Recipe

Whether you`re racing to soccer practice or getting ready for the school bus, these tasty muffins are the perfect on-the-go item for your family`s healthy breakfast or snack. The addition of Squoosh Orangobango ensures a moist muffin that you and the kids will love!

Ingredients

Muffins

2 cups spelt flour

½ cup oatmeal

3 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. salt

Cornbread is the quintessential side for everything from burritos, salads and soups. The addition of whole corn kernels and creamy cheese makes this loaf burst with flavor. I like baking it the traditional way, in a cast iron skillet for extra crispiness and serve straight from the skillet for an authentic presentation.

Serves 8

Ingredients

- ¾ cup yellow cornmeal

- 1 ¼ cup unbleached all-purpose flour

- ½ teaspoon baking soda

- 1 teaspoon baking powder

- ½ teaspoon salt

- 1 cup milk

This is one of my favorite ways to serve corn on the cob. The rustic appeal of the husks and slightly charred kernels makes this the perfect BBQ side dish. Plus the tied back husks make this easy to grasp and fun for kids to eat. I omit the chili powder on my kids’ cob, however the adults love the kick of heat.

Serves 4 

Total time 10 minutes

Ingredients

- 4 ears corn with husks

- 1/2 cup sour cream

- 2 tablespoons chopped cilantro

- 1 lime, zested, and cut into wedges

I could eat salads everyday in the summer, however my kids may not share my same passion for the leafy greens. This recipe ensures we all get something we like, chicken, fresh cherries and warm cheese…yum!!!

Serves 6, Total Time 25 minutes

Ingredients

- 2 tablespoons extra-virgin olive oil

- 2 tablespoons finely chopped shallot

- 2 tablespoons chopped fresh tarragon

- 1 tablespoon fresh lemon juice

- ¾ tablespoon grated lemon zest

- ½ cup breadcrumbs

-1 egg, whisked

This simple crostini is a perfect way to use to fresh cherries. It’s a beautiful appetizer for a summer BBQ or an after camp snack for the kids- either way, its delicious and loved by the whole family.

Serves 4

Ingredients

- 1 ½ cups pitted, chopped sweet cherries

- 1 tablespoon light brown sugar

- 4 slices rustic bread or baguette

- 2 tablespoons extra virgin olive oil

- ½ cup fresh ricotta

- Zest of 1 lemon

Instructions

1. Heat oven to 375 degrees.

I keep this hearty breakfast or anytime of day snack readily available in my fridge.

Serves 6

Ingredients

- 2 cups old fashioned rolled oats

- 1 red apple, grated

-  1 teaspoon cinnamon

- 2 ½ cups unsweetened apple juice

- 1 ½ cups plain Greek yogurt

- ½ cup sliced almonds

- 2 tablespoons flax seeds

- Fresh berries for serving

Here is one of my all-time favorite muffin recipes. A perfectly healthy on-the-go snack for toddlers and the whole family- I always have a bag of these in the freezer.

Makes 12 muffins or 24 minis

Ingredients

- 1 cup old fashioned rolled oats

- ½ cup whole-wheat flour

- ½ cup all-purpose flour

-½ cup brown sugar

- ¼ cup ground flaxseed

- 1teaspoon baking soda

- 1½ teaspoon baking powder

- ½ teaspoon salt

- 1½ cups mashed ripe bananas (about 4 small)

A deliciously refreshing morning smoothie or afternoon snack, this recipe is modified for a 6 month +, 8 month+ and the rest of the family.

Time: 5 minutes

Serves 4, 8-ounce smoothies

Ingredients:

- 3 cups strawberries, stems removed, roughly chopped             

- 4 bananas, peeled, cut into chunks

- 1 ½ cups plain yogurt

- ¼ cup milk

- 2 tablespoons honey or maple syrup

- 1 cup ice

I am in love! After a trip to the farmer’s market, I filled up on the most beautifully red and rip hand picked strawberries and tried to figure out how I could incorporate them into my dinner plans without making a dessert. With the other seasonal produce I put together a light and refreshing quinoa salad that not only I love but my kids adored as well. The big recipe will keep in the fridge for the following day’s lunches.

Serves 8

 You can still have creamy comfort food when the warmer months approach. Adding seasonal veggies to a basic risotto recipe makes it a deliciously fresh spring dish.

Serves 4 

Prep time 5 minutes

Cook time 20 minutes

Ingredients

- 4 cups chicken or vegetable broth

- 1 tablespoon olive oil

- 1 fennel bulb, thinly sliced and diced

- 2 garlic cloves, minced

- 1 cups Arborio rice

- 4 ounces soft goat cheese