Lessons from Cooking through 31 Cookbooks

At the end of 2014, I set off on a journey to cook at least 5 recipes from every cookbook in my collection. To keep the mission even more focused, I tried to avoid buying new cookbooks until the task was complete. Although I wasn’t 100% strict about the shopping part, I have been diligently cooking through my collection for the past 2+ years, and am finally pleased to report a mission accomplished.

One thing I learned is that I am not a huge fan of baking. Ever the cliché dietitian, I am constantly tempted to forgo most of the butter and sugar, and then I get frustrated when nothing turns out right.

However, I also learned that I am a huge fan of plant-based recipes, as the ingredients are refreshingly affordable (no expensive meat or cheese!), and yet completely full of flavor. In fact, my favorite, most-cooked-from cookbook was Food52 Vegan, by Gena Hemshaw. This cookbook is from the folks behind the popular recipe and food website, Food52, so it’s no surprise that nearly every recipe from this book was a hit. However, it is surprising that a vegan cookbook stole the heart of this grilled chicken and Greek yogurt loving girl.

Food52 Vegan gets top billing, not only because I made more recipes from this book than any other (9 and counting), but because nearly every dish was so crave-worthy that I kept scooping them up into my regular rotation. Below are some of my favorites:

  • French Lentil and Arugula Salad with Herbed Cashew Cheese, from Food52 Vegan
  • Orecchiette with Creamy Leeks and Broccoli Rabe, from Food52 Vegan
  • Roasted Cauliflower and Freekeh Salad, from Food52 Vegan
  • Roasted Ratatouille, from Food 52 Vegan (I like to toss this with whole wheat pasta)
  • Zucchini Quinoa Cakes, from Food52 Vegan (I served mine atop kale tossed with avocado)

Honorable Mentions (cookbooks that I had lots of success with and highly recommend)

If you purchase or borrow any of the books above, the recipes listed below are a great place to start. All the following recipes are ones I have tested and would highly recommend! 

  • Avocado, Citrus, and Radicchio Salad, Kitchen Express
  • Basic Hummus, Good and Cheap
  • Black Bean Soup, Kitchen Express
  • Broiled Eggplant Salad, Good and Cheap
  • Chicken Curry with Raisins, Kitchen Express
  • Chicken and Vegetable Biryani, Everyday Whole Grains
  • Creamy Bulgur with Honey and Tahini, Simply Ancient Grains (this also tastes dreamy with millet instead of bulgur)
  • Curried Chicken Salad Sandwich, Kitchen Express
  • Minted Summer Couscous with Watermelon and Feta, Simply Ancient Grains (I use often bulgur instead of couscous)
  • Peanut Butter and Jelly Thumbprint Cookies, Everyday Whole Grains
  • Roasted Portobello Mushrooms with Hazelnut Buckwheat Stuffing, Simply Ancient Grains
  • Super-Fudgy Teff Brownies, Everyday Whole Grains

Other Favorites

Part of the reason this journey took more than two years is that I was often tempted to revisit recipes, rather than constantly trying something new. Below are a few other recipes I fell in love with while working through my collection.

Breakfast

  • Family Favorite Granola, from You Have it Made, by Ellie Krieger

Mains – Fish

  • Garlic Basil Shrimp, from So Easy, by Ellie Krieger
  • Mussels Provencal, from So Easy, by Ellie Krieger
  • Salmon Cakes with Lemon-Caper Yogurt Sauce, from Weeknights with Giada, by Giada de Laurentiis

Mains – Chicken

  • Black Rice Chicken Congee, from The Grain Bowl, by Nik Williamson
  • Chicken-Farro Salad, from True Food, by Andrew Weil

Mains – Vegetarian

  • Curried Red Quinoa and Peach Salad, from The Oldways 4-Week Vegetarian and Vegan Menu Plan
  • Orzo with Roasted Vegetables, from Barefoot Contessa Parties, by Ina Garten
  • Thick Crusted Greens, Onion, and Feta Pie, by Aglaia Kremezi, from The Oldways Table (I sub whole wheat flour for the AP flour)

