Ingredients

• ½ cup fresh blueberries
• 1 ounce walnut halves
• 1 cup air-popped popcorn
• 1 tablespoon shelled pumpkin seeds
• 1 tablespoon dark chocolate chips

Instructions

1. Combine ingredients in a bowl and gently stir to combine. Eat within 24 hours.

NUTRITION PER SERVING: 187 calories, 14g total fat, 3g saturated fat, 0mg cholesterol, 1mg sodium, 15g carbohydrate, 3g fiber, 7g sugar, 5g protein, 182mg potassium, NA phosphorus

Nutrition information not available for dark chocolate chips.

I love cooking and baking with my kids. The Handstand Kitchen Spring Fling Daisy Cake Making Set was the perfect way to spend time with them and work on baking skills! From practicing math to perfecting how to crack an egg, baking offers kids so many different learning opportunities.

This three-piece set comes in the cutest packaging. Inside a fun spring-themed box, you’ll find a silicone daisy cake mold, silicone spatula, silicone whisk and a recipe booklet. The large cake mold is made of a turquoise silicone and the coordinating tulip silicone spatula and whisk make preparing cake super easy.

The bright colors and fun design really play into the spring theme and got me excited to test the products. The first thing I’ll tell you is do not throw away the little booklet that comes inside like I did! It has some really helpful tips for using and caring for the silicone cake mold. The first time I tested it, I had not read the tips — and let’s just say, it showed. After regrouping and realizing I’d overlooked said tips, I tried again with much better results.

I made a brownie recipe first, then a few cake recipes, and here are a few things I noticed:

• This cake mold is more suited for the lightness of cakes. The brownies didn’t show the flower shape as well.
• Make sure to grease the mold with either butter or oil and really rub it into the crevices (don’t just spray it with oil).
• Place the silicone mold on a baking sheet to give it stability as you put it in the oven and take it out.
• Let cake cool completely before trying to remove it from the mold.

This pan would be great for anyone who’s into specialty baking products or looking for a fun way to get kids excited about baking. My daughter and I had such a fun time playing around in the kitchen with it!

Between packing lunches for school and work and being a huge fan of dinner leftovers, it’s safe to say I’ve tried my fair share of food storage containers. OXO is such a well-known and respected brand that I knew (or hoped!) the OXO Prep & Go 20-Piece Container Set would be as amazing as I expected.

Described as an easy-to-use set of products for leakproof food storage, whether sitting in the fridge or being jostled around in a bag, the set comes with six different sized food containers and three condiment containers, plus lids.

I love the sleek look and how they conveniently stack on top of each other. The lids are flat rather than curved, so even though you can’t nest them inside each other, you can still store them quite neatly.

There is a really cool salad container that allows you to separate greens and toppings within the same container, plus has space for a condiment container. It’s definitely my favorite. Another container has its own built-in colander. And the smaller snack-size containers are perfect for sending food to school with my kids in their backpacks!

Each time you close the lid of a container, you can hear the air being pushed out and the suction seal. To see if they passed the “shake-proof” test, I tested the containers for my own lunches, leftovers and sent them in my kids’ lunchboxes. We didn’t have a single leak!

They also held up quite well in the dishwasher, with no apparent shape changes or cleaning issues.

Whether you’re looking for a basic leftover storage solution or super durable food containers for school lunches, I definitely recommend the OXO Prep & Go containers. They are ideal for people looking to save money by bringing their own food to work or school, as well as those who meal prep for the week ahead and need food to stay fresh for several days.

With summer approaching, many of us are looking forward to making some fun cocktail or mocktail recipes, as well as dips and spreads galore. I’m a sucker for any recipe that screams summertime poolside. And I love a good kitchen gadget that can help you turn your favorite poolside classics into lower sugar homemade favorites!

