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Jamie's Recipes

Here you can find a compilation of Jamie Miller, Village Dietician’s, favorite recipes. These recipes contain healthy ingredients and nutrient rich foods, but still pack a flavor punch! Jamie is available to all Village members for nutrition consultations! She can help you form a plan for your diet and meet your healthy eating goals! Email her at JaMiller@dmbclubs.com to get started!

Breakfast

Orange Creamsicle Smoothie

  • 1 small orange or 2 clementine, peeled and quartered
  • ½ banana, peeled
  • ¾ cup frozen cauliflower riced OR 2 cup baby spinach (or ¼ cup of frozen spinach)
  • 1/3 cup plain Greek yogurt
  • 1 scoop vanilla protein powder
  • 1 tbsp chia seeds
  • 1 cup coconut milk, or milk of choice
  • Optional: sweetener of choice to taste if needed
  • Ice, to desired thickness

Add all ingredients to a blender, and blend until well combined. Enjoy immediately

Gingerbread Pear Muffin

  • 2 eggs (OR 2 tbsp flaxseed meal +5 tbsp water for egg free option)
  • ¾ cup Greek yogurt
  • ½ cup almond milk, or milk of choice
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted and cooled to room temperature or avocado oil 
  • 3 tbsp molasses
  • 1 tsp vanilla extract
  • 2 cups white whole wheat flour
  • ½ cup brown sugar monk fruit  (or brown sugar)
  • 1 ½ tsp ginger
  • 1 ½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp nutmeg
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 small pear, cored and diced

Preheat oven to 350° and line a muffin tin with muffin liners. This recipe makes 18 muffins, so two tins will be needed. In a large bowl, whisk the eggs, yogurt, syrup, molasses, vanilla, and cooled coconut oil together til well combined. In a separate bowl, stir the flour, monk fruit or sugar, spices, baking soda, and salt together. Add the dry ingredients into the bowl with the wet ingredients, and mix until just combined. Add in pear and gentle stir to combine. Distribute the batter into muffin tins and bake the muffins for 18-20 minutes or until a toothpick comes out clean. Cool briefly, then carefully remove each muffin and place it on a cooling rack. Enjoy!

Christmas Fruit Tree

  •  1 apple
  •  1 large carrot stick
  •  Toothpicks
  •  Assorted fruits– grapes, blueberries, strawberries, kiwis, clementines, dried cranberries, pineapple, & melon.

Take an apple and cut ½- 1 inch off the top horizontally so the apple lays flat on a plate. On the other end of the apple, carve a hole to fit a large carrot stick. Place the carrot inside the hole with the thin end pointing up. If there’s extra room, stuff the hole with blueberries to secure. Further secure the carrot by placing toothpicks through the apple into the carrot. Place toothpicks into the apple base and carrot, cutting the toothpicks with scissors to create several different lengths. Using cookie cutters, create various shapes out of the melon slices and pineapple. Prepare other fruits such as kiwi, strawberries, blueberries, and clementines. Attach one piece of fruit to each toothpick. Continue adding fruit to build the tree as dense as you wish. Cut a star out of melon or pineapple (use a cookie cutter or knife to free hand it). Place it at the very top of the tree. 

Cranberry Pistachio Biscotti

  • ⅓  cup of baking stevia, or ⅔ cup sweetener that measures like sugar)
  • 2 large eggs
  • 1 ½ teaspoons of almond extract (or vanilla extract)
  • 1 3/4 cups of white whole wheat flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • ½  cup pistachio, roughly chopped
  • ½  cup of dried cranberries

Preheat oven to 350. In a stand mixer, cream eggs and sweetener until thick, about 5 minutes. Add in extract. In a separate bowl, sift flour, salt, cinnamon, and baking powder. Slowly add dry ingredients to the wet ingredients until combined. Fold in the cranberries and pistachios. Place dough on a silicone baking mat or a baking sheet sprayed with cooking spray. Form dough into a log about 12 inch long and 3 1/2 inch wide. Bake for 25 minutes, or until log is firm. Remove from oven and let cool for 10 minutes on a rack. Reduce oven temperature to 325. Transfer log to a cutting board, and cut into 3/4″ diagonal slices. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes. Remove from oven and let cool. Can be stored in an airtight container for several weeks.

Broccoli Red Pepper & Ham Breakfast Casserole

  • olive or avocado oil spray
  • 1/2 tbsp avocado oil
  • 1/2 cup sliced green onion or yellow onion, diced
  • 1 cup red bell pepper, diced
  • 1 cup finely chopped broccoli florets or 5 cups fresh spinach, chopped
  • 3/4 cup tomatoes, seeded and diced
  • 7 oz finely diced lean ham or turkey/chicken sausage
  • 6 large whole eggs
  • 7 large egg whites
  • 1/4 cup fat free milk, or milk of choice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • ¼ tsp garlic powder
  • 4 ounces (1 cup) crumbled feta or goat cheese

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil and set aside. Heat ½ tsp avocado oil in a large nonstick skillet over medium heat; add green onions, red pepper, and broccoli if using and sauté until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and spinach if using, and cook 2 – 3 minutes. Add the ham/sausage and remove from heat. In a large bowl combine the eggs, egg whites, milk, salt and pepper, and garlic powder and whisk well. Add the vegetables and meat to the egg mixture,and stir until well combined. Then add cheese and stir again. Slowly pour everything into the baking dish  and bake until a knife inserted near the center comes out clean, about 30-35 minutes. 

