7. Use your hands to fold the dough a few times/work in any remaining flour (be careful not to overwork dough) 

  8. Press the dough into a 1-inch-thick circle

  9. Use a 2.5 inch biscuit cutter or a lid of a mason jar to cut out the biscuits & place them on the parchment-lined baking sheet

  10. Re-form the scraps into a new circle of dough as needed. 

  11. Bake biscuits for around 10-12 minutes (or until golden brown)

  12. Enjoy!

berry-banana muffins

INGREDIENTS:

​

  • 4 large ripe bananas (mashed)

  • 3 cups oats (old-fashioned)

  • 1 teaspoon vanilla extract

  • Mix-ins of your choice (blueberries, strawberries, coconut, or nuts are great options)

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Turn oven to 350ºF and grease a muffin pan

  3. Mix together the banana, oats and vanilla in a large bowl

  4. Add in the mix-ins of your choice and stir.

  5. Spoon the mixture into your muffin pan (fill them close to the top)

  6. Bake for 15-20 minutes and allow to cool for about 5 minutes

  7. ENJOY!

Broccoli-cauli tots

INGREDIENTS:

​

  • 2 cups broccoli and cauliflower, chopped

  • 1 large egg

  • ¼ cup yellow onion

  • ½ cup shredded cheese (of your choice) 

  • ½ cup whole wheat Panko crumbs

  • 1 tbsp rosemary or oregano

  • Pinch of salt & pepper 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Steam broccoli and cauliflower for 1 minute, then shock with cold water

  3. Chop vegetables and add to mixing bowl with the rest of the ingredients

  4. Scoop spoonfuls of the mix and shape into "tots" 

  5. Lay in air fryer (or oven on baking sheet) in one layer and cook for ~20 minutes or until golden brown on 375ºF. 

  6. Remove, let cool, and enjoy!

carrot fries

INGREDIENTS:

​

  • 10 large carrots, cut into small “sticks”

  • 1 tbsp olive oil

  • Pinch of salt and pepper

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tsp garlic powder

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Chop carrots into "fries"

  3. Add all ingredients in large mixing bowl, then toss with seasonings

  4. Add all ingredients to air-fryer or oven and cook until crisp

  5. Serve & enjoy!

Chia seed fresca 

INGREDIENTS:

​

  • 4 cups cold water

  • 2 tbsp chia seeds

  • 1 small juiced lime or lemon

  • Pinch himalayan salt

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Mix together ingredients

  3. Stir well 

  4. Set aside for 10 minutes 

  5. Stir again

  6. Drink and enjoy!

Cinnamon-date energy bites

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Blend oats in blender 

  3. Add the rest of ingredients to blender

  4. Blend until thick

  5. Roll into small balls and store into fridge

  6. Enjoy! 

INGREDIENTS:

​

  • 1 cup oats 

  • 1 cup dates (pitted) 

  • 3 tbsp chopped walnuts

  • ½ cup canned pumpkin puree 

  • 2 tbsp raisins

  • 1 tbsp cinnamon 

  • ½ tsp salt

Corn Salad Recipe

INGREDIENTS:

​

  • ½ cup corn 

  • ½ cup celery

  • ½ cup cucumbers

  • ¼ cup cilantro

  • 1 tbsp olive oil 

  • ½ cup cotija or cheese of choice (mozzarella or feta recommended) 

  • ½ avocado

  • A sprinkle of salt & pepper (to taste) 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Place chopped corn, celery, cucumbers, and cilantro into a large bowl

  3. Add olive oil, cheese, avocado ,and mix all together 

  4. Sprinkle with salt and pepper to your liking

  5. Enjoy this fresh summer salad! 

Coco-Cinna-Cherry (N)ice Cream

INGREDIENTS:

​

  • 1 cup frozen cherries

  • ½ frozen banana 

  • ½-1 cup almond milk

  • 1 tsp cinnamon 

  • 1 tablespoon shredded, unsweetened coconut

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Place cherries, banana, milk, cinnamon, and coconut into a blender (never touch the blades, they are very sharp)

  3. Press blend until smooth (but still thick) 

  4. Scoop into bowl and enjoy! 

cornbread muffins

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Preheat your oven to 400 ºF. Spray your muffin pan with nonstick cooking spray or use cupcake/muffin liners.