The Ninja Storm 450-Watt 40 oz. Food and Drink Maker with Recipes looks like such a fun kitchen gadget and comes in lots of fun colors. I picked the bright yellow one because it reminded me of summertime. The official product description promises “you’ll be able to whip, blend, ice crush and food process all in the perfect sized 40-ounce processing bowl.” And that’s not too far from the truth.

When I first opened the box, all the pieces were securely packed and easy to remove. The machine comes with a processing bowl, blade, a lid for pouring and storage, a lid to use while you’re blending or processing, and the motor, which snaps on top. It also comes with a full recipe book with lots of great ideas.

My youngest daughter was very intrigued and helped me whip up a few recipes. We tried frozen lemonade, smoothies and salsa. I quickly realized this is the perfect gadget for making fun drinks and sauces, but not really strong enough to blend a thicker smoothie or large pieces of ice. The frozen lemonade with crushed ice blended nice and easy, but our smoothie was a bit too thick; the blades weren’t quite powerful enough to blend it all together.

The handle and pour spout make it easy to transfer whatever you’re making out of the bowl, and cleanup was very simple.

While its bending capability is not on the same level as a high-powered blender, the Ninja Storm 450-Watt 40 oz. Food and Drink Maker is perfect for making more fluid beverages and sauces. For those looking for a less expensive blender or food processor, this could be a great addition to your kitchen for only $30 from HSN.

As a mom of two young kids, I will take any chance to get my kids in the kitchen. When I saw the Handstand Kitchen Cutting Board and Knife sets, I knew my kids would be enamored with the unicorn and dinosaur designs. They’d definitely want to join me in the kitchen! We have tried “kids” knives in the past with modest success, so I was excited to see how these compared.

The Chopping Block knives and cutting boards are BPA-free and easy to remove from the packaging. The unicorn cutting board is light pink with a coordinating pink and grey knife, and the dinosaur cutting board is bright green with a matching green and grey knife. Handstand Kitchen also offers a set of three standalone knives that are teal.

I was excited to let my kids, ages 5½ and 7, try the sets to see if they really did offer a fun kitchen experience. The knives were easy to grasp and handle. Most importantly, I immediately noticed I wouldn’t have to worry about the kids cutting themselves while using these knives. My daughter grazed her hand with the knife several times and, while it caught her attention and helped her realize she had to be more careful, she was not cut or injured in any way.

We started by cutting cucumbers, which may have been too thick or too hard for the amount of force needed with these knives. So, we moved on to something smaller: baby carrots. My kids were able to chop them just fine.

My favorite part about the knives is that they got my kids to eat some raw vegetables without me asking if they wanted any. Fun and novel kitchen products are such a useful tool to increase vegetable consumption in kids. The cutting boards were a great way to get the kids interested, but the boards did not stick to the counter very well. We put a damp cloth underneath to help them stay in place.

Overall, I was very pleased with The Chopping Block Cutting Board and Knife sets. My kids had a blast using them. I would recommend this product to any parent or caregiver looking to get kids in the kitchen and more interested in eating veggies!

Ingredient ideas for healthy gluten free breakfast bars

While this recipe is delicious as is, there are so many things you can do with it. Here are some substitutions that will still result in delicious gluten free breakfast bars:

• Rolled oats: You also can use quick oats but I wouldn’t recommend steel cut oats.
• Cinnamon: Feel free to experiment with other spices like pumpkin pie spice, nutmeg, etc.
• Bananas: You could also try apple sauce or pumpkin puree.
• Greek yogurt: If your bars need to be dairy free, substitute pumpkin puree for the Greek yogurt, or a dairy free yogurt alternative.
• Chocolate chips: Pumpkin seeds, dried fruit, flax seeds, and nuts.

Oatmeal Chocolate Chip Banana Breakfast Bars

Ingredients

• 2 cups rolled oats
• 1 teaspoon cinnamon
• 3 large bananas mashed
• 2 tablespoon oil
• ½ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• ½ cup chocolate chips or other mix-in

Instructions

Preheat your oven to 375°F .

