Healthy Meals & Shining Moments Cookbook

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Contents Intro: Let’s Cook Up Some Love Part One: Kitchen Prep Open Kitchen, Open Minds Mealtime Tips & Tricks Homegrown Meals Part Two: Recipes

Rise & Shine!

Bacon & Mushroom Sweet Potato Hash Banana-Nut Pancakes

The Best Gluten-Free Waffles or Pancakes Kale & Red Pepper Frittata Snack Time Banana Almond Butter Smoothie Berries & Cream Chia Pudding Maple Oatmeal Bread The Main Course Perfect Pizza Crust Grilled Lemon Chicken with Lemon Yogurt Dipping Sauce One-Pan Honey & Garlic Chicken & Veggies Spaghetti Squash & Meat Ragu Stuffed Yellow Squash Vegan Lentil Chili Sweets & Treats Lemon Shortbread Cookies (Allergen-Free) Pumpkin Chocolate Chip Cookies (Allergen-Free)

Part Three: Resources

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Let’s cook up some love.

Holidays. Family dinners. Summer cookouts. Birthday parties. When we come together with the people we care about, it often includes sharing a meal. Eating and cooking together is an important human experience. As Julia Child said: “I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.”

Here at The Quaker School at Horsham (TQS), food is not only about caring and connection, but also about helping children flourish. Our students face social and academic learning challenges, and there is a growing body of knowledge that autism, ADHD and other neurodevelopmental disorders often coexist with food allergies or sensitivities.

This cookbook is designed to support families whose children with complex challenges list dietary needs among those challenges.

With recipes from TQS parents as well as renowned nutritionists, “Healthy Meals & Shining Moments” will help you prepare delicious meals for all family members. It will also give you ideas for foods you can bring with you when attending birthday parties or other events because the last thing a socially vulnerable child needs is to be excluded by their diet.

You will also find healthy recipes that you can enjoy cooking with your children.

We’ve included a mix of vegetarian, allergen-free, gluten-free and casein-free recipes. (I personally love the gluten-free Maple Oatmeal Bread and the allergen-free Pumpkin Chocolate Chip Cookies!)

These recipes are both nutritious and educational. Use them as a learning tool to help your child practice planning, measuring, fractions and arithmetic (as well as patience!) — all while creating a delicious outcome!

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While not a cure for attention or learning difficulties, a healthy diet paired with exercise, excellent teaching, a supportive community and appropriate medical care can contribute to a child’s eventual success.

We are happy to play a significant role in this process, both within our classroom and by partnering with families to ensure that every child gets the supports they deserve. Consider this cookbook a (yummy) addition to our trove of resources.

Eat well— Alex Brosowsky, Head of School

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PART ONE: Kitchen Prep

“To eat is a necessity, but to eat intelligently is an art.”

Francois de La Rochefoucauld

Open Kitchen, Open Minds Let your kids experiment in the kitchen. Here’s why.

Children are natural-born explorers — which can be rough on us parents. Our inclination is to teach our kids everything they need to know through direct instruction, and to keep things orderly and clean in order to create a calm and caring home environment.

While cleanliness and organization are indeed important skills for children to learn, children do need time and space to get messy, make mistakes and experiment. The kitchen is one place where a little space to independently explore can go a long way. With a little supervision for safety, we can step back as our little scientists experiment.

So the next time you’re in the kitchen with your children, try to be as hands-off as possible. Let them discuss ingredients, haggle over proportions, taste-test, stir, mix and measure. Although cocoa powder may cake the walls from floor to ceiling, the giddy excitement in their voices and the beaming smiles will be worth all the cleanup. (And who knows — their creations could end up being oddly delicious!)

Children are capable of incredible things when they are given the time and space to play, test and try. We just need to trust the process — and sometimes let the kitchen get a little messy.

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Mealtime Tips & Tricks Cooking with kids can be stressful.

But it can also be a lot of fun.

Use these somewhat unconventional tips to make the most of your family mealtime prep time: 1. Let your children choose the recipe. They will be much more invested in the outcome (and who knows, maybe your picky eater will finally try something new!). You can

— because there is nothing more disappointing than getting partway into mixing up a bowl of brownies only to realize you’re missing the chocolate chips.