  3. In a large mixing bowl, combine cornmeal, flour, baking powder and salt and mix well 

  4. Next, add eggs, applesauce and milk to the mixing bowl and mix well to combine all ingredients

  5. Fill each cup or liner to just below the top of the cup (about 3/4 full) - this makes around 12 muffins

  6. Place the muffin pan into the preheated oven, on the middle rack, and bake for ~15-18 minutes

  7. Allow the muffins to cool for ~5-10 minutes

  8. ENJOY!

INGREDIENTS:

​

  • 1 cup yellow cornmeal

  • 1 cup whole wheat flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsweetened applesauce

  • 1 cup milk (1-2% best!)

  • 2 eggs (beaten)

  • Optional: Add in fresh cooked corn kernels or jalapeño peppers (if you’d like an extra kick)

cottage cheese cantaloupe combo

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Place cottage cheese into bowl 

  3. Top with fruits, nuts and cinnamon

  4. Mix together and enjoy! 

INGREDIENTS:

​

  • 1 cup unsweetened cottage cheese

  • ½ cup sliced pineapple 

  • ½ cup cantaloupe, chopped

  • ¼ cup pecans

  • 1 tsp cinnamon

Cucumber, Cheese & Turkey Boats

INGREDIENTS:

​

  • 8 slices of turkey (nitrate free)

  • 1 cucumber

  • 2 slices provolone cheese

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Safely cut the cucumber down the middle, then in half and scoop some of insides out (so there are 4 total pieces of the cucumber). 

  3. Add 4 slices of turkey turkey and 1 slice of cheese to the inside of each cucumber piece.

  4. Enjoy!

Cucumber cauliflower salad

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Chop all vegetables

  3. Add cheese, oil, and seasonings

  4. Toss in large salad bowl

  5. ENJOY! 

INGREDIENTS:

​

  • 1 cup cauliflower, chopped

  • 1 cup cucumber, sliced 

  • 1 cup carrots, sliced

  • ½ cup tomatoes, chopped 

  • ½ cup feta or cheese of your choice

  • 1 tablespoon olive oil 

  • Salt & Pepper to taste

Delicious dill Pickles

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Have a pickling jar clean and ready to go!

  3. Peel garlic and onion. Chop garlic into smaller pieces, and slice onion in longer pieces

  4. Cut off the bottom part of cucumbers then slice cucumbers into halves 

  5. Take herbs, garlic and onions, and layer them in the pickling jar in rotation with cucumbers

  6. In a separate container combine hot water, vinegar and salt. Stir well to dissolve salt! 

  7. Pour this mixture over cucumbers, fully covering them 

  8. Cover with a lid and set aside to cool

  9. Pickles will be ready in about 8 hours to enjoy! (Refrigerate them after) 

INGREDIENTS:

​

  • 10 small-medium size cucumbers

  • ½ tbsp of pink salt

  • ¼ cup distilled white vinegar

  • 3 cups hot water

  • 2 cloves of garlic

  • ¼ medium-large size onion

  • a handful of dill and any other herbs of choice 

  • Squeeze of lemon 

Dragon Fruit Smoothie 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Blend cashews in a blender until chopped 

  3. Add coconut until a powder forms

  4. Mix yogurt into almond mixture using a spoon then add dragon fruit, pineapple, banana and almond milk

  5. Blend until smooth

  6. Top with a dash of cinnamon 

  7. Enjoy!

INGREDIENTS:

​

  • ¼ cup cashews

  • 1 tablespoon unsweetened shredded coconut 

  • 1 cup plain greek yogurt 

  • 1 dragon fruit, peeled and chopped

  • ½ cup pineapple chunks

  • ½ cup almond milk 

  • ½ banana 

  • Dash of cinnamon

Sauteed Dandelion w/ vegetables

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Wash dandelion greens & cut off ends

  3. Cut greens into very small pieces (the smaller the better)

  4. Bring two medium size pots of water to boil (one for greens, one for quinoa)

  5. Add quinoa to one pot first as it takes longer to cook (cook for ~30 minutes)

  6. Add dandelion greens and cook for about 5 minutes 

  7. After boiling the greens, run under very cold to stop the cooking process

  8. Heat oil in a skillet over medium-high heat 

  9. Add garlic, cook for a few minutes

  10. Add mushrooms and cook through, then stir in tomatoes (and cook until soft) 

  11. Add dandelion greens

  12. Once the quinoa is cooked and no water is left, add to the mixture

  13. Toss all together until well mixed. Season with salt and pepper to your liking

  14. Enjoy!

INGREDIENTS:

