Protein Fiber Packed Turkey Sausage Lentil Soup

turkey sausage

Sausage + Lentil Soup

  • Serves 8
Protein packed, fiber rich, and ready in minutes. What else should a recipe do for you?
  • Prep Time
  • 10 min
  • Cook Time: 45 min
  • Total Time: 1 hr

Ingredients

  1. 1 Tablespoon olive oil
  2. 2 cups chopped onion
  3. 1 cup chopped celery
  4. 4 ounces turkey sausage,
  5. chopped (about ¾ cup)
  6. 2 teaspoons dried thyme
  7. 1 ½ teaspoons garlic powder
  8. 1 teaspoon paprika
  9. ¼ teaspoon crushed red pepper
  10. 4 cups reduced-sodium chicken or vegetable broth
  11. 1 can (14 ½ ounces) no-salt-added diced tomatoes, drained
  12. 1 cup lentils
  13. 5 ounces fresh baby spinach

Instructions

  1. In a large skillet, heat oil over medium. Add onions and celery, stirring about 3 minutes or until softened. Add sausage and cook, while stirring, until brown. Add the spices and herbs, stirring for another 2 minutes. Stir in broth, tomatoes and lentils, and bring to a boil.
  2. Reduce heat to low, cover and simmer for about 15 minutes or until lentils are tender. Add fresh spinach, stir and simmer until wilted. Serve hot.
By Jessica Corwin, MPH, RDN

11 Superfoods to the Rescue with Recipes

super foods
Any “bargainista” can share her tips on getting the most bang for your buck when grocery shopping, but how do you know if you are getting the most nutrient bang for your buck? According to Webster, you may want to fill your cart with “superfoods” to start.

I must admit, despite the fact that I am a registered dietitian and live and breathe nutrition, I truly thought the term SUPER food was merely a media and marketing term to add more hype to the market. Shockingly, a coworker informed me that these powerful foods are at least legit enough to be defined by the classic dictionary.

“a food (such as salmon, broccoli, or blueberries) that is rich in compounds (such as antioxidants, fiber, or fatty acids) considered beneficial to a person’s health; Superfoods increase energy and vitality, regulate cholesterol and blood pressure and may help to prevent or fight cancer and other diseases.”

In other words, foods that are essential for optimal wellness! The (dark) cherry on top? Superfoods are straight from Mother Nature and naturally void of added sugars, trans fat and preservatives.

For example, you’ll get more nutritional value when opting for blueberries over fruit snacks, because the berries are bursting with vitamins—whereas the fruit snacks are mostly added sugars. When it comes to our diet and those of our children, choosing superfoods is the ideal way to add a dose of super nutrition! But what about getting them past a picky palate? Just keep trying (seriously. 20 tastes later, they may love it as painful as it is to reintroduce and reintroduce…). As you are (re)serving your superfoods, try using one of the 11 delicious recipes below. Each one is family approved and sure to please.

Introducing, Your SuperFoods!

#1 Avocado

Why It’s Super: Each creamy serving of this fruit provides nearly 20 vitamins, minerals and phytonutrients, including vitamin K, E and folate. What’s more is the healthy monounsaturated fats found in this green powerhouse are key to helping our bodies absorb fat-soluble vitamins; and with nearly 5 grams of fiber per 3-ounce serving, you will surely be left satisfied.

How to Serve It: Add a slice of avocado to top off a black bean burger, mix it up with cocoa powder and Greek yogurt for pudding, or add diced avocado to your salad to amp up the flavor.

Try this recipe: Avocado Tuna Salad

Serves 2

Prep time: 10 minutes
1 5-ounce can light tuna, drained  and flaked
½ avocado, diced
1 teaspoon lemon juice
2 Tablespoons celery, thinly sliced

1 Tablespoon sweet pickle relish

1 Tablespoons diced red onion (optional)
Pinch of black pepper, to taste

Combine ingredients in a small bowl and mix together, slightly mashing the avocado into the salad. The lemon juice will delay the avocado from browning.

