Category: Recipes

Ingredients

9 wooden skewers
12 oz halloumi cheese (sub bread cheese)
1 medium zucchini
1 large orange bell pepper
1 large red onion
1 pint cherry tomatoes
1 pint button mushrooms
Olive oil for brushing
Salt and pepper to taste
1 cup honey mustard sauce

Method

Place wooden skewers in water and soak for at least15 minutes while you prepare the recipe ingredients.
Cube the cheese into roughly 1-inch pieces. Cut the zucchini, bell pepper, and onion into 1-inch pieces. keep cherry tomatoes and mushrooms whole.
Build the skewers by alternating between ingredients.Leave a small amount of space between ingredients and a bit of space on each end of the skewer.
Brush skewers lightly with olive oil and season lightly with salt and pepper.
Grill skewers on medium-high heat, and cook to desired doneness, flipping occasionally.
Serve skewers with honey mustard sauce.

Easy Chicken Enchiladas

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Total Time 45

Servings: 4

Ingredients

1 rotisserie chicken pulled
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons olive oil desired
1 red bell pepper julienned
1 green bell pepper julienned
1 small onion julienned
¼ teaspoon red pepper flakes
16 oz shredded Mexican cheese blend
18 taco sized corn tortillas
2 15-oz cans red enchilada sauce
1 15-oz can black or pinto beans rinsed and drained

Method

Preheat oven to 350°F. Toss pulled chicken with chili powder, oregano, salt, pepper and 2 tablespoons olive oil in a large bowl.
In a large skillet, sauté bell peppers, onions, and red pepper flakes with remaining olive oil over high heat until tender crisp and starting to char. Season with salt and pepper to taste. Set aside to cool.
To assemble, place a quarter of the sauce on the bottom of a 9"x13" baking dish. Layer ingredients as follows: 6 tortillas, half of the chicken, beans, and cooked pepper and onions. Pour on a quarter of the sauce followed by a third of the cheese and repeat one more time. Top with the remaining tortillas, sauce, and finish with the rest of the cheese.
Cover assembled enchilada with foil and bake for 30 minutes. Remove foil and continue to bake until bubbling and cheese is starting to brown.

Notes

Serve with sour cream if desired.

Chocolate Chip Banana Bread

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Total Time 1

Servings: 2 loaves

Ingredients

1 stick unsalted butter room temperature
1 cup cane sugar
½ teaspoon vanilla extract
3 ripe bananas mashed
2 large eggs
1 ½ cups all-purpose flour
⅓ cup cocoa powder sifted
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup sour cream
¾ cup semisweet chocolate chips

Method

Cream butter, sugar, and vanilla together until pale in color. In a separate bowl, whisk together bananas, and eggs. Add the banana mixture to the creamed butter and mix until just combined. Preheat oven to 350°F.
Whisk together flour, cocoa powder, baking soda, and sea salt. Fold into wet ingredients.
Add sour cream and fold the batter again until just combined then fold in chocolate chips.
Grease loaf pans with butter or baking spray, optionally, line them with parchment paper. Divide batter evenly between the two prepared pans.
Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow banana bread to rest for 10 minutes before removing from pan.

Buffalo-Ranch Smothered Avocados

Buffalo-Ranch Smothered Avocados

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Total Time 20

Servings: 1

Ingredients

4 ripe avocados
4 bibb whole lettuce leaves
4 slices turkey meat
½ cup buffalo sauce
½ cup ranch dressing
½ cup fried onions
½ cup crumbled feta cheese

Method

Cut avocados in half and twist open. Remove pits and skin. Cut avocado halves into three wedges and set aside.
On four plates, divide the sliced avocado, lettuce, and turkey.
Drizzle buffalo sauce and ranch dressing over avocados and top with onions and crumbled feta.Serve promptly.

Bird of Paradise Cocktail with Coconut Ice

Bird of Paradise Cocktail with Coconut Ice

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Total Time 4 5

Servings: 5

Ingredients

1 33.8 oz can C2O Original Coconut Water
2 oz dark rum
2 oz passionflower liquor
½ oz freshly squeezed orange juice
¼ oz pineapple juice
¼ oz freshly squeezed lime juice
Few dashes of orange bitters
Fresh pineapple including leaves, for garnish
Cherries for garnish

Method

Fill one or more ice trays with C20 Original Coconut Water and place in the freezer until frozen solid, at least 4 hours.
Combine rum, passionfruit liquor, orange juice, pineapple juice, lime juice, and a few dashes of orange bitters in a shaker with three to four coconut-water ice cubes. Shake vigorously for 15-20 seconds and pour into a tumbler using the sieve feature on the shaker.
Top off glass with extra coconut-water ice and garnish with a pineapple wedge, cherry, and three pineapple leaves.