3. Be patient and take it slow. If you aren’t used to cooking with kids, make sure that you allow for plenty of time and the inevitable mess and cleanup. Allow kids to ease in as well; some children take more time to warm up to cooking than others. Invite; don’t force them to help.

4. Start with a clean kitchen, and clean as you go. Although this sanity-saving tip sounds a bit laughable, starting with a clean kitchen allows for fewer distractions or potential sources of frustration, which can definitely detract from the fun of cooking.

even have your child write (or draw) a list and make a special trip with you to pick up all the ingredients.

2. Check your pantry. Before you get started, have your children locate every ingredient on the list

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5. Have an alternative option, then Let. It. Go! Let it be what it is.

Never plan your first foray into cooking with kids without having a frozen pizza as a backup dinner plan.

6. Have fun!

Homegrown Meals Tips for starting and caring for a family garden.

Have you ever thought about growing your own food? Planting a family garden, and involving your children in the process, can have a lasting impact on eating habits.

Children become excited to watch things grow, and they are often eager to taste vegetables right from the vine.

Here are some ways to get your garden growing: 1. Start with the seed catalog.

You will be amazed by how much you learn from a good seed cata-

log. Who knew that there were so many varieties of cucumber?

Order things that you know your family will eat, and then add a few odd things in as an experiment.

This keeps your garden interesting and fun!

2. Let your children pick the plants. Maybe this year you let your child choose Crystal Apple cucumbers over your standard Hothouse cuke seeds. And why not? They are every bit as yummy, but it’s infinitely more delightful to find baseball-sized green cucumber balls hanging from the vine like Christmas lights!

3. Create a calendar. Learn about which seeds to plant and when.

You can graph this information on a chart to hone mathematics skills and keep track of what needs to go into the ground or get harvested at certain times.

4. Prep the soil. Most kids will love testing soil samples with a test strip kit. Use this information to know what needs improving: does your soil need a little lime this year?

More compost? Some college agricultural programs offer soil testing services for free. Plan a day trip to one, or take the kids to your local farm or supply store.

5. Test your soil. Test a bean seed in three different types of soil to see which grows faster on your windowsill. Bean seeds grow quickly and can give your child a visual on why soil prep for your garden is so important.

6. Plant your seeds. Encourage your child to keep track of progress with a written or digital photo journal.

7. Learn about ecosystems, and experiment. Does your garden

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grow better when planted in rows or in complementary groups? What kinds of flowers attract the pollinators, and should be planted nearby?

Dig up a section of soil to see how many earthworms you find to check on soil health. Make your garden the ultimate experiment!

8. Decorate your garden. A few gnomes and a pair of rainboots can make your garden a magical place for kids. You can even make stepping stones using a greased pie pan, a little wet cement and found objects.

9. Give them real tools. There are plenty of options available for real child-sized tools, and kids will use them appropriately when taught.

A garden is a wonderful place to learn about respect: for the soil, for the plants and animals, and also for safety.

10. Invite friends to join in. A garden is much more fun when it is shared!

11. Pick and enjoy. Share what you have with others. And then let some of the plants go to seed, so you can harvest the seed and continue the life cycle next year!

PART TWO: Recipes

“There is no love sincerer than the love of food.”

George Bernard Shaw

Rise & Shine!

Breakfast is often considered the most important meal of the day — and regardless of whether or not you agree, breakfast is the perfect time to start your family’s day off on the right foot.

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From our hearty Bacon & Mushroom Sweet Potato Hash to our sweet yet healthy Banana-Nut Paleo Pancakes, this section includes something for everyone.

So whether you’re a sit-down-andenjoy it person, or a grab-it-andrun breakfast eater, these recipes will give your family members the nutrition and energy they need to shine all day.

