Strawberry Coconut Crisp

Don't forget about dessert! Yes, you can actually make this decadent fruity crisp on the grill. Try serving it with a dollop of vanilla or plain yogurt.

Photo: Yvonne Duivenvoorden

By Cara Lyons

Serves: 6
Hands-on time: 20 minutes
Total time: 35 minutes

INGREDIENTS:

• Neutral-flavored cooking spray (such as sunflower or grape seed)
• 1/2 cup rolled oats, divided
• 6 tbsp unsweetened shredded coconut
• 1/4 cup finely chopped raw unsalted walnuts
• 1/4 cup Sucanat, divided
• 1/2 tsp ground cinnamon
• 1 1/2 tbsp coconut oil, melted
• 1 1/2 tbsp pure maple syrup
• 4 1/2 cups strawberries, stemmed and quartered (about 20 oz)
• 3 tsp fresh lemon juice
• 1 tbsp arrowroot starch

INSTRUCTIONS:

1. Preheat grill to medium or preheat oven to 350°F. Cut 6 12 x 14-inch pieces of foil and mist with cooking spray.
2. In a small food processor, process 1/4 cup oats until finely ground. Transfer to a small bowl and add remaining 1/4 cup oats, coconut, walnuts, 2 tbsp Sucanat and cinnamon. Stir to combine. Drizzle in oil and maple syrup and mix until crumbly in texture. Set aside.
3. In a large bowl, combine strawberries, remaining 2 tbsp Sucanat, lemon juice and arrowroot. Toss to combine. Divide strawberry mixture evenly into the center of foil pieces and top each with oat mixture, dividing evenly. Bring short edges of foil together. Fold inward a few times along each long edge to seal. Place packets directly on grill or on a large, rimmed baking sheet in the oven. Grill or bake for 15 minutes. Carefully open packets and transfer contents to serving bowls.

Nutrients per serving (1 Strawberry Coconut Crisp packet): Calories: 198, Total Fat: 9 g, Sat. Fat: 5 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 3 g, Omega-3s: 510 mg, Omega-6s: 2,151 mg, Carbs: 28 g, Fiber: 4 g, Sugars: 17 g, Protein: 3 g, Sodium: 3 mg, Cholesterol: 0 mg

Egg & Ham Turnovers

These grab-and-go breakfast turnovers, brimming with protein and colorful veggies, can be prepared in advance and frozen for up to 2 months. So now you won't have an excuse for not eating breakfast!

Photo: Joanne Tsakos

By Heather Bainbridge

Serves: 6
Hands-on time: 30 minutes
Total time: 55 minutes

INGREDIENTS:

• 1/2 cup scallions, diced
• 1 clove garlic, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup white mushrooms, sliced
• 1 tbsp extra-virgin olive oil, divided
• 2 eggs
• 6 egg whites
• 1/2 tsp ground black pepper
• 1/8 tsp dried thyme
• 1/4 tsp dried parsley
• 1/4 cup whole-wheat flour
• 1 16-oz pkg premade whole-wheat pizza dough
• 6 1-oz slices Jarlsberg Light or reduced-fat Swiss cheese
• 6 oz low-sodium uncured lean ham, torn into small pieces, divided

INSTRUCTIONS:

1. Preheat oven to 400°F. In a medium nonstick skillet, sauté scallions, garlic, red pepper and mushrooms in 1 tsp oil for 5 minutes over medium-high heat. While sautéing, whisk together eggs, egg whites, black pepper, thyme and parsley in a bowl. Pour egg mixture into skillet. Scramble with vegetables for about 3 to 5 minutes or until eggs are set and fluffy. Transfer to medium bowl. Let cool.
2. Dust a work surface and rolling pin with flour. Knead dough until it is in a tube-like shape, about 6 inches long. Divide dough into 6 sections by cutting with a knife. Roll out each section into a circle and place circles onto a foil-lined baking sheet.
3. To assemble, layer the following ingredients: On each circle of dough, place half-slice cheese, 1/3 cup egg-veggie mixture, 1 oz ham and top with other half-slice cheese. Fold dough over to make a half-moon shape, pinch sides together with water to stick. Brush outer dough with remaining oil. Bake for 20 to 25 minutes, until dough is golden and feels crusty to the touch. Let cool for 5 minutes for dough and contents to set.

Nutrients per turnover: Calories: 341, Total Fat: 8 g, Sat. Fat: 2 g, Carbs: 39 g, Fiber: 5 g, Sugars: 2 g, Protein: 26 g, Sodium: 393 mg, Cholesterol: 89 mg

FREEZE IT:
Let turnovers cool, wrap in aluminum foil or freezer-safe plastic wrap and freeze for 1 to 2 months. To enjoy, defrost overnight in refrigerator. Reheat in microwave on high for 1 to 2 minutes or in oven at 375°F for 15 to 20 minutes
.