Yellow Bean and Dill Salad is a nice picnic choice and a good side dish that can be served with any grilled BBQ meat.  This recipe is gluten and dairy free for those with food restrictions. 

Recipe by Jennifer Barnes, Holistic Nutritionist

SERVES 2

Directions

1. Finely chop dill and onion and set aside.
2. Mix mustard and honey together in a small container until well blended and set aside.
3. Bring salted water to boil in a large pot. Add yellow beans, cover and cook for about 5 to 7 minutes or until desired tenderness is reached.
4. Remove yellow beans with a slotted spoon and let cool.
5. Once the beans have cooled, add the onion and the dill.  Add the honey mustard dressing and mix well.  Add sea salt and pepper to taste.  Enjoy!

Notes

This salad also works well with a combo of yellow and green beans.  

More Tang
Add a tablespoon of lemon juice to the honey mustard dressing.

More Dill
Cut up dill pickles and toss together with the bean salad.

Sweet Pickled Onions
Replace raw onion with chopped up pickle onions for more zest.

Eggplants are in season in August in Ontario! Pick some up at the market and try out this healthy eggplant pizza recipe.

Recipe by Jennifer Barnes, Holistic Nutritionist

SERVES 4

Ingredients

• 1 eggplant (medium)
• 1/4 cup Extra Virgin Olive Oil
• Sea salt and black pepper (to taste)
• Sweet onion (a few slices)
• 3/4 cup tomato sauce
• 1/2 tsp oregano
• 4 1/3 ozs mozzarella ball, grated
• 2 tbsp basil leaves, finely chopped
• 1/2 tsp red pepper flakes (optional)

Directions

1. Cut the eggplant into equal slices about 1/2 inch thick. Generously brush each side of the eggplant with the oil and season with sea salt and black pepper.
2. Heat a large non-stick pan over medium heat. Cook eggplant in batches until tender and browned about 3 to 5 minutes per side.
3. Meanwhile, turn the broiler on high.
4. Transfer the browned eggplant slices to a baking sheet and top each with tomato sauce, dried oregano and shredded cheese and onion slices. Broil the eggplant pizzas for 3 to 5 minutes until the cheese is melted, bubbly and browned.
5. Top with red pepper flakes and fresh basil. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to two days. Reheat in the microwave or oven until warmed through.

Serving Size
One serving is approximately three eggplant pizzas.

Dairy-Free
Use dairy-free shredded cheese instead.

More Flavor
Add minced garlic and Italian seasoning to the tomato sauce and or replace with aged cheddar or blue cheese.

Additional Toppings
Top eggplant pizza with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers, onions or mushrooms.

Recipes by Jennifer Barnes, Holistic Nutritionist

BBQ Pork with Peach Salsa

3 SERVINGS | 4 HOURS

Ingredients

• 1 lb pork tenderloin
• 1/2 cup barbecue sauce
• 2 peaches, pitted and diced
• 1/4 cup red onion, finely diced
• 1 tomato, diced
• 1/4 lemon, juiced
• 1/2 cup cilantro, chopped
• Sea salt and black pepper to taste
• 3 cups baby spinach

Directions

1. Place the pork and barbecue sauce in a Ziplock bag and massage until well coated. Refrigerate overnight or at least 3 hours.
2. Meanwhile, make your peach salsa. In a bowl, combine diced peach, red onion, tomato, lemon juice, cilantro, salt and pepper. Refrigerate until ready to serve.
3. When ready to cook, preheat grill on medium heat.
4. Place pork on the grill and cook for about 20 to 25 minutes. At the halfway mark, flip over and baste generously with leftover marinade.
5. Increase the grill to high heat and cook an additional 2 to 3 minutes until pork is a bit charred and completely cooked through. During this time, baste the pork with the leftover marinade 1 to 2 more times. Let rest for at least 10 minutes.
6. Slice BBQ pork and serve over spinach. Top with peach salsa and enjoy!

Notes

No BBQ
Roast marinated pork in the oven at 350ºF (177ºC) and follow the same instructions. Switch to the broiler for the final 2 to 3 minutes.

Make it Spicy
Add chopped jalapeno pepper or cayenne pepper to the salsa.

Chinese BBQ Pork
Mix honey with your leftover marinade and generously baste your pork while it is cooking. Repeat several times.

