Rainbow Popsicles
Popsicle molds
Coconut water or 100% white grape juice
Add different color bits of fruit/berries
Freeze and serve
 
Veggie Ribbons
Use veggie peeler or mandolin
Thinly slice: cucumber, summer squash, zucchini, asparagus, beets, sweet potato, etc
Drizzle lightly with olive or avocado oil and season with pepper
 
Easy Strawberry Bliss Balls (nut free)
1 bag of frozen strawberries (or fresh).  Blend/pulse
1 cup of rolled oats.  Pulse in food processor until fine
Dried coconut
Drizzle of raw honey, or use sunflower seed butter, for “moisture” to help roll the balls
Combine above ingredients
Roll as spoonful into a ball
Roll in dried coconut, dried fruit, or chia seeds
 
Apple Cookies
Slice apple into thin rings and remove core (use small round cookie cutter to remove)
Spread with any nut or seed butter
Sprinkle with toppings: coconut, nuts, seeds, dried fruit pieces, craisins, raisins…

Save Time
Halving grapes, cherry tomatoes or pitted cherries by placing a single layer of the food to be sliced on a medium plastic lid with the lip up. Place the second lid over the food, lip side down, and carefully cut horizontally between the lids.  Voila!

Save Money
Can't eat it in time? Cut up and freeze most fruits, vegetables and herbs before they spoil.  Then use them in smoothies, stir fries, or soups.  

Sneak in Extra Veggies
Use riced cauliflower instead of rice. Find it in the freezer section, or make your own.
 
To Boil or Not?
Veggies that grow above ground – place in boiling water: corn, peas, greens
Veggies that grow underground – start in cold water: potatoes, carrots, beets, turnips