Finnish Oven Pancake with Berry Sauce

Finnish Oven Pancake with Berry Sauce
Prep Time
40 minutes prep time, plus 1 hour batter sit time
Number of Servings
Serves 4
Ingredients

Pancakes

  • 1 cup all-purpose flour, sifted
  • [q:1/4] tsp ground cardamom
  • 3 Tbsp unsalted butter, melted and cooled, divided
  • 2 Tbsp honey
  • 2 large eggs, beaten
  • [q:1 1/4] cup low-fat milk
  • [q:1/2] tsp vanilla extract

Berry Sauce

  • 8 oz fresh strawberries, stemmed and sliced into quarters
  • 8 oz fresh blueberries
  • [q:1/2] cup orange juice
  • [q:1/8] cup honey
  • 1 tsp vanilla extract
Directions
  1. In a large bowl, add flour, cardamom, 2 tablespoons of the melted butter, the honey, eggs, and milk. Using a hand mixer, mix ingredients together until batter is smooth. Let batter sit for 1 hour for better rising.
  2. Put an 8-inch cast-iron pan in the oven to heat up. Preheat oven to 425°.
  3. Carefully remove hot pan from oven. With a pastry brush, add remaining tablespoon of melted butter to pan. Make sure to brush butter up sides of pan as well as bottom. Pour batter into pan. Cook for 20 to 25 minutes, or until pancake has risen, is golden brown at edges, and looks just set in middle.
  4. While pancake is cooking, make Berry Sauce. Place strawberries, blueberries, orange juice, and honey in a saucepan over medium heat. Bring mixture to a boil. Reduce heat to medium and simmer for 3 to 5 minutes, or until fruit is soft. Remove from heat and stir in vanilla extract.
  5. Serve pancake immediately from oven with sauce.
Nutrition Info
392 Calories, 10 g Protein, 61 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 73 mg Sodium, [nutrition:5] Vitamin C, D, [nutrition:2] Vitamin B2 (riboflavin), B12, Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), B6, K, Calcium, Folate, Zinc

Raspberry Citrus Whole Wheat Muffins

Raspberry Citrus Whole Wheat Muffins
Prep Time
30 min prep time
Number of Servings
makes 8 muffins
Ingredients
  • [q:3/4] cup whole-wheat flour
  • [q:1/2] cup sugar
  • [q:3/4] tsp baking powder
  • [q:1/4]  tsp baking soda
  • [q:1/4] tsp fine sea salt
  • 1  tsp orange zest
  • 1 large egg, beaten
  • [q:1/4]  cup milk
  • [q:1/4] cup vegetable oil or canola oil
  • 1 tsp vanilla extract
  • [q:3/4] cup fresh raspberries
Directions
  1. Preheat oven to 375°. Grease eight wells of a muffin tin or line them with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
  3. In a small bowl, stir together egg, milk, oil, and vanilla.
  4. Add raspberries to flour mixture. Add egg mixture to flour mixture and stir to combine.
  5. Fill prepared muffin cups three-quarters full with batter. Bake for 15 to 20 minutes, until muffins are golden brown on top and spring back when lightly touched in center.
Nutrition Info
Per serving: 166 Calories, 3 g Protein, 23 g Carbohydrates, 2 g Fiber, 8 g Total fat (1 g sat), 131 mg Sodium, [nutrition:1] Vitamin E, Phosphorus

Coconut Breakfast Pops

Coconut Breakfast Pops
Number of Servings
10 popsicles
Ingredients
Directions
  1. In a medium bowl combine coconut milk, maple syrup, and salt and whisk until smooth.
  2. Divide berries between 8 popsicle molds, then pour coconut milk mixture into molds to fill them [q:3/4] full. Generously sprinkle the cereal onto the top of the pops, pressing the cereal below the level of the coconut milk. Place the cover on the popsicle mold, and insert popsicle sticks. Freeze until solid, at least 4 hours.
  3. To remove from molds, fill a glass with lukewarm water and dip each popsicle mold in the water until the popsicle releases, about 15 seconds. Store in a bag in the freezer.

Crispy Chocolate Bark

Crispy Chocolate Bark
Number of Servings
Serves 8
Ingredients
Directions
  1. Line a sheet pan with parchment paper.
  2. In a heatproof bowl set over a saucepan of gently simmering water, melt chocolate, stirring constantly with a spatula.
  3. Stir 1 cup cereal into chocolate, then spread chocolate in a [q:1/4]" thick layer on sheet pan. Sprinkle with [q:1/2] cup cereal and raspberries. Refrigerate at least 15 minutes or until hardened, then break apart into pieces. Store refrigerated in an airtight container.
Nutrition Info
441 Calories, 7 g Protein, 2 mg Cholesterol, 50 g Carbohydrates, 15 g Total sugars (14 g Added sugars), 10 g Fiber, 25 g Total fat (14 g sat), 113 mg Sodium, [nut:5] Vitamin B1 (thiamine), Iron, [nut:3] Magnesium, [nut:2] Phosphorus, [nut:1] Vitamin B2 (riboflavin), Potassium, Zinc

