Spring Season

The days are longer and the sun is shining! It is time to transition out of heaving winter eating and into light spring eating. New fresh fruits and vegetables are in season in June that have many benefits for your health and overall mood. 

 Benefits of Eating Seasonal Foods: 
Cheaper Cost
Fresh Taste
Peak quality means more nutrients!

Vegetables, Fruit, and Herbs in Season During June:   
Apricots
Basil
Beets
Blueberries
Cherries
Corn
Green beans
Kiwi
Peaches
Nectarines
Strawberries
Tomatoes
Watermelon
Yellow squash

EAT UP! 

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Recipe of the Month - August


No- Bake Healthy Cookies
Yield: 12 cookies 

Ingredients: 
- 3/4 cup creamy peanut butter 
- 1/4 cup honey or agave 
- 1 tsp. vanilla extract 
- 1/4 tsp. salt 
- 2/3 cup Kellogg's Rice Krispies Cereal 
- 1/4 cup flaxseed
- 2/3 cup old- fashioned oats, uncooked 

Directions: 
1. In a medium-sized bowl, combine peanut butter, honey, vanilla, and salt. Microwave for 20 -30 seconds and stir until combined. 
2. In the same bowl, add in the Rice Krispies Cereal, flaxseed, and oats. Stir together until completely combined. 
3. Add in any optional add-ins if desired (raisins, dark chocolate chips, coconut flakes)
4. Form balls with the mixture then flatten the balls in your hand to create a cookie shape. 

**Store cookies in airtight container for 4 - 5 days in the refrigerator or freeze for up to 3 months. 

Nutrition Facts for one cookie: Calories: 154; Total Fat: 10g; Saturated Fat: 2g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 77mg; Carbohydrates: 13g; Fiber: 2g; Sugar: 7g; Protein: 7g; Vitamin A: 0%; Vitamin C: 1%; Calcium: 2%, Iron: 6%

Recipe Archive
Main » Soups » Recipe Details
  
Curry Apple Lentil Soup Mix

Ingredients

2 (2 cup) jars with tight-fitting lids or bags

½ pound red lentils (1 cup)

½ teaspoon salt

3 tablespoons minced dried onion

1 tablespoons curry powder

½ teaspoons garlic powder

½ pound green lentils (1 cup)

1 cup dried apple rings, cut into 1/2-inch pieces

1 tablespoons dried parsley leaves


Directions

1.     In bottom of each glass jar (or bag):

2.     Place ½ cup red lentils; top with ¼ teaspoon salt, 1 ½ tablespoons dried onion, ½ tablespoon curry powder, ¼ teaspoon garlic powder, ½ cup green lentils, ½ cup apple pieces, and ½ tablespoon parsley; in that order.

3.     Seal jars and store at room temperature up to 1 month, or store in the refrigerator until ready to eat!


Prepare labels with cooking instructions and attach to jars. Add these cooking directions to each label before giving as a gift: “Place lentil soup mix in 3-quart saucepan with 3-4 cups water or broth. Heat to boiling on high. Reduce heat to low; cover and simmer 20 to 30 minutes, stirring occasionally. Makes 4 cups soup.”

Makes 2 (1 quart)  jars, each jar serves 4

Nutritional information per serving; 1 cup soup, cooked

Calories: 214; Fat: 1g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 161mg; Carbohydrates: 40g; Fiber: 12g; Sugar: 8g; Protein: 13g; Vitamin A: 2%; Vitamin C: 9%; Calcium: 5%; Iron: 26%