Berry Berry Frost

1 1/2 C. frozen organic blueberries
1 C. organic frozen peaches sliced into small bite size pieces
1 C. organic milk
1 C. organic Vanilla or French Vanilla yogurt
1/4 C. Natural Honey
1/2 tsp. organic cinnamon
1/2 tsp. organic ground nutmeg (whole nutmeg grated for each use is best)
Can substitute any berries!

Blend blueberries, peaches and milk.
Add in yogurt, honey, cinnamon, nutmeg, blend well

Serve right away
Winning Recipes from Taste of Home

Buckwheat Pancakes

2/3 C Buckwheat Pancake mix (available at health food stores)
1 organic egg beaten
2 tsp organic canola oil
2 tsp natural honey
3/4 C organic milk or soy milk
1/2 tsp organic cinnamon
1 tsp organic vanilla extract
1/4 C organic berries or nuts
Garnish with powdered sugar & fresh fruit if desired

Stir all ingredients just until lumps disappear.
Cook on lightly oiled griddle heated to 375*

Basil Chicken & Greens

3 Boneless, Skinless Organic Chicken Breast
1/3 C. organic Italian salad dressing
1 package of mixed organic salad greens
1/4 C. fresh organic basil
2 organic plum tomatoes
1 organic egg
1 T. water
2/3 C. seasoned bread crumbs-make your own with organic items
1/2 C. organic Parmesan Cheese
2 T. Extra Virgin Organic Olive Oil
1/2 tsp ground Jamaican allspice

Flatten chicken to 1/4 thickness, place in Ziploc bag along with Italian Dressing and place in refrigerator for 30 minutes.
In meantime combine the breadcrumbs, allspice and parmesan cheese in a bowl and in separate bowl beat the egg.
Drain dressing off chicken sprinkle basil on top of each piece and add tomato slices, roll up and tie with string.
Roll chicken in the beaten egg, then roll chicken in the breadcrumb mixture.
Transfer to skillet with the oil and cook until juices run clear.
While chicken is cooking arrange the salad greens on plates and drizzle some dressing on it
Slice into 1/2 inch sections and place on the salad greens

Grape Blast

4 handfuls of organic concord grapes
1 organic apple (fuiji is best but any will work)
1 handful organic blueberries
2 organic carrots
2 organic celery stalks

Juice in order listed
Serve right away to get the most nutrients:)

BBQ Roasted Salmon

Cooking spray
1/4C organic orange juice
2 T fresh organic lemon juice
2 T organic light brown sugar
4 tsp organic chili powder
2 tsp finely grated organic lemon zest
1 tsp cumin
1/2 tsp salt
4-6 oz salmon fillets

Preheat oven to 400* coat a shallow baking pan with cooking spray. In a small bowl wisk together orange juice, lemon juice, brown sugar, chili powder, lemon zest, cumin and salt.

Using tongs add salmon fillets to the prepared pan. Pour the orange juice mixture over the salmon, turn and coat the other side as well.
Roast for 15 minutes until fork can be easily inserted into salmon.

From the kitchen of Robin Miller Food Network

Chicken Pasta Salad

1 1/2 C. organic Italian salad dressing
1/2 C. organic Cider vinegar
1/3 C. natural honey
2 tsp organic oregano
1/2 tsp organic pepper
6 boneless skinless organic chicken breast
1 package organic whole wheat fettuccine
1 1/2 C. organic broccoli
3 medium organic carrots
2 organic celery stalks thinly sliced
1 C. chopped organic green pepper
2 cans (2 1/4 oz each) organic sliced olives

Dressing-
1 1/2 C. organic Italian dressing
1 tsp organic garlic salt
1 tsp organic dried oregano
1 tsp organic Italian seasoning

In a large reusable bag combine the first 6 ingredients. Cut each chicken breast into four strips and add to plastic bag. Seal bag and turn to coat all sides of chicken. Refrigerate for 2-3 hours
Drain marinade, grill chicken uncovered for 5 minutes on each side or until the juices run clear.
Meanwhile cook the fettuccine according to package directions, drain and cool.
Cut chicken into bite size pieces and set aside
In a large bowl combine the veggies olives and fettuccine.
Combine the dressing ingredients in a jar and shake well.
Pour over the salad and top with chicken.

Found in Winning Recipes from Taste of Home