September 7

Watermelon and Apple Donuts

Makes 1 dozen

INGREDIENTS

1 small watermelon, cut into 1½” slices, apples

1 -14 oz. can of coconut cream, chilled overnight (use thick cream only)

1 teaspoon vanilla extract

sprinkles or chopped or small fresh fruits, your choice

Round biscuit cutter (mine is 2⅝”)

mini circle cutter

INSTRUCTIONS

• Using a biscuit cutter, make circles out of the watermelon and apple slices. Using the small circle, make holes in the middle of each “donut”. Place the chilled coconut cream into a bowl, separating the solid cream from the liquid. Discard the liquid.
• On medium speed, use an electric mixer for a couple of minutes until fluffy. Add vanilla extract and whip up another couple of seconds.
• Spoon the coconut cream onto the tops of the donuts. If you have extra coconut cream leftover, store in an airtight container in your refrigerator for up to 1
• Garnish with sprinkles or whatever toppings you’d like

Green Galaxy Dip

Makes 1 cup / Vegetarian / Naturally Gluten Free

Ingredients

1 avocado, peeled and pitted

1/4 cup whipped cream cheese

1 tablespoon lemon juice

1 tablespoon honey

Instructions

• Place all of the ingredients in a bowl or zip close plastic bag and mash together.

Serve with Star Dust Pita Chips, cut up veggies, fruits, crackers or pretzels.

Stardust Pita Chips

Makes approximately 20-30 chips

Dairy Free/ Vegan

Ingredients

3 large whole wheat pitas or flat breads

1 tablespoon olive oil

Sea Salt and pepper, to taste

Instructions

Preheat oven to 400°F. Line a cookie sheet with foil and set aside until ready to use.

• Cut breads into desired shapes using a pizza wheel, cookie cutters, or scissors.
• Brush with olive oil, sprinkle with sea salt and pepper.

Bake on prepared sheet pan 5-7 minutes. Remove from oven and dust with edible glitter

September 14

Italian Pesto Dip

Ingredients

2 cups basil

1 clove garlic, cracked away from skin

1/4 cup pine nuts

1 cup grated Parmigiano cheese

1/4-1/3 cup extra virgin olive oil (EVOO)

1 cup Greek-style yogurt

Salt and coarse black pepper

Instructions

• In a food processor, add the basil, garlic, pine nuts and Parmigiano Reggiano cheese.
• Process the ingredients and add in the EVOO in a slow and steady stream.
• Remove the pesto to a large serving bowl and stir in the yogurt. Season with salt and pepper, to taste.
• Serve with fresh veggies

Black Rice Bowls

Serves 4-5

3 cups cooked organic black rice AKA forbidden rice

1 pound sweet potatoes, peeled and thinly sliced 1/4″ thick*

3 tablespoons  olive oil

1 teaspoon cumin powder

1/2 teaspoon sea salt

pinch of red pepper flakes

Steamed peas, green bean asparagus spinach, corn, cherry tomatoes, etc.

Optional: Fresh cilantro, garnish

Tahini Lemon Dressing

1/2 cup  tahini

½ teaspoon garlic powder

4 tablespoons fresh lemon juice

1/4 cup water

Sweet Potatoes: Preheat the oven to 400ºF. Toss the thinly sliced sweet potatoes with the olive oil and remaining ingredients. Place in a single layer on a baking pan and roast for 20 minutes or until tender and lightly browned. Tossing once or twice while they are cooking. Dressing: Combine all ingredients in a jar with a lid and shake well to emulsify or alternately combine in a blender or  food processor.

Ingredients

1/2 cup sushi rice

1-1/2 cups coconut milk

2 tablespoons white sugar

Instructions

To a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, cover and simmer on the lowest heat for 18 to 20 minutes or until tender. Let cool.

Spray hands with cooking spray or dampen with water to keep rice from sticking and form cooled rice into small balls. Top with your favorite fresh fruit, sliced or whole depending on the fruit and garnish with a sprig of mint.

