breakfast fruit recipe

873 – Savory Breakfast Smoothie, Fruit Smoothie

Savory Breakfast Smoothie

1-Medium avocado
1/2 cup bean sprouts
1/2 cup chopped mango marinated with herbs
1/2 cup honey dew melon
1- cup protein powder
1- cup green tea
8 cubes ice
1-teaspoon honey or to taste

Fruit Smoothie

1 cup each Cantaloupe & Honey dew Melon
1 cup almond Milk
1 teaspoon honey
1/2 cup Mango

You can also add
Apples, dark chocolate, pears or peaches

Cucumber Water

One large cucumber (unpeeled)
1 ounce Braggs apple cider vinegar
16 ounces purified water

Place all ingredients in pitcher let sit in Fridge overnight drink at least two- three ounces every morning (FIRST THING). Builds immune system, helps with digestion, helps curb appetite, gives a burst of energy

Dr. Inetta J. Cooper

The Peggy Denny Show – Recipe #873, Pt. 1

The Peggy Denny Show – Recipe #873, Pt. 2

dessert fruit recipe salad snack vegetable

848 – Blue-Green Smoothie, Chocolate Pudding, Broccoli/Pea Salad

Blue-Green Smoothie

8 oz. vanilla almond or rice milk
Huge handful of spinach
1/2 cup frozen blueberries
1 frozen banana


Put all ingedients in blender and process on high until smooth

Chocolate Pudding

2 to 3 ripe avocadoes
3/4 cup maple syrup
1/2 cup carob powder


Mix all ingredients together in a food processor.
Refrigerate … Enjoy!

Broccoli/Pea Salad

1 bunch broccoli, cut in bite size pieces
1 cup cauliflower, cut in bite size pieces
1 small package frozen peas, thawed
2 stalks celery, thinly sliced
1/4 cup silvered almonds
1 tsp. dried dill
1/2-1 cup Veganaise (Grape Seed Oil – purple lid)


Place vegetables in a large mixing bowl.
Mix Veganaise and dill together in a bowl then blend in with vegetables.
Sprinkle almonds on top.

Hallelujah Diet

The Peggy Denny Show – Recipe # 848 Pt 1

The Peggy Denny Show – Recipe # 848 Pt 2

chicken fruit recipe vegetable

839 – Collard Wraps

Collard Wraps

1 large Rawl® Collard leaf
1-10-ounce can chicken breast in water
2 teaspoons Lite mayonnaise
2 teaspoons No Sugar Added Sweet Relish
1/2 teaspoon salt
1/4 teaspoon pepper

Wash collard leaf and pat dry with paper towel. Cut the stem out lengthwise the collard leaf; set aside.
Drain chicken breast meat; squeeze moisture out and chop very finely in food processor.
Transfer chicken meat to a medium bowl.
Stir mayonnaise, relish, salt and pepper into chicken meat.
Spread chicken salad onto each collard leaf section.
Roll up from bottom to top.
Place seam side down in refrigerator for 2 hours.
When ready to serve cut each leaf into rounds.

Yield: 10-12 rounds.

Scrumptious Grilled Cheese and Veggie Sandwiches

1 large loaf Multigrain Bread
3 tablespoons Extra Virgin Olive Oil, divided
1 tablespoon chopped garlic
1 (10-ounce size) container Versatile Veggies® Fajita Mix
1 (10-ounce size) container Versatile Veggies® Sliced Yellow Squash
2 cups Nature’s Greens® Kale
1 (8.2-ounce size) jar Sundried Tomato Pesto
1 (8-ounce size) package Provolone cheese

Preheat grill or grill pan to medium-high.
Slice bread into 3/4 or 1-inch thick pieces.
Heat a large skillet to high and pour olive oil into skillet.
Reduce skillet heat to medium and sauté garlic, fajita mix, squash and kale for 3-5 minutes, stirring often.
Spread pesto on each slice of bread.
Spoon sautéed vegetables onto each slice of bread (over the pesto sauce).
Place a slice of Provolone cheese on half of the veggie topped bread slices.
Top with the other half of the veggie topped bread slices.
Brush each slice of the bread with the remaining olive oil.
Grill the sandwiches over medium heat pressing often with a large metal spatula.
Cook until nicely marked by the grill and the cheese melts, 3-5 minutes per side.
Cut each sandwich in half on the diagonal and serve hot.
Yield: 4-5 sandwiches.

Corn Salad with Black Beans

2 cups fresh corn kernels (about 3 ears)
1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce size) RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
2 teaspoons hot sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper

Place corn on an aluminum foil-lined baking sheet.
Broil corn 5 inches from heat 12 minutes or until lightly browned, stirring once.
Remove from oven and cool for at least 10 minutes.
Combine corn and remaining ingredients in a large bowl.
Cover and chill until ready to serve.
Yield: 8 servings.