Add all of the ingredients to a large bowl and mix thoroughly to combine.

Using an ice cream scoop, scoop the batter onto a parchment lined pan and shape each scoop into a bar shape as pictured. (You will get about 8 bars out of each batch.)

Bake the bars for 18-20 minutes until the tops are golden brown.

Let the bars cool for 5 minutes on the pan and then transfer to a cooling rack.

Store the bars in a sealed container in the refrigerator for up to one week.

I love a good serving board. At my house, we do “board meals” all the time. It doesn’t matter if it’s a large charcuterie and vegetable board for the whole family or a snack board for a date night in, “board meals” are a great way to plan nutritious meals and snacks in a fun and trendy way. I was excited to test the new Maple Square Cheese Board with Cracker Groove from JK Adams.

This maple wood board is the perfect size for a small party or to serve a family. There is a curved groove running through the middle that is great for foods that tend to roll away or normally would need a jar or container such as nuts, crackers, berries and olives.

I decided the best way to test this product would be to pile on all my favorite “board meal” foods. I added everything from smoked salmon to carrots and cucumbers. The curved groove definitely helped contain foods and allowed for more fruits and vegetables that wouldn’t typically be included on a board. Any product that helps people eat more fruits and veggies is A-OK in my book!

When it came time to clean up, a simple rinse with warm water did the trick. The board dried easily with my usual kitchen towel. I was interested to see whether the board got stained or absorbed oil from any of the meats and cheeses; it doesn’t appear to absorb oils but would likely be stained by dark or bright-colored foods that leak juices or oils.

I would recommend this product to anyone looking for a quality board to use at dinner parties or other smaller gatherings. You can use it to serve any type of food, and it is sure to stand up to lots of wear and tear. It will be a favorite of mine for a long time to come!

Green pans and non-toxic pans have risen in popularity over the last few years, and while there are many new technology options for less toxic cookware, a classic stainless-steel pan remains one of the best choices for those looking to swap out old nonstick or Teflon pans.

I had never used stainless-steel pans, so I was eager to try the Mauviel M’cook Stainless Steel Cookware set and see if it lived up to the great things I’ve read about cooking with stainless steel. But, I’ll be honest, I also had heard some not-so-fun things about cleaning stainless steel. I was interested to see how easy or hard stainless steel is to clean.

The Mauviel M’cook Stainless Steel Cookware Set comes with three heavy-duty pans and two lids that are dishwasher-safe and oven-safe up to 680 degrees Fahrenheit. The pans’ handles are easy to grip, and each pan has pour-friendly edges that make transferring contents to other containers or plates easier and less messy than other pans.

I tested the frying pan first because it’s the type of pan I use most often. I started with no oil and preheated the pan, then I added chicken sausage and let it cook for several minutes. After a while, I noticed it was really starting to stick and smelled like it might be burning, so I added some avocado oil to the pan to help loosen and release the sausage from the pan, which worked almost immediately. First lesson learned: Always grease the pans.

I then tried the same chicken sausage in the sauté pan, this time with avocado oil already preheated in the pan. The sausage cooked perfectly and had a beautiful sear on the outside! I also made some brown rice in the saucepan, making sure not to salt the water before it was boiling, per the product description on the pans. I also made sure to use silicone and wooden utensils whenever cooking with these pans.

Clean-up wasn’t nearly as bad as I was anticipating. While these pans required more effort to scrub than my nonstick pans, it isn’t something that would make me not want to use the pans. I used a standard sponge, warm water and dish soap. I also ran the saucepan through the dishwasher, and it came out just fine.

Overall, the Mauviel M’cook Stainless Steel Cookware Set of high-quality pans and lids live up to the expectations set by the products’ descriptions. Remember to grease the pans with oil or another fat prior to cooking, and don’t be afraid of the clean-up — it’s not bad at all! I recommend using these pans for any type of cooking, except for foods such as eggs or pancakes that would warrant using a nonstick pan.