September 21

Burrito Bowls

Ingredients

1 rotisserie chicken, shredded

15 -ounce can black beans, rinsed and drained

1½ cups corn

2-3 cups cooked rice

Shredded cheese

Salsa

1 avocado, diced or

Corn chips

Sour cream or crema

Instructions

Using rice as a base, fill bowls with rice and top with black beans, corn, cheese, avocado,

Homemade 5 Ingredient Granola

Makes 8 cups

Ingredients

• 6 cups rolled oats
• 1/4 cup brown sugar
• 1/2 cup coconut oil
• 1/3 cup honey
• 2 teaspoons vanilla

Optional:

• 1 cup wide cut coconut
• 1/3 cup sesame seeds
• 1/4 cup sunflower seeds
• 1/2 cup raisins or cranberries
• 1/2 cup dried mango
• 1 cup chopped nuts

Instructions

1. Mix rolled oats and brown sugar together. In a separate bowl, whisk together the oil, honey and vanilla.
2. Pour over dry mixture and stir to coat thoroughly. Add optional chopped nuts, and desired seeds at this point.
3. Bake for 30 minutes. Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
4. Add optional dried fruit and coconut after baking.

Cool on baking sheet 10-15 minutes and break any large pieces.

Fancy Fruit K-Bobs

Ingredients

Fresh fruits of choice such as strawberries, grapes, melon

Method

Place fresh fruits onto 6-8 inch wooden skewers.

Chocolate Coconut Dip

• Melt 3 parts chocolate chips to 1 -part coconut oil and heat in microwave at 30 second intervals stirring each time until completely melted; don’t over heat!
• Store in fridge or room temperature up to 1 month.
• Use on fruits and frozen desserts; makes a hard shell on contact with anything frozen!

September 28

Farm Fresh Fiesta Salsa

Ingredients
2 ears fresh, sweet corn, cut off the cob
¼ medium red onion, diced
1- pint cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and chopped in chunks
1/4 bunch fresh cilantro, leaves chopped
1 lemon, juiced
1 lime, juiced
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
Instructions
Combine all ingredients in a large mixing bowl, tossing to coat. Store covered in fridge for up to two days.

Serve with fresh homemade tortilla chips.

Spinach Hummus Pinwheel Wraps

Ingredients

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 (15-ounce) can cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain or homemade corn tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Instructions

1. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth.
2. Spread about 2 tablespoons hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper.
3. Carefully cut into 3/4-inch pinwheels.

Strawberry Chocolate Overnight Oatmeal

Serves 1

1/3 cup oatmeal

1/3 cup unsweetened coconut milk

1/2 cup Greek yogurt

1 tablespoon cocoa powder

1/2 tablespoon chia seeds

1 teaspoon agave nectar (more if necessary)

3 large strawberries, sliced

Instructions

• Mix together all the ingredients, except for strawberries.
• Place one third of the oatmeal mixture into a jar or other airtight container, top with half of the strawberry slices. Add another layer of the oatmeal mixture, then top with the remaining strawberry slices. Top with the rest of the oatmeal mixture.
• Refrigerate overnight — your oatmeal will be ready to enjoy the next morning!

Cheese Stuffed Rosemary Pretzel Bites

Ingredients

• 2 cups warm water, 100-110°F
• 1 tablespoon light brown sugar
• 1 teaspoon active dry yeast
• 5 to 6 cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 2 teaspoons canola oil
• 1/3 cup baking soda
• 8 mozzarella cheese sticks
• 1 egg + 1 tablespoon water
• 1 tablespoon coarse Kosher Salt or Pretzel Salt
• 1 tablespoon chopped fresh rosemary
• cooking oil spray
• marinara for dipping

Instructions

To make the dough:

1. In a stand mixer with a dough hook, combine warm water and sugar together and stir to dissolve the sugar. Sprinkle the yeast in and let sit for 10 minutes. The yeast should be slightly foamy.
2. Add 1 cup of flour to the yeast mixture and mix on low to combine. Once combined, add 4 cups of flour and salt. Mix on medium-low until the dough begins to pull away from the sides of the bowl. Add 1/2 cup of flour, and knead on low for a minute more. Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined. Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Pour oil into a large boil and coat the sides. Place the dough into the bowl, turning it over a few times to coat the dough with oil. Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size. Or let rise in the refrigerator covered with a towel for 12 hours or overnight.
4. While the dough is rising, slice the cheese into 1/2 inch bite sized portions. Combine the rosemary and salt in a bowl. Set aside until needed.
5. Punch down the dough to remove bubbles and transfer the dough to a lightly floured surface. Divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into 2-inch pieces (you will have 6 or 7 pieces per rope), and transfer to wax paper–lined baking sheets, plates, or counter top.
6. Heat oven to 450°F with racks in upper and lower third. Prep two baking sheets with cooking spray. In a 4- to 5-quart saucepan, bring water and baking soda to a boil. Add 12 pretzel bites and cook for 1 minute, then transfer with a slotted spoon to baking sheets. Repeat with the remaining dough.
7. Place a piece of cheese in the center of a piece of dough and form the dough around it. Return it to the baking sheet. Repeat with the remaining pieces of dough. In a small bowl, combine egg and water and beat to combine. Once all pieces of dough are stuffed, lightly brush the dough pieces with egg wash. Sprinkle with the rosemary and salt.
8. Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep brown, about 15 minutes. Once finished, transfer pretzel bites to wire racks to cool.
9. Pretzel bites are best served right away. Serve with marinara sauce for dipping. They can be made 1 day ahead and kept in a re sealable plastic bag or frozen 1 month. Thaw, and rewarm, if desired, in a 350°F oven for about 5 minutes.

