Ingredients

• Nonstick cooking spray
• ½ teaspoon garlic powder
• ½ teaspoon ground allspice
• ½ teaspoon coarsely ground black pepper
• ⅛ teaspoon salt

Ingredients

For the cauliflower base:

• 1 medium head cauliflower (4-5 cups cauliflower rice)
• 1/4 cup shredded parmesan cheese
• 1 egg
• pinch of salt and pepper

Ingredients

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Patriotic Salad with Quinoa & Berries

Serves 8

Ingredients

• 5 ounces salad greens (I used arugula)
• 3 cups cooked, cooled quinoa
• 1.5 cups blueberries
• 1.5 cups raspberries
• Sliced watermelon cut into stars with a cookie cutter (optional)
• favorite salad dressing, served on the side

Instructions

Summer Berry Crostini with Lemon Ricotta + Honey

Ingredients

• 2 demi (petite) multigrain or whole grain french baguettes, cut into about 24 small slices, about 1/4 inch thick
• 1 tablespoon olive oil
• 1 1/2 cups low-fat ricotta
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey, plus extra for drizzling
• pinch of salt
• 1-2 cups fresh organic summer berries (strawberries, blueberries, cherries, raspberries)

Instructions

1. Preheat oven to 425 degrees F.
2. In medium bowl, mix together ricotta, lemon juice, a tablespoon of honey, and a pinch of salt. Taste; adjust flavors as necessary. You may want more lemon or honey.
3. Place crostinis on baking sheet and drizzle with olive oil. Sprinkle with a dash of salt. Bake for 10 minutes or until slightly golden brown. Immediately spread ricotta over warm crostinis and place berries on top.  Drizzle with a bit more honey. Serve immediately.

Red White and Blue Watermelon and Blueberry Fruit Salad

Serves 6

Ingredients

• 2 cups watermelon, cubed
• 1 cup jicama, peeled and cubed
• 1 cup blueberries
• 2 tablespoons lime juice
• 2 tablespoons honey
• pinch of chili powder
• ½ teaspoon salt
• ¼ cup fresh mint, chopped
• ¼ cup feta cheese, crumbled

Instructions

1. Mix watermelon, jicama and blueberries in a large bowl. Mix the lime juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

Coconut Water & Fresh Berry Popsicles

Ingredients

• 2.5 cups Fresh Berries (I used blueberries, raspberries, and sliced strawberries)
• 40 oz Coconut Water

Instructions

1. Drop berries into popsicle molds (smaller pieces will go to the bottom, others will have to be gently nudged into the mold using a butter knife or extra popsicle stick).
2. Pour coconut water over the berries to fill the popsicle mold, then insert popsicle sticks.
3. Cover and chill for several hours.
4. Allow to sit on counter at room temperature for a few minutes for easy release from the molds.

Patriotic Layered Smoothie

Ingredients

• 1 frozen Banana
• 1 cup Vanilla Yogurt
• 1/2 cup frozen Cherries
• 1/2 cup frozen Blueberries
• 1 cup Acai Juice
• 1/4 cup Milk of your choice
• 1 1/2 cup Ice

Instructions

1. In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup cherries, 1/2 cup acai juice and 1/2 cup ice. Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean. Place in freezer for 30 minutes to help keep layers separate. This will give you your bottom red layer.
2. In a blender, combine 1/2 banana, 1/2 cup yogurt, 1/4 cup milk and 1/2 cup ice. This will create your creamy white layer. Blend until smooth and divide among the glasses. Be careful to keep sides of glass clean. Place in freezer for 30 minutes to help keep layers separate.
3. In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup blueberries, 1/2 cup acai juice and 1/2 cup ice. Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean.
4. Place in freezer until ready to serve to help keep layers separate. Enjoy!

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