Ingredients:
Caramel Apple Dip

• 1 cup pitted dates
• 1-2 cups warm water
• 1/2 tsp pure vanilla extract, optional

 

1. Soak dates in warm water for about 15 minutes to soften. 
2. Add dates, water and vanilla to blender or food processor and blend until smooth.
3. Add more water for desired consistency.

Apple Nachos

• apples – Use your favorite type of apple. 
• fresh squeezed lemon juice

Toppings:

• unsweetened coconut
• raisins
• cranberries
• chocolate/cacao chips
• chopped walnuts or almonds
• cinnamon

 

1. Core apple and cut into thin slices. Add a touch of fresh squeeze lemon on apple slices to prevent browning.
2. Arrange apples on plate.
3. Drizzle on caramel dip.
4. Add your favorite toppings.

* Store any remaining caramel dip in a glass jar in the refrigerator.  

Check out a video demonstration of the Caramel Apple Nachos here: youtu.be/wigCq9ERY3Y


Check out recommended product links here:
Apple Corer 
​Vita Mix
​Food Processor

Disclosure: This page contains Amazon Affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide me with fees from qualified purchases linking to Amazon.com and affiliated sites.

Ingredients:
• 1-1/2 cup rolled oats
• 1 cup peanut butter or almond butter
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened shredded coconut
• 2 tbsp. ground flaxseed
• 1/2 cup mini chocolate chips
• 1/2 cup raisins

Extra add in ideas: chopped nuts, cranberries, sunflower seeds, chia seeds, cacao powder, protein powder
 
Directions: 
1. In a large bowl, add all of the ingredients and stir until evenly combined. The mixture should be a little sticky. 
2. Scoop a tablespoon of the mixture and roll into firmly packed balls or use a silicone bar mold (see photo below). Refrigerate until firm.

3. Store in an airtight container and keep refrigerated for up to a week. 

Ingredients:
Salad

• 1 cup kale, torn into small pieces
• 1 cup spinach
• 1 cup Romaine lettuce, chopped
• ½ cup raw beets, shredded
• ½ celery, sliced
• ½ cup carrots, shredded
• 2 tbsp. Hemp seeds
  
•  1/2 cup cannellini beans, kidney beans or garbanzo beans
• 1 cup cooked quinoa

Add favorite salad items to large bowl.  Toss with lemon tahini dressing.

Click below for my guide on how to build a perfect SALAD!

Ingredients:

• 2 cup rolled oats 
• 1/2 cup raisins or dried cranberries
• 1 cup pumpkin puree
• ¼ cup ground flax seeds
•  ¼ cup pumpkin seeds
• 1/2 cup maple syrup or raw honey
• 1 cup peanut butter (or any nut butter)
•  ½ tsp pumpkin pie spice
• 1/2 cup chocolate chips

Directions:

1. In a large bowl, add all of the ingredients and stir until evenly combined. The mixture should be a little sticky.  *Can also blend all together in a food processor.
2. Scoop a tablespoon of the mixture and roll into firmly packed balls.  
3. Store bites in an airtight container and keep refrigerated for up to a week.

For more healthy snack ideas, check out our Smart Snacking Guide

I love a great salad especially with seasonal favorites like peaches and tomatoes! This one is loaded with garden greens, summer produce and topped with a delicious lemon-basil vinaigrette. Add some quinoa and extra protein options to make it a full meal!

Ingredients:

• 2 cups spinach
• 2 cups  kale (I prefer Lacinato/dinosaur kale), thinly sliced
• 1 cup purple cabbage, shredded
• ½ cup cucumber, peeled, seeded and chopped
• 1 peach, pitted and sliced
• 1 tomato, wedge cut tomatoes
• ½ cup walnuts or sunflower seeds
• Optional protein: quinoa

 
Lemon-Basil Vinaigrette

• Large handful of basil, about 2 cups
• Juice of 1 lemon, about ¼ cup
• 1 tbsp. red wine vinegar
• 1 tbsp. honey or maple syrup (optional sweetness)
• 1/3-1/2 cup extra-virgin olive oil
• 1 tsp salt

Directions:

1. Add greens to a large bowl. 
2. Add peaches, cucumbers, purple cabbage and tomatoes
3. Top with nuts or seeds
4. Add any extra protein options, if desired.
5. Add vinaigrette ingredients to a blender and blend until smooth.  Taste and adjust seasonings to your preference.
6. Pour vinaigrette onto salad and toss well.