Ingredients 1 small sweet potato, peeled, halved lengthwise and sliced into thin half moons 4 slices of nitrate-free bacon 1 medium red onion, thinly sliced 2 garlic cloves, thinly sliced ¼ tsp. dried basil ¼ tsp. dried cumin 4 oz. white mushrooms, sliced ¼ tsp. sea salt ¼ tsp. ground black pepper Directions Place the sweet potato in a small saucepan and add enough cold water to cover by 2 inches. Bring to a boil, and cook until the potato is crisp and tender, about 2 minutes.

Drain and set aside.

Cook the bacon in a large nonstick skillet over medium heat until crisp, about 6 to 7 minutes. Drain on a plate lined with a paper towel, and then cut into 1 inch pieces.

Pour off all but 1 tablespoon bacon fat from the skillet and heat the skillet over medium-high heat.

Add the onion, garlic, basil and cumin, and cook for 1 minute. Stir in the mushrooms and cook, stirring occasionally, until they are starting to brown, about 5 to 6 minutes. Add the sweet potatoes, and continue cooking until they are tender, about 4 to 5 minutes longer. Remove from the heat and stir in the bacon, salt and pepper.

Bacon & Mushroom Sweet Potato Hash

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Banana-Nut Paleo Pancakes

Ingredients 2 bananas 2 tbsp. chunky almond butter 4 eggs dark chocolate chips (optional) Directions Mash bananas in a large mixing bowl.

Combine the bananas with 2 heaping scoops of chunky almond butter (you can substitute any nut butter or peanut butter, if preferred) and blend with eggs in the bowl.

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Mix well, and scoop Âź cup of the mixture onto a hot griddle or flat pan over medium heat. Wait for bubbles to appear, then flip and cook for another 1-2 minutes.

Top each pancake with a sprinkle of dark chocolate chips (the darker the better), if you prefer, and serve.

These won’t need any maple syrup or added toppings, but top with fresh fruit for a little extra sweetness.

The Best Gluten-Free Waffles or Pancakes Ingredients 1 cup white rice flour 1 cup brown rice flour 1 cup tapioca flour 1 cup sweet rice flour 1 tbsp. baking powder 3 eggs 1 ½ cups milk or milk alternative Ÿ cup canola oil 1 tsp. vanilla Directions Preheat waffle iron or cast iron skillet.

Combine dry ingredients, and mix well. Add remaining ingredients and stir with whisk. Add more milk or milk alternative to desired thickness, for waffle or pancake consistency.

Pour batter onto oiled, preheated waffle iron or skillet to cook. (For pancakes, the first one often sticks.

The rest of the batch will be easier to flip and cook.) Top with your favorite syrup, fruit or PB&J!

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Ingredients 1 tbsp. coconut oil ½ cup chopped red pepper ¼ cup chopped onion 3 slices crispy nitrate-free bacon, chopped 2 cups chopped kale, de-stemmed and rinsed 8 large eggs ½ cup almond or coconut milk Salt and pepper, to taste Directions Preheat oven to 350°. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.

In a non-stick skillet, heat about 1 tbsp. of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.

Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.

Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.

Kale & Red Pepper Frittata

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Snack Time At The Quaker School, snack time is refueling time. It’s a time to feed our bodies and minds so that we can focus on our tasks and enjoy our time together.

Prep these snack ahead of time, and you’ll always have something on hand to keep the hunger monsters at bay.

These quick snacks offer the perfect pick-me-up for the whole family. Our Banana Almond Butter Smoothie is packed with protein, and our Berries & Cream Chia Pudding is sweet yet satisfying.

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Banana Almond Butter Smoothie Ingredients

Directions

½ avocado 2-3 tbsp. almond butter 3 tsp. hemp hearts 2 ripe bananas 2 cups almond milk

Blend all of the above ingredients together in a Vitamix. Add ice if preferred.

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(Note: You do not taste the avocado in this smoothie. It only adds creaminess and great healthy fats for brain health and attention!)

Berries & Cream Chia Pudding

Ingredients

Directions

2 cups almond or coconut milk ¾ cup strawberries ¾ cup raspberries 1 tbsp. honey or maple syrup 1 tsp. vanilla extract ½ cup chia seeds

Blend strawberries, raspberries, chia seeds. Pour into a container and chill in the refrigerator for at least 4 hours. Serve with fresh berries on top.

