Recipes

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Okra Omelette

Ingredients:

2 eggs
2 cups okra, thinly sliced (about
1/2 pound)
1/4 cup green onion, finely chopped
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1/4 cup cornstarch
⅛ tsp chili powder, optional
4 tsp canola oil

Instructions:

In a mixing bowl, beat the eggs.
Add okra, garlic powder, black pepper, salt, chili powder (if using), and cornstarch.
Gently stir until well combined.
Heat oil in a 12-inch skillet.
Put about 3 tbsp okra mixture and form into a patty in the pan.
Add 2 or 3 more patties, taking care not to let the sides touch.
Cook 3-4 minutes on each side.
Remove from pan and drain on paper towel.
Repeat with remaining batter.
Enjoy as a vegetable side dish or with rice and soy sauce.

Oat Energy Bites

Ingredients:

1 cup old fashioned oats
2 tablespoons honey
2/3 cup creamy peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup ground flax seeds

Instructions:

Mix all ingredients in a large bowl.
Stir to combine.
Chill for 30 minutes.
Roll into bite sized balls.
Store in the refrigerator for up to one week.

Youtube Tutorial

Moroccan Carrot Salad

Ingredients:

6 carrots, medium
1/2 onion, small
1 lemon, large
3 tablespoons canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup raisins, dark or golden

Instructions:

Rinse and peel carrots and onions.
Shred carrots with a grater.
Grate or fine dice onion.
In a medium bowl, combine carrots and onions.
Rinse lemon, and cut in half.
Squeeze juice into small bowl.
Discard seeds.
Combine oil, curry powder, salt, pepper, and lemon juice.
Mix well, and let sit for 5 minutes.
Pour liquid mixture over carrots and onions.
Stir in raisins.
Mix well.
Let sit for 15-20 minutes after mixing.
Enjoy.

Youtube Tutorial

Melon Cooler

Ingredients:

2 cups melon of choice, choppedcanteloupe, honeydew, or watermelon
2 cups cold waterice, optional - creates a slushy consistency

Instructions:

Place all ingredients in a blender container.
Blend until smooth (or slushy if using ice) Enjoy

Youtube Tutorial

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy.Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too.Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serraded knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of:

Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!
B Vitamins help our cells grow and stay healthy.
Vitamin C keeps our immune system strong and helps our bodies heal quickly.
Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

Stone Fruit

Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and 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.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy. Stone fruits are great sources of:

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven): Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
Bake: Place halves cut-side down on a baking sheet.
Roast in a 400°F oven for about 30-45 minutes until tender.
Check: A fork should slide in easily-but don't overcook or it gets soggy.
Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.