Low Cal Key Lime Pie with Honeyed Kale

1 cup Nature’s Greens® Kale
1 teaspoon Extra Light Tasting Olive Oil
1 teaspoon honey
2 (6-ounce size) containers Key Lime yogurt
1 cup thawed fat free whipped topping
3 drops green food coloring (Opt.)
1 reduced fat graham cracker crust

Chop kale into fine pieces.
Pour olive oil over chopped kale and massage oil onto kale with hands.
Spoon honey over chopped kale and stir gingerly. Set aside.
Stir yogurt and whipped topping together.
Stir in food coloring (if desired) and chopped kale.
Spoon mixture into graham cracker pie crust and freeze 4 hours or overnight.
Let stand at room temperature for 15 minutes or until pie can be cut easily.
Store leftover pie in freezer.
Yield: 6-8 servings.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek-style yogurt
2 teaspoons honey
1/2 cup fresh pineapple
1 cup Nature’s Greens® Kale
Blend all ingredients in a blender container for 30 seconds to 1 minutes.
Yield: Approx. 4 cups

Donna Bundrick Griffin

The Peggy Denny Show – Recipe 839 Pt 1

The Peggy Denny Show – Recipe 839 Pt 2

beef fruit pasta recipe turkey vegetable

830 – Veggie and Meat Spaghetti Sauce

Veggie and Meat Spaghetti Sauce

1 (13.25-ounce size) package whole wheat linguine
1 (1-pound size) bag NATURE’S GREENS® Kale
1 cup water
1 (14.5-ounce size) can chicken broth
2 tablespoons Extra Light Tasting Olive Oil
1 pound lean ground beef
1 pound ground turkey
1 (10-ounce size) package VERSATILE VEGGIES® Diced Celery and Onion
2 tablespoons Italian seasoning
2 (14.5-ounce size) can Diced Tomatoes with Basil, Garlic, and Oregano
1/2 cup fat-free evaporated milk
1/4 teaspoon pepper
1/2 teaspoon salt

Reduced fat Parmesan-style Grated Topping
Cook linguine according to package directions.
Pour water and chicken broth into a medium-size pot and bring to a boil;
spoon kale into boiling water mixture and cook for 20 minutes.
Remove kale from heat and drain well. Set aside.
While linguine and kale are cooking, spoon olive oil into a large skillet; heat to high.
Reduce heat to medium and add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble.
Cook for 5-8 minutes or until onion is transparent.
Drain well and add Italian seasoning.
Continue cooking over medium heat for an additional 5 minutes until meat is browned.
Increase heat and stir in tomatoes.
Continue cooking uncovered for 3 minutes or until most of liquid has evaporated.
Stir in milk, salt and pepper.
Cook for an additional 2 minutes.
Stir in drained, cooked kale.
Sauce can be served over linguine or tossed with linguine.
Just before serving, sprinkle Parmesan-style grated topping.
Yield: 8 servings.

Fruit and Kale Pizza

1/2 (15-ounce size) pkg. ready to use refrigerated pie crust
2 cups NATURE’S GREENS® Kale
1 teaspoon Extra Light Tasting Olive Oil
2 teaspoon honey
1 (8-ounce size) package reduced fat cream cheese
3 tablespoons powdered sugar
2 cups sweetened, sliced strawberries
1/8 cup sweetened blueberries

Unroll pie crust onto a 12-inch prepared pizza pan.
Bake in a 450° oven for 5 minutes or until lightly browned.
Cool completely.

Chop kale into very small pieces.
Pour olive oil over chopped kale.
With hands, massage olive oil into kale.
Stir honey into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds; cool for 10 minutes.
Stir powdered sugar into cooled cream cheese and spread onto pie crust.
Spoon kale over cream cheese layer.
Arrange sweetened strawberries over kale and spoon sweetened blueberries in the center.
Yield: 14-16 pieces.

Butterscotch Kale Cake

1 cup water
1 cup low fat milk
1 3/4 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup egg substitute
1/4 cup Canola oil
2 teaspoons vanilla flavoring
1 cup butterscotch chips
1 cup finely chopped walnuts

Cook kale in water over medium high heat for 5-7 minutes.
Drain well, mashing excess water out of kale.
Spoon cooked kale and milk in blender container and pulverize. Set aside.
Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside.
Stir egg substitute, oil, and pulverized kale together.
Stir moist ingredient into dry ingredients, mixing well.
Stir in vanilla flavoring, butterscotch chips, and walnuts.
Pour batter into a prepared 10-inch Bundt cake pan.
Bake at 350° for 45 minutes or until a cake tester inserted comes out clean.
Cool for 10 minutes and invert on desired plate.
If desired, dust lightly with powdered sugar.
Serve with fresh strawberries.
Yield: 24 slices.