Notes

Fontina, Gruyere, or Gouda cheese can be substituted.

Watermelon and Apple Donuts

Makes 1 dozen

INGREDIENTS

1 small watermelon, cut into 1½” slices, apples

1 -14 oz. can of coconut cream, chilled overnight (use thick cream only)

1 teaspoon vanilla extract

sprinkles or chopped or small fresh fruits, your choice

Round biscuit cutter (mine is 2⅝”)

mini circle cutter

INSTRUCTIONS

• Using a biscuit cutter, make circles out of the watermelon and apple slices. Using the small circle, make holes in the middle of each “donut”. Place the chilled coconut cream into a bowl, separating the solid cream from the liquid. Discard the liquid.
• On medium speed, use an electric mixer for a couple of minutes until fluffy. Add vanilla extract and whip up another couple of seconds.
• Spoon the coconut cream onto the tops of the donuts. If you have extra coconut cream leftover, store in an airtight container in your refrigerator for up to 1
• Garnish with sprinkles or whatever toppings you’d like

Italian Pesto Dip

Ingredients

2 cups basil

1 clove garlic, cracked away from skin

1/4 cup pine nuts

1 cup grated Parmigiano cheese

1/4-1/3 cup extra virgin olive oil (EVOO)

1 cup Greek-style yogurt

Salt and coarse black pepper

Instructions

• In a food processor, add the basil, garlic, pine nuts and Parmigiano Reggiano cheese.
• Process the ingredients and add in the EVOO in a slow and steady stream.
• Remove the pesto to a large serving bowl and stir in the yogurt. Season with salt and pepper, to taste.
• Serve with fresh veggies or homemade pita chips

Stardust Pita Chips

Makes approximately 20-30 chips

Dairy Free/ Vegan

Ingredients

3 large whole wheat pitas or flat breads

1 tablespoon olive oil

Sea Salt and pepper, dried herbs of choice, to taste

Instructions

Preheat oven to 400°F. Line a cookie sheet with foil and set aside until ready to use.

• Cut breads into desired shapes using a pizza wheel, cookie cutters, or scissors.
• Brush with olive oil, sprinkle with sea salt and pepper.

Bake on prepared sheet pan 5-7 minutes. Remove from oven and dust with edible glitter

Black Rice Bowls

Serves 4-5

3 cups cooked organic black rice AKA forbidden rice

1 pound sweet potatoes, peeled and thinly sliced 1/4″ thick*

3 tablespoons  olive oil

1 teaspoon cumin powder

1/2 teaspoon sea salt

pinch of red pepper flakes

Steamed peas, green bean asparagus spinach, corn, cherry tomatoes, etc.

Optional: Fresh cilantro, garnish

Tahini Lemon Dressing

1/2 cup  tahini

½ teaspoon garlic powder

4 tablespoons fresh lemon juice

1/4 cup water

Sweet Potatoes: Preheat the oven to 400ºF. Toss the thinly sliced sweet potatoes with the olive oil and remaining ingredients. Place in a single layer on a baking pan and roast for 20 minutes or until tender and lightly browned. Tossing once or twice while they are cooking. Dressing: Combine all ingredients in a jar with a lid and shake well to emulsify or alternately combine in a blender or food processor.

Burrito Bowls

Ingredients

1 rotisserie chicken, shredded

15 -ounce can black beans, rinsed and drained

1½ cups corn

2-3 cups cooked rice

Shredded cheese

Salsa

1 avocado, diced or

Corn chips

Sour cream or crema

Instructions

Using rice as a base, fill bowls with rice and top with black beans, corn, cheese, avocado,

Fruit Sushi Balls

Ingredients

1/2 cup sushi rice

1-1/2 cups coconut milk

2 tablespoons white sugar

Instructions

To a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, cover and simmer on the lowest heat for 18 to 20 minutes or until tender. Let cool.