Notes

*Coconut water makes enough ice cubes for 5-6 cocktails

Beef Gnocchi

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Total Time 40

Servings: 4

Ingredients

2 tablespoons olive oil
1 small white onion minced
1 pound ground beef
3 large garlic cloves minced
2 teaspoons dried basil
1 ½ teaspoons dried oregano
¾ teaspoon sea salt
¼ teaspoon coarse ground black pepper
¼ teaspoon crushed red pepper optional
1 14.5 oz can fire roasted diced tomatoes with green chilies
1 ½ cups chicken broth
1 pound premade gnocchi
½ – ¾ cup cream
½ cup grated parmesan for serving

Method

In a large skillet, sauté onion in olive oil over medium-low heat until transparent, approximately 3 minutes.
Add ground beef and cook until browned. Drain excess fat and stir in garlic, basil, oregano, salt, pepper, crushed red pepper, diced tomatoes, and chicken broth.Bring to a simmer and cook for 10 minutes.
Meanwhile, prepare gnocchi based on the package instructions.
Add cream to sauce and cook for an additional 3 minutes or until desired thickness is achieved.
Stir in cooked gnocchi and serve with parmesan.

A winter solstice feast

Boost your mood and celebrate nature’s wonder

At the time of the year when we need it most, these recipes inspired by nature’s bounty are rich in mood-boosting nutrients, to help you celebrate the return of the sun.

Spicy Poached Eggs with Spinach and Yogurt

This homage to the sun plays out visually as well as nutritionally. To celebrate the return of the vitamin D-giving sun, this dish of eggs, spinach, and yogurt with a hint of spice is a party on a plate.

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Servings: 4

Ingredients

8 tablespoons Greek yogurt divided
2 tablespoons + 2 teaspoons olive oil divided
¼ cup pumpkin seeds
1 teaspoon + ¼ teaspoon crushed red pepper flakes divided
4 cups baby spinach
1 teaspoon + ¼ teaspoon sweet smoked paprika divided
¼ teaspoon salt plus extra pinch
¼ cup white vinegar
4 eggs

Method

Add 2 Tbsp yogurt to each of 4 serving plates and spread in a swirl on half the surface.
To large skillet, add 1 Tbsp + 1 tsp olive oil, pumpkin seeds, and 1 tsp red pepper flakes. Heat on medium-low heat, stirring constantly. When pumpkin seeds start to pop, reduce to low heat. When pumpkin seeds are golden brown, add spinach, 1 tsp smoked paprika, and 1/4 tsp salt; stir for about 2 minutes, until spinach is wilted. Divide spinach among serving plates, arranging it opposite the yogurt.
Set still-warm skillet aside, off the heat, and add remaining 1 Tbsp + 1 tsp olive oil, 1/4 tsp red pepper flakes, and 1/4 tsp smoked paprika. Continue to rest off the heat to allow flavors to infuse.
To poach eggs, in large saucepan, bring water to a simmer over medium-high heat. Add vinegar and pinch of salt. Stir gently and add eggs, one by one, to water. Poach for 2 to 3 minutes, or until eggs float to surface. Using slotted spoon, gently remove eggs, pat dry with clean kitchen towel, and place on center of each plate. Drizzle 1 tsp red pepper flake-paprika oil over surface of yogurt on each plate and serve.

Notes

Each serving contains: 228 calories; 12 g protein; 19 g total fat (4 g sat. fat); 5 g total carbohydrates (2 g sugars, 1 g fiber); 468 mg sodium

Sockeye Salmon Steamed in Parchment with Juniper, Orange, and Rosemary

Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment.