Serve over a bed of leafy greens or between two slices of whole-grain bread for a delicious twist on a tuna salad sandwich.

#2 Pomegranate

Why It’s Super: The seeds of this fruit are often served on New Year’s Day as a symbol of good luck throughout the coming year. And it’s clear to see how luck may result when you consider the bounty of fiber and vitamins C and K packed within each bite.

How to Serve It: Toss a handful of seeds onto oatmeal, yogurt, salad or even ice cream for a unique splash of flavor.

Try This Recipe: Pomegranate Seeds

Serves 1-2

Prep time: 10 minutes

1 large pomegranate
Medium bowl filled with water

Cut off about a ½ inch from the top of the pomegranate. Be careful of juice splashing and staining your clothes and countertop. Without cutting through the skin, lightly score the pomegranate from top to bottom into quarters. Place the pomegranate into the bowl filled with water, pull apart each quarter, and begin to separate the seeds from the flesh. By doing this portion under water, you will be able to prevent the juices from splashing and staining your skin. While the seeds sink to the bottom of the bowl, the pith of the fruit will float to the top. Skim off the pith, drain the water and pour the seeds into a fine colander to rinse. Enjoy the seeds alone or serve them as a tasty topping for other food.

This part is SO much fun for little ones! And did you know that the pomegranate is a symbol for good luck?? We enjoy one every New Year’s for that very reason. Enjoy the seeds alone or serve them as a tasty topping for other food.

Once you have the seeds (aka. arils) separated, enjoy them alone for a crisp and juicy snack or serve them as a tasty topping for other food.

#3 Lentils

Why They’re Super: Lentils are an excellent source of protein, providing 18 grams per cup cooked, about as much as 3 ounces of beef. These legumes are rich in B vitamins, fiber and potassium. Plus, they are incredibly economical when purchased dry, and can be cooked in less than 20 minutes.

How to Serve Them: A simple lentil soup is by far the most popular option for moms as it is SO EASY to make, though lentils are often served as the star in a cold salad, made into a vegan sloppy joe or mixed into a veggie burger. The options are endless for this power house pulse!

And did you know that this very year, 2016, has been deemed the International Year of Pulses by the United Nations? Watch out, Kale. The pulses are moving in as the top trend among foodies!

Try this recipe: Turkey Sausage and Lentil Soup

Serves 8 (1 cup each)  Prep time: 10 minutes    Cook time: 15 minutes
1 Tablespoon olive oil
2 cups chopped onion
1 cup chopped celery
4 ounces turkey sausage,
chopped (about ¾ cup)
2 teaspoons dried thyme
1 ½ teaspoons garlic powder
1 teaspoon paprika
¼ teaspoon crushed red pepper
4 cups reduced-sodium chicken or vegetable broth
1 can (14 ½ ounces) no-salt-added diced tomatoes, drained
1 cup lentils
5 ounces fresh baby spinach

In a large skillet, heat oil over medium. Add onions and celery, stirring about 3 minutes or until softened. Add sausage and cook, while stirring, until brown. Add the spices and herbs, stirring for another 2 minutes. Stir in broth, tomatoes, and lentils, and bring to a boil.

Reduce heat to low, cover and simmer for about 15 minutes or until lentils are tender. Add fresh spinach, stir and simmer until wilted. Serve hot.

#4 Berries

Why They’re Super: Blueberries, raspberries, blackberries or strawberries, whatever berry you choose, these tiny fruits possess super nutrition. Low in calories, rich in fiber and exploding with antioxidants and vitamins. It’s amazing to think that each beautifully bright berry, no matter how small, is able to squeeze in so many nutrients to fuel our bodies.

Oh, the power of smallness!

How to Serve Them: Serve these delights fresh by the handful. Whether enjoyed atop breakfast cereals, on a fruit and cheese kabob, or used to brighten a smoothie, this fruit won’t disappoint.

