Brain Boosting Bites

Veggie Pita Pizzas:

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together tomato sauce or tomato paste with 1 tablespoon of olive oil and minced garlic to create the pizza sauce.
3. Lay the pita bread on a baking sheet lined with parchment paper.
4. Spread 2-3 tablespoons of the tomato sauce evenly on each pita bread.
5. Sprinkle approximately 1/4 cup of grated mozzarella cheese over the sauce on each pita bread.
6. Add a handful of fresh spinach leaves to the pizza toppings.
7. Arrange broccoli florets, sliced cherry tomatoes, and thinly sliced red bell pepper on top of the cheese.
8. Sprinkle a pinch of dried oregano over the vegetables on each pita bread.
9. Bake the pita pizzas in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the pita bread are slightly toasted.
10. Remove the pita pizzas from the oven and let them cool slightly.
11. If desired, garnish with fresh basil leaves for an extra burst of flavor and brain-boosting antioxidants.
12. Slice the pita pizzas into wedges and serve

Ingredients:

• 4 whole wheat pita bread (or any pita bread of your choice)
• 1/2 cup tomato sauce or tomato paste (look for options with no added sugars or artificial ingredients)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh spinach leaves
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 1 cup grated mozzarella cheese (part-skim or low-fat)
• 1 teaspoon dried oregano
• Fresh basil leaves (optional, for garnish)

Almond Butter and Banana Roll-Ups:

Directions:

1. Lay out the whole wheat tortillas on a flat surface.
2. Spread a generous layer of almond butter evenly across each tortilla, leaving a small border around the edges.
3. Peel the ripe bananas and place one banana on each tortilla, positioning it closer to one edge.
4. Carefully roll up the tortillas, starting from the edge with the banana. Roll tightly to create a compact and secure roll-up.
5. Once rolled, use a sharp knife to slice each roll-up into smaller bite-sized pieces.
6. Arrange the almond butter and banana roll-ups on a plate or serving tray.

Ingredients:

• 2 large whole wheat tortillas
• 1/2 cup almond butter (or any nut or seed butter of your choice)
• 2 ripe bananas

Baked Salmon Nuggets:

Directions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.
2. Cut the salmon fillets into bite-sized nuggets, about 1 to 1.5 inches wide. Pat them dry with paper towels.
3. In a shallow dish, combine breadcrumbs, grated Parmesan cheese, garlic powder, dried dill, salt, and black pepper. Mix well to create the coating for the salmon nuggets.
4. Place the all-purpose flour in a separate shallow dish.
5. In another shallow dish, lightly beat the eggs.
6. Dip each salmon nugget into the flour, shaking off any excess.
7. Next, dip the nugget into the beaten eggs, making sure it’s evenly coated.
8. Finally, roll the nugget in the breadcrumb mixture, pressing gently to adhere the coating.
9. Place the coated salmon nuggets on the prepared baking sheet.
10. Lightly spray the top of the nuggets with cooking spray or drizzle with a little olive oil to help them turn golden and crispy.
11. Bake the salmon nuggets in the preheated oven for about 12-15 minutes, or until they are cooked through and the coating is crispy and golden brown.
12. Allow the salmon nuggets to cool slightly before serving.

Ingredients:

• 1 lb salmon fillets, skinless and boneless
• 1/2 cup breadcrumbs (whole wheat or panko)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• Cooking spray or olive oil

Spinach and Cheese Quesadillas:

Directions:

1. In a large skillet, heat olive oil over medium heat. Add minced garlic and diced red onion, and sauté for 2-3 minutes until the onions are softened.
2. Add fresh baby spinach leaves to the skillet and cook until wilted, about 2-3 minutes. Season with ground cumin, salt, and pepper. Remove from heat and set aside.
3. Lay out the tortillas on a clean surface. Divide the shredded mozzarella cheese evenly among two of the tortillas, spreading it out to cover the entire surface.
4. Top the cheese with the sautéed spinach mixture and diced tomatoes.
5. Place the remaining two tortillas on top to form quesadilla sandwiches.
6. Lightly grease a large skillet or griddle with cooking spray or olive oil. Heat over medium heat.
7. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
8. Repeat the process with the second quesadilla.
9. Once both quesadillas are cooked, remove them from the skillet and let them cool slightly.
10. Use a sharp knife to cut each quesadilla into wedges.
11. Serve the Spinach and Cheese Quesadillas with a side of salsa, guacamole, or Greek yogurt for dipping.

Ingredients:

• 4 whole wheat or whole grain tortillas
• 2 cups fresh baby spinach leaves
• 1 cup shredded mozzarella cheese (part-skim or low-fat)
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Cooking spray or olive oil for greasing

Rainbow Fruit Salad:

Directions:

1. Wash and prepare all the fruits by cutting them into bite-sized pieces.
2. In a large mixing bowl, combine the sliced strawberries, mandarin oranges, pineapple chunks, green grapes, blueberries, purple grapes, diced kiwi, watermelon, cantaloupe, and honeydew melon.
3. Gently toss the fruits together to create a colorful and vibrant fruit salad.
4. If desired, drizzle honey over the fruit salad and toss again to coat the fruits with a touch of sweetness.
5. Refrigerate the Rainbow Fruit Salad for at least 30 minutes before serving to allow the flavors to meld.
6. Just before serving, garnish the fruit salad with fresh mint leaves for a refreshing touch.

Ingredients:

• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, peeled and segmented
• 1 cup pineapple chunks
• 1 cup green grapes, halved
• 1 cup blueberries
• 1 cup purple grapes, halved
• 1 cup diced kiwi
• 1 cup diced watermelon
• 1 cup diced cantaloupe
• 1 cup diced honeydew melon
• 2 tablespoons honey (optional, for added sweetness)
• Fresh mint leaves (optional, for garnish)