SERVINGS: 4
SERVING SIZE: 1 thigh (180 grams) and ⅔ tablespoon sauce (7 grams)
PREP TIME: 10 minutes
COOKING TIME: 12 minutes

Ingredients

• 1 teaspoon granulated garlic powder
• ½ teaspoon plus ⅛ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 4 6-ounce boneless, skinless chicken thighs
• 3 tablespoons (45 milliliters) avocado oil, divided
• 1 tablespoon (15 milliliters) lemon juice
• 1½ tablespoons unsalted butter
• 1 teaspoon fresh thyme leaves

Instructions

1. Heat an 8-inch or 10-inch cast-iron skillet over medium-high heat until hot.
2. While skillet is warming, add to a small bowl garlic powder, ½ teaspoon sea salt and pepper and stir to combine.
3. Arrange chicken thighs on a large plate, then use sharp kitchen shears to trim fat from the edges.
4. Sprinkle half the spice mixture over chicken thighs, flip and repeat.
5. Add 2 tablespoons avocado oil to the skillet and let warm for about 60 seconds.
6. Place 2 chicken thighs in the skillet and cook for 6 minutes.
7. Flip thighs and cook for an additional 5 to 6 minutes, or until they reach an internal temperature of 165°F (74°C).
8. Remove thighs from skillet and place on a separate paper towel-lined plate.
9. Add remaining avocado oil to the skillet, then repeat with remaining chicken thighs.
10. While chicken is cooking, combine lemon juice, butter, ⅛ teaspoon sea salt and thyme in a small microwave-safe bowl and microwave on high for 45 seconds.
11. Stir until butter is fully melted.
12. Drizzle sauce over cooked chicken thighs just before serving.
13. Garnish with lemon wedges and sprigs of thyme, if desired.

NUTRITION PER SERVING: 345 calories, 23g total fat, 6g saturated fat, 176mg cholesterol, 514mg sodium, 1g carbohydrate, 0g fiber, 0g sugar, 31g protein, 359mg potassium, 295mg phosphorus

As a working mom with two small children and a husband to feed, the last thing I want to do every night is spend time scrubbing pots and pans. I was very intrigued by this Titan pan from Bialetti and was hopeful it would live up to its claims of being the best nonstick skillet around.

The Bialetti Titan Nonstick Fry Pan has a durable titanium nonstick surface. With small — or “tiny” as Bialetti describes it — divots to allow for even oil distribution and to further enhance the nonstick feature. You can even use metal cooking utensils on it unlike other nonstick pans, and it’s oven safe up to 400 degrees. And dishwasher safe! It’s a pan with a lot of promises.

After removing it from the packaging, I noticed it was a little heavier than some pans, but being made of titanium, that made sense. I tested several dishes in it, but started off with the true test for a nonstick pan — a fried egg. With the first egg I used a teaspoon of avocado oil and noticed it didn’t spread out evenly, but rather just trickled in small streams all over the pan. I finished cooking the egg and, as promised, it came right out of the pan with a standard spatula and left behind zero residue. I next decided to try a fried egg with no oil, and got the same results!

Then I made pancakes, and hamburgers, and with both I didn’t use any oil and had zero problems getting the food out of the pan, and each time clean-up was incredibly easy. This pan not only reduces cleaning time but also is great for anyone looking to cut unnecessary calories from oil while cooking,  or looking to reduce the fat in their diet. It would be great if it had a lid that fit on top, too, to help decrease cooking times for foods such as pancakes and meats.

Overall, I was very impressed with the Bialetti pan. It is a truly nonstick surface with extreme durability, meaning less time in the kitchen, and an opportunity to reduce excess oil in my cooking when needed.

And, since we have one person with celiac disease — my husband — and one person with Type 1 diabetes — me — in our house, I have to get a little creative in the kitchen. All four of us, my kids included, love oatmeal, but by itself it’s not so kind to my blood sugars, so adding in chia seeds is a naturally gluten-free way to up the protein and fiber  needed to blunt the spike in my blood sugar that regular oatmeal would cause.