Try this recipe: Blueberry Topping for French Toast

Serves 7 Prep time: 2 minutes Cook time: 10 minutes

1 16-ounce bag frozen blueberries
Prepared (Whole Grain) French toast

Add blueberries to a small saucepan over medium heat. Bring berries to a boil, stirring occasionally, until they begin to thicken into a syrupy consistency. Serve ¼ cup over warm slices of French toast.

(Like this recipe? We also have a Maple Raspberry Topping that is loaded with syrupy goodness!)

#5 Walnuts

Why They’re Super: Walnuts provide vitamin E for radiant skin and nails, plus omega-3 fatty acids to support strong vision and a healthy nervous system.

How to Serve Them: Combine walnuts with dried fruit and whole-grain cereal for a tasty trail mix, grind up walnuts as a topping for fish or chicken (in place of breadcrumbs) or simply toss a handful into banana pancake batter for added texture.

Try this recipe: Sweet Walnut Butter 

Makes 8 servings (2 tablespoons each) Prep time: 10 minutes
2 cups raw walnuts, chopped
2 teaspoons vegetable oil
1 teaspoon honey
¼ teaspoon cinnamon

Place walnuts in a food processor and blend until a thick paste is formed. Slowly pour in the oil until the paste begins to combine. Additional oil may be needed to create a smoother texture. Blend in cinnamon and honey to taste

Tip: This nutty butter makes an excellent meal on the run when spread over a whole grain tortilla and topped with chopped apples, raisins and a dash of honey.

#6 Leafy Greens

Why They’re Super: From spinach to broccoli rabe, romaine to endive, or rainbow chard to collards, the world of leafy greens is one you do not want to miss. Calorie for calorie, dark leafy greens may just be the most nutrient-dense food on the block. Within each vibrant leaf you will find a powerhouse of nutrients, including vitamins, minerals and antioxidants believed to help prevent the risk of several chronic diseases, including certain types of cancer.

How to Serve Them: Add bok choy to your stir-fry, roast kale into crunchy chips, replace a tortilla with a Boston bibb lettuce leaf or toss a handful of baby spinach into a smoothie. Who knew there were so many options for green veggies

Try this recipe: Spinach Bites 

Serves 12 Prep time: 15 minutes Cook time: 20 minutes

1 16-ounce package frozen chopped spinach, cooked and drained
¾ cup seasoned breadcrumbs
¼ cup wheat germ, crushed walnuts or ground flax seed
Garlic powder, basil, oregano and pepper to taste (optional)
1 ½ cups shredded cheddar cheese
3 large eggs

Preheat oven to 375°F.

Spray a baking sheet with cooking spray and set aside. In a medium bowl, combine all ingredients and mix well. Mold mixture into bite-size pieces (balls, nuggets or sticks) and place on prepared baking sheet. Bake 20-25 minutes, flipping bites halfway through cooking time. Serve warm.

#7 Cherries

Why They’re Super: Cherries are naturally rich in a flavonoid known as quercetin, a potent warrior in cancer prevention.

How to Serve Them: Whether you mix black cherries into your favorite granola bar recipe, simmer them down into a glaze for chicken or top off a yogurt parfait, you can’t go wrong with this sweet treat.

Though if you’re short on time, just pop out the pit and enjoy them as is! (Just watch out for the quick-t0-stain juices as they easily pour down toddler chins and onto their shirts – or under your nails as you pit them!)

Try this recipe: Chocolate Cherry Pinwheels

Serves 1 Prep time: 5 minutes

Whole-grain tortilla or slice of bread
¼ cup fresh cherries, halved and pitted (Tip: If your kiddo is averse to strange textures, fine dice or puree the cherries for more of a jam-like feel)
2 Tablespoons chocolate nut spread (such as Skippy’s Dark Chocolate or Justin’s Chocolate Hazelnut Butter)

Spread the nut butter evenly over the tortilla, top with cherries and roll. Slice into 4-8 pieces and serve.

# 8 Sweet Potato

Why It’s Super: This budget-friendly veggie packs a powerful antioxidant punch, serving up potassium and beta-carotene for a healthy heart and vital vision.