Soups & Sides

  • Butternut Squash and Apple Soup, from Barefoot Contessa Parties, by Ina Garten
  • Honey Roasted Carrots with Tahini Yogurt, from Plenty More, by Yotam Ottolenghi
  • Stewed Lentils & Tomatoes, from Barefoot Contessa at Home, by Ina Garten
  • Swedish Pea Soup, from Plant-Powered for Life, by Sharon Palmer

Dips & Dressings

  • Tofu Green Goddess Dressing, The I Hate Tofu Cookbook, by Tucker Shaw
  • Warm Spinach and Artichoke Dip, from The Food You Crave, by Ellie Krieger (I replace the sour cream & mayo with nonfat plain Greek yogurt)

Dessert

  • Baked Fruit with Ricotta, from Giada’s Feel Good Food, by Giada de Laurentiis
  • Cardamom Currant Snickerdoodles, from Food52 Baking
  • Summer Fruit Crostata, from Barefoot Contessa at Home, by Ina Garten (I sub whole wheat flour for the AP flour, and cut the sugar from the fruit filling)

What next?

Now that I have given my existing cookbooks sufficient attention, I’m allowing myself to browse the food section of Brookline Booksmith and Amazon to add to my collection. Here are some cookbooks that are at the top of my shopping list:

For another sneak peek into my cookbook & coffee table book wishlist, check out my related Pinterest board.

– Kelly

Campfire Chicken and Vegetable Stir Fry with Quinoa

stir fry

vvvvvv

Campfires are an essential element to all great summers, and this year, I hit the ground running. In mid-June, the season kicked off with a trip to Acadia National Park. While my sweetheart prefers sleeping under the stars, I tend to gravitate towards luxury hotels. One night of camping followed by an evening in charming Bar Harbor was the ultimate win-win.

Aside from the beautiful mountain views, the best part of camping, is of course, the food. S’mores are wonderful, but a girl cannot survive on chocolate stuffed grahams alone, especially after hours of hiking. Therefore, 99% of my vacation preparation was spent brainstorming the perfect campfire meal.

The trusty cast iron skillet was a mandatory passenger on our trip, so a one-pot meal, like stir fry, quickly proved to be our winner. I opted for quinoa instead of the usual brown rice, because it is one of the quickest cooking whole grains, often requiring only 12-15 minutes of cook time. The chicken was a welcome, hearty choice after a day on the trails, but if you’re looking to keep this plant based, you can also sub tofu or shelled edamame.

Stir Fry Collage

Campfire Chicken and Vegetable Stir Fry with Quinoa

Serves 2

Ingredients:

  • 1/2 cup uncooked quinoa
  • 2 tablespoons olive or canola oil
  • 1 pound chopped mixed vegetables (we set aside about a 1/2 cup of the veggies for breakfast the next morning)
  • 6-12 oz grilled chicken
  • 2-4 tablespoons teriyaki sauce

Method:

  1. Get a good fire going!
  2. Add quinoa and 1 cup water to camping pot and cover.
  3. While the quinoa is cooking,  warm oil in a 10-inch cast iron skillet over the fire, then add the veggies, stirring occasionally.
  4. Cut the chicken into bite sized pieces.
  5. Once the quinoa water starts bubbling, and the onions start to become translucent, add the chicken to the skillet. The quinoa needs to cook until all of the water is absorbed, and the grain sprouts a curly “tail”.
  6. When the quinoa looks like it’s almost ready, add the teriyaki sauce to the skillet, then stir well to combine.
  7. Once the quinoa is cooked, add the quinoa to the skillet, and stir to incorporate it into the teriyaki mixture.
  8. Divide the stir fry onto two plates, for serving. If there is any leftover after serving, cover the pan in foil so that it stays warm if anyone wants seconds. Best enjoyed in front of a crackling fire.