Grilled Peaches with Coconut Whip

2 SERVINGS | 10 MINUTES

Ingredients

• 2 peaches, halved, pits removed
• 1/2 cup coconut whipped cream
• 1 tbsp raw honey
• 1 tbsp pistachios, roasted
• 1/2 tsp cinnamon
• 6 raspberries (garnish)

Directions

1. Heat grill over medium high heat. Once hot place the peaches on the grill cut side down. Sear for 4 to 5 minutes until slightly softened. Let cool and set aside.
2. Whip Coconut Cream in a blender. Important to chill the coconut milk in the fridge overnight. Chill overnight, not in the freezer for best results. Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
3. Whip Coconut Cream in a chilled bowl until stiff forms peak. Alternately if you don’t want whipped you can scoop chilled coconut milk on top of cooled peaches.
4. Divide the peaches on to plates and add whipped coconut on top. Sprinkle with cinnamon and pistachios and drizzle the honey. Serve and enjoy!

Notes

Leftovers
Refrigerate peaches in an airtight container for up to two days.

Dairy option
You can replace coconut cream with either vanilla ice cream, whipped cream or Greek yogurt.

Likes it sweet
Add a drizzle of maple syrup.

Looking for a healthy twist on a classic steak for Father’s Day? Our resident nutritionist, Jennifer Barnes, picked up a variety of fresh ingredients at the market to put together these steak salads – try them for yourself!

Directions

1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
2. In a large bowl, add the romaine, leaf lettuce, tomato, and red onion and pecans.
3. In a small bowl add the remaining oil, balsamic vinegar, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the blue cheese and steak and sprinkle with parsley. Enjoy!

Notes

Leftovers
Salad is best stored separate from the dressing. Keep in an airtight container for up to three days.

Dairy
Omit the blue cheese and add feta cheese instead.

Additional Toppings
Add toasted walnuts, pine nuts, or pumpkin seeds.

Good Fat
Add sliced avocado to your salad.

Top Sirloin
In this recipe you can use top sirloin. If you use this cut of meat, it best grilled.

---

Directions

1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 18 to 20 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
2. In a large bowl, add the romaine, leaf lettuce, tomato, and red onion and pecans.
3. In a small bowl add the remaining oil, balsamic vinegar, and salt and pepper to taste. Drizzle the dressing over the salad and toss to combine. Divide onto plates and top with the blue cheese and steak and sprinkle with parsley. Enjoy!

Notes

Leftovers
Salad is best stored separate from the dressing. Keep in an airtight container for up to three days.

Dairy
Omit the blue cheese and add feta cheese instead.

Additional Toppings
Add toasted walnuts, pine nuts, or pumpkin seeds.

Good Fat
Add sliced avocado to your salad.

Top Sirloin
In this recipe you can use top sirloin. If you use this cut of meat it best grilled.

This summer, we are thrilled to welcome back Holistic Nutritionist Jennifer Barnes sharing her nutritional expertise with some delicious and easy recipes using in-season ingredients.

For June, try this Strawberry-Rhubarb Banana Cashew Cream for a light and tasty dessert.

The combination of the strawberry rhubarb is slightly tart and pairs well with the cashew cream.  It is gluten and dairy free and sweetened with natural sugars.  This recipe is an excellent source of vitamin C with over 60% of your daily intake per serving and good for skin health and healthy fats to balance your mood. This recipe is simple and fun and can be made in less than 20 minutes.  Add  your favourite toppings in season.  

Cherries are also in season and be combined with the strawberry/rhubarb and or add solo to the base of the cashew cream.  

Strawberry-Rhubarb Banana Cashew Cream

Ingredients

1 cup rhubarb, chopped
1 cup strawberries, sliced
1 tbsp maple syrup (optional)
3/4 cup cashews, soaked for 1 hour and drained
1/2 cup water
1 large banana, ripened

Directions

1. Place rhubarb and strawberries in a sauce pan over medium heat. Stir occasionally for about 10 minutes or until rhubarb starts to break down and a sauce starts to form. Turn off the heat and set aside to cool while you prepare the rest. Optional to add maple syrup during the 10 minutes.
2. Combine cashews, water and banana in a blender. Blend very well until smooth and creamy.
3. Divide the stewed strawberry rhubarb in between small glasses or jars and spoon the cashew banana cream over top. Garnish with extra fruit or nuts. Enjoy!

Notes

Toppings
Sprinkle with cocoa, shredded coconut, pistachios, slivered almonds or extra fruit.

More Protein
Add protein powder or hemp seeds into the blender before blending the banana cashew cream.

Chocolate Lovers
Add cocoa powder into the blender before blending the banana cashew cream.

Added Sweetness
For added sweetness and a caramel taste, add two dates when you blend the cashew cream.

Good Fat
Add coconut milk when you blend the banana and cashews for a creamier pudding taste.