So, needless to say, we go through a lot of chia seeds in our house. And these Overnight Chia Oatmeal recipes are one of my favorite ways to eat them. While I don’t subscribe to the thought that breakfast is the “most important meal of the day” — all meals are important! — I do think it’s important to make sure your breakfast is loaded up with fiber, protein and healthy fats, as well as lots of fruits and veggies. And the mega dose of fiber you’ll get with these Overnight Chia Oats is a huge favor that your GI tract will thank you for!

Here’s What You’ll Need to Make Them

12-ounce Mason jars with lids — how many depends on how many colors you want to make.

Add the Following to Each Jar

• ⅓ cup chia seeds
• ⅓ cup oats (use gluten-free if needed)
• 1 cup unsweetened vanilla almond milk

For your base/standard chia oats: Add chia seeds, oats and almond milk to your Mason jar, multiplying as needed if you’re making more than one jar. Secure the lid and shake vigorously until fully combined. Let jar(s) sit in the refrigerator for at least four hours.

To Add Some Color

Blue/Purple Overnight Chia Oats: In a high-powered blender, combine the chia oats from the Mason jar with 1 cup frozen blueberries and blend until desired consistency (I like to keep mine a little chunky for added texture). Stir well until fully combined. Return to jar and secure lid.

Green Overnight Chia Oats: In a high-powered blender, combine the chia oats with 2 cups kale leaves, ½ frozen banana and 2 tablespoons maple syrup and blend until desired consistency. Stir well until fully combined. Return to jar and secure lid.

Yellow Overnight Chia Oats: In a high powered blender, combine the chia oats from the Mason jar with 1 cup frozen pineapple and blend until desired consistency. Stir well until fully combined. Return to jar and secure lid.

Orange Overnight Chia Oats: In a high-powered blender, combine the chia oats with 1 cup pumpkin puree, 1 teaspoon turmeric and 1 teaspoon cinnamon and blend until desired consistency. Stir well until fully combined. Return to jar and secure lid.

Pink/Red Overnight Chia Oats: In a high-powered blender, combine the chia oats with 1 cup frozen raspberries and blend until desired consistency. Stir well until fully combined. Return to jar and secure lid.

Each jar contains two servings. Top with your favorite add-ins and enjoy! Note: These will keep in the refrigerator for 7 days.

Homemade Garlic and Basil Pickles

Ingredients

• 1 pickling cucumber
• 12 oz. wide mouth Mason jar
• ¹⁄₂ tsp sea salt
• ¹⁄₂ tsp minced garlic
• ¹⁄₂ tsp dried basil leaves
• ¹⁄₃ cup red wine vinegar
• ¹⁄₃ cup distilled white vinegar
• Water

Instructions

1. Chop the cucumber into desired shapes (leave whole, halves, spears or round slices). Place into your Mason jar.
2. Add the salt, garlic, basil and vinegars.
3. Then fill the jar just to the top with water. Secure lid and shake to mix ingredients.
4. Store in the refrigerator for at least 12 hours before eating. Enjoy!

Lamb, Feta and Black Bean Burgers with Greek Yogurt Tzatziki Sauce

Yield: 5-6 burgers

Ingredients

Burgers:

• 1 pound ground lamb meat
• ¹⁄₂ cup feta cheese
• 1 15oz. can low sodium black beans, rinsed and drained
• 1 tsp garlic powder
• ¹⁄₂ tsp salt
• ¹⁄₂ tsp black pepper
• ¹⁄₂ red onion, finely chopped
• 5-6 fresh dill sprigs, finely chopped
• Juice from 1/2 lemon

Tzatziki sauce:

• ¹⁄₂ cucumber, diced and drained
• Salt
• 1 cup plain greek yogurt
• Juice from another ¹⁄₂ lemon
• 1 Tbsp minced garlic
• 3-4 fresh dill sprigs
• ¹⁄₄ tsp black pepper