Nutrition per Serving: 570 calories, 21g fat (2.5g saturated fat), 46g carbohydrates (7g fiber, 10g sugar*), 48g protein, 124mg cholesterol, 310mg sodium, 37% Vitamin A, 234% Vitamin C, 7% Calcium, 20% Iron

*estimated added sugars: 4.5g

Acadia National Park

^^ Beautiful Acadia

– Kelly

Shakshuka Polenta with Chickpeas

Shakshuka Polenta

My morning oatmeal habit single-handedly turned breakfast into the most beloved of all meals,  so it was only a matter of time before I became enamored with polenta, a creamy cornmeal dish from northern Italy (similar to grits).

While this recipe started as an empty-pantry-desperation-dinner (requiring just a few canned goods and some eggs), it has quickly become one of my most dependable weeknight suppers, eliciting frequent cravings, roommate food envy, and a new tendency to stockpile canned tomatoes. The Eggs Shakshuka from the Beat Brasserie in Harvard Square inspired this unlikely pairing, as they serve the traditional, North African tomato dish over a creamy puddle of warm polenta.

Taking recipes to a more porridge-like level is always a winning strategy in my kitchen, so it is no surprise that this Shakshuka Polenta with Chickpeas is heavy on rotation at my place this season. In fact, it just might be better than having oatmeal for dinner. I’ll let you be the judge.

Shakshuka Polenta

Shakshuka Polenta with Chickpeas

Serves 2

Ingredients:

  • 1 14-oz can fire roasted diced tomatoes (no salt added)
  • 1 1/2  tablespoons harissa sauce (you can also substitute 1 roasted red bell pepper, finely chopped, and a pinch of cayenne pepper, or you can omit altogether)
  • 1 cup milk (I use nonfat organic)
  • 1 cup water
  • 1/2 cup corn grits/cornmeal (preferably whole grain)
  • 2 eggs
  • 1 cup cooked chickpeas (canned is fine)
  • optional: zatar seasoning 

Method:

  1. To make the sauce, put the tomatoes and harissa in a small pot and heat on medium low, stirring occasionally. When the mixture begins to bubble around the edges, reduce heat to low, and let stay warm on the stove.
  2. In a small pot, add the milk, water, and corn grits and bring to a boil. Once the mixture comes to a boil, reduce heat to a simmer, and let cook covered, stirring frequently. Let simmer for approximately 10 minutes, or until mixture reaches desired creaminess.
  3. To prepare the eggs, crack the eggs into two individual small bowls or ramekins.
  4. In a medium to large pot, bring water to a simmer, where the edges are bubbling but it’s not quite a full boil.
  5. Add a few teaspoons of vinegar, and swirl the water in one direction .
  6. Gently pour one of the eggs from the bowl into the water, and let cook until the white becomes opaque, and egg reaches desired level of doneness.
  7. With a slotted spoon, gently remove the poached egg and set on a paper towel. Repeat with the next egg.
  8. To serve, divide the polenta between two bowls. Top each bowl with tomato sauce, chickpeas, and a poached egg. Garnish with zatar or freshly cracked black pepper.

Shakshuka Polenta

Nutrition per Serving: 420 calories, 9g fat (2g saturated fat), 67g carbohydrates (11g fiber, 20g sugar), 22g protein, 190mg cholesterol, 460mg sodium, 43% Vitamin A, 49% Vitamin C, 25% Calcium, 36% Iron

– Kelly

Cranberry Persimmon Smoothie

Persimmon Cranberry Smoothie 1

Sometimes the most exotic ingredients are best delivered in nondescript packages. At least, that’s the case with this Cranberry Persimmon Smoothie, which conveniently tastes like good old strawberry banana. If you’re new to persimmons, or are uneasy about tofu (yep, I snuck that in), rest assured that even the pickiest of eaters will enjoy the comforting, sweet flavors of this seasonal fruity beverage.