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Maple Oatmeal Bread Ingredients 2 cups brown rice flour, preferably

superfine grind 1 cup gluten-free oat flour 1½ cups sorghum flour 1 cup tapioca starch/flour ½ cup potato starch ½ cup sweet rice flour 4 ½ tsp. active dry yeast 1 tbsp. + 1 tsp. xanthan gum 1 tbsp. salt 5 eggs, room temperature 4 tbsp. maple syrup ½ cup shortening or non-dairy margarine, melted 2½ cups milk or milk alternative, warmed to 110° to 120° Directions Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

Place brown rice flour, oat flour, sorghum flour, tapioca starch/ flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment.

Mix on low for a few seconds just to combine ingredients.

In separate bowl, hand whisk the

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room temperature eggs, room temperature maple syrup, shortening and warmed milk. (Adding cold ingredients to the milk will bring the temperature down too low to activate the yeast.)

Add the wet ingredients to the dry ingredients, and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

Spoon batter into prepared pans.

To make rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size.

Preheat oven to 350°. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves).

Cool bread in pans for 10 minutes.

Remove from pans and cool on a rack to avoid sweating.

Serving: two 9-inch loaves, or two 8-inch loaves plus 6 dinner rolls.

The Main Course Dinner time is family time — and with main courses like these, you’ll have no problem getting everyone to sit down together at the end of the day.

Healthy pizza crust? Honey and garlic chicken? Vegan chili? Even the pickiest eaters have something here to satisfy their tastes.

And remember: when you have the time, try concocting these creations together! Have your kids wash the veggies. Help them measure the spices. Let them roll out that pizza dough (because, don’t worry, a lopsided oval pizza tastes just as good as a round one!).

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Perfect Pizza Crust

Ingredients

Directions

3 cups gluten-free flour blend 1 cup white rice flour 1 cup brown rice flour 1 cup tapioca flour ¾ tsp. xanthan gum 1 tsp. salt 1 tsp. baking powder 1 tbsp. yeast 1 ¼ cup warm water, divided 1 tbsp. canola oil 1 tbsp. Basil 1 tsp. garlic powder

Preheat oven to 350°. In a small bowl, combine yeast and ¾ cup warm water - about 110°. Mix and let sit until creamy.

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In a separate bowl, combine gluten-free flour blend, salt, baking powder, basil and garlic powder. Make a well in the dry mixture and add the yeast mixture.

Add the canola oil and additional ½ cup warm water before stirring.

Then stir it all together until well combined.

Perfect Pizza Crust (cont.)

Cover a large baking sheet or pizza pan with parchment paper and plop down your dough. Using a spatula, work from the middle and push to spread/flatten the dough out to the edge. Dip your spatula in water to prevent the dough from sticking to it as you spread. You want it to be pretty thin (approx. Âź inch thick).

Put the pizza crust in the oven to pre-bake for about 20 minutes, or until it begins to look dry. Cracks may appear, but that’s normal.

Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings.

Put back in oven for another 2025 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.

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Spaghetti Squash & Meat Ragu Ingredients 8 cups cooked spaghetti squash (2 medium, about 6 lbs. total) Salt and fresh pepper, to taste 1 tsp. Earth Balance butter 1 tsp. olive oil ½ onion, finely chopped 1 carrot, peeled and chopped 1 lb. organic ground turkey or grass-fed ground beef 28 oz. can crushed tomatoes ¼ cup white wine 1 bay leaf Salt and fresh pepper, to taste Directions Preheat oven to 400°. Cut spaghetti squash in half lengthwise, and scoop out seeds and membrane.

Season with salt and bake about 1 hour, or longer if needed, on a baking sheet, cut side up.

If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers, place on a

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microwave-safe dish and cover. Microwave 8-9 minutes or until soft.

In a large, deep sauté pan, melt butter and add oil. Add onions and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.

Add the meat and season with salt.

Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through. When cooked, add the tomatoes and salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.

