Let’s eat! Healthy recipes for blueberry month

Let's eat!  Healthy recipes for blueberry month

Blueberry Quinoa Salad

  • 1 5 ounce bag of spinach
  • 1 container Full Circle Market Ready to eat Quinoa
  • ¼ red onion, chopped
  • 1 pint container of fresh blueberries
  • 1 tablespoon olive oil
  • Juice and zest of 1 lemon
  • ¼ cup chopped walnuts

Prepare quinoa in the microwave according to package instructions. In a large bowl, combine quinoa, spinach, red onion, olive oil, lime, and walnuts. Gently fold in the blueberries. Makes 2-3 servings. Optional: Sprinkle with crumbled goat cheese.

Blueberry Yogurt Dip

  • 1 cup Food Club Low-fat Vanilla Greek Yogurt
  • 1 cup fresh blueberries
  • 2 tablespoons honey

Snack plate assembly

  • 1 cup fresh blueberries
  • 2 cups watermelon, sliced ​​and cut with a star cookie cutter
  • 2 red apples, thinly sliced
  • 1 cup white chocolate covered pretzels
  • 1 cup white cheddar popcorn
  • 5 ounces Food Club white cheddar cheese cubes
  • 1 cup Crav’n blue corn tortilla chips
  • 1 cup mini rice cakes


Blueberry Yogurt Dip

  1. Puree yogurt, blueberries, and honey in a blender until smooth. Spoon into a serving bowl.

Snack plate assembly

  1. Arrange blueberries, watermelon, apple, pretzels, popcorn, cheese, tortilla chips, and rice crackers on a large plate or platter; serve with dipping sauce.

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