Raspberry Lemon Muffins

These 15-minute muffins are totally tasty with a soft, moist texture that’s hard to beat! Fragrant lemon zest and fresh raspberries take center stage in this brunch favorite.

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5 4th of July Ideas

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Having a party for your 4th of July celebration? Try some of these recipes - we have some fresh-fruit popsicles and a ‘berry’ good parfait to help you cool down. Best of all, each of these recipes have something red, white or blue to make for a more festive feast!

Need to cool down? Check out our 5 drink ideas.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Low-Fat Blueberry Coffee Cake

As important as it is to make healthy, wholesome eating choices, it’s also good not to deprive yourself of sweet treats every now and then. With this Blueberry Coffee Cake, we’ve found a happy medium in which crumbly cake is made lower in fat with light sour cream, while more substantial with fresh blueberries and our Honey Nut Medley. Pair this with a fresh cup of coffee for a decadent pick-me-up!

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Strawberry Iced Tea

by Chung-Ah Rhee of Damn Delicious

Strawberry iced tea is one of my favorite summertime drinks. It’s a refreshing twist on a traditional favorite, with just enough sweetness from the homemade strawberry syrup. Now that summer is just around the corner, I’ll keep a pitcher in the fridge!

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Serves: 4-6

Prep time: 10 minutes

Ingredients:

  • 2 tea bags (like regular Lipton tea)
  • 1 pound strawberries, hulled and quartered, plus more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup water
  • 1/3 cup sugar

Directions:

1. Steep tea bags in 4 cups boiling water according to package instructions Discard tea bags and let tea cool.

2. In a large saucepan, combine strawberries, lemon juice, sugar and 1/2 cup water. Bring to a boil; remove from heat and let cool to room temperature before straining through cheesecloth or fine sieve.

3. In a large pitcher, whisk together strawberry syrup and brewed tea. Place in refrigerator until chilled. Serve over ice and strawberries, if desired.

Want more ‘berry’ delicious food? Try these berry recipes!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

Whole Wheat Oatmeal Berry Crumb Bars

by Chung-Ah Rhee of Damn Delicious

With spring upon us, it’s time to bring out the berries in these berry medley crumb bars. Made with old fashioned oats and whole wheat pastry flour, you can indulge this season, guilt-free, in all of its crumbly glory!


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Serves: 9
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 3/4 cup blueberries
  • 3/4 cup blackberries
  • 3/4 cup sliced strawberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 tablespoon turbinado sugar

Directions:

1. Preheat oven to 375 degrees F. Lightly coat an 8 x 8 baking dish with nonstick spray.

2. In a small bowl, combine berries, sugar and cornstarch. Set aside.

3. In a large bowl, combine flour, oats, brown sugar, baking powder and salt. Add egg, vanilla and cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

4. Spread 2/3 of the batter into the prepared baking dish. Spread berry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and turbinado sugar.

5. Place into oven and bake until golden brown, about 25-30 minutes. Let cool slightly before cutting into bars.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

Lemonade With Fruit Ice Cubes

by Angie Ramirez of Little Inspiration

We’re well into spring so it’s all about fresh lemonades and seasonal fruit. My daughter loves lemonades and but she loves ice even more. Add a twist to your kids’ favorite summer drinks by adding fresh fruit ice cubes. 

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Serves: 6-8
Prep time: 5 minutes

Ingredients:

  • 3 large lemons
  • 1/4 cup of sugar
  • About 4 quarts water

For the fruit ice cubes:

  • Fresh fruit, like raspberries, cherries or blueberries
  • Water, as needed

Directions:

1. Add water to ice cube trays, add 1-2 berries or cherries, and let freeze until ready.

2. Squeeze and strain the lemons. In a large punch bowl or jar, add lemon juice, sugar and water. Add more sugar if desired. Serve with fruit ice cubes.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Angie shares yummy food, easy DIY crafts, adventures of motherhood, and everything in between on her blog Little Inspiration. Check out more of herhealthy and fun recipes here.

Berry Greek Yogurt Smoothie

by Chung-Ah Rhee of Damn Delicious

When I’m in a rush to get to work, my go-to breakfast is this mixed berry smoothie. Loaded with three types of berries, a ripe banana for natural sweetness and some oats to keep me full, I can grab this full breakfast as I run out the door!

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Serves: 2

Ingredients:

  • 1/2 cup sliced strawberries
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1 ripe banana
  • 1 cup Greek yogurt
  • 2 tablespoons old fashioned oats
  • 1-2 tablespoons agave (optional)

Directions:

1. Combine strawberries, raspberries, blueberries, banana, Greek yogurt, oats, agave (if using) and 1 cup ice in blender until smooth. Serve immediately.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.

Nuts for Granola Berry Parfait

Recipe by Kristianne of My San Francisco Kitchen.
 
We couldn’t let National Breakfast Week go by without mentioning one of our all-time favorite breakfasts. Luckily, it could not be easier- this is one that the kids can whip up themselves on a busy morning. Of course, if you need some more breakfast inspiration, check out the full Breakfast Collection in the NatureBox Pantry
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Serves 2

Ingredients:
  • 1 cup NatureBox Nuts for Granola!
  • 2 cups plain or vanilla Greek yogurt
  • 1 cup chopped fruit of choice (we used strawberries, blueberries and raspberries but bananas, apples, and kiwi are also delicious!)
Directions:
Add 1/2 cup of plain yogurt to each bowl. Top with 1/2 cup of fruit. Cover fruit with another 1/2 cup of yogurt. Sprinkle the granola over the top yogurt layer. Grab a spoon, dig in, and enjoy!

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.

Roasted Vegetable Farro Salad

Recipe by McKenzie & Lisa of Nourish RDs

How do you make healthy lunches and dinners when you don’t have time to cook? Our answer: keep a variety of ingredients on hand so you can easily assemble beautiful, balanced meals in no time, such as this delicious whole grain salad. The best part of this recipe is that it makes for great leftovers so it will save you from having to cook again tomorrow!

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Serves: 12

Ingredients:

  • 3 cups dry farro or other whole grain
  • Water
  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 2 onions, cut in wedges
  • 1/4 cup extra virgin olive oil plus 1/2 cup, divided.
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup hazelnuts, chopped
  • 1 cup dried cranberries
  • 3 tablespoons chopped fresh parsley
  • Zest and juice of 2 lemons
  • 1/4 cup apple cider vinegar

Directions:

1. Preheat oven to 450 degrees F.

2. Place farro in a large pot and cover with water by 2 inches. Bring to a boil and then reduce to a simmer. Cook for about 50 minutes or until farro is tender. Drain off excess water. Set aside farro to cool.

3. In a large mixing bowl, toss cauliflower, broccoli and onion wedges in 1/4 cup extra virgin olive oil and season with salt and pepper. Add to a parchment-lined baking sheet and roast in oven until vegetables are well-browned, about 20 minutes. Remove from oven and let cool.

4. In a medium bowl, whisk together lemon zest and juice, apple cider vinegar and 1/2 cup of extra virgin olive oil. Season with salt and pepper, to taste.

5. In a large mixing bowl, toss together cooled farro, roasted vegetables, hazelnuts, cranberries, parsley and vinaigrette. Toss gently and serve cold or at room temperature.

Farro salad will keep about 3 to 5 days in the refrigerator, covered.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

McKenzie Hall and Lisa Dixon are Registered Dietitians and authors of the Nourish RDs Blog on a mission to inspire others to eat real food, love their bodies, and laugh a lot! Their food philosophy is simple, “Eat
real food, and share it with those you love.”