Integrative Nutrition’s Summer Recipe eBook

Copyright © 2011

The Institute for Integrative Nutrition®

Table of Contents

AppetizersWhite Bean Bruschetta on Whole Grain Baguette . . . . . . . . . . . . . . . . . . . . . . . 03Creamy Curry Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 05Vegan Veggie Vegetarian Spring Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 07

SoupsAvocado and Cucumber Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Healing Warm Broccoli Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Tomato and Roasted Red Pepper Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

SaladsKale and Avocado Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19Roasted Butternut Squash and Wheat Berry Salad with Goat Cheese . . . . . . . 21Seared Scallops with Cucumber Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

EntreesLentil Burgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Falafels the (almost) raw way . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Grilled Organic, Free Range Chicken with Fresh Mango & Peach Salsa, and Summer Squash . . . . . . . . . . . . . . . . . . 31Asparagus, Sundried Tomato and Goats Cheese Pizza on Spelt . . . . . . . . . . . . 33Summer Bean Salad with Seared Salmon and Black Bean Puree . . . . . . . . . . . 35

Sides30 minute Carrot, Dill and Feta Quinoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Jazzed Up Mashed Potatoes with a Bouquet of Kale . . . . . . . . . . . . . . . . . . . . . 41Rice Soba Noodles with Tea Spice Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 43

DessertsRaw Coconut Date Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47Heather’s Maple Squash Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49Chocolate Chick Blondies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Banana Peanut Butter “Ice Cream” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Baked Bananas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Drinks

Apricot Creamsicle Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Green Smoothie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Pineapple Ginger Cooler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Appetizers

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IngredientsWhole grain baguette, sliced into 1/2 inch thick diagonals 1-1/2 cups white beans (navy, great northern, cannellini),

pre-cooked (can use rinsed canned beans)1 large tomato, seeded and diced4–5 basil leaves, minced1/3 cup olive oil1 tsp . balsamic vinegar2 tbspn . champagne or white wine vinegar1 garlic clove, peeled and mincedSea salt and black pepper to taste

Directions Preheat oven 350° . Place bread onto a baking sheet . Drizzle olive oil on sliced bread and season with sea salt . Bake 5–7 minutes or until crispy .Put pre-cooked white beans into a mixing bowl . Add diced tomato and basil . Whisk olive oil, vinegar, and garlic . Add sea salt and black pepper to taste .Pour olive oil dressing onto bean mixture and combine evenly . Spread one or two tablespoons of beans on top of toasted bread .

White Bean Bruschetta on Whole Grain BaguetteAndrea Beaman, 1999 graduate www .AndreaBeaman .com

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Ingredients2 cups soaked cashews1 tsp . red pepper flakes (optional)2 tbspn . agave nectar or raw honey or SunnyDew*1/2 tsp . tumeric1 tbspn . currysalt to taste (optional)1 1/2 cup water

Directions Combine all ingredients in blender . Blend until all ingredients are perfectly combined . Taste and adjust seasonings as desired . Serve over veggies as seen in picture .Use as a salad dressing or as a dip for veggies, or crackers .

Creamy Curry SauceKarena Burgess, 2012 graduate www .collectivenutrition .com

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IngredientsDipping Sauce:4 tbspn . mango fruit spread2 tbspn . low-sodium soy sauce1 tbspn . seasoned rice vinegar1 tbspn . fresh lime juice1/2 tsp . finely grated ginger1/4 tsp . hot sauceFinely grated peel from 1 small lime

Rolls:8 large rice paper wrappers1 avocado diced 1/2 cup shredded carrots1 large zucchini cut into matchsticks 1 cup rice noodles 1 cup arugula 2 tablespoons crushed peanuts

DirectionsAfter dipping your rice wrapper (found at your local Asian market . And yes –they’re bazaar looking, almost like a paper plate .) They are very fragile and sticky-when-wet, so be prepared to screw a few up at first . Swish it around (one sheet at a time) for ~15–20 seconds in warm water . Next, lay it out on a cutting board and it becomes a canvas for you to fill! Center all of your ingredients on the rice paper, (I just toss mine in there . Hey it all tastes the same right?) fold over each side and then roll the top over and then roll it around .

