Pineapple Salad

Pineapple Salad
1 pineapple, ripe and cut into small pieces
1/2-1 cucumber, cut into small 1/4 wheel slices or half moons
1/2 red pepper, diced
2 Tbsp cilantro, chopped
1 lime, juiced

Stir well to combine and serve or store in fridge up to 7 days.

Amazing Meals’ Triple Berry Sauce

Amazing Meals’ Triple Berry Sauce
Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2
For information, find Amazing Meals on Facebook or email:

Yield: 3 cups; 6 (1/2 cup) servings:

3/4 cup maple syrup (or to taste)
3 Tbsp cold water
1 Tbsp Non-GMO cornstarch
Pinch of salt
4 cups any combination of fresh or frozen unsweetened blueberries, raspberries, and/or sliced strawberries.

In a saucepan, whisk the maple syrup, cold water, and cornstarch until the cornstarch is dissolved, then cook over medium-high heat until the sauce bubbles and thickens, stirring occasionally. Stir in the berries; bring the sauce back to a boil, then reduce the heat to medium-low and simmer for 5 minutes. If desired, add a pinch of salt. Serve hot or cover and refrigerate.


Instant Pot® or Oven Steel Cut Oats

The Instant Pot is my favorite new cooking toy! Wow, things just cook faster and it’s very safe.

1 cup steel cut oats
3 cups water
5 medjool dates, pits removed

Put the ingredients into the Instant Pot and set the manual button for 15 minutes on high. If using your oven, simply add the ingredients to a covered casserole dish and bake at 350 degrees for 60 minutes.
Voila, yummy oats ready for any fixins with extra for the next day!

Avocado Toast

Avocado Toast
(Jolie’s favorite snack or breakfast!)

1 avocado
2 slices toast
1 Splash lemon juice
Freshly ground salt, pepper and/or sprinkling of: lemon pepper, garlic powder, cumin, Mrs. Dash etc.

Halve avocado and remove the pit. (see video) Scoop out the avocado and slice or mash. Spread onto freshly toasted bread, sprinkle with lemon juice and season to taste. Warning, may become addictive.

Amazing Meals’ Banana Pancakes

Amazing Meals’ Banana Pancakes
Recipe by LuAnn Bermeo, author of Amazing Meals 1 and 2
For information, find Amazing Meals on Facebook or email:

Yield: 12 pancakes

2 cups whole wheat pastry flour
2 Tbsp natural brown sugar or Sucanat
1 Tbsp non-aluminum baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
2 cups non-dairy milk
2 ripe bananas
1½ Tbsp lemon juice
1 Tbsp Ener-G Egg Replacer

OPTIONAL PANCAKE TOPPING: Triple Berry Sauce (see separate recipe)

Preheat skillet to medium-high (300-350°F). In a mixing bowl, combine the whole wheat flour, natural brown sugar, baking powder, baking soda, cinnamon and salt. In a blender, combine the non-dairy milk, bananas, lemon juice and egg replacer; blend until smooth, then whisk into the dry ingredients just until the batter is smooth. (To avoid tough pancakes, don’t over mix).

Lightly grease a skillet or griddle. Spoon the batter to form 4-inch pancakes; fry until many bubbles appear on the surface, then flip and fry on the other side. Serve immediately, or stack on a platter in a warm oven until needed. Freeze any leftovers!

Pecan-Flax Waffles 

Pecan-Flax Waffles 

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup golden flax seeds, ground in coffee grinder or pre-ground
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 cups vanilla creamer, almond milk or milk alternative
4 oz silken tofu – firm (1/3 of the 12 oz box) OR use 1 ripe banana
1/2 cup water
2 Tbsp mild-flavored oil (grape seed)
1 Tbsp Vanilla (optional if using vanilla creamer)
1/2 tsp almond extract (optional)
1/2 cup roasted pecans (Bake at 350 for 8 minutes – cool and chop)

Preheat waffle iron to medium-high. In a large mixing bowl, combine the flours, flax, baking powder, salt and cinnamon. Using a blender, blend the creamer/milk, tofu, water, oil and extracts, if using. Blend well.

Lightly stir the liquid blend into the dry mixture, just until dry ingredients are moistened. The batter should be thin-ish. If it is too thick, the yield will be less and waffles not as light. Spray the waffle iron with no-stick spray. Pour batter onto waffle maker (using directions of your waffle iron for quantity per waffle). Add pecans. Bake until steam stops rising from the sides of the waffle iron. Serve with fresh berries, jam or pure maple syrup. Freeze leftovers.

Overnight Chia Pudding

Overnight Chia Pudding
1/8-1/4 cup chia seed (use less for thinner or more for thicker pudding)
1 cup non-dairy milk
2 dates, pitted and torn or chopped
1 Tbsp goji berries, cranberries, or raisins (optional)
1 Tbsp almond slivers (optional)
dash cinnamon
Directions: Combine all in a jar with lid and shake to combine. Enjoy several hours later or in the morning.


Pumpkin Mookies

Pumpkin Mookies
2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon*
1/2 tsp nutmeg*
1 15 oz can solid pack organic pumpkin puree
1 14.5 oz can organic pinto beans, rinsed and drained, or 1 1/2 cup cooked
1 cup brown sugar
1 cup vanilla coconut milk (or another kind of non-dairy milk)
1 cup golden raisins (optional)
1 cup chopped walnuts (optional)
1/8 cup molasses (optional)
1 Tbsp vanilla extract
*Cinnamon & nutmeg can be substituted with pumpkin pie spice

Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a blender or food processor, combine pumpkin, pinto beans, sugar, non-dairy milk, vanilla, & molasses, if using. Blend well, running your blender or food processor for a couple minutes to liquify together. Pour the wet mixture from blender into the bowl with the dry ingredients. Mix to combine. Add the raisins and nuts if using. Drop heaping tablespoon or small scoop of batter onto parchment paper lined cookie sheet. Bake 25 minutes or until lightly browned. Store in an airtight container in the refrigerator or freeze leftovers.

Papaya with Lime

Papaya with Lime
(Jill’s favorite simple fruit combo!)

1 papaya, ripened to a yellowish, green or orange color
1 lime, juiced

Cut through the ripe papaya lengthwise. Scrape out the seeds. Using a melon baller or spoon, scoop out the fruit into a medium bowl. Mix well with lime juice and enjoy! It’s a healthy meal for one packed with beta-carotene.

Peach and Blueberry Dessert or Topping

Peach and Blueberry Dessert or Topping
3 large ripe peaches
1 pint fresh blueberries, washed
2-3 Tbsp brown sugar

Directions: Choose the peaches that have a slight give when you squeeze them gently. Use a small paring knife to remove skins and pits, then slice thinly. Cut once more for more of a bite size peach. Add to a medium bowl with the blueberries and stir with the brown sugar. Let sit overnight for best results. Serve alone or part of a parfait or to top ice cream.

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