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Servings: 4

Ingredients

1 ½ teaspoon juniper berries
2 teaspoons finely chopped fresh rosemary
2 teaspoons lemon zest grated using microplane
2 teaspoons lemon juice
4 teaspoons orange zest strips made with citrus zester
2 teaspoons orange juice
½ teaspoon peeled and grated garlic
4 teaspoons olive oil
4 sockeye salmon fillets with skin, about 5 oz each
¼ teaspoon salt
¼ teaspoon pepper
Extra orange slices for garnish

Method

Preheat oven to 375°F. Cut 4 sheets of parchment paper, about 12 x 15 in. Set aside.
Using mortar and pestle, crush juniper berries. In small bowl, combine juniper berries with rosemary, lemon zest, lemon juice, orange zest strips, orange juice, grated garlic, and olive oil.
Lay 4 cut sheets of parchment out on flat, clean, dry surface and place a salmon fillet in center of each sheet, skin side down. Season each with salt and pepper. Divide juniper berry marinade among salmon pieces, drizzling it overtop each piece. Rub marinade in with your hands, lifting salmon and rubbing a bit onto skin side before replacing it on parchment, skin side down. Fold parchment over salmon, crimping edges to seal. Lay parchment parcels on baking sheet and cook in preheated oven for 20 minutes.
To serve, you can bring the packets to the table and have those enjoying the meal open their own. Alternatively, serve with a slice or wedge of orange and plate it before bringing it to the table. Carefully open each pouch, allowing any steam to escape, and remove salmon, being sure to capture all the juices that arise during steaming.

Notes

Each serving contains: 235 calories; 28 g protein; 14 g total fat (2 g sat. fat); 2 g total carbohydrates (0 g sugars, 1 g fiber); 211 mg sodium

Warming Winter Chocolate Bark

A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavored with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favorite.

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Servings: 10

Ingredients

6 oz chocolate with 70% cacao solids
½ teaspoon sweet smoked paprika
½ teaspoon ground cinnamon
2 tablespoons whole raw almonds
1 tablespoon pumpkin seeds
2 tablespoons dried goji berries
1 tablespoon finely diced crystallized ginger
2 tablespoons finely diced dried mango (about 2 pieces)
1 teaspoon cacao nibs
¼ teaspoon crushed red pepper flakes (optional)

Method

Break up chocolate into small pieces and place in top of double boiler on medium-low heat. When chocolate is melted about halfway, add paprika and cinnamon and stir through, just enough to combine. Be careful not to stir too vigorously, which can cause chocolate to split. Allow chocolate to continue melting, stirring to prevent burning.
Lay a silicone sheet or parchment paper on baking sheet. Pour melted chocolate overtop and smooth out with palette knife, forming an irregular rectangle measuring approximately 8 x 11 in. Working with one ingredient at a time, immediately begin to sprinkle nuts, seeds, fruits, and other ingredients overtop chocolate, finishing by sprinkling red pepper flakes overtop, if using.
Allow to set at room temperature over several hours, or in fridge if the room is warm, until chocolate is firm and breaks crisply. Break bark up in irregular pieces to serve.

Notes

Each serving contains: 115 calories; 2 g protein; 7 g total fat (4 g sat. fat); 14 g total carbohydrates (9 g sugars, 4 g fiber); 12 mg sodium

By Helena McMurdo

Article Courtesy of Alive Magazine

December 1, 2024

Nutritious, easy, and beautiful

Bring boards into the everyday

We already embrace boards as a classic option for a casual party. We’re drawn in by the seemingly elaborate set-up of visually enticing foods. Guests help themselves, choosing what they like, avoiding what they don’t, and maybe even trying something new.

But all these things can be true for everyday meals—when there’s no party involved. Eating this way can provide an opportunity for everyone to try something new and delicious, in a way that’s fun.

Sweet and Savory Buckwheat Pancake Brunch Board

These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas.

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Servings: 3

Ingredients

Caper chive yogurt sauce

1 cup Greek yogurt
¼ cup chopped fresh chives
2 tablespoons capers
1 tablespoon lemon juice
1 teaspoon lemon zest plus more for garnish
¼ teaspoon pepper

Buckwheat caraway pancakes

1 cup buckwheat flour
1 teaspoon baking powder
Pinch of salt
2 teaspoons caraway seeds
1 egg
1 cup buttermilk
1 teaspoon maple syrup
1 teaspoon canola oil

Sweet items

1 pint blueberries
1 pint raspberries
6 strawberries
1 banana sliced
½ cup whole almonds
2 tablespoons hemp hearts