Slice it in 1/2 at an angle, drizzle sauce, sprinkle with peanuts and enjoy!

Vegan Veggie Vegetarian Spring RollsRachel Johnson, 2011 graduate www .wholefigured .com

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Soups

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This raw soup is excellent on a hot day . Start your day with it or have it as a mid-morning or mid-afternoon snack .

Ingredients1 organic granny smith apple, chopped 1 organic cucumber, sliced1/4 lime1 medium-sized avocado, peeled sliced 1 pinch sea saltSmall pinch of cayenne pepperWater to texture 1-2 tbspn . mint (optional)Toasted pumpkin seeds (optional)

DirectionsPut apple, cucumber, avocado, lime, cayenne and sea salt in your food processor or Vita-mixer and blend .Add water (if needed) and add mint (if using) and blend one last time .Top with toasted pumpkin seeds .

(Note: if you are using a food processor, you will want to peel the apple and cucumber.)

Avocado and Cucumber SoupCsilla Bischoff, 2005 graduate www .shininghealth .com

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*Adapted from wholefoods .com*

Ingredients1/2 avocado6–8 medium size broccoli heads1/3 red onion1 celery stickBig handful of spinachA thumb size piece of ginger root1 tbspn . Bragg’s liquid amino (optional) or tamari wheat free soy sauce1 pinch cumin (optional)2 pinches of Celtic sea salt

DirectionsLightly steam the broccoli (5-6 minutes) then place all ingredients in a blender . Add garlic, pepper, Celtic sea salt to taste .

Healing Warm Broccoli SoupAmanda Moxley, 2005 graduate www .AmandaMoxley .com

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Ingredients2 tbspn . olive oil1 onion, finely chopped4 cloves garlic, minced4 (14 oz) cans diced fire roasted tomatoes with juice1 (15 oz) can crushed tomatoes1 (32 oz) carton organic chicken broth4 (7 oz) jars roasted red peppers, chopped1 tbspn . basil1 tsp . oregano1 tbspn . fresh thyme leaves1/2 tsp . sea salt1/2 tsp . cracked black pepper

DirectionsIn a large pasta or stock pot, heat oil . Add onions and cook until soft . Add garlic and cook while stirring 2-3 minutes .Add tomatoes with juice, stock, crushed tomatoes, basil, and oregano . Bring to a boil; simmer for 10 minutes .Add roasted red peppers, thyme, salt, and pepper . Bring back to a boil; simmer an additional 10-15 minutes .This recipe is great topped with a dollop of Greek yogurt, and served with a whole grain grilled cheese sandwich . Or serve with a whole grain roll and a fresh spinach salad .

Tomato and Roasted Red Pepper SoupAmanda George, 2011 graduate www .DiscoverYourselfWell .com

Salads

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This recipe requires that you get messy, and use your hands . It’s loaded with antioxidants and healthy fats and tastes delicious . For an added pro-tein punch, add some hemp seeds to finish it off .

Ingredients1 head kale, any type1 ripe avocadoextra virgin olive oilHimalayan sea saltCherry tomatoes2 spring onionsjuice of one lemon

DirectionsRemove center stalks from kale and slice into ribbons(I like to roll it up and slice across—chiffonade style)Add a little bit of olive oil and massage with your hands to coat kaleAdd Himalayan Sea Salt to the kale and massage further . (This will allow the kale to release more moisture and make it more palatable)Add an avocado and massage with your handsAdd tomatoes, sliced in halfAdd sliced spring onionsAdd juice of one lemon—tossSprinkle with hemp seeds—optional

