Marinated Strawberries with Yogurt

Marinated Strawberries with Yogurt

Marinated Strawberries with Yogurt

Marinated Strawberries with Yogurt

When you are in the mood for a sweet treat, this recipe will satisfy those cravings! Our Marinated Strawberries with Yogurt is a simple, quick fix that is perfect for that after meal dessert, breakfast or a quick snack. The sweet and tangy berries pair deliciously with the creamy yogurt. Full of calcium and packing a good punch of protein, this dish is so good and so good for you too!
Prep Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast, Dessert, Snack

Ingredients
  

  • 1 cup strawberries fresh, sliced
  • 1 tsp honey
  • 2 Tbs balsamic vinegar
  • 1 tsp lemon zest
  • 1 cup yogurt 2%

Method
 

Prep
  1. Slice strawberries and place in medium-sized bowl.
Make
  1. Add balsamic vinegar and honey to strawberries and gently toss to combine.
  2. Let strawberries marinate for 30 minutes.
  3. Add strawberries on top of the yogurt and garnish with fresh lemon zest.

Notes

Nutrition Facts: Calories 137 Total Fat 3g Saturated Fat 2g Cholesterol 15mg Sodium 45mg
Total Carbohydrates 17g Dietary Fiber 2g Total Sugars 12g Protein 13g Calcium 1269mg Potassium 148mg
White Bean Pumpkin Dip

White Bean Pumpkin Dip

Holiday Charcuterie with Pumpkin Dip

White Bean Pumpkin Dip

Dress up your holiday charcuterie board with this White Bean Pumpkin Dip. It's creamy, savory and packed with fiber and plant based protein. This colorful, satisfying dip the perfect star of your charcuterie board surrounded by your favorite dippers! And you can use any leftover dip to make lettuce wraps the next day for lunch!
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Appetizer
Cuisine: American

Ingredients
  

Ingredients
  • 1/2 lemon juiced and zested
  • 2 Tbs tahini
  • 1 clove garlic crushed
  • 1 1/2 cup canned white beans drained and rinsed
  • 2 Tbs olive oil
  • 1/2 oz pumpkin puree
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tsp sage fresh, chopped
  • 1 bell pepper red, chopped
  • 2 Tbs pumpkin seeds toasted

Method
 

Prep
  1. Zest and juice lemon.
  2. Drain and rinse beans.
  3. Chop pepper.
Make
  1. Place the lemon juice, lemon zest, tahini, garlic, white beans, olive oil, pumpkin puree, cayenne pepper, salt, and sage in a food processor. Pulse until smooth.
  2. Transfer to a bowl and allow to sit for 15 minutes before garnishing with pumpkin seeds and serving.
  3. For romaine wraps, fill each romaine leaf with 2 tablespoons of dip and garnish with pepper and pumpkin seeds.

Notes

Nutrition Facts Calories 283 Total Fat 12g Saturated Fat 2g Sodium 666mg Total
Carbohydrates 36g Dietary Fiber 5g Total Sugars 3gProtein 12g
The Best Healthy Chocolate Smoothie to Satisfy Your Sweet Tooth

The Best Healthy Chocolate Smoothie to Satisfy Your Sweet Tooth

A chocolate fudge smoothie might sound overindulgent, but this version is a nutritional powerhouse, thoughtfully crafted to support your health and even your body’s natural detox process. Here’s a look at the ingredients that make it so special:

Avocado (½)
Creamy and nutrient-dense, avocado brings healthy monounsaturated fats and antioxidants to the blend. It supports your liver — one of your body’s main detox heroes — while delivering essential vitamins to keep you energized and satisfied.

Spinach (¼ cup, frozen)
This leafy green is loaded with chlorophyll, fiber, and a mix of vitamins and minerals that help flush out toxins naturally. Its fiber supports healthy digestion and regularity, which is key for detoxifying every day.

Banana (½, frozen)
Besides lending natural sweetness and a creamy texture, banana adds a dose of potassium to help maintain fluid balance and support kidney function — both vital for clearing out waste and excess sodium.

Dates (2, pitted and chopped)
Nature’s candy adds a rich caramel-like sweetness, along with fiber to aid digestion. Dates are also packed with antioxidants to help fight free radicals and support your body’s natural cleansing processes.