How to Serve It : Rather than ordering the often-greasy versions available in restaurants, bake your own sweet potato fries or chips. You can also roast fresh potatoes alongside a turkey breast for a sweet baked or mashed side.

Try this recipe: Sweet Potato Fries 

Serves 6 Prep time: 10 minutes Cook time: 40 minutes
Nonstick cooking spray
3 large sweet potatoes, sliced
2 Tablespoons extra-virgin olive oil (or 3 egg whites)
Salt and pepper to taste (alternatively, cinnamon is a great flavor enhancer!)

Preheat oven to 400ºF.

Lightly coat a rimmed baking sheet with cooking spray. Scrub potatoes thoroughly under cold running water and cut into fry-size pieces leaving skins intact (I go back and forth between rounds and sticks, though rounds are certainly faster!). Toss your cut sweet potatoes with olive oil (or egg whites) and seasoning in a medium mixing bowl. Once evenly coated, place onto a (dark) rimmed baking sheet. Spread fries into a single layer (preferably without touching as this can cause them to steam and prevent them from becoming crisp) and bake for about 15-20 minutes before taking a peek. If there are any beginning to brown too much pull them out now (not every piece will be cut evenly and will therefore cook at different rates. That is, unless your name is Martha… ). Otherwise, allow your fries to continue baking for another 5-10 minutes or until you have crisp edges and a soft center.

Serve plain or as my boys prefer, with ketchup.

Tip: If you choose to use egg whites in place of oil (hello, protein!), they will stick a ton more, so this is where the cooking spray will  be beneficial.

# 9 Oats

Why They’re Super: Whole-grain oats are free of added sugar, salt, and preservatives, a far cry from the average breakfast cereal geared toward kids, which packs upward of 4 teaspoons of sugar alone – and that is merely in ONE serving which no one honestly sticks with (be honest). Outside of missing the not-so-nutritious additives, oats provide filling fiber that will keep you and your kids feel full for longer. The fiber also helps stabilize blood sugar and maintains healthy cholesterol levels.

How to Serve Them: Add a dollop of plain Greek yogurt, a spoonful of nut butter and a pinch of raisins to 1 cup of cooked oats (1/2 cup dry) for a delicious and nutritious breakfast. You can also get breakfast started at night by combining steel-cut oats, diced apple, walnuts and a pinch of brown sugar in your slow cooker to create a ready-to-serve meal for hectic mornings.

Or if you just can’t get enough of flavored oatmeal mixes, make your own to save yourself the extra money and added sugar.

Try this recipe: Homemade Instant Oatmeal Mix

Serves 1 Prep time: 5 minutes Cook time: 2 minutes

½ cup oats
2 teaspoons dried milk powder
1 Tablespoon brown sugar
1 teaspoon ground cinnamon
1⁄8 teaspoon ground cloves
1⁄8 cup nuts or seeds (almonds, crushed walnuts, pumpkin seeds)
1⁄8 cup dried fruit (cherries, cranberries, raisins, diced apricots)

Combine ingredients in a small, re-sealable plastic bag for a ready-to-use packet of instant oatmeal. When ready to cook, place about 1/3 cup into a small bowl or mug with 1 cup steaming water or milk, allowing the heat to cook the oats. Top with fresh fruit or ground flax seeds if desired.

# 10 Salmon

Why It’s Super: Salmon is an all- star when it comes to heart health, fighting off inflammation in our bodies and reducing the rate of fatty buildup in our arteries. As a good source of omega-3 fatty acids and protein, this fishy find should be served at least once a week. Choose wild Alaskan salmon, as it tends to be the lowest in mercury.

How to Serve It: Shape canned salmon into patties (as we did in our summer 2012 issue) or make your own fish nuggets with crunchy panko breading.