Rather than sticking to tried-and-true favorites, I encourage you to begin 2016 with an open-minded palate. Persimmons (tomato-looking fruits that are in stores this time of year) are a great alternative to winter citrus. Eaten raw, the mildly tropical aromas will transport you to a warmer clime. They also add a delightful twist to baked desserts (like crisps and cobblers). Beginners should note that the oblong, hachiya persimmons must soften before they can be eaten, while the squat looking fuyu persimmons don’t need to ripen as much, and can be eaten firm.

Similarly, while most of us lean towards yogurt as a smoothie thickener, silken tofu is a nutritious (and inconspicuous) plant-based alternative. Although a favorite among the yoga and granola set, this simple soy food also makes for decadently creamy pasta sauces, dips, and salad dressings.

Once you “master” an ingredient, by utilizing it in a crave-worthy recipe, it is much easier to approach menus and cookbooks with an open mind, adding dimension and variety to what can oftentimes become a cycle of repetitive eating.

What new foods will you try this year?

Cranberry Persimmon Smoothie

Serves 1

Ingredients:

  • 1 small banana, frozen in chunks
  • 1 ripe persimmon
  • 1/3 cup frozen cranberries
  • 1/4 cup silken tofu

Method:

  1. Add all ingredients to blender and blend until smooth.

Nutrition per serving: 250 calories, 2g fat (0g saturated fat), 60g carbohydrates (10g fiber, 36g sugar*), 5g protein, 0g cholesterol, 7mg sodium, 56% Vitamin A, 43% Vitamin C, 4% Calcium, 6% Iron

*All sugars are naturally occurring; none are added sugars

– Kelly

10 Healthy Apple Recipes

Apple Picking at Green Mountain Orchard in Putney, VT

This weekend I ventured out to Vermont for an afternoon of leaf peeping and apple picking. The first stop was Green Mountain Orchards in Putney. They aren’t organic, but at least they practice IPM (integrated pest management). Next up was a late lunch in Brattleboro. We ate at Whetstone Station Restaurant and Brewery, a fun biergarten (the red building in the photo below) that overlooks the Connecticut River. Vermont never disappoints, but the fall foliage this weekend was especially stunning.

Brattleboro, VT

After coming home with approximately 30 apples (and that was just my half of the haul!) I am excited to get in the kitchen and start experimenting. Have you stocked up on this ubiquitous fall fruit? Here are ten healthy apple recipes (obligatory apple pie not included)…

Slow Cooker Apple Sauce

1. Slow Cooker Apple Sauce // The Kitchn

I’m always looking for ways to get more use out of my slow cooker, so this recipe was a no-brainer. Apple sauce isn’t usually a pantry staple for me, but these fragrant, stewed apples have been great to stir into my oatmeal in the mornings. For a snack, I like to stir a spoonful of natural peanut butter into my applesauce. You can also layer it with yogurt and granola, or use it to sweeten baked goods.

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

2. Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal // Monica Matheny, The Yummy Life

This is a great recipe that I’ve turned back to over the years. These days I don’t use nearly as much sugar as the original recipe calls for, and I tend to up the flax seed as well.

Teff Porridge with Apples, Dates and Pecans

3. Teff Porridge with Apples, Dates and Pecans // Aube Giroux, PBS Food

For those that haven’t tried teff (a porridge-y , African whole grain with undertones of cocoa), this recipe is a great way to familiarize yourself with a new healthy ingredient.

Apple, Almond and buckwheat muffins

4. Apple, Almond, and Buckwheat Muffins // Green Kitchen Stories

These muffins are filled with a sweet surprise: a gooey, applesauce center. I don’t usually bake gluten free, but I love that this recipe is heavy on healthy, wholesome ingredients.

Israeli Couscous and Apple Salad

5. Israeli Couscous and Apple Salad // Delish

Crunchy apples and tangy feta are a winning combo. For a more flavorful, nutritious twist, swap out the Israeli couscous for whole wheat couscous, bulgur or quinoa.