When spaghetti squash is cooked, let it cool for about 10 minutes.

When cool, use a fork to remove flesh, which will come out in spaghetti-looking strands. Keep covered and set aside, keeping warm until sauce is ready. Serve topped with meat sauce and vegan parmesan cheese, if desired.

Grilled Lemon Chicken with Lemon Yogurt Dipping Sauce

Ingredients For the chicken: 4 skinless, boneless chicken breasts 2 tbsp. olive oil Juice from two lemons (about ¼ cup) Zest from one lemon ¼ tsp. salt ¼ tsp. ground black pepper For the dipping sauce: 1 cup plain Greek or coconut (dairy-free) yogurt 2 garlic cloves, minced 1 tbsp. Dijon mustard Zest and juice from ½ lemon Salt and pepper, to taste Directions In a large mixing bowl, whisk together olive oil, lemon juice,

lemon zest, salt and pepper. Place chicken in the bowl and marinate in the refrigerator for at least 30 minutes.

For the dipping sauce: in a medium bowl, whisk together yogurt, garlic, Dijon mustard, lemon juice and lemon zest. Season with salt and pepper, to taste.

Prepare grill for direct grilling over medium-high heat. Brush and oil the grill grate. Place the chicken on the grill, directly over the fire, and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.

Serve grilled chicken with lemon yogurt dipping sauce.

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One-Pan Honey & Garlic Chicken & Veggies

Ingredients 4 tbsp. olive oil, divided 3 tbsp. honey 3 cloves garlic, minced 1 tbsp. Braggs Liquid Aminos or gluten-free soy sauce Kosher salt and freshly ground black pepper, to taste 4 boneless, skinless chicken breasts 16 oz. red potatoes, quartered 1 lb. green beans Directions Preheat oven to 400°. Lightly oil a baking sheet, or cover with aluminum foil.

In a small bowl, whisk together 3 tbsp. olive oil, honey, garlic and soy sauce. Season with salt and pepper to taste. Combine the olive oil

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mixture and chicken breasts in a gallon-size ziplock bag. Shake to coat the chicken well, and then let marinate while washing and cutting the potatoes.

Place potatoes in a single layer onto the prepared baking sheet. Drizzle with 1 tbsp. olive oil and season with salt and pepper. Top with the chicken in a single layer, and pour the rest of the marinade mixture over the chicken breasts.

Put in the preheated oven and roast until the chicken is completely cooked through (internal temperature of 165°), about 25-30 minutes.

Stir in the green beans during the last 10 minutes of cooking time.

Broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred.

Ingredients

Place on a rimmed baking sheet with the cut-side up. Set aside.

2 medium yellow squash 1 lb. organic grass-fed ground beef 4 Roma tomatoes, diced 1 tsp. coconut oil ½ large yellow onion, diced 3 cloves garlic, minced ½ tsp. smoked paprika ½ tsp. cumin ½ tsp. ground coriander 1 tbsp. tomato paste 1 tsp. salt ½ tsp. pepper 2 tbsp. fresh parsley, chopped Extra virgin olive oil, for drizzling

Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly.

Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt and pepper. Stir well to combine.

Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender.

Serve warm, sprinkled with fresh parsley.

Directions Preheat the oven to 375°. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds.

Stuffed Yellow Squash

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Ingredients 1 onion, thinly sliced 1 tbsp. olive oil 2-3 cloves garlic, minced 2 cups brown lentils, rinsed 1 tsp. ground cumin ½ tsp. ground coriander ½ tsp. garam masala 6-8 cups water 1 14-oz. can crushed tomatoes 2 14-oz. cans of dark red kidney beans, drained and rinsed Salt and pepper to taste Cilantro, for garnish Directions In a large heavy-bottomed pot set over low heat, add in onions and

Vegan Lentil Chili

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oil. Let cook for 15-20 minutes until caramelized, stirring occasionally. Add in garlic and lentils. Stir in spices and cook a minute more.

Cover with water, and stir in tomatoes. Bring to a boil, reduce heat, and let simmer on low for 45-60 minutes.