Cocoa Powder (3 tbsp, unsweetened)
This is where the chocolate magic happens. Unsweetened cocoa is rich in flavonoids and antioxidants that help protect your cells and support your body’s natural detox pathways — all while delivering an irresistible, fudgy flavor.

Almond Milk (1 cup, unsweetened)
This creamy dairy-free base keeps things light and smooth, with vitamin E to support skin health and hydration to help your body eliminate waste. Not into almond milk? Swap in your favorite dairy or plant-based option — it’s delicious either way.

Decadent Chocolate Fudge Smoothie

This Healthy Chocolate Fudge Smoothie is a luscious blend of rich, velvety chocolate and nourishing ingredients that satisfy your sweet tooth and fuel your body at the same time. Packed with antioxidants, vitamins, and minerals, it’s more than a delicious treat — it’s a boost of goodness to power you through your day. Whether you need a quick breakfast, a satisfying snack, or an afternoon pick-me-up, this smoothie is about to become your new favorite.

Ingredients
  

  • 1/2 avocado
  • 1/4 cup spinach frozen
  • 1/2 banana frozen
  • 2 dates pitted and chopped
  • 3 Tbs cocoa powder unsweetened
  • 1 cup almond milk unsweetened

Method
 

  1. Place all ingredients in a blender and process until smooth, adding water or ice to achieve desired consistency

Notes

Calories: 305 kcal | Total Fat: 15.5g | Saturated Fat: 2.5g. |  Carbohydrates: 47g | Dietary Fiber: 13g. | Total Sugars: 23g (naturally occurring) | Protein: 7g
Need more protein? Simply add your favorite protein powder. 
 
How to: Prep a Pineapple + Pineapple Salsa

How to: Prep a Pineapple + Pineapple Salsa

Do you love to eat fresh pineapple, but find prepping it to be a chore? This video is for you! Bonus – a delicious recipe to make using your freshly chopped pineapple. Enjoy!

Pineapple Salsa

Pineapple Salsa

Enjoy this fresh and vibrant Pineapple Salsa as a perfect accompaniment to grilled meats, tacos, or as a delightful dip for chips!
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American
Calories: 116

Ingredients
  

  • 2 cups pineapple fresh, chopped
  • 1 bell pepper red, chopped
  • 3 tomatoes roma, chopped
  • 1/4 cup cilantro fresh, Chopped
  • 1/4 cup red onion Chopped
  • 1 jalapeño chopped, seeds removed Optional
  • 2 limes juiced
  • 1 Tbs Olive Oil
  • salt to taste

Method
 

  1. Wash and chop all produce according to directions.
  2. Combine all ingredients in a large bowl and season to taste with salt. Allow salsa to rest for 20 minutes before serving
Healthy Chocolate Chip Mini Muffins

Healthy Chocolate Chip Mini Muffins

It’s always great to have a go-to recipe that never fails to impress, and that’s what I’ve found with these muffins! It’s hard to believe they contain various fruits and vegetables – because they just taste great! Even picky eaters will likely love them!

Kristen Norton

Very-Veggie Chocolate Chip Muffins

These muffins are full of vegetables and fruits. Great for a snack, part of breakfast or lunch, and will go quickly!
Prep Time 40 minutes
Total Time 45 minutes
Servings: 12 people
Course: Baked Goods
Cuisine: American, Breakfast, snacks
Calories: 161

Ingredients
  

  • 1 2/3 cups white whole-wheat flour
  • 1/3 cup collagen powder, unflavored see notes
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup broccoli chopped
  • 1 zucchini medium, chopped
  • 1/2 apple medium
  • 1 banana ripe
  • 2 carrots whole small to medium carrots will work
  • 2 Tbs milk (2% cow's milk was used, any type of milk should work)
  • 1/2 cup Greek yogurt (Plain or Flavored) We love Oikos
  • 4 Tbs butter unsalted, room temp
  • 2 eggs large
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup Enjoy Life Mini Semi-Sweet Chocolate Chips