 

Make Ahead Options:

  • Cover an uncooked casserole dish with plastic wrap or foil and refrigerate up to 1 day. If baking from cold, add an additional 15 minutes to the cook time.
  •  Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF for about 20 minutes or until heated through. You can also freeze an unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and then cook at 375 for 45 minutes, or until cooked through

Whole Wheat Cranberry Muffins

 

  • 1 very ripe banana, mashed
  • 1/3 cup milk of choice
  • 1/3 cup monk fruit, maple syrup, or honey
  • 1 teaspoon vanilla or almond extract
  • 1 3/4 cup whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup of cranberry sauce
  • Optional: ½ cup chopped walnuts or almonds

Preheat oven to 350 F. Line or grease a 12-cup muffin tray. In a medium bowl, mash a banana well with the back of a fork. Then add milk, sweetener of choice syrup, and extract. Stir together. In a separate bowl, stir the flour, baking powder, baking soda, cinnamon, and salt together. Make a well in the center of the dry ingredients and add the wet mixture. Mix the wet and dry ingredients together, halfway through add the cranberry sauce and optional chopped nuts, then fold together, being sure to not overmix. Fill 12 muffin cups and bake for 20 minutes or until a tooth pick inserted into the middle of a muffin comes out clean.

Cranberry Almond Protein Smoothie

  • ¼ cup cranberry sauce
  • ½ frozen medium banana
  • ½ cup frozen riced cauliflower
  • 1 scoop vanilla protein powder
  • 1 cup milk of choice
  • 1 tbsp almond butter
  • Optional: stevia, monk fruit, or honey to taste
  • Optional: ¼ tsp cinnamon and a few drops tsp vanilla or almond extract

Add all ingredients into a blender and blend until smooth. 

Pomegranate & Walnut Yogurt Bowl

  • 1 cup nonfat plain greek yogurt OR no sugar added vanilla greek yogurt
  • 3/4 cup pomegranate seeds, drained of excess liquid
  • 2 tbsp chopped walnuts

Add yogurt to a bowl, then the pomegranate seeds. Top with chopped walnuts and enjoy!

Blueberry Peach Baked Oatmeal

  • 2 cups old-fashioned oats
  • ¼ cup almond meal/flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 2 tsp ground cinnamon
  • ¼ cup sweetener of choice that measures like sugar
  • 2 tbsp coconut oil or melted butter
  • 2 cups milk (regular, almond, coconut etc).
  • ¼ cup unsweetened Greek yogurt
  • 2 tsp pure vanilla extract
  • 1 cups fresh or frozen blueberries
  • 1 cup fresh or frozen peaches, diced

Preheat oven to 350 degrees F. Grease a 9×13” glass baking dish and set aside. In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside. In a separate, microwave safe bowl, melt coconut oil or  butter. Whisk in your milk as you slowly pour it into the melted oil/butter. Add Greek yogurt, eggs, and vanilla and whisk until combined. Add sweetener and mix thoroughly. Add dry ingredients to wet ingredients and mix well. Gently fold in your fruit. Spread evenly in a 9×13” pan. Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger. Let cool for 15 minutes and serve warm with a spoonful of nut butter. You can also refrigerate after baking and serve cold with a dollop of yogurt.

Broccoli Ham & Cheese Egg Bites

  • 1 ½  cup frozen broccoli, defrosted and chopped small
  • ½ cup diced ham 
  • 12 eggs
  • 1 cup 2% cottage cheese
  • ½ cup 2% shredded cheddar cheese
  • 1 tsp salt, or to taste
  • ¼  tsp pepper, or to taste

Preheat the oven to 400°F. Generously coat a muffin tin with cooking spray or olive oil. Evenly divide the chopped broccoli and ham into the muffin tins. In a medium bowl, whisk together eggs, cottage cheese, cheddar cheese, salt, and pepper until well incorporated. Pour the egg mixture into the muffin wells, filling each 3/4 full. Bake until the muffins are lightly browned around the edges, 12 to 14 minutes. Let cool for 2 to 3 minutes, then run a knife around each cup to loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.

Snacks and Appetizers

Guacamole and Hummus Filled Hard Boiled Eggs Whites

Ingredients

  • 6  hard boiled eggs
  • 1/3 cup pre-made guacamole 
  • ⅓ cup premade hummus
  • Toppings of choice: chili powder, paprika , cilantro, green onions, diced jalapeno, pico de gallo, hot sauce, diced bell pepper or cucumber

Slice hard boiled eggs and discard egg yolks. Scoop 1 tbsp of guacamole or hummus into each egg half. Top with desired toppings of choice and serve. 

Fruit Rainbow Platter

  • 2 cups strawberries, halved
  • 2 cups mandarin orange segments
  • 1 cup pineapple, cut into 1 inch chunks
  • 1/2 cup green grapes
  • 1/2 cup blueberries
  • 1/2 black grapes

Arrange the fruit beginning with the strawberries along the edge of the plate. Continue adding the fruit, row by row, in the order listed. If the fruit slides towards the center, gently push the fruit back towards the edge of the plate and continue adding r