Kale and Avocado SaladHolli Thompson, 2009 graduate www .NutritionalStyle .com

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Ingredients1/3 cup dry wheat berries (whole wheat grain—found in supermarkets), soaked in 2 cups water for at least 2 hours or overnight2 lb butternut squash, peeled and cubed to bite-sized piecesSprinkle of olive oil1/8 tsp . salt1/8 tsp . pepper6 tbspn . fresh-squeezed orange juice1 tbspn . maple syrup3–4 oz goat cheese6–8 oz baby spinach3 tbspn . toasted sunflower seeds

DirectionsCook the wheat berries in about 3 cups water over medium-low heat for about 1 ½ hours . When they are done, they will be tender but with a little bite to them, and you will see the insides smush out . Meanwhile, preheat the oven to 375° . Place the cubed butternut squash in a baking pan and drizzle with olive oil, salt, and pepper . Toss to combine, then bake for 1 hour . Remove from oven and place aside . Drain the cooked wheat berries and add them to the baking pan with the butternut squash . At this point, the squash and wheat berries should still be warm .

Dressing: Combine the orange juice and maple syrup . Pour over the squash and wheat berries . Spoon the squash-wheat berry mixture over the spinach, crumble the goat cheese over it, and sprinkle with toasted sunflower seeds . Serve and enjoy!

Roasted Butternut Squash and Wheat Berry Salad with Goat Cheese Reshma D. Adwar, 2012 graduate www .pathtohealthy .com

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Ingredients2 tbspn . coconut oil4–8 large scallops (U-10)A sprinkle of Frank’s Finest Lemon-Pepper Blend1 large English cucumber2 tbspn . thinly sliced red onion1 cup snap peas, cut into thirds1/4 cup fresh dill, roughly chopped2–3 tsp . apple cider vinegar1–2 tbspn . olive oilSea salt to tasteFreshly cracked black peppercorns1/2 lemon for drizzling1 green onion, tops sliced thin

DirectionsWith a Japanese mandolin or sharp knife, thinly slice the cucumber . Place into a large bowl, mix in the snap peas, onions, and dill . Drizzle in the olive oil and vinegar, then season with sea salt and freshly cracked black pepper . Toss well and allow flavors to meld .Place the scallops on a dish and season with lemon-pepper blendHeat a large heavy bottom skillet over medium-high heat . Melt the coconut oil and when a light amount of smoke is visible, add the scallops . Cook on one side until well browned, then flip each scallop, turn off the heat and allow to rest in the pan for 1-2 minutes before removing .Place a small amount of cucumber salad onto 2 plates . Place 4 scallops around each salad . Drizzle the plate with lemon juice and sliced green onions . Serve and enjoy!

Seared Scallops with Cucumber SaladFrank Giglio, 2007 graduate www .FrankGiglio .com

Entrees

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These are vegan and gluten free!

Ingredients1 can of lentils drained (I used the packaged ones from Trader Joe’s)1 1/3 cups on gluten free bread crumbs (or whole wheat if you eat gluten)1/3 cup chopped yellow onion1/2 tsp . mustardSplash of your favorite hot sauce1 clove of garlic1 tsp . of olive oil1/2 tsp . of pepper1/2 tsp . sea saltFeel free to play with this – add extra veggies if you would like .

DirectionsBlend in a food processor or regular blender .Create each patty like you would ground meat . Place in a non stick pan over medium heat until browned on each side (may take a little bit!)Serve with avocado, lettuce, ketchup if you would like . Place on a nice gluten free bun or spelt bun and enjoy!

Lentil BurgersLindsay Cobb, 2011 graduate www .nourishbylindsay .com

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Ingredients1 can cannelloni beans (drained and rinsed well)1 cup chopped onion2 cloves garlic1 cup sunflower seeds1/2 cup soaked flax seeds1 tbspn . dried parsley2 tbspn . extra virgin olive oil3 tsp . cumina sprinkle of sea salt and pepper to taste

DirectionsSoak 1/2 cup flax seeds in a 1/2 cup of water . Let sit for about 1-2 hours . Put sunflower seeds in food processor and ground up into a flour consist-ency . Place into a large bowl .Put onion and garlic into food processor and also place into bowl .Do the same with the cannelloni beans .Add remaining ingredients to bowl (flax seeds, parsley, olive oil, cumin, sea salt, pepper)Mix it up well . Form into balls on a non-stick sheet .

