Summer is not over yet in Michigan, but our cool morning breezes and last summer holiday are whispering… change is on the way.

Right now, I am soaking up every last bite of summer’s sweetness in fruit like: plums, peaches, nectarines, cherries, cantaloup, and honeydew, juicy and bountiful, but they are never quite the same from year to year. And yes… I am still holding out for one more big, seeded watermelon before this season slips away.

My Black Bean Quinoa Burger is prepared for a grill and served on a bun ~ it’s high in fiber and protein, while low in saturated fat. A simple recipe, using can or dry beans: 1 can of black beans, rinsed & mashed, plus equal amount of cooked red quinoa, add sautéed onions, garlic, spices and ground oats. Form into patties. If using the oven: bake 15 mins on each side at 375^o

A Labor Day plate of savory char veggies~ with roasted cauliflower, grilled asparagus, red bell peppers and the caramelized sliced Georgia peach. Fresh greens, a sprinkle of almonds, enjoy the summer flavors packed in one dish.

Adding new healthy food to every meal is how we welcome fresh flavors, boost nutrition, and keep our plates (and taste buds!) excited for what’s next.

Do you have a healthy summer food swap you are carrying forward? I would love for you to share.

Until next time~ to your health,

Ms. Beverly

Beverly