SunButter Cookies (Gluten Free) – Organically Addison

Fluffy Key Lime Pie Recipe – Taste of Home

Mediterranean Pita Bread Pizza – CNN Health

Rainbow Fruit Skewers – Finger Prickin’ Good

Summertime Fun Cookies – Taste of Home

Strawberry SunButter Bites – Weelicious

Homemade Strawberry Jello – Mommypotamus

School’s out and it’s time for fun summer recipes. Bring your children into the kitchen and try this summer Jello recipe not made from a box, but made with real strawberries and wholesome ingredients like honey, lemon juice and gelatin.

 INGREDIENTS:

• 2 cups fresh strawberries (previously frozen will also work as long as the strawberries are partially thawed)
• ¾ cup room temperature water
• 5 tbsp raw honey
• 1 tbsp lemon juice
• 4½ tsp grass-fed gelatin
• a few drops of natural red food coloring

INSTRUCTIONS:

1. Place the strawberries, water, honey, and lemon juice in a blender and puree until smooth.
2. Scoop out 1/4 cup of the puree and place it in a small bowl. Sprinkle the gelatin over the bowl and mix it with the puree until well-combined.
3. While the gelatin is blooming, place the remaining puree in a small pot and heat over medium high heat. When the puree is hot but not yet boiling, remove it from heat.
4. Immediately add the bloomed gelatin and whisk until thoroughly combined.
5. Divide the jello mixture between 3-4 small glass jars. I use either 4 ounce mason jars or 7 ounce tulip jars.
6. Refrigerate for 2-3 hours, or until the strawberry jello has set.

Grilled Chicken and Vegetables with Tomato Vinaigrette – Lexi’s Clean Kitchen

Strawberry Oatmeal Bars – Well Plated by Erin

Vegetable Frittata Egg Muffins – CNN Health

Strawberry Oatmeal Smoothie – Simply Shellie

The Ultimate Healthy Chocolate Truffles – Amy’s Healthy Baking

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful and measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Do NOT scoop it directly from the container. Too much cocoa powder will make your truffles taste bitter, rather than rich and chocolaty. It’ll also make the mixture too dry to roll into balls.

IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: It takes some effort and patience to get all of the cocoa powder incorporated. Partway through, it’s going to look like there’s way too much cocoa powder and not enough liquid. Just keep stirring and mashing the mixture together with your fork. You can also switch to a spatula towards the end to get the last of the cocoa powder incorporated.

If at all possible, try to avoid adding extra milk or maple syrup. If the mixture is too wet or sticky, it’ll be really hard to roll it into balls, even after chilling.

However, if you still can’t incorporate all of the cocoa powder after a few minutes of mashing everything together with a fork and spatula, then add extra milk or maple syrup ½ teaspoon at a time, thoroughly mixing after each addition, until all of the cocoa powder can be incorporated.

COCOA POWDER NOTES: For the best results, use natural unsweetened cocoa powder (also called natural cocoa powder or unsweetened cocoa powder) that’s made from 100% cacao (nothing else!). I use Hershey’s the most.

I don’t recommend substituting Dutched cocoa powder (also called “special dark” cocoa powder) because it has a different acidity level. It also has a different flavor that’s much more mild and muted, so your truffles won’t taste as rich or chocolaty if you substitute it.

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.

SUGAR FREE VERSION: I tried using this sugar free maple-flavored syrup, and it worked perfectly as a 1-for-1 substitute for the pure maple syrup.

Alternatively, use ½ teaspoon of this liquid stevia + ¼ cup of milk in place of the pure maple syrup. Many stevia brands and products have different sweetness levels, so you may need to add a different amount to achieve the same sweetness level, if you use something other than the liquid stevia that I recommend. However, cocoa powder masks some of stevia’s sweetness, so your truffles will taste darker and not as sweet if using stevia.

FOR SWEETER TRUFFLES: Replace some of the milk with an equal amount of pure maple syrup. (For example, replace 2 tablespoons of milk with an additional 2 tablespoons of maple syrup, which would mean you’d use 6 tablespoons (90mL) of pure maple syrup and 2 tablespoons (30mL) of milk.)

GLUTEN FREE VERSION: No modifications necessary.

DAIRY FREE, EGG FREE + VEGAN VERSION: No modifications necessary.

NUT FREE VERSION: Use your preferred nut free milk, such as regular dairy milk, soy milk, oat milk, rice milk, etc.

COATING IDEAS: If you’d like to dip your truffles in melted chocolate, see the note directly below this one!

I used this powdered peanut butter to coat some of the truffles that you see in the photos in my blog post above the recipe. Other options include freeze dried fruit (such as raspberries or strawberries!) that has been finely ground into a powder (for a visual, see this recipe of mine!), shredded coconut, finely diced nuts, finely diced chocolate, or regular sprinkles.

HOW TO COAT TRUFFLES IN MELTED CHOCOLATE: Use bars of dark chocolate — not chocolate chips! Many brands of chocolate chips include stabilizers, which prevent the chips from melting as thinly and evenly as bars of chocolate. I really like Ghirardelli and Lindt. (See my blog post above for more information about the best chocolate for these truffles’ chocolate coating!)

