INGREDIENTS
2 cups whole wheat flour
1 overripe banana, mashed
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1 cup nonfat greek yogurt
4 ounces applesauce, unsweetened
1 egg, slightly beaten with a fork
2 cups fresh strawberries, washed, hulled
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PREPARATION
Preheat oven to 400˚F. Spray muffin pan with nonstick cooking spray and set aside. Place all but two strawberries in the blender. Purée strawberries for about 30–40 seconds. They could be somewhat chunky. Slice the two extra strawberries into thin pieces each, making 12 slices in total.
In a large mixing bowl, combine flour, mashed banana, baking powder and cinnamon. In a separate medium bowl, combine yogurt, applesauce and egg. Add to large mixing bowl, along with puréed strawberries. Mix until well blended.
Fill prepared muffin cups three-quarters full. Top each one with one slice of strawberry, pushing down a touch. Bake for 20 minutes or until golden browned and toothpick test is clean. Makes 12 muffins.

INGREDIENTS — dressing
1 cup nonfat greek yogurt
1/4 cup low fat buttermilk (tip: No buttermilk on hand? Pour 1/4 teaspoon lemon juice into measuring cup and pour in milk to 1/4 cup. Gently stir and let sit for 5 minutes. =buttermilk 🥛!)
2 Tablespoons rice vinegar
2 Tablespoons white miso
1 garlic clove, crushed
freshly ground pepper
INGREDIENTS — salad
3 cups spring mix, arugula, escarole (your favorite leafy mix)
1/2 cup fresh strawberries, washed and sliced thin
1–2 Tablespoons roasted almonds
1-2 Tablespoons feta cheese
freshly ground pepper
Optional protein toppings: grilled chicken, tofu, shrimp
PREPARATION
Place all of the dressing ingredients in a blender. Blend for 30 seconds. Taste and add more ground pepper as desired. Set aside.
Place salad greens in medium salad bowl. Toss with 2 tablespoons of prepared dressing. Top with strawberries, almonds, feta cheese, optional protein boost. Drizzle with and additional 1–2 teaspoons dressing and freshly ground pepper to taste. Makes one tasty lunch or dinner serving.

• *Feel free to double, triple, for more. You will have 1 1/2–2 cups of dressing leftover. Use as a marinade for chicken, fish, or keep on hand for your next salad. Lasts about 1 week in the refrigerator.

INGREDIENTS
3 cups strawberries, washed, hulled and sliced
1 orange, not peeled, rinsed and sliced thin
2 limes, rinsed, sliced into wedges
2 bottles muscat wine (otherwise known as Moscato…the word Moscato is the Italian name for Muscat Blanc. Moscato is made with Muscat Blanc grapes)
crushed ice, when serving
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PREPARATION
Place all of prepared fruit in large pitcher. Pour in the two bottle of wine and stir. Refrigerate for at least 2 hours. To serve, place crushed ice in wine glasses. Pour the sangria over the ice and be sure to include fruit in each glass. Makes 10 servings.