Savory items

6 oz smoked salmon
1 avocado sliced
½ red onion sliced
3 mini cucumbers sliced in coins

Method

In small bowl, make Caper Chive Yogurt Sauce by combining all ingredients. Cover and refrigerate until ready to use.
To make pancakes, in medium-sized bowl, whisk together buckwheat flour, baking powder, salt, and caraway seeds. In small bowl, lightly beat egg and combine with buttermilk, maple syrup, and oil. Make a well in center of dry ingredients and pour in wet ingredients. Whisk together, until just combined. Heat cast iron skillet or grill to medium-high. Drop tablespoons of batter onto hot grill. When bubbles appear on the surface of each pancake, flip and cook the other side (about 30 seconds). Continue until all batter is used.
To arrange board, lay pancakes out down center of board on a diagonal. Arrange sweet and savory items on either side, making small sections for each item. Garnish dip with a little extra lemon zest and place on the savory side.

Notes

Each serving contains: 453 calories; 19 g protein; 23 g total fat (5 g sat. fat); 48 g total carbohydrates (19 g sugars, 13 g fiber); 417 mg sodium

Lemongrass and Chili Flank Steak Lettuce Wrap Board with Mango Sauce

Inspired by the flavors of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd.

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Servings: 10

Ingredients

Flank steak

1 tablespoon sunflower oil + 1 teaspoon for grill
2 tablespoons coconut palm sugar
1 teaspoon fish sauce
½ cup cilantro roughly chopped
¼ cup mint leaves roughly chopped
Zest and juice of 2 limes
3 garlic cloves peeled and crushed
1 inch piece gingerroot peeled and cut into fine matchsticks
1 red Thai chili finely chopped
1 stalk lemon grass
2 pounds flank steak

Spicy mango dressing

3 ripe mangoes
½ cup mint leaves
Zest and juice of 1 lime
1 Thai chili
½ teaspoon fish sauce
1 teaspoon maple syrup

Serve with

1 head butter lettuce leaves washed and separated
2 cups finely shredded napa cabbage
3 cups finely shredded red cabbage
5 medium-sized carrots cut into matchsticks
4 spring onions cut lengthwise into matchsticks
3 mini cucumbers cut into matchsticks
½ daikon radish (about 4 oz) cut into matchsticks
Lime wedges, extra chilies, and mint leaves for garnish

Method

For flank steak, in glass storage container with lid, combine 1 Tbsp sunflower oil, palm sugar, fish sauce, cilantro, mint, lime juice and zest, garlic, ginger, and chopped Thai chili. Bash lemon grass with rolling pin and cut or break into small sections, then add to container with the other ingredients. Add flank steak and rub marinade over entire surface. Cover with lid and allow to marinate for 6 to 8 hours in refrigerator, turning a few times during that period.
To make mango dressing, peel mangoes, place in food processor with mint leaves, lime zest and juice, Thai chili, fish sauce, and maple syrup. Blend, then pour into jar, cover, and refrigerate until ready to serve.
Prepare vegetables and refrigerate until ready to use.
To cook flank steak, heat stovetop grill on high and brush with 1 tsp sunflower oil. Dab excess marinade from meat and place on hot grill. Sear on high heat for about 4 minutes a side for medium rare. Remove steak to platter, tent with bowl, and allow to rest for 10 minutes before slicing. Slice meat across the grain into thin slices.
Arrange sliced steak on platter with veggies and garnishes. Serve mango sauce in small dish with spoon for drizzling.

Notes

Each serving contains: 326 calories; 30 g protein; 11 g total fat (3 g sat. fat); 29 g total carbohydrates (20 g sugars, 4 g fiber); 169 mg sodium

By Helena McMurdo

Article Courtesy of Alive Magazine

November 1, 2024

Fuss-free Thanksgiving dinner

Less shopping, more savoring

The solution for a simple, delicious Thanksgiving can often be found in what we already have. Look to the ingredients you have in your pantry, fridge, and freezer for all the inspiration you need to put together these recipes that will help you embrace a fuss-free Thanksgiving—all while keeping things nutritious and flavorful.

Hasselback Sweet Potatoes with Pistachios and Pomegranate

What would Thanksgiving be without sweet potatoes? These are done Hasselback style, avoiding tedious peeling and last-minute mashing.