Ingredients:

• 2 cups cooked quinoa
• 1 cup sliced cucumber
• 1 cup thinly sliced celery
• 1 cup fresh apricots, cut into wedges
• 1 yellow bell pepper, cut into thin strips
• 1 cup slivered almonds
• 1 avocado cut into large chunks
• chopped parsley

Lemon Dijon Vinaigrette Dressing

• ¼ cup lemon juice (1 lemon) and zest
• 1/3 cup olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper

1. Whisk all ingredients together.

 

Directions:

1. In a large bowl, top quinoa with cucumbers, celery, apricots, bell peppers and avocados.
2. Sprinkle on parsley and almonds.
3. Toss with dressing.

We love apricot season! There are so many ways to enjoy eating apricots.  I usually stock up on them, wash, pit and store them in the freezer to use in smoothies. Apricots are delicious right off the tree, but my son and I have some fun and delicious ideas of how we will enjoy all of our apricots!  ​ Try our delicious and nutritious  Apricot-Lemonade which is refreshing summer drink and a great way to use all those apricots!

Apricot-Lemonade ​
 
Ingredients: ​

• 5-6 fresh apricots, cut in 1/2, remove pit
• 1 handful of mint
• 4-5 dates, pit removed
• Juice of 1 lemon
• 1-2 cups of water
• Ice

Directions:

1. In a Vita Mix or blender, combine the apricots, dates, mint, lemon, water and ice. Blend until smooth.
2. Add extra water until you reach a desire taste, sweetness and thickness.

 

​Directions:

1. Add all ingredients (except tortilla strips) to a large bowl. 
2. Toss with Cilantro-Lime Vinaigrette, recipe below.
3. Top with tortilla strips.

​Cilantro-Lime Vinaigrette

• ¼ cup lime juice and zest
• ¼ cup rice vinegar
• 1 garlic clove
• 1 handful cilantro
• 1 tbsp honey
• ¾ cup olive oil
• ½ tsp salt

 Directions:

1. Add all ingredients to a blender, and blend until smooth.
2. Pour onto salad and toss all together.
3. Top with tortilla strips

 

Fresh fruit always make the perfect addition to a summer celebration.  These firecracker fruit sticks are fun to make with the kids for the 4th of July.  I have some sweet memories of making them with my son when he was younger in the photos below.  The nondairy coconut cashew cream dip makes a delicious dip with any type of fruit! 

Ingredients:

• 1 cup raw, unsalted cashews
• 2 tbsp coconut milk beverage
• 1 tbsp maple syrup
• ¾ cup plain coconut milk yogurt
• 1 tsp of cardamom
• Dash of cinnamon
• Shredded coconut for garnish on top

Firecracker Fruit Sticks:

• Wooden skewers
• Blueberries
• Strawberries
• Watermelon – Cut into stars with a star cookie cutter

Add fruit to skewers with watermelon star on top. 

Directions:

1. Add cashews to a heatproof bowl and cover with hot water by 2 inches. Soak for 10-20 minutes.
2. Drain the cashews then add to blender with coconut milk and blend for a minute or so on high speed.  You may need to add a touch more liquid if it is not blending well.
3. Next, add the maple syrup and yogurt and blend again for a few seconds. 
4. Add the spices last and blend well. 
5.  Pour into a small bowl, then garnish with shredded coconut.  Serve with fruit.​

Pasta salads are easy to make, very versatile (just add your favorite veggies and dressing), kid-friendly, nutrient dense (loaded with veggies) and make a great on the go picnic salad or side dish.  I love this fresh Spring vegetable inspired pasta salad with some of my favorites all tossed in a simple lemon dressing.  

