Banana Sushi

Ingredients:

• 1 Banana per person
• ½ cup Nut Butter, of your choice
• ½ cup Chocolate chips, melted
• ½ cup Greek Yogurt, nonfat plain or vanilla
• ½ cup Honeydew, trimmed and sliced thin with a peeler
• ½ cup Strawberry, trimmed and sliced thin
• ½ cup Blackberries, cut in half
• ½ cup Coconut flakes, unsweetened
• ¼ cup Pistachios, chopped
• 2 Tbsps. Chia Seeds
• ½ cup Granola, of your choice
• ½ cup Graham crackers, crushed
• ½ cup Rice crispy cereal
• ¼ cup Dried blueberries or cranberry

Instructions:

1. Peel your banana and place it on a cutting board. Choose one topping: chocolate, nut butter or Greek yogurt and carefully cover the top of the banana. Decorate with honeydew, strawberry or blackberries if you choose. Lightly sprinkle with any, or all of the remaining toppings, and slice the banana sushi into six pieces.

** Place completed sushi in the freezer for 10 minutes before cutting may make it easier to cut neatly.

Cheesy Quesadillas with Grilled Zucchini, Bell Pepper, Avocado and Lentils

Makes 8

Ingredients:

• 8 Tortillas (corn, flour, or alternative wrap)
• 1 cup Red Lentils, cooked and mashed with a potato masher
• 1 Zucchini, ¼ inch slices
• 1 Red Bell Pepper, trimmed
• 1 Yellow Squash, ¼ inch slices
• 2 Tablespoons Avocado Oil
• 4-ounce Baby Spinach
• 2 Avocados
• 1 cup Cheddar Cheese, shredded
• Avocado Oil

Instructions:

1. Preheat a grill to 400 degrees.
2. Toss the zucchini, red bell pepper, yellow squash, avocado and a pinch of salt in a large mixing bowl. Place the vegetables on the grill and cook until both sides are browned. They should be cooked through but not mushy.
3. Lay the 8 tortillas out single layer on a cutting board. Spread 2 Tablespoons of the red lentil mash over ½ of the tortilla. Layer the grilled zucchini, bell pepper, yellow squash, and baby spinach on top of the lentils. Top with a few slices of the avocado and 2 Tablespoons Cheese. Fold the empty half of the tortilla over the filled half and press lightly.
4. Heat 1 Tablespoon avocado oil in a sauté pan over a medium flame. Gently lay the folded quesadilla in the heated sauté pan and cook until slightly browned. Flip the quesadilla and continue cooking until both sides are browned. Remove the cooked quesadilla from the pan and place it on a cutting board. Cut each quesadilla into four wedges and serve.

**Add Scrambled eggs to the quesadilla for a unique breakfast option. Try this Stride In the Kitchen Breakfast Tacos recipe

Cheesy Quesadillas with Grilled Zucchini, Bell Pepper, Avocado and Lentils

Ingredients:

• 2 cups Blueberries
• 1 Mango, pit and peel removed
• 1 Avocado, pit and peel removed
• 1 cup Canned Chickpeas, rinsed well
• ¼ cup Chia Seeds
• Pinch Kosher Salt
• 1 cup Granola of your choice
• 1 cup Coconut Flakes, unsweetened
• 1 cup Green Grapes
• 1 cup Strawberries, trimmed and quartered

Instructions:

Place the blueberry, mango and avocado in a blender or food processor and puree just until liquified. Add the chickpeas, chia, and salt. Run on medium speed until incorporated. The blueberry hummus should be getting smooth, but you should still see little bits of blueberry skins floating in the hummus.

Equally pour or scoop the hummus into 4 bowls. Decorate the bowls with ¼ cup each of the granola, coconut, grapes, and strawberries.

• For a protein boost, add a Tablespoon of Hemp Hearts to each bowl.
• For a sweeter treat, puree a very ripe Banana into the hummus.