Now that the kids are back to school and summer is winding down, weekend family breakfast is an excellent way to spend some time together. Let the kids help make some pancakes, yeah! Kids and pancakes, now that’s fun and delicious. 

Fresh blueberries are fabulous right now, and this recipe is delicious and nutritious. Blueberries are full of fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content. The cottage cheese in the recipe adds protein. Pick some up at Hansen’s Dairy, where you can also find fresh farm eggs, buttermilk, and maple syrup. You can also find eggs, maple syrup, and other great items at the Cedar Falls Farmers Markets.

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One pot meals are an easy way to get a nutritious meal on the table. Chicken thighs are super tasty and economical. The seasonings in this recipe really absorb into the chicken and the rice making this dish burst with flavor. This recipe uses fresh squeezed lemons, which are great for good gut health too. Add a green cruciferous summer vegetable like some fresh broccoli from the Farmers Market and you’ll be ready to eat in about an hour.Continue reading→

Summer is a great time to enjoy some fresh squeezed lavender lemonade. After trying different recipes, and playing around with the ingredients, this combination may be one your family loves. Steep the lavender buds and mix the tea with fresh squeezed lemons and just the right amount of honey… delicious, enjoy! Bonus, the ingredients are good for headaches, allergies, and colds too.

Ingredients:
2 c. of boiling water
2 Tbsp of lavender buds
3/4 c. raw unfiltered honey
1-1 1/2 c. fresh squeezed lemon juice (3-4 larger lemons)
Cold water

Directions:
Bring 2 cups of water to a boil. Add the lavender buds, cover, and steep for 10 minutes. Pour tea into a 2 quart pitcher. Add honey and stir until dissolved. Add 1 to 1 1/2 c fresh squeezed lemon juice to the pitcher (depending on how tart you like it) and mix. Add cold water to make 2 quarters, mix, enjoy, or refrigerator for later.

Perfect for Graduation Parties!!

Spinach Dip

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Vicky’s Favorite Granola

4C rolled oats

1 1/2 cup coconut

1 1/2 cup sliced almonds

1 1/2 cup pecans

1 cup sunflower seeds

1 T cinnamon

1/2 cup melted  virgin coconut oil

1/2 cup maple syrup (honey or agave may also be used)

1 t almond extract (vanilla extract may also be used)

Preheat oven to 250 degrees F.  Lightly coat a 9 x 13 glass dish with non-stick vegetable spray. 

In a large bowl, mix all of the dry ingredients. In a separate bowl, mix together the melted coconut oil, syrup and extract. Pour the wet ingredients in to the dry ingredients and stir to evenly coat. Transfer the mixture to the glass casserole dish. Bake in a 250 degree oven for 2 hours and 15 minutes (mixture should be golden in color and dry). Turn off the oven, and leave the granola in the oven to cool for 3-4 hours.

Break up the granola, and store in an airtight container.

Adapted from  the cookbook “Eat Clean Live Well” by Terry Walters

Photo: Squash soup garnished with beet kimchi, greek yogurt, apple peel, dulse flakes, and roasted daikon radishes.

Feel warm and full this fall with this lovely soup.

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Amaranth Carrot Raisin Cookies

*GF *Wheat free *Vegan *Dairy Free *Sugar Free!

Yields 30 1.5” cookies.        Preheat oven to 350.        Bake time: 12 min

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A lemon version of a popular summer treat. Try putting some of those extra zucchini into this delicious bread (it’s really more like cake).

Bake: 325°F for 60 min

Makes 1 large 5” x 9” loaf pan, or 2 small 8” x 4” loaf pans

Ingredients:

½ c. butter or substitute*

3 eggs

½ greek yogurt

1 tsp. Vanilla

1 tbsp. Lemon juice

¾ c. sugar

2 ½ c. Grated zucchini

Ingredients:
3 c. Flour**

1 tsp. Baking soda

1 tsp. Baking powder

1 tsp. Salt

Directions:

Preheat oven to 325°F. Melt butter a little. Mix butter, sugar, eggs, vanilla, yogurt, and lemon juice. Add zucchini and mix. Mix flour, baking soda, baking powder, and salt in separate bowl. Add wet mixture to dry and stir well. Empty mixture into greased pan (or pans) and bake for 55 minutes. Allow to cool completely before removing loaf from pan. Enjoy!

notes:

*I used Earth Balance Vegan Buttery Sticks in this recipe

**I like to use spelt flour, but any all purpose flour will work

Photo: Beet greens with summer vegetables and vinaigrette

Make your salads pop with all the wonderful colors of summer!

Salad Ingredients:

Beet greens (and shredded raw beets)

Any fresh seasonal toppings! (Carrots, radishes, asparagus, borage flowers pictured above)

Dressing:

½ c. Whole grain mustard

¼ c. Local honey

2 Smashed garlic cloves

Pinch of salt

Pepper and dry herbs of your choice (thyme and basil are always good!)

¾ c. Extra virgin olive oil

¼ c. Lemon juice

⅛ c. Apple cider vinegar

⅛ c. Balsamic vinegar

Directions:

Add everything to a mason jar or empty dressing bottle and shake well. Keep refrigerated.

**Change ratios as desired! More honey to make it sweeter, more vinegar to make it tangier, more lemon for more sour, and more garlic for more zip!

Lemon thyme chicken on fresh greens with a roasted yellow beet and balsamic vinegar

Ingredients:

4 chicken breasts

Juice and zest of one organic lemon (or ¼ c. lemon juice)

¼ c. Olive oil

1 heaping tbsp. fresh thyme

Salt and pepper to taste

Directions:

In a medium bowl, add olive oil, lemon juice and zest, thyme, and salt and pepper. Add chicken and make sure it gets covered with the marinade. Cover and set in fridge for 1 hour.

Grill chicken 5-6 minutes over direct heat or until internal temperature reaches 165 degrees.

Serve on it’s own or try it over a bed of greens with oil and vinegar.

Enjoy!