* Here is where you can make it raw or not . I was in a rush, so I cooked these for about 30 minutes at 350 degrees . (I flipped them halfway through .) You can also dehydrate them for beginning at 140 degrees for 1 hour and then reducing heat to 116 for 4 to 6 hours . Or you can put them in your 170 degree oven with the door cracked for that amount of time .

These would be great in a pita, over a salad, or over spiralized squash!

Falafels the (almost) raw wayNicole Culver, 2011 graduate www .freshnewtrition .com

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Marinate: 2 hours (optional)

Fresh Organic Mango and Peach Salsa1 ripe mango1 ripe peachHandful of organic cherry tomatoes1/4 of a large red onion1/2 limeHandful of cilantro leaves

DirectionsRemove skin from mango and peach & cut into large chunksRinse cherry tomatoes, and cilantroQuarter red onion into large chunksPut all ingredients into a food processor, squeeze the lime on top and blend on a slow speedSalsa can be very thick or continue blending for a smoother textureUse 1/2 of mixture to marinate chicken in refrigerator (optional) Summer SquashSlice squash longways in half, then in half againBrush with olive oil ( I prefer basil flavored)Sprinkle black pepper until coatedSprinkle dried oregano until coated Grill It Up!Place chicken on grill and coat the top with the mango & peach salsaCook chicken until no longer pink in the middlePlace summer squash directly on the grillCook squash until it feels tender with a fork

Grilled Organic, Free Range Chicken with Fresh Mango & Peach Salsa, and Summer SquashDestiny Kelley, 2012 graduate http://destiny-kelley .healthcoach .integrativenutrition .com/

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A little tip—pizza bases can be made in advance, they can be frozen and thawed when ready to use if that is more convenient .

Asparagus, Sundried Tomato and Goats Cheese Pizza on Spelt Sherilyn Palmer, 2012 graduate www .wholepromise .blogspot .com

Basic Spelt Pizza Base375g white or wholemeal spelt flour (I have used half and half before)1 tsp . honey1 tsp . dried yeast1 tsp . salt1 1/2 tbspn . olive oil225 ml very warm water

DirectionsPlace half the flour, honey, yeast and salt in bowl of a stand mixer and set aside . Combine olive oil and warm water . With the paddle attachment, slowly stir the water and oil mixture into the flour until well combined . Mix in the remaining flour . Change to the dough hook attachment and knead on low for 4–5 mins, until the dough comes together as a ball and is smooth and elastic . If not using a stand mixer, turn the dough onto a lightly floured surface and knead by hand for 10 minutes . Place the dough into a lightly oiled bowl and cover with clean cloth . Set aside in a warm spot until the dough has doubled in size . Once dough has risen, use a sharp knife to divide into 3 portions . Shape each into a ball and flatten into a disc . Using your fingers or a rolling pin if you wish, stretch out each disc to a size that suits you .

ToppingTomato sauce for baseYou can mix up a quick one by reducing down a handful of roughly chopped tomatoes with a couple of garlic cloves, any herbs you may have that need to be used up in the fridge, splash of white wine, salt and pepper for seasoning .

