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Cherry Almond Smoothie


Frozen cherries are a great fruit to keep on hand for snacks and quick desserts! Ideal for smoothies, cherries are naturally sweet, the frozen whole black cherries are fairly inexpensive, and store for months in your freezer. If you use fresh cherries, chill before serving.

Buckwheat Crepes


Buckwheat crepes are an easy way to add a little whole grain to your diet. They so versatile, you can fill them with fruit for a delightful sweet or add one slice of ham and a sprinkle with part skim mozzarella for a savory lunch with served with a side salad.

Citrus Smoothie

Citrus Smoothie

Smoothies can be a no-mess way to get in vital nutrients that you may be lacking in your everyday diet, like vitamin C and calcium. They are superfast to whip up and the creamy texture can help fight cravings for sweets and frozen treats.

Whole Wheat Crepes


If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well.

Cherry Almond Muffins


If fresh cherries are out of your budget or out of season, the frozen version will work just as well! Cherries are a good source of antioxidants and they plump nicely when baked in muffins.

Banana Bread


Almost everyone I know loves banana bread. This low-fat version is great for breakfast or to pack in your lunch for a healthy afternoon treat. Use oat flour instead of all purpose white flour to make it heart healthy!

Buttermilk Biscuits


Whole wheat brings added nutrition to this southern delight! Serve these with soup for a complete meal or add them to your next brunch buffet.

Cranberry Orange Muffins


Sweet oranges and tart cranberries are a pretty pair! I always keep a bag of cranberries in my freezer year-round since they disappear from the produce isle after the winter holidays.

Lemon Poppy Seed Muffins


One of my youngest clients, Sarah, dubbed this lemony breakfast treat the “polka-dot muffin”. To save time, double the amount of batter and freeze half a batch in paper muffin liners. When you’re ready for another fresh- baked round, pop them into a muffin pan and bake in your pre-heated oven!

Pear Hazelnut Muffin


Pears are plentiful in the fall. If you happen to have a few bruised pears at the bottom of your fruit bowl, this is a great way to rescue them! If you don’t have hazelnuts, almonds work just as well. I store all my nuts in the freezer to keep them from becoming rancid.

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