Thanks to my friend Rob, you’ll be able to taste this unusual lip smacking combo. I added a pinch of chili for warmth and heat which breaks up the sweet punch of balsamic and mango.
Zucchini Fritters
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Granny always had plenty of zucchini, and she would serve these fritters hot – but I like to prepare them ahead and offer them room temperature for a late morning brunch buffet.
Grapefruit Salsa
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Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita.
Lemon Poppy Seed Muffins
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One of my youngest clients, Sarah, dubbed this lemony breakfast treat the ‘polka-dot muffin’. To save time, double the amount of batter and freeze half a batch in paper muffin liners. When you’re ready for another fresh- baked round, pop them into a muffin pan and bake in your pre-heated oven!
Eggplant Manicotti
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Manicotti, which means “muff” in Italian, are idea for filling with cheesy ricotta. Slices of eggplant mimic this pasta-free way to enjoy the same flavors you’ll find in the original recipe. Adding kale to the filling boosts nutrition, lowers calories and fat.
5 Pantry Items That Are Better Homemade
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Store bought pantry items can certainly cut back on cooking time, but some foods can actually taste better (and are certainly healthier) if you make them from scratch.
Salmon Cakes
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Serve salmon cakes on top of a lightly dressed mesclun or baby spinach salad. Sprinkle fresh chopped chives and enjoy as an alfresco lunch or the start to an elegant meal. Fish lovers will be hooked on this tasty preparation. A great way to use up leftover white wine and extra fresh herbs, these cakes also freeze beautifully.
Double Dipping, Make it a Salsa Party!
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When I say ‘double dipping’, I don’t mean dipping your chip twice! I meant doing double duty by eating more fruits and veggies at the same time.
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