Other Ingredients1 bunch of asparagus with woody ends removedlarge scoop of sun dried tomatoes45g goats cheese1 large ball buffalo mozzarella

DirectionsPreheat your pizza stone in an oven to 225–250 degrees Celsius . After rolling out pizza base spread tomato sauce evenly over the top . Place the aspara-gus on top of the base and crumble the goats cheese over . Carefully place the pizza on the preheated pizza stone and pop into the oven for 10 mins . (I like to prepare my pizza on a piece of glad bake and also bake the pizza on the glad bake on the stone . It makes it easy to transfer the pizza to the stone and is safer as well .) After 10 mins has elapsed add the sundried tomatoes and continue to cook for another 5 mins or until the base is crispy and some coloring is visible . (I add the tomato’s after otherwise they burn to a crisp .) Remove the pizza from the oven and top with shredded buffalo mozzarella . Serve with a side of salad .

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Bean Salad DirectionsTrim and blanch the beans in salt water, drop into ice bath to cool and drain the water; then wipe them and split them in half . In a separate bowl, blend the lemon juice, olive oil, lemon basil and add salt and pepper to your taste preference . Mix the dressing into the beans and toss! It’s that easy .

Black Bean Puree DirectionsSoak the black beans as directed on the package, or rinse the canned beans . Cover completely in water on the stove (about 2 centimeters of water above the bean level) and add the 1 clove of garlic . DON’T add salt . Very slowly cook (otherwise beans will break) covered with a lid until the beans are soft and creamy – about 1 hour . Add salt to season .

Let them sit to cool (beans are still covered in water), so that the beans absorb the flavor and salt . Blend until smooth . You may want to add a touch of olive oil to give them an even creamier texture .

Seared Salmon DirectionsHeat up the pan so that it’s hot before you add the salmon (other-wise it will stick!) Season the salmon with salt and pepper, then add it to the pan skin-side down . Length of searing will vary based on your preferences, but sear it about 85% of the time on the skin-side and flip it for the last 15% of the time . If it’s fresh wild salmon, it can be served somewhat rare, or medium cooked .

Summer Bean Salad with Seared Salmon and Black Bean PureeTama Mayumi Boettcher, 2012 graduate http://ameblo .jp/tama-house/

IngredientsBean Salad1 ½ lbs string beans (romano, purple, green, and yellow)2–3 tbspn . lemon juice2 tsp . olive oilSalt & pepper1/3 cup (cut into small bite size) Lemon Basil

Black Bean Puree 1/2 pint of dry black beans (or about 1can)1 clove garlicFor texture and flavor: olive oilSeared Salmon 4 slices of wild sockeye salmonSalt and pepperOptional: veggies/greens to decorate

Sides

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* Adapted from Heidi’s recipe, found here: http://www .101cookbooks .com/archives/quinoa-with-currants-dill-and-zucchini-recipe .html

Ingredients1 tbspn . olive oil1 bunch scallions, chopped1 tsp . salt1 cup quinoa, rinsed and drained2 cups water1/4 cup raisins1 lemon, juice and zest6 carrots, grated1/4 cup roasted sunflower seeds4 tbspn . chopped fresh dill1/2 lb . feta, crumbled

DirectionsIn medium pot, heat oil over medium heat, add scallions . Cook until sof-tened . Add quinoa, water, raisins and salt . Bring to a boil, then simmer until water is absorbed .Meanwhile, shred carrots in food processor . In large bowl, combine cooked quinoa, carrots and all other ingredients . Mix well and eat, perhaps the next time you have 30 minutes .

30 minute Carrot, Dill and Feta QuinoaMichelle Pfennighaus, 2009 graduate http://FindYourBalanceHealth .com

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Ingredients2 tablespoons butter1 large sweet onion, chopped1 leek, cleaned and thinly sliced1 bunch kale, leaves washed, pulled off of stem and chopped2-3 cloves of garlic, minced5-7 medium-sized potatoes* (roughly 2 .5 lbs), scrubbed & cut into small cubes1 1/2 cups milk1/2 tsp . salt1 tsp . mustard1 cup walnut pieces1 crispy apple, with peel on, cut into small pieces1 cup cheese (gouda, edam, cheddar or monterey jack), cut into small cubespepper, to tastefreshly ground nutmeg, to tastesausage or vegetarian sausage (optional)