Ingredients:

• 1 cup carrots, peeled and thinly sliced 
• 1 bunch of radishes, thinly sliced
• 1 bunch of greens onions, chopped
• 1 cup snap peas, thinly sliced
• 1 cup tomatoes, sliced in half
• handful of fresh herbs: thyme, basil, parsley
• ​2 cups cooked pasta of choice (I like Cavatappi for this recipe)

For the dressing:

• Juice and zest of 1 lemon (about ¼ cup) - don't skip the zest for that extra lemony flavor!
• 1/3 cup olive oil
• 1 tsp salt
• fresh ground pepper

Directions:

1. Cook pasta according to directions. Add to a large bowl, then cool and set aside.
2. Add vegetables and herbs to the pasta.
3. Add the dressing ingredients to a bowl and whisk to combine.  Pour over pasta salad and toss well.

I have an abundant harvest of kale and Swiss chard in my garden, so I always try to find different ways to prepare it. I love sautéing chard and making kale chips, but sometimes, it's just easiest to include these greens in a daily salad. What makes a good kale and chard salad? Thinly slicing the greens and massaging the dressing into the greens first! This lemon and apple cider vinegar dressing also makes this salad extra flavorful! In addition, another favorite salad ingredient is apples! Don't leave out the apples in this one!  

Ingredients:

• 1 large bunch kale, any variety (Lacinato, Red Russian or curly)
• 1 large bunch of Swiss chard
• 1 apple, cored and sliced
• 1 cup sliced radishes
• 1 avocado, sliced
• 2 stalks celery, thinly sliced
• ½ cup cranberries
• 2 tbsp sunflower seeds or any nuts or seeds of choice

Directions:

1. Whisk together vinaigrette ingredients.
2. Stack the leaves of the kale and chard. Then roll them up and cut into thin strips.  Add to a bowl and drizzle on a little of the vinaigrette to help soften up the greens. Toss well until the greens are well coated.
3. Add other salad ingredients to the greens.
4. Pour on extra dressing and toss to combine.

Lemon Apple-Cider Vinaigrette
Yield: Approximately ¾ cup dressing
Ingredients:

• Juice of 1 lemon (about ¼ cup) and zest
• ½ cup avocado or olive oil
• 1 tbsp maple syrup
• 2 tbsp apple-cider vinegar
• 1 tbsp Dijon mustard
• ½ tsp salt

 
Directions:

1. Add lemon zest, juice, maple syrup, vinegar, Dijon, salt and avocado or olive oil to jar.  Tighten lid on jar and shake well. Can also whisk ingredients in a bowl. Store in the refrigerator.

Buddha bowls, also known as, Wellness Bowls, Power Bowls, Macro Bowls or Grain Bowls, are a nutrient dense, colorful and flavorful combination of food served in a large bowl (like Buddha's belly).  These bowls are designed as a great way to get all your nutrients, such as, carbs, protein, fat, vitamins and minerals. Buddha bowls are also great to meal prep in advance for quick, easy meals.  No matter what you call them, the following is a guideline to building your own.  Add an item from each category and drizzle on your favorite dressing or sauce.
​

1. Grain:  rice, quinoa, farro, millet, couscous or pasta 
2. Protein: beans, peas, lentils, tofu 
3. Vegetables: use fresh and/or cooked vegetables  (make it colorful: eat the rainbow!)
4. Seeds and/or nuts: sesame seeds, sunflower seeds, walnuts, almonds, cashews
5. Herbs: any variety of fresh herbs
6. Dressing or sauce: this is the key to tie the whole dish together!

Below is my recipe for a Spring Buddha Bowl with Lemon Tahini Dressing. I love adding roasted and raw vegetables. The lemon tahini dressing is a delicious addition to tie it all together. I hope you enjoy this one and also trying your own creations.

​Ingredients:

• 1 bunch of asparagus, cut into 1/2 “pieces
• 2 carrots, peel and cut into 1” rounds
• 2 cups spinach
• 1 cup, cherry or grape tomatoes, sliced in half
• 1 cup farro, cooked (can also use quinoa)
• 1, 15 oz can of garbanzo beans, rinsed and drained
• ¼ cup raw sunflower seeds
• 1 avocado
• 2  tbsp olive oil
• salt and pepper
• fresh herbs (mint, parsley, dill, basil)
• 1 lemon
• ½ cup tahini
• 1 clove garlic

1. Add carrots, asparagus and garbanzo beans to a large baking sheet. Toss with 1 tbsp olive oil and season with salt and pepper. Roast in oven at 350 degrees for 20 minutes until tender.