Add half of the kidney beans to the pot. Crush the other half into a paste with a fork. Add to the pot.

Let simmer for 20-40 minutes more, or until lentils are soft and the chili is the consistency you want. Garnish with a sprig of cilantro.

Sweets & Treats What’s dinner without dessert?

Every now and then, we need to satisfy that sweet tooth — and here are some guilt-free sweets that allow you to do just that!

Our advice: double the recipes!

Trust us, these tasty treats will be gone before the oven cools.

Our allergen-free desserts include two irresistible cookies: Lemon Shortbread and Pumpkin Chocolate Chip.

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Lemon Shortbread Cookies (Allergen-Free)

Ingredients

Directions

½ cup allergy-free Earth Balance butter or coconut spread ¼ cup coconut oil ½ cup of confectioner’s sugar 1 tsp. vanilla ¼ tsp. salt 1 ½ cups all-purpose flour (see below for gluten-free) Zest of 1 lemon Juice of 1 lemon

Preheat oven to 350°. Cream butter, coconut oil, sugar, vanilla and salt.

Add flour, lemon zest and lemon juice.

Gluten-Free Option Substitute 1 ½ cups of gluten-free all-purpose flour + ¼ tsp. xantham gum for 1 ½ cups of all-purpose flour. (Tested with Bobs Mill gluten-free all-purpose flour.)

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Mix until combined. Batter might be crumbly. Pour batter onto wax paper and knead into a ball. Form dough into a long cookie log. (Hint: wrap the dough in the wax paper and form it into a log by squeezing and rolling.)

Ingredients 3 cups gluten-free oat flour 1 tsp. baking soda ½ tsp. salt ½ cup canned pumpkin ½ tsp. baking powder ¾ cup canola oil 1 ½ cups granulated sugar 1 tbsp. vanilla 2 cups allergen-free chocolate chips (such as Enjoy Life brand) Directions Preheat oven to 375°. In a medium bowl, combine oat flour, baking soda and salt.

In a large bowl, combine pumpkin with baking powder. Add oil, sugar and vanilla to pumpkin mixture.

Combine well.

Mix dry ingredients into wet. Mix in chocolate chips. Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).

Bake 12-15 minutes or until golden.

Let cookies rest on cookie sheets for a few minutes and then transfer to cooling racks.

Pumpkin Chocolate Chip Cookies (Allergen Free)

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PART THREE: Resources

“One cannot think well, love well, sleep well, if one has not dined well.”

Virginia Woolf

Our Favorite Food Websites & Reading Materials Blogs: Shine Together: www.shine-together.org Lovie and the Bug: www.lovieandthebug.com Cybele Pascal: The Allergy Friendly Cook: cybelepascal.com Raising Jack with Celiac: www.raisingjackwithceliac.com Naturally Ella: naturallyella.com Sarah Bakes Gluten Free: www.sarahbakesgfree.com

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Acknowledgements Thank you to the following contributors who have made this such a rich and tasty resource.

Amy Mattle: Nutritionist; creator of the following recipes: Berries & Cream Chia Pudding; Grilled Lemon Chicken with Yogurt Dipping Sauce; Kale & Red Pepper Frittata; Lemon Shortbread Cookies; Pumpkin Chocolate Chip Cookies; One-Pan Honey & Garlic Chicken & Veggies; Spaghetti Squash & Meat Ragu; Stuffed Yellow Squash; Vegan Lentil Chili.

Read more at www.nutritionhealingnow.com.

Tiffany Dow: Creator of the gluten-free recipes: Perfect Pizza Crust; The Best Waffles or Pancakes; Maple Oatmeal Bread.

Amy McDermott: Owner of Heart and Soul Portraits, www.hsportraits.com

Meet The Quaker School at Horsham The Quaker School at Horsham is a unique community where children with complex challenges can experience the simple joys of childhood as they blossom into confident learners.

Head of School Alex Brosowsky is an experienced teacher, learning specialist and independent school leader. He helps his students and their families shine by combining his extensive expertise in special education with the empathy he has learned as the father of a child with special needs.

Learn more at www.quakerschool.org.