Non-Alcoholic Whimsical Champagne

Non-Alcoholic Whimsical Champagne
A simple, sensible sipper for your next sober toast.
Number of Servings
Serves 4
Ingredients
  • [q:2 1/2] cups Seltzer Water
  • 2 cups Organic Pomegranate Juice
  • Raspberries to garnish
Directions
  1. Combine seltzer water and pomegranate juice in a pitcher
  2. Pour in glasses over ice
  3. Add raspberries to glasses to garnish
Nutrition Info
72 Calories, 0 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 16 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 17 mg Sodium, [nutrition:1] Vitamin K

Green Salad with Raspberry Dressing

Green Salad with Raspberry Dressing
Prep Time
10 minutes
Number of Servings
6
Ingredients
  • 4 cup romaine or any leaf lettuce, chopped
  • 2 cups shredded red cabbage
  • 1 cup sliced cucumbers

Dressing

  • 6 ounces fresh or frozen raspberries
  • [q:1/3] cup chopped parsley
  • [q:1/4] cup water
  • [q:1 1/2] tsp minced red onion or shallots
  • 1 Tbsp EDEN Extra Virgin Olive Oil
  • [q:1 1/2] tsp EDEN Ume Plum Vinegar
  • 2 Tbsp organic maple syrup
  • 2 Tbsp fresh lemon juice

Garnish

Directions
  1. Combine lettuce, cabbage and cucumber in a salad bowl. 
  2. To prepare the dressing, place all ingredients in a blender and pulse several seconds until creamy. Serve dressing over salad. 
  3. Garnish each salad with a few fresh berries and a sprinkling of pumpkin seeds before serving.
Nutrition Info
Per serving: 139 calories, 7g fat (45% calories from fat), 5g protein, 16g carbohydrate, 7g fiber, 0mg cholesterol, 296mg sodium

Raspberry-Grape Smoothie

Raspberry-Grape Smoothie
Prep Time
5 minutes
Number of Servings
2
Ingredients
  • 1 cup frozen red raspberries
  • [q:1/2] cup organic grape juice
  • 1 cup organic seedless red grapes
  • [q:1/2] cup low-fat vanilla yogurt
  • 2 mint sprigs, optional
  • 2 Tbsp dark chocolate shavings, optional
Directions
  1. Blend all ingredients except mint sprigs and chocolate in a blender.
  2. Transfer mixture to 2 glasses.
  3. Garnish with mint and dark chocolate, if desired. Serve immediately.
Nutrition Info
160 Calories, 5 g Protein, 34 g Carbohydrates, 2 g Fiber, 1 g Total fat, 43 mg Sodium, [nutrition:3] Vitamin C

Chocolate Chia Seed Raspberry Pudding

Chocolate Chia Seed Raspberry Pudding
Prep Time
10 minutes prep time + 4 hours chill time
Number of Servings
4
Ingredients
  • 2 cups gluten-free dairy-free chocolate-flavored milk beverage (almond, coconut, rice, or soy)
  • [q:1/3] cup chia seeds
  • 1 Tbsp honey
  • [q:1/2] tsp vanilla extract
  • [q:1/2] cup fresh raspberries
Directions
  1. In a small bowl, stir together chocolate milk, chia seeds, honey, and vanilla extract.
  2. Cover bowl and place in fridge for a minimum of 4 hours.
  3. Top each serving with [q:1/8] cup of fresh raspberries. Serve.
Nutrition Info
153 Calories, 3 g Protein, 23 g Carbohydrates, 6 g Fiber, 6 g Total fat (1 g sat, 1 g mono, 3 g poly), 83 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Calcium, Manganese, Phosphorus

Strawberry & Blueberry Lemonade Frozen Pops

Strawberry & Blueberry Lemonade Frozen Pops
Number of Servings
Serves 4
Ingredients
  • 2 lemons
  • [q:1 1/2] cups water, divided
  • [q:1/2] cup sugar
  • 1 cup strawberries or raspberries
  • 1 cup blueberries
Directions
  1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
  2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
  3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
  4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
  5. Place the lids on the popsicle molds and place them in the freezer.
  6. Freeze them for several hours or until the juice is frozen.
  7. Remove them from the freezer and gently pull the popsicles out.
Nutrition Info
With strawberries and 1 Tbsp sugar: 30 Calories, 0 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:3] Vitamin C. With blueberries and 1 Tbsp sugar: 39 Calories, 1 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C
 

Multiberry Smoothie

Multiberry Smoothie
Ingredients
  • [q:1/4] cup vanilla yogurt (preferably low-fat)
  • [q:1/4] cup fresh strawberries
  • [q:1/4] cup fresh raspberries
  • [q:1/4] cup fresh blueberries
  • [q:1/4] cup water
  • [q:1/4] cup ice
  • 1 packet of AlternaVites Kids, any flavor
Directions
  1. Place all ingredients in blender. Blend until smooth and creamy. Enjoy!
Nutrition Info
106 Calories, 4 g Protein, 3 mg Cholesterol, 22 g Carbohydrates, 15 g Total sugars (0 g Added sugars), 4 g Fiber, 1 g Total fat (1 g sat), 41 mg Sodium, [nutrition:5] Vitamin A, B1 (thiamine), B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Folic acid, Iodine, Pantothenic acid, Zinc, [nutrition:1] Biotin, Calcium, Magnesium, Manganese, Phosphorus
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