Fruit-Forward Dishes

Cherry Crisp

Serves 8

Ingredients

Cherry Filling:

• 4 heaping cups frozen cherries (recommend using a blend of tart and sweet cherries)
• 2 tablespoons fresh lemon juice
• 2 tablespoons arrowroot powder or cornstarch
• ¼ teaspoon almond extract

Topping:

• 1 ½ cups old fashioned rolled oats
• ½ cup slivered raw almonds
• ½ cup almond flour
• ½ cup maple syrup
• 3 tablespoons melted coconut oil
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon almond extract
• ¼ teaspoon sea salt

Directions

1. Preheat oven to 350° and spray an 8-inch square baking dish with cooking spray.
2. Add frozen cherries, lemon juice, almond extract, and arrowroot powder to a saucepan over medium heat.
3. Bring to a boil, then reduce heat to medium low and simmer for 7–10 minutes, stirring and pressing down with a wooden spoon or spatula occasionally to break down the cherries. You want your cherry mixture to thicken up slightly so that it coats the back of a spoon without being too drippy.
4. While cherries are simmering, make your topping. In a medium bowl, stir together oats, almonds, almond flour, maple syrup, coconut oil, vanilla, cinnamon, almond extract, and sea salt. Set aside.
5. Carefully pour the cherry mixture into the prepared baking dish. Spoon oatmeal almond topping over the cherries in an even layer.
6. Bake for 30–35 minutes or until the fruit is bubbling and the topping is golden brown.
7. Let the dish cool for 15–20 minutes then serve warm with vanilla ice cream or whipped topping.

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Strawberry Salad

Serves 4

Ingredients

• 1 5-oz container baby spinach
• ½ pound fresh strawberries, hulled and sliced
• 1 avocado, sliced
• ¼ – ½ cup goat cheese crumbles
• ¼ cup pecan halves
• Fresh ground pepper and sea salt

Creamy Balsamic Vinaigrette:

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• ¼ cup plain Greek yogurt (recommend using full fat)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Directions

1. This step is optional, but if you want to toast the pecans, spread them out on a baking sheet and toast in a 350° oven for about 6–8 minutes. Remove from the oven and let cool.
2. Make the balsamic vinaigrette by whisking together all ingredients in a small bowl until fully combined and creamy. You can also combine everything together in a blender or with an immersion blender.
3. Add spinach to a salad bowl and top with strawberries, avocado, goat cheese, and pecans. Sprinkle with salt and pepper, to taste.
4. Drizzle dressing over salad and toss or portion the salad and pass around the dressing to serve.

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Grilled Salmon Salad with Peaches and Corn

Serves 2

Ingredients

• 2 salmon filets, about 5 oz each
• 2 tablespoons apple cider vinegar
• 1 teaspoon olive oil
• 1 teaspoon low-sodium tamari or soy sauce
• 1 teaspoon maple syrup
• ½ teaspoon ground pepper
• 1–2 fresh peaches, sliced
• 1–2 ears of grilled corn, cut from cob
• Handful of cherry tomatoes, halved
• Baby greens, spinach, kale, or mixed greens
• Balsamic vinegar and olive oil
• Fresh ground pepper
• Sea salt

Directions

1. Combine apple cider vinegar, olive oil, tamari, maple syrup, and ground pepper in a small bowl to make the marinade. Pour the marinade into a dish (one with sides so the marinade won’t spill out) and place the salmon skinless side down. Let it sit in the fridge for 20–30 minutes.
2. If you’re planning to grill the corn, you can do that while the fish is marinating. Heat grill to high heat, keep the corn in the husk, and cook for 15–20 minutes, turning it occasionally. Remove from grill and allow corn to cool before cutting from the cob. If you don’t have a grill, you can boil the corn instead.
3. After the fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place salmon on the grill, skinless-side down and discard marinade. Cook salmon for a few minutes, just long enough to get grill marks and then flip so the salmon is skin side down. Cook for 8–10 minutes or until the fish flakes easily with a fork. Remove from grill. If you don’t have a grill, you can use a grill pan instead.
4. While grilling the fish, plate salad greens on two plates, add sliced peaches, tomatoes, and grilled corn. Top each salad with a filet of salmon and drizzle balsamic vinegar and olive oil on top. Sprinkle with salt and pepper and serve.

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Raspberry Smoothie

Serves 1

Ingredients

• 1 cup frozen raspberries
• ½ of a frozen banana
• ½ cup plain Greek yogurt
• 1 cup unsweetened almond milk
• Ice, if needed
• A few drops of liquid Stevia or other natural sweetener, to taste (optional)
• Toppings: fresh raspberries and mint leaves (optional)

Directions

1. Blend raspberries, banana, yogurt, and milk until smooth.
2. Taste and add Stevia to sweeten as well as ice if needed to achieve desired thickness and taste.
3. Pour into a glass, add desired toppings, and enjoy!