Recipes

• 1 baguette or crusty French bread loaf (about 1 lb)
• 2 cups peaches, fresh, canned, or frozen
• 5 eggs
• ¾ cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 4 cups milk
• 2 teaspoons vanilla
• Butter or nonstick cooking spray, for greasing the baking dish

• Preheat the oven to 350°F.
• Lightly grease a 13 × 9-inch glass baking dish with butter or nonstick cooking spray.
• Cut the bread into 1-inch cubes. Spread the bread evenly in the baking dish.
• Add the peaches and gently toss to combine.
• In a large bowl, whisk together the eggs, brown sugar, flour, and cinnamon.
• Whisk in the milk and vanilla.
• Pour the mixture evenly over the bread and peaches.
• Gently press the bread down with a spatula to help it absorb the liquid.
• Let stand for about 10 minutes, or until the bread is soaked through.
• Bake for about 55 minutes, or until puffed and golden and a knife inserted into the center comes out clean.
• Allow to cool slightly and serve warm.

Nutrition Highlight:

• Peaches provide vitamins, minerals, and fiber, while eggs and milk provide protein and calcium. Using whole-grain bread can add more fiber to the recipe.

Make It Your Own:

• Use fresh, frozen, or canned peaches, or substitute other fruit such as apples, pears, or berries. Day-old bread works especially well and can help reduce food waste. For an extra treat, top with a small scoop of vanilla ice cream.

Storage:

• Refrigerate leftovers in a covered container for 3–4 days. Reheat until heated through.

• 1 banana, peeled
• 1 cup fresh orange juice
• ½ cup frozen mango
• 1 carrot, chopped

• Add the banana, orange juice, mango, and carrot to a blender.
• Blend until smooth.
• Serve immediately.

Nutrition Highlight:

• Oranges provide vitamin C, while carrots and mango are rich in carotenoids that the body can use to make vitamin A. Banana adds potassium and fiber.

Make It Your Own:

• Use whatever fruits and vegetables you have available. Fresh or frozen fruit can be used, and canned fruit can be substituted when appropriate. Add a little water or extra juice if needed to reach your preferred consistency.

Storage:

• For the best taste and texture, serve immediately. Refrigerate leftovers in a covered container and use within 1 day. Stir or shake well before serving.

• 2 eggs
• 2 cups okra, thinly sliced (about ½ lb)
• ¼ cup green onion, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ cup cornstarch
• ⅛ teaspoon chili powder, optional
• 4 teaspoon canola oil

• In a mixing bowl, beat the eggs.
• Add the okra, green onion, garlic powder, black pepper, salt, chili powder, if using, and cornstarch. Gently stir until well combined.
• Heat the canola oil in a 12-inch skillet over medium heat.
• Scoop about 3 tablespoons of the okra mixture into the skillet and gently form it into a small patty.
• Add 2–3 more patties to the skillet, leaving space between them so the sides do not touch.
• Cook for 3–4 minutes on each side, or until golden brown and cooked through.
• Remove the patties from the skillet and place them on a paper towel-lined plate to drain.
• Repeat with the remaining mixture, adding more oil to the skillet as needed.
• Serve warm.

Nutrition Highlight:

• Okra provides fiber, vitamin C, vitamin K, and other beneficial plant compounds. Eggs add protein and nutrients such as choline and vitamin B12.

Make It Your Own:

• Use whatever vegetables you have available. Try adding finely chopped bell peppers, onions, corn, or other vegetables. Adjust the seasonings to your taste, and use fresh or frozen okra when available.

Storage:

• Refrigerate leftovers in a covered container for 3–4 days. Reheat in a skillet, air fryer, or microwave until heated through.

• 1 cup old-fashioned oats
• 2 tablespoons honey
• ⅔ cup creamy peanut butter
• ½ cup semi-sweet chocolate chips
• ½ cup ground flaxseed, optional

• Add the oats, honey, peanut butter, chocolate chips, and ground flaxseed to a large bowl.
• Stir until all ingredients are well combined.
• Chill the mixture in the refrigerator for 30 minutes.
• Roll the mixture into bite-sized balls.
• Store in the refrigerator until ready to eat.

Nutrition Highlight:

• Oats provide whole grains and fiber, while peanut butter and flaxseed provide protein, healthy fats, and additional fiber. Flaxseed also provides omega-3 fatty acids.

Make It Your Own:

• If you don’t have ground flaxseed, simply leave it out. Try sunflower seed butter or another nut or seed butter in place of peanut butter. Raisins, dried cranberries, chopped dates, or other dried fruit can be used instead of or in addition to chocolate chips.

Storage:

• Store in an airtight container in the refrigerator for up to 1 week.