Recipes

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Watermelon Lemonade

Ingredients:

1/2 cup watermelon puree, strained to remove seeds
1/4 cup lemon juice
3 Tbsp simple syrup*3/4 cup cold water

Instructions:

Blend watermelon chunks in a blender to puree, and strain to remove seeds.
Add lemon juice, simple syrup, and water.
Stir to combine.
Enjoy.
*Simple Syrup - combine equal parts sugar and water, heat until dissolved and well combined.
Store remainder in the refrigerator for up to a month.

Vegetable Pancakes

Ingredients:

2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 teaspoons vegetable oil
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 pinch red pepper flakes
2 eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1/2 cup Ice water1-1/2 cups mixed vegetables
2 green onions, cut into 1-inch pieces
2 teaspoons vegetable oil

Instructions:

In a small bowl, stir together all ingredients for dipping sauce.
Set aside.
In a medium bowl, whisk eggs and salt until frothy.
Add flour and water.
Stir to make a thick batter, then gently stir in vegetables and green onions.
In a small skillet, heat half the oil over medium heat.
Spoon in half the batter to make a pancake.
Cook until crisp and golden, 4 to 5 minutes per side.
Repeat with remaining oil and batter.
Cut pancake into quarters and serve with dipping sauce.
vegetable pancake
Pancakes:
Dipping Sauce:

Youtube Tutorial

Turkey Zucchini Boats

Ingredients:

1 pound lean ground turkey
1/2 medium onion
2 medium zucchini1-1/2 cup marinara sauce
2 Tbsp parmesan
2 Tbsp mozzarella

Instructions:

Preheat oven to 400 degrees.
In a large non-stick skillet over medium-high heat, add onion and turkey.
Season with salt and pepper.
Cook for 10 minutes, breaking apart as it cooks.
Add marinara sauce and cook for 2-3 minutes.
Cut the zucchini lengthwise.
Use a spoon to scoop the seeds and center out of each zucchini half, leaving about a 1/4-inch thick zucchini boat.
Place the zucchini in a 9 x 13 baking dish.
Spoon the turkey mixture into the 4 zucchini boats.
Sprinkle cheese on each boat.
Cover dish with foil and bake for 20-30 minutes.

Tuna Apple Salad

Ingredients:

12 ounces Tuna canned water packed, drained
2 tablespoons Onion, finely chopped
1 Apple, cored and chopped
1/4 cup Celery chopped
3 tablespoons salad dressing of your choice

Instructions:

In a small bowl, stir together tuna, onion, apple, celery, and 2 tablespoons of dressing.
Serve on whole wheat bread, in a whole wheat pita, or with mixed salad greens.
Tuna is a great source of protein, omega-3 fatty acids, and many other nutrients important for heart, brain, muscle, skin, & immune health!

Carrots

Carrots are great sources of: Beta carotene is converted to Vitamin A which keeps our eyes working, our immune system strong, and our cells growing.Antioxidants help protect our cells from damage due to normal body functions and environmental factors.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Vitamin K helps our bodies heal quickly.Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.

Instructions:

How to StoreCarrots can be stored for several weeks.
Store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel.
Keep them away from apples, pears, potatoes, and other fruits and vegetables.
Don't store on the counter at room temperature.

Cantaloupe

Cantaloupes are Great Sources of: Vitamin C & Beta Carotene keep our immune systems strong and help our bodies heal quickly.Fiber & Water help with healthy digestion, and keep us feeling full and hydrated. Fiber is good for our hearts, too!Folate, or folic acid, helps our tissues grow and our cells work.Potassium, a type of electrolyte, helps build muscle and keeps our heart healthy.

Instructions:

Ready to eat when color is light yellow-orange with little to no green.
Ripe cantaloupe should smell sweet and a little musky.
To eat, cut in half length-wise.
Scoop and discard seeds.
Remove rind with knife and cut in medium-small chunks.
Best served chilled.

Cabbage

Cabbage is a great source of : Vitamin C helps keep our immune system strong. Vitamin K helps our bodies heal quickly.

Instructions:

How to store: Keep cabbage in refrigerator drawer.
Store covered or wrapped in plastic wrap, especially after cutting.
Can be kept for several weeks or until it begins to turn brown and mushy.
How to use: Can be eaten raw.
Use in salads or cole slaw.
Remove the outer leaves and rinse head of cabbage before cutting.
Cabbage can be cooked many ways.
If it becomes wilted, it may be freshened by soaking in cold water before cooking.
Saute in a skillet, roast in the oven, or add to soups, stews, or stir-fry.

Butternut Squash

This winter squash is a great source of fiber, vitamins, minerals, and antioxidants.

Instructions:

How to Roast:Slice the squash in half and scoop out the seeds.
Peel the skin or leave it on and scoop out flesh after baking.
Cut the squash into cubes of roughly the same size, then toss with olive oil, salt and any other seasoning you'd like to add.
Arrange on a lined oven tray in a single layer, then roast at 400 degrees for 40 minutes, giving cubes a stir halfway through.
Butternut squash can be used in a variety of dishes.
It is often roasted, baked, or pureed for soups, sauces, and casseroles.
Can be used in salads, pasta dishes, breads, and desserts.