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Endive, Avocado and Grapefruit Salad
This fresh appetizer combines creamy avocado, bitter endive, sweet grapefruit and crunchy macadamia nuts for a bite that pleases all the senses. Ingredients: 1 grapefruit 2 tablespoons unrefined avocado oil 1 tablespoon blackberry or raspberry fruit spread or preserves ½ tablespoon minced shallot 1 large, ripe, firm avocado, peeled and diced small 1 cup (packed)…
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Spaghetti with Roasted Red Pepper Sauce
One of the easiest ways to broaden kids’ palates is to start with a food you know they like and make minor tweaks. This familiar marinara sauce incorporates roasted red peppers. Hemp seeds add a little protein and a pleasantly nutty undertone. The sauce flavor will likely be slightly different than they expect, but not…
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Sweet Potato-Blueberry Pancakes
With activities, meetings, appointments and tired kids, evening meals don’t always happen the way you want them to. Take advantage of fresh faces and morning attitudes and enjoy breakfast together instead. (Of course, if you really want to surprise the kids when 5:30 p.m. rolls around, serve pancakes for dinner!) Involve kids in mashing the…
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Quinoa Fried “Rice” with Snap Peas and Sweet Corn
Swapping quinoa for rice ups the nutrient game for this one-bowl favorite. Make quinoa up to five days ahead and store in fridge. You can also make the entire dish ahead of time and simply warm it up for dinner. Ingredients: • 3 tablespoons canola oil • 2 cups diced fresh snap peas • 2…
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Kale-Stuffed Portobellos with Millet
Mushrooms are a source of vitamin D, which is linked to a sunny mood. Underappreciated millet (a whole grain) provides protein, B vitamins, calcium, iron, potassium and zinc. The millet may look a bit wet at the 20-minute mark, but if you let it rest, covered, for 10 minutes, it should absorb the excess liquid….
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Cheddar Chive Skillet Cornbread
If you buy chives with their pretty purple flowers, stir the petals into softened butter with a little honey—then smear over warm cornbread. To make this with regular flour, simply use whole-wheat or all-purpose flour and omit the flaxseed. Best eaten the day it is made. Ingredients: • 4 tablespoons unsalted butter • 1½ cups…
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