Try this recipe: Sweet Broiled Salmon

Serves 4 Prep time: 5-10 minutes Cook time: 15 minutes

2 Tablespoons olive oil
¾ cup crushed walnuts
2 Tablespoons brown sugar
1 lb. salmon fillet
Preheat oven to 450°F.

In a small roasting pan, add 1 tablespoon olive oil to coat pan. Place salmon in the baking dish and top with a second tablespoon of oil. Roast for 15 minutes. Remove salmon from oven and switch to broil. Top salmon with crushed walnuts and brown sugar (you may also top with the pan juices). Return to oven and broil about 5 minutes or until walnuts begin to brown.   Cut fillet into 4 pieces and serve.

# 11 Greek Yogurt

Why It’s Super: This creamy delight provides the key to a healthy heart, muscles and bones, thanks to plentiful potassium. When compared with other yogurts, organic, plain, low- fat Greek-style yogurt provides double the protein, making it a hearty addition to your little one’s diet.

How to Serve It: Build your own parfait! Rather than buying the varieties loaded with added sugars, create your own fruity goodness by mixing in colorful berries and a sprinkle of a crunchy whole-grain cereal. You can also swap plain Greek yogurt for sour cream in any of your favorite dips.

In our house, we have been serving Greek yogurt with sprinkles as of late. With sprinkles being a combination of chia seeds (“black sprinkles”) and actual colorful sprinkles. Thankfully both mom AND son win with this healthy concoction!

Try this recipe: Strawberry Whip Fruit Dip

Serves 6 Prep time: 10 minutes

1 cup plain Greek yogurt
8 ounces whipped topping
½ cup strawberries, mashed

In a medium bowl, combine yogurt, whipped topping, and berries. Serve with fresh fruit or graham crackers for a fun treat.

By Jessica Corwin, MPH, RDN

Resident MommyRD + Owner of Eat. Grow. Live.

Spiderweb

spiderweb
With candy bars lurking behind every door and candy corn piled up on each desk you greet, “healthy” and “Halloween” are rarely found in the same sentence. Yet as the festivities for this ghoulish holiday stretch long before and after the evening of trick-or-treating, moderation is desired (by most moms, anyway!). As a dietitian and mom of two, I am thrilled when I can find ways to make food that is GOOD for us, FUN to boot! It is the perfect cherry on top of my family food sundae so to speak.
So, for those of you who share my sentiment, here is a fantastic “no-recipe” recipe that doesn’t require fancy kitchen skills whatsoever. Simply tear apart your string cheese, add a grape-a-licious spider, and the work is complete! Or better yet? Invite your kids to do the spooky work for you!
Happy Halloween!

Create a spooky spider in his web!

  1. Peel string cheese and lay it on the plate in a pentagon shape starting on the outside layer.  Move inward, creating another smaller pentagon within the first, and so on.  I ended up with four layers of pentagons.
  2. Next, lay additional string cheese at the junctions of the different corners, and anywhere else you’d like, until you have what looks like a web!
  3.  Next, slice a grape in half for the spider’s body.  Thinly slice the other half of that grape plus half of another one to create the spider’s legs.
  4.  Finally, add some raisin eyes, and he is finished!
By: Amy Hudson with Creative Kid Snacks.

Brainfood Breakfast Cookies

breakfast cookies

A good friend of mine inspired my toddler and I to whip up a tasty twist on her No-Bake Breakfast Cookies. Truly it didn’t take too much of any persuading on her part. Who wouldn’t want a cookie – let alone at breakfast! – and if you can skip the tedious task of baking them? Where do I sign up?

While I did not have the ingredients on hand to make this version, my munchkin and I were happy that our own take turned out deliciously. My favorite part (besides the bake-free aspect) is that my toddler couldn’t get enough – and little did he know that he was chowing down on brain-boosting healthy fats from the chia seeds and nuts, not too mention each one provides as much protein as an egg. Score for mom.

I hope you and your little ones enjoy these addicting cookies as much as we have!