​

  • 1 pound dandelion greens, washed

  • 1 cup mushrooms, sliced

  • 1 cup cherry tomatoes, halved

  • 4 garlic cloves, chopped

  • 1 cup quinoa

  • 1 Tbsp olive oil

  • Salt & black pepper to taste

Eggplant Parmesan Pizzas 

INGREDIENTS:

​

  • 1 pound dandelion greens, washed

  • 1 cup mushrooms, sliced

  • 1 cup cherry tomatoes, halved

  • 4 garlic cloves, chopped

  • 1 cup quinoa

  • 1 Tbsp olive oil

  • Salt & black pepper to taste

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Heat oven to 375ºF

  3. Slice eggplant then toss slices into olive oil and add to a baking sheet

  4. roast eggplant slices for ~20-30 minutes or until soft

  5. Add sauce, cheese, and pepper to each slice

  6. Put back into oven for ~8-10 minutes 

  7. Let cool and enjoy!  

INGREDIENTS:

​

  • 2 Large eggplants, sliced long ways

  • 1 cup marinara sauce

  • 1 cup mozzarella cheese

  • ½ cup crumbled goat cheese 

  • 1 tbsp Olive oil 

  • Black pepper to taste

Easy Hard Boiled Eggs

INGREDIENTS:

​

  • 1 pound dandelion greens, washed

  • 1 cup mushrooms, sliced

  • 1 cup cherry tomatoes, halved

  • 4 garlic cloves, chopped

  • 1 cup quinoa

  • 1 Tbsp olive oil

  • Salt & black pepper to taste

INGREDIENTS:

​

  • 10 eggs that have sat in the fridge for a few days (don’t use really fresh) 

  • 1 tsp Salt 

  • 1/2 tsp baking soda

  • Some water (for pot)

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Add eggs in a single layer, to a large pot 

  3. Fill pot with very cold water until all eggs are covered 

  4. Add salt and baking soda

  5. Bring water to a boil

  6. Once boiling, set heat to medium and boil for about 1 minute. 

  7. Cover pot and remove from heat.

  8. Let sit, covered, another 10-12 minutes

  9. Strain water from pot and put eggs in an ice-water bath until the eggs are cool to the touch (another 10ish minutes) 

  10. When cooled, give eggs a little crack in the shell before peeling (it makes it much easier)

  11. Toss in your favorite salad or eat with a side of tomatoes and enjoy! 

egg-celent egg salad 

INGREDIENTS:

​

  • 1 pound dandelion greens, washed

  • 1 cup mushrooms, sliced

  • 1 cup cherry tomatoes, halved

  • 4 garlic cloves, chopped

  • 1 cup quinoa

  • 1 Tbsp olive oil

  • Salt & black pepper to taste

INGREDIENTS:

​

  • 4 boiled eggs 

  •  1 large avocado

  •  1/4 tsp sea salt

  •  1/4 tsp black pepper

  •  1/4 cup greek yogurt (instead of mayo)

  •  1 tsp Dijon mustard

  •  1 tsp lemon juice

  •  1 tbsp chopped green onion

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Boil eggs 

  3. Cut eggs in half and remove the egg yolks to a separate bowl 

  4. Chop whites

  5. Mash yolks in a bowl with an avocado

  6. Add lemon juice, salt, pepper, greek yogurt and mustard together and stir together 

  7. Add in the chopped egg whites and green onion, stir to combine 

  8. Season with extra salt and pepper per your liking

  9. Enjoy!

Fruit Salad with yogurt

INGREDIENTS:

​

  • 1 cup chopped fruits (berries, pineapple, cantaloupe, grapes)

  • 1 tablespoon walnuts or nuts of your choice

  • 1 cup plain greek yogurt

  • 1 tsp cinnamon

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Add fruits together in a large bowl

  3. Add nuts

  4. Top with yogurt and mix all together

  5. Sprinkle with cinnamon

  6. Serve & enjoy!

Overnight oats

INGREDIENTS:

​

  • 1 cup oats

  • 1 cup almond milk (or milk of choice)

  • 1 tsp cinnamon

  • ½ cup fruits (fresh or frozen)

  • ⅓ cup chopped walnuts

  • 2 tbsp nut butter (of choice)

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Mix oats & milk together; Add to  the bottom layer of a jar.