Instructions

1. In a medium sized bowl, add all of the burger ingredients. Using your hands, mix together thoroughly. Using an ice cream scoop, scoop out meat mixture onto a parchment lined baking sheet. Refrigerate scoops for 30 minutes.
2. While the meat in chilling, combine all of the ingredients for the tzatziki sauce in a bowl and stir to combine. (Make sure to strain the cucumber before mixing it in. I like to use a thin towel or cheesecloth to do this.)
3. Remove the chilled meat mixture from the refrigerator and press two of the scoops together to form one patty. Repeat this until you have 5-6 burgers.
4. You can now cook the patties on the grill or in a skillet to an internal temperature of 160°F.
5. Serve on your favorite buns with the tzatziki sauce and other toppings. Enjoy!

Rumor even has it that ancient cavemen used to eat a flapjack or hotcake-like dish cooked on a hot rock or over an open flame. And did you know that what we now know as “Fat Tuesday” actually used to be called Pancake Day? Yep. It’s true. It was a day set aside for feasting and partying — pancakes were a great way to use up ingredients that were soon-to-be off limits during Lent, such as eggs, milk and butter. (Read more about that here.)

In my own house, pancakes are a weekly and sometimes bi-weekly occurrence. Breakfast or dinner, we don’t discriminate. And they’re an easy way to let my kids help with meal prep (cracking eggs, stirring, scooping ingredients, etc.).

But, in spite of everyone’s love for pancakes, I’ve noticed two big problems with most pancakes …

1. The first batch always turns out … weird, for lack of a better word. You know what I’m talking about. They’re a different color than the next few batches, maybe a little off shape — but you get the point. The first batch just doesn’t measure up.
2. They aren’t fluffy enough. I like a good, thick, sink-your-teeth-into-it kind of pancake. I mean, who doesn’t? But most pancakes, especially restaurant pancakes, tend to be super thin and not nearly fluffy enough for my needs.

So, how do we solve this problem? How do you make and serve the world’s greatest pancakes that everyone will love? Regardless of what kind you’re making (traditional, gluten-free, grain-free, pumpkin, blueberry, etc.), these three fail-proof tips will give you perfect pancakes every time.

1. Make sure your skillet is good and hot. I start mine heating as soon as I start getting ingredients out. This way it has a good 10 to 15 minutes to warm up.
2. Let your batter rest for 5 to 7 minutes after mixing. This allows the baking powder or baking soda time to react and start to fluff up the batter.
3. Add an extra 1 to 2 teaspoons of baking powder to any recipe. The little extra rise will make all the difference.

Give those three tips a try and you’ll be on your way to the perfect pancakes, worthy of a Pancake Day celebration, guaranteed! 

These Banana Oat Pancakes are a staple in our house! They can be made gluten-free, dairy-free, and/or egg-free if needed.

Banana Oat Pancakes

Ingredients

• 2 mashed bananas
• 2 beaten* eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk*
• 3 tablespoons coconut flour
• 3 tablespoons oat bran or ground oats (use gluten-free if needed)
• 2 tablespoons unflavored vegan protein powder, optional
• 2 teaspoons baking powder

Instructions

1. Heat a large skillet over medium heat. Spray with cooking spray.
2. Mix all ingredients together and blend well in a high-powered blender or food processor. Let the batter sit for 5 to 7 minutes while your skillet continues to get hot.
3. Divide the batter evenly into pancakes on your griddle/skillet. Cook for 4 to 5 minutes on each side until golden brown. Let them cool on a wire rack.
4. Top with sliced bananas and all natural peanut butter for that perfect no-sugar-added breakfast.
5. Enjoy!

*You can substitute a flax egg (1 tablespoon ground flax seeds and 3 tablespoons water) and almond milk if needed.

