Recipes: September 2019

Recipes September 2019

Watermelon Blueberry Feta Salad

Recipe provided by Jamie Miller, registered dietitian, Village Health Clubs & Spas

Photo courtesy Village Health Clubs & Spas, www.villageclubs.com

2 cups seedless watermelon, cubed into 1-inch pieces (about 2 cups)

2 cups blueberries

6 cups arugula

¼ cup mint or basil, julienned (optional)   

1      cup crumbled feta, reduced fat

For the dressing:

1  large lime, juiced

1 Tbsp. olive oil

1 tsp. honey or pinch of stevia

Salt and pepper to taste

Combine the cubed watermelon, berries, arugula, herbs and feta in a bowl. Combine all dressing ingredients into a small bowl and whisk. Add dressing to the salad bowl and toss until well combined. Serve immediately. Makes 4 servings. 

Blueberry Pecan Oatmeal Griddle Cakes

Recipe and photo courtesy The Food Hunter, www.foodhuntersguide.com

1½ cups organic old fashioned oats, divided

½ cup chopped pecans

1 tsp. cinnamon

1 tsp. baking soda

pinch of salt

1 cup fat-free Greek Yogurt 

1 egg

1 Tbsp. olive oil

1 tsp. vanilla

½ cup organic blueberries 

Preheat a greased griddle pan over medium heat.

In a food processor, pulse 1 cup of oats until finely ground and resembling flour. In a mixing bowl, add oat flour, the remaining ½ cup old fashioned oats, pecans, cinnamon, baking soda and salt. Stir to combine. In a separate bowl, combine yogurt, egg, oil, and vanilla. Mix until well combined. Pour wet ingredients into dry ingredients and mix to incorporate. Fold in the blueberries. Using a ¼ cup measuring cup, scoop batter onto pre-heated pan. Gently flatten the batter to resemble patties. Cook for 3-4 minutes, then flip cakes and cook for another 3-4 minutes. Cakes are done when both sides are golden brown and center is set. 

Optional: Top with lightly sweetened yogurt and blueberries before serving. 

Power Cereal

Photo and recipe courtesy Tempe Public Market Café, www.tempepublicmarket.com

¼ cup shredded coconut, un-toasted

¼ c rolled oats, un-toasted

½ oz. pepitas, toasted

½ oz. sunflower seed, toasted

½ oz. almonds, toasted

½ oz. walnuts, toasted

1 Tsp. chia seeds

⅛ cup puffed amaranth or millet

½ oz. salt

1 cup canola oil

½ cup brown sugar

½ cup maple syrup

⅛ cup sun dried blueberries or cranberries

⅛ cup freeze dried strawberries

1 cup bran flakes

Fresh fruit

Desired milk

Toast mix nuts, seeds, oats and salt in a medium bowl.  In a separate bowl mix oil, brown sugar and maple syrup until blended. Combine the brown sugar mixture with the dry ingredients. Spread evenly on a greased baking tray. Bakerat 315 degrees, stirring every 15 minutes until golden brown. Allow to cool on baking tray, once cool mix in dried berries and bran flakes.

Grilled Fennel & Cannellini Bean Salad

Recipe and photo courtesy The Food Hunter, www.foodhuntersguide.com

1 large fennel bulb 

1 can cannellini beans 

¼ lb. pancetta, diced 

2 tablespoon red wine vinegar

1 tsp. garlic powder

1-2 Tbsp. fresh sage leaves, minced 

3 Tbsp. olive oil

Parmesan cheese 

Bring a large pot of water to a boil, and cook fennel for 10 minutes. Remove and set aside to cool. Slice the bulb into quarters and season with salt and pepper. Grill fennel for 10 minutes each side, or until the pieces begin to soften, but still has a slight crunch. In the meantime, fry pancetta on the stove until crispy, set aside to cool. Add olive oil, red wine vinegar, garlic powder and chopped sage to a small bowl and whisk to emulsify the oil. Season with salt and pepper. Combine fennel with the drained beans and fried pancetta. Toss with dressing, top with Parmesan cheese, and serve.

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