HEALTH

Cheesy cauliflower 

What you'll need: 

• 1 whole head cauliflower
• 1/4-cup mayonnaise
• 1/4-cup mustard
• 1 cup grated low-fat cheese

Directions: 

1. Cut up your cauliflower into florets, removing the greens, rinse and drain.

2. Mix together mayonnaise and mustard and toss florets in the mixture.

3. Pour into a baking dish.

4. Top with a light amount of cheese and bake at 350°F degrees for 20-30 minutes or until hot and bubbly.

Recipe & image courtsey of: blogspot.com

Chile salt & lime watermelon

What you'll need:  

• 1 tablespoon kosher salt or other coarse salt
• 1 1/2 teaspoons ground chile pepper
• Zest and juice of 1 lime
• 1 (10-pound) watermelon, cut into wedges
• Lime wedges and mint leaves for garnish (optional)

Directions:  

1. Combine the salt, chile pepper, and lime zest in a mortar and pestle. Note: If you don't have a mortar and pestle, you can finely chop the lime zest and use a fork to mix it with the salt and chile powder.

2. Take your watermelon and carefully cut in half. Then cut each half again into wedges as pictured above. Be sure to ask a parent for help with this!

3.  Arrange the watermelon wedges on a platter, drizzle with lime juice and sprinkle the chile mixture on top.

3. Garnish with lime wedges and mint leaves (optional).

Recipe & images courtesy of: thekitchn.com

White chocolate cranberry granola bars

What you'll need:

• 2 cups old-fashioned oats
• 1/2 cup packed dried sweetened cranberries
• 1/2 cup chopped pecans, toasted
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup packed dark brown sugar
• 3 tablespoons honey
• ¼ cup reduced fat peanut butter (you could substitute almond butter if you like)
• ½ cup white chocolate chip

Directions:  

1. Preheat oven to 350°F.

2. Line 9-inch square baking pan with foil, allowing foil to extend over sides.

3.  Butter foil or spray with non-stick cooking spray.

4. Mix oats, raisins, and pecans in bowl. Combine butter, sugar, honey and peanut butter in medium saucepan.

5. Stir over medium heat until butter melts and mixture is smooth and begins to boil.

6. Pour butter mixture over oat mixture and stir until well coated, Then mix in chocolate chips.

7. Transfer to prepared pan. Using spatula, press mixture evenly into pan.

8. Bake oat mixture until top is golden brown, about 30 minutes. Transfer to rack and cool.

9. Using foil as aid, lift out of pan and place on work surface.

10. Using a knife, carefully cut into 18 bars.

Recipe & images courtesy of: blogspot.com

Apple nachos with peanut butter and chocolate 

What you'll need:

• 1 Fuji apple (or slicing apple of your choice), cut into 32 thin slices
• ¼ cup smooth peanut butter, melted
• ¼ cup semi-sweet chocolate chips, melted
• Handful of organic semi-sweet chocolate chips

Directions:   

1. Take your apple and carefully slice peices. Then throw away the core. Arrange apple slices on a plate.

2. Take your peaunut butter and warm in microwave for 30 seconds. Drizzle melted peanut butter over apple slices with a spoon, and do the same with the melted chocolate.

3. Sprinkle handful of chocolate chips over the plate as topping.

4. Serve immediately.

Recipe and images courtesy of: trialandeater.com

Kiwi-nana granola parfait with nana cream 

What you'll need: 

• 1 large banana
• 1 tbsp. sugar
• 1/2-cup almond or soymilk
• 1 tbsp. peanut butter
• 1/2 kiwi cut into slices
• 3-4 tbsp. granola of choice

Directions:   

1. For the nana cream blend 1 large banana with 1 tbsp. of stevia sugar, 1/2 cup of almond or soy milk and 1 tbsp. of homemade peanut butter until smooth.

2. Add half of it into a glass. Now cut up some kiwi slices and place it the way on the picture shown. Fill up with your favorite granola.

3. Add the other half of the nana cream and sprinkle some granola on top.

Recipe and images courtesy of: nadshealthykitchen.com

Avocado spinach dip

What you'll need:

• 1 ripe avocado
• ½ cup mayo
• The juice of ½ lime
• 1 tsp. honey
• 1 tsp. cider vinegar
• Fine sea salt
• Cracked pepper
• 2 ½-cup baby spinach leaves, chopped
• ½-cup sundried tomatoes, chopped

Directions:

1. Cook the spinach for a minute or two, until wilted. Squeeze dry and set aside.

2. Add avocado, mayo, lime juice, honey, salt and pepper to the bowl of a small food processor and process until smooth and creamy.

3. Add spinach, water chestnuts and sundried tomatoes and process on pulse until well combined.

4. Chill for a few hours before serving to allow for flavors to fully develop (not absolutely necessary but preferable). To avoid discoloration, cover with plastic film placed directly on top of the dip (in direct contact with the dip).

5. This will stay good in the fridge for a few days as long as you keep it well covered and avoid contact with air. 

Recipe and images courtesy of:  thehealthyfoodie.com

Tropical smoothie 

What you'll need:

• 1 frozen ripe banana, previously peeled & sliced
• 1/4 cup orange juice
• 2 oranges, peeled and sliced*
• 1 cup frozen mango chunks*
• 1/2 cup frozen or fresh pineapple chunks

Directions:   

1. Blend the frozen banana chunks and orange juice together for 3 minutes until thick and creamy.

2. Add the oranges, mango, and pineapple.

3. Blend and enjoy!  

Recipe & images courtesy of: sallysbakingaddiction.com

Carrot raisin graham  

• 1 The Laughing Cow Original Creamy Swiss wedge
• 1 large cinnamon graham cracker rectangle
• 1/4 cup shredded carrots in a bag
• 2 tbsp. raisins

Directions:   

1. Spread cheese on cracker.

2. Top with shredded carrot and raisins.

Recipe and images courtesy of: womenshealthmag.com