Surprise Cheese Bundles

1-1 1/2 cups NATURE’S GREENS® Kale
1-1 1/2 teaspoons Extra Light Tasting Olive Oil
2-3 teaspoons honey
1 (8-ounce size) low fat cream cheese
1 (8-ounce size) pkg. refrigerated crescent rolls
1 cup sliced and sweetened strawberries

In a medium size bowl, finely chop kale.
Pour olive oil over kale and massage oil into kale with hands.
Stir honey gently into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds and set aside to cool.
While cream cheese is cooling, unroll dough into 4 rectangles, firmly pressing perforations together to seal.
Set aside.
Stir together cooled, softened cream cheese and chopped sweetened kale, mixing well.
Spoon 1/4 of the kale-cream cheese mixture in the center of each rectangle of dough.
Bring opposite corners of dough together and press to seal.
Place on ungreased baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cool and serve with sweetened strawberries.
Bundles can also be served with strawberry or cherry pie filling.
Yield: 4 servings

Kale Smoothie

2 pears, unpeeled and chopped
2 bananas
2 cups water
1/2 cup white grape juice
1/4 cup honey
1 handful NATURE’S GREENS® Kale

Blend all ingredients together in a blender pitcher. Enjoy!

Donna Bundrick Griffin

The Peggy Denny Show – (Recipe #830) Pt. 1

The Peggy Denny Show – (Recipe #830) Pt. 2

fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons

Peggy Denny Show – Squash Casserole – Recipe 815

chicken recipe snack vegetable

811 – Kid Friendly Chicken Wraps

Kid Friendly Chicken Wraps

1/2 package NATURE’S GREENS™ Kale
1 rotisserie chicken, shredded
1 cup low fat shredded Cheddar cheese
1/2 cup Thousand Island dressing
6 (10-inch size) tortillas

1. Chop Kale finely and set aside.
2. Skin and shred chicken.
3. Combine shredded chicken with chopped kale and cheese, tossing to combine.
4. Add dressing, tossing to coat.
5. Divide chicken mixture evenly between tortillas.
6. Roll up to enclose chicken mixture.
Yield: 4 servings.

Nutritious Kids Popsicles

1 cup low fat frozen yogurt
1/4 cup vanilla flavored almond milk
1/2 cup Orange Strawberry Banana 100% juice
1 cup NATURE’S GREENS™ kale
1 banana, sliced
1 teaspoon honey

1. Spoon yogurt in a blender.
2. Pour almond milk and juice over frozen yogurt.
3. Spoon kale, banana in with other ingredients.
4. Pour in honey.
5. Blend until kale is well pulverized.
6. Pour mixture into 3-ounce paper cups and place in freezer.
7. After 30 minutes, insert Popsicle sticks into frozen Popsicle mixture.
8. When ready to serve, tear off paper cups and enjoy.
Yield 8 popsicles.

Easy Kale Smoothie

2 pears, unpeeled and chopped
1 or 2 bananas, sliced
1/2 cup white grape juice
2 cups water
1/4 cup honey
3-4 cups NATURE’S GREENS™ kale

Blend the first 5 ingredients in a blender. Spoon in kale and blend until smooth. Enjoy!
Yield 6 cups smoothie.

Quick Veggie Pizza

1 tablespoon Extra Lite Olive Oil
1 (10-ounce size) pkg. VERSATILE VEGGIES® Fajita Mix
1 teaspoon garlic
1 teaspoon Italian seasoning
1 (10-ounce size) pkg. VERSATILE VEGGIES® Squash Medley
1 cup VERSATILE VEGGIES® diced tomatoes
2 cups shredded Six Cheese Italian Blend shredded cheese
1 (1.5 lb. size) prepared pizza crust

1. Sauté fajita mix and garlic in olive oil. Sprinkle with Italian seasoning.
2. Spoon Mixture in the center of unbaked pizza crust.
3. Top cooked vegies with squash medley.
4. Spoon tomatoes around outer crust.
5. Sprinkle with cheese and bake at 425° for 18 minutes or until cheese has melted and vegetables are tender.
Yield: 6-8 slices.

