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July Recipes of the Month

Summer Fruit Salad

Provided by:

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Ingredients

  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups cubed fresh pineapple
  • 2 cups strawberries, hulled and sliced
  • 3 kiwi fruit, peeled and sliced
  • 3 bananas
  • 2 oranges, peeled and sectioned
  • 1 cup seedless grapes
  • 2 cups blueberries

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Directions

  1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.
  2. Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Chocolate Peanut Butter Banana Snack Bread

Provided by:

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Ingredients

  • 1 egg
  • 3 medium ripe bananas (about 1½ cups)
  • 3½ teaspoons baking powder
  • 1/3 cup salted natural peanut butter (creamy or crunchy)
  • 2½ tablespoons coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed light brown sugar
  • 2-3 tablespoons agave or maple syrup
  • 3/4 cup unsweetened almond milk
  • 1¼ cups almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 cup gluten-free flour blend
  • 1 cup rolled oats
  • 1/4 cup chocolate chips
  • 1/4 cup peanut butter chips
  • A pinch sea salt

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Directions

  1. Preheat oven to 350°F and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Whisk egg and mix in banana and mash thoroughly.
  3. Then mix all ingredients with almond milk and stir in chocolate and peanut butter chips last.
  4. Pour into loaf pan and bake for 1 hour to 1 hour, 15 minutes. It should feel firm and be crackly on top.
  5. Let cool completely before cutting the loaf into slices.