Try this simple fruit dip for your next snack or dessert. You’ll love that it’s not loaded with sugar and you’re kids will love the taste! Serve with your favorite fruits, crackers or bread. Ingredients 1 C. plain Greek yogurt 2 Tbsp. Coconut Palm Sugar Cinnamon for garnish, optional Instructions 1. Mix together the yogurt and coconut palm sugar and refrigerate until use. 2. Sprinkle with cinnamon before serving and pair with your favorite fruit, crackers or breads.        

    S’mores season is well underway, so why not try something different this summer? Bananas grilled with peanut butter, marshmallows and chocolate topped with crunchy graham crackers and creamy ice cream. Ingredients 3 semi-ripe, washed and unpeeled bananas 1/8 c. butter, melted 1/2 C. peanut butter 1/2 C. chocolate chips 1/2 C. marshmallows 1/2 package graham crackers, coarsely crushed Ice Cream *optional Instructions 1. Preheat grill to 350 degrees. 2. Cut each banana in half lengthwise down the inside curve being careful not to cut through to the other side of the banana. 3. Open each cut to form a pocket. 4. Using a pastry brush, spread melted butter over the banana. 5. Add equal parts peanut butter, chocolate chips and marshmallows to each pocket. 6. Wrap in heavy duty foil and place bananas on the grill. Cook for 8-10 minutes or until

    Sweet, tangy and spicy! This peach salsa is the perfect summer appetizer or for topping chicken, fish and pork. Add as much, or as little jalapeño as wanted for desired spiciness. Ingredients 4 peaches, chopped 3 tomatoes, chopped 1/3 C. red or sweet yellow onion, minced 1-2 jalapeño pepper, minced 1/4 C. cilantro, minced Juice from 1 lime 1 tsp. honey Salt, to taste Instructions 1. Mix peaches, tomatoes, onion, jalapeño and cilantro in a large bowl, set aside. 2. In a small bowl mix together juice from 1 lime, honey and salt. 3. Drizzle liquid mixture over the fruit and vegetable mixture and toss gently to coat. 4. Taste and adjust seasonings as needed.          

    This basic summer rice dish is extremely versatile. Turn up the heat by adding more red chili pepper and jalapenos or add your favorite rice and seasonal vegetables to make it your own. Ingredients 1 Tbsp. butter 1/2 C. sliced mushrooms 1/4 C. fresh veggies, chopped 1/2 tsp. tarragon 1/4 tsp. red chili pepper 1 Tbsp. orzo 1 C. jasmine rice 2 C. water 2 tsp. bullion (chicken, beef or vegetarian) Instructions 1. Melt butter and add mushrooms, veggies and seasonings. Saute lightly for two minutes. 2. Add orzo and saute for two more minutes. Veggies should remain crisp, not completely cooked. 3. Add rice, water and bullion, stirring until bullion is evenly mixed. 4. Cover, bring to a boil, turn to low and cook for 20 minutes.        

    This is the perfect meal for camping, but can also be made year round with a cast iron pan. Sautéed potatoes, onions, sausage and squash topped with cheese make this one pot dish a full flavored meal of meat and vegetables. Ingredients 3 Tbsp. Butter 1 ½ lb. potatoes, sliced 1 large onion, sliced 12 oz. smoked sausage, sliced ½ lb. squash, sliced Salt & pepper to taste ½ C. shredded cheese Instructions 1. In a cast iron pan, melt butter over medium high heat. 2. Add the potatoes and onions and cook for 8 minutes. 3. Then, gently flip the potatoes over and cook an additional 8 minutes to brown the other side of the potatoes. 4. Stir in the sausage and squash, and cook an additional 8 to 10 minutes. Season with salt and pepper to taste. 5. Sprinkle cheese

    Cheese tortellini skewered with mozzarella cheese, grass-fed beef sticks, tomatoes and fresh basil then drizzled with a balsamic vinaigrette. This is the perfect addition for a back to school lunch. Ingredients 8 oz. cheese tortellini, cooked 4 grass-fed beef sticks, cut into fourths 4 mozzarella cheese sticks, cut into fourths Handful of fresh basil leaves 1 pint grape tomatoes 1/4 C. balsamic vinaigrette dressing Bamboo skewers Instructions 1. Thread a cheese tortellini, mozzarella piece, basil, beef stick piece, and tomato onto a bamboo skewer. 2. Repeat the first step, until full. 3. Pack into a lunch container with the balsamic vinaigrette in a separate container for dipping.    