Whole Wheat Bread, Apple and Cranberry Dressing

6. Whole Wheat Bread, Apple and Cranberry Dressing // Martha Rose Schulman, New York Times

Thanksgiving in a bowl. Need I say more?

French Lentil Soup with Parsnip & Apple

7. French Lentil Soup with Parsnip and Apple // Dana

Hearty lentil soup is one of my absolute favorite foods, so I’m dying to try this apple and parsnip studded stew.

Lentil Walnut Apple Loaf

8. Glazed Lentil Walnut Apple Loaf // Oh She Glows

While some of my friends and family will undoubtedly be turned off the idea of a veggie loaf, this nutty lentil loaf looks deliciously hearty to me. They’ll come around to meatless mains soon enough!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

9. Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing // Edible Perspective 

I am on a huge tahini kick lately, so this autumn squash bowl is calling my name. For those that haven’t experimented with tahini (outside of its supporting role in hummus) prepare to be amazed.

Butternut Squash Apple Pear Crisp

10. Butternut Squash Apple Pear Crisp // Edible Perspective

I love that this recipe incorporates rich winter squash into the classic apple crisp, for a welcome boost in both flavor and nutrition.

– Kelly

Blueberry Oatmeal with Greek Yogurt and Almonds

Blueberry Oatmeal with Greek Yogurt and Almonds 1

Blueberry Oatmeal with Greek Yogurt and Almonds

Blueberries, oats, Greek yogurt, almonds… the gang’s all here! These are basically all of the go-to “superfoods” in a dietitian’s arsenal, so naturally I had to combine them into one recipe.

Instead of my usual splash of milk, thick and creamy Greek yogurt offers more protein and probiotics, and helps keep you full. I usually hesitate to add refined sweeteners to porridge, but the scant ½ teaspoon of maple syrup here (yes, I got out the measuring spoons) is just the right touch of sweetness to tie the ingredients together. This is a prime example of “everything in moderation.” I don’t necessarily say no to sugar, but I insist that it be used with care.

This recipe was inspired by my mom, who always cooks her oats with a large handful of frozen blueberries. We’re obsessed with these particular oats from Bob’s Red Mill, so she sent me home with a large package the last time I was in Houston. The texture is what makes this Scottish oatmeal unique; it’s somewhere between steel cut oatmeal and cream of wheat. But just like my tried-and-true rolled oats, this creamy breakfast is microwave friendly and ready in a flash. Plus, if you do it my way, you end up with purple oatmeal. How’s that for a Monday morning?

Blueberry Oatmeal with Greek Yogurt and Almonds 3

Blueberry Oatmeal with Greek Yogurt and Almonds

Ingredients:

  • 1/4 cup Scottish Oats
  • 1/3 cup frozen wild blueberries
  • 3/4 cup water
  • 1/4 cup plain Greek yogurt (I used nonfat Organic)
  • 2 tablespoons almonds (about 16 almonds)
  • 1/2 teaspoon maple syrup

Method:

  1. Combine the oats, blueberries, and water in a large microwave safe bowl and microwave on high for 1 minute. Then stir the mixture, and microwave for an additional 2 minutes. (Trust me about the large bowl.)
  2. Let the oatmeal sit in the microwave for one minute (this is the hardest part). Then, transfer oatmeal to a serving bowl if desired.
  3. Stir in the Greek yogurt, drizzle the top of the oatmeal with a scant 1/2 teaspoon of maple syrup, then top with almonds and serve.

Nutrition per Serving: 350 calories, 11g fat (1g saturated fat), 22g protein, 40g carbohydrates (11g sugar*, 8g fiber), 6mg cholesterol, 42mg sodium, 1% Vitamin A, 2% Vitamin C, 21% Calcium, 16% Iron

*Only 2g added sugars, all of the rest are naturally occuring

– Kelly

Summer Harvest Linguine with Cannellini Beans

Whole Grain Linguine with Wheat Beans and Summer Vegetables

A somewhat unlikely duo, beans and pasta are an odd sounding but much loved combination in my repertoire. The beans contribute protein to an otherwise carb-heavy meal, offering a delightful change in texture, and a rich, hearty flavor. This Italian inspired dish uses creamy cannellini beans and whole wheat linguine as a canvas for sautéed summer vegetables (heirloom tomatoes, eggplant, and Tuscan kale). Grated parmigiano reggiano and fresh basil round out the meal.