Place ¼ cup (56g) of roughly chopped dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you dip your truffles. See the note below!)

Working with one truffle at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place the coated truffle back onto the prepared baking sheet. Repeat with the remaining melted chocolate and truffles. Once all 16 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened.

HOW TO KEEP MELTED CHOCOLATE WARM WHILE DIPPING TRUFFLES: To keep your bowl of melted chocolate warm, {a} turn on an electric pancake griddle or a metal panini press (I don’t have the former, so I use the latter – mine is no longer sold in stores, but this panini press is very similar to mine!) and {b} place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your truffles so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your truffles will look speckled.)

HOW TO STORE: Store the truffles in an airtight container in the refrigerator until ready to eat. They’ll keep for at least 1 week (if not longer — some of their shelf life depends on how fresh your milk is!).

If you’ve coated your truffles in powdered peanut butter or freeze dried fruit, some of it may appear to dissolve into the truffles. If you top your truffles with flaky sea salt, like I did with the chocolate-dipped truffles, that will also start to dissolve. It shouldn’t really impact their flavor though — mainly their appearance!

{gluten free, dairy free, egg free, vegan, low fat, paleo, sugar free option, nut free option}

Lemon Turmeric Grilled Chicken – Seduction in the Kitchen

Grilled Salmon Burgers with Avocado Salsa – Laughing Spatula

Stress Relieving Green Smoothie – Taste Love and Nourish

Avocado Summer Rolls – Love and Lemons

Tomato, Basil & Artichoke Picnic Sandwich – Love and Lemons

Savory Leeks and Kale Galette – Feasting at Home

Fried Rice with Spring Vegetables and Fried Eggs – bon appétit

QUINOA ASPARAGUS SALAD (AKA SPRING TABOULI) – Feasting at Home

Hot Honey-Roasted Salmon and Radishes – Woman’s Day

Crunchy Chicken & Mango Salad – EatingWell

Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce – EatingWell

Indian-Spiced Pumpkin-Apple Soup – American Heart Association

Roasted Veggie Pizza on Phyllo Crust  – American Heart Association

Walnut Dark Chocolate Bar (Sugar-Free)  – Real Food For Life

Give this healthy and sugar-free dark chocolate bar a try for a sweet treat! Thanks to Real Food For Life for this week’s recipe. 

Pesto Chicken Salad with Artichokes and Sun-Dried Tomatoes  – Wellness Mama

Another simple and healthy recipe for the win. Thanks to Wellness Mama for this week’s recipe!

Tuna Salad Cucumber Boats  – Emily Kyle, MS, RDN, HCP

This week’s recipe is a delicious and refreshing summer option! 

Kale, Carrot & Bean Salad (Kale, Gajar, Sem Salad)  – mindbodygreen

At this point, you might not think there’s much new to try in the world of kale salads – but mindbodygreen shares a great new favorite. Give it a try and eat well this summer! 

Spinach Salad with Guacamole and Salsa  – Pei-San Brown, Hula Instructor and Community Education Director

“I whipped up this quick, easy, delicious, and healthy salad one night after a really long day of work for us both. I wanted to find a way to use spinach, guac, and salsa together, and this was perfect!” – Pei-San Brown, Hula Instructor and Community Education Director

Instructions:

Sheet-Pan Baked Feta with Broccolini, Tomatoes, and Lemon  – Pei-San Brown, Hula Instructor and Community Education Director

“I give the credit for this recipe to my husband. Not only did he make this yummy dish, he also grew his own broccolini. It really is a healthy and very colorful meal and the flavor is to be savored!” – Vicki Parsons, Director, Butler Center for Dance & Fitness

2-Ingredient Peanut Butter Cookies – SHAPE

Thanks to Shape for these 2-Ingredient Peanut Butter Cookies. “A sweet treat and healthy! What these sweet treats lack in ingredients, they make up for with an impressive lineup of nutrients (protein, fiber, healthy fats) in every creamy, PB-packed bite.”

Italian Wedding Soup – Boo Wong, Communications Manager

“It’s not too hot for a healthy soup recipe! This recipe is comforting and delicious without being heavy. This crowd pleaser stays in our soup rotation year after year. I like using chicken in the meatballs because they don’t dry out, but with the innovations in meatless meat this recipe could be recreated vegetarian by replacing the meat with beyond meat and replacing the chicken broth with vegetable stock.” – Boo Wong, Communications Manager

Ingredients:

For the meatballs

• ¾ lb ground chicken
• ½ lb chicken Italian sausage, casings removed
• ½ cup panko bread crumbs (can substitute with gluten free panko bread crumbs)
• 1/3 cup freshly grated parmesan
• 2 tsp dried oregano
• 3 cloves garlic, minced
• 1 large egg
• Salt, pepper, and red pepper flakes to taste