    Use your leftover mashed potatoes combined with our Mega Omega Salmon Salad, fresh herbs and onions, and then coated with Panko breadcrumbs to make these salmon cakes. Serve alone or with your favorite sriracha mayo. Ingredients ½ lb. Mega Omega Salmon Salad (Valley Natural Foods Deli) 1 1⁄2 C. left over mashed potatoes 1 egg, beaten 1⁄2 C. flour Salt & pepper 3 Tbsp. chopped parsley 4 Tbsp. onions, minced 3⁄4 C. breadcrumbs (Panko works best) Cooking spray (or use butter mixed with oil for really crisp cakes – this increases calorie content) Instructions 1. In a large serving bowl, mix all of the ingredients except the bread crumbs, stir well to coat. 2. Form into 6 cakes. 3. Coat with breadcrumbs. 4. Fry until nicely browned on each side and heated thoroughly to 155˚F – approximately 5 minutes on each side.

    This appetizer can also be served as a dessert. Fresh nectarines paired with crème fraiche, and a tangy balsamic reduction all placed atop a toasted baguette. Change it up by adding your favorite stone fruit. Ingredients 2 cups. balsamic vinegar 2 cloves garlic, minced 2 tablespoons fresh thyme ¼ cup brown sugar or honey 1 French baguette, cut into ½ inch thick slices, toasted on both sides 8 ounces container crème fraîche 4-6 nectarines, sliced Fresh basil, thinly sliced Instructions 1. Pour the vinegar, garlic, thyme and brown sugar into a small saucepan and bring to a low boil. 2. Reduce heat and continue to simmer, scraping down the sides every 10 minutes until the vinegar is reduced by half and resembles syrup - about 30 minutes. 3. Remove from heat and cool completely before use. 4. While the balsamic reduction is

  This salad is the perfect accompaniment to your next fall meal. Salad greens topped with Freekeh, apples, celery, green onions, apple cider dressing and then sprinkled with dried cranberries and pecan pieces. To make this salad even more delectable, try topping with candied pecan pieces. Freekeh is a type of healthy whole grain that has been toasted and cracked and comes from a young green durum wheat. To cook Freekeh add 1 1/2 C. of Freekeh with 3 3/4 C. water into a sauce pan. Bring to a boil, cover and reduce heat and simmer for 20-25 minutes until Freekeh is desired tenderness. Ingredients 2-3 C. spring mix salad greens 1 1/2 C. cooked and cooled Freekeh 1 1/2 C. diced apples 1/2 C. diced celery 1-2 green onions, thinly sliced 2 Tbsp. + 2 tsp. apple cider vinegar 1 Tbsp. honey

    With the first day of school approaching, schedules fill up with school days, sports, activities and homework. Why not schedule a break night for the family once a week? These fajitas are bursting with flavor and are easy to make. You can double for a larger batch or make just a few at a time. Serve with green salad or rice drizzled with lime and topped with cilantro. As seen in Living Naturally August 2017: Back to School Edition Ingredients 1 Valley Natural Foods Deli Rotisserie Chicken 1 bottle of Italian dressing 4 oz. Valley Natural Foods Deli Santa Fe Black Bean Salad 2 Tbsp. olive oil 1 red pepper, seeded and sliced into strips 1 green pepper, seeded and sliced into strips 1 small onion, sliced 1 package tortillas Sour cream (optional) Guacamole (optional) Instructions 1. Shred rotisserie chicken, using two forks and