Recipe of the Week: Lemon Greek Yogurt Waffles


  • 1 1/2 cups milk of choice + 2 TBS lemon juice
  • 2 1/4 cups whole wheat pastry flour (or all purpose gluten-free 1:1)
  • 1/2 tsp cardamom
  • 1 TBS baking powder
  • 1/4 tsp salt
  • zest of one large lemon
  • 2 large eggs
  • 5.3oz Lemon Greek Yogurt (or 1/2 cup + 1 TBS Greek yogurt)


  1. Prepare waffle maker by pre-heating and greasing well (spray works best).
  2. In a glass measuring cup combine the milk with the lemon juice, set aside.
  3. In a medium bowl add dry ingredients, flour through lemon zest, whisk until combined.
  4. In a large bowl add eggs, Greek yogurt, and milk + lemon juice. Gently stir to combine, then gently add in dry ingredients. Stir with large spatula or spoon until just combined.
  5. Scoop a ½ cup of batter into preheated and greased waffle maker, and allow waffle to fully cook until lightly golden. Mine took about 5 minutes, but each waffle iron is different, so be sure to follow your waffle manufacturer’s instructions.
  6. Gently remove and transfer to warm oven before serving. Enjoy with your favorite toppings!

Recipe of the Week: Grilled Balsamic Chicken Kabobs

Servings:  6-8

• 2.5 lbs. boneless skinless chicken breasts, cut into 1″ cubes
• 2 red pepper, cut into cubes
• 1 yellow pepper, cut into cubes
• 1 red onion, cut into cubes
• 1 pint cherry tomatoes
• 1 squash, ½” slices
• 2 zucchini, ½” slices

Balsamic Marinade:

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 teaspoon dry basil
• salt & pepper

1. To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
2. To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade.
3. Preheat grill to medium high heat (375-400 degrees F).
4. Remove the chicken from the refrigerator and start to assemble the kabobs.
5. Alternate veggies with chicken on a skewer until everything is used up.
6. Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
7. Remove from grill.
8. Serve!

Recipe of the Week: Honey Lime Quinoa Fruit Salad

This quinoa fruit salad throws a healthy twist to some traditional midwestern creamy recipes and is a great side kick to a summer meal.


SERVES 6 (as a side)


prep time: 5 MINUTES

cook time: 20 MINUTES

total time: 25 MINUTES




  • 1 cup red quinoa
  • 2 cups water
  • Pinch of salt


  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint


  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped mango
  • Extra chopped mint, for garnish-optional


  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
  3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use can your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Recipe courtesy of Two Peas and Their Pod.


Recipe of the Week: Marinated Grilled Summer Veggies and Chicken Sausage

  • 2 medium zucchini, sliced
  • 2 medium summer squash, sliced
  • 1 large onion, sliced into rings
  • 1 lb fresh green beans, trimmed
  • 1 large sweet pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 4 chicken sausage links, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon coconut sugar (or brown sugar)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh minced basil
  • 2 tablespoons fresh minced oregano
  1. Combine veggies and sausage in a large resealable bag. Set aside.
  2. In a small bowl, whisk all marinade ingredients until smooth. Pour into bag with veggie/sausage mixture, seal bag, and turn several times to coat veggies. Refrigerate veggies 1-2 hours.
  3. Once veggies have marinated, remove from the bag and discard the marinade. Heat a grill to medium-high heat. Place nonstick tin foil on heated grill and evenly spread veggies/sausage on top.
  4. Toss and stir veggies and sausage occasionally on grill until veggies are tender and browned, about 10 minutes. Serve veggies and sausage warm from the grill!

Recipe of the Week: Shrimp and Avocado Summer Rolls

Shrimp and Avocado Summer Rolls

15 minutes

5 minutes

Yield: 12 halves

Appetizer serving: 1-2 halves





  • 9 large shrimp, boiled, peeled and halved lengthwise
  • red leaf lettuce, Bibb or Boston, rinsed, dried and torn to fit
  • 2 medium carrots, julienned
  • 1 medium seedless cucumber, julienned
  • 1 cup red cabbage, shredded
  • 1 avocado, sliced
  • About 1 ounce cellophane noodles, optional
  • 1 tablespoon seasoned rice vinegar (only needed if using cellophane noodles)
  • fresh basil
  • fresh cilantro
  • spring roll wrappers, round


  1. Cover cellophane noodles with boiling water and let stand for 10 minutes.
  2. Drain and toss with rice wine vinegar.
  3. In a round pie plate that’s bigger than the wrappers, add enough hot water to come half way up the side.
  4. Working with one at a time, submerge the spring roll wrapper in the water for 10-30 seconds until soft and pliable but not torn.
  5. Lay the wrapper on a large piece of parchment.
  6. Place 3 shrimp halves, cut side up in the middle of the bottom half of the wrapper.
  7. Arrange other ingredients with the shrimp leaving at least an inch on the sides (the fresh ingredients should be no longer than 3 inches).
  8. Bring the bottom of the wrapper up and over the pile and begin to roll gently, making sure you get it tight but don’t tear the delicate wrapper.
  9. Tuck the ends in as you go.
  10. Set aside until all rolls have been assembled.
  11. Cut in half and serve with dipping sauces.


Make sure to lay your halved shrimp down first.  Then roll your other ingredients inside the lettuce leaf, making sure to leave a good inch on the sides of wrapper when placed.  The less room left on the sides the longer and thinner the roll will be.  When you’re done, pull the bottom half up over the pile of shrimp and veggies and begin to roll, tuck in the ends as you go.  The wrapper should be sticky enough to stick to itself and seal.  If not, wet the end slightly.

It may seem difficult at first but they’re really simple, just have remember to be gentle and patient.