For the soup

• 2 Tbs extra virgin olive oil, divided
• ½ medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 tsp. fresh thyme, chopped
• 8 Cups low-sodium chicken broth
• ¾ Cup small dry pasta like orzo, tubetini, or acini di pepe (can substitute with gluten free pasta)
• 4 Cups baby spinach
• 2 Tbs fresh dill, chopped for garnish
• Lemon wedges and extra parmesan for garnish

Instructions:

1. In a large bowl mix ground chicken, chicken sausage, bread crumbs, parmesan, oregano, garlic, and egg just until combined. DO NOT OVER MIX. IF YOU OVER MIX YOU WILL END UP WITH DENSE MEATBALLS. Mix as little as possible to bring ingredients together. Season with salt, pepper, and red pepper flakes. Form into 1” meatballs. Makes about 22.
2. Place a large Dutch oven or stock pot over medium heat. Add 1 Tbs olive oil then cook meatballs in batches until they’re golden brown on the outside and is cooked through. Remove from pot.
3. Heat remaining olive oil until is just barely shimmers then add onion, carrots, celery, and thyme. Cook until fragrant and just beginning to soften. About 3-4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked. About 5-7 minutes. Stir in spinach and cook until wilted. 1 minute or less.
4. Serve with a squeeze of lemon and a sprinkle of dill and parmesan.

Tofu Mushroom Curry – Pei-San Brown, Hula Instructor and Community Education Director

“I’ve been eating more vegetarian and vegan dishes, for both the environment and in a quest to be more humane to animals. I found this interesting recipe online, and made my own version of it below.” – Pei-San Brown, Hula Instructor and Community Education Director

Ingredients:

• 1 pound organic baby Bella mushrooms, sliced
• 2 tablespoons organic extra virgin olive oil
• 1 organic sweet onion, diced
• 5 cloves of organic garlic, finely chopped
• 1 inch ginger, grated
• 1/2 tbsp brown sugar
• 3/4 tsp salt
• 1/2 jar curry paste (I used Mekhala Organic Yellow Curry Paste, 3.53 oz)
• 2 14.5 oz cans organic diced tomatoes
• 1 package extra firm organic tofu, cut into 1/2” cubes
• 8 oz frozen organic peas

Instructions:

1. Cook the mushrooms in the EVOO on medium heat until they are starting to brown. Turn off the heat and place them in a bowl for later.
2. In a different saucepan, cook the the onion over low to medium heat. Add the garlic and ginger after the onion has wilted.
3. Next add the sugar, salt, and curry paste. Stir well and cook one minute until fragrant.
4. Add tomatoes and bring to a gentle simmer for 15-20 minutes, or until thickened.
5. Meanwhile, in the the pan you used to fry the mushrooms, cook the tofu on medium heat until browned.
6. Blend the sauce with a hand blender until smooth (optional). Add the mushrooms and tofu, stir, and turn down to a low heat. Taste and season with salt and pepper.
7. Serve over brown or white rice.

Garlic Yogurt Chicken & Pistachio Couscous with Chili-Roasted Potatoes – Stephanie Albrecht, Associate Director, Butler Center for Dance & Fitness

“The key to this recipe is a yogurt marinade paired with a yogurt and garlic cream sauce on top of the chicken gives it a light, tangy flavor. This recipe can also be adapted by using any spice blend with the yogurt and any protein that you like! Roasted pistachios and couscous is one of my favorite combinations and a great balance to the yogurt flavors. I chose potatoes for my other side but you could pair this recipe with any roasted veggie!” – Stephanie Albrecht, Associate Director, Butler Center for Dance & Fitness

Adapted from Hello Fresh

Serves 2

Ingredients:

• 1 clove garlic
• 1 lemon
• 2 Tbsp. yogurt
• 1 Tbsp. Tunisian spice blend
  • 4 parts ground caraway seed
  • 4 parts ground coriander
  • 4 parts smoked paprika
  • 4 parts turmeric
  • 4 parts chili powder
  • 4 parts garlic powder
  • 1 part cayenne pepper [7.5 k (hu)]
  • 1 part cinnamon
  • 1 part ground black pepper
• 10 ounces/2 chicken cutlets
• 12 ounces Yukon Gold potatoes (or other veggie of your choice)
• ½ ounce pistachios
• ¼ ounce cilantro
• 1 tsp chili flakes
• 2 Tbsp. sour cream
• 5 oz. Israeli couscous
• 1 oz. chicken stock concentrate
• 1 Tbsp. butter

Directions:

