Smoothie & Salad

CHILDREN’S RECIPE: Pineapple and Banana Smoothie
Ingredients:
¾ cup Pineapple, peeled and chopped
2 Bananas, peeled and chopped
1½ cup Greek Yogurt, vanilla
1 cup Coconut Milk or Almond Milk

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

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FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili
Ingredients:
2 Pineapples, cored and cubed
2 cups White Balsamic Vinegar
2 cups Sugar
¼ cup Filtered Water
6 stems Mint
4 Chilis, dried or Red Pepper Flakes
3 Cucumbers, seedless, peeled and sliced
4 fresh Chilis, sliced and seeds removed
½ Red Onion, julienned
2 cups Vegetable Oil
½ cup Dry Wild Rice
½ cup Mint Leaves
½ cup Chives, chopped
Salt to taste
¼ cup Extra Virgin Olive Oil

Method of Preparation:
To make a pickle liquid; combine the vinegar, sugar, water, mint stems and dried chilis in a pot and bring to a rapid boil, then let it cool to room temperature and strain. In a bowl, pour half of the pickle liquid over pineapples. Pour remaining liquid over fresh chilis and let steep. Add chilis, cucumbers and red onions to salad and mix.

To make puffed rice; heat vegetable oil in a 2 qt pot, when the oil is at 400F, sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the rice and place on paper towel to remove the excess oil, season with salt.

Add mint, chives and salt into salad and toss, place in serving bowl and top with extra virgin olive oil and puffed rice.

Smoothie & Arctic Char

CHILDREN’S RECIPE: Mixed Berry and Banana Smoothie
Ingredients:
4 cups Greek Yogurt, vanilla
2 tbsp Honey
4 cup Mixed Berries, frozen
2 Banana, peeled and sliced

Method of Preparation:
Put all ingredients in a blender and purée until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

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FAMILY RECIPE: Arctic Char with Haricots Verts, Fingerling Potatoes, Dill Lemon Yogurt
Ingredients:
2 fillets Arctic Char, 6 oz each
3 tbsp Olive Oil
2 tbsp Butter
1 cup Haricot Vert, blanched
1 cup Fingerling Potatoes, blanched and sliced
2 oz Chicken Stock
Salt, Pepper to taste
1 tbsp Parsley, chopped
1 cup Greek Yogurt, plain
2 tbsp Dill, minced
2 tbsp Chives, minced
½ Lemon, zest
½ Lemon, juice of


Method of Preparation:
Heat oil, season both sides of fish and cook skin side down in a hot pan for a few minutes. Place in 350F oven for about 5 minutes. Remove from oven, flip fish, add 1 tbsp butter and baste the skin side of the fish.

In a separate pan, sauté 1 tbsp butter, beans, potatoes, chicken stock, salt, pepper and parsley. In a bowl whisk together yogurt, dill, chives, zest and lemon juice. Plate fish over the beans and potatoes with the yogurt.

Smoothie & Pancakes

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie
Ingredients:
½ cup Oats
3 cups Frozen Fruit, assorted varieties
1 cup Greek Yogurt, plain
1 cup Milk
1 Banana, fresh

Method of Preparation:
Place all ingredients in a blender and purée until smooth.

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FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup
Ingredients:
1 cup Oats
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
½ tsp Sugar
¼ cup Oil
½ cup Banana, peeled and smashed
3 tbsp Peanut Butter
2 cups Buttermilk
2 Eggs
2 tbsp Butter
1 Banana, peeled and sliced
1 cup Pure Maple Syrup
¼ cup Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix. Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the dry to the wet and stir until just combined; mix should still be lumpy. Do not over mix.  Ladle mixture onto a hot griddle with the butter and top with banana slices. Flip when air bubbles rise to the surface, cook for an additional 30 seconds. Place the syrup and the pecans into a small pot and heat gently over medium low heat until pecans are soft.  Do not let boil. Spoon syrup over pancakes to serve.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

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FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Smoothie & Cobbler

CHILDREN’S RECIPE: Peaches And Cream Protein Smoothie
Ingredients:
1 cup Unsweetened Coconut Milk, vanilla, from carton not can
1 scoop Protein Powder, vanilla or plain
1½ cups Peaches, pitted and skin on
½ Banana, peeled and sliced
½ tsp Vanilla Extract (optional, adjust according to taste)

Method of Preparation:
Add all ingredients to a high-powered blender and blend. Pour into your favorite smoothie glass and enjoy. 

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FAMILY RECIPE: Peach Cobbler
Ingredients:
2 tbsp Butter
3 tbsp Brown Sugar
1 tbsp Star Anise
2 Peaches, diced
1 Banana, peeled and sliced
½ Lemon, zest and juice of
¼ cup Vanilla Extract
¼ cup Yogurt to garnish
Brown Sugar, Mint to garnish

Method of Preparation:
In hot pan, melt butter with brown sugar and star anise. Add peaches and blend. Then add bananas, stir. Add lemon juice, lemon zest and vanilla extract. Sautee for 3-5 minutes until caramelized. Serve and top with yogurt, brown sugar and mint.

Smoothie & Salmon

CHILDREN'S RECIPE: Greek Yogurt with Mixed Berries and Flax Seeds Smoothie
Ingredients:
6 oz Low fat Greek Yogurt
6 oz Frozen Mixed Berries
1 oz Flax Seeds
6 oz Coconut Water

Method of Preparation:
Combine all ingredients in a blender and blend until smooth.

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FAMILY RECIPE: Seared Salmon over Yogurt Dill Sauce with Spinach
Ingredients:
2 fillets Salmon, 6 oz each
1 tbsp Olive Oil
6 oz Low Fat Greek Yogurt
Salt, Pepper to taste
1 tbsp Sugar
1 oz Chives, sliced
1 oz Lemon, juice of
1 oz Dill, chopped
1 tbsp Olive Oil
4 cloves Garlic, sliced
2 Shallots. sliced
1 tbsp Butter
12 oz Baby Spinach

 Method of Preparation:
In a heavy bottom or cast iron pan add olive oil and place over high heat. Season the salmon with salt and pepper, place skin side down in the pan. Bake at 350F for 5 minutes. In a mixing bowl combine yogurt, salt, pepper, sugar, chives, lemon juice and dill. In a sauté pan heat olive oil with garlic and shallots, cook until soft. Add spinach, heat until wilted and remove from pan. Finish salmon on stove; baste in butter. Plate salmon on a bed of spinach, top with sauce.