DirectionsMelt 1 tbspn . butter in skillet, add chopped onions and leeks, turn down heat, cover and allow to caramelize . Add chopped kale and garlic, cook another 5 minutes until bright green . Cook potatoes in large pot with just enough lightly salted water to cover until soft (roughly 20 minutes) . Pour off excess water . Back on low heat, add remaining 1 tbspn . butter, milk and salt, and mash until smooth . Season with salt, pepper and nutmeg to taste . Fold in kale-onion mixture, walnuts, apple pieces and cheese cubes . Watch the cheese cubes begin to melt as you serve onto plates .Dressing: Combine the orange juice and maple syrup . Pour over the squash and wheat berries . Spoon the squash-wheat berry mixture over the spinach, crumble the goat cheese over it, and sprinkle with toasted sunflower seeds . Serve and enjoy!

Jazzed Up Mashed Potatoes with a Bouquet of Kale Deirdre Holmes, 2006 graduate www .planithealthier .com

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Ingredients1 package rice soba noodles1 cup frozen edamame, shelled 1 carrot, cut into matchsticks4 leaves swiss chard, chopped1/2 onion, chopped1 slice ginger, chopped1 garlic clove, minced1/2 zucchini, slicedNote: Use whatever vegetables you like!

Sauce1/4 tsp . rice wine vinegar2 tbspn . soy sauce1 tbspn . sweet cooking rice wine (Mirin)3 tbspn . water or broth1/4 tsp . chili flakes2 tsp . Republic of Tea Stir Fry Tea Spice

DirectionsMix all ingredients for the sauce in a bowl and set aside .Boil rice soba noodles according to package directions . Avoid cooking fully – remove from heat when nearly cooked but not all the way .In the meantime, add 1 tbspn . safflower or some type of stir fry oil to a wok or pan .Add vegetables to wok/pan and cook for about 3 minutes . Add half of the sauce to vegetables .Remove vegetables from wok/pan and add 1 tbspn . safflower oil to the pan again . Add noodles to pan and stir around . Add rest of sauce .Add vegetables back to pan and heat through .Serve immediately .

Rice Soba Noodles with Tea Spice VegetablesHeather Jernigan, 2012 graduate www .iwannabehealthy .co

Desserts

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Ingredients2 cups Medjool dates, (pitted and soaked 30 minutes)1/2 cup almonds and ½ cup walnuts, (soak overnight/drain)1 1/2 cups shredded, unsweetened coconut1 tsp . ground cinnamon1/2 tsp . pure vanilla extract

DirectionsPlace nuts in bowl, add 2 cups distilled water, cover, allow nuts to soak overnight, then drain and set aside . Pit dates, place in bowl; cover with distilled water, soak 30 minutes . With “S” blade in food processor, add soaked nuts, pulse until nuts are finely choppedAdd 1 cup coconut, cinnamon, and vanilla, pulse until mixed . Add soaked dates, a few at a time, processing until mixed . Transfer to large bowl, kneed . Roll balls to desired size, roll balls in extra coconut, or chopped nuts if desired . These date/nut balls keep 2 weeks in refrigerator .

Raw Coconut Date BallsSusan Kaden, 2008 graduate http://weigh2b .com

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Ingredients2 tbspn . ground flax seeds6 tbspn . water1 cup pureed yellow squash (I steam it for about 5 minutes until soft on the stove then puree it with some of the steaming water in my food processor, then cool) .1/2 cup maple syrup1/3 cup raw cane sugar1/2 cup safflower oil1 tsp . molasses1 cup whole wheat pastry flour2/3 cup all-purpose flour1 tsp . baking soda1 tsp . ground cinnamon3/4 tsp . salt1/2 tsp . baking powder1 1/2 tsp . pumpkin pie spice (I wanted these to REALLY taste yummy so don’t hesitate to crank up the spices! If you don’t have/use pumpkin pie spice, use a variety of cloves allspice, and nutmeg)

DirectionsPreheat oven to 350 degrees F . Lightly grease muffin pan .Whisk together flax seed meal and water . Mix in maple syrup, raw cane sugar, safflower oil, squash, and molasses .In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, and pumpkin pie spice . Add flour mixture to pumpkin mixture; stir until smooth . Pour batter into prepared pan .Bake in preheated oven for 25-30 minutes for muffins, until a toothpick inserted into center of the loaf comes out clean .