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince garlic. Zest and quarter lemon.
• Pat chicken dry with paper towels. In a medium bowl, combine Tunisian Spice, half the yogurt, half the garlic, 1 TBSP olive oil, 1 tsp salt, a squeeze of lemon juice, and pepper. Add chicken and turn to coat. Set aside to marinate.
• Toss potatoes on one baking sheet with a large drizzle of olive oil and a pinch of chili flakes. Season generously with salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
• While veggies roast, combine sour cream and remaining yogurt in a small bowl with remaining garlic to taste. Season with salt and pepper. Stir in water 1 tsp. at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Remove chicken from marinade and allow excess to drip off. Add chicken to pan and cook until browned and cooked through, 6-8 minutes per side. Lower heat if chicken begins to brown too quickly. Turn off heat and transfer chicken to a cutting board to rest. Once cool enough to handle, slice crosswise.
• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add pistachios and cook, stirring constantly, until lightly browned, 2-4 minutes. Add couscous and a pinch of salt; cook, stirring, until toasted, 30 seconds. Stir in stock concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Fluff couscous with a fork; stir in lemon zest (add more lemon juice to taste if desired) and half the cilantro. Season with salt and pepper.
• Divide chicken, couscous, and carrots between plates. Drizzle chicken with garlic sauce and sprinkle with remaining cilantro and with chili flakes if desired. Serve with remaining lemon wedges on the side.

Mujadara (Lentils and Rice with Caramelized Onions) – Graham Emmons, Creative Services Manager/Graphics Designer

“The recipe calls for cilantro or parsley and whole milk or greek yogurt. I’ve had both variations, and I think it’s best with cilantro and yogurt. And if you don’t want to make or purchase shatta or zhoug, sriracha works just fine!“ – Graham Emmons, Creative Services Manager / Graphics Designer

4 servings

Recipe from Cookie and Kate

Ingredients:

• 4 medium cloves garlic, smashed and peeled
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 ¾ teaspoons fine sea salt, divided
• Freshly ground black pepper
• 5 cups water
• 1 cup brown* basmati rice (regular, not quick-cooking), rinsed and drained
• 1 cup regular brown or green lentils**, picked over for debris, rinsed and drained
• ⅓ cup extra-virgin olive oil
• 2 medium-to-large yellow onions, halved and thinly sliced
• ½ cup thinly sliced green onions (from 1 bunch), divided
• ½ cup chopped fresh cilantro or flat-leaf parsley, divided
• Plain whole-milk or Greek yogurt, for serving
• Spicy sauce, for serving (optional): shatta or zhoug or store-bought chili-garlic sauce or even sriracha

Instructions:

1. In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 ½ teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
2. Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
3. Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
4. Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it’s warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
5. Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
6. Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining ¼ teaspoon salt over the onions. They’ll crisp up as they cool.
7. When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
8. Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about ¾ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
9. Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

Additional Recipe Notes:

*BROWN RICE NOTES: This recipe is specifically designed for regular (not quick-cooking) brown rice. Any variety of regular brown rice will theoretically work, though basmati is the most traditional choice. You can find brown basmati rice (Lundberg brand) at most well-stocked grocery stores, or you can buy it at Trader Joe’s (they sell both regular and quick-cooking brown basmati, so be sure to buy the regular).

*TO MAKE THIS RECIPE WITH WHITE BASMATI RICE INSTEAD: Cook the lentils in the boiling water first for about 10 minutes (until somewhat softened on the outside/still firm in the middle), then add the rice and cook until both lentils and rice are tender, about 25 minutes.

**LENTIL NOTES: You want to use standard-issue uncooked brown or green lentils, not red or yellow lentils or fancy French green or black beluga lentils or canned lentils. Those all have different cooking times, which won’t work with these instructions. If you want to use a different type of lentil for this recipe, cook it in a separate pot from the rice, then stir them together before serving (canned lentils would simply need to be rinsed and drained before using).

Roasted Veggie Spring Salad – Boo Wong, Communications Manager

“My dear friend and co-worker Katelyn Yeary shared this recipe with me, and then I adapted it into a salad. This combination of gently roasted spring veggies perfectly tops crisp greens for a perfect weeknight salad that comes together super quick and helps you clean out the crisper. The egg and juices from the roasted veggies makes its own dressing, which is so tasty. Pair this salad with a perfect spring evening for an al fresco dinner night to shake up the mid-week monotony.“ – Boo Wong, Communications Manager

Ingredients:

• 4 tri color carrots, sliced on the bias
• ½ large red onion, chopped into large pieces
• 2 sprigs fresh thyme, taken off of the stem
• 6 stalks asparagus, trimmed
• 1 bunch radishes, halved
• 4 cloves crushed garlic
• 6-10 cherry tomatoes
• Your favorite salad greens
• 2 eggs, soft boiled
• 2 Tbs olive oil, divided
• Salt and Pepper to taste

Directions:

• This dish is very customizable. The above amount is what I used for two dinner salads
• Preheat oven to 400 degrees.
• Prep your vegetables then line a baking sheet with parchment or foil.
• Toss carrots, red onion, and thyme with 1 Tbs olive oil, then spread evenly on a baking sheet to roast for 25 minutes.
• Toss asparagus, radishes, tomatoes, and garlic with 1 Tbs of olive oil.
• With 15 minutes left on your timer, add asparagus, radish, tomato, garlic mixture to the baking sheet.
• While your vegetables are roasting, bring a shallow pot of water to a boil. Add 2 or more tablespoons of salt to the water. Once boiling, gently add your eggs straight from the fridge. Let boil for 6 minutes, and then move to an ice bath for 1 minute. Using the back of a spoon crack your eggs, then use the spoon to remove the rest of the eggshell. Set eggs aside. This step can be done before roasting your vegetables if you prefer.
• Once vegetables are roasted to your liking, allow to cool for 3 minutes or more.
• To a bowl or plate, pile up your greens then lay your roasted vegetables on top. Slice your egg in half and place on the top or side of your salad. Add pink Himalayan salt and freshly cracked pepper to taste and enjoy!

