Summer Veggie and Steak Kebabs


Marinade Ingredients:
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh chopped rosemary
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper

Kabob Ingredients:
¾ pound sirloin steak
1 medium summer squash
1 small red onion
1 pint cherry tomatoes


  1. If using bamboo skewers, soak them in water for 30 to 60 minutes before assembling to prevent charring.
  2. In a small bowl, whisk together honey, mustard, olive oil, vinegar, rosemary, garlic, salt and pepper.
  3. Cut the steak, squash and onion into bite-size pieces. Thread steak and veggies through skewers and set aside on a large platter or baking sheet. Brush the marinade evenly on the kebabs and let sit for 10 to 15 minutes at room temperature.
  4. Prepare a grill to medium-high heat. Place the kebabs on the grill and cook 3 to 4 minutes on each side for medium-rare.

Servings: 3 to 4

Berry Breakfast Quinoa


I love to make a big batch of Berry Breakfast Quinoa on the weekend for a fast reheat and eat breakfast on busy morning. A nutritious and delicious breakfast doesn’t have to be time-consuming.

1 cup quinoa
2 cups water, plus more for rinsing
⅓ cup dried cranberries
6 ounces blackberries
6 ounces blueberries
⅓ cup sliced almonds
2 tablespoons sorghum or honey


  1. Using a fine-mesh sieve, rinse quinoa with water.
  2. Combine quinoa, water and cranberries in a rice cooker and cook for 30 to 40 minutes.
  3. Add berries, almonds and sorghum. Stir to combine and serve warm or chill and enjoy cold.

Servings: 4

Zucchini Pecan Muffins


1½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup brown sugar
¼ cup canola oil
2 eggs, lightly beaten
1 cup unsweetened applesauce
1 cup low-fat plain yogurt
2 cups grated zucchini (1 large or 2 small)
½ cup chopped pecans


  1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with oven-safe paper cups or coat with cooking spray.
  2. In a medium bowl, whisk the flours, baking soda, salt and cinnamon together.
  3. In a large bowl, beat the sugar, oil and eggs until the mixture turns light yellow and slightly frothy. Stir in the applesauce and yogurt. Mix dry ingredients into the wet ingredients in small batches until combined.
  4. Fold in the zucchini and pecans. Spoon mixture into the prepared muffin pan and bake for 20 to 25 minutes. When done, tops will be golden brown and a toothpick will come out clean when inserted in the center.

Servings: 12

Grilled Fish Tacos with Kohlrabi Slaw


Kohlrabi Slaw Ingredients:
1 medium kohlrabi
2 tablespoons cilantro, roughly chopped
1 lime, cut in half
1 tablespoon sorghum or honey
1 tablespoon olive oil
¼ teaspoon chili powder
¼ teaspoon salt

Grilled Fish Taco Ingredients:
1 pound skinless mahi mahi filets
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon white pepper
¼ teaspoon salt
8 (6-inch) corn tortillas
1 lime, cut in half


  1. Peel and grate kohlrabi and place in a medium bowl. Add cilantro, juice from lime, sorghum, olive oil, chili powder and salt. Stir to evenly combine. Refrigerate until ready to serve.
  2. Place mahi mahi filets on a plate and brush with olive oil. In a small bowl, combine cumin, chili powder, white pepper and salt. Rub seasoning onto fish.
  3. Prepare an outdoor grill to medium-high heat. Grill the fish for about five minutes and then carefully turn the fish over and cook for another five minutes, until flaky and cooked through. Place fish on a serving platter covered with aluminum foil and set aside.
  4. Warm tortillas on the grill grate until small brown spots appear on both sides. Remove and wrap in aluminum foil until ready to serve.
  5. With a fork, flake fish into large chunks. Drizzle with juice from lime and serve in warm tortillas topped with kohlrabi slaw.

Servings: 4