Heather’s Maple Squash MuffinsHeather Jernigan, 2012 graduate www .iwannabehealthy .co

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Gluten-free, vegan, chocolate, chickpea blondie!

IngredientsCanola, sunflower or unrefined coconut oil15 ounces (1 can) garbanzo beans, drained and rinsed1/2 cup brown rice syrup1/2 cup apple sauce1/4 cup almond or peanut butter (crunchy is best)2 tsp . vanilla extract1/3 cup ground flax seeds2 tbspn . brown rice flour1/2 tsp . baking powder1 cup non-dairy chocolate chips

DirectionsPreheat oven to 350 .Lightly coat an 8-inch baking pan with oil .Combine all ingredients, except chocolate chips, in a food processor . Blend until smooth, scraping the sides a few times .Pour the batter into the pan and stir in the chocolate chips .Bake for 35-45 minutes, until cooked through .Cool to room temperature on the counter, then refrigerate for at least 30 minutes before slicing into 8 squares .

Chocolate Chick BlondiesAlexandra Jamieson, 2004 graduate www .deliciousvitality .com

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Ingredients2 frozen bananas, chopped,1 1/2 tbspn . natural creamy peanut butter1/4 cup almond milk1/4 tsp . vanilla extract1 tbspn . fruit juice-sweetened dark chocolate chips

DirectionsPut bananas, peanut butter, and almond milk in the blender .Blend on low, stopping to stir with a wooden spoon every once in a while .Remove and top with chocolate chips or whatever other ice cream toppings you enjoy!

Banana Peanut Butter “Ice Cream”Julia Argenti, 2009 graduate www .lemonsandloafers .com

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Ingredients4 firm bananas1 tsp . olive oil1-inch piece grated fresh ginger1 tbspn . cinnamon1/2 tbspn . nutmeg1/2 cup raisins

DirectionsPreheat oven to 375 degrees .Peel and cut bananas in half, lengthwise .Oil a baking pan and arrange bananas .Sprinkle with cinnamon, nutmeg, ginger and raisins .Cover and bake for 10 to 15 minutes .

Note: This is wonderful with chocolate sauce!

Baked BananasThis one’s from the IIN blog! http://blog .integrativenutrition .com/

Drinks

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These are vegan and gluten free!

Ingredients1 cup apricots, frozen (in halves)1 banana, frozen (in halves)1/2 tsp . vanilla1 1/3 cups almond milkoptional: whipped cream (I used dairy/soy-free Rice Whip!)

DirectionsBlend! :)

Apricot Creamsicle SmoothieAshley Craft, 2011 graduate www .deliciousnutrition .net

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Ingredients1 cup coconut water1/2 apple1 handful frozen pineapple1/2 banana1 handful kaleA few mint leaves

DirectionsChop appleBlend all ingredients and enjoy!

Green Smoothie Julia Argenti, 2009 graduate www .lemonsandloafers .com

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Ingredients3 cups pineapple1 .5 inch piece of peeled fresh ginger2 springs of fresh mint1 sprig of fresh oregano1 tsp . chia seeds mixed with 3 tsp . waterSweetener of choice to taste, may not need depending on how sweet pineapple is1 .5 cups ice cubes

DirectionsMix chia seeds with water and let sit for 10-15 minutes . Add all ingredients to blender, process until smooth .

Pineapple Ginger CoolerMaureen O’Neal, 2012 graduate http://maureen-oneal .healthcoach .integrativenutrition .com