Peanut Butter & Chocolate Protein Smoothie – Vicki Parsons, Director, Butler Center for Dance & Fitness

“I love this smoothie for a healthy sweet treat but also after a long run it is the perfect boost. I know it sounds too good to be healthy…but it is packed with flavor and protein and nutrients. It tastes like a peanut butter, chocolate & banana milkshake, but without the ice cream it is super healthy and easy to make.“ – Vicki Parsons, Director, Butler Center for Dance & Fitness

Ingredients:

• 1/2 frozen banana (more or less as you like)
• 1 individual 5 oz. container or about ½ cup of vanilla flavored Greek Yoghurt (frozen ahead of time – I buy individual Greek yoghurt cups and store in freezer for use to get the cold shake vibe)
  • If I don’t have vanilla-flavored yoghurt, I like to add vanilla extract because I love vanilla!
• 1 cup unsweetened vanilla soymilk
  • If I don’t have soy milk I use almond milk, 1 TBS. protein powder and vanilla extract
• 1 tablespoon cocoa powder
• 1 tablespoon natural peanut butter

Directions:

So easy! Throw everything into a blender and blend until smooth.

Coconut Chickpea Curry – Cassidy Schulze, Development Administrator

“My boyfriend made this curry for me, and we ate the whole pot within two days. There are a lot of easy ways to customize this recipe to your tastes as well, like adding more coconut milk for creaminess, adding frozen vegetables, etc.!“ – Cassidy Schulze, Development Administrator

Ingredients:

• 1 yellow onion
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon coconut oil or olive oil
• 6 cups (5 ounces) baby spinach leaves (or kale, or even frozen veggies! It’s whatever you want!)
• 28-ounce can crushed fire roasted tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 3/4 teaspoons kosher salt
• 2 15-ounce cans chickpeas
• 1/2 cup coconut milk (or more if you like it extra creamy!)
• White or brown basmati rice, to serve

Instructions:

• If you’re serving with rice, start the basmati rice.
• Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
• In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
• Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
• Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.

Gluten-Free Pumpkin Muffins – Pei-San Brown, Hula Instructor and Community Education Director

“A great fall breakfast muffin…especially if you’re gluten-free. I’m not gluten-free but I saw this Pinch of Yum recipe on Instagram and it looked so delicious that I decided to try it!“ – Pei-San Brown, Hula Instructor and Community Education Director

Ingredients

• 2 cups rolled oats
• 1 cup organic pumpkin puree (canned is fine)
• 6 ounces plain nonfat Greek yogurt (you can substitute an equal amount of mashed organic avocado or organic EVOO
• 1/2 cup real organic maple syrup
• 2 organic brown eggs
• 1 teaspoon baking soda
• pinch of cinnamon and salt
• dark chocolate chips (I use 5 oz 60% cacao Ghirardelli chips

Instructions

• Preheat oven to 375 degrees.
• In a food processor or blender, grind or pulse the oats until they form a coarse powder. Place into a small bowl along with the rest of the dry ingredients.
• Place all of the wet ingredients into a medium to large bowl.
• Mix the dry ingredients into the wet ingredients and stir until just combined.
• Spoon the batter into a silicon muffin pan (or greased metal muffin tin).
• Bake for 15 minutes.

Naan Bread Pizza – Vicki Parsons, Director, Butler Center for Dance & Fitness

“I got this recipe from my brother but there are many similar recipes you can find online. I thought this was such a clever and healthy idea for individual pizzas using Naan bread, a leavened oven baked flatbread. It’s a fun meal that takes only about 15 minutes to prep and cook, and can be changed up in so many ways. I love it, and it’s hard to eat just one! Pizza night has beer been easier!“ – Vicki Parsons, Director, Butler Center for Dance & Fitness

Ingredients:

• Naan Bread (1 per person, or more if you’re super hungry!). I like the garlic naan bread or the whole week, but any will do!
• Pizza Sauce of choice. Purchase a jar of pizza sauce at any grocery store or make a red or white pizza sauce from scratch. This week’s recipe uses a traditional red sauce but I also love homemade white sauce (see recipe below).

• Ingredients of choice! (This week’s recipe includes the following but try anything!):
  • Mozzarella cheese
  • Pepperoni
  • Fresh baby spinach
  • Broccoli cut into small pieces
  • Grape or cherry tomatoes, sliced
  • Sweet Mini Peppers sliced (can also add sliced jalapeño peppers for more spice)
  • Olive oil salad dressing
  • Fresh basil (or you can use dried pizza seasoning or basil and oregano)

This White Pizza Sauce is essentially an easy garlic alfredo. Makes 1 1/2 cups of pizza sauce or enough for 4 naan bread pizzas.