Spray hands with cooking spray or dampen with water to keep rice from sticking and form cooled rice into small balls. Top with your favorite fresh fruit, sliced or whole depending on the fruit and garnish with a sprig of mint.

Homemade Corn Tortillas

Ingredients

Makes 14-16

1 ½ cups masa harina

¼ teaspoon salt

2 tablespoons vegetable oil, lard or butter

About 1 cup hot water, or more as needed

Flour for kneading

Instructions

• Combine the masa and salt in a bowl; stir in the oil.
• Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
• Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
• Break off pieces of the dough and lightly flour them.
• Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
• Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute.
• Flip, and do the same on the other side.
• Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

Spinach Hummus Pinwheel Wraps

Ingredients

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 (15-ounce) can cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain or homemade corn tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Instructions

1. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth.
2. Spread about 2 tablespoons hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper.
3. Carefully cut into 3/4-inch pinwheels.

Homemade Fruit “Pop Tarts”

Makes 4 / Easily doubled

Ingredients

1 box purchased pie dough, chilled

12 tablespoons all fruit strawberry, raspberry or cherry preserves (preferably organic or homemade)

Powdered sugar

Fresh berries

Instructions

• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to create a rectangle and cut into eight 5×3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet and spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle.
• Using finger tips gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover and freeze tarts on sheets at least 2 hours and up to 1 week.
• Preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

Foodie Kids 5 Ingredient Granola

Ingredients
2 cups old fashioned rolled oats
½ teaspoon sea salt

1 teaspoon pumpkin pie spice
½ cup pure maple syrup
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350˚F. Line a large baking sheet with foil. Set aside until ready to use.

2. Stir together all ingredients in a large bowl and coat thoroughly. Spread across the prepared baking sheet and bake for 15-18 minutes. After 10 minutes, stir and spread across the tray to toast evenly.
3. Remove from oven and allow to completely cool before transferring to an airtight container. Use as a topping on yogurt or fresh fruit for a quick, healthy snack.

Strawberry Chocolate Overnight Oatmeal

Serves 1

1/3 cup oatmeal

1/3 cup unsweetened coconut milk

1/2 cup Greek yogurt

1 tablespoon cocoa powder

1/2 tablespoon chia seeds

1 teaspoon agave nectar (more if necessary)

3 large strawberries, sliced

Instructions

• Mix together all the ingredients, except for strawberries.
• Place one third of the oatmeal mixture into a jar or other airtight container, top with half of the strawberry slices. Add another layer of the oatmeal mixture, then top with the remaining strawberry slices. Top with the rest of the oatmeal mixture.
• Refrigerate overnight — your oatmeal will be ready to enjoy the next morning!

potato and cherry tomato frittata

• 6 eggs
• ½ cup (125ml) pouring (single) cream
• 2 tablespoons chopped flat-leaf parsley leaves
• sea salt and cracked black pepper
• 2 tablespoons olive oil
• 1 sebago (starchy) potato, peeled and chopped
• 1 red onion, chopped
• 1 x 250g punnet cherry tomatoes
• 100g feta, crumbled

Preheat oven to 180ºC (355ºF). Place the eggs, cream, parsley, salt and pepper in a bowl and whisk to combine. Set aside. Heat a non-stick frying pan* over medium heat. Add the oil and potato and cook for 7–8 minutes or until tender and golden. Add the onion and cook for a further 2–3 minutes. Add the egg mixture, top with the tomatoes and cheese, reduce the heat to low and cook for 5 minutes. Place in the oven and cook for a further 10 minutes or until set.

Mixed Berry Breakfast Parfait

Ingredients

½ cup plain Greek yogurt

½ cup cooked quinoa

1-2 teaspoons honey (to taste)

½ cup Foodie Kids 5 Ingredient granola

½ cup, dried cranberries, fresh strawberries, blueberries, raspberries

Instructions

• Mix the Greek yogurt with the quinoa and the honey.
• Layer half of the yogurt mixture into the bottom of a round glass. Cover with half of the granola, half of the fruits and repeat layers once more. Serve immediately!

Foodie Kids Cooking Clue

• Make a batch of quinoa (about 1 cup dry) for the week and keep in the fridge for quick and easy prep throughout the week.