recipe

  • Triple Cherry Shirley Temple

    For a refreshing summer beverage that’s completely family-friendly, look no further than this nonalcoholic bubbly.

  • Simply Cinnamon

    Cinnamon is usually considered a winter spice: You might bust it out when it’s your turn to host the company Christmas party or you’ll see it added to your local bar’s seasonal drink menu, but this spice doesn’t have to hide when temperatures begin to rise.

    Why you need to add this spice to your life
    By Erica Tasto
  • Peanut Butter, Grape & Chocolate Snack Bites

    Weekly Recipe: 
    NonWeekly
    [title]
    For a no-bake dessert that will please kids, parents, and their taste buds, give these bite-size chocolate balls a try. Makes 30 balls.

    ¾ cup low-fat crunchy peanut butter

    ¼ cup Welch’s 100% Grape Juice made with Concord grapes

    1 cup oats

    1 tablespoon ground flax seed

    2 teaspoons honey

    3 tablespoons dark chocolate chips

    1 teaspoon vanilla

    Heat peanut butter in a microwave about 25 seconds, until thinned out. Remove from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips, and vanilla; stir to incorporate. Refrigerate for at least 30 minutes. Line a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls. Place in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator. Source: Robin Plotkin, RD, LD, robinsbite.com

  • Fruit & Nut Bark

    Weekly Recipe: 
    NonWeekly
    [title]
    This easy recipe will satisfy your chocolate craving—with a little fruity crunch. Makes 8 2-ounce servings.

    12 ounces dark chocolate, chopped, divided

    ½ cup dried cranberries

    1/3 cup chopped pistachios

    1/3 cup chopped dried apricots

    ¼ cup slivered almonds

    2 teaspoons fresh organic orange zest

    Heat 8 ounces chopped chocolate on the stove until completely melted, stirring frequently. Remove from heat and stir in the remaining chopped chocolate until melted and combined. Pour the melted chocolate onto a baking sheet lined with parchment paper and spread the mixture into a ¼-inch thick rectangle. Working quickly, sprinkle the cranberries, pistachios, apricots, almonds, and orange zest evenly over the chocolate. Place the baking sheet in the refrigerator for 7 to 10 minutes to harden. Break or cut the chocolate into pieces. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

  • Cinnamon Spice Sweet Potato Chickpea Salad

    Weekly Recipe: 
    NonWeekly
    [title]
    These sweet ‘n’ spicy potatoes make the perfect side dish to accompany any meal. Serves 4.

    2 large sweet potatoes, peeled and chopped into 1/2 -inch pieces

    3 cups cooked chickpeas

    1 large onion, peeled and chopped

    1 teaspoon cinnamon (or more to taste)

    1 teaspoon sea salt (or more to taste)

    2 tablespoons coconut oil, divided

    Preheat oven to 425 degrees and line a large baking sheet with parchment or a nonstick liner. Peel and chop sweet potatoes. In a large bowl, add the cooked chickpeas, uncooked sweet potatoes, chopped onion, cinnamon, salt, and 1 tablespoon coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35 to 40 minutes. Remove from oven and place into a large bowl. Add the remaining 1 tablespoon of coconut oil and stir well to coat. Add additional sea salt if preferred. Source: Angela Liddon, ohsheglows.com

  • Fresh and Fit

    Between filming her latest movie—the psychological thriller “Haven­hurst,” set to be released later this year—and basking in the second-season glow of Syfy’s futuristic television series “Defiance,” 42-year-old Julie Benz has been doing everything but slowing down. How does she keep it up?

    Actress Julie Benz shares her food and fitness lifestyle
    By Erica Tasto
  • Pineapple & Mint Infused Water

    Weekly Recipe: 
    NonWeekly

    Pineapple spears

    Mint

    For a 32-ounce batch, use 2 pineapple spears (approx. 1 inch by 4 inches) and 1 sprig (6 to 8 leaves) of mint. Infuse in the refrigerator for 8 hours or overnight. Strain before serving. Source: infusedwaters.com

  • Coolheaded Flower

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup coconut water

    1 tablespoon fresh chamomile flowers

    ¼ cup grapefruit juice

    1 ½ cups frozen watermelon chunks

    ½ cup frozen peach chunks or 1 fresh peach, pitted and sliced

    Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)

  • Coconut Mint Chip

    Weekly Recipe: 
    NonWeekly
    SERVES 1-2

    2 cups coconut water

    ½ avocado, pitted and peeled, or meat from 1 raw, young Thai coconut

    5 fresh mint leaves

    1 tablespoon cacao nibs

    3 or 4 ice cubes

    Blend all ingredients and serve.

    Source: Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press). Photo Credit: Anaïs & Dax

  • “Key Lime” Pudding

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1/3 cup light agave nectar, plus more to taste

    ½ cup freshly squeezed lemon juice

    ½ cup freshly squeezed lime juice

    2 ripe avocados, pitted and peeled

    2 bananas, chopped

    2 teaspoon finely grated lemon zest

    1 teaspoon finely grated lime zest

    Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.

    Source: The Blender Girl