White Pizza Sauce Ingredients:

• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 1/4 cup milk (2% or whole milk)
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 2 garlic cloves pressed or finely grated
• 1/4 cup parmesan cheese shredded

Sauce Instructions:

1. Melt butter in a small saucepan over medium heat. Whisk in flour and continue whisking for 1-2 minutes (do not let it brown).
2. Slowly add milk, whisking constantly until smooth, thickened, and bubbly.
3. Whisk in 1/4 tsp salt, 1/8 tsp black pepper, and pressed garlic.
4. Add parmesan cheese and whisk another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth then set aside to cool before using for pizza. Do not boil after adding cheese or sauce may curdle. Once cooled, cover and refrigerate up to 5 days

Cooking Directions:

• Prepare!
  • Layer your ingredients starting with the sauce, a small amount of grated mozzarella, ingredients, sprinkle with more mozzarella is desired, drizzle with salad dressing and sprinkle with spices.
• Bake on pizza pan or directly on oven rack for about 10 minutes at 400 degrees!

Tilapia with Almond Gremolata & Garlic Herb Couscous – Stephanie Albrecht, Associate Director, Butler Center for Dance & Fitness

“This past year to save on trips to the grocery store and in an effort to become more adventurous in the kitchen, my husband and I started a weekly subscription with Hello Fresh! I really enjoy how easy to follow their recipes are, and more importantly that I can make healthy recipes myself and recipes that would normally be outside of my comfort zone. This tilapia recipe is filling but doesn’t leave you feeling stuffed as the fish is night and light. The gremolata can also be adjusted for taste preferences by adding either more lemon or more garlic depending on what flavor you’re going for!“ – Stephanie Albrecht, Associate Director, Butler Center for Dance & Fitness

From Hello Fresh

Servings: 2

Ingredients:

• 1/4 oz. parsley
• 1 clove garlic
• 1 lemon
• 12 oz. carrots
• 11 oz. tilapia
• 1 tbsp. fry seasoning (equal parts garlic powder, onion powder, and paprika)
• 1/2 cup Israeli couscous
• 2 tbsp. garlic herb butter
• ½ oz. sliced almonds
• 1 tsp. chili flakes
• Olive oil

Instructions:

• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon. Mince or grate garlic. Finely chop parsley. In a small bowl, combine parsley, 3 TBSP olive oil, a pinch of garlic and lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.
• Toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Pat tilapia dry with paper towels; rub all over with olive oil, Fry Seasoning, salt, and pepper. Place on empty side of same sheet. Roast on top rack until tilapia is cooked through and green beans are tender, 12-15 minutes.
• Meanwhile, once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat; keep covered until ready to serve.
• While couscous cooks, heat a medium, dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes. Turn off heat. Transfer to a cutting board; finely chop half the almonds.
• Stir chopped almonds into bowl with gremolata. Add a small pinch of chili flakes if desired. Season with salt, pepper, and a squeeze of lemon juice to taste.
• Divide couscous, green beans, and tilapia between plates. Spoon almond parsley gremolata over tilapia. Scatter remaining almonds over green beans; add a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Roasted Veggie Buddha Bowl – Jen Hart, Ballet Instructor

“Hi Everyone! I’m going to share with you a roasted veggie buddha bowl that I’ve been making for years. It’s my absolute ‘go-to’ recipe several times a month. Why? Because it requires NO SKILL and is flexible with what I have on hand. And, it’s adaptable to suit almost all taste buds. I can make enough to feed me for several meals, which is great for those nights I teach until 8:30. The big bonus is that this is the MOST nourishing thing EVER. So good!“ – Jen Hart, Ballet Instructor

Ingredients:

• Roasted veggies
• Brown rice
• Cold veggies
• Lemon-Tahini dressing

Instructions:

• First, you will need to pre-heat oven to 400-425.
• Put 1 c. Brown rice and 2 c. water in a pan. Bring to a boil, cover and simmer till cooked. This will take 30-40 minutes.
• Next, you can take whatever veggies you have on hand and cut up into bite-sized pieces. All of the following work well to roast together: broccoli, cauliflower, carrots, peppers, green beans, potatoes. If you’re picky about charring or slightly underdone, then you can look into exact cooking times, but I just throw all on the same pan, sprinkle heavily with oil, salt, and pepper, and stick it in that pre-heated oven for 20-25 minutes.
• I then steam some kale and chop some cold veggies, such as red cabbage, tomatoes, or lettuce. I like a variety of colors, temperatures, and textures, which creates a dish that’s pleasing to the eye and dense in nutrients.
• Last, I make a lemon-tahini dressing. This dressing can be as easy as tahini, lemon juice, and water; or you can add in as much or as little as the following.

