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Recipe: Citrus Roasted Strawberry Parfaits

4 servings

1 pound fresh Strawberries, remove tops and cut berries in half
1 tablespoon Unrefined Coconut Oil
2 tablespoons (1/2 Orange) freshly squeezed Orange Juice, at room temperature
pinch of fine Sea Salt
zest from one Orange
unsweetened shredded Coconut
–Serve With
Thick Greek Yogurt
Whipped Cream
Ice Cream
Frozen Yogurt
Oatmeal

Pre heat oven to 375 degrees F with the rack in the middle. Mix orange juice with coconut oil and salt. Toss with strawberries. Lay strawberries on a baking sheet in a single layer. Bake for about 30 minutes. Berries should be syrupy and very soft, almost jam like.
Serve with thick Greek yogurt or enjoy by the spoonful! Top parfaits with orange zest and some shredded coconut.

Strawberries get really sweet when you roast them. If needed you can sprinkle some stevia, or add a drizzle of honey or maple syrup to them when they are done baking.

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

We love this healthy Mediterranean inspired dish for quick weeknight meals and also for entertaining. Can be served as an appetizer or main course.

4-6 servings

–Beef Kofta Kebabs
1 1/2 pounds lean ground beef
1 shallot (3 tbsp), minced
1 garlic clove, minced
1 tbsp chopped fresh Italian parsley
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp Kosher salt
1/2 tsp ground black pepper
for the pan: 1 tbsp olive oil
–Cucumber Salad
1 English cucumber, halved lengthwise and sliced thin
1/2 cup thinly sliced red onion
2 tbsp chopped fresh Italian parsley
2 tbsp chopped fresh mint
2 tbsp white wine vinegar
salt and pepper to taste
–Tzaziki Sauce
( recipe here: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/ )

–Make the kebabs
Soak 6 wooden skewers in water for a few minutes.
With clean hands, combine the ground beef with the shallot, garlic, parsley, cumin, oregano, salt and pepper. Divide into 5-6 portions and shape into oval patties around skewers. Flatten the meat.
Heat the oil in a grill pan or 12 inch cast iron skillet over medium high heat. Place the skewers in the pan and cook for 4-5 minutes on each side, or until the meat is done to your liking.
–Make the cucumber salad
Combine the sliced cucumber with the red onion, parsley, mint and vinegar. Season to taste with salt & pepper.
–Make the Tzaziki Sauce
Use this recipe: https://newmm2019.wpengine.com/recipe/tzatziki-sauce/

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

We love this healthy Blueberry Chia Pudding for grab and go breakfasts. It’s also great for festive brunches.

4 servings

–for the pudding
1 cup vanilla unsweetened almond milk
1 cup plain coconut milk or soy yogurt
3 tablespoons pure maple syrup (grade B is best)
1 tsp pure vanilla extract
pinch of Kosher salt
1/4 cup chia seeds
1/4 cup old fashioned rolled oats
1/2 cup fresh or thawed frozen blueberries, muddled
–for serving
granola
slivered almonds
maple syrup
fresh blueberries

In a medium bowl, combine the almond milk, greek yogurt, maple syrup, vanilla, salt, chia seeds, oats and muddled blueberries. Cover the bowl with plastic wrap so it’s airtight. Refrigerate for at least one hour, but it’s best to overnight for the thickest pudding.
Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.

To muddle the blueberries simply press them into the sides of a bowl or glass with a fork until they release juices and become pulpy.

~ Marla Meridith

Banana White Chocolate Chip Muffins

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Pie Yogurt Parfaits

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Directions

~ Marla Meridith

Recipe: Raspberry Lovers Quinoa Breakfast

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Carrot Frozen Yogurt Popsicles

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Directions

~ Marla Meridith

Strawberries ‘n Cream Cookie Parfaits

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Directions

~ Marla Meridith

Skinny Banana Muffins with Chocolate Sprinkles

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Directions

~ Marla Meridith