Wheat Berry Salad Recipe

Get the best of both worlds – fruits and veggies – in this wheat berry salad created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa. This recipe will make 6 servings with a 1/2 cup portion size.

Wheat Berry Salad Recipe

2 cups cooked wheat berries (cooked al dente, firm to the bite)
½ cup carrots, shredded
¼ cup green onions/chives, chopped
¼ cup dry cranberries, chopped
¼ cup fresh blueberries

Combine all ingredients in a bowl and mix well.

Dressing Recipe

1 cup apple cider vinegar
¼ cup apple juice concentrate, thawed
1 teaspoon garlic, chopped
¼ cup fresh basil leaves, chopped

Combine all ingredients in a blender or food processor and blend well. Pour over salad, combine, and let stand for a half-hour in the refrigerator.

Coconut Banana French Toast Recipe

While one certainly does not need an excuse to start off the day with delicious pancakes, waffles or French toast this recipe that is courtesy of Carrington Farms looks absolutely delicious! Carrington Farms has taken a classic household favorite, and not only made it more delicious and unique, but even added an unexpected healthy twist. This recipe will make 6 servings, perfect for a family breakfast.

Coconut Banana French Toast Recipe

1 banana
1 cup milk
1 cup coconut milk
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoons cornstarch
1/4 teaspoon salt
12+ slices bread
2 T Carrington Farms Coconut Oil

Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle. Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

Carrington Farms Organic Extra-Virgin Coconut Oil - Carrington Farm's cold-pressed Organic Extra-Virgin Coconut Oil is made from only the freshest certified organic coconuts. With no trans and hydrogenated fats, Carrington Farms Extra-Virgin Coconut Oil is a delicious replacement for butter or fat; sautee vegetables, roast sweet potatoes, add to smoothies or mix into cereal, or even use in baked goods and over popcorn!

Mashed Sweet Potatoes with Caramelized Pineapple Recipe

Is there a more perfect dish than Pritikin-style sweet potatoes created by Chef Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa – rich, satisfying, creamy tasting yet low in calorie density, and so wonderfully nutritious. An extra bonus in this recipe is the luscious tang from the caramelized pineapple.

This recipe will make 8-10 servings with a portion control size of a 1/2 cup.

Mashed Sweet Potatoes with Caramelized Pineapple Recipe

4 sweet potatoes
½ cup diced pineapple
2 tablespoons apple juice concentrate, thawed
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Pre-heat oven to 400 F.

Scrub potatoes. Wrap each potato in aluminum foil. Roast potatoes in oven until soft (about 45 minutes to 60 minutes, depending on size of potato). Cool, then peel.

In a small nonstick skillet over medium heat, add pineapple, apple juice concentrate, vanilla, nutmeg, and cinnamon. Cook until golden brown, about 5 minutes.

In a large bowl, mash potatoes with a wire whip. Mix in caramelized pineapple mixture until well combined. Serve immediately.

Disclosure: Recipe and photo are reprinted with permission.