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Servings: 12

Ingredients

6 sweet potatoes about 8 oz each
3 tablespoons olive oil
1 teaspoon maple syrup
¼ teaspoon cumin
¼ teaspoon cayenne
1 teaspoon cinnamon divided
¼ teaspoon black pepper
½ teaspoon salt
¼ cup Greek yogurt
¼ cup pistachios
¼ cup pomegranate seeds

Method

Preheat oven to 425°F.
To cut each sweet potato Hasselback style, place a chopstick on either side of potato, parallel to the length of the potato, as a guide to prevent cutting all the way through. Make thin slices about 1/8 inch thick along the sweet potato, stopping as the knife reaches the chopsticks.
Then cut each in half through a center slice so you have 2 pieces for each potato, for a total of 12 portions.
In small bowl, combine olive oil, maple syrup, cumin, cayenne, 1/2 tsp cinnamon, and pepper. Brush mixture over each sweet potato, carefully brushing between slices, taking care not to break them. Arrange potatoes on baking tray or casserole dish and sprinkle with salt. Bake in preheated oven for 40 minutes.
Combine yogurt with remaining 1/2 tsp cinnamon and set aside. Put pistachios in food processor to break them up into pea-sized crumbs.
To serve, drizzle yogurt dressing over baked sweet potatoes and top with pistachios and pomegranate seeds.

Notes

Each serving contains: 361 calories; 6 g protein; 5 g total fat (1 g sat. fat); 79 g total carbohydrates (18 g sugars, 10 g fiber); 202 mg sodium

Turkey Sausage Skillet with Mixed Vegetables and Spinach

This is a simple and delicious way to enjoy turkey and all the fixings. Made with turkey sausage and frozen vegetables, this dish cooks up on the stovetop without any chopping but with plenty of flavor.

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Servings: 6

Ingredients

3 turkey sausages total weight about 10 oz
10 oz bag of mixed frozen vegetables
½ cup low-sodium chicken stock
2 tablespoons dried sage
½ teaspoon white pepper
1 teaspoon nutmeg
9 oz frozen chopped spinach

Method

Remove and discard sausage casings. With kitchen scissors, snip sausage into pieces approximately 1 inch thick.
Heat large cast iron or nonstick skillet on medium-high heat. Add sausage and brown on all sides. Add mixed vegetables and chicken stock and stir to combine. Lower heat, cover, and cook on medium heat for about 1 minute. Season with spices, add spinach, replace cover, and cook for 4 to 5 minutes more, until spinach is warmed through.

Notes

Each serving contains: 122 calories; 11 g protein; 5 g total fat (2 g sat. fat); 10 g total carbohydrates (3 g sugars, 3 g fiber); 363 mg sodium

Cranberry Almond Pilaf-Style Barley

This satisfying dish has all the flavor of your favorite stuffing with an added punch of nutrition from nutrient-dense barley.

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Servings: 6

Ingredients

3 garlic cloves peeled and crushed
1 shallot finely chopped (about ⅓ cup)
1 tablespoon olive oil
1 cup uncooked pot barley well rinsed and drained
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
⅓ cup slivered almonds
⅓ cup dried cranberries

Method

In medium-sized saucepan (with lid) on medium heat, saute shallots and garlic in olive oil, until soft, about 5 minutes. Increase heat to medium-high, add barley and thyme, and stir well, toasting barley mixture slightly in pan. Add 2 cups water, salt, and pepper; bring to a boil and then reduce heat to medium-low and simmer, covered, for 40 to 50 minutes, until barley is tender but retains a slight bite. Turn off heat and add almonds and cranberries to saucepan. Cover and let stand for 5 minutes. Fluff with fork and stir thoroughly before enjoying warm.

Notes

Each serving contains: 132 calories; 4 g protein; 5 g total fat (1 g sat. fat); 20 g total carbohydrates (1 g sugars, 5 g fiber); 153 mg sodium

By Helena McMurdo

Article Courtesy of Alive Magazine

October 1, 2024

Budget-friendly and high-protein

Recipes for rising food costs

“Ouch” is a common word now heard at the checkout counter. Food costs are soaring, and it hurts. That’s why you’ll want an assist from these recipes that showcase budget-friendly protein foods that can help you get a meal on the table for less.