Lemon-Tahini Dressing:

• 1/4 c. Tahini
• 2 Tbl lemon juice (or more to taste – I usually do 3-4 Tbl.)
• 1 Tbl. Maple syrup (optional – I usually do less than this)
• 1 garlic clove (or more! I usually add a lot) (also optional)
• Pinch or more of cayenne pepper (optional)
• 2-8 Tbl of water (the water is a must to thin out the dressing to a drizzly consistency)
• Salt and pepper to taste

Arrange all ingredients in a bowl and drizzle with the tahini sauce. SIMPLE, RIGHT?

Black Bean Soup – Katelyn Yeary, Academy Programs Manager & Resident Faculty

“This is my mom’s Black Bean Soup recipe! This is one of my favorite things to eat and the toppings can be varied to create different flavors. This soup is delicious and keeps me warm during the winter season!“ – Katelyn Yeary, Academy Programs Manager & Resident Faculty

Prep Time: 2 Hours

Serves 6

Ingredients

• 1 pound Dried Black Beans or 3 cans black beans for faster recipe and skip the soaking/boiling. Just drain the beans, don’t add any additional water
• 4 cups Low Sodium Chicken Broth
• 1 cup Water (additional water may be needed)
• 3 cloves Garlic, Minced
• 1 whole Medium Onion, Diced
• 1 – 2 whole Red Bell Pepper, Seeded And Diced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon Kosher Salt (more To Taste)
• 1-1/2 teaspoon Chili Powder
• 1-1/2 teaspoon Cumin
• 1 tsp oregano
• 1 tsp thyme
• ¼ tsp cayenne

Garnishes

• Tomatoes chopped
• Sour Cream
• Avocado, diced
• Cilantro Leaves
• Lime Wedges
• Corn Tortillas Cut Into Strips

Instructions:

• If soaking beans, place in a bowl or pot, cover with cold water, and allow to soak 4 hours minimum or overnight. Drain the beans and rinse them with cold water.
• In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking (anywhere from very thick to a thinner soup is fine!)
• Taste for seasoning and add more of what it needs. Serve soup in a bowl with sour cream, extra diced bell pepper, avocado, cilantro, tortilla strips, and a lime wedge.

Whole Tomato Pasta – Cassidy Schulze, Development Administrator

“This is a really easy way to sate your craving for starches and carbs while also making sure you get some vitamins from this super healthy sauce. The tomatoes are really fun to squish down once they’ve cooked, making this one of my favorite dishes to make after a long day.“ – Cassidy Schulze, Development Administrator

Adapted from Last Ingredient

Ingredients:

• 2 pounds Roma tomatoes
• 1 tablespoon olive oil
• 1 small white onion, roughly chopped
• 2 garlic cloves, minced
• Red pepper flakes, basil, rosemary… whatever herbs and spices your heart desires.

Instructions:

• Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes.
• Stir in the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, red pepper flakes, salt and pepper. Simmer the tomatoes for 20 minutes. Use the back of a wooden spoon or potato masher to smash the tomatoes
• Boil whatever pasta you have until just under-done. Add cooked pasta in the last 5 minutes of cooking the tomato sauce.

Instant Pot Kung Pao Chickpeas – Tori Johnson, Community Education Assistant

“I received The Fresh and Healthy Instant Pot Cookbook as a wedding gift in 2019 and it’s been a staple in my kitchen ever since! I love how quickly I can make yummy, healthy food. This recipe is one of my go-to’s because it’s simple to make and keeps me full without feeling weighed down.“ – Tori Johnson, Community Education Assistant

Ingredients: (Serves 4)

• ½ red onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 cups cooked chickpeas, or two 15-oz cans, drained and rinsed
• 6 tablespoons soy sauce or tamari
• 2 tablespoons balsamic vinegar
• 3 tablespoons maple syrup
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1 teaspoon crushed red pepper flakes (or to taste)
• 1 1/3 cups plus 2 tablespoons water
• 1 cup white rice
• 1 tablespoon cornstarch or arrowroot starch
• 1 teaspoon sesame oil
• Chopped green onions and sesame seeds, for garnish

Instructions:

1. Combine the onion, bell pepper, chickpeas, soy sauce, vinegar, maple syrup, ginger, garlic, red pepper flakes, and 1/3 cup of water in the Instant Pot and stir well.
2. Arrange a 2.5-inch trivet over the chickpeas and place a 7-inch oven-safe bowl on top. Add the rice and 1 cups of water to the bowl. Secure the lid and move the steam release valve to Sealing. Manual/Pressure Cook for 4 minutes.
3. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the release valve to venting to release any remaining pressure.
4. Remove the lid and use oven mitts to lift the bowl out of the Pot. Fluff rice with a fork.
5. In a separate, small bowl, stir together the starch with the remaining 2 tablespoons of water to make a slurry. Stir the slurry into the hot chickpeas.
6. Stir in the sesame oil. Serve the chickpeas and sauce over the rice, garnished with sesame seeds and green onions. Store leftovers in an air-tight container in the refrigerator for up to 5 days.