No-Bake Chia cookies

Yields 15

Prepare a batch of these chocolatey, chia filled no-bake cookies for your next hurried morning for a no-guilt breakfast on the go!
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Prep Time
10 min
Ingredients
  1. 1 cup natural crunchy peanut butter
  2. 3 TBSP honey
  3. 1 tsp vanilla extract
  4. 1 cup whole grain cereal (we used Multi-Grain Cheerios)
  5. 1 cup old fashioned oats
  6. 1/3 cup raisins (boil them and allow them to soak a few minutes to make them extra plump!)
  7. ¼ cup mini chocolate chips
  8. 2 TBSP chia seeds
Instructions
  1. In a large mixing bowl, or using your stand mixer, combine all ingredients until peanut butter and honey are evenly distributed.
  2. Once combined, invite your kids to help you squish the mixture into balls (roughly 2-3 TBSP each).; This part was our favorite! Good luck not eating the entire batch!
  3. Store in an airtight container and refrigerate up to one week (or freeze!).
Nutrition information per cookie
  1. 175 calories, 11 grams fat, 2.5 grams saturated fat, 0 grams trans fat, 0mg cholesterol, 85 mg sodium, 16 grams carbohydrate, 3 grams fiber, 8 grams sugar, 6 grams protein, 0% vitamin A, 2% vitamin C, 2% calcium, 8% iron
By Jessica Corwin, MPH, RDN
Adapted from www.MomToMomNutrition.com

Gingerbread Granola

granola

The holidays are here! The wreathes may be hung, the tree may be decorated, and the presents wrapped tightly in a bow, but the menu??? Eek. Something always slips to the wayside, doesn’t it?

Thankfully despite the busy days ahead, I have a recipe that will not only make your home smell deliciously inviting, but it can be made ahead, stored festively, and provide a dash of health to your family during a not so healthy holiday season.

Let me introduce you to this recipe for Gingerbread Granola. Reminiscent of Gingerbread Cookies, this hearty cereal is a fun way to start (or end) your day! In our home, our toddler loves being able to nibble on “crunchies” (while handpicking out the plump raisins to enjoy separately), while the rest of us prefer to serve it over a dollop of Greek yogurt (vanilla for my husband, plain for myself – love the sweet-tart combo!).

Gingerbread Granola
This decadent granola will not only give your home a sweet holiday aroma – one that will surely help to lure late sleepers out of their cozy beds – it will also provide a nutritious meal to jump start your holiday with the energy you need.
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Ingredients
  1. 2 1/2 cups oats
  2. 1/4 cup pecans, chopped
  3. 1/4 cup almonds, sliced
  4. 1/2 cup chopped walnuts
  5. 1/2 cup flax seed, ground
  6. 1/4 cup brown sugar
  7. 1/8 cup molasses
  8. 3 TBSP olive or canola oil
  9. 1 tsp vanilla extract
  10. 1/4 tsp salt
  11. 1 tsp cinnamon
  12. 1 tsp ground ginger
  13. 1/2 tsp nutmeg
  14. 1/4 tsp ground cloves
  15. 1 cup raisins
Instructions
  1. Preheat oven to 300F.
  2. In a medium sized mixing bowl, add oats and nuts.
  3. In a small bowl, combine the remaining ingredients. Stir to combine.
  4. Top the oats and nuts with the sugar mixture. Stir until the oats are coated.
  5. Place onto a rimmed baking sheet.
  6. Bake 20 minutes before tossing to allow for even baking.
  7. Bake for another 15 minutes (until oats are beginning to crisp and turn golden brown).
  8. Serve with milk, kefir, Greek yogurt or crunch along as a stand-alone snack!
  9. Granola Mason Jars
  10. I like to store ours in Mason Jars to keep the granola crisp (and to make it easy to find for my boys!).
Nutrition facts
  1. 240 calories, 11 grams fat, 1 gram saturated fat, 0 grams trans fat, 45 milligrams sodium, 31 grams carbohydrate, 5 grams fiber, 16 grams sugar (10 grams naturally from the raisins), 5 grams protein, 0% vitamin A, 0% vitamin C, 4% calcium, 6% iron

The Great Pumpkin Cake

pumpkins

Charlie Brown has nothing on us this year. This clever idea is sure to impress everyone at your next fall potluck or Halloween party.