  3. Add fruits, cinnamon, walnuts and nut butter on top.

  4. Mix and seal; Let sit for a couple hours in the fridge.

  5. Enjoy chilled!

"papple"sauce

INGREDIENTS:

​

  • 6 pears, peeled or unpeeled (based on preference) 

  • 3 apples, peeled or unpeeled (based on preference)

  • 1 tsp fresh cloves

  • 2 cinnamon sticks

  • 1 tsp ground cinnamon

  • ½ c water 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Chop apples and pears, add to crockpot 

  3. Add cinnamon and cloves, then mix together

  4. Pour water on top, mix again and cover

  5. Cook on low for 4-5 hours in the crockpot

  6. Let cool a bit before serving, and enjoy!

pear, quinoa and walnut salad

INGREDIENTS:

​

  • 1.5-2 cups quinoa

  • 3 cups broth (and/or water) 

  • 1 tbsp chives

  • 1 tbsp olive oil 

  • 1 tsp apple cider vinegar 

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp garlic powder 

  • 4-6 pears, chopped

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Rinse quinoa 

  3. Add 1.5 cups of broth/water per 1 cup of quinoa to the crockpot,  cook on low for 3-4 hours or until done

  4. Mix together seasonings, oil, and vinegar in a bowl while quinoa is cooking, set aside

  5. Chop pears, add mixture with pears

  6. When quinoa is cooled off, add pear mixture to it

  7. Serve cooled, enjoy! 

Pumpkin oat bites

INGREDIENTS:

​

  • 1.5 cup oats 

  • ½ cup pumpkin puree 

  • 1 tsp cinnamon 

  • ½ tsp salt 

  • 1 tsp pumpkin pie spice

  • ½ cup sunflower seed butter

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Combine all ingredients together

  3. Make small bite-size pieces

  4. Bake on 350ºF for 10 minutes (or until golden brown)

  5. Let cool, then serve

  6. Enjoy! 

Rainbow salsa

INGREDIENTS:

​

  • 2 cups corn

  • 1-2 large mangoes, peeled & diced

  • 1-15 oz can black beans 

  • ½ cup chopped red onion

  • ½ cup bell pepper

  • ¼ tsp cumin 

  • 3 tbsp lime or lemon juice 

  • Corn tortillas 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Combine ingredients together.

  3. Cut tortillas into chip size and air-fry (or bake) for around 10 minutes or until browned

  4. Serve fresh with corn tortilla chips and vegetables

  5. Enjoy!

Stuffed bell peppers 

INGREDIENTS:

​

  • 4-6 Bell peppers

  • 1 tbsp olive oil 

  • ½ cup onion diced

  • 1.5-2 cans black beans 

  • 1 cup chopped tomatoes

  • 1 tsp cumin 

  • 1 tsp garlic powder

  • ½ tsp chili powder 

  • 1 cup brown rice (cooked) 

  • 1 cup shredded cheese 

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Cut and remove bell pepper stems and seeds

  3. Heat a pan to medium, add olive oil; Cook onions until soft ~5 minutes

  4. Mix ½ black beans, cumin, chili powder, and garlic powder together

  5. Smash ½ black beans with salsa and add in cooked rice

  6. Fill each pepper with same amount

  7. Top with ¼ cup of cheese

  8. Bake for ~30 minutes

  9. Eat when cooled 

Summery Strawberry Salad

INGREDIENTS:

​

  • 1 cup spinach 

  • 1 cup strawberries, sliced in half

  • ½ cup celery, chopped 

  • 1 cup crumbled feta cheese

  • ¼ cup walnut halves 

  • 1 tablespoons balsamic vinegar

  • 1 tablespoon cup extra virgin olive oil

  • 1 tsp lemon juice (freshly squeezed)

  • Sprinkle of pepper

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Add spinach to a bowl 

  3. Chop celery and strawberries, then add on top of spinach 

  4. Add feta, walnuts, balsamic, olive oil, and lemon juice 

  5. Top with freshly ground black pepper 

  6. Toss, serve, enjoy!

Summer Squash Casserole 

INGREDIENTS:

​

  • 1 cup spinach 

  • 1 cup strawberries, sliced in half

  • ½ cup celery, chopped 

  • 1 cup crumbled feta cheese

  • ¼ cup walnut halves 

  • 1 tablespoons balsamic vinegar

  • 1 tablespoon cup extra virgin olive oil

  • 1 tsp lemon juice (freshly squeezed)

  • Sprinkle of pepper

INSTRUCTIONS:

​​

  1. Wash hands with soap and warm water before prepping

  2. Add spinach to a bowl 

  3. Chop celery and strawberries, then add on top of spinach 

  4. Add feta, walnuts, balsamic, olive oil, and lemon juice 

  5. Top with freshly ground black pepper 

  6. Toss, serve, enjoy!

INGREDIENTS:

​

  • 2 cups summer squash (zucchini & yellow squash), thinly sliced 

  • 1 cup tomatoes, diced 

  • 2 tbsp olive oil

  • 1 tsp salt, divided

  • ½ tsp ground black pepper

  • ⅓ cup Parmesan cheese, freshly grated

  • ⅓ cup whole wheat breadcrumbs 

  • ¼ tsp garlic powder

  • 1 tbsp fresh parsley, finely chopped

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Preheat oven to 350ºF

  3. Cut the squash and zucchini 

  4. Add ¼ teaspoon salt over each slice and let sit for several minutes. Wipe away any extra moisture from the squash.

  5. Layer the zucchini and squash in a baking dish and sprinkle with the rest of the salt and pepper.

  6. Add the tomatoes in.

  7. Whisk together breadcrumbs, parmesan cheese, and garlic powder. Sprinkle on top of the zucchini and squash.

  8. Cover the dish with aluminum foil and bake in preheated oven for ~30 minutes.

  9. Once baked for that long, set to broil for ~3 minutes extra or until the topping becomes crispy

  10. Let cool a few minutes and enjoy!

Swiss Chard Crustless Quiche 

INGREDIENTS:

​

  • 1 cup spinach 

  • 1 cup strawberries, sliced in half

  • ½ cup celery, chopped 

  • 1 cup crumbled feta cheese

  • ¼ cup walnut halves 

  • 1 tablespoons balsamic vinegar

  • 1 tablespoon cup extra virgin olive oil

  • 1 tsp lemon juice (freshly squeezed)

  • Sprinkle of pepper

INSTRUCTIONS:

​​

  1. Wash hands with soap and warm water before prepping

  2. Add spinach to a bowl 

  3. Chop celery and strawberries, then add on top of spinach 

  4. Add feta, walnuts, balsamic, olive oil, and lemon juice 

  5. Top with freshly ground black pepper 

  6. Toss, serve, enjoy!

INGREDIENTS:

​

  • 1 teaspoon olive oil

  • 1/2 sweet onion, chopped 

  • 1/2 bunch of swiss chard

  • 2 1/2 cups shredded cheese

  • 4 eggs

  • 1 cup milk (1% or 2%)

  • Pinch of salt & pepper

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Preheat oven to 375ºF

  3. Wash, dry, and cut off very ends of stems of swiss chard; Then chop the leaves

  4. Add onion and Chard to the oil, sauté until stems are soft

  5. Grate cheese (any of your choice!)

  6. Whisk eggs. Add milk & cheese; Fold into the vegetable mixture

  7. Add pepper to taste

  8. Pour into pie dish that has been sprayed with nonstick spray

  9. Bake for 35-45 minutes (or until golden brown)

  10. Serve & enjoy; Pair with 100% whole grain toast!

Tuna Salad Toast

INGREDIENTS:

​

  • 1 can of tuna, drained

  • 1/2 avocado, ripe and mashed

  • juice from 1/2 lemon

  • ¼ cup scallions, thinly sliced

  • 1 hard boiled egg + 1 extra egg white, chopped

  • 1 tbsp fresh dill

  • a dash of Cajun seasoning to taste

  • 1/2 of ripe tomato

  • 1 slice 100% whole wheat toast

INSTRUCTIONS:

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  1. Wash your hands with soap and warm water before prepping.

  2. In a large mixing bowl, add tuna, avocado, lemon juice, scallions, eggs, dill, and cajun seasoning; combine well

  3. Slice tomatoes and add on top of toast

  4. Scoop tuna salad on top of tomato

  5. Enjoy!

trail mix

INGREDIENTS:

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  • ¼ cup almonds, walnuts, and cashews

  • ¼ cup unsweetened coconut flakes

  • ¼ cup raisins

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Mix all together in a jar. 

  3. Enjoy!

Waldorf salad 

INGREDIENTS:

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  • 2 apples, chopped 

  • 4 stalks of celery, chopped 

  • 1 cup walnuts

  • ½ cup raisins

  • 2 slices of lemon, juiced

INSTRUCTIONS:

​​

  1. Wash your hands with soap and warm water before prepping.

  2. Combine all ingredients except lemon

  3. Squeeze lemon on top and mix together

  4. Enjoy! 

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