Check out our recipes for our Cooking Club program happening today!


Chia Pudding Parfaits


2 Cans of light coconut milk

2 TB powdered sugar, honey or maple syrup

2 tsp vanilla

½ cup chia seeds

4 cups sliced strawberries

4 cups blueberries

4 cup raspberries


  • Stir together coconut milk, sugar (or honey, syrup), vanilla, and seeds.  Set aside in refrigerator for at least ½ hour (or overnight).
  • Divide the strawberries and blueberries and place into all of the cups. Top with several spoonfulls for chia pudding.  Top each cup with remaining berries.





Asian Sesame Cucumber Salad


5-6 cucumbers, chilled (English style, or Hothouse)

4-6 large carrots

5-6 tsp salt

6 TB rice vinegar

3 TB fresh lime juice (1 – 1.5 Limes)

8 TB of honey, to taste (or syrup, agave, etc)

3 tsp toasted sesame oil

Pinch of red pepper flakes, to taste (Optional!)

2-3 TB Toasted Sesame Seeds

3 Scallions, sliced

5 TB fresh cilantro

  • Spiralize cucumbers and carrots and place “zoodles” in a strainer, toss with salt to let drain.
  • In a small bowl, whisk vinegar, lime, honey, oil, red pepper and sesame seeds.
  • Dry and pat the “zoodles.” Place in a bowl and add the dressing. Garnish with cilantro and seeds



Broccoli Apple Salad


4 heads of broccoli, chopped into small florets

4 apples, chopped

½ cup diced red (or white) onion

2/3 cup slivered almonds (or other nut of choice)

½ cup sunflower seeds (optional)

1 cup dried cranberries/raisins


1 ½ cup plain Greek yogurt

½ cup light mayo

4 TB apple cider vinegar

4 TB honey

1 TB sugar (optional)

2 TB lemon juice

4 tsp poppy seeds (optional)

  • OPTIONAL:  Blanch the broccoli and allow to cool and dry completely.
  • Combine broccoli, apples, onion, nuts, seeds and cranberries in a big bowl.
  • In separate bowl, mix together all ingredients for the dressing.
  • Drizzle dressing over the broccoli salad and toss.
  • Let sit to combine all flavors.




Baked Chicken Meatballs with Garlic Sauce


2 lbs. of lean ground chicken

½ cup panko crumbs

4 garlic cloves, minced

6 TB yellow onion, finely chopped,

1 tsp dried thyme

1 tsp dried oregano

1 tsp garlic powder

1 tsp salt/ pepper to taste


6 cloves of garlic

½ tsp salt

2 TB fresh dill, chopped + more for garnish

2 Cups non-fat plain yogurt

2 TB of Extra Virgin Olive Oil (EVOO)

  • Preheat Oven to 400 degrees F.  Grease baking dish and set aside.
  • Mix together chicken, panko, garlic, onion and spices.
  • Create 1 ½ inch balls with the meat. Make for 18-20 minutes or until cooked through.
  • While Meatballs are baking, combine garlic, salt, dill, yogurt and EVOO and mix well.
  • Serve meatballs in a serving bowl with sauce on top and garnished with extra dill.