It’s always so much fun to see—and taste—the dishes at a potluck or family gathering. To create a stunning treat for your next event, try this reinterpretation of the classic bunt cake. It’s sure to be the star on the dessert buffet.

Use your favorite recipe to bake two bunt cake.  When cool, slice across the top of one cake to remove some of the rounded top.

Set the cake on a serving platter, spread a layer of your favorite icing or filling, and then carefully place the second cake on top.

Make a double batch of your favorite white frosting and reserve ½ cup.

Tint the frosting orange to cover the cake, and tint ½ cup of the frosting brown for the pumpkin’s stem.

For the Stem: Frost an ice cream cone with the brown icing and place on top of the pumpkin. Decorate platter with seasonal candies and embellishments as desired.

WRITTEN AND PHOTOGRAPHED BY HILLARY BLACK RECIPE AND STYLING BY ROBIN PLANT

Healthy Christmas Tree Snack

christmas tree cookies

This simple snack is sure to be a hit with the kids. Let them get creative woth decorating their tree. Dried fruit and tomatoes are other great ornament options.

Ingredients:

1-2 stalks celery
1 slice ham
1-2 baby carrots
1 cheese stick
small section of a yellow pepper

Directions:

Use cut celery arrange on an angle to create the shape of the tree.  Slice a baby carrot into wheels for the ornaments.  Cut a yellow pepper into the shape of a star for the top of the tree.
Create the trunk by rolling a slice of deli ham into a one inch wide roll-up and folding it in half.  Slice the bottom off to create a straight line if you wish.
My favorite part of this snack are the snowflakes.  I created them by slicing some string cheese into wheels, then carefully slicing little triangles out of them (from the outside in).
Serve with a little ranch for dipping, and enjoy!
(My kids ate this whole snack up!  So much good fiber and protein!)

Variations: Use cucumbers for the tree (sliced in “sticks”) Use a carrot or two for the trunk and cherry tomatoes for the ornaments Use yogurt for the snowflakes.

Red White Blue Recipe Roundup

fourth of july recipes

With Memorial Day right around the corner and festive barbecue’s popping up left and right, who isn’t in need of a delicious recipe decorated with our dashing colors of Independence? With the spirit of the holiday in mind, here is a tasty (and EASY) roundup of recipes from a few of my favorite health-minded bloggers. Enjoy!

My friend at Around the Plate likes to whip up her Red, White, + Blue Parfait as an American classic for her family. Simply layer a whole grain granola with protein packed Greek yogurt and fresh berries for a fabulously festive way to kick off the holiday weekend!

Nutella Crepes from Love & Zest. Need I say more? Seriously. Just add fresh berries to a whole grain crepe, tortilla, or heck, even a slice of bread, covered with a decadent spread of chocolate nut spread and YUM.

This Blueberry, Strawberry, + Jicama Chip Dip from Two Peas + Their Pod is a very unique take on a fresh dip. Certainly a unique flavor, but a fun way to introduce jicama to your kiddos!

And of course, I have to give a shout out to the tasty bloggers found right here at GF4K!

This no-bake dessert lets kids help with any patriotic celebration preparation. All it takes is a quick dip, roll, and a bite. Easy peasy and zero excuses NOT to share these Red, White + Blue Dipped Strawberries at your next get together.

If you come across blue potatoes at your local market? You will have to mix up a batch of this Red, White, + Blue Potato Salad. A specialty twist on a classic picnic addition.

Fourth of July Cake. It’s cake. No further description needed.

While you are busy trying to please the kiddos, be sure to mix up a dish or two to impress the grownups as well. This Independence Day Salad is the perfect choice. Feta, fresh berries, nuts, and mixed greens. Fresh, light, and ideal for a summer day.

Hope you and your family enjoy celebrating the lives and memories of the incredible men and women who have fought for our freedom throughout our lifetime and beyond. Our family of four will be celebrating with friends with a 5K, cookout, and hopefully our small West Michigan  parade as the cherry on top! Cheers!

Thanks for reading!

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