Late Summer Farmers Market Vegetables

^^ Fresh from the farmers market! Pro tip: Pick up your eggplants and tomatoes now, before they retire for the season

Sauteed Summer Vegetables

Whole Grain Linguine with Tuscan Vegetables

^^ This recipe is great for entertaining, and was the first meal I served on my new roof patio

Summer Harvest Linguine with Cannellini Beans

Serves 4

Ingredients

  • 8 oz whole wheat linguine
  • 2 tablespoons plus one teaspoon olive oil, divided
  • 1 medium onion, chopped
  • 1 medium to large eggplant, chopped
  • 4 large heirloom tomatoes
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 15 oz can cannellini beans (or other white bean), drained and rinsed
  • 1 bunch Tuscan kale
  • 1/4 cup grated Parmigiano Reggiano
  • 1/4 cup fresh basil, cut or torn into ribbons

Method:

  1. Cook linguine according to package instructions. After draining, toss the pasta with one teaspoon olive oil (to prevent noodles from sticking) and set aside.
  2. Heat the remaining two tablespoons of olive oil in a large skillet over medium high heat. Add the onion and eggplant.
  3. While the onion and eggplant are softening, chop the tomatoes.
  4. Once the tomatoes are chopped, add them to the skillet (the eggplant will have absorbed all of the oil by this point, so the pan will need the liquid from the tomatoes).
  5. Add the garlic, salt, oregano, and cannellini beans, stirring occasionally.
  6. While the vegetables are cooking, remove the kale leaves from their stems and tear or chop into bite sized pieces.
  7. Add the kale to the skillet, stirring until kale is wilted.
  8. Dive the pasta among four plates, then top each plate with the vegetable mixture. Garnish each plate with one tablespoon each parmigiano reggiano and fresh basil.

Whole Wheat Linguine with Summer Vegetables

Nutrition per Serving: 510 calories, 12g fat (2g saturated fat). 23g protein, 86g carbohydrates (20g fiber, 15g sugar*), 4mg cholesterol, 435mg sodium, 233% Vitamin A, 250% Vitamin C, 31% Calcium, 37% Iron

*none are added sugars

– Kelly

Chocolate Cherry Overnight Oatmeal

Chocolate Cherry Overnight Oatmeal

Don’t let cough syrup give cherries a bad rap. One taste of these juicy, summer rubies, and you’ll be declaring a new favorite fruit in no time. Fresh cherries have a pretty short season here in New England (peaking late June through mid July), but they are so deliciously addicting that most people can put down several weeks worth of cherries while simply standing in front of the refrigerator. Not that I know anything about that.

Delicious enough to enjoy straight out of a bowl, cherries are also the perfect natural sweetener, and that’s how I’m showcasing them in this chilled, chocolately recipe. These succulent little stone fruits eliminate the need for added sugars, while tangy yogurt and rich cocoa deepen the flavor. Overnight oatmeal is usually a breakfast pick, but I like to keep a bowl of this chocolate cherry concoction in the fridge for dessert, especially on hot summer nights.

Chocolate Cherry Overnight Oatmeal

Serves 1

Ingredients

  • 2/3 cup fresh pitted cherries (Don’t buy a cherry pitter! Use this trick)
  • 1/3 cup rolled oats
  • 1/3 cup plain Greek yogurt (I used nonfat organic)
  • 1/3 cup + 1 Tablespoon water
  • 1 tablespoon cocoa powder
  • 2 teaspoons chia seeds

Optional garnishes: sliced almonds, fresh cherries

Method:

  1. In a small mixing bowl, mash cherries with a potato masher or a large fork, under cherries are smooshed and juices are released.
  2. Add all other ingredients to bowl and stir to combine.
  3. Transfer mixture to a mason jar or a breakfast bowl, and set covered in the refrigerator overnight.
  4. Serve cold, after mixture has chilled and the porridge has thickened (at least 8 hours).
  5. Top with optional garnishes, such as fresh cherries or sliced almonds, if desired.

