In a small sauté pan on low heat, add almonds. Toast until slightly browned.
Meanwhile, cut peaches into thin slices. Dice avocado. Thinly slice red onion. Note: soaking onion in cold water 10-30 minutes will help reduce the strong flavor.
Add peaches, avocado, red onion, almonds, blueberries, and spinach and arugula mix to large bowl. Crumble goat cheese on top and drizzle with Harmons lemon poppy seed dressing. Season with salt and pepper.
280 calories; 19g total fat (3.5g saturated); 160 mg sodium; 22g carbohydrates; 6g dietary fiber; 14g sugar (1g added sugar); 7g protein
Preheat a large sauté pan, add a little oil or ghee, sauté the garbanzo beans and paneer cheese. When both get warm and sizzling, add the spices and garlic, sauté until fragrant. Transfer to a sheet pan and chill in fridge. Peel and finely dice the red onion, wash them with a pinch of salt with abundant water.
Prepare all ingredients as directed in ingredient list.
If using, seed and dice the jalapeño. To reduce the heat, remove the veins as well as the seeds before dicing.
Place all the cut vegetables into a large bowl and toss with the cilantro, lime juice, salt, and pepper. Season with the ground cumin.
Transfer to platter, and garnish with the garbanzos and paneer mixture.
Place all ingredients in a blender and puree. This can be made in advance and frozen into single-serving portions.
Nutrition per serving: 220 calories; 0g total fat (0g saturated); 60mg sodium; 41g carbohydrates; 4g dietary fiber; 28g sugar (0g added sugar); 13g protein
Rinse all berries. Remove stems of strawberries and discard. Slice into 1/4″ thick rings. Toss all berries in a medium-sized bowl with 1/4 cup Harmons premium balsamic vinegar. Refrigerate for 30 minutes to 4 hours. Slice fresh mozzarella ball into 1/4″ thick slices, then cut slices into quarters. Halve large basil leaves, leave smaller leaves whole.
Assemble skewers by starting with threading on a blueberry, alternating the remaining ingredients, and ending with a blueberry.
Plate skewers, drizzle with remaining balsamic vinegar, and sprinkle with kosher salt.
Makes about 20 skewers.
Nutrition per serving (2 skewers): 110 calories; 5g total fat (3g saturated); 190mg sodium; 14g carbohydrates; 2g dietary fiber; 10g sugar (0g added sugar); 6g protein
Preheat oven to 425°. Slice red onion into thin strips, cherry tomatoes in half, and zucchini into thin half moons. Place all vegetables on a 13″ x 18″ baking sheet. Drizzle with 2 tablespoons olive oil and lightly sprinkle with 1/8 teaspoon salt and a pinch of black pepper. Roast in oven for 15 minutes.
While roasting, whisk together 12 eggs, 1/2 cup reduced-fat milk, 1/4 teaspoon oregano, and 1/4 teaspoon salt. After 15 minutes, remove baking sheet and stir roasted vegetables with spatula. Pour egg mixture over vegetables, then sprinkle 1/4 cup crumbled feta evenly across the baking sheet. Roast for an additional 10 minutes, or until the egg is just set in the center.
Portion into 6 servings. Serve immediately, or refrigerate and reheat for quick breakfasts.
Grate fresh ginger with a microplane until there is 1/2 a Tbsp. Stir ginger into yogurt then set aside.
Finely chop the pistachios, then set aside.
Peel the oranges by slicing off the top and bottom ends, then cut off the rest of the peel in vertical strips around the sides, following the curve of the fruit. Slice into 1/4 inch thick disks.
Spread gingered yogurt onto a serving plate, then arrange orange slices in an ombré design. Top with chopped pistachios, and serve immediately.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, zest, juice, butter, eggs and vanilla until well combined.
Pour the liquid ingredients into the flour mixture and fold together until combined. Let stand 20 – 30 minutes.
Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour about 1/4 cup batter per pancake into the pan, far enough apart so the pancakes don’t touch.
Serve hot, with butter and your favorite syrup.
1. Preheat oven to 325 degrees.
2. Roast hazelnuts until fragrant and gold brown, about 15 minutes. Set them aside to cool. Once cool, place roasted hazelnuts on a towel and rub between palms to loosen skins. Roughly chop and set aside.
3. Blanch beans in salted water until tender, about 4-6 minutes. Have a bowl of ice water ready to shock beans briefly after.
4. While beans are boiling, make the dressing in a large salad bowl by whisking Dijon, balsamic, honey, garlic and shallot. Slowly whisk in olive oil until emulsified.
5. Once the beans have slightly cooled from blanching, add the beans and sliced celery to the dressing and toss altogether. Season with salt and pepper and garnish with parmesan if desired.