Directions:

• In a medium bowl, add chicken and mayonnaise and stir until well combined.
• Add avocado, grapes, celery, pecans, and lemon juice. Gently stir until well combined. Salt and pepper to taste.
• Top lettuce leaf with Avocado Chicken Salad.

Recipe and image courtesy of Avocadosfrommexico.com.

Directions:

• Place a sheet of wax paper on a baking sheet. Dip each grape in nut butter to coat half of it and then dip in either the coconut, dark chocolate, or chopped almonds. Transfer to the sheet, then chill until ready to serve.

Recipe and image courtesy of Grapesfromcalifornia.com.

Whether you’re planning a party or a low-key long weekend, make it easy for everyone to find something they’ll enjoy. Serve up a mix of Red, White, and Blue foods and add some stars. You can create a snack board or a flavorful salad. These recipes require little prep and are ready to enjoy in no time!

Directions:

• In a blender, puree yogurt, blueberries and honey until smooth. Spoon into a serving dish. Add to a Red, White and Blue themed snack board.

Directions:

• Toss together feta, red onion, oil, lemon zest & juice, and hot pepper flakes. Let stand for 10 minutes.
• Toss together watermelon, blueberries, cucumber, and basil; then transfer to small serving platter. Top with feta mixture.

Instead of expensive frozen novelties to beat the summer heat, fruits are a satisfyingly sweet option. When you buy locally grown in-season and on-sale, the price per serving is way less than what you pay for processed foods. The help to stay hydrated in the summer heat will have you feeling more energetic.

Directions:

• Add 3 cups of the granola to a blender or food processor and pulse until no large chunks
  remain. Transfer to a bowl and add the melted butter; stir until combined.
• Line a 9×13 baking dish with parchment paper and transfer the granola mixture to the dish. Using your fingers, press the mixture down until it covers the entire dish. Transfer the pan to the freezer for at least 10 minutes while you make the filling.
• Add the yogurt and frozen blueberries to a blender and blend until smooth. Take granola base out of the freezer and pour the blueberry mixture on top.
• Top with remaining 1/4 cup of granola and fresh blueberries. Carefully transfer the dish
  to the freezer and let it set up for at least 4 hours, or overnight.
• Once frozen solid, remove from the freezer and slice into bars. Serves 12

During times of inflation, it’s important to stretch every dollar. Finding new ways to use up things that may have gone to waste is one strategy. With many foods, we’ve been trained to think about foods as having edible portions and other parts you throw away. But, with sustainability of our planet’s resources on the minds of many, people are getting creative about re-using the parts that we would normally trim off and throw away.

Regrow lettuce from 1-inch main stem placed in shallow water. Twist off strawberry leaves and toss into a salad or smoothie with other greens. Season and dehydrate mango skins for a crispy snack or salad topping. BONUS – They’re more nutritious than fried chips and croutons! Save money & calories while adding more nutrients with these simple ideas.

Directions:

• PREPARE VINAIGRETTE: Combine 1/2 cup of mango cubes, extra virgin olive oil, white balsamic vinegar and salt in a blender container or small food processor; blend until smooth.
• PREPARE SALAD: Place arugula, mango, strawberry slices, and pistachios in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat.

Directions:

• Put skins in a bowl or bag. Add spices. Toss and coat the skins, then place on a baking sheet lined with parchment.
• Dehydrate at 135ᵒF in the oven until crispy.

Berries contain fiber and large amounts of vitamins A, C and E, which act as antioxidants and may reduce inflammation within the body. More specific research is needed to decide what antioxidants have which specific health benefits. But even without this definitive information, there is great value to eating more fruits and vegetables (including berries). Pair them with walnuts, which are an excellent source of Omega-3 ALA and protein Try these simple recipesfrom California Walnuts to fit in more berries and walnuts – they’re a powerful combination to add to meals and snacks.

Directions:

• Spread 1 Tbsp. of cream cheese on top of six flour tortillas.
• To build the tortilla stacks, sprinkle the first tortilla with an even layer of chopped walnuts, sliced strawberries, and blueberries.
• Layer another tortilla with cream cheese on top of the first tortilla, then sprinkle with walnuts, sliced strawberries and blueberries. Repeat once more with a third tortilla, then finish the stack with a plain tortilla on top. Press down firmly to compress the ingredients.
• Repeat steps 1-3 with the remaining four tortillas, which will make a total of two stacks. 5. Cut each stack into 8 wedges and serve. Yields 8 servings.

Directions:

• Place four graham cracker squares on a board and spread each with 1 Tbsp. marshmallow cream.
• Top with equal amounts of strawberries, blueberries, walnuts and white chocolate.
• Top with another graham cracker square and serve immediately.