Most people probably think of some not-so-healthy options when it comes to “classic” toppings — for instance, your typical pizza or ice cream toppings. Well, I’m here to open your mind a bit and provide you with a whole new world of options. Here are a few of the criteria and things I consider when picking “healthy” toppings:

1. Does it add any nutritional value? Protein, antioxidants, fiber, etc.
2. Does it have added sugar? If so, how much?
3. Will it enhance the visual appeal of the food?
4. Will it improve the taste?
5. How much does it cost?

There are countless foods on which we can add toppings, but here are some of my favorites.

Toast

Start with your spread. To keep things nutritionally in check, I like to start with a spread that’s free of added sugar — or very low in added sugar — and high in protein. Some of my favorites are peanut or almond butter, mashed avocado, plain yogurt or cream cheese.

Pick a fruit or vegetable. If you’re going for a sweeter toast go with fruit, and if you’re wanting something savory go with a vegetable. Think about fun ways to slice or chop — such as the strawberries in the photo above. Slicing them vertically with the leaves still attached creates great color contrast and makes them much more visually appealing.

Add some crunch. Now add some visual and texture contrast! Seeds and nuts work great. You can also use toasted oats, coconut or a low-sugar granola. If you haven’t added too much sugar in your other toppings, try dried fruit or chop up your favorite protein bar.

And then we drizzle. Adding a drizzle of any liquid or spread gives that perfect finishing touch. All-natural nut butters, at room temperature, or plain yogurt are perfect! And you can usually find great squeeze bottles at the grocery or dollar store.

Smoothies 

Start with some crunch. Pick something that is a different color than your smoothie. Color contrast helps make food more visually appealing, and let’s face it — pretty food just tastes better! Some great options are nuts, seeds, low-sugar granolas, dried fruit, your favorite breakfast cereal, etc.

Add some whole fruit. I like to add some fresh or frozen fruit at this point — usually the same fruit as the main ingredient in my smoothie. Just another way to get in some extra added nutrition.

Consider layers. Smoothies, especially if they’re the super-thick kind, are great for layering. If you feel like making the effort, make two smoothies, each a different color, and layer the two in a clear glass.

Think about what you’re missing. Smoothies can be pretty high in carbohydrate. Consider including a protein source and veggies when making your initial smoothie. Once you’ve covered what toppings you’ll be using, consider what’s missing. Do you need more protein or fat, or maybe some extra fiber? Think about what could add extra nutrition and round out your smoothie!

Pizza

Who needs cheese? Just like we did with toast, we first need to think about our pizza base. And while tomato sauce and cheese are the easy and most frequent choices, they don’t have to be! You can use pesto, cream sauce, even nut butter for a fruit pizza. And, quite honestly, cheese isn’t necessary. Don’t get me wrong, I love a good cheese pizza, but let’s try to think outside the box. Use nutritional yeast, a vegan alternative that gives a cheese-y flavor without the grease, or even extra pesto and nuts.

Eat the rainbow. Now it’s time to think about all those fruits and vegetables, and what would go best on your pizza. Try to think outside the box again. The usual bell peppers, mushrooms and onions are great, but what else could you add? Try green beans, beets, kale, tomatoes, sweet potatoes, Brussels sprouts — I could keep going. You want to know my absolute favorite fruit to put on pizza? Medjool dates! Whether you’re doing a sweet or savory pizza, they are perfect for creating that ultimate pizza experience.

Finally, think about protein … if you want to. With everything pizza has going on, you don’t have to pick a protein, but you can if you want to. Plant protein, meat or additional cheese — go for it if you’d like, but feel free to stick with just those fruits and veggies, too!

Toppings provide an opportunity to add extra nutrition to any number of dishes: toast, smoothies, yogurt, ice cream, potatoes, pizza, salads, etc. And there are certainly other foods that can benefit from a good mixture of toppings. The sky’s the limit! Whether it’s to take a pretty picture or to add some extra nutrition, toppings are a great idea.