Apple Farro Salad With Chicken

An apple a day can keep the doctor away! With 4 grams of soluble fiber and antioxidants to boot, a medium apple has the power to help prevent health conditions such as pancreatic and colorectal cancer, diabetes, high cholesterol, gallstones, heart disease and cataracts.

Include an apple in your day today with this delicious combination of fresh apples, farro and grilled chicken breast.



Apple Farro Salad With Chicken

Need a new way to use up those zucchini?

If you’re a gardener, or just like to shop the farmers market, you know zucchini are in abundance — or overabundance — this time of year. Are you out of ideas on how to use up your bounty? Leaving zucchini on your neighbors’ doorsteps? Scouring the Internet for new recipes? Don’t give up just yet. Zucchini are one of the most nutritious summer vegetables and we’ve got a flavorful, healthy recipe below.

Watermelon Feta Pasta Salad

Pasta salad with cilantro lime dressing and pumpkin seeds

It’s that time of the year — when summer is winding down and we start thinking about the fall. What better way to celebrate the transition than with a salad that celebrates the best of both seasons?

Watermelon is the ultimate summer food. Who doesn’t enjoy a juicy watermelon slice on a hot day? It’s virtually fat-free and rich in vitamin A and C. It’s a great guilt-free way to enjoy something sweet.

Smoothie Mania!

Smoothies make a great snack or can be a great lunch addition. For lunch, freeze in an airtight container and place in the lunchbox in the morning. Be sure to shake the container well before eating!

Throw these yummy combinations in the blender and whirl at a high speed to desired smoothness.

Banana Split: 1 frozen banana, 2 cups frozen strawberries, 2 to 3 yogurt cubes,* ½ cup pineapple, 2 cups low-fat chocolate milk (more or less for desired consistency)

Zucchini Muffins

These delicious and healthy muffins offer a great way to use what many gardeners count as one of their favorite, and most abundant, vegetables. With no refined sugar, plus extra fiber and protein, these tasty treats pack a powerful nutritional wallop.





3 eggs (or equivalent egg substitute)

½ cup canola or coconut oil

½ cup no-added-sugar applesauce

2 teaspoons vanilla

1 single-serve carton plain or vanilla Greek yogurt

½ cup agave syrup

3 cups shredded zucchini (one medium to large squash)

Melon and feta salad

Summertime is melon time! Melons are packed with essential vitamins and minerals, making them an excellent choice for snacks or a side dish during the summer, when they are most abundant. With high levels of vitamin C, vitamin A, potassium and lycopene, melons play an important role in healing; maintaining healthy teeth, skin, bones and vision; promoting heart health; and preventing cell damage. Take a bite out of this healthy food with this recipe for melon and feta salad – a refreshing, tasty summer treat.



Melon and Feta Salad

Salmon leftover makeover

You’ve just enjoyed a nice salmon dinner, but you have leftovers and wonder what to do. We all know that while doable, that remaining, day-old salmon just doesn’t hold its shape and flavor as well when reheated. Why not mix things up a bit (literally) and turn the leftovers into salmon cakes? Make things even more interesting by replacing the usual bread crumbs with quinoa for added fiber, protein and iron.

Embrace edamame!

The little bean packed with taste and many health benefits

It’s so easy to get into a rut when it comes to food. For me, that’s especially true with vegetables — until I discovered edamame. I purchased a bag in the organic frozen food section of my grocery store and brought it home. My husband raised his eyebrows at first, wondering what I was planning. Edamame is young soybeans. You can purchase them fresh or frozen, in the pod or hulled. If you are planning to use them in the recipe below, buy them already hulled.