Donna Bundrick-Griffin

fish fruit recipe vegetable

781 – Super Smoothie, Salmon with Edamame Succotash

Super Smoothie

Prep Time: 5 minutes
Cooking Time: 1 minutes
Yields: 1 servings


Water (can be replaced with coconut water and/or your favorite milk
2 cups of spinach
2 cups of frozen blueberries
1 cup of frozen
**Ice (if desired)


1. Fill the blender with your liquid
2. Add your favorite Greens
3. Add your favorite frozen (or fresh) fruit
4. Blend and Enjoy!

**You can always add ice to thicken or additional liquid to help blend.


The great thing about smoothies is that you can add whatever you
like to it, such as your favorite protein powder or your favorite
superfood. Some of my favorite superfoods include: Gogi Berries,
Raw Cocoa and Maca. I also love adding ground flax seeds, hemp
seeds, or chia seeds for extra fiber and nutrients. Be creative! And
remember, you can always add more fruit until you find the taste you
desire… just don’t forget to get your greens in! 😉

Salmon with Edamame Succotash

Prep Time: 10 minutes
Cooking Time: 14 minutes
Yields: 4 servings


3 pieces of proscuitto (or applewood-smoked bacon, for all of you bacon lovers out there)
1/4 tsp salt
1/4 tsp pepper
1 tblsp Extra Virgin Olive Oil
4 (6 oz) Salmon Filets
1/4 cup vegetable broth
1 cup frozen
corn (yellow/white)
1 cup frozen shelled edamame
1/2 tsp. dried
1/8 tsp salt
1 chopped onion


1. **If using bacon, precook bacon in large nonstick skillet over medium heat ( 7 min) or until crisp. Remove bacon from pan and crumble. Reserve drippings in pan.
2. In separate pan, go ahead and sautee onion until golden brown. Add edamame and corn to sautee, as well.
3. Salt (1/4 tsp) and pepper salmon fillets
4. In a seperate pan, heat olive oil. Add fillets, skin side up, and cook 4 minutes over Medium-High heat, or until golden brown. (If using bacon, simply add salmon filets to drippings in the pan)
5. Turn over fish and add chopped pieces of proscuitto (or crumbled bacon), 1/4 cup broth, and remaining ingredients to pan.
6. Cover and cook 3 minutes, or until fish flakes easily.

Leftover Quinoa for Breakfast

Prep Time: 1 minutes
Cooking Time: 8 minutes
Yields: 1 servings


1 cup cooked quinoa (be sure to cook in water, not broth)
1 cup milk or coconut milk (So Delicious)
1/2 cup dried tart cherries or cranberries
Additional fruit of choice for topping
Stevia or preferred sweetener
*Almond or Coconut Milk for serving


In a heavy pot, toast cooked quinoa over medium heat for 1 minute, add in milk, tart cherries, and cinnamon (if desired). Cook until heated (about 5 minutes). Sweeten & add addtional milk to serve! I also like to top with additional fresh fruit and some chopped walnuts for a nice crunch!


Bored of your oats, but still crave a warm cereal and a fiber boost?
Here’s an idea for quinoa leftovers & a simple oatmeal substitute!

Meggie Bradberry

fruit pasta recipe vegetable

624 – Sneaky Vegetable Pasta

Sneaky Vegetable Pasta

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 small carrot, chopped
1 small zucchini, chopped
½ cup mushrooms, sliced
1 (28-ounce) can crushed tomatoes
½ cup vegetable broth
¼ teaspoon brown sugar
Salt and pepper to taste
1 (16-ounce) bag bow tie pasta

In a skillet over medium-high heat, sauté onions and garlic in olive oil until tender. Add carrots, zucchini and mushrooms and cook until softened. Add tomatoes, broth, sugar, salt and pepper. Simmer for 5-10 minutes. Remove from stove and let cool slightly. Cook pasta according to package directions. While pasta is cooking, puree vegetables in a blender. Toss cooked pasta with vegetable sauce and serve.

Refreshing Melon Smoothie

2 cups cantaloupe, cubed
2 cups honeydew, cubed
1 cup nonfat vanilla or strawberry frozen yogurt
1 tablespoon lime juice
Water as needed
6-8 fresh mint leaves

Arrange cantaloupe and honeydew in a single layer on a baking sheet. Freeze for at least 2 hours. Puree all ingredients in a blender until smooth. Serve immediately.

Baked Zucchini

4 medium zucchinis, sliced into ½ inch thick
2 ounces mozzarella cheese, shredded*
1 teaspoon garlic powder
1 teaspoon parsley flakes

Preheat oven to 350 F. Cover the bottom of a baking dish with a layer of zucchini. Sprinkle with half of the cheese, garlic powder and parsley. Repeat with a second layer using remaining ingredients. Bake until cheese is melted and lightly golden about 10-15 minutes.