To assemble your bowl:

1. Add a scoop of cooked farro to a serving bowl
2. Next add fresh spinach and tomatoes
3. Add the roasted vegetables and garbanzo beans
4. Sprinkle on fresh herbs (mint, dill, parsley)
5. Drizzle on Lemon tahini dressing (recipe below)
6. Top with sunflower seeds and avocado slices

Lemon Tahini Dressing

• juice of 1 lemon, about ¼ cup
• 1/2 cup tahini
• 1 garlic clove, minced
• ½ tsp salt
• ground black pepper
• ¼ - ½ cup water (as needed to thin)
• Combine all dressing ingredients together in a large bowl. Whisk until smooth

For more meal prep tips and ideas, check out my post here:  Meal Planning Tips

Give your avocado toast a Halloween twist with these Guaca-monsters! Gather some different veggie parts and let your kids create their own monsters! These would make a perfect pre-Trick or Treat snack!​

Ingredients:
For the guacamole:

• 4 ripe avocados
• Juice of 2 limes
• 1 garlic clove, minced
• 1 tsp salt
• ¼ red onion, finely chopped
• 1 handful of chopped cilantro
• Small jalapeno, minced (optional)

 
For the Monsters (the options are endless):

• shredded carrots or carrots cut into coins
• lettuce or cilantro 
• blue corn chips 
• cucumbers
• black olives 
• beans 
• red peppers 
• small cherry red tomatoes

Directions:

1. Cut avocado in ½, remove pit and scoop into a large bowl, mash avocados with a fork until smooth. 
2. Add lime juice, onions, garlic and salt. Mix in cilantro and peppers if using.
3. Toast bread and spread avocado mixture evenly onto bread or cracker of choice
4. Get creative to build your guaca-monster

​Ingredients:

• 1 cup cauliflower, florets
• 1 cup broccoli, florets
• 1 cup yellow bell pepper, diced
• 1 cup cherry or grape tomatoes, sliced in half
• black olives
• pumpkin seeds
• Fresh herbs
• 2 cups cooked pasta of choice (look for pumpkin shaped pasta like zucchette)       

 
Dressing:

• ¼ cup balsamic vinegar
• ½ cup olive oil
• fresh basil or other garden herbs (can also use dried herbs)
• 1 clove garlic, minced
• salt and pepper

 

1. Cook pasta according to package directions. Drain and add to a large bowl to cool. 
2. Add cauliflower, broccoli, bell pepper, tomatoes and olives to the bowl of pasta
3. Add all dressing ingredients into a mason jar and shake. Pour vinaigrette over salad and toss.
4. Top with pumpkin seeds and fresh herbs.

 
 
 

Don't miss out on the most important meal of the day! Make breakfast (or snack time) fun for kids with apple donuts and banana sushi.  Kids can get creative and add their favorite toppings. The options are endless! Read more about why breakfast is the most important meal of the day here:  A Healthy Start with Breakfast

Apple Donuts

1. 2 apples, any variety
2. Wash apples, then core and cut into rings about ¼ inch thick. I love this apple corer: apple corer
3. Spread peanut butter or nut-free butter, such as Sunflower seed butter, on apple*
4. Add favorite toppings (see list below)

Banana Sushi

1. 2 bananas
2. Peel banana and spread peanut butter on top
3. Add favorite toppings (see list below)
4. Cut into 1” pieces like “sushi”

Topping suggestions:

• granola
• unsweetened coconut
• raisins
• cranberries
• mini chocolate chips 
• ground flax seeds, chia seeds or hemp seeds
• cinnamon
• chopped nuts or sunflower seeds​
• fresh fruit: strawberries, blueberries, raspberries

*Instead of peanut butter for the spread: use yogurt.