Equipment

  • 1 electric hand mixer
  • 2 bowls
  • 1 food processor
  • 2 mini muffin tins

Method
 

  1. Wash, chop and steam the broccoli.
  2. Wash and chop apple, zucchini, and carrots into large chunks.
  3. Preheat oven to 350°F. Place cupcake liners into mini muffin pan; set aside.
  4. In a medium bowl mix together flour, collagen, baking soda, cinnamon, and salt; set aside.
  5. In a food processor, combine steamed broccoli, zucchini, apple, carrots, banana, a milk, and yogurt. Purée until smooth.
  6. In a mixer or another bowl, combine the brown sugar + butter and beat until smooth. Add eggs and vanilla and beat until smooth.
  7. Add the fruit and veggie puree into the wet ingredients and stir until combined.
  8. Add dry ingredients to the wet and mix until just combined.
  9. Fold in chocolate chips.
  10. Fill muffin cups about 2/3 full with batter.
  11. Bake for 20-25 minutes or until tops are slightly brown and a toothpick inserted in the center comes out clean and muffins bounce back when touched.
  12. Allow to cool for 5-10 minutes before serving.

Notes

What is Collagen Powder? Collagen is an essential protein found in our bodies and plays a vital role in maintaining the health of our skin, hair, nails, joints, and bones. Typical diets no longer contain many collagen sources (collagen comes from animal connective tissues such as bones, skin, and cartilage). As we age, our bodies produce less collagen, leading to wrinkles, joint pain, and other signs of aging. This is where collagen powder comes in as a dietary supplement. Some studies suggest that collagen powder may help improve gut health and reduce inflammation.
Collagen powder is typically unflavored and can be added to your favorite drinks or foods, making it easy to incorporate into your daily routine.
Is it okay for children? Collagen is safe for children in small amounts, such as in this muffin recipe. 
What if I don't have collagen powder or don't want to use it? 
  • Replace collagen with whole wheat flour. 
  • Substitute with any other protein supplement. 
Nutrition Facts
Serving Size: 4 mini muffins
Calories 161
Total Fat 5.4g
     Saturated Fat 2.9g
     Trans Fat 0.0g
Cholesterol 41mg
Sodium 201mg
Total Carbohydrates 24g
     Dietary Fiber 3g
     Total Sugars 9g
Protein 6g
 
 
 
 
Festive Sweet Potato Bread

Festive Sweet Potato Bread

Quick bread makes a festive, fun, and sweet treat to bring to the holiday party, a gift to your loved ones, or something to enjoy with your family. This recipe features nutritious sweet potato, fresh cranberries, rosemary, and toasted pecans to give it a nice flavor. Why not make this sweet treat this holiday season?

Christy Quirk, MS, RD, LDN

Fancy Sweet Potato Bread

This quick sweet potato bread makes a festive treat to bring to a holiday party or give as a gift. It features sweet potato and fresh cranberries, as well as candied rosemary and toasted pecans to add a lovely pop of flavor. Share it with family and friends!
Course: Baked Goods
Cuisine: baked goods

Ingredients
  

  • 12 oz sweet potato roasted
  • 1 tsp kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 tsp ground cardamom
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 3 large eggs
  • 1 2/4 cup all-purpose flour
  • 8 oz fresh cranberries
  • 4 oz pieces pecan
  • 4 sprigs rosemary

Method
 

  1. Roast sweet potato at 400 degrees F, until tender. Cool, peel and set aside.
  2. Place fresh rosemary sprigs, in simple syrup, for at least 10 minutes or overnight. Remove sprigs from syrup, coat in granulated sugar and dry for at least 10 minutes. *Dry these in your pre-heated oven and they’ll break up nicely as you prepare the pans of batter.
    4 sprigs rosemary
  3. Lightly toast the pecans and set aside.
  4. Mash the sweet potato in a large bowl, then add kosher salt, ground cinnamon, ground nutmeg, ground cardamom, baking soda, baking powder, canola oil, granulated sugar, brown sugar and eggs. Whisk till well combined.
    1 tsp kosher salt, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 tsp ground cardamom, 1 cup canola oil, 2/3 cup granulated sugar, 1/3 cup brown sugar, packed, 3 large eggs
  5. Gently stir in the flour, then 3 oz of the pecans and the fresh cranberries.
    1 2/4 cup all-purpose flour
  6. Pour batter into greased loaf pans, then top with the remaining pecans and the candied rosemary (strip the stems and discard these).
  7. Bake at 350 degrees F. ~35 minutes for mini loaves and ~1h5m for 8×4 loaves.
  8. Cool completely, then enjoy!

Video