Nutrition per Serving: 260 calories, 5g fat (1g saturated fat), 44g carbohydrates (10g fiber, 16g sugar*), 15g protein, 4mg cholesterol, 30mg sodium, 16% Iron, 12% Calcium, 1% Vitamin A, 12% Vitamin C

*all sugars are naturally occurring, none are added sugars

– Kelly

Blueberry Picking + 10 Healthy Blueberry Recipes from the Web

Blueberry Picking at Parlee Farms

Gloomy (and thankfully, exaggerated) forecast aside, I started my Sunday with a blueberry picking double date to Parlee Farms, about an hour north of Boston near the New Hampshire Border. The pick-your-own prices were reasonable ($3.99 per pound), which means I now have three pounds of fresh picked, local blueberries to work through (kid stuff compared to Ashley and Josh’s ten-pound haul).

Whether you also have a plethora of fresh blueberries at your disposal, or you just want to take advantage of current sales and seasonal abundance, I’ve gathered up plenty of meal ideas to kickstart your culinary creativity. See below for ten healthy blueberry recipe ideas from around the web…

Ambitious Kitchen Muffins

^^ Healthy Blueberry Zucchini Muffins from Ambitious Kitchen // I love that this recipe works in whole wheat flour, zucchini (another abundant summer ingredient), and applesauce.

Turmeric_breakfast_muffins_2

^^ Turmeric Breakfast Muffins from Green Kitchen Stories // I’ve been dying to try this recipe for months now. These muffins are gluten-free (not what I usually lean towards), but luckily I have whole grain buckwheat flour (and plenty of blueberries!) on hand.

peach blueberry oatmeal (4)

^^ Peach Blueberry Oatmeal from The Oatmeal Artist // So simple, yet so delicious. I had a similar dish (“slow cooked oats with chefs topping”) at The Willow Rest in Gloucester, MA a few weeks ago, and have been craving this combo ever since.

Baked-Blueberry-Oatmeal-1.jpg

^^ Baked Blueberry Oatmeal from Nutmeg Nanny // This oatmeal bake is a tried-and-true recipe in my kitchen. (I’ve featured it here and here).

SONY DSC

^^ Blueberry + Avocado Detox Smoothie from Jillianastasia // When in doubt, throw your berries in a smoothie!

berryzinger

^^ Berry Zinger Smoothie from The Crunchy Radish // Lemon and ginger can elevate a common berry smoothie into something special.

Brain-Power-Salad-51

^^ Brain Power Salad (Spinach Salad with Salmon, Avocado, and Blueberries) from Gimme Some Oven // Salmon and avocado pair wonderfully with nearly any fruit, but antioxidant filled blueberries keep this “brain food” recipe on theme.

TPW_4112

^^ Grilled Chicken Salad with Feta, Fresh Corn, and Blueberries from The Pioneer Woman // It’s not often that I link to a Pioneer Woman recipe on this site, but the grilled chicken and fresh summer produce are a refreshingly nutritious foundation.

blueberry_goat_cheese_pizza2-600x901

^^ Blueberry Pizza with Honeyed Goat Cheese and Proscuitto from In Sock Monkey Slippers // I will definitely be using blueberries on a flatbread pizza this week. If things go well, you might even have a recipe post coming your way!

Healthy Cheesecake Made with Greek Yogurt

^^ Lightly Sweetened Greek Yogurt Cheesecake from Kelly Toups // I couldn’t end this list without sharing a recipe from my own collection!

What’s your go-to blueberry recipe?

– Kelly