Mushroom Ravioli Lasagna – Pei-San Brown, Hula Instructor and Community Education Director

“I love ravioli and I really like lasagna. I had heard that it was possible to make lasagna using ravioli for a quick and easy recipe, so I decided to try it. I found the original recipe here. My modifications are below.“ – Pei-San Brown, Hula Instructor and Community Education Director

Ingredients:

• 6 tablespoons Organic Marinara sauce
• 5 oz can organic diced tomatoes
• 1 lb organic mushroom ravioli
• 6 oz organic baby spinach
• 6 oz organic baby Bella mushrooms
• Freshly grated Parmesan cheese to taste

Instructions:

1. In 8×8 square pan (I used Pyrex), layer the sauce, ravioli, spinach, and sliced mushrooms.
2. Repeat the layer and top with cheese after last layer of sauce.
3. Cover with foil and bake at 375°F for 30 minutes.
4. Remove foil and bake for another 15 minutes.

Note
I ended up with too much liquid this time. I’ll replace the diced tomatoes with more marinara next time for a maximum of 16 oz total of marinara sauce.

Enjoy!

Greek Zucchini Herb Pie – Vicki Parsons, Director, Butler Center for Dance & Fitness

“Try a little variety for a holiday side dish this year. This is a super yummy veggie casserole with a Mediterranean flair!” – Vicki Parsons, Director, Butler Center for Dance & Fitness

Ingredients:

• 1 ½ lbs zucchini, ends cut off
• Salt to taste (or leave out)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup finely chopped fresh dill
• ½ cup chopped fresh mint, or a combination of mint and parsley
• 1 cup crumble feta cheese
• 3 eggs, beaten
• Fresh ground pepper (I like to add a lot of pepper)
• 12 sheets phyllo dough

Instructions:

1. Grate the zucchini using a food processor or hand grater. Place zucchini in a large colander, salt generously, and let drain for 1 hour (salt draws out liquid). Press down on zucchini occasionally to squeeze out liquid. After an hour, squeeze out as much of the moisture as you can. Place zucchini in a bowl.
2. Heat 1 TBSP of the oil over medium heat in large nonstick skillet. Add onion. Cook until tender (about 5 minutes). Add garlic and stir and cook another minute. Add to the bowl with the zucchini.
3. Stir in herbs, feta cheese, eggs and pepper.
4. Preheat oven to 350 degrees. Oil a 10-inch pie, cake or baking dish. Line the dish with seven pieces of phyllo, lightly brushing each piece of phyllo with oil. Phyllo should evenly drape lightly over edges of pan.
5. Fill with zucchini mixture. Fold the edges of phyllo over filling, lightly brushing the folded in sheets with oil. Then layer the 5 remaining pieces of phyllo on top brushing each piece with olive oil.
6. Stuff the edges into the sides of the pan. Make a few slashes in the tip so steam can escape as the pie bakes. Brush lightly with olive oil.
7. Bake 50 to 60 minutes until golden brown.
8. Remove from oven and allow to cool about 15 minutes before serving.

Mushroom Orzo Risotto – Graham Emmons, Creative Services Manager / Graphics Designer

“As a vegetarian, I often look to mushrooms to provide a hearty and flavorful option for meals. This recipe is perfect for chilly weather and/or as the perfect comfort dish at the end of a long, hard day. Pair this risotto with an arugula salad or roasted asparagus for a great healthy dinner option. Recipe tip: stirring is your friend! Be sure to stir fairly regularly once you add the liquid, otherwise your orzo will stick to the bottom of the pan. Enjoy!” – Graham Emmons, Creative Services Manager / Graphics Designer

Ingredients:

• 2 cups vegetable stock, homemade or store-bought
• 2 cups whole milk
• 1 ounce dried porcini mushrooms, rinsed
• 2 tabelspoons extra-virgin olive oil
• ½ pound mixed mushrooms, such as stemmed shiitakes or trimmed cremini, chanterelles or other wild mushrooms, sliced
• Kosher salt
• 2 tablespoons butter
• ½ cup minced onion
• 2 garlic cloves, minced
• 1 ½ cups orzo
• ¾ cup white wine
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano

Instructions:

• Combine the vegetable stock, milk, and dried porcini in a medium saucepan and bring to a simmer; keep warm over low heat.
• Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms, season with salt, and cook until they release all of their liquid. Reduce the heat to medium and cook until the mushrooms are golden brown, about 12 minutes total. Transfer the mushrooms to a plate.
• Melt the butter in the same saucepan over medium-high heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the orzo and stir to coat it evenly with the butter, about 1 minute. Add the wine and cook, stirring, until it has been absorbed. Turn the heat to medium-low, add 1 cup of the warm vegetable stock mixture, and cook, stirring constantly, until the orzo has absorbed all the liquid. Continue adding the stock mixture ½ cup at a time and stirring until it has been absorbed each time before adding more.
• The risotto is done when the orzo is al dente and is suspended in a silky sauce, about 30 minutes.
• Stir the sautéed mushrooms into the risotto. Season with salt and pepper and serve immediately. Add grated Parmesan if desired.

Thanksgiving “Hand Turkey” Sugar Cookies – Vicki Parsons, Director, & Stephanie Albrecht, Associate Director, Butler Center for Dance & Fitness