Anytime Egg and Bean Casserole

For breakfast, lunch, or dinner, each slice of this veggie-studded egg casserole is super satisfying. Because it’s a make-ahead dish, it’s convenient when you have little time to spare to get a meal on the table.

Protein power: Yes, food inflation has also hit the egg carton, but eggs are still good-value protein. Beans are an ultra-nutritious plant-based protein that fits into all budgets.

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Servings: 6

Ingredients

4 cups 1 inch cubes of crusty bread
2 teaspoons grapeseed oil or avocado oil
1 small yellow onion diced
2 cups chopped cremini or button mushrooms
1 large red, orange, or yellow bell pepper seeded and diced
3 plum (Roma) tomatoes seeded and diced
1 teaspoon dried oregano
½ teaspoon salt divided
4 cups baby spinach
2 cups canned or cooked black beans
10 large eggs
⅔ cup half-and-half cream, or milk
1 cup shredded cheddar cheese plus more for topping
¼ teaspoon black pepper

Method

Grease 9 x 13 inch baking dish or line with parchment paper. Place bread cubes in bottom of dish.
In large skillet over medium, heat oil. Add onion and heat for 3 minutes. Add mushrooms and heat for another 3 minutes. Stir in bell pepper, tomato, oregano, and 1/4 tsp salt; heat for 3 minutes. Stir in spinach and heat until wilted. Stir in black beans.
In large bowl, whisk together eggs, half-and-half or milk, cheese, black pepper, and 1/4 tsp salt. Add vegetable mixture to egg mixture and stir to combine. Pour over bread cubes in baking dish. Refrigerate for at least 30 minutes and up to 24 hours.
Preheat oven to 375°F.
Bake casserole for 40 minutes, until edges are crisp and center of casserole is set.

Notes

Each serving contains: 391 calories; 25 g protein; 20 g total fat (9 g sat. fat); 29 g total carbohydrates (5 g sugars, 8 g fiber); 547 mg sodium

Whipped Cottage Cheese Breakfast Bowls with Peanut Granola

Whipped cottage cheese is a light, fluffy, smooth version of the curd-studded dairy and a delicious base for crunchy granola.

Protein power: Cottage cheese has protein numbers on par with Greek yogurt but at a lower price point. Since peanuts are technically a legume, they supply higher amounts of protein than tree nuts such as almonds and are significantly less expensive.

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Servings: 4

Ingredients

1 ½ cups rolled oats
¾ cup unsalted shelled and crushed peanuts
¼ cup dried coconut flakes
2 tablespoons brown sugar or coconut sugar
1 teaspoon cinnamon divided
½ teaspoon ginger powder
¼ teaspoon salt
3 tablespoons melted coconut oil or mild-flavored oil such as grapeseed
2 tablespoons maple syrup, date syrup, or brown rice syrup
3 teaspoons vanilla divided
½ cup raisins
2 cups cottage cheese
1 teaspoon orange zest

Method

Preheat oven to 250°F.
In large bowl, toss together oats, peanuts, coconut, sugar, 1/2 tsp cinnamon, ginger, and salt.
In small bowl, whisk together oil, syrup, and 1 tsp vanilla. Pour over oat mixture and mix well until everything is moist. Spread granola on rimmed baking sheet in an even layer. In preheated oven, bake for 40 minutes, stirring granola every 10 minutes. Stir in raisins and let cool to room temperature.
To food processor, add cottage cheese, orange zest, 2 tsp vanilla and 1/2 tsp cinnamon; pulse a few times, then process until smooth.
Divide cottage cheese mixture among serving bowls and top with granola. If you’re looking for a little sweetening, you can also top with a drizzle of local honey or pure maple syrup.

Notes

Each serving contains: 531 calories; 24 g protein; 31 g total fat (17 g sat. fat); 44 g total carbohydrates (26 g sugars, 5 g fiber); 615 mg sodium

Lemony Fishcakes with Red Sauce

If you’re a fan of sardines and looking for a new way to incorporate them into your diet, these lemon-scented fishcakes are sure to satisfy. And for the timid, the strong “fishy” taste of canned sardines is subdued, especially when the patties are adorned with a vibrant tomato-red pepper sauce.

Protein power: With up to 24 g of protein in a can, inexpensive sardines are a great way to get enough of this macronutrient for less cost.

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Servings: 2