2 c sliced strawberries
2 med mangos, peeled and diced
1 c blueberries
2 med kiwis, peeled and diced
1 c sliced grapes
2 c diced watermelon
2 c diced cantaloupe
2 tbs finely chopped fresh mint
In a med bowl, combine all ingredients and refrigerate until ready to serve.
8 servings
1/4 c smart balance buttery spread
1/2 c almond milk
1 c sugar
1 c splenda
1/3 c unsweetened cocoa powder
1/2 c peanut butter (or other nut butter)
1/2 tsp vanilla extract
3 c quick-cooking oats
1/2 c finely chopped walnuts OR cashews
1/2 c coconut flakes
Line a baking sheet with wax paper.
In a med saucepan over med heat, melt buttery spread with almond milk and add sugar, Splenda, and cocoa powder. Bring to a quick boil to dissolve sugar, then reduce heat to law and stir in peanut butter just until melted.
Remove from heat and stir in remaining ingredients. Allow to cool slightly.
Spoon about 3 tbs of mixture at a time onto wax paper and press lightly to form a cookie shape. Chill until firm.
Makes 2 dozen cookies
2 tbs chia seeds
1 c unsweetened coconut milk
2 tsp unsweetened cocoa powder
1 tbs ground flaxseed
1 tbs coconut flakes
1/4 tsp honey
Mix together all ingredients. Cover, shake well, and refrigerate 12-24 hours until pudding consistency is reached.
1 serving
1/4 c ground flaxseed
1/4 c raisins
1/4 c grated carrots
1/4 c quick-cooking steel cut oats
2 tbs chia seeds
2 tbs honey
1/4 c peanut butter
In a med bowl, mix together all ingredients. Roll dough into 1/2″ balls and place on sheet pans. Refrigerate 4-8 hours prior to serving.
4 servings
1 c chopped pitted dates
1 med banana
1/4 tsp vanilla extract
1 3/4 c coconut flakes
Preheat oven to 375 degrees. Cover dates in water and soak 10 minutes or until softened. Drain.
Combine dates, banana, and vanilla in a food processor and blend until almost smooth. Stir in coconut flakes by hand until thick. You may need a little more or less than 1 3/4 cups.
Drop in generous tbs onto a cookie sheet. Bake 10-12 minutes or until lightly brown. Cookies will be soft and chewy.
makes 1 dozen cookies
2 apples, thinly sliced
2 pears, thinly sliced
1 1/2 tbs smart balance buttery spread
1/4 c chopped walnuts
1 tsp cinnamon
In a med skillet over med heat, saute apples and pears in buttery spread until soft and lightly browned, approximately 5-10 minutes.
Add walnuts to the pan and season mixture with cinnamon. Let stand 1 additional minute.
6 servings
1/2 c green olives
3/4 c black olives
2 cloves garlic, peeled
1 tbs capers (optional)
2 tbs lemon juice
2 tbs olive oil
1/4 tsp dried oregano
1/4 tsp ground black pepper
Process all ingredients in a food processor until almost smooth.
1 pint cherry tomatoes
1/2 c fresh basil leaves
1 c cubed mozzarella
1/4 c balsamic vinegar
1/4 c olive oil
1/8 tsp salt
18 tsp ground black pepper
Alternate tomato, basil, and mozzarella on toothpicks.
Mix remaining ingredients to make balsamic dipping sauce.
8 servings
1 bunch parsley, finely chopped
1 bunch green onions, chopped
1/2 c balsamic vinegar
1/2 c olive oil
1 tbs garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
Combine parsley and green onions in a lg bowl. Add remaining ingredients, mixing well. Cover and refrigerate at least 1 hour prior to serving.
8 servings
1/2 med white onion, peeled and diced
1 tsp olive oil
1 (15 oz) can chickpeas, drained and rinsed
11/2 c prepared hummus
1/2 med cucumber, chopped
2 med roma tomatoes, diced
1/4 med red onion, peeled and diced
1/4 c pepperoncini peppers, sliced
1/4 c Kalamata olives, sliced
1/4 c feta cheese crumbles
In a small skillet, saute onion in olive oil over med heat until caramelized, about 5 minutes. Add chickpeas, heating another 2-3 minutes.
Meanwhile, spread hummus evenly over the bottom of a circular serving dish. Top with sautéed onion and chickpeas.
Layer remaining ingredients and refrigerate before serving.
8 servings
