Starting with a blueberry-rich, partially whole wheat blueberry oatmeal muffin recipe, I made a slightly healthier version with coconut palm sugar, macadamia nut oil, and white whole wheat flour.
Pizza dough can be made in a food processor more quickly and easily than by hand or with a stand mixer. This recipe uses white and white whole wheat flour in a 50-50 mixture, along with extra virgin olive oil, water, and salt.
Saffron flavors the rice and gives it a beautiful yellow color that goes nicely with the yellow-orange mangos, while the macadamia nuts add richness and a little texture.
Copper River sockeye salmon marinated in a garlic, ginger, gluten-free tamari and rum or bourbon marinade. Instructions for grilling and how to tell if your salmon is perfectly done.
A purple smoothie using Townsend Farms Organic Antioxidant Blend, soy or other milk, strawberries, and a little watermelon. Contains pomegranate arils and dark sweet cherries blended with other fruits.
This hummus recipe is at least a little different from the many others out there, using fresh homemade chickpeas and whole sesame seeds blended with lemon juice and a few other ingredients to make a tahini sauce to blend with the chickpeas.
Fresh, tropical, and way lighter than a pina colada, this pineapple coconut water smoothie has lots of potassium and is perfect for recharging after a workout. Try it in its simplest, lightest version or add a little coconut milk or young coconut meat for added creaminess.
Some teen and young adult friendly vegetarian dinners I’ve made this week. Lagana, hummus, pita pocket sandwiches with baked falafel and tahini lemon sauce.